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Central Culinary Arts & Business Campus

1540 S. Palo Verde, Lake Havasu City, AZ 86403 (928) 453-7017

Student Chef Dinner Series:

  • The cost is $25/person or $40/couple for each dinner. Only 40 tickets will be sold for each night. Public tickets are available for purchase beginning on Monday of the week prior to the event. You may purchase directly from WAVE Culinary by calling 928-453-7017 (8 days prior to event). See the article in the Havasu News, and more pictures from the first Student Chef dinner on our Facebook page!

Previous events at Central Culinary Arts & Business Campus:

Guest Chef Series:
Community members love the WAVE Guest Chef Series!
Students team up and prepare culinary delights. Class topics were International Foods, Sauces/Stocks, Soups, Holiday Treats, and Cupcake Decorating. Classes are usually 3 nights, once per week. Come and join the fun!

Cinco de Mayo Sampling by Taher Chef. Our guest chef was Efrain Cuevas with Taher who gave a brief history on why we celebrate Cinco de Mayo. He demonstrated a Margarita mix with a Mango-Habanero Syrup. The participants worked in two groups to make a Mole which consisted of 25 ingredients! One group toasted seeds, nuts, spices, herbs and chiles, while the second group worked at blending a variety of chiles for the Mole base. The Mole was wonderful, rich and flavorful with a little kick, and was served with grilled chicken and Spanish Rice.

"Kakes by Karen" demonstrated Cupcake Decorating. Each participant decorated two cupcakes after a demonstration of cupcake decorating. The Butter Cream icing was a big hit with the 15 participants!

The Western Arizona Vocational Education public meeting notices are physically posted at 700 W. Beale, Kingman Arizona in the front lobby of the Mohave County Building, main floor. This website will host the information also. Meeting notice information and agendas are also sent to the partner high school district superintendents. The district offices of KUSD #20, CRUHSD #2, LHUSD # 1, and PUHSD # 27 can all provide access to the information.