Yes. All of our instructors are industry professionals with years of experience working in restaurants and commercial kitchens. They’re not just teachers—they’re chefs who’ve lived the life and have a variety of different areas of expertise.
All students must wear their branded chef jacket, pants, pillow box hat, neckerchief, apron, and black non-slip shoes during kitchen instruction. We take safety and professionalism seriously—it starts with what you wear.
Yes! Our student body includes people of all ages and backgrounds, from high school graduates to people starting second careers. Culinary dreams don’t expire.
No traditional exam. Instead, you’ll complete a short Assessment for Admissions after your tour. This is an aptitude test that measures your language, reasoning and math skills. It’s designed to help us understand your learning style and support needs—not to stress you out. You are welcome to do this assessment at a later date.
Our grads go on to work as:
- Prep/Line Cooks
- Sous Chefs
- Caterers
- Kitchen Managers or Program Directors
- Executive Chefs
- Private Chefs
Some even open their own businesses or explore careers in food writing, education, or hospitality.
