What culinary school did you go to?

MC Brian Sode: I attended Triton College, in Chicago, Illinois. I graduated as an apprentice cook in the 3-year ACF apprenticeship program. Our class was the first graduating class in Chicago, in 1980. During my final year of school I accepted my first Executive chef position in New York. What I liked most about the program I was enrolled in was it was flexible enough for me to continue to work full time as a sous chef while still taking classes at Triton. I like to think that the management coursework I took at Triton along with my practical work experience enhanced my chances at getting hired so quickly as an Executive chef. Having that strong educational foundation has definitely given me many opportunities over the years to advance my career.

MC Dale Miller: I went to the Culinary Institute of America, graduating in September 1979. The CIA gave me a disciplined world class culinary education and a strong foundation on which to build my career. I will always be grateful for the instructors so willing to share their knowledge. I feel that the CIA helped me to attain the Certified Master Chef designation and made me the Chef I am today.

MC Brad Barnes: The Culinary Institute of America ’87. It was the best education in culinary I could have had. If I were to join a school as a student today, I would do it all over again! It was the solid foundation for all the many parts of culinary arts and cuisine study. The glue that has held my puzzle together all these years. 

MC Victor Gielisse: I went to culinary school in Den Haag, The Netherlands. An apprenticeship model working with a master in an industry sanctioned and approved hotel, restaurant or resort while attending school. It was a great model that helped shape me in the early days of building a career. The combination of establishing a working routine while also attending classes was for me the perfect start in our industry.

MC Helmut Holzer: Tyrolean Vocational School for Tourism Absam. It was a very high level of learning on all sides of the hospitality industry from front desk to Dishwasher we covered all! Very high discipline and top industry teachers. It was very difficult up to 17 subject matters. Would not have had the success without this foundation of teachers and facility!

MC Andrew Sayes: I attended the culinary program at Oakland Community College, in Farmington Hills, Michigan.  I fit in well with the culture and developed a great rapport with all the chef instructors.  I liked the fact that they prepared me for the world of hospitality and didn’t sugar coat the reality of working in the industry.  I was introduced to culinary competitions while at school.  That had a huge impact on how I approach cuisine and discipline it takes to continually push yourself. 

MC David Kellaway: I attended no culinary school and no formal culinary apprenticeship. Yet ended up as a chef instructor and department chairman at CIA Hyde Park, and managing director at CIA San Antonio.

MC James Corwell: I actually have never attended a formal culinary school. You certainly could describe me as someone who benefited greatly from mentorship.  From great mentorship and hard work I was able to achieve (among other things) the various certifications through the ACF including the CMC exam.