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Salt Lake Tribune
Slow Food Utah selected Chef Instructor Adam Kreisel for this year’s prestigious Snail Award. The Snail Awards, launched in 2012, are a way the organization recognizes those who are ardent supporters and promoters of local, sustainably produced food. They are given to individuals and organizations whose philosophies and practices embody the values of the Slow Food movement — good, clean, fair food for all.

The awards are lifetime achievement awards intended to acknowledge long-standing commitment to the principals of Slow Food and to dedication to food education and food-related causes. This year, the recipients were Chef Adam Kreisel, Pete Rasmussen of Sandhill Farms (as Farmer/Producer), and John and Casey Francis of Amour Spreads (as Community Leader/Local Business).

For local press coverage, visit here.

KSL 5 Julie

Chef Julie Paine shares a recipe for a Chocolate Pecan Tart you can make at home, and treat your friends and family to this Thanksgiving. KSL 5 TV November 18, 2015 at noon.

Watch the clip here.

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FOR IMMEDIATE RELEASE

November 17, 2015

PARK CITY CULINARY INSTITUTE ANNOUNCES A NEW, EXCLUSIVE VENUE FOR PRIVATE PARTIES AND DINNERS DURING SUNDANCE, FEATURING CUISINE BY UTAH’S MOST RENOWNED CHEFS

PARK CITY, UTAH – For films, brands and corporate groups seeking a more exclusive and private Sundance venue in Park City, Utah, Park City Culinary Institute is pleased to offer a new secluded, rustic and refined space in Deer Valley’s Silver Lake Area. Located at the ski-in, ski-out Deer Valley Club, Park City Culinary Institute hosts many high-end corporate events throughout the year, including during the Sundance Film Festival, which takes place January 21-31, 2016.

Park City Culinary Institute’s chefs each have more than 20 years of experience and are some of the most celebrated in Utah with their own nationally renowned restaurants. In addition to being featured on national TV, they have contributed to cookbooks, consulted worldwide for companies such as Ritz Carlton, and have collaborated with the James Beard Foundation. An Executive Chef is selected and dedicated to each private event based on the type of desired cuisine. He or she works with event coordinators to develop a perfect and unique menu to suite every taste and budget. Cuisine options are endless, including Park City’s innovative Western Mountain Cuisine, High Alpine, and Ranch and River inspired menus. The Institute’s master mixologists and sommeliers are on hand to design a cocktail menu and wine list that complements the style of cuisine and type of event.

“We have developed a reputation for creating flawless, personalized cocktail parties and dinners for discerning clients interested in memorable, local cuisine that elevates the standard party fare,” says Laurie Moldawer, Director of the Park City Culinary Institute. “In addition to enjoying the exclusive Deer Valley Club, and mingling with world-class chefs, guests can enjoy the greater privacy and five-star convenience that other venues can’t provide.”

The Deer Valley Club can accommodate up to 240 guests (indoors and heated patio tent, combined). Only one party is hosted per night, so those planning events have exclusive use of the facility. Guests may enjoy their dinner, luncheon or cocktail party without being rushed to breakdown or depart the beautiful space. The venue may also be used for daytime functions, such as gifting suites, hospitality lounges and brunches. Valet parking is available, and the Deer Valley Club is located on Park City Transit’s free bus route.

For more information about Park City Culinary Institute’s festival party offerings, please visit www.parkcityculinaryinstitute.com or call 435.659.5075.

ABOUT PARK CITY CULINARY INSTITUTE
Park City Culinary Institute collaborates with the region’s top chefs to offer a distinctive culinary program that rivals some of the best culinary schools in the country. In addition to the school’s two-month, immersive hands-on program, the Institute hosts private events and demonstrations for corporate groups. Park City Culinary Institute is “On to something fantastic!” according to Food Writer Wilbert Jones, and the innovative approach to culinary education is “Definitely overdue” according to restaurant owner Jesse Shetler. Students are trained to succeed in small classes with personalized attention, where they master essential techniques and gain experience with diverse ingredients. For more information, visit CulinarySchoolUtah.com.

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Click here to see the published press release.

PARK CITY, UTAH – Having successfully graduated many students from its unique two-month culinary school, Park City Culinary Institute is now introducing a more comprehensive, six month cooking school unlike any other. The program will be held at both Deer Valley and the Institute’s new Salt Lake City campus. Students will complete the course debt-free thanks to a work exchange program with many of the finest restaurants, hotels and caterers in the Rocky Mountains. Park City Culinary Institute has partnered with dining establishments that will offer educational internships that serve to completely cover the cost of the $6,495 tuition within about four months. In addition to completing the program debt-free, students will have gained highly valuable work experience in real food and beverage operations, allowing them to build their culinary résumés and negotiate higher starting salaries.

A group of local farmers, cheese makers, bakers and chefs are turning Salt Lake City and the surrounding areas into one of the hottest new culinary scenes, as recognized by magazines likeForbes and Wine Enthusiast. This combined with Park City’s status as a world-class destination that features more chefs per capita than Paris makes Utah an ideal location to attend culinary school. High-caliber chefs are choosing Utah as their home base because they recognize it as a place where the most innovative and creative minds meet to share ideas, engage and entertain. The culinary climate inspires up-and-coming talent to develop their crafts in a region where chefs not only work with farmers, but also influence what farmers grow.

“We are receiving a tremendous response for this unique approach to culinary education from both chefs and students,” says Park City Culinary Institute Founder Laurie Moldawer. “Students have been graduating from culinary school overloaded with debt. It’s not fair to make someone pay more for their education than they can earn when they graduate. We want our graduates to be debt-free, so we are making it possible to pay off school within four months.  The restaurants love this, because they need ambitious and trained talent, and that talent often needs money for school. It’s a win-win for both students and the hospitality industry.”

Highly accomplished and renowned chefs with 20-plus years of experience and their own food and beverage establishments teach the program. Students meet with farmers and artisans to learn more about the breadth of ingredients locally grown and crafted. The class is two months long, and the valuable internship four months long. Employers sponsor qualified applicants who apprentice with them, and will cover part or all the cost of tuition.

Several of the most notable restaurants, caterers and hotels in the Rocky Mountains have partnered with Park City Culinary Institute to provide internships to students. They include include such notable names as Deer Valley Resort, Shabu, Cuisine Unlimited, and High West Distillery and Saloon. The school is working with other great employers, such as Grand America and Little America, on similar programs that will be announced soon.

“At a time when finding culinary-trained staff has been challenging, we love this opportunity that allows private sectors to come together to create a solution. This program offers a well-organized, thorough training school that puts students on a fast track to employment,” says Maxine Turner, owner of Cuisine Unlimited.

To view the entire article, visit Food & Beverage Magazine.

CURIOUS ABOUT CULINARY?

Park City has more chefs per capita than Paris, and with over 100 restaurants catering to visitors from all over the world, there is no better place to attend culinary school. We do things a little differently around here. Keeping things fun and fresh, we give students the tools to succeed in any culinary adventure they choose. Maybe you’ve been dreaming of culinary school and want to learn how to cook better for your friends and family. Or maybe you’re already in the culinary field and want to advance your skills and increase your pay. Either way, our two-month professional course is for you.
In our two-month professional course, you’ll get:

  • To attend culinary school in a real commercial kitchen in Deer Valley.
  • Learn from experienced chefs who have trained chefs at the CIA and Ritz Carlton.
  • Get to know local farmers and artisans & so much more…

ABC Studio

Cooking School Work Exchange

Park City Culinary Institute was featured on ABC-4 News today for a new program that enables eligible students to pay for school in as few as four months. Some of the region’s top restaurants, caterers and hotels are partnering with Park City Culinary Institute to help students pay for school through a cooking school work exchange, and graduate with zero debt. To demonstrate what students learn in our program, Chef Adam Kreisel seared scallops with a yam purée and made a brandy shallot pan sauce.

Click here to watch the clip.

CURIOUS ABOUT CULINARY?

Park City has more chefs per capita than Paris, and with over 100 restaurants catering to visitors from all over the world, there is no better place to attend culinary school. We do things a little differently around here. Keeping things fun and fresh, we give students the tools to succeed in any culinary adventure they choose. Maybe you’ve been dreaming of culinary school and want to learn how to cook better for your friends and family. Or maybe you’re already in the culinary field and want to advance your skills and increase your pay. Either way, our two-month professional course is for you.
In our two-month professional course, you’ll get:

  • To attend culinary school in a real commercial kitchen in Deer Valley.
  • Learn from experienced chefs who have trained chefs at the CIA and Ritz Carlton.
  • Get to know local farmers and artisans & so much more…

Have any of you ever tasted Frody’s foods? Our culinary students were able to go visit his “lab” at Salt and Smoke and learn how to cure meats and make charcuterie. After touring the lab, they were given a tasting of some of his amazing creations!

Enjoyed them all!

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Glamping Culinary Adventures

Glamping Culinary Adventures
A new glamping (glamour camping) destination has opened at Bear Lake called Conestoga Ranch. The luxurious site is equipped with a full-service restaurant—Campfire Grill—and will host Campfire Culinary Adventures the weekend of Sept. 18-20 with a chef and sommelier from the Park City Culinary Institute. The hands-on cooking seminars are family-friendly, and will utilize the Campfire Grill’s demonstration-style kitchen, wood-burning oven and outdoor fire pits. Attendees will learn to cook wood-fired artisan pizza, trout en papillote with potatoes, skillet s’mores and more. There’s also a dinner in the Grand Tent including a wine seminar. Hey, that’s my style of camping! Phone 844-464-5267 or visit ConestogaRanch.com for reservations.

Truckin’
SuAn Chow—owner of one of Utah’s pioneering food trucks, the Chow Truck—recently turned me on to a cool new food truck scene. Local foodies Shelly and Mark Olsen have opened the Soho Food Truck Parkat 4747 S. Holladay Blvd. The Olsens had a vacant lot and wanted to give back to the food community by creating a food-truck park, so they did exactly that. According to Chow, the lot has seven stalls, with electrical power to each one, plus seating for 100 people with tables, benches, umbrellas and bistro lights. They plan to run the park throughout the year, using heaters in winter. The Soho Food Truck Park is open Monday through Saturday, from 5-10 p.m. Facebook.com/SohoFoodPark

To view the entire article about Glamping Culinary Adventures, visit The Salt Lake Tribune

Salt Lake Tribune

So you want to be a chef at a Utah Culinary School?

First, you’ll need to learn basics: how to hold a knife and chop vegetables, the difference between a béchamel and veloute sauce, the proper way to debone whole chicken and fish, and proper sanitation so health inspectors don’t shut your kitchen down.

With so much to learn, it’s time to consider Utah culinary school.

Salt Lake Tribune

Here’s what the article had to say about Park City Culinary Institute:
Fastest completion

Park City Culinary Institute • Director Laurie Moldawer modeled Utah’s newest culinary school after a European-style program that teaches students the basics in a short amount of time so they can get an entry-level cooking job quickly.

Where • 7720 Royal St., Park City; 435-659-5075 or www.culinaryschoolutah.com
Founded • 2014.
Enrollment • 12 students per session.
Tuition and fees • $6,495.
Average completion • Eight or 10 weeks.

Entry options • Daytime sessions run Monday-Thursday, 9 a.m. to 3 p.m., for eight weeks; next session starts Aug. 17. Evening classes run Monday-Wednesday, 5 to 9 p.m., for 10 weeks; next session begins Sept. 21.

Staff • Houman Gohary, chef/owner of Park City’s Good Karma restaurant, leads the staff. Gohary previously trained culinary employees and helped open several Ritz-Carlton properties including locations in Japan, China, Spain and Dubai. He is joined on the faculty by Mary Cech, an award-winning pastry chef and cookbook author who helped develop the baking curriculum for the Culinary Institute of America’s (CIA) Greystone campus; Adam Kreisel, an experienced Salt Lake City chef and owner of Chaia Cucina; and several other culinary specialists in wine, gardening, seafood and catering.

What to know • In January, the Park City Culinary Institute will expand into Salt Lake County, offering classes at the Salt Lake Culinary Center, 2233 S. 300 East. Anyone interested in attending the new Salt Lake program can attend an open house Thursday, Aug. 13, at 6 p.m. to learn more. Gohary will give a free cooking demonstration during the event.

To view the entire article, visit The Salt Lake Tribune


Savory surprises await in Salt Lake City and Park City Event Venue

With a high-powered banking background, transplanted New Yorker Laurie Moldawer is another entrepreneur enhancing the local scene. Enchanted by her discovery of Park City on a cross-country drive, she moved here in 2012 and soon found a new opportunity with Park City Culinary Institute and Park City Event Center.

“The local government was focused on bringing culinary programming and education to town to help build our economy off-season and provide a visitor resource for the non-winter months,” Moldawer says. “Earlier in my career, I had attended le Cordon Blue in Paris while on sabbatical. Passionate about food and with that as my model, I decided to create a culinary school.”

Launched in 2012, her Park City Culinary Institute has since become a premier destination for culinary events, Park City Event Venue or Deer Valley Event Venue,  classes and teambuilding. Located at the Deer Valley Club, in Silver Lake Village, the Park City Event Venue’s combination of exclusive private space, unique menus, mixology classes and interactive culinary programs directed by leading executive chefs is winning raves from groups.

To view the entire artilcle, download Meetings Focus UTAH June 2015

Interested in hosting your Park City Event with us?

Special Event CateringLet the experts at Park City Culinary Institute help with your next special event catering. Our signature Chefs provide the very best catering in Utah. Our chefs are experienced and inventive. Park City Culinary Institute Catering is a collaboration of the area’s top Chefs. We personally select the best Chef for your needs depending on your budget and choice of cuisine. We ensure that your event is a success with delicious food and elegant presentation. We work with you to learn what type of party, wedding or other event you are having and select the perfect chefs and cuisine to fit.

1979392_308934329231067_1846152128599168534_oIf your party calls for Japanese Kaiseki or an Indian-inspired gluten-free or a vegan night under the stars, we offer a broad range of Chefs and International Cuisines to entertain your family and friends, and create a memorable evening. Our venue at the Deer Valley Club comfortably seats 75+ both indoors and outdoors, or we can come to your location. We have experienced event planners that can help you design a unique culinary experience here in Park City or anywhere in Utah.

If you’re interested in learning more about our special event catering, we’d love to get in touch with you! Email us at laurie@parkcityculinaryinstitute.com to learn more about our special event catering. You can also reach us by phone at (435) 659-5075. We look forward to helping you create a memorable event with our catering right here in Utah!

Salt Lake Culinary Center and Park City Culinary Institute join forces.

FOR IMMEDIATE RELEASE: SALT LAKE CITY, UTAH – Tuesday, June 9, 2015 – Utah’s innovative professional culinary school, Park City Culinary Institute, and the premiere cooking school for the home chef, Salt Lake Culinary Center, have teamed together to offer Professional Culinary Arts programs in Salt Lake City starting in January 2016. The new partnership will pair Salt Lake Culinary Center’s exquisite Sugarhouse facility, featuring high-end appliances, tools and equipment with Park City Culinary Institute’s notable faculty of Executive Chefs and Cookbook authors.

Beginning the first day of class, Park City Culinary Institute’s students work in small groups with seasoned chefs to build knife skills and learn traditional cooking methods and techniques. Students also participate in field trips to local farms and artisanal producers furthering an understanding of regional flavors, seasonal ingredients, and local agriculture.

Park City Culinary Institute’s program offers students a well-rounded culinary education in a shorter time-frame and at a much lower cost than many other culinary programs. Tuition is just $6,495. To better suit individual schedules, the Institute gives the option of enrolling in an 8-week daytime or 10-week evening class curriculum. For students in need of financial support, paid internships are available. PCCI’s students range in age from 18 to over 60.

Both culinary schools express delight in their future collaboration. “Combining recreational and professional training will take both programs to a higher level,” says Park City Culinary Institute’s Director, Laurie Moldawer. Salt Lake Culinary Center’s Culinary Director, Diane Sheya, echoes this sentiment, “This opportunity will allow our facility, and us by association, to participate in the entire culinary spectrum; from home cooks to certified professionals.”

For more information about the Professional Culinary Arts program please contact Park City Culinary Institute at, 435-659-5075, or visit CulinarySchoolUtah.com; you can also call Salt Lake Culinary Center at 801-464-0113, or visit saltlakeculinarycenter.com.

ABOUT THE SALT LAKE CULINARY CENTER AND PARK CITY CULINARY INSTITUTE’S DIRECTORS:

Laurie Moldawer, Director of Park City Culinary Institute, abandoned the corporate world to pursue culinary arts at le Cordon Bleu in Paris and the Institute of Culinary Education in New York. She interned for Michelin-starred Chef Roland Durand in Paris, and with Food Network Judge and Cake Decorator Colette Peters. Laurie believes that anybody who loves food and entertaining should experience a culinary education and started the school with local chefs in Deer Valley.

Diane Sheya, Owner and Culinary Director of Salt Lake Culinary Center, has been a long-time resident in the Salt Lake City food community. She spent over eight years as a weekly on-air chef for a local TV station and has conducted cooking classes for nearly 20 years. In 2013, Diane and her husband, Rich, acquired the Salt Lake Viking Cooking School, renamed it Salt Lake Culinary Center, and set about improving the culinary program to better suit the local market.

ABOUT SALT LAKE CULINARY CENTER:

Salt Lake Culinary Center brings home cooks to its one-of-a-kind cooking classes from all over Utah and beyond. The Culinary Center, built its successful reputation by offering students a true hands-on, full menu preparation experience in intimate class settings taught by trained and experienced chef instructors.

Salt Lake Culinary Center hosts private events, both corporate and personal, for groups of 12 to 60 people with a culinary experience and groups of 100 for cocktail-type parties. For more information on Salt Lake Culinary Center classes or private events, visit saltlakeculinarycenter.com.

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