Scenes from another incredible PUREfourhundred culinary event we were proud to be a part of. Stay tuned for details about their next dinner in August.
[See image gallery at www.parkcityculinaryinstitute.com]
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PUREFOURHUNDRED put together a great video summary of our PURE Table event July 5th, 2014. Check it out at the link below:
See more of PUREFOURHUNDRED at:
www.purefourhundred.com
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Mary Cech, PC Culinary’s Executive Pastry Chef, led an International Baking Seminar in India this week in collaboration with the US Embassy and US Dept of Agriculture.
Mary Cech, PC Culinary’s Executive Pastry Chef
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Becky Rosenthal has been by to visit Park City Culinary Institute several times since we opened. Here is her amazing review from a recent visit, during a class with Chef Adam Kreisel from Chaia Cucina.
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Check out the Winter Issue of Mountain Express Magazine to learn more about Park City Culinary Institute. What’s fun about this story is it was written by Annette Velarde, and the photography was done by Annette’s husband Ricardo Velarde.
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We occasionally offer short classes, but it’s hard to learn how to cook from a three hour program. You might learn how to make a certain dish, but that won’t necessarily give you the tools you need to create your own dishes. Our program is designed to very quickly teach you everything you need to know, so you can make anything you want to make… even things you didn’t think you could make. It takes time to learn how to work with meat without a recipe, what to do to bring out flavors in sauces, to get faster using your knives, build the natural flavors from vegetables and fruit. We meet four days a week, from 9am to 3pm. By the time you’re done, you no longer need recipes except maybe for inspiration. If you just want a few hours, you can sit in on one of our classes for $50. But those visits are just a taste of what a two-month immersion program can give you.
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Food and wine lovers,
Wine Coordinator Peri Ermidis and The Shallow Shaft Restaurant in Alta, Utah are pleased to welcome back wine maker Jon Grant of Couloir and Straight Line Wines. A close friend of the restaurant, Jon returns with several vintages near and dear to his heart and our wine list! Jon specializes in handcrafted, vineyard designated Pinot Noir with a singular sense of place and time. The winemaking is deliberately minimalist; the intention is to support the wines while they convey their unique place of origin, vintage and variety.
A former wine store manager at Snowbird Ski Resort, Jon’s passion for mountaineering and skiing brought him all over the world. Before starting his own labels he worked in the cellars of many of Napa Valley’s top wineries, including Turley Wine Cellars, PlumpJack Winery, Corison Wines and Robert Mondavi Winery.
Chef Kurtis Krause will be offering a five course meal designed to showcase Jon’s variety of Pinot Noirs. In addition to three distinct Pinot Noirs, we’ll be pouring his Straight Line Tempranillo and Sauvignon Blanc. Please see the attached menu for all the details.
Jon will be on hand to introduce each wine and answer any questions. Dinner starts at 6:30pm on Wednesday, February 25th. Cost is $95 per person ($45 for food, $50 for wine pairings), with additional glass pours available.
http://www.couloirwines.com/about
Winner of Salt Lake Magazine’s “Best Wine List” in 2011, The Shallow Shaft is Alta’s only independent, fine dining restaurant. Overlooking the Town of Alta and Alta Ski Resort, our dining room offers stunning views of the Central Wasatch. Chef Kurtis Krause, formerly of The Metropolitan, offers a regional cuisine celebrating Utah’s abundance of quality products. Influenced by the unique flavors of Asian cuisine, our New American fare is both adventurous and comforting.
Please respond with any questions, we’d love to see you join us for this special event!
The contact is: Andrew Walter, General Manager
The Shallow Shaft Restaurant
Cell: 801-231-9550
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How To Steam Fish with Great Flavor by Park City Culinary Institute
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Salt Lake Culinary Center and Park City Culinary Institute join forces.
FOR IMMEDIATE RELEASE: SALT LAKE CITY, UTAH – Tuesday, June 9, 2015 – Utah’s innovative professional culinary school, Park City Culinary Institute, and the premiere cooking school for the home chef, Salt Lake Culinary Center, have teamed together to offer Professional Culinary Arts programs in Salt Lake City starting in January 2016. The new partnership will pair Salt Lake Culinary Center’s exquisite Sugarhouse facility, featuring high-end appliances, tools and equipment with Park City Culinary Institute’s notable faculty of Executive Chefs and Cookbook authors.
Beginning the first day of class, Park City Culinary Institute’s students work in small groups with seasoned chefs to build knife skills and learn traditional cooking methods and techniques. Students also participate in field trips to local farms and artisanal producers furthering an understanding of regional flavors, seasonal ingredients, and local agriculture.
Park City Culinary Institute’s program offers students a well-rounded culinary education in a shorter time-frame and at a much lower cost than many other culinary programs. Tuition is just $6,495. To better suit individual schedules, the Institute gives the option of enrolling in an 8-week daytime or 10-week evening class curriculum. For students in need of financial support, paid internships are available. PCCI’s students range in age from 18 to over 60.
Both culinary schools express delight in their future collaboration. “Combining recreational and professional training will take both programs to a higher level,” says Park City Culinary Institute’s Director, Laurie Moldawer. Salt Lake Culinary Center’s Culinary Director, Diane Sheya, echoes this sentiment, “This opportunity will allow our facility, and us by association, to participate in the entire culinary spectrum; from home cooks to certified professionals.”
For more information about the Professional Culinary Arts program please contact Park City Culinary Institute at, 435-659-5075, or visit CulinarySchoolUtah.com; you can also call Salt Lake Culinary Center at 801-464-0113, or visit saltlakeculinarycenter.com.
ABOUT THE SALT LAKE CULINARY CENTER AND PARK CITY CULINARY INSTITUTE’S DIRECTORS:
Laurie Moldawer, Director of Park City Culinary Institute, abandoned the corporate world to pursue culinary arts at le Cordon Bleu in Paris and the Institute of Culinary Education in New York. She interned for Michelin-starred Chef Roland Durand in Paris, and with Food Network Judge and Cake Decorator Colette Peters. Laurie believes that anybody who loves food and entertaining should experience a culinary education and started the school with local chefs in Deer Valley.
Diane Sheya, Owner and Culinary Director of Salt Lake Culinary Center, has been a long-time resident in the Salt Lake City food community. She spent over eight years as a weekly on-air chef for a local TV station and has conducted cooking classes for nearly 20 years. In 2013, Diane and her husband, Rich, acquired the Salt Lake Viking Cooking School, renamed it Salt Lake Culinary Center, and set about improving the culinary program to better suit the local market.
ABOUT SALT LAKE CULINARY CENTER:
Salt Lake Culinary Center brings home cooks to its one-of-a-kind cooking classes from all over Utah and beyond. The Culinary Center, built its successful reputation by offering students a true hands-on, full menu preparation experience in intimate class settings taught by trained and experienced chef instructors.
Salt Lake Culinary Center hosts private events, both corporate and personal, for groups of 12 to 60 people with a culinary experience and groups of 100 for cocktail-type parties. For more information on Salt Lake Culinary Center classes or private events, visit saltlakeculinarycenter.com.
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Have any of you ever tasted Frody’s foods? Our culinary students were able to go visit his “lab” at Salt and Smoke and learn how to cure meats and make charcuterie. After touring the lab, they were given a tasting of some of his amazing creations!
Enjoyed them all!
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Should your kids take a gap year before college? The New York Times reports even Harvard endorses a gap year, because “students who take time off tend to do better academically.” We have two alumni who are starting college now, not only with a great gap year behind them, but the skills to earn money while in school.
http://well.blogs.nytimes.com/2016/04/19/gap-year-may-have-benefits-long-after-college/?_r=0
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If you’re considering culinary school, you likely have aspirations of owning or running a restaurant, possibly as an executive chef.
The question is, will a formal culinary education make it easier for you to realize your dream?
If you’re willing to accept any job in the restaurant industry, you probably don’t need to spend the time and effort to go to culinary school. But if you want a successful, long-term career as an executive chef or chef-owner, a formal culinary education can give you a leg up on the competition.
If you ask some of the world’s best chefs, they will tell you that getting a restaurant gig and trying to learn on the job is risky at best.
Go to a culinary institute, however, and you will learn many important skills quickly, and you’ll learn them the right way. You will learn from experienced, professional chefs, but without the pressure of an operating commercial kitchen.
On this subject, internationally renowned chef and restaurateur Daniel Boulud said, “I think culinary schools are indispensable to a young chef who really wants to make a career in that field.”
If you start your journey to becoming a chef with an entry-level restaurant job, you’ll learn much more slowly — if at all — because a professional kitchen is a fast-paced environment, not a teaching environment. It’s not easy to learn critical skills while someone is yelling at you to move faster and not make any mistakes.
Also, anything you learn in the restaurant environment will be through the lens of just one chef.
In culinary school, you will have the time to learn the basics. You will learn knife skills, fundamental cooking techniques, the science of cooking and baking and how to work with fresh ingredients.
And if you choose a culinary institute that has a working commercial kitchen, you will also learn the finer points of how to work in a restaurant.
Not all culinary institutes are alike. Vocational schools will prepare you to work in the school cafeteria kitchen, but probably not in the career you envision.
Consider the high-end but personalized experience offered by an independent culinary institute. Choose an institution that is committed to teaching technique, skill and science, but with a focus on results. Finally, look for a program that is reasonably short and affordable, so you can get out there and get started with your career.
In Salt Lake City, Park City Culinary Institute offers the type of program you need to prepare for owning your own restaurant or food truck, or working in the hospitality industry as an executive chef. We invite you to schedule an appointment for a complimentary culinary career consultation with our expert team. Contact us today to schedule your tour of our facility and to learn more about how culinary school can launch your chef career.
Should you take cooking classes or sign up for culinary school?
The answer depends on what you hope to achieve. If you want to develop the foundational knowledge and skills required to work as a chef or own your own business — restaurant, food truck, catering, etc. — culinary school is a wise place to start.
If you want to expand your palette and learn about new types of cuisine, you may want to take one or more cooking courses or classes. Of course, you could do both!
Cooking classes are designed to be fun! They are a great way to enjoy a night out, have a new and unique experience, or taste an ethnic cuisine you haven’t tried before.
These courses are scheduled as single sessions. Expect to be exposed to new recipes, ingredients and flavor profiles.
Cooking courses or classes provide a balance of learning and social interaction that can be both fun and educational.
While a one-off cooking class might teach you how to make a specific dish, culinary school teaches you why the recipe works. One-off cooking classes can only scratch the surface. Culinary school opens up the world of food science and technique.
You begin to understand why recipes are written the way they’re written. And soon, you can throw out the recipes and develop your own dishes.
Certain basic techniques drive professional chefs. No matter how many recreational classes you take, you will only be working with part of that craft. It takes longer than a 3-hour class to dig into the art and science of cooking. In fact, many of the techniques taught at culinary school go beyond what you will see in most restaurants.
If you want to build your repertoire of flavors, ingredients, sauces and methods, attending a culinary institute like Park City Culinary Institute will prepare you with a robust range of skills you can put to use in virtually any commercial kitchen setting.
Many potential students are new to cooking and don’t have any experience. Other students have worked in a kitchen for several years, or even own their restaurant. Small classes make it possible to work with a variety of different skill levels.
Maybe you want to learn only the savory side of the culinary arts, or the skills necessary to be a pastry chef.
In northern Utah, the Park City Culinary Institute has something for everyone. We offer both day and evening programs in the culinary arts, including a full professional certification program.
We also offer cooking classes in a variety of subject areas, from sushi to cake and candy-making. Whatever you want to learn, our state-of-the-art institute can help. Contact us today to learn more, or to request a schedule of our upcoming cooking classes and certificate programs.
Going to culinary school has become the dream of many Americans who are ready for a career change. But because few of us could leave our jobs to go to school, you may worry that you can’t do both.
Fortunately, you can keep working your regular job while you learn the skills necessary to make your dreams a reality. Whether your goal is to get a job in the restaurant industry, to open your own restaurant or food truck or polish your existing skills, Park City Culinary Institute can help.
You can attend classes either during the day or in the evening, depending on the program you choose.
Although it may sound like an arduous schedule working during the day and attending culinary school in the evening students find themselves so engaged in the learning process that the time flies by.
And as you only have classes three evenings per week, you will have plenty of time to handle your other obligations at home, with family and friends, etc.
Prospective students are delighted by how quickly they can get a professional culinary certification.
If you attend classes during the day, you can get a pastry certificate in four weeks. If you go in the evening, you will finish in six weeks.
For a cuisine certificate, a day course takes six weeks while an evening course lasts nine weeks.
If you want a full professional certificate in the culinary arts, you can complete the program in 10 weeks of daytime classes or 15 weeks of evening classes.
Courses taught by well-qualified executive chefs give students the advantage of learning from seasoned professionals with current, real-world knowledge and experience. This means that students attending courses in the evening receive the same level of expertise as those who go during the day.
The curriculum includes a wide range of topics ranging from knife skills, meat, seafood and sauces to the basics of food science. Students learn both classic and innovative techniques to ensure their skills will be relevant in any facet of the industry.
Park City Culinary Institute understands the passion that moves you to make a career change. Whether you dream of becoming an executive chef, a chef/owner, pastry chef, food truck owner or caterer, our hands-on certificate programs will give you what you need to succeed. Located in Salt Lake City, our facilities offer a world-class experience for students from around the world. Contact us today to schedule your complimentary career consultation or to enroll in one of our culinary school programs.
Director of Admissions, Donna Miller, can be reached at (801) 413-2800.
Arguably the hottest culinary career today, the role of the pastry chef has evolved substantially over the last decade.
Once relegated to a remote corner of the restaurant kitchen, pastry chefs now take on many of the culinary superstar roles formerly reserved for executive chefs. Today, pastry chefs are opening their own businesses — bakeries, food trucks and more.
And it looks like this sweet culinary career will become even more lucrative in the future.
Desserts and pastries have taken on a life of their own in the culinary world.
Once viewed as the final course of a gourmet restaurant meal, desserts are striking out on their own. Dessert-only restaurants, patisseries and food trucks are popping up across the country. Customers line up for blocks at high-end bakeries in hopes of grabbing the last cronut or specialty cupcake.
More than ever, pastry chefs can be the stars of their own careers, whatever they may want it to be.
To succeed in this culinary career, pastry chefs must garner technical skill and extensive knowledge of food science. They must be precise and highly detailed while approaching their craft with creativity and flair.
Although you will have less opportunity for improvising in baking and pastry-making, you will enjoy a greater level of creative freedom than you might in other culinary careers — an aspect that draws many people to this field.
While most culinary careers focus on the afternoon and evening hours, pastry chefs tend to be on the job much earlier in the day. But just like an executive chef or chef/owner, the baking and dessert specialist works long — but highly rewarding — hours at their craft.
To break into this lucrative culinary career, you could try to land a job in a restaurant or as an intern with a well-known, local pastry chef. But unless you have solid skills already, you may struggle to find an opportunity like this. And even if you do have the opportunity to work with an established professional, you will only learn limited aspects of the field.
A more practical approach is to study at a local culinary school to earn a pastry and baking certificate.
In culinary school, you can learn in a hands-on environment from established, professional pastry chefs. You will learn about food science as well as the techniques required for baking breads, pies, cakes, custards and soufflés. You will learn classic baking techniques and work with specialized ingredients to perfect your skills.
In Salt Lake City, Park City Culinary Institute offers a pastry and baking certificate program. This 80-hour course is available via day or evening classes. You can complete this rigorous program — and earn your certification — in as little as four weeks (six weeks if you attend the evening program). Contact us today for a complimentary career consultation to learn more about the exciting culinary career opportunities for a pastry chef.
Director of Admissions, Donna Miller, can be reached at (801) 413-2800.
When you’re cooking from a truck, you don’t have to wait for customers to find you — you go where they are instead. Whether you seek out customers at arts festivals, sporting events or downtown on a Saturday night, you have the option of working when and where you want to, as often as you like.
And with lower overhead, you can afford to serve your food for much less than you would in a restaurant setting. This allows more budget-conscious customers to enjoy your culinary creations.
If you think about it, a gourmet food truck is essentially fine dining on wheels. The primary difference is that you will likely work alone or with a small crew.
In culinary school, you will gain the expertise necessary to succeed in your new mobile venture. From the crucial basics of knife skills and food safety to the intricacies of culinary science, obtaining a professional certificate in the culinary arts will help prepare you for a successful career.
Beyond the nuts-and-bolts skills, however, you will learn to have a passion for preparing exceptional food. Taste, texture and presentation all matter, even in a food truck.
Whether you want a great job in a traditional restaurant or you want to become an entrepreneur in control of your own future, Park City Culinary Institute offers the certificate programs you need to succeed. We are in Salt Lake City, and all of our certificate programs are taught by experienced instructors with real-world chef experience. Notable alumni in the food truck world include Adam Terry, the owner of Waffle Luv and his brother Jared, both featured on “The Great Food Truck Race.”
Contact us today to learn more about how culinary school can help you achieve your dreams and goals for owning a food truck.
Corporate team-building events can provide a myriad of benefits, from fostering trust and positive interaction to building leadership skills. But your team may find themselves less than inspired by the same old activities.
Take your event to culinary school, however, and you will find a way to connect on a whole new level.
If you’ve already done the rope climbing, the scavenger hunts, the escape games and the trust falls, why not change things up and host your next team-building event at Park City Culinary Institute in Salt Lake City?
Everyone loves food -it’s the world’s great unifier. And with dozens of different types of cuisine and cooking techniques to choose from, you have a virtually unlimited range of options, depending on your goals.
Corporate team events typically seek to accomplish a goal, such as improving communication, building trust, developing leadership skills or fostering problem-solving abilities. Whatever your goals are for your event, the commercial kitchen environment of a culinary school has the perfect activities to achieve them.
You can choose to have your event based on a platform of competition, collaboration or both. Your group can compete in teams or head-to-head, or if you prefer, you can simply enjoy classes or demonstrations by our experienced, professional chef instructors.
And your group& will get to enjoy the delectable gourmet meal theycreate during your event.
Choose from formats like cook-offs, food truck challenges,“iron chef” matches, secret ingredient-type events and more. No one needs to have any pre-existing kitchen knowledge or skills, and everyone will have a great time while learning key competencies to enhance their capabilities in the workplace.
The mood is light and fun, and our team will handle all the details to ensure you have a truly customized experience that exceeds your expectations.
Park City Culinary Institute offers a variety of options for corporate events of all types, including employee recognition celebrations, sales meetings and entertainment for important clients.
We can facilitate corporate groups as large as 100. However, our team-building events work especially well for groups in the 30-to-50-person range. Our new teaching kitchen in Salt Lake City boasts 7,000 square feet of red-brick, stainless-steel, commercial kitchen equipment and plenty of natural light. In Park City, we host events behind the scenes at a restaurant on Main Street.
For an experience unlike anything your company has experienced before, contact Park City Culinary Institute and learn more about our culinary school team-building events.
Not everyone has the funds available for culinary school tuition, so many choose to finance their education.
Fortunately, when you attend Park City Culinary Institute in Salt Lake City, you have some choices in how you handle our affordable tuition.
Many students use a low- or zero-interest credit card to finance their tuition, which is often the most cost-effective approach. Other students borrow the funds from a family member or friend. Because culinary education and training is an investment in your future, this may be a simple and practical approach.
If the skills you’ll gain by obtaining your professional certificate in the culinary arts would help you in your current job, your employer may be willing to reimburse you for some or all your tuition. Still other employers offer tuition reimbursement programs as part of their employee benefits package. Check with your employer to see if any of these options are available to you.
For military veterans, the Veterans Administration provides education and training benefits under the GI Bill®. Park City Culinary Institute is approved for VA benefits, which means we can accept your GI Bill education benefits. Take advantage of this hard-earned benefit to prepare yourself for the next phase of your life — an exciting career as an executive chef, pastry chef, food truck owner, caterer or whatever your passion may be.
If you would prefer to make payments for your tuition, we have teamed up with Mountain America Credit Union to offer a convenient culinary school payment plan through their Signature loan program. Qualifying is quick and easy. Younger students and those still building credit will want to bring a co-signer to the bank with you. A co-signer is a friend or family member that will guarantee your payments. You can find all the information on our Financing Your Education page.
Each year, Park City Culinary Institute offers some limited tuition assistance opportunities, based on specific qualifying criteria. When you come in to tour the Institute and sit down for your complimentary career consultation, be sure to ask your culinary career counselor for more information.
At Park City Culinary Institute, you can earn your professional certification in cuisine, pastry and baking, or for the most comprehensive education, you can choose the Professional Certification in the Culinary Arts track, finishing in as little as 8 weeks (15 weeks if you attend evening sessions).
Contact us today to learn more about our program and to see when the next session starts. You can also talk with one of our experienced and helpful career counselors about the best way to finance your culinary school tuition.
Culinary school curriculum traditionally includes foundational elements of food preparation, knife skills and culinary science. Today, however, many schools are encouraging the use of local farmers and artisanal producers to source ingredients.
This philosophy typically referred to as the farm-to-table or farm-to-fork movement, emphasizes the importance of understanding what goes into the ingredients we use in our cooking and food preparation, and the difference that fresh, locally sourced products make in a finished dish.
This approach to cuisine establishes strong ties between chefs and their direct sources of ingredients. That source could be a farmer who grows vegetables, a rancher who raises cattle or a dairy farmer who provides milk, butter and cheese.
When a culinary professional knows the source of their ingredients, they develop confidence in the flavor, quality and sustainability of the product. They know the ingredients are fresh and they know the process the provider uses to derive their products.
In most cases, the provider sells directly to the chef or restaurant, rather than using a third-party distributor.
The benefits of the farm-to-table philosophy cannot be over-emphasized, which is why this approach is often included in culinary school curriculum.
One of the primary reasons culinary professionals practice this philosophy is freshness. But it also helps ensure a consistent supply of ingredients. Purchasing from local purveyors encourages small business growth and sustenance, and it keeps income within the local community.
Finally, this philosophy is important to learn for the benefit of the people who will eat your food. Locally sourced fresh ingredients produce the most flavorful dishes in that location, at that time. Processed, previously frozen or otherwise artificially preserved ingredients can’t possibly compare to the quality these ingredients will provide.
Attending culinary school is a powerful way to boost your career opportunities in a variety of industries. But when you learn how to leverage the farm-to-fork philosophy, you bring even more to the career mix.
Whether you plan to pursue a career in the restaurant industry or if you prefer the entrepreneurial opportunities in the catering or food truck industries, your food will benefit from locally sourced ingredients. Your knowledge and credibility will also expand when you can explain how and where a particular component was grown or produced.
Park City Culinary Institute introduces our students to local farmers and artisans throughout northern Utah. Depending on the season, we may take students on field trips to tour farms, dairies and/or ranches, giving them the opportunity to meet the producers, ask questions and see the processes in action. This awareness helps create more skillful, well-rounded graduates who can then put this philosophy into practice in their own careers.
Contact us today to learn more about the many benefits of choosing Park City Culinary Institute for your culinary school experience.
