In the News
January 2025
ACC Hosts Renowned Italian Chef, Showcasing Global Learning Opportunities
Austin Community College District’s (ACC) Study Abroad Program allows students to travel internationally during the summer, gaining academic credits while engaging in cultural enrichment.
A group of Culinary Arts students got a sneak peek of what their summer will look like during their study abroad experience in Italy. Internationally renowned Chef Paolo Taricco from Italy attended the College for an exclusive two-day cooking demonstration.
Local culinary professionals joined Chef Taricco for a pasta-making session on day one. On the second day, ACC Culinary Arts students had a rare opportunity to watch Chef Taricco prepare classic Italian dishes while exploring the significance of ingredients, techniques, and cultural influences in Italian cuisine.
The event previewed ACC’s Study Abroad Program in Italy, where students can expand their culinary skills while immersing themselves in Italian culture.
With nearly 10 diverse programs available for summer 2025, students can expand their education beyond the classroom. The deadline to apply is Thursday, February 6.
July 2024
Americans choose Alba Accademia Alberghiera
Twelve Austin Community College Students from Texas Earn Certificates After Completing Alba Accademia Alberghiera’s Two-Week Ancient Grains Course
The Pastry and Culinary Arts students coming from Austin, Texas, graduated on Thursday, July 4, receiving their certificates of completion for the international course Ancient Grains. The certificate presentation ceremony included participants such as Deputy Mayor and Tourism Councilor Caterina Pasini, Tourism Board President Mariano Rabino, and local news media.
Austin Community College is one of the leading community colleges in the United States and maintains around 70,000 students enrolled in 11 different campuses spread across major cities in Texas.
After an experience in several schools in Europe (including Alain Ducasse’s École in France) Austin Community College in Austin, Texas, chose Alba Accademia Alberghiera, the division of Apro Formazione for tourism and food & wine, and the two-week specialized course, Ancient Grains which is concentrated on the biodiversity of Italian grains, local ingredients and approach to some of the regions most beloved foods.
Through dedicated labs and didactic visits, Accademia Alberghiera was able to affirm its network within the region with some of the most respected experts in the industry. Participating partners and visits included: Mulino Marino, a third-generation organic flour mill; historic nougat company Sebaste Torrone; local baker Enrico Giacosa; Cascina Barroero hazelnut farm, goat cheese breeder and producer Renato Maunero, pizza maker and yeast expert Massimiliano Prete, and MICHELIN-Starred chef Fabio Sgrò, alumni of Alba Accademia Alberghiera.
Deputy Mayor Caterina Pasini addressed the students saying, “We have been so happy to host you, and I hope you can become witnesses in America of our territory, returning to the United States with a piece of our region that we entrust to you.”
President of the Tourist Board Mariano Rabino added that “Alba Accademia is a source of pride for us because projects like Ancient Grains and their international projection, which has now turned to Texas and in the fall to Canada, create new exchanges with the area of North America that is currently the most active presence in our territory.”
Apro Formazione President Paolo Zoccola and General Manager Antonio Bosio highlighted how these higher education projects are part of Alba Accademia Alberghiera’s internationalization strategy. “Alba Accademia Alberghiera has a network of excellent partners such as Slow Food, ONAF, Renaia, FIC, Bocuse d’Or Italy Academy, WSET international as well as training institutions, colleges and universities in 22 countries. Thanks to its synergy with this network and know-how over the past 2 years, it has devised very high-profile formats and presented them to the American and European markets, which have responded positively.” “Already two colleges, one American and one Canadian, have chosen our formats for their specialization courses in Europe, and from Monday, July 8, Alba Accademia Alberghiera will also hold the Italian Tradition refresher course aimed at teachers and professionals from North America, Finland and Estonia for a 4-day high-level training with Chef Luciano Tona, Director of the Bocuse d’Or Italy Academy, and the study visit with 3-MICHELIN-Starred Chef Enrico Crippa.”
May 2024
Culinary Arts students design wedding cakes: Meet Madelyn
From multiple layers to decadent piping and icing, Austin Community College District (ACC) Culinary Arts students showed off their final projects for the wedding cake class. The program hosted a free community tasting on Thursday, May 2.
For the final project, the students were tasked with making a wedding-style buttercream cake but were challenged to use a nontraditional wedding cake style. Decoration themes included under the sea, succulents, R2-D2, and more.
One of those students was Madelyn. She started at ACC as a Graphic Design student but changed to study Baking and Pastry Art, which she expects to complete this fall. Her cake was inspired by the 70s aesthetic and shag carpeting.
Why did you choose ACC?
It seemed like the most affordable option. I never wanted to go to university, and my high school mentors highly recommended ACC.
What made you want to pursue culinary arts?
When I started ACC out of high school, my main motivator was getting a degree that could make me money. I liked art and being creative so graphic design is what I went with. Over halfway through that degree plan, I realized that I would rather be happy and enjoy what I did in life rather than worry about how much money it would make me. I always loved to bake, so I took a stab at the Culinary Arts program, and I’m glad I did. I’ve learned more than I could’ve ever learned and met so many great people in my classes.
Can you tell me a bit about this class, and your cake? What was the inspiration behind it?
Wedding Cakes is exactly as described: a class about decorating wedding cakes. Half of the semester was spent creating a “dummy cake,” a styrofoam cake covered in royal icing (see photo below). The last half was about buttercream cakes, which would be our final. Ironically enough, it couldn’t be themed as a wedding cake, so I went with the 70s. Specifically, “shag carpet.” I wanted a cake with a lot of color and texture, and although the colors didn’t come out as I had planned, I think the theme still translated well.
What has been one of your favorite experiences at ACC?
Everything about the pies and tarts class–and don’t tell her I said this–but Chef [Stephanie] Herrington greatly impacted me this semester. She helped me find my confidence, and I’m so glad I learned from her.
What are your future career and educational goals?
Not to sound cliché, but I never really saw myself graduating. Not that I couldn’t do it, but it felt like one of those things I would never attain. Only during this semester did I realize how close I was to finishing, seeing all my hard work and long hours pay off. I’m hoping to work somewhere I love and where I can bring a smile to others’ faces. Everyone deserves a bit of kindness, and I went to help spread it.
What would you tell someone considering applying for college?
Apply for scholarships and financial aid. There are so many scholarships out there that can help you achieve your goals without breaking the bank…mostly. A lot of them are just never applied for!
Be kind to others, believe in yourself, and always aim for happiness. You only live once, so make this life one for the books.
October 2023
Two ACC Culinary Arts Students Are Named in The US Foods Scholars Program
Congratulations to Elisabeth DiVito and Rikki Junius!
You can find out more information about the US Food Scholars Program here.
October 2023
Fonda San Miguel Scholarship Recipient Update!
ACC Culinary Arts interns Nicolle and Jacob recently created their own menu items for Fonda San Miguel- both of which sold out in a matter of days! Each student researched Oaxacan dishes to create their own version of what they discovered. Take a look at their beautiful creations below!
Molotes de Oaxaca, by Nicolle Martinez Rivera: Fried masa molotes, filled with chorizo rojo and potatoes. Served with a creamy avocado sauce, cabbage, sour cream, and queso fresco.
Vegan Passion Fruit and Coconut Nicuatole, by Jacob Pham: Flan-like dessert with masa, coconut milk, cinnamon, and passion fruit.
August 2023
Meet the First-Ever Recipients of the Fonda San Miguel Restaurant and Austin Community College District Culinary Scholarship
Introducing Jacob Pham and Nicolle Rivera Martinez! When the Fall Semester begins on Monday, August 21st, the two ACC District students will be the first to reap the rewards of a groundbreaking career scholarship agreement that serves to prepare students to become future leaders in the culinary world.
This video clip shows Fonda San Miguel’s Executive, Chef Blanca Zesati, leading them on a tour of the kitchen where they will begin working next week when the Fall Semester begins. The video clip also includes SOT with Blanca Zesati, Executive Chef, and Nicolle Rivera Martinez, ACC Student, in Spanish.
The scholarships are a tribute to the legacies of Diana Kennedy and Miguel Ravago, Fonda San Miguel’s co-founder and Executive Chef who died in 2017. Kennedy was a world-famous authority of Mexican cuisine, who died in 2022, at the age of 99. She was a close friend of Ravago and Fonda San Miguel owner, Tom Gilliland. Gilliland says, “Jacob and Nicolle will continue the legacy of Miguel and Diana who both believed in sharing knowledge and elevating true Mexican food to its deserved place at the top of world culinary rankings.” He adds, “This is just the start of our collaboration with ACC to support students interested in building culinary careers.”
About the first-ever ACC District Career Scholarship Recipients
From Puerto Rico, Nicolle Riviera Martinez is bilingual and a graduate of the University of Idaho where she earned a Hospitality degree. She hopes her hands-on kitchen experience at Fonda San Miguel will set her on a path to opening her own restaurant featuring the Puerto Rican cuisine she came to love and appreciate as a child.
Jacob Pham, born in Kentucky and raised in New Braunfels, attended the University of Texas at Austin. His love for baking and cooking grew from time spent on his Vietnamese grandmother’s side in the family kitchen. His goal is to become a respected chef who introduces others to the unique and authentic dishes of his Vietnamese culture.
Congratulations, Nicolle and Jacob!!
April 2023
Fonda San Miguel Culinary Arts Scholarship: The local, iconic restaurant donated $10,000 to fund two all-inclusive ACC Career Scholars Scholarships
2023 That Takes The Cake Show Winners!
Congratulations to our students who participated in the 2023 That Takes the Cake! Sugar Arts and Cake Show and Competition.
Tasting Competition: – Katlyn Bauman – 1st Place – Chocolate (Candy) and Overall Best In Show Taste – Pamela Bradford – 3rd Place – Holiday Breakfast
Culinary Student Division: – Sofia Altamirano – 1st Place Tiered Novelty Cake
– Morgan Helmueller – 2nd Place Tiered Novelty Cake – Katlyn Bauman – 2nd Place Tiered Wedding Cake – Pamela Bradford – 3rd Place Tiered Wedding Cake
We are so proud of you!
January 2023
Historic Upscale Mexican Restaurant Cooks Up Collaboration With Austin Community College
October 2022
Two ACC Culinary Arts Students Are Named To The US Foods Scholars Program
Congratulations to Emily Backus and Shyla Underwood!
You can find out more information about the US Food Scholars Program here:
https://www.usfoods.com/about-us-foods/us-foods-scholars.html
ACC Culinary Arts Alumni – Chef Christopher Krinsky, is opening his restaurant in 2023!
April 2022
2022 That Takes The Cake Show Winners!
Congratulations to our students who participated in the 2022 That Takes the Cake! Sugar Arts and Cake Competition!
Tasting Competition: – Rosalind Jordon – 2nd Place – Cookie
– Rosalind Jordon – 2nd Place – Common Ingredient – Citrus
Culinary Student Division:
– Alexandra Membrano – 2nd Place Tiered Novelty Cake
– Liath Appleton – 3rd Place Tiered Novelty Cake – Rosalind Jordon – Tiered Novelty Cake
– Irma Hammond – 2nd Place Tiered Wedding Cake
– Ivis Garcia – 3rd Place Tiered Wedding Cake – Katie King – Tiered Wedding Cake – Rosalind Jordon – 2nd Place Small Bites
We are so proud of you!
October 2021
KVUE News : Two ACC Culinary Students Earn Scholarships for Thousands of Dollars
August 2021
Two ACC Culinary Arts Students Are Named To The US Foods Scholars Program
Austin Chronicle – Kitchen Reno: Inside ACC’s Culinary Arts Expansion
April 2021
January 2021
ACC Newsroom – ACC Highland Campus Phase2 Opens for Spring 2021 Semester
Community Impact – Second Phase of ACC Highland Campus Opens in Central Austin
KXAN – Austin Community College’s New Highland Campus Welcomes Some Students
December 2020
Culinary Department, HLC 2000, walk-thru video.
October 2020
March 2020
Seeing inside Highland Building 2000: Departments moving in check out new digs
December 2019
See our Riverbats Cafe and “A Day in the Life of David Greenfield.”
Click here to watch the video.
October 2019
One of our students was featured in a spot on Studio 512 to promote our upcoming Boots and Bats Gala!
March 2019
Austin American Statesman visited our Breads and Rolls class last Friday in anticipation of the SXSW Skill-Up showcase.
Students were making rye sourdough loaves and focaccia with a biga pre-ferment.
See the article here.
February 2019
This is a video that was made after Susan Notter’s workshop at the ACC Culinary kitchens!
Here is a video from the Sliced and Diced Taco Challenge, a competition for AISD students that took place at our ACC kitchens!
January 2019
Austin Community College (ACC) hosted professional pastry chefs from across Texas for a special one-day workshop learning the art of edible works with prominent pastry chef Susan Notter.
Chef Notter’s professional accomplishments include winning a gold medal at the 2000 Culinary Olympics and being named one of the Top 10 Pastry Chefs in the U.S. by Pastry Arts & Design Magazine. She has also appeared on several Food Network shows, including “Food Network Challenge,” “Cupcake Wars,” and “Halloween Wars” and is now the pastry arts program director at the Pennsylvania School of Culinary Arts.
“I learned about Susan Notter when I was in culinary school,” says Ellen Sternau, ACC Culinary Arts associate professor. “She owned the International School of Confectionary Arts in Switzerland. I was excited to meet her, and see what I could learn from her.”
Chefs participating in the workshop made delicate treats including fine chocolates and bonbons.
Sternau says she will share what she learned with her students.
“Teaching them the importance of being able to purchase such high quality, ready-to-use products is important and useful!”
October 2018
It was recently brought to our attention that we were named #2 on a list of the 10 Best Culinary Schools in Texas, according to www.bestchoiceschools.com.
Spectrum news visited us in our Riverbats Cafe kitchen while doing a story about the boil-water-advisory in Austin.
See the video featuring footage of our kitchen here.
Read a short article about our culinary students dealing with the water restriction here.
Get a glimpse inside our Riverbats Cafe Kitchen here!
July 2018
World Chocolate Day, July 7
Check it out!
February 2018
ACC Culinary Students Take Gold at That Takes the Cake Show 2018:
Congratulations to Wara Pawawongsak
Denise Basore
Mayra Vargas
Troy Hernandez
Ivonne Gomez
Kristin Wonderly
And thanks to all students who participated! We are so proud of you!
Watch the video
April 2017
Culinary and Pastry Arts students win at national competition
Watch Recap
February 2017
Congratulations to our students who participated in the 2017 That Takes the Cake! Sugar Arts Show and Cake Competition! Student Division:
– Dacia Schoolfield – 1st Place Tiered Novelty Cake
– Gabby Arvizo – 2nd Place Tiered Novelty Cake
– Karina Calderon – 1st Place Tiered Wedding Cake
– Bryan Dorall – 2nd Place Tiered Wedding Cake
– Jeanna Carlisle – 3rd Place Tiered Wedding Cake
– MarYSol Ledesma – 2nd Place Single Tiered Cake – Fondant
– Marisa Barrera-Marquez – Tiered Wedding Cake
– Lauren Johnson – Tiered Wedding Cake
– Carson Nunez – Tiered Wedding Cake
– Fouzia Boudjennad – Tiered Wedding Cake
– Denise Basore – 1st Place Specialty Technique
– Wara Pawawongsak – 1st Place Tasting Competition – Cookie
– Alexandra Hughes – 1st Place Tasting Competition – Common Ingredient – Yeast
November 2016
WAY TO GO!!!
December 2015
Culinary Schools and the Reality of Food Service
July 22, 2015
The Pastry Arts Study Abroad program and students have been featured in the Community College Daily online publication.
June 17, 2015
Riverbats Cafe will be open every Tuesday and Thursday starting June 23, 2015 for the Summer 2015. Please visit the Riverbats Cafe webpage for more information and weekly special menu.
March 11, 2015
Student Staffed Restaurants
Our student-staffed restaurants are in full swing and Fox News has featured our program.
The Rivebats Cafe is open every Wednesday from 11:30am to 1:00pm through May 6, 2015. Bistro 3158 is open every Thursday through May 7, 2015 with reservation seating starting at 6:00pm. Seating is limited.