The Sun Valley Culinary Institute is accepting applications for its first professional cooking program that will begin in September.
The idea behind the venture, shaped by Sun Valley Economic Development Executive Director Harry Griffith, is to develop the local hospitality workforce and diversify the tourism economy.
This spring, it will host occassional cooking classes for the community, and over the summer guest chefs from as far as Paris will teach workshops.
But the Institute's hallmark program is the year-long training course for 10-12 students.
“It’s eight months of hands-on, working the lines in local restaurants, and four months of intense culinary education in our kitchens,” said Karl Uri, the Director of Marketing.
During two, four-month, paid externships, students will cook at the Sun Valley Company and in other nearby kitchens.
Uri said the curriculum is unique because of the focus on creating entire meals, which will prepare students to work in restaurants.
“It’s very much setting someone up to go straight into a career in the culinary arts," Uri said.
The program costs $12,500 for the year, though some financial assistance will be available, and students will be paid for their work in local kitchens. For now, it's not accredited, though the institute says it’s in communication with the College of Southern Idaho about a potential partnership.
Find reporter Rachel Cohen on Twitter @racheld_cohen
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