EACC Culinary Arts

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EACC Culinary Arts The place for Elkhart Area Career Center Culinary Arts students; past, present and interested, to connect.

EACC Culinary Arts welcomes the community to its page. We have created this Page to engage our community in an informative conversation about what is happening in our program. We intend this to be a family-friendly forum where people can ask questions, see what is happening in our classes, and share information. Community-contributed comments on the Page are the opinion of their author and do not represent the school district. The district abides by Facebook’s Statement of Rights and Responsibilities, and asks its Facebook Fans to do the same. In particular, please do not "post unauthorized commercial solicitations (such as spam)"; "bully, intimidate, or harass any user"; "post content that is hateful, threatening, pornographic, or that contains nudity or graphic or gratuitous violence"; or "do anything unlawful, misleading, malicious, or discriminatory" on EACC Culinary Arts' page. EACC Culinary Arts reserves the right, but is not obligated, to remove comments that contain commercial solicitations; are factually erroneous/libelous; are off-topic; that cannot be translated into English by widely-available free online translation tools; or that otherwise violate Facebook’s Statement of Rights and Responsibilities such as those listed above. Facebook encourages all users to utilize the "Report" links when they find abusive content. EACC Culinary Arts thanks you in advance for visiting our page, and for your help in creating a safe and helpful online community here.

Love seeing our former culinary students out in the industry. Class of 2025 EACC graduate Zach Rodino started at Bird In...
09/02/2026

Love seeing our former culinary students out in the industry. Class of 2025 EACC graduate Zach Rodino started at Bird In The Hand and has now worked his way up to overseeing kitchen operations and menu development at The Jackson Elkhart while finishing his degree in culinary arts at Ivy Tech Community College .

08/18/2026

VELOUTÉ — THE SILKY WHITE SAUCE

Velouté is a delicate French sauce built on a light stock and a gentle roux. Its beauty is in the technique: smooth texture, clean flavor, and careful control.

INGREDIENTS
• 500 ml light stock (chicken, veal or fish)
• 15 g butter
• 15 g flour
• Salt, to taste
• White pepper, to taste

THE METHOD

1. MAKE THE ROUX
Melt the butter gently. Add the flour and cook for 1–2 minutes, keeping the roux pale. Do not let it brown.

2. ADD THE STOCK
Gradually pour in the hot stock while whisking constantly. This keeps the sauce smooth and prevents lumps.

3. COOK & THICKEN
Continue cooking and whisking until the sauce thickens and lightly coats the back of a spoon.

4. SEASON
Add salt and white pepper to taste. The finished velouté should be smooth, silky and balanced.

CHEF’S NOTES
✓ Use a light, well-flavoured stock.
✓ Keep the roux pale.
✓ Whisk constantly when adding the stock.
✓ The final sauce should be silky, never heavy.

USE IT FOR
Fish • Poultry • Seafood • Classic sauces

TECHNIQUE. PATIENCE. PASSION.

08/15/2026
Here is the flyer for the Chili Cook-Off.
08/12/2026

Here is the flyer for the Chili Cook-Off.

08/12/2026

The ACF Annual Chili Cook Off and fund raiser will be held on Sunday Oct 4th at the Mill by the Ball Ban B**r Garden in Mishawaka. I’ll post more when the information comes down. If you are a business or a school that would like to enter, let me know and I can give you the contact information to do so.

Address

2424 California Road
Elkhart, IN
46514

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