The Culinary Arts Food and Fun Institute™
The Commander in Chief of Culinary, Beer and Wine Schools™
Photos by Mike Berlin and Marti Mongiello
From 2010 to 2017 - 4600+ total students have graduated
Enjoy experiencing Presidential Food Service®
Food and Wine Tours, Cooking Vacations, Cooking Classes and Culinary Getaways
JUST TELL ME WHAT WE ARE COOKING, DAYS AND TIMES: Our current curriculum, and what we are teaching, is shown as, "Travel with the White House Chefs to Italy," please take a look at what we are cooking Thursdays and Fridays 11:30 to 2 PM. On Sunday we start at 12:00 noon and go until about 2:30 showcasing history, hands-on recipe cookery and then eat all of what we made! We blend colonial history into this class with slides, video, wipe board, flip charts and hands on cooking. Scroll down to BOOK YOUR CLASS or click on the top where it says SIGNUP PAGE (don't use the BOOK NOW button on the top right as that is for booking a room, friend).
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," "We recently called the Trump's to get some chocolate and now have that on exhibit!" state the two Chefs. President Bush's personal Chef was just here and did a huge show covered by the press. "Since that time I also was pleased to consult and design several restaurants for the Trumps. Half of the time we are serving, butlers, bartenders, housekeepers and Chefs as an Aide to the Presidents, so you are very well-rounded in skill sets." 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, SEAN, ALICIA, BETHANY, JT AND KIM WELCOME YOU!
Try a few recipes for yourself, right here.
Enjoy cooking classes near Charlotte, Asheville, King's Mountain, Shelby and Greenville.
JUST TELL ME WHAT WE ARE COOKING, DAYS AND TIMES: Our current curriculum, and what we are teaching, is shown as, "Travel with the White House Chefs to Italy," please take a look at what we are cooking Thursdays and Fridays 11:30 to 2 PM. On Sunday we start at 12:00 noon and go until about 2:30 showcasing history, hands-on recipe cookery and then eat all of what we made! Scroll down to BOOK YOUR CLASS or click on the top right where it says CLASS SIGNUP PAGE.
(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.
Presidential Food Service™
WHEN, HOW MUCH, AND WHAT TIME ARE THE CLASSES?
Our Farm to Table Lunch classes and Pizza classes (80 per person) are held from 11:30 to 2:00 (Sunday, Thursday and Friday - and we start at 12 noon on Sundays). Recipes provided with a gold foil certificate of graduation. Lunch included with drink. Scroll down to BOOK YOUR CLASS or click on the top right where it says CLASS SIGNUP PAGE.
Our Kids in Wonderland Parties are the 1st Saturday of each month at 12:00 noon and include a cooking class, eating lunch, drinking from bottles labelled DRINK ME, enjoying cake featuring EAT ME, photos with White Rabbit from Alice in Wonderland, games, coloring, singing and more! The kids also go looking for our secret rabbit hole on the property and may find other treasure, play croquet with a flamingo and miniature golf. Kids and parents are encouraged to ALL dress up in assorted characters like Alice, the Mad Hatter, Cheshire Cat, Queen or King of Hearts, Caterpillar, March Hare, Knave of Hearts, Duchess, Dodo and more! 80 per child and parents can attend for free. Call to reserve.
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 sharing recipes to view again home complete with videos. 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.
- Worse come to worse, just shoot us an email with your name and phone number and we are pleased and happy to sign you up for your requested day! No problem!
- We don't offer to mix gluten free into our general classes, but have gluten free for breakfast options. Read more here, please.
DID YOU READ THE INSTRUCTIONS ABOVE, FRIEND? Only then CLICK HERE MOVE INTO THE REGISTRAR'S OFFICE AND BOOK YOUR CLASS! THANK YOU FRIEND.
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 recipe sheet to take home. 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. "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 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.
This is Marti's book on household and estate management. 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 The 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
"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