Park City Culinary Institute
#89 in USA
#4 in Salt Lake City
School
- 1484 South State Street, Salt Lake City, UT 84115
Company Description
I wanted to build an independent Culinary School. Free to teach what we want. Focused on serving students, instead of dependent on government funding. A school committed to quality, with award-winning Chefs. An alternative to trade schools. A culinary school short enough that anybody could attend. A program relevant enough to attract business owners. A culinary school where all ages could attend, with any level of experience.
Review & Rating
I recently attended one of the recreational classes that Park City Culinary Institute held at its new Salt Lake location on State Street. The price was incredible ($30 a person) for me and 3 of my friends (2 couples.) The quality of food we ate was mind-blowing, I didn't even know that pasta could taste that good. The quality of the food alone was worth the cost let alone how entertaining it was and all that I learned. We did the pasta-making class and we were all impressed with the instructor's knowledge of pasta and all that goes a long with making fresh, incredible ravioli and fettucine. I have pasta rollers at my house and I was able to take what I learned in the class and replicate it at home, though I use the term "replicate" loosely as the pasta I ate in the class was far superior, but I plan to keep on practicing until I can get it down. Will definitely be coming back for more classes in the near future!
I heard about Park City Culinary Institute through a friend who graduated around a year ago who is now the best cook I know. I came to a demonstration which helped me learn how to cook the best eggs of my life, and I also learned how to make a proper curry! Not only did I eat some amazing food, but I was able to meet the teachers who are phenomenal and kind. I would recommend their programs to anyone looking into the culinary arts, and will be returning for their seasonal community classes to up my home cooking skills!
I have enjoyed all the activities I've participated in at PCCI. I've taken single-day cooking classes (yay! macarons!) from their most excellent pastry chef, Rebecca, and have attended several dinner events there. Whether you want a full slate of classes preparing you for a commerical kitchen, or you want to sharpen your skills, or you just want to eat a delicious meal in pop-up-restaurant style, PCCI has something for you.
I had the time of my life! I never dreamed I'd be able to attend culinary school while living in Utah until I heard about PCCI. At the time they were only located in Park City, Utah which was too far for me to drive on a daily basis. I followed them on social media and the minute they opened a new location in Salt Lake City, I signed up. I took the eight week course that ended in the pastry curriculum. I loved the way Chef Rebecca Millican taught her classes. It appealed to me the most because of the organization of how the classes were laid out and the hands on experience of making doughs, custards, pastry and confections. Although the pastry portion was my favorite, the skills I learned in the rest of the course are what I use the most in my business. I graduated a little over a year ago and immediately started my own catering company. I also have the opportunity to teach and assist at many events. I LOVE MY NEW CAREER! I set my own schedule and work when I want to. When our time was up I didn't want to leave. Our class became fast friends and we had a blast. I have attended chef dinners, recreational and advanced skills classes at PCCI since then and I return whenever I can. I recommend PCCI to anyone who wants to learn more about the culinary world and build some life long skills in cooking. The 8 week program is flexible and affordable for the education you receive from the best chefs around!
As a recent Graduate, I found the my time at PCCI one of the truly great endeavors I've undertaken. I began with the intention of transforming my life as a business professional in the retail managment and exploring what I was possible in something I love... food. I found my time there educational, and loved the courses. The instructors, Chef Keri/Chef Jordon passionate and caring about the culinary arts. I was able to advance my skills and gain the knowledge I needed to now; make a shift into a new career. The facility is stunning, cooking in the PCCI kitchen day after day was a pure joy. I would gladly recommend a PCCI education to anyone who is wanting to pursue a passion of the culinary arts. like with anything you get out what you put in and I walked away with a deeper love and passion for food .... and 1 month later an amazing opportunity with a new company. I'm living my dream. Thank you to PCCI.
Long story, short: If you are here because you are interested in learning how to cook REAL food, I highly recommend Park City Culinary Institute. I went from a less than amateur reheater of prepared meals, to a bonafide cook, capable of making nearly anything from scratch. It was a fun and rewarding experience. My journey started with a fascination with cities. What made good cities, a place where people wanted to be? In college I learned that it’s not GDP, a thriving job market, or shopping malls. It’s a variety of experiences that allow us to transcend the monotonous ‘daily grind’. While a healthy economy, job market, and variety of things to spend money on do have a significant impact on meeting our needs, it’s not what ultimately makes us happy. If you’re reading this, you’ve likely watched Anthony Bourdain and day-dreamed about living a life of travel and food; of experiencing locations that are very different from our own landscape of parking lots, walmarts, strip malls, and fast food. Food and place make a huge difference in the quality of our experience of everyday life. The need to feed ourselves is a primary reason for our ancestors to start forming large cities nearly 10,000 years ago. Other smaller scale communities formed much earlier than that; and at least 500,000, to as far back as 1.8 million years ago, our ancestors started using fire for cooking. Many in the scientific community believe that cooked food unlocked nutrients that enabled our rapid brain development and growth. Cooking made us who we are. Think about it… for maybe as much as 1.8 million years, we have depended on fire, cooked food, and communities for survival. This need is etched into our DNA. So is it a surprise that our relatively very recent desire for economic prosperity and collection of material things, over everything else, may be at the root of many of our social woes? With the rise of fast industrialized food that is more chemical than nature, we are losing the very essence of what makes us human. The results of this 'change of course' in humanity is right before our eyes. Unseen levels of obesity, heart disease, cancers, and depression are all correlated to the industrialization of food… Many researchers are starting to find positive links of causation; for the first time in American history, our children are projected to have shorter lifespans than the previous generation. Why do I go into this detail? Because this is where my experience at Park City Culinary Institute started turning things around for me and opened my eyes. I remember making ‘from scratch’ meals that started with cans and boxes that were littered with unpronounceable chemical ingredients. This is no longer the case. I learned how to make many full and complete meals starting with nothing more than vegetables, meat on the bone, and herbs and spices. I learned the foundational skills in classic French cuisine. While I am not a French cuisine connoisseur, these basic skills, codified by French chefs, are the same skills at the foundation of many different cuisines. I now watch my favorite cooking shows and can see what seems to be a very complex meal, one that I would have seen as impossible before class, to now as a series of simple skills and methods that I know and have done before. This confidence has allowed me to cook complete natural meals for my family. My kids get involved and everyone loves to get in on the action. When we sit down, the meals are meaningful and every bite reflects the quality family time we just enjoyed. I have also been losing weight and have more energy. Finally, the time spent cooking is not a chore anymore. It is a part of the day that I look forward to that helps me unwind and decompress. Cooking is now, not just a skill that I have, it is a part of who I am. In reality, it is a part of who everyone is… we have just ignored and neglected that part of our being. I cannot recommend Park City Culinary Institute high enough.
I decided to attend Park City Culinary Institute because of a Food and Beverage Director opportunity offered to me. I was going to work for a full -service boutique hotel near Manhattan, NY. From the moment I called to discuss tuition I was amazed by the service and attention. They were very professional and even the owner called to welcome me! I first met Chef Houman and Chef Rebecca. The two of them were extremely professional and first taught knife skills and professionalism in the kitchen. Almost immediately we began to cook and although I had experience in F&B the two of them taught me much more than i could have expected. Chef Greg taught us a lot of his secrets from his past restaurant and was one of the funniest people I remember. These people were also mentors and worked with me when I had questions after I graduated. Laurie the owner was professional and made the environment fun. I enjoyed the facilities as well as the field trips. There was a big sense of community when we learned about local farms, etc. This program was well worth it. The amount of knowledge I gained in the time I was there was surprising. It really prepared me for my career in F&B and with Hilton and Hyatt F&B operations. I would recommend this school to anyone!
How to read a recipe....the culinary chefs (Keri) are awesome. Lots of very interesting techniques and learning. Pastry (very micromanaged recipe reading). You can do this portion at home for free. Go to SLCC for a fraction of the cost.
I attended the full Professional Culinary Certificate course in the spring of 2018. The staff was extremely knowledgeable in the culinary world, and helped everyone further their goals, whether it was for personal or professional pursuits. Very hands-on, learning new techniques every day. Instructors switch days, which provides a different perspective from their skill set and background, enhancing the experience to maximize your experience. The office staff work diligently on helping to propel your career, by providing contacts within the culinary world. Being able to start my career with this valuable education in just 8 weeks, instead of 18-24 months at a community college, has greatly benefited myself and my family, by being able to quickly find high level work, at a great wage, instead of an entry level position and pay.
I took the 8 week culinary course and have returned for advanced classes. I enjoyed learning from chefs who are acclaimed for their work in the industry. At the end of 8 weeks I felt prepared to work at any restaurant or catering company. I enjoyed that we covered both the science and the artistry of food. I enjoyed being able to work on catering jobs while in school to gain experience. Since graduating, I have catered several charity events and my family is eating much healthier. I highly recommend Park City Culinary Institute to anyone wanting to improve their skills in the kitchen.
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