The Culinary Arts Food and Fun Institute™
The Commander in Chief of Culinary, Beer and Wine Schools™
Photo by Mike Berlin
From January, 2010 to March 2015 - 3011 total students have graduated
Enjoy experiencing Presidential Food Service™
Food and Wine Tours, Cooking Vacations, Cooking Classes and Culinary Getaways
Getting their just desserts, was one of only a few fun things when Chefs Marti and Stormy were cooking at the Clinton Foundation for a recent huge, gala dinner and speech in Little Rock. As "Commander in Chef," stirring things up (sauces and pasta) in the President's cabinet daily, Marti often tricked his guests into healthier food while they believed it to taste fantastic! "The Clintons were the largest advocates for healthy eating after coming to understand the damages of too much junk food, and still are," reveals Chef Marti. "We loved also receiving "All the Presidents' Menus from the Bushes" in Texas, sent by the National Archives - and now have them on display in the museum," state the two Chefs. President Bush's personal Chef was just here, Sam Morgante and did a huge show covered by the press. "Half of the time we are serving, butlers, housekeepers and Chefs as an Aide to the Presidents. Approved by The Intercontinental Academy for Household, Hotel and Resort Management (IAHHRM). See them worldwide on TV, here. Licensed Executive Chef (LEC) and Master Certified Food Executive (MCFE) Martin CJ Mongiello Culinary Director and Senior Vice President of Hospitality. CHEFS MARTI, STORMY, JT AND KIM WELCOME YOU!
Try a few recipes for yourself, right here.
(Above) We are very proud to celebrate with our friends and family over the debut of, "The Butler." We have been informing guests of it and encouraging them to watch it on DVD, streaming or via the internet when possible. As professional butlers, cooks, chefs and bakers for our whole lives, we are very proud.
"I have spent my life teaching others to cook from emotion and instinct while making Kings, Queens, Presidents and Prime Ministers laugh and enjoy food. I've lived on several continents, rode white Arabian horses and camels in the desert, enjoyed traditional tea ceremonies in the bamboo forests of Japan and fed the hungry worldwide. We leave stuffy, snobby and uppity for others. Instead, our cooks and chefs focus on laughter, recipes and having fun in the kitchen with one another! Chef Marti Mongiello, Culinary Director
Our Executive Chef, Marti Mongiello was a White House Chef of the White House Military Office (WHMO-code called "Whammo") attached under the White House Staff Mess (WHSM) that fields 55 to 75 US Navy Culinary Specialist Chefs, Bakers and Cooks with liaison work to the White House Communications Agency (WHCA-code called "Waakah"), US Secret Service, US Army, US Air Force, US Marine Corps Detachment headquartered out of USMC 8th and I in Washington, DC and completed serving/retiring from the US Navy for 21 years active duty. He remains subject to recall to the Presidency, or Navy, until age 65 and was the Executive Chef at Camp David establishing the first ever Brigade system of Chefs at the Presidential Resort and Retreat Conference Center; later becoming a Manager of the Camp David Resort with specialized trust, codes, archiving, curatorial, security, fiduciary and leadership responsibilities. He was specialty trained in anti-terrorism schools held by the Marine Corps, Army and other units for bomb/blast/nuclear attack while graduating 1st in his class from law enforcement academy. He also cooked US State Dinners inside the White House for the world's leaders, stars and royalty. Marti routinely planned menus, cooked daily or conducted exotic special events for President Bill Clinton, Steve Jobs, Nicholas Cage, President Oscar Luigi Scalfaro of Italy, Supreme Court Justice Antonin Scalia, His Majesty King Abdullah II and Her Majesty Queen Rania with Crown Prince Hussein and Prince Hashem of the Royal Hashemite Kingdom of Jordan, Author Gay Talese, Sophia Loren, Lord Robertson of NATO, Joe Garagiola, Sr., Sheryl Crow, Prime Minister Hashimoto of Japan, Paul Tagliabue, President Fernando Henrique Cardoso of Brazil, Jon Bon Jovi and President Constantinos Stephanopolous of Greece as a partial list only. His awards, cups and trophies total over 200 and a full list of those served well exceeds thousands of leaders and stars.
The awards from President George H.W. Bush were for running the then, Bayshore's 1500 room resort in Pensacola, Florida at the Naval Air Station (NASP). Marti was detailed to six continents and lived on three - learning six languages to be successful in his job as a resort and household General Manager. The fact the he was also a Chef always seemed to be handy for a dinner of six people or 600!
Presidential Food Service™
WHEN AND WHAT TIME ARE THE CLASSES?
Our Farm to Table Lunch classes and Pizza classes (80 per person) are held from 11:30 to 1:30 (Sunday to Tuesday and Thursday and Friday). Recipes provided with a gold foil certificate of graduation. Lunch included with drink. No classes are normally held on Wednesday and Saturday.
Some minor holidays (New Years, etc...) of the year there are no classes - be sure to call us if it seems plausible, or questionable.
HOW DOES THE DAY UNFOLD?
Let's cook, wine and dine together in our kitchen, outdoor school and dining room! Start with a winery tour or go after at our good partner winery (taste nine wines) of Baker Buffalo Creek (www.bakerbuffalocreek.com) owned by Charles and Anne Edwards at (704) 616-3885 from 12 to 5 pm Thursday through Saturday, 2 to 5pm Sunday and by appointment any other day, then enjoy class instruction and preparing in our indoor and outdoor kitchen classrooms, followed by a break, then dining, drinking and eating. This class comes with all equipment and tools and graduates receive a full color certificate for 4 CEH credit hours with gold foil, embossed seal. We are BYOB. Most classes and menus are conducted Iron Chef style with ingredients taken out and unveiled at the last minute in front of students as a complete surprise! Be ready to do battle (LOL). Please inform us of any allergies or dietary needs as this is no problem to get around. Our primary textbook is not mandatory to purchase as we will be giving you recipes to take home. However, many students do desire to purchase it. You will see our other textbooks recommended for classes and licensing of Cooks to Executive Chefs.
How To Book A Cooking Class
- WARNING: You can only book one person at a time. It will ask you, but just tell it one person only please.
- Please just tell it 1 room (it is putting you into the "classroom"). It will ask you, but just tell it one only please.
- Ensure you are looking at a the correct day when class bought is given only.
- Pick the EXACT date of the class you would like to be in.
- The computer will automatically select the next day as CHECK-OUT.
- It's like booking a room and you'll see numbered student seats come up. If you only see rooms, and already have your room, you need to SCROLL DOWN ON YOUR SCREEN.
- Per all coupons and vouchers a credit card is required on file.
- If you have a coupon please bring it with you - some of them don't allow entry without it in hand
- Don't forget when you receive your confirmation letters later (and your reminder letters just before your stay) that your room will show check-in and check-out correctly. However, your cooking class letters will show the date of checking in to your classROOM and being checked out the following day. Don't let that confuse you.
- The process is not perfect, worldwide. Technology is limited.
DID YOU READ THE WARNING AND ALL INSTRUCTIONS ABOVE? Only then CLICK HERE MOVE INTO THE REGISTRAR'S OFFICE AND BOOK YOUR CLASS! THANK YOU.
Registration to the Registrars Office is required for all students, walk-ins are not accepted as it is not allowed by law. Some minor holidays (New Years, etc...) of the year there are no classes - be sure to call us if in doubt or wondering.
This is our primary textbook recommended in classes, but is not required - you will be receiving a complimentary cooking booklet to take home if you are in the dinner class. The Best Tool for Learning About the Diversity of Cuisine from Around the World Increasing world travel, changing demographics, multinational business, and greater diversity at home have whetted our appetites for international flavors—whether in national dishes or creative culinary fusions. Anyone entering the foodservice industry today must be prepared to meet this growing demand. Taste truly has gone global. You can order it directly from Amazon here. Always consider buying a used book instead of brand new.
This is the other book we recommend in our class from The Art Institute, where our Executive Chef "Marti" graduated from. "What follows is insight into, and details of, what makes each American culinary region unique. Once you prepare these dishes and take a bite, the flavors and tastes will reinforce everything you read. It's a history, anthropology, and cooking class all in one!" —From the Foreword by Chef Martin Yan, TV host of Yan Can Cook
You can order it directly from Amazon here. There is also another cover and updated version available. Always consider buying a used book instead of brand new.
WHAT ELSE IS HAPPENING?
Notes are taken while recipes are handed out by our instructors and each student receives a written test. The main textbook is available for purchase but not required. Instead, we leave the option to purchase the textbook up to each student. Classes have ranged on all types of gourmet food, been exciting and fun!!! BYOB. Extra folks are welcomed to join at the end, for dinner only, for 40 dinner/20 lunch per person. You will be cooking for them during your class. Our pricing is HIGHER than we like, however, we are currently purchasing all items at a local grocery store at FULL RETAIL and then adding on to that for DOUBLE RETAIL, using our car for trunk loads filled with groceries, four times a week, including incessant humping and loading, dicing and slicing and storing. Until we are able to open as a restaurant and receive truckload deliveries from a food vendor for storage inside of a massive walk-in refrigerator, we will continue to be forced to shop at a supermarket. Additionally, intense volume is required to receive wholesale truck and 18-wheeler deliveries of food as well as large, $100,000.00 walk in freezers and refrigerators. We hope to advance to this soon and are working on a large, multi-million dollar expansion now.
And be sure to call us about our other classes offered for friends and family!
1. Wine study/tasting classes with Goat and Tomato Tartlett/70 per person held onsite by appointment only for special groups of four or more.
2. Beers of Belgium with Pretzels/100 per person offered off site at Dragonfly Market in Shelby, NC by appointment only.
3. Canning (Jams and Jellies)/80 per person!
This is Marti's book on household and estate management as is sold in the gift shop. A standardized approach for Caretakers, Household and Estate Managers large and small. Complete with an actual Household Standards & Manual enclosed. For private homes and estates desirous of knowing exactly what steps to take in hiring and what to look for on resumes - this step-by-step approach is well honed.
You can order it directly from Amazon here as a digital download for Kindle or any reader.
"An engaging book about life at the Executive Mansion. . . . Hillary Clinton had charged this fiercely competitive, meticulously organized chef with bringing 'what's best about American food, wine, and entertaining to the White House.' His sophisticated contemporary food was generally considered some of the best ever served there." --Marian Burros, New York Times
Original 1890s Recipes complete with updated low-fat, quick versions. Features illustrations, photographs, and household hints from the original edition. Hugo Ziemann of the 1800's White House is the author of White House Cookbook, Revised And Updated Centennial Edition.
This one is the original spellbinder and tome of all secret recipes - a must have for your collection! You can order it directly here.
Thomas Jefferson's Beef Vol Au Vent from Paris with Roasted Baby Yellow Crook Neck Squash, Purple Cauliflower, Kings Mountain Foothills Farmers Market Fresh Prepared Red Beets, Asparagus, Grilled Shrimp, Beef Tenderloin and Hand Selected Yukon Gold Potato in Chateau St. Sulpice Burgundy Red Wine Sauce.
Enjoying wines with our dinners is fun!
The baby, yellow, crook-neck squash just seemed like a natural with the white. pearl, boiling onions and THAT purple cauliflower we found at the farmers market!
Italian Panna Cotta with Raspberry and White Chocolate sauces, Raspberry, Blackberry and Chocolate Mint.
We most often go right out into the herb gardens and pluck peppermint or chocolate mint!
Everyone seems to enjoy and love the white chocolate hearts in a raspberry sauce.
Photos by Mike Berlin