James Beard Award Winner and "One of the best pastry chefs in the country"
- Michael Bauer.
“From the teachers to the advisors, the students get access to the best of the best!”
Our rigorous curriculum is exclusively hands-on. Mastery comes only through repitition, and you don’t get that sitting in lecture halls and demonstration kitchens. Each week builds upon the last, reinforcing and transforming knowledge into instinct.
With 50% more restaurants per capita than New York, The Bay Area attracts some of the nations top food talent. Your education takes full advantage with visits to farms, local purveyors, and top kitchens all while learning directly from artisan producers, food entrepeneurs, and guest chefs.
If you’re interested in a restaurant or alternative food career, our program is carefully crafted to ensure you have the training, knowledge, and industry connections needed to successfully transform what you love into a life-long, successfull career.