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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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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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Park City Culinary Institute’s Successful Model and New SLC Campus

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

FOR IMMEDIATE RELEASE
January 13, 2016

PARK CITY CULINARY INSTITUTE INNOVATES CULINARY EDUCATION AS TRADITIONAL TWO-YEAR CULINARY SCHOOLS ARE FORCED TO CLOSE DOWN

The Successful Two-Month Model Launches Students into Their Culinary Arts Careers Without the Burden of Exorbitant Student Debt

PARK CITY, UTAH – As a result of the Obama administration’s recent cut of the federal loan program that provided up to 90 percent of trade school funding, mostly through student loans, several notable culinary arts campuses and programs have closed their doors. Students were graduating from these two-year culinary schools with thousands of dollars of debt that could not feasibly be paid off with the $10 per hour kitchen jobs they were getting after graduation. Realizing this model was not sustainable, the Park City Culinary Institute opened in 2013 with an alternative, innovative approach – a two-month, more affordable program that partners students with renowned chefs; students are eligible for the same jobs after two months than those graduating from two-year programs, only without the exorbitant debt.

“Since Obama cracked down on abusive private schools, the largest culinary school in the country – Cordon Bleu – had to close all 16 campuses. Here in Utah, The Art Institute closed its doors along with one-third of the other Art Institutes around the country. Something was gravely wrong with culinary education in this country, when as many as 25 percent of graduates were defaulting on the loans that put them through school,” observed Laurie Moldawer, Director and Founder of Park City Culinary Institute. “It never made sense to me, and seemed unfair, to ask students who would be working moderate-paying jobs to take on enormous amounts of debt. Instead, we set up our school to have a tuition in line with the salaries our graduates would receive. We don’t want our graduates burdened with debt. We developed a program that gets students the same jobs – in just two short months. In fact, we have better placement rates because we are smaller, and give our students access to some of the most respected chefs in the country.”

While other schools are shrinking, Park City Culinary Institute’s innovative model is enabling the school to expand with the opening of a Salt Lake City campus this year. Students benefit from two months of affordable training that can be paid off within six months of work. This is unheard of in the industry.

“Our innovative program includes a faculty of executive chefs from the region’s top restaurants and catering companies who teach our classes. They are business owners themselves, so they give the students a new perspective. We have field trips that give students the opportunity to meet with farmers and artisans, and discover how they can have a say in what farmers grow, and what cheeses can be made for them locally, as they begin their careers,” Moldawer explains. “We are very fortunate to be in Utah, where students form relationships with farmers, ranchers, and artisans who produce the healthy ingredients they’ll be cooking with.”

Traveling from around the county to hone their culinary skills in a world-class mountain resort town with more chefs per capita than Paris, students enjoy access to highly-accomplished and award-winning chef instructors. Beginning the first day of class, Park City Culinary Institute’s students work in small groups to develop knife skills and learn various cooking methods and techniques. They no longer need recipes; they understand the science behind the recipes.

Culinary Director and Chef Instructor Houman Gohary, who is fast becoming a regular personality on the Food Network, opened Park City’s Good Karma restaurant after opening more than a dozen restaurants for Ritz Carlton around the world – including several that now have three Michelin stars. Additional, dynamic faculty members include Rebecca Millican, Executive Pastry Chef at la Caille, who for many years trained New York’s top chefs in pastry, and Adam Kreisel, whose career started in some of San Francisco’s finest kitchens, served as executive chef at Robert Redford’s Sundance Resort, and now owns Chaia Cucina, a high-end catering and consulting company. More information on Park City Culinary Institute’s renowned faculty can be found at http://www.parkcityculinaryinstitute.com/meet-the-team/

Applications are currently being accepted for upcoming programs in Salt Lake City, February 8 – March 31, 2016 and Park City/Deer Valley: April 11 – June 3, 2016. For details, visit http://www.culinaryschoolutah.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 teambuilding 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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Private Sundance Party Venue Emphasizes High-End Cuisine

Park City Culinary Institute

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

 

FOR IMMEDIATE RELEASE
November 17, 2015

PARK CITY CULINARY INSTITUTE ANNOUNCES A NEW, EXCLUSIVE VENUE FOR PRIVATE PARTIES AND DINNERS DURING SUNDANCE, FEATURING CUISINE BY UTAH’S MOST RENOWNED CHEFS

PARK CITY, UTAH – For films, brands and corporate groups seeking a more exclusive and private Sundance venue in Park City, Utah, Park City Culinary Institute is pleased to offer a new secluded, rustic and refined space in Deer Valley’s Silver Lake Area. Located at the ski-in, ski-out Deer Valley Club, Park City Culinary Institute hosts many high-end corporate events throughout the year, including during the Sundance Film Festival, which takes place January 21-31, 2016.

Park City Culinary Institute’s chefs each have more than 20 years of experience and are some of the most celebrated in Utah with their own nationally renowned restaurants. In addition to being featured on national TV, they have contributed to cookbooks, consulted worldwide for companies such as Ritz Carlton, and have collaborated with the James Beard Foundation. An Executive Chef is selected and dedicated to each private event based on the type of desired cuisine. He or she works with event coordinators to develop a perfect and unique menu to suite every taste and budget. Cuisine options are endless, including Park City’s innovative Western Mountain Cuisine, High Alpine, and Ranch and River inspired menus. The Institute’s master mixologists and sommeliers are on hand to design a cocktail menu and wine list that complements the style of cuisine and type of event.

“We have developed a reputation for creating flawless, personalized cocktail parties and dinners for discerning clients interested in memorable, local cuisine that elevates the standard party fare,” says Laurie Moldawer, Director of the Park City Culinary Institute. “In addition to enjoying the exclusive Deer Valley Club, and mingling with world-class chefs, guests can enjoy the greater privacy and five-star convenience that other venues can’t provide.”

The Deer Valley Club can accommodate up to 240 guests (indoors and heated patio tent, combined). Only one party is hosted per night, so those planning events have exclusive use of the facility. Guests may enjoy their dinner, luncheon or cocktail party without being rushed to breakdown or depart the beautiful space. The venue may also be used for daytime functions, such as gifting suites, hospitality lounges and brunches. Valet parking is available, and the Deer Valley Club is located on Park City Transit’s free bus route.

For more information about Park City Culinary Institute’s festival party offerings, please visit www.parkcityculinaryinstitute.com or call 435.659.5075.

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 private events and demonstrations for 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 CulinarySchoolUtah.com.

 

Foodie PR Galore

We are pleased to announce that Redhead Marketing & PR is now managing the public relations for Park City Culinary Institute based in Deer Valley, Utah with a second campus opening early next year in Salt Lake City. The renowned cooking school with some of Utah’s most notable chefs/restaurateurs as instructors also offers culinary-themed team building events for corporate groups. The Institute is now launching a new six-month program that allows students to graduate debt free thanks to a creative partnership with area hotels, caterers and restaurants. Last week, we also had the privilege of attending a graduation reception for the most recent class. What a treat to be in the presence of such world-class chefs and their students, who will no doubt enjoy successful careers!

Read more about the new six-month program in our first press release for the Park City Culinary Institute.

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graduates

 

Our Client Featured in The New York Times

A couple of months ago, we suggested to our glamping resort client, Conestoga Ranch, that they develop some programming for what was anticipated to be the slower season. The objective was to simultaneously boost the Bear Lake, Utah resort’s September occupancy while creating opportunities for press coverage. They looked to us for suggestions. Knowing the popularity of culinary tourism and fitness retreats, we came up with a paddleboarding and yoga retreat weekend (Pose & Paddle) and a weekend of fun cooking and wine seminars (Campfire Culinary Adventures). We approached some local Park City contacts to lead and help market the retreats.

After we ironed out the details of each retreat and the all-inclusive pricing, we wrote a press release to announce them and pitch the media. This turned out to generate a great deal of interest from the press, including this week’s articles in The New York Times, Salt Lake Tribune, Salt Lake Magazine and Salt Lake City Weekly – a combined media value of thousands of dollars.

As a New Yorker and longtime public relations professional, The New York Times is the crown jewel. It’s a PR guru’s equivalent of winning a tennis grand slam or an Olympic gold medal.

Campfire Culinary Adventures, led by the Park City Culinary Institute, will be held September 18-20. Pose & Paddle is scheduled for September 25-27 and is led by two Park City yogis and paddleboard enthusiasts. Round up some family/friends/coworkers and book your memorable weekend by calling 844-GO-GLAMP. For more info, visit Conestoga Ranch.

Here are links to articles:

The New York Times

Salt Lake City Weekly

Salt Lake Tribune

Salt Lake Magazine

Namaste and Bon Appetit!

Joie yoga SUP

Chef Julie Photo