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Chefs have differing opinions when it comes to culinary school education. Some believe that learning classic French cuisine with its recipes and techniques is fundamental to working in a kitchen. Others are firmly on the side of a real-life approach involving restaurant experience only. CulinaryLab connects the dots between formal education and on-the-job training, offering a practical hybrid of learning by doing in a small group setting.
Earlier this year, CulinaryLab launched an additional campus at Santa Ana’s 4th Street Market food hall. Its highly visible locale combined with expanded capacity means additional opportunities for home cooks, aspiring chefs and entrepreneurs exploring a career in foodservice. I’ve been following the journey of CulinaryLab since its inception and was excited to learn about its latest development.
In lieu of touring the Tustin and Santa Ana teaching spaces, I was given the chance to check out both locations through the perspective of a student as well as a visitor. At the Tustin campus, I witnessed the professional pastry group show off their final projects; over in Santa Ana, I rolled up my sleeves for a six-hour grilling tutorial.
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