The Professional Culinary Institute on June 20 opened its state-of-the-art, multi-million dollar campus in the heart of Silicon Valley. One of the few chef-owned and chef-designed culinary schools in the country, the Professional Culinary Institute features a curriculum based on the "revolutionary" Artisense Method of instruction.With more than 30 years of experience working as a business executive, chef, author and educator, the Institute's president, Chef Richard Battista, CEC, CEPC, CCE, has assembled a staff of world-renowned chef-instructors, many of whom have held previous management and instructional positions at the Culinary Institute of America, Johnson and Wales University, California Culinary Academy, Art Institute of California - Los Angeles, and the Los Angeles Culinary Institute.Frustrated with the shortcomings of existing culinary schools, these prominent chefs have joined together to create a curriculum and learning environment that they hope will advance the quality of culinary education in America. While many schools try to teach the art of cooking in front of a chalkboard, the Institute's instructors will demonstrate every cooking technique before students attempt them. Each class is limited to no more than 16 students per instructor to maximize individual attention. The Artisense Method transforms the educational experience by offering intense hands-on training, full demonstrations, and accelerated coursework at a reasonable tuition, as students learn from the pros."Our business philosophy and approach to teaching significantly differ from the other schools. As professional chefs and seasoned instructors, we firmly understand what skills employers seek and recognize how personal attention in the classroom helps students succeed," says Battista.Industry luminaries on staff include:
- Master Pastry Chef Bo Friberg, CMPC, author of the baking and pastry Bible, "The Professional Pastry Chef," who chairs the Baking and Pastry Department;
- Chef Mial Parker, CEC, CCE, three-time Culinary Olympics gold-medal winner, the Culinary Arts Department chair;
- Chef Randy Torres, current captain of the Western Region Culinary Olympics Team, with whom he won Gold and Silver Medals in the 2000 Olympic competitions, serving as a Culinary Instructor and Student Team Manager.