Dear Prospective Student,
During my many years in the hospitality industry as a Business Executive, Executive Chef, Executive Pastry Chef, author, and educator in establishments such as the Ritz-Carlton Hotels, Fairmont Hotels, the California Culinary Academy, Johnson and Wales University, and the Art Institute, I was never completely satisfied with the way the culinary industry educated students. Certain things weren't stressed enough and other things were unnecessary, delaying the students' entry into the culinary profession. Many institutions were designed and run by business people, not chefs. Curriculum and facilities weren't changing with the times, and most importantly, many instructors were not demonstrating the techniques before asking the students to perform them.
Educating young chefs has been my life's work, and I wanted to create the perfect environment for making great chefs. Others shared my vision, and so together we created the Professional Culinary Institute, the country's premier chef owned school. We designed and constructed a brand new state-of-the-art facility to reflect the culinary industry of today and tomorrow. We've assembled a world-class staff of industry heavy hitters, including Master Chef Bo Friberg, and three-time Culinary Olympics gold medal winner, Mial Parker. We've streamlined our curriculum to better serve the needs of the modern culinary professional, and created a new way of teaching where absolutely every technique is demonstrated by our chef-instructors. We call this the Artisense method for culinary instruction, and it's revolutionizing the way the culinary arts are taught. Our program concludes with a paid externship in an actual food service establishment, giving students the hands-on experience they need to hit the ground running. Because of these innovations, our students can enter the workforce in as little as eight months, saving them time and money.
As a result of our program's success, our very first graduating class' student hot food team astounded the culinary establishment by winning the American Culinary Federation National Championship. Moreover, our graduates enjoy some of the best job placements of any culinary school in the country. But the culinary world is only one side of the hospitality industry and only the first step for PCI. Along with Master Sommelier, David Glancy MS, CWE, we have created the world's first Certified Sommelier Program to be approved by the Court of Master Sommeliers. In addition, we have created the world's most advanced hospitality management degree program, which combines the European philosophy of impeccable service and hands-on training with the most up-to-the-minute technologies in education - and we've incorporated our award winning culinary and wine education programs into our hospitality program, so that you'll have the most well rounded education possible.
I am extremely proud of the Professional Culinary Institute. I believe we have created the perfect combination to provide the skill, leadership, and expertise necessary to guide you towards the job of your dreams.
So if you're serious about a career in the culinary and baking and pastry arts, wine and spirits, or hospitality management, we invite you to share in our vision and apply today.
Remember, every great journey begins with the first step.
Sincerely,

Richard Battista CEC, CEPC, CCE
President