We offer three start dates per year: January, March, and September. This means you don’t have to wait a full year to begin your culinary education—you can get started when it works best for you.
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.
Depending on your program, you’ll graduate with a combination of the following:
- Food Safety Training Certification (Basic and/or Advanced)
- Smart Serve Certification
These are included in your program and help boost your resume right out of the gate.
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.
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.
