Learning from the best at Culinary Connection Chef School
Well-known Chef Maurice Brazier learned to cook in France. He says, "apprenticeship programs were the only thing offered and I feel they're the best way to go." Culinary Connection Chef School follows this philosophy. Their students work with a Master Chef who prepares them for a rewarding career in the culinary arts. Students learn the type of hands-on skills they'll need to work as a Chef. They also make connections that will help them find employment.
Real Chefs are not hiring students from other top culinary schools. The students never leave the classroom, and have no professional training. The Cordon Bleu and Art Institute charge $70,000 for tuition. Community Colleges charge around $20,000. The Culinary Connection charges $10,500 for six months of hands-on-training. In the kitchen, students trail behind the Sous Chefs and Chefs to learn everything from basic sanitation skills to preparing lavish sauces and soups.
Culinary Connection Curriculum teaches valuable skills, like butchery. Chefs have to know how to properly cut a chicken into pieces, and break down a side of beef into steaks. You'll follow the Master Chef to the Farmer's Market and learn how to select the best herbs and vegetables. Later, students learn how to steam, roast, saute and blanch vegetables. There are also programs for students who want to learn special skills, like being a pastry chef. Students who want to work in the hotel and banquet industry study how to be a Garde Manger.
The Garde Manger is in charge of the preparation of all the cold food. They'll learn the art of making ice sculptures and decorative salad making. In total, students are provided with 300 hours of instruction. Along with the mentorship, students receive text books, online video tutorials, a six piece Wusthof knife set in a cook's case and a Chef's uniform embroidered with their name.
Advanced courses are taught in several areas including managing a school or hospital cafeteria. Other programs focus on food styling, learning to be an Instructor and Restaurant Management. Many of today's top Chefs never attended culinary school. They learned to cook by working under the best Chefs. Culinary Connection Chef School gives students the same opportunity.
Real Chefs are not hiring students from other top culinary schools. The students never leave the classroom, and have no professional training. The Cordon Bleu and Art Institute charge $70,000 for tuition. Community Colleges charge around $20,000. The Culinary Connection charges $10,500 for six months of hands-on-training. In the kitchen, students trail behind the Sous Chefs and Chefs to learn everything from basic sanitation skills to preparing lavish sauces and soups.
Culinary Connection Curriculum teaches valuable skills, like butchery. Chefs have to know how to properly cut a chicken into pieces, and break down a side of beef into steaks. You'll follow the Master Chef to the Farmer's Market and learn how to select the best herbs and vegetables. Later, students learn how to steam, roast, saute and blanch vegetables. There are also programs for students who want to learn special skills, like being a pastry chef. Students who want to work in the hotel and banquet industry study how to be a Garde Manger.
The Garde Manger is in charge of the preparation of all the cold food. They'll learn the art of making ice sculptures and decorative salad making. In total, students are provided with 300 hours of instruction. Along with the mentorship, students receive text books, online video tutorials, a six piece Wusthof knife set in a cook's case and a Chef's uniform embroidered with their name.
Advanced courses are taught in several areas including managing a school or hospital cafeteria. Other programs focus on food styling, learning to be an Instructor and Restaurant Management. Many of today's top Chefs never attended culinary school. They learned to cook by working under the best Chefs. Culinary Connection Chef School gives students the same opportunity.