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12 Social Media Tips for New Businesses

Presenting 12 social media tips in honor of 12 days of Christmas (we could go on and on, but we are sticking to the holiday theme!).

A reporter recently asked us to provide some social media advice for entrepreneurs, so we figured we’d share them here as well. These apply not only to new businesses but to ALL businesses who want to make their social presence more effective and powerful. Try implementing some of these for your company’s New Year’s social media resolutions!

blog-header-social-media-101-1024x7681) When launching your business on social media, use the platforms that you are both familiar with and where your audience is likely to be present. We often see businesses on too many platforms that they don’t have the ability to manage.

2) Don’t mix business with pleasure. Create separate accounts for your company. One of our pet peeves is when people use their personal social media accounts to promote their businesses. These should be separate accounts .

3) Ensure your posts are grammatically correct! Nothing screams lack of professionalism more than grammar and spelling errors.

4) Don’t post in the first person, especially if your company is a brand and not an individual, politician or celebrity.

5) Experiment with different times of day with your posts to discover if there are days/times that receive more engagement.

6) Use social media to drive traffic to your website to boost your organic SEO. Links to your blog and other pages on your website should accompany posts when appropriate.

7) Respond to both positive AND negative comments/reviews in a professional, timely manner to demonstrate strong customer service.

8) Social media strategy should be implemented into your overall marketing plan and branding.

9) Be consistent in your voice and messaging on your own accounts and when engaging with other businesses on theirs. Too many people posting can be detrimental to your brand while confusing your followers. Designate one or two individuals on your team to manage your social media campaign.

10) Post regularly to keep your following engaged. This is also an experiment to find out what frequency of posting performs best for your business. A great way to ensure regularly is to create a monthly calendar of content. It’s important to also be nimble, but a calendar generally keeps everyone on track and results in businesses being more likely to post.

11) Partner with social influencers whose following is likely to be your businesses’ customer demographic.

12) If your company’s staff is too busy or lacks the knowledge to take on social media, outsource it to an individual or agency (like Redhead Marketing & PR!) who understands your industry, consumer demographic, marketing strategy, and brand.

Cheers to A Spirited Ad

We are having so much fun handling the marketing and public relations for Alpine Distilling, a premium craft spirit distillery poised to launch shortly in Park City, Utah. It isn’t often that advise our clients to devote significant budget to print ads in the digital world we live in, but strategic ad placement makes sense for brand visibility in this case.

The ad we designed for Alpine Distilling can be seen in the winter issues of Big Life magazine and the Park City Menu Guide.

Thanks to our graphic designer extraordinaire Sue Randall for the lovely, clean layout and genius photographer Kyle Jenkins for the gorgeous photo!alpinedistilling_biglife

The Spirit of Alpine Distilling

Shortly before Park City, Utah-based High West Distillery sold for $160 million, Redhead Marketing & PR was thrilled to become the marketing and public relations firm for the world-class resort town’s newest craft distillery – Alpine Distilling. Why do we love working with them? Because they take inspiration from the outdoor, healthy, mountain lifestyle we love!

Our many areas of oversight for Alpine Distilling, include social media management, public relations, print advertising design, website maintenance and grassroots marketing. The brand of deliciously flavored spirits is enjoying and early,  enthusiastic response from locals and media. Below is our first press release for Alpine Distilling with more detail.

This morning, we had our first tasting for media. An editor and photographer from Utah Business magazine had a chance to start their morning with distiller Rob Sergent.

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PARK CITY, UTAH’S NEWEST DISTILLERY, ALPINE DISTILLING, RECEIVES PLATINUM & GOLD AT THE 2016 SIP AWARDS INTERNATIONAL SPIRITS COMPETITION IN ADVANCE OF PRODUCT LAUNCH

The Resort Town’s Newest Distillery Plans to Have Product Available by End of 2016

Park City, Utah – Alpine Distilling, Park City’s newest craft distillery opening this year in the Silver Creek neighborhood, recently earned two medals at the prestigious International Consumer Tasting SIP Awards. Preserve Liqueur, a tea, fruit and spice flavored liqueur received the highest Platinum award, and the StoneFruit & Primrose flavored Bourbon Whiskey was awarded Gold.

“We have worked very hard to create world-class products that are worthy of our renowned Park City, Utah location,” says Alpine Distilling’s Managing Director Robert Sergent. “Being recognized pre-launch with such high honors is very rewarding. Enthusiastic feedback from early tastings coupled with these two awards confirm that both the Preserve Liqueur and StoneFruit Bourbon are deliciously unique and approachable. We look forward to making them available to the public shortly.”

The 2016 SIP Awards featured a 98-member consumer judging panel perform double-blind tastings of 462 international brands. Their patented delivery system ensures a consistent, focused and accurate survey. More information is available at: www.SIPAwards.com.

The United States Department of Agriculture invited Alpine Distilling to attend next month’s HKDC Hong Kong International Wine & Spirits Fair, Asia’s premier showcase of the alcoholic beverage industry. Alpine Distilling will have a booth at the show and looks forward to introducing the West’s newest premium spirit brand to the Asian market.

ABOUT ALPINE DISTILLING
Alpine Distilling is a craft distillery specializing in flavored cordials based in Park City, Utah opening November 2016. The distillery’s first two products, Preserve Liqueur and StoneFruit Primrose Bourbon Whiskey, pay homage to classic spirits inspired by alpine settings and those who enjoy recreating in them. Alpine Distilling is pleased to donate a portion of proceeds to benefit local non-profits Park City Community Foundation and Swaner Nature Preserve. More information is available at www.alpinedistilling.com.

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Expanding Your Social Media Horizons

If your social media strategy is limited to throwing up occasional posts on your social channels, it’s time to rethink and expand your approach to keep up with the competition.

Since 2010, Redhead Marketing & PR has implemented and managed customized social media strategies for several different types of clients in various industries, including hospitality, retail, politics, and real estate. We have found that one aspect of a successful social media strategy is to develop partnerships with social media influencers. This means working with brands and media whose followers belong to your target audience. These partnerships coupled with consistent, engaging content and a social plan that integrates with the overall marketing strategy are crucial to a successful online presence that also complements SEO efforts.

We see countless businesses missing the mark on their social media and not implementing it as a consistent part of their communications efforts. This is typically due to lack of time and/or lack of social media expertise. As marketing becomes more specialized, so too does social media as just one component of the communications mix.

Below are some examples of social media partnerships we created for Southern California (Epic Pictures, a film production company) and Utah (glamping resort Conestoga Ranch) clients over the summer. The desirable end results included increasing the following for and reach of our clients’ social media accounts and improving engagement. All of this requires time and consistency that many businesses can’t devote in house staff to, which is, of course, where Redhead Marketing & PR comes to the rescue. Feel free to contact us to discuss how we can help you improve your social presence.

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Starting Summer 2016 with Exciting New Clients

It’s looking to be a red hot summer for Redhead Marketing & PR after what has been a fantastic first half of 2016 for our small, but robust, full-service marketing and communications firm based in Park City, Utah.

This month, we began working with two Southern California clients in two very different industries – luxury real estate and animated film. Equity Residences offers high net worth individuals the opportunity to invest in a portfolio of high-end vacation homes in many exciting destinations. Investors can vacation in the exclusive homes, earn dividends in the form of rental revenue, and have the opportunity for capital appreciation when homes are sold in the future. What a creative concept that makes it possible to own and enjoy many vacation homes! We are creating content for social media and blogs, and making some improvements to their website.

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Hollywood-based Epic Pictures is doing an initial, limited release of animated film, “Space Dogs: Adventure to the Moon,” a sequel voiced by Ashlee Simpson and Alicia Silverstone. We are pleased to be managing the marketing and public relations in the Salt Lake City market for the adorable film about two canine astronauts going to the moon. Needless to say, our four-legged interns are quite thrilled to have landed this project! We are conceiving and managing grassroots marketing efforts, traditional public relations, and digital advertising in advance of the August 26 release date. The film will be showing in many Utah theaters in cities like Provo, Draper, Ogden and Salt Lake City. Stay tuned for more info about Space Dogs coming to a Utah theater near you!

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The third new client to announce is a special one – paralympic snowboard cross athlete and motivational speaker Nicole Roundy. We will be helping Nicole get media exposure for her motivational speaking engagements around the country, activities with sponsors, and snowboard competitions.

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We are excited to team up with these diverse businesses. Additional clients we are currently working with include:

Conestoga Ranch

Carlton Landing, Oklahoma

Meds for Vets

Newpark Town Center

ActiCare Health

Compass Property Services

Julie Robideau Photography

 

Father’s Day Glamping Festivities at Conestoga Ranch

Media Contact:
Hilary Reiter
Redhead Marketing & PR
901.2071 | Hilary@redheadmarketingpr.com
conestogaranch.com

FOR IMMEDIATE RELEASE

June 7, 2016

CONESTOGA RANCH CELEBRATES DADS ALL WEEKEND LONG FOR FATHER’S DAY

Dads Will Receive Royal Glamping Treatment with Fun Competitions, Free Barbecue, and More

GARDEN CITY, UTAH – For the fathers who love to camp with their kids, Conestoga Ranch invites families to take Dad glamping this Father’s Day weekend at Bear Lake, Utah’s premiere luxury camping destination. The ranch has lined up a program of music, competitions, and even a free barbecue dinner for Dad to celebrate fathers all weekend long in Garden City.

“We know how much time and effort many fathers have put in to taking their families on camping adventures, so we have lined up a weekend where camping is made easy as a way of giving back to Dad,” says Tom Hendrick, one of five partners who opened the glamping resort to rave reviews last summer.

Father’s Day weekend festivities kick off on June 17 with a Western Barbecue at the resort’s Campfire Grill Restaurant. The barbecue dinner is complimentary for fathers. The menu features barbecue ribs and chicken, hamburgers, hot dogs, a selection of sides, and s’mores for dessert. The price per person is $24 for adults and $16 for kid under 12 (tax and gratuity is additional). Live entertainment will be provided by Sam DeLeeuw, a poet, humorist and emcee.

Following a fun Saturday of adventure and recreation at Bear Lake, Conestoga Ranch invites fathers to take each other on in some friendly competition with a a bag toss and ping pong tournament from 4:00 to 6:00 p.m. Winners will earn prizes from Conestoga Ranch’s General Store. There will also be a pizza- making contest for Dads judged by resident pizza chef Cassidy Hudson. The crowned pizza winner will receive a one-night stay in a conestoga wagon during the 2016 season on a Sunday through Thursday night.

Saturday night’s entertainment at Campfire Grill Restaurant will feature Outlaw western music by GT Hurley, a Montana-based singer-songwriter.

All dads staying at Conestoga Ranch during Father’s Day weekend will receive a $50 credit for their next visit to the resort during the 2016 season.

The Following is a schedule of activities for the weekend:

Friday, June 17:
5:30 p.m. – Western Barbecue begins
6:30 p.m. – Live music by Sam DeLeeuw

Saturday June 18:
4:00 to 6:00 p.m. – bean toss and ping pong tournament; pizza-making contest
6:30 p.m. – Live music by GT Hurley

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ABOUT CONESTOGA RANCH
Overlooking Bear Lake’s magnificent turquoise-blue waters just outside Garden City, Utah, Conestoga Ranch encompasses 18 acres and the ability to accommodate up to 178 guests. The glamping resort is designed to make camping easy, cozy and comfortable. For overnight accommodations, guests can choose from Grant Tents, authentically styled Conestoga Wagons, and Traditional Tents. Each is outfitted with soft beds and fresh linens, and Grand Tents feature en suite bathrooms. Resort amenities include a game tent, Main Lodge with private spa-style bathrooms, Campfire Grill Restaurant, General Store, activities field, Wi-Fi, complimentary firewood and s’mores kits, and cruiser bikes. For more info, visit conestogaranch.com.

Glamping Resort Announces New Chef

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Media Contact:
Hilary Reiter
Redhead Marketing & PR
435.901.2071 | Hilary@redheadmarketingpr.com
conestogaranch.com

FOR IMMEDIATE RELEASE
April 20, 2016

BEAR LAKE, UTAH’S CAMPFIRE GRILL RESTAURANT WELCOMES NEW CHEF AND UPDATED MENUS FOR THE SUMMER 2016 SEASON

Fresh, Local Ingredients to be Served in Conestoga Ranch’s Open-Air Restaurant Beginning May 13

GARDEN CITY, UTAH – The Campfire Grill Restaurant, located at Conestoga Ranch, is set to open for the summer season on May 13 with a new chef and new menu creations for breakfast, lunch and dinner. Chef Vincent Liberato, who joins Bear Lake’s glamping destination after having been a chef at several fine hotels and restaurants in Pennsylvania, has crafted a menu that focuses on traditionally influenced American cuisine using fresh and local ingredients. He also plans to bring back some guest favorites.

The timber-framed, open-air restaurant was well received last summer by locals and visitors, who welcomed the more elevated, healthier dining venue at Bear Lake. Chef Vincent’s goal is to create flavorful, varied cuisine and to become known for offering the best burger in the region. The lunch and dinner menus feature a Bear Lake Wagyu beef burger. The beef is also used in the Black + Blue dinner appetizer, which is Wagyu sosatie (a South African meat skewer) with grilled tomato, blue cheese and crostini. Campfire Grill Restaurant will offer something for even the most discerning foodie with selections that include pasta, seafood and chicken. There is also a kids’ menu for lunch and dinner.

Excited to realize his dream of experiencing the West, Chef Vincent says it was an easy decision to spend the summer at Conestoga Ranch. “While glamping elevates the camping experience, I wanted to create an accessible, but gourmet menu with a hint of cowboy cuisine that complements the higher end yet friendly experience the ranch offers guests,” he explains. “Campfire Grill’s beautiful, open setting makes for a unique and relaxed dining experience.”

The wood-fired, artisan pizzas will return this summer with some new offerings like BBQ Chicken (pulled chicken, bbq sauce, mozzarella, caramelized onions). Additional dinner highlights are BBQ Rubbed Pork Chop and Hickory Smoked Salmon with a maple glaze.

The lunch menu features a sampling of fresh salads and sandwiches. “It’s a great mix of lighter and heartier items, and we have the ability to accommodate bus tours and groups who may be passing through to see Bear Lake going to or from Yellowstone and Teton national parks,” Liberato says.

A full-service breakfast menu has been designed to offer Bear Lake enthusiasts delicious, satisfying options to fuel up for a day of water and mountain recreation. Offerings range from granola with seasonal fruit and Greek yogurt to three egg omelets and brioche French toast. A continental breakfast will be available at Shake at the Lake when the restaurant is closed.

Campfire Grill Restaurant is open May 13 to October 2 to both guests of Conestoga Ranch and the public and will offer live music on weekends. For more info, menus and hours, visit http://conestogaranch.com/wp/campfire-grill/

Restaurant Hours:

May 13-June 12: open Thursday through Sunday
June 13-Sept 11: open 7 days a week
Sept 12-Oct 1: open Thursday through Sunday

Breakfast: 8 am to 10 am
Lunch: 11:30 am to 2:30 pm
Dinner: 5:30 pm to 10 pm

ABOUT CONESTOGA RANCH

Overlooking Bear Lake’s magnificent turquoise-blue waters just outside Garden City, Utah, Conestoga Ranch encompasses 18 acres and the ability to accommodate up to 178 guests. The glamping resort is designed to make camping easy, cozy and comfortable. For overnight accommodations, guests can choose from Grant Tents, authentically styled Conestoga Wagons, and Traditional Tents. Each is outfitted with soft beds and fresh linens, and Grand Tents feature en suite bathrooms. Resort amenities include a game tent, Main Lodge with private spa-style bathrooms, Campfire Grill Restaurant, General Store, activities field, Wi-Fi, complimentary firewood and s’mores kits, and cruiser bikes. For more info, visit conestogaranch.com.

Renowned Utah Chef Joins Park City Culinary Institute

Clement Gelas

Media Contact:
Hilary Reiter
Redhead Marketing & PR
435.901.2071 | Hilary@redheadmarketingpr.com
www.parkcityculinaryinstitute.com

FOR IMMEDIATE RELEASE
April 19, 2016

RENOWNED CHEF CLEMENT GELAS JOINS PARK CITY CULINARY INSTITUTE TO SPEARHEAD CORPORATE TEAM BUILDING THROUGH CUISINE

Headquartered at the Deer Valley Club, the Institute Offers a Variety of Programming for Groups

PARK CITY, UTAH – An increasingly popular destination for corporate meetings and retreats, Park City, Utah is home to Park City Culinary Institute, which uses cuisine as a vehicle for facilitating team building for groups. This month, one of Utah’s most impressive culinary talents, French Chef Clement Gelas joins Park City Culinary Institute to lead programs for corporate groups. A Park City resident since 2005, Gelas has served as Executive Chef at some of the resort town’s most celebrated restaurants, including Wahso, Waldorf Astoria Park City, and Talisker on Main. He remains Club Director of Food and Beverage for Talisker, while adding his new role with Park City Culinary Institute.

“Learning how to cook as a team is great practice for improving employee communication, time management, and problem solving skills,” says Chef Clement Gelas. “We create culinary programming that serves as a fun way to build rapport between colleagues, and develop leadership skills. Since just about everybody loves food, we use it as a way to inspire team work.”

Gelas leads programs ranging from demonstrations to hands-on workshops, wine tastings, and cooking competitions. Cooking programs range from 90 minutes to four hours, depending on the group’s schedule and needs. Shorter programs fit between meals, and can be hands-on cooking classes, or wine, whiskey and beer tastings. Four-hour programs include lunch or dinner.

“It’s rewarding for participants to compete against each other, working as teams to develop a menu or particular dish, organizing themselves and dividing the tasks between team members,” Gelas explains. “We also have a format that invites participants to cook their favorite childhood dishes to present to the others. It’s a successful tool for colleagues to become better acquainted while honing their presentation skills.”

Laurie Moldawer, the Institute’s Founder and Director, adds, “Companies often use the Institute’s programs to build stronger relationships with clients, and reward sales teams and high performers. Corporate Boards and C-level Executives use our programs to relax and build rapport between meetings.”

The programs are held at the exclusive Deer Valley Club, with ski in ski out access to Deer Valley Resort. As the sole provider of Food & Beverage for the Deer Valley Club, the school caters both on and off site. Private dining at the Deer Valley Club is a more intimate, relaxed and refined alternative to a traditional banquet room. The Institute’s chefs are trained all over the world which gives them the ability to offer authentic, international cuisine from Italian and Spanish to Japanese, Indian, Mediterranean, Middle Eastern and Latin. The private dining room can be customized for smaller groups of 30 guests to up to 100-plus guests. Capacity can be extended to more than 150 guests with al fresco dining on the private patio. Accommodations at the Deer Valley Club are occasionally available for groups during Park City’s shoulder seasons.

For more info about Park City Culinary Institute’s customized offerings for team building programs and private functions, and the faculty of award-winning chefs, visit www.pcculinary.com or call 435.659.5075.

ABOUT PARK CITY CULINARY INSTITUTE
Park City Culinary Institute features award-winning chefs to offer a distinctive culinary program that rivals some of the best culinary schools in the country. In addition to the school’s two-month immersive hands-on program, the Institute hosts teambuilding events and caters for private and corporate groups. Park City Culinary Institute makes it “Seamless, Wonderful, Fabulous!” according to Maureen McDonald at Health Catalyst. “The highlight of the trip… I can’t wait to bring another group and enjoy your amazing cuisine,” wrote award-winning caterer Mary Crafts on behalf of International Caterers Association. For more information, visit www.pcculinary.com.

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Conestoga Ranch Adds Event Amenities

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Media Contact:
Hilary Reiter
Redhead Marketing & PR
435.901.2071 | Hilary@redheadmarketingpr.com
conestogaranch.com

FOR IMMEDIATE RELEASE
March 30, 2016

UTAH’S NEWEST GLAMPING DESTINATION, CONESTOGA RANCH, ADDS BEAUTIFUL AMENITIES FOR WEDDINGS, MEETINGS AND PRIVATE FUNCTIONS

GARDEN CITY, UTAH – Conestoga Ranch, a high-end glamping resort in Northern Utah is poised to become Bear Lake’s premiere destination for weddings, corporate retreats and a variety of other private events. An expansive reception tent is being constructed to maximize the 18-acre property’s stunning view of Bear Lake’s turquoise-colored waters. A new Royal Tent Suite will offer the resort’s most luxurious, spacious and private accommodations for couples getting married, honeymooners, or anyone seeking an even more upscale lodging experience than the Grand Tents offer.

The Event Tent will be perched on the hillside overlooking Bear Lake and the surrounding mountains. With 1,700 square feet of space and 15 foot ceiling heights at its peak, the Event Tent can comfortably accommodate up to 100 guests seated at rounds or 125 theatre/ceremony style. The resort’s onsite event planner can assist in all aspects of coordination for weddings, corporate groups, family reunions, and any other celebration. The multi-function space features built-in power to accommodate any creative expression or need, ranging from a wedding band, DJ or corporate presentations and slide shows. The tent measures 50 by 20 feet when the canvas sides are closed, and 50 by 34 feet with all sides open.   Two restrooms will be located in an adjacent structure.

“The Event Tent promises to be Bear Lake’s most spectacular private party venue,” says Tom Hendrick, one of the owners of Conestoga Ranch. “After our opening last year, many guests inquired about our private function capabilities, so in response to all the interest, we designed the Event Tent to be customizable for a vast range of celebrations and gatherings.”

The resort will plan memorable weekends for wedding parties and their guests with programming that includes a welcome reception, outdoor adventure activities, a pig roast and line dancing rehearsal dinner, groom’s luncheon, a romantic ceremony and wedding reception, and farewell breakfast. The resort’s event planner works with each couple to impeccably manage every last detail of a wedding weekend to forever cherish.

Designed to offer a romantic, honeymoon-style experience, the new Royal Tent Suite provides ample space for brides to get ready for their big day, a comfortable seating area, king-size bed with plush linens, and a private, outdoor seating area complete with lounge chairs and a campfire. The en suite bathroom features a cast-iron soaking tub and separate shower.

Recognizing its appeal to large families and groups, Conestoga Ranch is adding more wagon circles so those visiting together can create their own enclave and enjoy close proximity around a shared firepit.

Conestoga Ranch offers concierge services to create itineraries for groups that include on-site meals, and activities and excursions such as horseback riding, ATV and water equipment rentals.

ABOUT CONESTOGA RANCH
Overlooking Bear Lake’s magnificent turquoise-blue waters just outside Garden City, Utah, Conestoga Ranch encompasses 18 acres and the ability to accommodate up to 178 guests. The glamping resort is designed to make camping easy, cozy and comfortable. For overnight accommodations, guests can choose from Grant Tents, authentically styled Conestoga Wagons, and Traditional Tents. Each is outfitted with soft beds and fresh linens, and Grand Tents feature en suite bathrooms. Resort amenities include a game tent, Main Lodge with private spa-style bathrooms, Campfire Grill Restaurant, General Store, activities field, Wi-Fi, complimentary firewood and s’mores kits, and cruiser bikes. For more info, visit conestogaranch.com.

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ProStart Student Benefits from Park City Culinary Institute Program

Media Contact:
Hilary Reiter
Redhead Marketing & PR
435.901.2071 | Hilary@redheadmarketingpr.com
www.parkcityculinaryinstitute.com

FOR IMMEDIATE RELEASE
March 8, 2016

PARK CITY CULINARY INSTITUTE IS MIDWAY THROUGH ITS FIRST SALT LAKE CITY PROGRAM; PROSTART STUDENT FINDS HUGE BENEFITS

PARK CITY, UTAH – Now in the midst of its first Salt Lake City session, Park City Culinary Institute is proving to be greatly beneficial for one student who completed initial culinary arts studies with Utah’s ProStart program, which educates high school students in the food industry. At age 21, Ian Lyman enrolled in Park City Culinary Institute’s two-month program to develop the skills that will advance his career by making him a more attractive candidate to prospective employers. He is also able to take advantage of the scholarship Park City Culinary Institute offers ProStart students – $500 for those who completed both years and $250 for those who completed one year of the program.

Drawn by the more intensive nature of Park City Culinary Institute’s offering and the opportunity to be educated by renowned, award-winning chefs, Ian Lyman explains, “While ProStart provides introductory exposure to the culinary industry, Park City Culinary Institute takes that education to an essential next level for those considering a career in the restaurant industry. It’s more comprehensive…I find that I’m learning more because we do more cooking every day.”

After the recent closure of other culinary schools in Salt Lake City and throughout the Intermountain West region, Park City Culinary Institute has emerged as a popular alternative to the declining industry of culinary schools thanks to its affordable tuition and format that jumpstarts students into a career after only two months of training.

“Other culinary schools are closing because their model makes no sense. Two months is all one needs to get started in the restaurant industry,” says Moldawer. “The pseudo colleges offering culinary training were just putting students into debt. Our graduates get better jobs than students with two-year degrees, and they can pay off their tuition within a year or two after starting work. And no other school in America offers mentoring by so many award-winning executive chefs.”

Ian is confident his Park City Culinary Institute education will allow him to work in a finer dining establishment when he graduates this spring. “I hope that a future employer will recognize that I’ve gained valuable experience by completing the PCCI course. One day, I’d like to go to Southern California to work in my uncle’s restaurants,” he says.

Park City Culinary Institute graduates have careers at some of the most prestigious food and beverage establishments in Utah, including Forage, Ruth’s Chris Steakhouse, St. Regis, Deer Valley Resort, Cuisine Unlimited, Talisker, and High West Distillery. Most graduates get their first or second choice of jobs.

“I’m hoping our program can also get Ian more money when he graduates, as our other graduates have been given raises as high as 17 percent after just two months of training,” says Moldawer. “As far as we know, we have 100 percent job placement for our students. We get calls all the time from employers, and none of our students are still looking for work, which lends a great deal of credibility to the Institute.”

Park City Culinary Institute’s next two-month session will take place at its Deer Valley campus, April 11 to June 3. Tuition and fees are just $8,900. For more information and to enroll, visit www.parkcityculinaryinstitute.com.

ABOUT PARK CITY CULINARY INSTITUTE
Park City Culinary Institute collaborates with the region’s top chefs to offer a distinctive culinary program that rivals some of the best culinary schools in the country. In addition to the school’s two-month immersive hands-on program, the Institute hosts team building events and demonstrations for private and corporate groups. Park City Culinary Institute is “On to something fantastic!” according to Food Writer Wilbert Jones, and the innovative approach to culinary education is “Definitely overdue” according to restaurant owner Jesse Shetler. Students are trained to succeed in small classes with personalized attention, where they master essential techniques and gain experience with diverse ingredients. For more information, visit ParkCityCulinaryInstitute.com.

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