San Diego Culinary Institute Review
Do you want to turn your passion for cooking into a career? Then consider the San Diego Culinary Institute, a top-tier culinary arts school that offers a unique approach at an affordable price. SDCI was founded in 2000 as the brainchild of Harold and Lili Meyberg, who had a vision of how to build a better culinary institute. With an unwavering focus on mastery of technique instead of learning recipes, the school uses extensive kitchen time and small class sizes. Based on European traditions, SDCI programs are really apprenticeships rather than classes. Although still relatively new, SDCI already has many notable alumni, including Rich Sweeney, the 2011 runner-up for best chef in San Diego; Todd Camburn, Executive Chef of Barrio Star; and Jennie Parke, owner of Pop Culture Desserts.
The institute offers two programs, leading to either executive chef or pastry chef positions. With either program, say goodbye to boring lectures! You’ll spend most of your time in the kitchen mastering techniques under the watchful eye of highly experienced Chef Instructors. Sure, you’ll make mistakes, but those mistakes provide valuable (and sometimes delicious) learning experiences. During lectures, you’ll learn valuable skills such as sanitation and how to run a business. Once you’ve learned the basics, you’ll spend 220 hours in an “externship” at one of many fine dining places.
Because of the SDCI commitment to excellence, getting in is no piece of cake! First, you have to be a high school graduate or have a GED. Next, fill out an application and get two letters of recommendation from people who know you well, such as employers and teachers, and can describe your commitment to a career in culinary arts. You’ll also need to take a short test on math and English, but relax – if you meet that first requirement, you shouldn’t have any trouble passing. The last piece of paper you’ll need is a Statement of Purpose where you discuss your passion for culinary arts and describe what you’ve already done and where you want to go. After you submit your paperwork, you’ll be interviewed by the Senior Executive Chef and Program Director. During the interview, you’ll have one last opportunity to describe your passion for cooking and convince SDCI to accept you.
The best part about SDCI is the price. Each program is under $24,000, about one-third the price of most top-tier culinary programs, and that price includes everything – tuition, fees, books, supplies and so on. Yes, Harold and Lili Meyberg’s vision is working!
Website:
http://www.sdci-inc.com/
Address:
8024 La Mesa Blvd
La Mesa, CA
91941
Phone:
619-644-2100
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