Chef-Owned School to Introduce Revolutionary Artisense(SM) Teaching Method of Culinary Instruction, Providing Students With Superior Education and Faster Advancement

The Professional Culinary Institute, one of the few chef-owned and chef-designed culinary schools in the country, will revolutionize the way in which students receive a culinary education when it opens its state-of-the-art kitchen-classroom facilities on Monday, June 20. Prominent chef-educators have focused their collective vision on creating a curriculum and learning environment that will position the Institute to quickly become the industry leader in quality training and student satisfaction.

The Institute has assembled a staff of internationally recognized chef-instructors, many having held previous management and instructional positions at the Culinary Institute of America, Johnson and Wales University, the California Culinary Academy in San Francisco, the Art Institute of California -- Los Angeles, and the Los Angeles Culinary Institute. Students will master the fundamentals of cooking and baking through the Institute's two program offerings: the Diploma of Essential Professional Culinary Skills and the Diploma of Essential Professional Baking and Pastry Skills.

"Our business philosophy and approach to teaching significantly differ from the other schools," states the Institute's president, Chef Richard Battista, CEC, CEPC, CCE. "As professional chefs and seasoned instructors, we firmly understand what skills employers seek and recognize how personal attention in the classroom helps students succeed."

The Professional Culinary Institute features the following ingredients for success:

-- World-class staff of chef-educators includes such industry luminaries as Master Pastry Chef Bo Friberg, CMPC, renowned author of the baking and pastry bible, "The Professional Pastry Chef;" Chef Mial Parker, CEC, CCE, three-time Culinary Olympics gold-medal winner; and Chef Randy Torres, current Team Captain for the Western Region Culinary Olympics Team, with whom he won Gold and Silver Medals in the 2000 Olympic competitions.

-- The Institute's Artisense(SM) method of culinary instruction ensures that every cooking technique is fully demonstrated by the chef-instructors in one of its kitchen-theaters, complete with video monitors and recording capability, before students attempt any procedure on their own.

-- Each class is limited to no more than 16 students, allowing more individual attention and consistent hands-on training for the next generation of chefs.

-- Paid "externships" in actual food-service establishments give students the real-world experience they will need prior to beginning their culinary and baking/pastry arts careers.

-- Fast-paced curriculum is designed to have students working as culinary professionals in as little as eight months, providing a superior education that also saves them time and money.

"While many schools lecture students in front of a chalkboard, the Institute's Artisense(SM) method takes inspiration from the European Apprenticeship training system of explanation, demonstration and execution, which stimulates all of the senses. This allows students to learn and retain cooking techniques faster and more effectively," comments Chef George Hadres, Director of Education "We are very proud of our unique curriculum, expert staff and technologically advanced kitchen-classrooms."

Strategically situated in Campbell, Calif., between San Francisco and Monterey, the Institute intends to meet the ever-growing demand for trained chefs in California and throughout the United States. Students have convenient access to the finest ingredients to ply their trade, from fresh produce and the choicest of meats, to cheeses and wines that rival those found anywhere in the world, as they study in the heart of Silicon Valley. In addition, attractive and affordable student housing is conveniently located within close proximity to the facility.

Construction is nearing completion on the 20,000-square-foot campus, which features four Culinary Kitchen classrooms, two Baking and Pastry Kitchen classrooms and two theater-style Demonstration Kitchens, furnished with the latest equipment and appliances. The Professional Culinary Institute is located at 700 West Hamilton Ave., #300, in Campbell, Calif. Enrollment for June and September programs is currently underway.

To learn more, please telephone 1-800-PCI-LEARN (1-800-724-5327) or 408-370-9190. Visit the Institute's comprehensive Web site at www.pcichef.com for detailed program information.

Source: Professional Culinary Institute

CONTACT: Frances Byrne of Byrne Associates, +1-650-579-4777, or
byrne@email.com, for Professional Culinary Institute

Web site: http://www.pcichef.com/