Igor Breyman

Culinary Management

Chef Educator and Camp Manager, Cooking Round the World
The Art Institute of California—San Francisco, a campus of Argosy University

Igor Breyman

World cuisines, garde manger, and other cuisines were crucial in my development as a culinary instructor, but even more so what impressed me and helped prepare me for the world is the management side of the [school’s] culinary program. Igor Breyman , Chef Educator and Camp Manager, Cooking Round the World Bachelor of Science in Culinary Management, 2013 , The Art Institute of California—San Francisco, a campus of Argosy University
Teaches Culinary Classes to Young Students, Integrates World Culture and Geography into Curriculum

Igor Breyman is a chef educator and camp manager at Cooking Round the World. He teaches classes to students in grades Kindergarten through eight, in the subjects of culinary skills, world cuisines, culture, and geography. He also works to create relationships between his company and schools, parents, and students. During the summer and school breaks, he manages camps. 

Each day, he works within a budget to select cooking ingredients. He brings equipment, recipes, and the ingredients into schools rather than having it stored in the classroom. “Once I arrive to my schools and the students filter into the classroom, we begin with some cultural education about the country we are visiting for the day. Language, geography, and other cultural learning points are addressed. After, we begin cooking two recipes for the day and believe me, we go full force!”

He says that everything is created from scratch. “You won't find boxed cake mix in my classes. We make everything from empanadas with our own dough and fillings, to house made crackers with blue cheese mousse, to dessert pizzas with our own dough. After cooking, we all clean up.”

Igor is proud of what he’s accomplished in his culinary career. “I was honored to be hired to work at the prestigious Cooking School of Cavallo Point under the direction of Chef Jayne Reichart while I was still finishing my final quarter of culinary school.” While there, he created food for large companies and taught company presidents and CEOs how to make simple foods like ice cream. 

He says that current students should understand the challenges of the culinary industry. “If you are beginning a culinary program because you've seen cooking shows on TV and cooking looks fun, then you are not prepared and you will most likely not make it through.” He adds that the culinary industry is nothing like popular TV shows—instead it’s full of stress, competition, and long hours. “Come into this program prepared to be thrown into the unknown, and come prepared to put all preconceptions, all attitudes, and all sass aside. The culinary industry is a giant team, and you are a part of a larger machine. Sadly if you choose not to keep up, you become an interchangeable part.”

In addition to his work with students, Igor works with CVTV (Castro Valley Television) to create cooking videos and restaurant reviews of local eateries. He’s also excited to be building upon his culinary knowledge. Igor has been accepted to a Master of Arts program in Food Studies at University of the Pacific.

Igor, who in 2013 earned a Bachelor of Science in Culinary Management from The Art Institute of California—San Francisco, says that his classes expanded his knowledge of world cuisine. “It’s crucial to develop an advanced palate and classic French culinary training is at the forefront of that. World cuisines, garde manger, and other cuisines were crucial in my development as a culinary instructor, but even more so what impressed me and helped prepare me for the world is the management side of the [school’s] culinary program.”

Today, Igor is using the knowledge that he gained in school to manage students, camps, and himself as a leader. He also has a freelance catering business and volunteers at the San Francisco Child Abuse Prevention Center. “[My education] gave me a slice of the real world, not some sugared up version of the culinary industry.”


See http://ge.artinstitutes.edu/programoffering/1410 for program duration, tuition, fees and other costs, median debt, salary data, alumni success, and other important info.