CulinaryLab Contemporary Cooking School in a newly built facility in Tustin offers an immersive, hands-on education for all levels of cooks including aspiring chefs, serious home cooks and industry professionals. Class sizes are deliberately kept small.
“What’s the best way to learn about working in a professional kitchen? To work in one, of course. Students who choose our apprenticeship program will have the opportunity to work approximately 1,500 hours as a paid apprentice at one of our partner restaurants, gaining hours of practice and real world experience that is normally reserved for those who have already graduated culinary school. By reinforcing what they’re learning while simultaneously working in a real professional kitchen, our students are faster, more skilled and better prepared to excel in the foodservice industry.”
“Instead of spending countless hours reading culinary textbooks as homework or sitting through uninspired lectures, our students watch comprehensive video demonstrations and navigate online curriculum.”
“At CulinaryLab we measure our success by how our students perform in the real world.
If they fail, so do we. When they succeed, we do too. We put it all on the line for them.”
Chef Director Ryan Wagner, C.E.C. is the founder of the program. We’ll meet him.