Employers are impressed with the quality of the graduates from the Institute of Technology’s culinary schools.

“At any age, you can switch your passions.
Going to Institute of Technology is definitely
a great idea. It’s a good stepping stone. The
things you learn at Institute of Technology
can pretty much take you anywhere.”

Dawn Pliche
Head Chef and Kitchen Manager, Ducey’s

“Graduates come here with a hunger. They are
very professional, ready to learn and ready to
work, which are the biggest things we look for
when someone is starting out.”

Alex Pitts
Executive Chef, Trelio

“The professionalism is there, and it’s in classic,
fresh, foundational cooking. I’ve been classically
trained myself and so I recognize that in
the graduates from Institute of Technology.”

Monty Colby
Executive Chef, Doubletree Hotel Modesto

“The Institute of Technology grads that come
here bring a lot to the table. They bring a lot
of experience through knowledge, knife technique
and overall creativity.”

Lincoln Capitao
Chef and Owner, My Chef Restaurant and Catering

“Thanks to Institute of Technology, Jayson
has come in with the ability to act very professionally.
He’s learned how to communicate
with people and how to connect himself.”

Wendi Mentink
Executive Chef, Bidwell Street Bistro