Here's a list for you. It includes the names of many of the world's very finest chefs and some of their restaurants.
Thomas Keller (Bouchon - Yountville, Beverly Hills)
Grant Achatz (Alinea - Chicago)
Gordon Ramsey (Claridges - London)
Antonio Cannavacciuolo (Villa Crespi - Italy)
Each of these chefs holds at least three Michelin stars, placing them among that elite handful of the undisputed best in the world. And SDCI students recently began employment with them. You may not know all of their names -- they aren't all on television every week -- but f you plan a career in the culinary business you should.
Here're a few more names:
Nobu Matsuhisa (Beverly Hills, New York, San Diego)
Peter Armellino (Saratoga)
Gregory Short (San Francisco)
These chefs also all hold at least one Michelin star, ranking their restaurants among the top fraction of a fraction of a percent in the world. And again, all have recently employed SDCI students.
Consider this: we're a small school. We graduated less than 150 students over the time period in which our students started work with these chefs. About 10% of our students found work with this list of undisputed culinary titans. Another 10% found work with one of the top ranked kitchens as reviewed by the AAA guide or the Forbes guide. Virtually all the rest among the 85% to 90% of our graduates working in the industry found work at a well-regarded restaurant, hotel, or catering company -- that is, among those students that didn't start their own business. Can any other school say the same? Can any other school come close?
But we're not done with the lists, yet. Here's yet another (I can do lists like these aaaaall day long):
Addison
El Bizcocho
Mille Fleur
Mr. A's
George's
Pamplemousse Grille
Seersucker
These are all among the top restaurants in San Diego. Not all of our students can move to London or Chicago to pursue their careers and San Diego is this nation's rising star in the culinary world, with a large and growing list of incredible places to eat. And our students work in virtually every one of the city's highest rated fine dining kitchens.
Next up:
Chris - Partner, Executive Chef, Dolce Pane e Vino
Richard - Founder, Owner, Executive Chef, R Gang Eatery
Adam - Executive Pastry Chef, Capella Resort (Singapore)
Todd - Executive Chef, Partner, Barrio Star
Paige and Art - Owners, Executive Chefs, Baja Bros
This list covers SDCI graduates that recently opened new restaurants - either their own or, in the case of Adam, for a corporate owner - all within the last year.
Want to know more? How about the list of thriving Catering Companies owned by SDCI graduates? Perhaps you'd like to know about the graduates that make a comfortable living as Personal Chefs? Oh, and how about the graduates working in world-famous resorts? La Costa, the Grand Del Mar, Ritz-Carlton - Laguna Niguel, Hotel del Coronado, Loews Coronado, L'Auberge Del Mar, Estancia La Jolla Hotel & Spa, The US Grant, Harrah's Rincon, (and there are lots lots more...but this has been a lot of typing for me)...
Call us for more information. We'll tell you how our Career Planning system differs from every other culinary school and how our students have achieved this incredible record of success.
619/644-2100
Or CLICK HERE.
We cannot promise that you will meet with the same success. Without exception, the students referred to here worked very hard, both in school and after graduation. We provided the opportunity; they were smart enough to seize it. We're looking for more students just like them, with the ambition and the drive to succeed in this rewarding field.
We can promise to provide you with the same -- or higher -- quality education that we gave to the students described above. And should you choose to attend SDCI, you will do so secure in the knowledge that they will have paved the way for those that follow -- and they will have set a standard of excellence for you to match.