Seattle Culinary Academy


“We envision a world where chefs equitably impact
human and environmental wellness through culinary education.”

Seattle Culinary Academy Vision Statement, 2007

SCA’s vision statement illustrates our belief in a chef’s potential to positively impact human and environmental wellness through nutrition and sustainability. Integrating sustainability throughout the educational experience teaches food quality and its intrinsic impact on human wellness.

Integrating education in culinary arts with nutrition begins to prepare our students to promote healthy eating by translating nutrition concepts into delicious and nutritious foods. CUL 215 Nutrition Project provides an entryway to uniquely qualify our graduates to fulfill an unmet demand from society and industry for this combination of culinary skills to produce ‘delicious’ with nutrition based knowledge to promote ‘nutritious’ in support of a healthier way of life – the new healthy.

Students create a 3 course meal with the goal of meeting dietary recommendations established by nutrition instructor, Lorelle del Matto, MS, RD. Ingredients must be nutrient rich, seasonal, and prepared under the supervision of Chef Instructor Sarah Wong while using a minimum of 3 cooking techniques. The recipes have been tested to assure dietary guideline compliance and deliciousness goals are met. Enjoy the new healthy!

“Culinary nutrition is the practicality needed to
make a difference in our nation’s health…However, making nutrition principles
easily accessible is useless without also making them applicable.”

How Culinary Nutrition Can Save the Health of a Nation

M. Condrasky & M. Hegler, 2010

Romesco Sauce

Student Miriam Much served this sauce as part of a Spanish dinner for her nutrition project with poached cod, spaghetti squash and a garnish of grilled baby leeks. To keep her sauce light and healthful Miriam uses a condiment she called “buttah” to add deep rich flavor to her sauce without adding saturated fat. Pimentón is Spanish paprika that comes in mild (dulce), medium (agridulce) and hot (picante) versions.

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