High-heat oil-free roasting techniques to achieve crispy, caramelized vegetables using broths, vinegars, tahini binders, and a steam-then-roast method....
Posted onTrustindex verifies that the original source of the review is Google. I will never forget them. Because they didn’t return my $1500 down payment right before Covid started. Wow.Posted onTrustindex verifies that the original source of the review is Google. I had an amazing time at the Park City Culinary Institute’s "Pizza and Pinot" class! The instructors were kind, talented, and funny, making the experience not only educational but also incredibly fun. The hands-on pizza-making was delicious and enjoyable, and the relaxed atmosphere made it perfect for learning new skills while having a great time. I highly recommend this class to anyone looking for a fun and flavorful night out. Can’t wait to come back and try another class!Posted onTrustindex verifies that the original source of the review is Google. Took the Thai cooking class with my husband. Teacher was great, food was explained well and it was easy to make with the instructions given. Can't wait to try it at home.Posted onTrustindex verifies that the original source of the review is Google. Out of all the culinary schools I researched when I was looking to improve my skills in the kitchen, I am so grateful that I picked the Park city Culinary Institute. Their program is very hands on and personal. I learned so much while attending their program. It is perfect for whether you want to pursue a career in the food industry, or just become a better chef at home for your friends and family! The teachers are amazing to learn from and work with so I highly recommend their program!Posted onTrustindex verifies that the original source of the review is Google. Park City Culinary Institute and Chef David are fabulous!!!!!!Posted onTrustindex verifies that the original source of the review is Google. I had the time of my life! I never dreamed I'd be able to attend culinary school while living in Utah until I heard about PCCI. At the time they were only located in Park City, Utah which was too far for me to drive on a daily basis. I followed them on social media and the minute they opened a new location in Salt Lake City, I signed up. I took the eight week course that ended in the pastry curriculum. I loved the way Chef Rebecca Millican taught her classes. It appealed to me the most because of the organization of how the classes were laid out and the hands on experience of making doughs, custards, pastry and confections. Although the pastry portion was my favorite, the skills I learned in the rest of the course are what I use the most in my business. I graduated a little over a year ago and immediately started my own catering company. I also have the opportunity to teach and assist at many events. I LOVE MY NEW CAREER! I set my own schedule and work when I want to. When our time was up I didn't want to leave. Our class became fast friends and we had a blast. I have attended chef dinners, recreational and advanced skills classes at PCCI since then and I return whenever I can. I recommend PCCI to anyone who wants to learn more about the culinary world and build some life long skills in cooking. The 8 week program is flexible and affordable for the education you receive from the best chefs around!Posted onTrustindex verifies that the original source of the review is Google. 🤦♂️Posted onTrustindex verifies that the original source of the review is Google. I attended PCCI earlier this year. In my opinion, the Culinary Course is grossly overpriced. THERE ARE NOT ENOUGH BURNERS FOR EACH STUDENT TO HAVE THEIR OWN SPACE. Previously we could use induction burners, but halfway through my class they said we were no longer allowed to use them and had to share the gas range. Other students would adjust my burners, move my pots and pans, or remove my food altogether. The fight for space alone is not worth the money. 85% of the recipes in the course book contained errors (not just typos, but ingredients being omitted or quantities being listed incorrectly.) On several occasions there were not enough ingredients for all students. The quality of the ingredients was poor (limp celery, old onions, rotten scallions.) The instructors did not seem confident or properly qualified. I attended the PM class and my instructors did not teach us how to plate any of our food. They did not double check the oven temperature, resulting in food burning or being undercooked.Posted onTrustindex verifies that the original source of the review is Google. We booked Park City Culinary Institute for a team building activity during our 43 person staff retreat. HIGHLY recommend. Lorenzo and team are so passionate about food and teaching you about it.
Posted onTrustindex verifies that the original source of the review is Google. I will never forget them. Because they didn’t return my $1500 down payment right before Covid started. Wow.Posted onTrustindex verifies that the original source of the review is Google. I had an amazing time at the Park City Culinary Institute’s "Pizza and Pinot" class! The instructors were kind, talented, and funny, making the experience not only educational but also incredibly fun. The hands-on pizza-making was delicious and enjoyable, and the relaxed atmosphere made it perfect for learning new skills while having a great time. I highly recommend this class to anyone looking for a fun and flavorful night out. Can’t wait to come back and try another class!Posted onTrustindex verifies that the original source of the review is Google. Took the Thai cooking class with my husband. Teacher was great, food was explained well and it was easy to make with the instructions given. Can't wait to try it at home.Posted onTrustindex verifies that the original source of the review is Google. Out of all the culinary schools I researched when I was looking to improve my skills in the kitchen, I am so grateful that I picked the Park city Culinary Institute. Their program is very hands on and personal. I learned so much while attending their program. It is perfect for whether you want to pursue a career in the food industry, or just become a better chef at home for your friends and family! The teachers are amazing to learn from and work with so I highly recommend their program!Posted onTrustindex verifies that the original source of the review is Google. Park City Culinary Institute and Chef David are fabulous!!!!!!Posted onTrustindex verifies that the original source of the review is Google. I had the time of my life! I never dreamed I'd be able to attend culinary school while living in Utah until I heard about PCCI. At the time they were only located in Park City, Utah which was too far for me to drive on a daily basis. I followed them on social media and the minute they opened a new location in Salt Lake City, I signed up. I took the eight week course that ended in the pastry curriculum. I loved the way Chef Rebecca Millican taught her classes. It appealed to me the most because of the organization of how the classes were laid out and the hands on experience of making doughs, custards, pastry and confections. Although the pastry portion was my favorite, the skills I learned in the rest of the course are what I use the most in my business. I graduated a little over a year ago and immediately started my own catering company. I also have the opportunity to teach and assist at many events. I LOVE MY NEW CAREER! I set my own schedule and work when I want to. When our time was up I didn't want to leave. Our class became fast friends and we had a blast. I have attended chef dinners, recreational and advanced skills classes at PCCI since then and I return whenever I can. I recommend PCCI to anyone who wants to learn more about the culinary world and build some life long skills in cooking. The 8 week program is flexible and affordable for the education you receive from the best chefs around!Posted onTrustindex verifies that the original source of the review is Google. 🤦♂️Posted onTrustindex verifies that the original source of the review is Google. I attended PCCI earlier this year. In my opinion, the Culinary Course is grossly overpriced. THERE ARE NOT ENOUGH BURNERS FOR EACH STUDENT TO HAVE THEIR OWN SPACE. Previously we could use induction burners, but halfway through my class they said we were no longer allowed to use them and had to share the gas range. Other students would adjust my burners, move my pots and pans, or remove my food altogether. The fight for space alone is not worth the money. 85% of the recipes in the course book contained errors (not just typos, but ingredients being omitted or quantities being listed incorrectly.) On several occasions there were not enough ingredients for all students. The quality of the ingredients was poor (limp celery, old onions, rotten scallions.) The instructors did not seem confident or properly qualified. I attended the PM class and my instructors did not teach us how to plate any of our food. They did not double check the oven temperature, resulting in food burning or being undercooked.Posted onTrustindex verifies that the original source of the review is Google. We booked Park City Culinary Institute for a team building activity during our 43 person staff retreat. HIGHLY recommend. Lorenzo and team are so passionate about food and teaching you about it.
