Voila! There’s a New Culinary Kid in Town – New School offers some culinary competition for California School of Culinary Arts
By Terry Miller
Published: Tuesday, August 17th, 2010
Voila! There’s a New Culinary Kid in Town -
New School offers culinary competition for California School of Culinary Arts
Ecole de Cuisine Pasadena (ECP) launches its full culinary program in October
There’s a new culinary kid in town.
The Chefs Center of California has partnered with local chef instructors to form a new culinary academy in Pasadena – Ecole de Cuisine Pasadena (ECP).
ECP’s mission is to deliver high quality culinary training with a foundation in French technique through individual attention, small class sizes, and longer class tracks.
Classes will be offered in the evening during the week to accommodate working professionals. In addition, each class track may be taken individually without committing to ECP’s entire culinary program, allowing students to focus on their areas of interest while managing tuition costs.
“Prospective culinary professionals, whether in restaurants, at newspapers, or in the corporate world, shouldn’t have to cripple themselves financially to achieve their academic goals,” said Jeff Tafoya, head of Research and Development at ECP. “ECP’s only focus will be its students. We’ll judge our success by our students’ success.”
Classes will be held at the Chefs Center of California in Pasadena, ECP’s partner in providing new culinary professionals with the resources they need to succeed. In addition to a complete education in the culinary arts, students also may take classes in business management, food writing, publicity, and marketing. ECP will also provide career counseling and individualized job placement assistance.
Classes will be offered in tracks with tuition rates charged according to the material covered. All new students will be required to take ECP’s Professional Skills track to prepare them for other tracks in the professional culinary and pastry series. Certificates will be awarded upon completion of each track. The full culinary program may be completed in approximately 10 months. Tracks of specific interest include a complete butchery and meat fabrication series, a Garde Manger track, and international intensives that provide an in-depth exploration of specific cuisines from all over the world.
ECP’s charter students will begin their studies in October 2010. Class sizes are limited to 18 students. Applicants should contact ECP’s program manager, Susan Park, to reserve their space.
Ecole de Cuisine Pasadena, in partnership with the Chefs Center of California, is committed to providing its students with a high quality culinary education. For class descriptions, tuition and enrollment information, and an academic calendar, visit ecolecuisine.com.
45 N San Gabriel Blvd. Pasadena
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