The Culinary School of Fort Worth Takes The Big Brunch
This April, the Culinary School of Fort Worth stepped out of the classroom and onto one of the city’s biggest culinary stages: the Fort Worth Food & Wine Festival. At The Big Brunch — one of the festival’s signature events — Lead Chef Instructor Rosemary and a team of CSFTW student volunteers served up a dish that turned heads: a playful take on Filipino longanisa, the sweet-savory sausage that’s a staple of Filipino breakfasts.
It was more than a tasting. For our students, the festival was a chance to cook alongside their instructor in a high-pressure, real-world setting — plating dish after dish for a crowd of food lovers, industry professionals, and fellow chefs. That’s exactly the kind of experience that makes a culinary education stick: not just learning a technique in the kitchen, but executing it where it counts.
Quotes from Chef Ched or instructors.
Quotes from Chef Ched or instructors.
Chef Ched
The Fort Worth Food & Wine Festival brings together the best of the city’s dining scene each spring, and we were proud to represent the next generation of culinary talent. The dish itself captured what we teach every day — learn classic technique, then push it somewhere creative and personal, like reimagining a traditional sausage as a festival-worthy bite.
If watching our students shine at The Big Brunch makes you curious about what happens inside our kitchen, the best way to find out is to see it for yourself.
Come see the kitchen for yourself.
