Orange County is in for the first of its kind culinary education when CulinaryLab, a contemporary cooking school that combines an apprenticeship with a top chef in OC launches in October at the Anaheim Packing House in Anaheim.
CulinaryLab combines a local chef-inspired curriculum, tech-savvy training, hands-on learning, and a sustainable food philosophy.
The immersive, hands-on approach includes 28 weeks of professional chef-led training, and an apprenticeship in a restaurant kitchen alongside some of Orange County’s top chefs. Current chef partners include Mark McDonald, Chef/Owner of Old Vine Café; Carlos Salgado, Chef/Owner of Taco Maria; Jason Quinn, Chef/Owner of Playground; Peter Petro, Executive Chef of Bosscat Kitchen and Libations; and Ashley Guzman, Pastry Chef at North Left.
With a limit at nine students per class, CulinaryLab’s culinary training sessions focus on teaching proper cooking techniques and allowing students to perfect each skill for two days per week over the course of seven months.
Local chefs, farmers, artisans, authors, and food scientists will serve as special guests throughout the course to offer interactive demos, input, and teaching tools that help students learn about relevant areas of expertise.
Students will also apprentice two days per week at a local Orange County restaurant putting their training into practice alongside top chefs. Students are exposed to the real world of professional cooking, which serves to reinforce weekly lessons. Cooking techniques, vocabulary, and ingredients learned in the classroom come to life in a working kitchen.
Applications are being accepted for CulinaryLab’s inaugural class starting on October 5, 2015. Those interested can apply online at culinarylabschool.
CulinaryLab is at Cooks Chapel on the ground floor of the Packing District in Downtown Anaheim, at 440 S. Anaheim Blvd. in Anaheim. 714. 788.3576.
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