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The Culinary School of Fort Worth Difference
Most schools can teach you the techniques of cooking and baking but The CSFTW excels at preparing you for the real-world kitchen while teaching you professionalism and excellence. With our small class sizes and chef instructors who are extremely intentional with every student, you will receive more one-on-one instruction and insight. Our school boasts in preparing students to exemplify excellence in their culinary community. We are a small unique school that focuses on the student’s needs and desires to meet their long-term goals.
CSFTW PROGRAMS
Professional Culinary Program
Next Semester – September 2018
The Professional Culinary Program (PCP) emphasizes the art and science of good cooking and eating in the culinary arts, baking and pastry and kitchen management with an emphasis on day-to-day operations.
Special Events
The Culinary School of Fort Worth offers many opportunities to experience the vibrancy and uniqueness of our campus through a variety of special events YOU can be a part of.
ServSafe
Earn your ServSafe Protection Manager Certification from The CSFTW in our lecture hall and professional kitchens.
Continuing Education
Looking to refine your culinary skills? Is there a certain area of culinary you would like to learn more about? Click below to find out more about our group classes for those wanting to add more to their culinary resume.
Graduated from The Culinary School of Fort Worth in 2014 and now he is the Chef De Cuisine at one of the best French Restaurants in Fort Worth, TX. As the lead chef he oversees the hiring of all kitchen staff, manages produce/fish/meat orders. He manages on and off site catering deals, cost out menus, saucier, plate designs, expedite orders and creates and designs all menus.
After graduating from The Culinary School in August of 2014, Christina moved to the east coast to join the Ritz Pentagon City, in Washington D.C. as a Pastry Chef.
After a successful career in the U.S. Army, Mr. Austin decided to pursue a professional culinary degree. While studying at The Culinary School, he accepted a position with Chik-fil-a as their area Food Quality Director. He has since accepted the Executive Chef position at The Vintage Car Museum in Weatherford, Texas. He oversees all operations of the restaurant, the catering for the event center on location, as well as our new undertaking (coming soon), the Vintage Cottage. Aaron graduated from our Professional Culinary Program in December of 2015.
Chef Callie Salls graduated with honors from the Culinary Arts Program in 2009 and was also the Matre D’ at the schools Sunday Brunches. Currently, Chef Salls is the Owner and Chef of Linguine and Dirty Martinis, a private chef business, in Fort Worth. Chef Salls is also a freelance food writer for Fort Worth Foodie Magazine. Her specialties include: healthy and seasonal cooking with international influences.
Chef Nona Sivley graduated with honors from the Culinary Arts Program in 2008. Chef Sivley was also the Matre D’ at the school’s Sunday Brunches and was on the winning salsa team for Zest Fest 2008. After culinary school, Chef Sivley worked as a Sous Chef at Cafe Nutt in the historic Granbury Nutt House. Shortly after, Chef Sivley auditioned and was selected as a contestant for Hell’s Kitchen on FOX and went on to win Season 8 of Hell’s Kitchen! Chef Sivley currently works as the Chef de Cuisine at LA Market in Los Angeles, California. Her specialties include: Southwestern cuisine, Italian cuisine and Southern cooking.