Culinary School can be a life-changing experience. Videos and cookbooks can only take you so far. Most recipes try to guide you through techniques that should bring out flavor, but without knowing the Science behind what you’re doing, the results may not be what you want. Most of us obsess over the flavor of everything from ice cream to chocolate. But true professionals know that crispiness, creaminess, and chewiness is just as important. Savour a mouthful and get the wrong texture and it’s game over – we will reject it outright. Videos can give you great ideas for presentation, but while you taste with your eyes, you can’t learn texture from watching videos. To bring your results to a professional level, you need to apprentice under an experienced professional. Taste the food made by an experienced Chef. Have an experienced Chef taste your food. Practice, with personalized attention.
And then as our Culinary Director, Houman Gohary says, “throw your cookbooks into the fire!”
The idea was to innovate Culinary Education in America. And that’s what we did. We gathered some of the Best Chefs in America, and curated techniques that Chefs with Real-World Experience thought people would want to know. Chef Houman Gohary led the effort, after years training other Chefs to open restaurants. Houman helped the Ritz Carlton open 16 restaurants around the world, in cities such as Shanghai, Barcelona, Osaka and Dubai. Two of those restaurants went on to earn the coveted Three-Michelin Stars. Chef Gregory Neville joined the team, after successfully running Lugano, which was recognized by Zagat in the Best Italian Restaurants of America for over ten years, and Top 20 overall in Utah. Chef Gregory has won numerous accolades, including Best Chefs America, Best of State, Wine Spectator’s Award of Excellence, and the Mobil Five Diamond Award. For pastry, Chef Rebecca Millican joined us after eleven years teaching at the Institute of Culinary Education in New York. She was the Executive Pastry Chef of the renowned La Caille Restaurant, and helped Amano Chocolates launch their chocolate line.
We value your privacy and would never share your contact information.
You have a lot of choices, so what makes the Best Culinary School? A school that listens to their students. What do students want? Ask Laurie Moldawer, who attended culinary school in Paris at le Cordon Bleu. She came back home to realize many schools here aren’t listening to their students. They are funded by government money. And the programs are completely different. She visited one school, where the instructor had just graduated from the same program she was now teaching. How can you teach a class without any experience? The instructor laughed, and said, I know! …but they hired me. Laurie visited another school, this one in New York City, and the instructor was teaching how to make French toast, shoved into a mold. Is that what you charge all that money to learn? Wow, Laurie thought… American schools are not listening to their students.
And what if you don’t want to attend culinary school for two years, where can you go?
We built an independent school, that has been thriving in Deer Valley. Students have been coming from all over the country, and even overseas, to attend our program. We’ve had students from California, Nevada, Wyoming, Texas, Indiana, Pennsylvania, New Jersey, Massachusetts, Michigan, and more, and as far away as Australia, Italy, Turkey, Venezuela, Mexico, and other countries atttend our program here in Utah. Wow! Once we realized how many people locally wanted to be a part of this experience, and how many were driving to Deer Valley from Logan, and Ogden, Draper, West Jordan, and Springville, we knew we had to open up in Salt Lake City. So that’s what we did.
Call us, at (435) 659-5075 to learn why Salt Lake Magazine calls Park City Culinary Institute, “A School that Makes Sense.”
The new Salt Lake City Campus is located at 1484 South State Street, surrounded by ethnic eateries, start-up bakeries, a new distillery, and well-loved establishments. Our neighbors include Tosh’s Ramen, Mahider Ethiopian, Piper Down, Ho-Ho Gourmet, Sage Japanese Market, the new Roha Brewing Project, Fillings and Emulsions, and a chocolatier that hand tempers their own chocolate – those are all within one block of our Salt Lake City school. Wow!
Upcoming Level I programs in Salt Lake City:
Each program is 8 weeks, and includes a graduation night for your friends and family to taste what you’ve learned how to make in the program.
Classes meet Monday through Thursday, from 9am to 3pm.
Students make a light lunch together as part of the class.
Choose your dates:
Application fee 55
Wusthof Classic Ikon Kniveset with Carrying Roll 350 (value $700)
Uniform including Chef Jackets, aprons, Chef pants and beanie 195
Light meal each day of class 250
Total Tuition and Fees just 8,900
Park City Culinary Institute does not guarantee jobs, or wage and salary levels.
Instructors at Park City Culinary Culinary Institute each have on average 30 years experience, or more. They have owned award-winning restaurants, and worked at the Executive Chef level for world-famous hotels and restaurant groups. They travel around the world to train and build their skills. They have taught for major culinary schools in the United States. And they have trained other Chefs, mentored other Chefs, and have seen their mentors turn into major Chef-Owners of Restaurants themselves.
(Chef Owner Good Karma Restaurant & Instant Karma)
Award-winning, innovative Chef Gohary has an exceptional record of service and international experience at such noted establishments as the Ritz Carlton Company, Claremont Resort and Spa, and Schoenbrunn Park Hotel. He brings more than 30 years of expertise in all aspects of culinary arts and hospitality for Five Star/Five Diamond Hotels, Michelin-starred restaurants and world-class resorts. Chef Gohary has supervised large staffs of over 100 people and multi-million dollar food and beverage budgets. Houman competed against Bobby Flay on The Food Network, was a guest with Rachael Ray, and made numerous other television appearances including on NBC’s Today Show and on The Discovery Channel.
(Former Chef Owner Lugano Restaurant)
Chef Gregory brings decades of experience, that originally began when he attended school in Europe, studying World History and Italian Cuisine. After graduating from UCLA, he received his MBA from Thunderbird, and was recruited for multiple Chef positions in the San Francisco and Los Angeles areas including with groups such as Spectrum Foods, Prego, Tutto Mare and MacArthur Park. He was Executive Chef and Partner at Il Fornaio and Hotel Donatello in San Francisco, where he received the AAA Five Diamond Award. He later came to Utah as the Executive Chef for Gastronomy Restaurant Group. In 2000, Chef Gregory opened the beloved Lugano Restaurant in Salt Lake City – serving delicious Northern Italian fare. During his 13 successful years with Lugano, Greg received numerous accolades and awards for his local, sustainable and seasonal menu. Lugano was continuously ranked as one of the top restaurants in Utah by Zagat, and was awarded one of the top Italian restaurants in the country by both Zagat and Groupo Ristorante Italiani (GRI). Greg has been awarded Best Chef, Best Italian Restaurant, Best of State and Wine Spectator Award of Excellence. He was invited to cook at the James Beard House for the March 2007 “Italian Lovers Dinner” and the 2007 “America’s Thanksgiving Dinner”. In 2013, he was nominated by his peers to the ‘Best Chefs America’ annual publication.
(Former Executive Pastry Chef, La Caille Restaurant)
Rebecca has over 25 years of both real-world and teaching experience. After graduating from The Institute of Culinary Education (ICE) in New York City she went on to work in the pastry departments of several high-end restaurants in the New York metro area. Rebecca later returned to ICE as a Pastry Chef Instructor, a position she held for 11 years. Like many of our Chefs, she has been featured on the Food Network. Since returning to her home state of Utah she created a retail line for Amano Artisan Chocolate, and also worked with catering company Culinary Crafts. Rebecca joined us from award-winning restaurant La Caille, where she was the Executive Pastry Chef.