Our faculty is packed with experience. They are not only chefs and entrepreneurs from the industry, but they’re experienced educators – inspired by knowledge and passionate about teaching.
They understand the importance of classic techniques; the properties of ingredients and the nuances of flavor; presentation, speed, accuracy, communication and teamwork. And they impart this knowledge every single day. The industry needs culinary arts graduates who understand classic technique, who have great knife skills, and who work quickly and efficiently.