A fresh face in the culinary arts scene, Cara has worked and apprenticed alongside world-renowned top chefs, at some of the most prestigious dining establishments in North America — Kultura, C5, as well as Food Studio at the Royal Ontario Museum in Toronto; Alinea in Chicago, recently named as one of the top 10 restaurants in the U.S.; and Eleven Madison Park in New York, ranked as No. 4 best restaurant in the world. She also recently concluded her stint as Stagiere at Restaurante Arzak in San Sebastian, Spain, voted No. 8 best restaurant in the world, and has been in the top 50 for the past 11 years. This is how solid Chef Cara Davis’ experience is.
Cara is a product of the French Culinary Institute, New York, where she received the Grand Diplome, Classic Pastry Arts, with distinction and graduated in the Dean’s List. She received her license to bartend from New York Bartending School, among the top 3 bartending schools in the U.S., and was awarded a half tuition merit scholarship and High Impact Leader scholarship during her studies at the Culinary Institute of America.
Cara’s other achievements include winning 1st place at the Knife Skills competition at the Culinary Institute of Americain 2011, and taking home the Gold for Culinary Arts, at national, board and district level in Skills Canada from 2009-2010.
It’s not all glitz and glamour for Ms. Davis, as she has also given back to her community by being a volunteer cook for aToronto women’s shelter, a volunteer server at a New York city soup kitchen, and organizing and preparing a fund-raising dinner for Haiti earthquake victims.
On October 25, Saturday from 9:00AM to 1:00PM, Chef Cara Davis will be at The Maya Kitchen to demonstrate her culinary mastery, by preparing the selection below:
This fresh and creamy tomato soup from Andalucia, Spain, is simple and delicious.
Chicken Fines Herb
This classic dish uses a blend of herbs used in traditional French cuisine.
Skate with Beurre Blanc
This fish is easy to cook because it is not easily overcooked. It is perfect, paired with this velvety and tangy sauce.
Cavatelli Pasta with Pistachio Pesto
The shape of this pasta is often compared to a small hot dog bun. Its ridges help to hold in the flavour of the sauce.
The flaky crust of this simple sweet dessert is versatile as it can be easily adapted to other savoury flavours.
The fee for Chef Cara Davis’ class, European Food Made Simple, is P1500.