The Extraordinary Staff of the Professional Culinary Institute of California The two most important elements of a world-class education are small class size and great instructors, and at the Professional Culinary institute of California you'll get both. You'll have chef-instructors who have literally "written the book" on their field, from baking and pastry and Regional American Cuisines, to food and wine pairing. Our Baking and Pastry Program is headed by Master Pastry Chef, Bo Friberg, CMPC, author of "The professional Pastry Chef". At other Baking and Pastry schools you get his book, at the Professional Culinary Institute of California, you get the author himself! Our Culinary Arts program is headed by Western Region Culinary Olympics Team captain, Randy Torres. Our sommelier program is headed by Master Sommelier David Glancy, MS, CWE, one of only 148 people worldwide to have earned the elite title of Master Sommelier. Further, our hospitality program is under the auspicious guidance of International restaurantor and educatior George Hadres, CEC. All of our instructors are experts in their respective fields, so not only do they know exactly what you need, their grand mission is to make absolutely sure that you get it.
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