I'm an Admissions Advisor currently working at Park City Culinary Institute and have been for several months. I love this school! I love the environment, students, staff, Director, and the fast pace of getting things done. Admissions is a tough field and things can get frustrating. But this is the FIRST school I've ever worked at (and I've worked at several) that is willing to make changes to make things better.If you love food, love helping people find their passion in food, or just love helping others move to a future they want, this is a wonderful place to work.I know my team has my back and we all get along so well. Even working remotely, we know each other like family.I know that if
I just completed my cuisine certificate w Chef Robert and Chef Zack. I had the best time and looked forward to coming to class every week. Not only did I learn new techniques and vastly improved my cooking skills, but I laughed A LOT while doing it. I highly recommend Park City Culinary Institute for anyone wanting to expand their culinary abilities. Chef Robert and Chef Zack, a dynamic duo, are very skilled chefs and teachers who made my experience the tops.
I recently completed the Pastry and Baking program. Chef Gabriel is absolutely brilliant! His depth of knowledge is incredible and his ability to teach and mentor is unsurpassed. He brings experience from around the world. Each session was packed with new skills to learn as well as the steps and procedures behind them. Chef explained the science and precision of baking, and each module built upon the last one. He was incredibly supportive and encouraged our creativity. Everyone at Park City Culinary is easy to work with. They respond quickly with information needed, and are always available when you have questions. Having Chef Gabriel teach you is an honor. He is a rare talent that we are lucky to have here in Utah. Amazing experience.
I am currently enrolled in the Pro-start classes at Park City Culinary Institute and graduating next week from the cuisine semester. I have been wanting to do culinary classes for a long time, as cooking/baking has been a passion of mine. I cannot speak highly enough of the staff and chefs at PCC. Everyone is friendly and helpful. Class sizes are small, you get to know and work well with the other students. Chefs Robert and Zach have made the cuisine classes fun, with many crazy and interesting stories from their careers, as well as really helping you learn the skills you need to succeed. I have learned so many new techniques and things I didn’t think about such as product cost/waste in running a restaurant. I also can’t forget to mention that the food we make each class is absolutely delicious!
I recently went through the hiring process at Park City Culinary Institute and I was SO impressed! The process was professional and fun, and I could tell that they truly care about the success of every individual. If you are looking for a great culture where you will constantly be learning and become a better version of yourself I would recommend this institute!
I have been taking cooking classes with you guys for years now, and am so glad you’re offering them again now. Your Chefs are so entertaining and fun. I really learn a lot each time. Thank you for opening your school and taking such good care of your students!
I took a cooking class here and has such a great experience! The staff was great, the recipes were amazing, and I learned techniques that will last us a lifetime. Highly recommend!
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I recently finished the month long culinary program at PCCI. I am overall satisfied with the experience with a few caveats. I took the course to expand my knowledge of the basics as I continue my journey in to the industry.The positive highlights of the course are plenty. Chef Robert, for example was a fantastic and engaging instructor with a lot of experience in several sectors of the restaurant industry. He was funny, kind, and made things approachable that could easily have been intimidating.The structure of the schedule is great. You are presented with a series of recipes to finish within the allotted class time. Chef demonstrates said recipes to show any difficult or new techniques. My favorite part of this method was the effect it had on my confidence of building an entire plate rather than a single dish. Everything we prepared was beautiful, and if paid attention to tasted amazing as well. It showed me that it could multitask and create restaurant quality food on my own.The other large highlight is the emphasis on running the course as though students were employees in a restaurant kitchen. The equipment is all immaculate, everyone is given jobs to create a clean and safe enforcement, and there is a bounty of dry and refrigerated ingredients to work with.Like I said, the positives are huge. There are just a few negatives.The first is the price. I was very happy with the course but it’s obviously pretty spendy. The recipes are all great but some very basic and reliant on heavy amounts of butter kind of creating an easy out for the end product to taste good. I would do the course again and pay the money, but like I said it is a steep price to justify personally.And then second and my final rub is the correspondence. I spent a while after applying and paying trying to get ahold of someone to answer questions I had. It was hard to get a voice on the line. And once I completed the course I began receiving recruitment calls to come do the course because they forgot about my completion of it already which was kind of a turn off.Over all it was great. If you have the time and money there’s nothing like this available and you should do it 100%. It’s very true to a restaurant kitchen experience, you make beautiful food, and you learn invaluable techniques to use on the line or in your home.
I am a former student of PCCI and I have to attest to the quality of classes. I was a student of Pastry and Baking and joined because I have an interest in the industry. The classes fit my schedule but what I really found impressive was that the classes were so diverse. For whatever reason you are wanting classes, you are welcome. Whether you want to enter the industry or if you’re a stay-at-home wanting to create experiences with your children, you have a place. Each lesson was packed with information and hands on opportunities to create. Chef Gabriel was supportive and brought such passion to teaching and learning. Chef had so much culinary experience from all over the world that he passed to us in the course. I also liked that the program doesn’t take years to complete. This program gets to core of the industry: the product, which is exactly what I wanted.