Alumni Spotlight: dayjus hill By Celestina Blok Dayjus Hills is a fellow 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...
ABOUT OUR ALUMNI
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 Spotlight: Carlos Jimenez
Alumni Spotlight: Carlos Jimenez By Celestina Blok For Carlos Jimenez, continuing community college just wasn’t in the cards. The California native moved to Fort Worth five years ago with his parents after his dad found a new job in the DFW area. With a...
Is The Culinary School of Fort Worth a Good Investment?
Alumni Spotlight: Joseph Johnson Is The Culinary School of Fort Worth a good investment? A...
Alumni Spotlight: Kaleb Krueger
As we continue our series of highlighting our instructors, students, and alumni by telling their...
Alumni Businesses
Alumni Spotlight: Robbie Ross
I recently had a chance to catch up with CSFTW alum Robbie Ross. Robbie graduated from The...
Alumni Spotlight: Jonathan Daniels
When talking with Jonathan Daniels, The Culinary School of Fort Worth alum and operational chef...
Alumni Highlight: Anne Alders
We talked to recent graduate Anne Alders (CSFTW ’18) about her time at The Culinary School of Fort Worth, what she plans to do after, and her favorite parts about being in the kitchen.
Alumni Spotlight: Monte Berry
Monte Berry, a graduate from the Culinary School of Fort Worth in 2017, got his start in the...
Alumni Highlight: Lorna Benes
We talked to Lorna Benes about volunteering for Taste Community Kitchen and Cuisine for Healing as well as her experience at the Culinary School of Fort Worth.
Alumni Highlight: Aaron Austin
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.