Do you love food, love wine and have a dream of making this passion into a successful career?
- Napa Valley Cooking School graduates did, and look where it got them: Restaurant Gary Danko, San Francisco
- Daniel Boulud Restaurants, New York City
- Gramercy Tavern, New York City
- Primo, Tucson
- Emiril’s Nola, New Orleans
- and almost every restaurant in the world-renowned Napa Valley, including
- Hudson House at Beringer Blass Wine Estates
- Domaine Chandon
- Bouchon Bakery
- Meadowood Resort
- Wine Spectator Restaurant at the Culinary Institute of America
- Trinchero Winery
- Tra Vigne
- and many more.
Napa Valley Cooking School, a unique training program for students who are committed to a culinary career, is now accepting applications for the fall 2012 class.
Classes will start Sept. 4.
The program includes 14 months of intensive training—classes are small and students receive personal attention—followed by a five-month externship with hands-on training in restaurants. Many of the graduates find employment at their externship sites.
The program is based in the Culinary Arts Center of Napa Valley College's Upper Valley Campus in St. Helena, in the heart of the Napa Valley wine region.
According to Barbara Alexander, Executive Chef and Director of the school, demand for trained culinary professionals is high. Career opportunities are varied and students receive job and career counseling.
For more information or an application, call 707-967-2911 or see www.napavalley.edu and click on "cooking school."
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