Is the San Diego Culinary Institute the best culinary school in America?

I sure think so, yes. But I'm more than a little biased -- this is my school, after all -- and what I think just isn't important. It shouldn't be. This is one you must decide for yourself. You must be able to say, This is the best culinary school for me, for my situation, for my needs, and to best help me achieve my career goals.

So, here's my pitch to you. Read it and decide for yourself whether SDCI can help you launch your career in the culinary field.

David Badagliacca
President, San Diego Culinary Institute

SDCI Students Land Better Jobs

One of the most important measurements of the success of a culinary school is its success in placing its graduates. Not only does the San Diego Culinary Institute hold one of the highest placement rates of any culinary school in the country, the quality of those placements is beyond equal. In short, a diploma from SDCI has proven to be a very good way to get an aspiring chef an interview in many of the nation's best restuarants.

SDCI regularly places between 80% and 90% of her graduates in high quality culinary jobs (come in and ask us for the latest statistics).While we're proud of that statistic, the measurement that matters most to us is the high quality part. At SDCI, we build careers and good careers start with the right job after graduation.

Contact us for more information on those high quality placements. Click here, call us (619/644-2100), or read on...

We have lost count of the number of new chefs and culinary businesses launched by the San Diego Culinary Institute. Our graduates have gone on to create

CATERING COMPANIES
PERSONAL CHEF BUSINESSES
CULINARY PRODUCTS COMPANIES, and
RESTAURANTS

They have won awards, rave reviews, have even been invited to the White House, and -- the biggest compliment of them all -- have built thriving businesses.

RESTAURANT OPENINGS BY SDCI GRADUATES IN 2010

In 2010, SDCI graduates were at the center of several of San Diego's biggest new restaurant openings of the year:

As a partner and Chef, Todd Camburn opened Barrio Star with SDCI Advisory Board member and reknown restauranteur, Isabel Cruz.
Former Top Chef contestant, Rich Sweeney opened his first restaurant, R Gang Eatery, in San Diego's Hillcrest neighborhood to great acclaim. Rich serves as both owner and Executive Chef.
Chris O'Donnell, graduate of both SDCI's Baking and Pastry and Cuisine programs, serves as Executive Chef of Dolce Pane e Vino in Rancho Santa Fe.

PLACEMENTS AND EXTERNSHIPS

SDCI students and graduates went to work, in positions as both externs and full-time employees, at a number of the world's finest restaurants:

Alinea: many consider Chef Grant Achatz among the finest chefs in the world. He has been named Best Chef in the United States by the James Beard foundation and Alinea has earned three stars from the Michelin guide (one of only nine restaurants to do so in the US). Alinea accepted two SDCI externs after an extensive, two-day tryout in competition with students from other top culinary schools.
Bouchon Bakery: Chef Thomas Keller has also been cited as one of the world's finest chefs, with world-class restaurants in New York, Las Vegas, Yountville, and Beverly Hills, he has earned more Michelin than any other American chef. His bakeries produce some of the finest breads and pastries available anywhere. Bouchon employs one graduate of our baking and pastry program in Yountville and has accepted an extern at its Beverly Hills location.
Plumed Horse: even a single Michelin star is a distinction coveted by any fine-dining restauranteur. The Plumed Horse is one of only 39 restaurants to earn that distinction in the San Francisco area. They accepted an SDCI extern in 2010.

Other star chefs employing SDCI students and graduates:

Masa's in San Francisco. Yes, this restaurant also holds a Michelin star, ranking it among the very finest places to eat in all of Northern California.
Nobu in San Diego: Chef Nobu Matsuhisa has almost single-handedly defined Japanese cuisine for the American diner. Certainly, no other Chef has had a greater impact on how and what we eat in Sushi restaurants in the US.

Alas, the folks behind the Michelin guide have not seen fit to publish a guide covering Southern California. Nonetheless, we here in San Diego enjoy some incredible dining establishments, many of whom employ our graduates:

Addison: the only San Diego restaurant to earn a coveted 5 stars from the Mobil (now known as the Forbes) Travel Guide, one of only 17 nation-wide to earn that distinction.
El Bizcocho
Mille Fleur
George's
Mister A's
Pamplemousse Grille
all of which are routinely names as among San Diego's very finest restaurants by the local press and by independent ratings guides such as Zagat, the Mobil Guide, and the AAA Restaurant Guide.

INTERNATIONAL PLACEMENTS

In 2010, SDCI sent students to work extended externships at Gordon Ramsey's Claridge's restaurant in London. This is the internationally acclaimed restaurant at which Chef Ramsey's built his reputation for culinary excellence. This Michelin guide three-star restaurant accepted two students for externship in 2010 -- and they are only the latest of several SDCI students to be so honored.
Another SDCI student served his externship last summer at the two-star resort, Villa Crespi, in the Italian lakes region, serving with acclaimed chef, Antonio Cannavacciuolo.
One of our recent Baking and Pastry graduates now works as Executive Pastry Chef for the Capella resort in Singapore. After climbing the ladder in the Ritz Carlton chain and positions in Marina Del Rey, New York, and Ireland, this graduate joined Capella to assist with new property openings in Washington, DC, Italy, and now Singapore.

The group of students referenced above represent a small sampling of the successes earned by SDCI students and graduates over a short period of time. These students put in the hours of hard work required to earn the honor of working with the world's best chefs. SDCI was able to secure opportunities like this with our own reputation for excellence. Where you work and how far you go in your culinary career -- as with all things -- will depend upon you and how hard you work.

SDCI Students Win More Awards

Since 2004, the San Diego Culinary Institute has sponsored a Culinary Competition Team.

You can learn more about these students and the successes of our many many other SDCI students over the years. Call to speak with any of our Admissions Advisors and perhaps one day we will post a story about your success on our web site:

619/644-2100

or click here to register for a brochure and additional information.