Culinary
In this episode of Ai LIVE, Chef Mojy Shahab shares her introduction to the culinary world and shares her advice for culinary students.
For you, food isn’t just what you eat. It’s somewhere between how you express your creativity and who you are as a person. And at a time when culinary tastes are evolving and cultural barriers are disappearing, the industry needs people like you. In our Culinary Arts degree programs, you’ll be immersed in an environment that’s as close to the real world as it gets. Working in a modern, professional kitchen, you can hone your cooking skills as you focus on learning to deliver the popular international flavors and techniques today’s consumers—and employers—want and expect. You’ll be surrounded and inspired by other talented, creatively driven students. And you’ll be pushed, challenged, and, above all else, supported by experienced faculty*. It’ll take everything you’ve got. But it can lead to a career where you do what you love.
*Credentials and experience levels vary by faculty and instructors.
There’s nothing easy about our Culinary Arts curriculum, which will immerse you in both traditional and emerging flavors from every corner of the world. You’ll cover a range of cuisines from Mexican to Middle Eastern as you study:
At The Art Institute of Houston, creativity is our core, our calling, our culture. Our Culinary Arts School is built on that creative foundation. It’s also built on our knowledge that a creative career is not for the faint of heart. Because it’s tough out there, it’s tough in here. But along with that toughness comes all the support you’ll need at every step along the way. That’s why we provide the mentoring and real-world experience to help you prevail, with faculty* who’ve worked in the field, along with opportunities to learn that go far beyond our kitchens. You’ll be encouraged and expected to be bold. To take risks. To push yourself and the people around you. It won’t be easy. In fact, it’ll be the hardest thing you’ll ever love.
*Credentials and experience levels vary by faculty and instructors.
Working on game based training for the military has exposed me to things I never thought I would be doing when I started at The Art Institute of San Antonio. Sommer Bostick
Media Arts & Animation, The Art Institute of San Antonio, a branch of The Art Institute of Houston, 2014
In this episode of Ai LIVE, Chef Mojy Shahab shares her introduction to the culinary world and shares her advice for culinary students.
Texans may know Chef Leo Davila through his culinary work at Catch the Wave Restaurant. Now the rest of the world gets to know our 2014 alum as he competes for a $250K prize in “Big Restaurant Bet.”
Houston Culinary graduate Sarah Grueneberg is no stranger to hard work or well-earned praise.