San Diego Culinary Institute

Important Message from the School President:

July 8, 2019

It is my sad duty to announce that the San Diego Culinary Institute has stopped enrolling new students and will be closing our doors permanently in March 2020.

This will be an orderly closure. Every student now enrolled at SDCI will receive the same quality education as we have always given and will have the opportunity to graduate with the same diploma as every student of the SDCI Commis Program that came before.

This August we mark the completion of 19 years in the field of culinary education. We have enjoyed an incredible 19 years as measured by the success of our graduates. We are proud to have graduated many outstanding chefs that are now emerging as leaders in their field.

• Our graduates have worked with many of the best chefs in the world.
• Many have become important chefs in their own right and their talents have been acknowledged by major print magazines and on the major food networks.
• They are owners of notable restaurants, catering companies, and other culinary businesses throughout the U.S. and abroad.
• They have authored major books in the field.
• They have won countless awards and accolades in their field.

The business of education has changed remarkably in the last 19 years. These changes have affected virtually every school across the country — in all disciplines — but especially those of us in the culinary arts. We decided that rather than try to reinvent SDCI to meet the challenges of a new marketplace, the best thing we can do for our students and alumni is to retire, teach out our students, and close our doors in an organized fashion.

We encourage you to visit us on our website, as well as our pages for San Diego Culinary Institute and San Diego Culinary Institute Alumni for news on what is to come for us. Along the way, Chef Lewis and Chef Waefler will always be available to any SDCI graduate to support you in your careers. For general enquiries, you are always welcome to email us at [email protected] or speak with Jaycee at (619) 644-2100.

This has become a tough time to be a culinary school, but it has never been a better time to become a Chef. There have never been more career opportunities or more chances to express yourself creatively. We look forward to seeing all that you will achieve as you each make your contribution to the future of the culinary arts.

Yours truly,
David Badagliacca
President
San Diego Culinary Institute

ATTENTION SDCI ALUMNI:

There’s an important announcement for all SDCI alumni. Visit the SDCI Alumni page or contact Jaycee in the main office for more information.

Time is running out, so get in touch today.

(This opportunity is for ALUMNI only. To get a password, you’ll need the month and year your class GRADUATED or the month and year your class STARTED).

Couldn’t have asked for a more beautiful and delicious end to the week 😍😋 Canapés! 👏

A double cause for celebration as recent SDCI graduate Pietro Gallo debuts highly anticipated Il Dandy and its “secret” six-seater restaurant-within-the-restaurant, Arama, in Bankers Hill (San Diego) this Spring. Featuring Calabrian cuisine, Il Dandy drops this Friday (May 10), while Arama will open in early June. For this, Pietro and his brother Dario (owners of Civico 1845 in Little Italy) are collaborating with Italian Michelin-star chefs Antonio and Luca Abbruzzino. Sounds like a match made in a culinary heaven! Read on!

Much-Anticipated Italian Spot Announces Six-Seat ‘Secret’ Restaurant

After a two-week break for their Entrepreneurship workshop, our Pastry students are back in the kitchen! They will be starting work on their chocolate sculptures soon! Our Executive Pastry Chef Instructor Bruno Albouze took the lead this week with a showpiece of a pair of nesting birds. Perfect for the first week of Spring! (This piece was auctioned off at the San Diego Youth Services’ 13th Annual Creations in Chocolate charity event on Thursday.)

An inspired interpretation of a lemon meringue tart by one of our Pastry students. Using yuzu and lime. Topped with a ring of dark chocolate and accented with edible flowers and gold leaf. Enjoy!

What a way to end the week! Two of our graduates were featured in today's Union Tribune and we couldn't be prouder! Great job and congratulations on the accolades Chefs Alex Emery and Dana Francisco!

https://www.sandiegouniontribune.com/entertainment/theater/sd-et-dining-the-med-20190221-story.html

Young chef trio pushing The Med in new culinary direction Under the leadership of 34-year-old executive chef Alex Emery, every plate is Instagram-worthy at La Valencia Hotel's fine dining restaurant in La Jolla

Shout out to SDCI graduate Jojo Ruiz! As Executive Chef, he is heading the opening of new restaurant Serēa at the Hotel del Coronado this summer. He opened highly successful Lionfish Modern Coastal Cuisine in the Gaslamp district in 2017. Lionfish was recently recognized as a James Beard Foundation Smart Catch Leader for 2019, for its use of sustainable seafood. Congratulations on both counts, Chef Ruiz! (Photo from Eater San Diego)

For some, coming to SDCI is the next step in their culinary journey. For others, it’s a life game-changer.

In 2017, after spending 14 years in a corporate job, Nicole Estrada enrolled in our Cuisine program. Last year, she founded Fresh Creations, a private chef, catering, and meal-delivery company in San Diego. “Prior to attending SDCI, I had no restaurant or hospitality experience. Being able to learn hands-on (over 80% of the courses were in the kitchen classroom) provided me with the tools and techniques I needed to learn in order to feel confident to launch Fresh Creations,” says Nicole.

“After touring several culinary schools in San Diego, I knew SDCI was the right choice for me. I was looking for a school that offered a program that could be completed in a shorter time frame than a traditional 2- or 4-year college. I also appreciated how intimate the class sizes were. More importantly, I knew I would receive the one-on-one training I needed in order to succeed.”

Thank you for the interview and congratulations on your new business, Nicole!

Fresh Creations focuses on health-conscious food using wholesome, organic, fresh and locally sourced seasonal ingredients. Visit her website at https://www.freshcreationssd.com and check out all the delicious offerings on Instagram at https://www.instagram.com/freshcreationssd/

A beautiful yuzu lemon and meringue tart from our Pastry class today!

We are pleased to welcome Executive Pastry Chef Instructor Bruno Albouze to the San Diego Culinary Institute staff.

Born in Germany and raised in France, Chef Albouze studied the pastry arts in the legendary Lenotre Culinary Institute and developed his remarkable talent in legendary French kitchens, including the Ritz Place Vendôme, and Plaza Athénée as head baker under the incomparable 3-Michelin-star-chef Alain Ducasse.

Since coming to the United States nearly 15 years ago, he has been a teacher and an occasional guest instructor at SDCI. He is also a well-respected social media influencer, with his website
http://www.brunoskitchen.net and YouTube cooking channel https://youtube.com/user/BrunoAlbouze

Bruno has always been an unofficial part of the SDCI family, we’re all very proud that SDCI has become the place that Chef Albouze now officially calls home. And we invite you to browse through the photos we have posted here on Facebook of the exceptional work that he and his students produce in our kitchen-classroom every day. (And stay tuned for more...we normally post new pix at least once a week...)

If you’ve ever dreamt of becoming a pâtissier, give us a call! With your credential from the San Diego Culinary Institute, you could join the countless professional Pastry Chefs that have graduated from SDCI and now work in some of the most exciting Pastry kitchens in the country.

Come see for yourself. Give us a call and arrange for a campus tour. Meet the chef. Meet current students. And sit in on one of Chef Albouze’s classes. Find out whether SDCI and the life of a Pastry Chef is the life for you.

This year we celebrate 18 years of educating and preparing some of the country's best culinary talent - Today, we celebrate those 18 years with this photo! Our Founders, Harold and Lili Meyberg and our Executive Chef, Chef Waefler.

The San Diego Union Trib online has published this commentary piece about the Three Great Chefs we have lost this year: Paul Bocuse, Anthony Bourdain, and most recently Joël Robuchon.

Each of them may have had more influence over your life than you imagine...

http://www.sandiegouniontribune.com/entertainment/dining-and-drinking/sd-et-dining-chefs-20180807-story.html

Joël Robuchon, Paul Bocuse and Anthony Bourdain: 3 great chefs and how they changed the way we eat With yesterday’s passing of Joël Robuchon, the third of three giants of the culinary world passed away. He follows Paul Bocuse, who died in January, and, of course, Anthony Bourdain, who took his own life last month.

We join the entire culinary world in celebrating the life of one of the world's top chefs. Rest in peace Chef.

https://london.eater.com/2018/8/6/17655106/joel-robuchon-most-michelin-stars-death

Joël Robuchon, Most Michelin-Decorated Chef in the World, Has Died The French icon’s restaurants held 32 Michelin stars across 13 countries

Congratulations Chef Stephen Gage! SDCI graduate opens a food truck and we can't wait to try his food! To find out where this modern German-American cuisine truck will be next, follow Chef Gage on social media at:

https://www.facebook.com/wolfegarten/

https://sandiego.eater.com/2018/7/31/17631426/chef-stephen-gage-wolfegarten-german-american-food-truck

Local Chef Launching German-American Food Truck Wölfegarten is from chef Stephen Gage

https://awards.citybeatnews.com/San-Diego-Culinary-Institute-Inc-La-Mesa-CA

For the fourth year in a row, the San Diego Culinary Institute has been awarded the Spectrum Award for Excellence in Customer Service.

We work hard to take care of our students from the day they first come to check us out and well beyond the day they graduate. We help our students take new steps in their careers for as long as they need us after graduation. That may be why 95% of graduates recommend us.

To the folks behind the Spectrum Award, Thank You! We’re proud and grateful for the honor.

City Beat News - Award Winner San Diego Culinary Institute Inc has won the coveted Spectrum Award for excellence in customer service! This award has been presented to San Diego Culinary Institute Inc by CityBeatNews.com

It's been about a week since the culinary world lost a legend in Anthony Bourdain but we cannot deny the influence that he had on so many of our students.

https://www.youtube.com/watch?v=3JAbiG5rIuk

The Life of Anthony Bourdain, a Rebel in the Kitchen | NYT News The former chef turned writer and TV host exposed the underbelly of restaurant culture and took viewers on far-flung culinary adventures with biting wit and ...

The world is still struggling to cope over the loss of legend Anthony Bourdain. Some of our students and chefs take a moment to recognize Anthony Bourdain's impact on their own personal journeys as well as on the industry.

http://fox5sandiego.com/2018/06/08/local-culinary-students-and-masters-alike-remember-bourdains-impact/

Local culinary students and masters alike remember Bourdain’s impact In the wake of his shocking death Friday, students at the San Diego Culinary Institute told FOX 5 that Anthony Bourdain was their ultimate role model.

The world has lost a legend. Anthony Bourdain transcended his writing and was an inspiration to many of us.

If you are in Kansas City and have a hankering for some chocolate, SDCI graduate Nadine has got you covered. Visit her and try some of her sweets!

http://www.kansascity.com/news/business/biz-columns-blogs/cityscape/article211081644.html

Oak Park Mall has a new chocolatier and dessert bar Nadine Smith, a native of South Africa, has opened The Sjokolade Bar. It sells her chocolates as well as pastries, ice cream sundaes, hot chocolate and more.

Highlights from last Friday's Baking and Pastry Arts presentation.

Here are photos of the Chocolate Showpieces that our current Pastry students completed.

SDCI Pastry students show off their individual chocolate pieces today.

If you guys are in Seattle, make sure you check out SDCI graduate Chef Aaron Willis at Ciudad.

https://www.zagat.com/b/8-seattle-under-the-radar-chefs-to-know

8 Under-the-Radar Chefs to Know in Seattle - Zagat Get the latest buzz on food and restaurants in your city from Zagat. Your guide to the latest restaurant news.