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ABOUT OUR ALUMNI PAGE
This page serves to highlight the huge variety of careers, achievements and stories from the graduates of our Professional Culinary Program. Connect with experienced alumni to reflect on their education and career journeys since graduating from The Culinary School of Fort Worth.
Alumni Profile – Caroline Cheatwood Former nurse takes a chance on a second career in the culinary industry By Celestina BlokFor Caroline Cheatwood, a career in the medical industry just wasn’t in the cards. The Southlake native had attended the TCU-Harris College of...
Taste catering & events
Austin Exum, a graduate from our Professional Culinary Program has started up a business as a private chef. His catering company pride themselves on sourcing local products, using modern techniques and scratch cooking. His catering company offers private dinners such as:
- Business Diners
Blackland Distillery is owned and operated by fellow alumnus Markus Kypreos. This modern distillery offers a spirit-forward menu of craft Vodka, Gin, Bourbon, and Rye cocktails. They also offer small bites in a sophisticated, yet intimate tasting room. They have won numerous awards such as:
- Best Date Night 2020 – Culture Map
- Swankiest Bar 2020 – Culture Map
- Best Lounge 2020 – Fort Worth Magazine
Neri's on the square
Neri, a former student from The Culinary School of Fort Worth, opened her first restaurant in 2009 with her husband and co-owner, Jonathan Gonzales, in Graham, Texas. Neri’s has fulfilled her lifelong dream of opening her own restaurant. Some services Neri’s on the Square offers is live music, catering, sit-down service, and holiday pies.
Read more about her story here.
meyer & sage
Meyer & Sage is a unique culinary studio space run by not 1, but 3 alumnus from The Culinary School of Fort Worth. Chef Joshua Morrow, Chef Gary Desormier, and Chef Proprietor; Callie Salls focus on educating our community on healthy eating alternatives. They offer 3 different services:
- Grab & Go
- Weekly Meal Deliveries
- Boutique Catering
My Father's Table
After retirement, David Brittle attended The Culinary School of Fort Worth to pursue his dreams of becoming a culinarian. He graduated with honors and shortly after that, he was offered to purchase a catering company. His dreams of being a culinarian became true and is now the owner of My Father’s Table. They focus on lunches to go, cooking classes, date nights, rehearsal dinners, and private events.
Shadown Peak Chuckwagon
A National Champion in Lubbock, an old newton wagon to many people, but a trasure to former student. Shadown Peak Chuckwagon take their wagon to prepare meals in different states such as Louisiana, New Mexico, Kansas, and back to Texas. A catering service with a traditional cowboy style and a hint of country makes the best combination for southern cuisine.
Rocking M&M Farms, Bakery and Catering
A family farm turned into a cottage bakery, catering services, a farm-to-table experiece, and event venue, Rocking M&M Farms, Bakery and Catering Services is available in DFW. Their main focus is sustainability and modifying the “American diet”.
Dine with Dayj
DayJus is a Dallas native and a graduate of The Culinary School of Fort Worth. She has been a foodie since she was eight years of age. It has been said that in every dish that you consume from her, you can taste her passion and love in every bite. Dine with DayJ provides healthy cooking options, catering services, and meal planning.
Read more about alumni DayJus here»
Dylan Hendricks started her own business making custom cookies for all types of occasions. Located in Scottsdale Arizone, Captivating Kitchen definetly captures your eye with some amazing cookie designs. A professional who mastered her techniques in our Baking & Pastry course in our Professional Culinary Program.
The Cake Bakery
That’s The Cake Bakery is an Arlington, Texas-based business specializing in the creation of delectable desserts and custom wedding cakes. This family-owned-and-operated bakery can create a myriad of tasty confectionery that is guaranteed to be the main talking point of your big celebration. Each treat is crafted with love and strives to go above and beyond for your event.
Alumni Spotlight: dayjus hill By Celestina Blok Dayjus Hills is a fellow graduate of The Culinary...
Alumni Spotlight: Carlos Jimenez By Celestina Blok For Carlos Jimenez, continuing community...
Alumni Spotlight: Joseph Johnson Is The Culinary School of Fort Worth a good investment? A...