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Two Utah Culinary Education Schools Unite

Salt Lake Culinary Center and Park City Culinary Institute join forces.

FOR IMMEDIATE RELEASE: SALT LAKE CITY, UTAH – Tuesday, June 9, 2015 – Utah’s innovative professional culinary school, Park City Culinary Institute, and the premiere cooking school for the home chef, Salt Lake Culinary Center, have teamed together to offer Professional Culinary Arts programs in Salt Lake City starting in January 2016. The new partnership will pair Salt Lake Culinary Center’s exquisite Sugarhouse facility, featuring high-end appliances, tools and equipment with Park City Culinary Institute’s notable faculty of Executive Chefs and Cookbook authors.

Beginning the first day of class, Park City Culinary Institute’s students work in small groups with seasoned chefs to build knife skills and learn traditional cooking methods and techniques. Students also participate in field trips to local farms and artisanal producers furthering an understanding of regional flavors, seasonal ingredients, and local agriculture.

Park City Culinary Institute’s program offers students a well-rounded culinary education in a shorter time-frame and at a much lower cost than many other culinary programs. Tuition is just $6,495. To better suit individual schedules, the Institute gives the option of enrolling in an 8-week daytime or 10-week evening class curriculum. For students in need of financial support, paid internships are available. PCCI’s students range in age from 18 to over 60.

Both culinary schools express delight in their future collaboration. “Combining recreational and professional training will take both programs to a higher level,” says Park City Culinary Institute’s Director, Laurie Moldawer. Salt Lake Culinary Center’s Culinary Director, Diane Sheya, echoes this sentiment, “This opportunity will allow our facility, and us by association, to participate in the entire culinary spectrum; from home cooks to certified professionals.”

For more information about the Professional Culinary Arts program please contact Park City Culinary Institute at, 435-659-5075, or visit; you can also call Salt Lake Culinary Center at 801-464-0113, or visit


Laurie Moldawer, Director of Park City Culinary Institute, abandoned the corporate world to pursue culinary arts at le Cordon Bleu in Paris and the Institute of Culinary Education in New York. She interned for Michelin-starred Chef Roland Durand in Paris, and with Food Network Judge and Cake Decorator Colette Peters. Laurie believes that anybody who loves food and entertaining should experience a culinary education and started the school with local chefs in Deer Valley.

Diane Sheya, Owner and Culinary Director of Salt Lake Culinary Center, has been a long-time resident in the Salt Lake City food community. She spent over eight years as a weekly on-air chef for a local TV station and has conducted cooking classes for nearly 20 years. In 2013, Diane and her husband, Rich, acquired the Salt Lake Viking Cooking School, renamed it Salt Lake Culinary Center, and set about improving the culinary program to better suit the local market.


Salt Lake Culinary Center brings home cooks to its one-of-a-kind cooking classes from all over Utah and beyond. The Culinary Center, built its successful reputation by offering students a true hands-on, full menu preparation experience in intimate class settings taught by trained and experienced chef instructors.

Salt Lake Culinary Center hosts private events, both corporate and personal, for groups of 12 to 60 people with a culinary experience and groups of 100 for cocktail-type parties. For more information on Salt Lake Culinary Center classes or private events, visit

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