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PCCI Featured in City Weekly

May 27, 2014

Ski Town Cooking School

Laurie Moldawer, who trained in the culinary arts at Le Cordon Blue in Paris, has launched a culinary school in Park City. The Park City Culinary Institute (ParkCityCulinaryInstitute.com) will offer an eight-week, 160-credit-hour professional certificate program requiring no previous experience. “Most culinary schools take longer and are more expensive,” Moldawer says. “We’re offering a high-quality experience at a lower cost, with a shorter time commitment, in a world-class resort destination.” According to Moldawer, the program’s graduates “will always be known for their skill levels—other schools have gotten too big, or too caught up with federal funding, to keep high standards.” The two-month course will run $4,995, and the culinary faculty includes well-known Utah chefs Houman Gohary, Jerry Garcia, Yu Yamamoto and Scott Boberek.

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PCCI Featured in SLC Foodie

As many head to the hills for fine dining experiences, now Park City also offers training for those seeking to further their cooking skills. The Park City Culinary Institute is located in Deer Valley, one of the country’s most acclaimed Ski Resorts, known for it’s culinary offerings.

The certificate program includes 8 weeks (160 hours) of non-traditional training, from bread baking to ice sculpture or butchering. Though its classes are more on the non-traditional side, the skills learned are the most useful and pertinent to a fine dining scene.  From someone seeking a gourmet restaurant kitchen job to someone looking to step up their at-home hosting, all will benefit from this program. Learn the science behind cooking so you don’t have to rely on recipes and leave confident with your personal chef skills.

Laurie Moldawer, the Institute’s Paris le Cordon Bleu-trained Founder & Director, explains why the program is unique: “Most culinary schools take longer and are more expensive. We’re offering a high quality experience at a lower cost, with a shorter time commitment, in a world-class resort destination.”  Graduates will leave with internships and opportunities ay places like High West Distillery, Deer Valley Resort, and Talisker on Main.

The first professional certificate program starts in September. Apply at www.parkcityculinaryinstitute.com or call (435) 659-5075 for more information. Also, you can attend single classes for an affordable fee.

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PCCI Featured in Salt Lake Magazine – Park City Life

The Park City Culinary Institute is taking applications for their ground-breaking professional certificate program that begins September 22, 2014 and ends November 14, 2014. Laurie Moldawer, the Institute’s Paris le Cordon Bleu-trained Founder & Director, explains why the program is unique: “Most culinary schools take longer and are more expensive. We’re offering a high quality experience at a lower cost, with a shorter time commitment, in a world-class resort destination.”

This eight-week program will cover the fundamentals of cooking at a professional level, including knife skills, filleting and butchering, classic techniques and sauces, and high-altitude baking. Students will even get opportunities to harvest their own fruit[s] and veggies from Park City’s Copper Moose Farm.

Chef instructors of the program include the award-winning Chef Houman Gohary, who has been featured on NBC’s Today Show with Katie Couric and on the Discovery Channel for his many accomplishments.  A former instructor at San Francisco’s California Culinary Academy, Chef Gohary has 35 years of experience in Michelin-starred restaurants and world-class resorts.

Moldawer is excited about the potential of this location for a culinary school, “Park City is surrounded by mountains, farms, and ranches but it’s less than a 40-minute drive from an international airport. People travel here from all over the world for ski vacations and the Sundance Film Festival. We want to help deliver the quality of dining they deserve – and it’s one of the best places in the world to take a professional culinary course.”

Tuition for the eight-week, 160 credit-hour course is $4,995 (plus tools and uniform) and no prior experience is necessary.  It begins September 22, 2014 and ends November 14, 2014. The final project of the program is a fundraising dinner prepared and served by the students for the community to raise money for an organization supporting local food producers.

The course is designed to give students an advantage over their competition when looking for positions in gourmet kitchens around the world. High West Distillery & Saloon, Talisker on Main, Deer Valley Resort, Promontory, and Sundance Resort have already expressed interest in recruiting students. Deer Valley has indicated that students could earn 11 to 17% higher wages for successfully completing this program.  Students will be given individualized career counseling to help open doors for other opportunities.

Candidates can apply at www.parkcityculinaryinstitute.com or call (435) 659-5075 for more information.

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PURE Table Video

PUREFOURHUNDRED put together a great video summary of our PURE Table event July 5th, 2014. Check it out at the link below:

 

See more of PUREFOURHUNDRED at:
www.purefourhundred.com

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Mary Cech, Park City Culinary’s Executive Pastry Chef

Mary Cech, PC Culinary’s Executive Pastry Chef, led an International Baking Seminar in India this week in collaboration with the US Embassy and US Dept of Agriculture.

Mary Cech, PC Culinary’s Executive Pastry Chef
Mary Cech, PC Culinary’s Executive Pastry Chef

 

 

 

 

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SLC Foodie visits Park City Culinary Institute

Becky Rosenthal has been by to visit Park City Culinary Institute several times since we opened. Here is her amazing review from a recent visit, during a class with Chef Adam Kreisel from Chaia Cucina.

 

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Mountain Express – The Love of Food

Check out the Winter Issue of Mountain Express Magazine to learn more about Park City Culinary Institute. What’s fun about this story is it was written by Annette Velarde, and the photography was done by Annette’s husband Ricardo Velarde.

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Salt Lake Tribune – 7 Sundance Event Venue Delicious Appetizers

 

 

Seven #SundanceChef Inspired Amazingly Delicious Appetizers, Park City Culinary Institute is catering for Sundance Event Venues.

Learn how to make these at home, from The Salt Lake Tribune.

Or would you rather have Park City Culinary Institute take care of the details?

Sundance Film Festival Catering and Sundance Event Venue

Imagine hosting afternoon luncheons and après ski events that are ski-in-ski-out courtesy of the Success Chairlift that feeds into the Silver Creek Village. Whether looking for Sundance Film Festival Catering or a Sundance Event Venue, event planners turn to Park City Culinary Institute.

Imagine shuttling Hollywood’s most buzzed about talent in and out of your private venue against the backdrop of your corporate logos in-front of step-and-repeat banners as a potpourri of paparazzi snap photos of them all around the world.

 

Imagine the ability to host world-class events with marquis musicians on the deck of the Deer Valley Club with all aspects of catering under one roof.

Imagine tucked away private dining rooms available to serve sumptuous 5 – course meals as executives mingle with world-renowned artists in a quaint and comfortable setting.

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Imagine some of the best chef’s from Utah’s world-class resorts preparing delicious and sumptuous servings for your most valued Clients and executives.

Our chefs will create a custom menu for a multiple course meal. Come taste some of the best food in a unique dining environment and bring your guests the best experience in Sundance Film Festival Catering and Sundance Event Venue.

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All of it can be yours through the Park City Culinary Institute, however space is limited so don’t let this opportunity wait until the last minute, when your peace of mind can be secured if you book now.

Please call us at (435) 659-5075 to learn more about our Sundance Event Venue and Sundance Film Festival Catering Services.

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How To Steam Fish with Great Flavor by Park City Culinary Institute

 

How To Steam Fish with Great Flavor by Park City Culinary Institute.

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Two Utah Culinary Education Schools Unite

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.