Students at the Culinary Arts Center, which welcomed its first class last month and is located at Francis Tuttle Technology Center, have access to the best equipment the culinary industry has to offer.
Balanced with the amount of money spent on this amazing school (between $20 million and $25 million) is the reality that nearly everything will last for years to come. The Culinary Arts Center boasts pans with lifetime warranties, ranges that will run without a hitch for more than two decades, and food collection systems that recycle water and facilitate easy composting.
The center is both a technological and an aesthetic marvel, as well as a remarkably functional school that will train high school students and adults for careers in food service. Program director and chef Marc Dunham said every conceivable detail has been considered, and every decision has been made with student success and fiscal responsibility in mind.
“The number of options students will have with this new school will allow us to tailor their education to make them competitive in the market,” Dunham said.
The facility features two skills labs (really massive kitchens), a meat and fish lab, a chocolate lab, a gardemanger (a preparation area for cold dishes) and a bakery lab.
Dunham said the school eventually will add more labs, including one for butchery lab and one for a baking/pastry program.
The public soon will have access to Dunham’s students via District 21, an on-site, full-service restaurant, cafe and bakery. The school currently is looking for a chef to oversee the eatery.
Located at 12777 N. Rockwell, the restaurant will serve
as an internship for the students’ final phase of education. Seating
120, it will be open from 5 to 8:30 p.m. Tuesdays through Fridays, and
include a practice bar where students will mix nonalcoholic drinks. The
projected opening is late spring.
school also features a stateof-the-art demonstration kitchen, which
Dunham said eventually will be as equipped as a modern television
studio. It will be used for public cooking demonstrations, and to allow
companies to lease the space to demonstrate new equipment.
Dunham expects the program to have critics because it’s not a degree-granting program.
working on American Culinary Federation accreditation, and we’re
negotiating articulation programs with reputable schools like the
Culinary Institute of America,” he said. “Because we’re not locked into a
degree program, though, we have the versatility to do what we need to
do to keep up with the industry.”