We talked to Aaron Austin about being the Executive Chef at Vintage Grill and Car Museum as well as his experience at the Culinary School of Fort Worth.
Alumni Spotlight: Lauren Cook
Restaurant chef vs. private chef: Alumna shares her journey through both industries By Celestina...
Alumni Spotlight: Allan Price
Alumni Spotlight: Allan Price By Celestina Blok It was 2019 when West Texas native Allan Price...
Alumni Spotlight: Crystal Vastine
Alumni Spotlight: Crystal Vastine By Celestina Blok For Fort Worth native Crystal Vastine,...
Alumni Spotlight: Dayjus hill
Alumni Spotlight: dayjus hill By Celestina Blok Dayjus Hills is a fellow graduate of The Culinary...
Alumni Spotlight: Carlos Jimenez
Alumni Spotlight: Carlos Jimenez By Celestina Blok For Carlos Jimenez, continuing community...
How to Become an Executive Chef
Are you passionate about food? Would you like to take up cooking as your career? You may want to...
THE CULINARY SCHOOL OF FORT WORTH
Most schools can teach you the techniques of cooking and baking but The CSFTW excels at preparing you for the real-world kitchen. With our small class sizes and chef instructors who are 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 we take great joy in seeing our students succeed in the culinary industry.
