CENTER FOR
FOODS OF THE
AMERICAS
OPENS ITS
DOORS WITH
INAUGURAL
CLASS
New culinary school
anchors the Pearl Brewery
redevelopment project

By SHARON GARCIA
Photography by LOUIS DOUCETTE

As the early morning sunlight reflects off the golden dome of the former Pearl Brewery Brew House,eager culinary students dressed in crisp white chef’s jackets quickly file into the classroom to begin another day of intensive training at the Center for Foods of the Americas (CFA).

Though diverse in age and appearance, these committed pupils have one common thread that binds them — an insatiable passion for cooking.

The CFA is a culinary school developed by Silver Ventures, the owners of the historic Pearl Brewery site in San Antonio, in consultation with the Culinary Institute of America (CIA). The school targets aspiring chefs early in their foodservice careers as well as culinary professionals.

The CFA has worked closely with the prestigious Culinary Institute of America (CIA) to develop the school’s curriculum, which goes beyond developing basic culinary skills to providing the most in-depth and challenging program in the industry.

“Our goal is to create a center for food and culture that will raise the city’s profile and draw the interest of culinary professionals from around the world,” says Shelley Grieshaber, director of education for the CFA. “At the same time, we have the chance to create programs here that will provide young people in this area with training and opportunities that rival those found anywhere in the country.”

Today’s visiting instructor is Ken Arnone, a certified Master Chef from the CIA, the culinary world’s equivalent to a gold medal Olympian. There are currently only 65 Master Chefs worldwide, and Chef Arnone’s knowledge and skilled mastery of cuisine keeps the students captivated.

The student body truly reflects the diversity and scope of San Antonio‘s aspiring culinary identity: the seasoned yet never formally trained veteran of a family-owned Mexican restaurant; the IT professional making a giant leap over to a career in culinary arts; the budding young food critic; and the young chef’s assistant who has paid his dues doing the tedious support work that keeps fine restaurants at the top of their game.

Each student brings the personal experiences and unyielding drive that will one day enable him or her dreams of working in the field of culinary arts.

According to the CIA’s Mark Erickson, vice president of continuing education, the consulting agreement with the CFA,marks the first of its kind for the CIA in the United States. The CFA offers an intensive 30-week certificate program that focuses on classical culinary training courses such as culinary math, nutrition, food safety, and baking and pastry skill development. The program is equivalent to the first year of education at the Culinary Institute of America’s Hyde Park campus.

Plans for the culinary school include: The initial 30-week, bilingual certificate program designed to provide access to culinary careers for aspiring South Texas chefs — including young Hispanics who may not have the resources to go away to culinary school.

Scholarship programs and financial aid will be available to help open the school to deserving students. Once students earn their certificate, they will be eligible for the American Culinary Federation’s Level 1 Professional Chef Certification.

As the school develops, it will begin offering extension programs to serve the needs of the local foodservice
and hospitality industries, with training and development programs for local culinary staff.

The long-term plan also includes a continuing education program with a focus on Latin cuisine, to make San Antonio a destination for culinary professionals seeking indepth study and experiential learning.

To qualify for the CFA, prospective students must have a high school diploma or GED, as well as at least six months of restaurant or foodservice experience. This experience can include work in a commercial kitchen, volunteer service, or other employment that provides “hands-on” experience with food preparation.

Grieshaber envisions the school serving a variety of markets, from experienced chefs to beginners seeking to build a culinary career — including offering bilingual courses for young Hispanics for whom English is a second language, according to Grieshaber.

“We are thrilled that the Culinary Institute of America, a college with a long-standing tradition of excellence and whose own values match well with our mission for the Pearl development, agreed to work with us on this project,” Grieshaber said. “The CIA brings the experience and credentials of the world’s premier culinary college to help us create opportunities for new and experienced culinary professionals in San Antonio.”

The focus on Latin cuisine and Silver Venture’s desire to create opportunity for young Hispanics reflected the CIA’s vision for reaching this underserved community, noted Erickson.

“The CIA was intrigued by Silver Venture’s vision for the Pearl Brewery redevelopment, and we were excited about the prospect of working on a project that could help South Texas residents, particularly young Hispanics, expand their opportunities within the culinary world,” he said. “The Pearl site, with its unique architectural features, and Silver Venture’s commitment to preservation and interest in education were factors in our agreement to serve as consultants on the project.”

The next 30-week course will begin in May,with another class starting in October. For more information about the Center for Foods of the Americas or for an application, contact the admissions department at 210-222-1113 or toll free at 1-866-757-CHEF (2433), or through the Web site at www.foodsoftheamericas.org.