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According to the United States Department of
Labor, employment of chefs will increase 38% by the year 2005.
The food service industry already employs over 9 million
people, and the National Restaurant Association predicts that
3.5 million new jobs will be created in this same time-frame.
The need for trained people is the single biggest
challenge facing the restaurant industry today. This means
that the best trained chefs will command increasing salaries
and benefits in the years to come.
A Few Words from Businesses that Employ
our Graduates:
“ I, as a Chef, enjoy my relationship with
Connecticut Culinary Institute. All the students that have
come to do their externship have been serious minded,
professional, and apply themselves 100 %.”
Marcel Ouimet
Executive Chef
Chez Josef
Agawam , Massachusetts
“ Connecticut Culinary students come here very well-trained
and with great support from the faculty.”
Brenda Ryan-Newton
Catering Director
University of Massachusetts
Amherst , Massachusetts
“ Personal Service is what Connecticut Culinary Institute
is all about. We have been so fortunate to work with a school
where the students are so adaptable and willing to take any
challenge that the culinary field has to offer.”
Kevin Bousquet
General Manager
Interlaken Inn
Lakeville , Connecticut
"We have been working with externs from the Connecticut
Culinary Institute for the last 18 months. We find the
students to have a solid grounding in the culinary basics, a
willingness to learn our kitchen methods, and a good work
ethic. Kim Tripp will partner with the local externship
coordinator to make sure both the hotel's and the externs
needs are met. I would recommend students from this
culinary program to my professional colleagues in the hotel
and restaurant industry."
Karen Vallecillo
Director of Human Resources
Westin La Paloma
Tucson , Arizona
”I am the chef recruiter for Disney World in Orlando
Florida. I find CCI to have students that are ready to work in
all levels of service. The students are also very focus during
the interviews. Most of the students are ready for Table
Service restaurant and some are ready for Banq's in resorts
hotels. The schools faculty is very involved in their
students. Each time we go up the CCI we feel very much at
home.”
Pauli Milotte
Chef Recruiter
Disney World
Orlando , Florida Contact
us to speak to an admissions representative.
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