Our commonsense approach matches you with an experienced chef or restaurant professional (for Restaurateur apprentices) inside a restaurant or professional kitchens, located just miles from where you live or work.
Because you’re externing within a professional culinary environment close to home, you have the opportunity to forge great connections with the very same people who are actively working in food in your area. If you were to relocate and study at a conventional/traditional school, the connections you’d make would mostly be with other students.
Teachers from some of the conventional/traditional schools are working full-time, as a teacher, without continuing their culinary profession. This limits the potential networking of potential job opportunities for graduates. When you’re training from within the industry, you’re interacting with the pros on a day-to-day basis. They can see your passion, your work ethic and your talent.
If you’re up to speed with what’s going on in food, you’re no newbie to localism. In recent years, chefs across the nation have started looking at the historic dishes and foods native to their areas. From Portland to Miami to New York, there’s a full-fledged renaissance in embracing the foods of yesteryear and bringing them into the brilliant present. New Southern cuisine is bringing back classic dishes with a new twist and reviving grains such as legumes. Digging in and exploring regional cuisines and food histories are the newest preoccupations in our collective culinary consciousness.
You will access the student portal for Online Instructor-Led Virtual Classroom and/or the On-Demand/Learning Management Platform while executing various culinary practical assignments. During the Externship phase you can get direct training on the foundations of the culinary arts as an extern to a professional chef and see how tradition and practice come together in one of the most dynamic, thriving industries on the planet.
Are you ready to get no-nonsense, real-world training in the culinary arts in the hustle and bustle environment of a real kitchen? If you think you can handle the heat, we want to hear from you!
After years working as a key member of an internal producing team for Scripps Network where he worked on content for HGTV and Travel Channel, Cody Woodside found himself merged out of a job when Scripps was acquired by The Discovery Channel. Rather than seek something else in production, Cody saw the forced hiatus as an opportunity to delve into the culinary arts in the CASA Schools Gourmet Chef program.
You will be mentored by an expert chef and gain real-world experience in an actual kitchen. Professional chefs have never been in such high demand and our job placement is unmatched in the industry.