Turn up the heat
San Antonio chef announces new West Point Culinary School and foodie enthusiast classes
Spaces are extremely limited for chef Brian West's new West Point Culinary School.
The founding chef of Taste the Republic and a former senior instructor at the Culinary Institute of America, West is now turning his gaze towards San Antonio's culinary future. Only five students will be accepted into the highly competitive seven-week training program, which will be followed by eight months of hands-on training in the culinary field.
Chef West revealed his primary reason for the small class size via an official statement: "This program provides students with an opportunity to have a hands-on educational experience without going into serious debt. Because of the small class size, I’m also able to provide one-on-one guidance and attention, which can be hard to get in a larger classroom setting.”
Students that are accepted into the program will only have to put down a $500 deposit which will be refunded if they complete the course. Not only that, but students will be compensated for their work during the eight months of hands-on training.
Once accepted into the program, the five lucky students will also have supplies and materials provided for them.
Not eager to become a professional chef? West will also be teaching Foodie Enthusiast classes for $99 per person. The all-day class involves hands-on instruction from West himself, recipes that students can take home, a complimentary lunch with beer and wine service, actual opportunities to cook, kitchen demonstrations and more.
If you're interested in signing up for one of the Foodie Enthusiast classes, email firstname.lastname@example.org for class times and information on how to sign up.
No stranger to the stressors of a kitchen, West once served as the operational chef of the Food Network classic "Restaurant Impossible." The native Texan first solidified a name for himself with the Café Paladar a decade ago, and has since gone on to serve as an expert culinary instructor, the Texas chef for the Great American Seafood Cookoff for multiple years, and more.
His accolades are numerous, but chef West is ready to mentor the next generation of aspiring chefs to keep the city's culinary scene stronger than ever.