Washburne Culinary Institute

Since the original review, washburne culinary institute as opened their brand new campus off of 63^rd and Halsted in the Engelwood neighborhood. It is a state of the art facility with everything you can just about think of, and that’s just for the students. They also have an incubator kitchen that you can arrange to use for anywhere between 7 – 12 dollars an hour, just in case you were thinking about starting your own catering company.
The staff is very well trained and proffesional. I was comparing the resumes of the Washburne staff as opposed to the kendall college staff and was actually pleased to find out the Washburne staff has either more experience in high quality fine dining establishments, and/​or higher education than a majority of the staff at kendall.
The education recieved there is more hands on than most culinary schools in the nation, and that is without boosting the tuition to rediculous amounts. In total for the associates in culinary arts is around 14,000. Which is also one of the best in the nation for culinary arts. Also students are taught from the same text as the Culinary Institute of America which is considered the best culinary school in the nation. The provost for washburne was an Associate Vice-​President at the CIA.
Washburne provides a very quality education without making you go broke.

The oldest continuously running culinary school in the US, Washburne Culinary Institute is part of the Kennedy-​King College of the City Colleges system. Offering a competitive culinary education to low income residents of the city of Chicago as well as students seeking a great culinary education, numerous scholarships are awarded every year ranging from small grants for shoes and equipment to full tuition reimbursement.
The school has moved to the South Shore Cultural Center, a gorgeous building restored to its close-​to-​original grandeur.
The cuinary school has opened up a restaurant to showcase the students’ cooking: The Parrot Cage Restaurant.
Although I have not been to the restaurant, I attended their 9^th annual showcase, which was as impressive as the cooking was good. The students really did it up, serving up Japanese-​influenced favorites from Black Cod with Miso Sauce to a very tender teriyaki chicken. In the future, I hope to support Washburne with my own donation in the future.
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