Our Kitchen: NEW YORK CITY

University of Washington, Seattle

About This Kitchen

Seattle is one of America's most exciting food cities — a place where world-famous Pacific salmon, fresh Dungeness crab, and the bounty of local farms come together in a thriving culinary scene. Our Seattle campus puts student chefs right at the heart of it, with access to state-of-the-art professional kitchens and the incredible ingredients the Pacific Northwest is known for. Students explore the city's legendary Pike Place Market, vibrant neighborhoods, and innovative restaurant scene during curated evening excursions with our experienced staff. Seattle's food culture is bold, fresh, and endlessly inspiring. No cooking experience is needed — our Seattle program welcomes first-time cooks and seasoned home chefs alike, challenging and inspiring every student in the kitchen.

Our Kitchen: LOS ANGELES

Institute of Culinary Education — Los Angeles

About This Kitchen

Nestled in the heart of Pasadena, our Los Angeles campus occupies a dedicated professional teaching kitchen at the Institute of Culinary Education on Green Street — a world-class facility reserved exclusively for our students. ICE Pasadena is the same exact kitchens where working chefs train, outfitted with industry-grade equipment and designed for serious culinary instruction. Enrollment is capped to the kitchen's capacity, which means this location historically fills up first. Students here are surrounded by LA's extraordinary diversity of food cultures: from the taco stands of East LA to the fine dining corridors of Beverly Hills — making every meal outside the kitchen its own education.  These evening trips are solely for our residential students, who will live at Loyola Marymount College on the beach. Fabulous... space is very limited in LA.

Our Kitchen: SAN FRANCISCO

San Francisco State University

About This Kitchen

Our San Francisco campus has a distinct advantage no other location can match: the kitchen sits right on the same grounds where residential students sleep, eat, and spend their evenings. At San Francisco State University, we cook in the same high-capacity commercial kitchens the university's own culinary staff uses throughout the year — professional-grade equipment in a real institutional setting. For our residential students, they can simply walk over to the kitchen, and back to ther dorm at the end of the day.  They can make a quick change and go exploring! Zero commute between dorm and kitchen means more time soaking up the Bay Area's legendary food scene: farm-to-table pioneers, world-class dim sum, sourdough traditions, and a farmers' market culture unlike anywhere else in the country. For our commuters, SFSU is located to where the drive will not be too bad, as it is centrally located, safe, and serene.