Address:
201 E. Colorado Blvd
Glendale, CA 91208
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Ecole de Cuisine Los Angeles
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201 E. Colorado Blvd
Glendale, CA 91208 (map) - (818) 641-6899
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Open for enrollment-
Breakfast Baking/Pastry dough, $1050- 4/04/11
Cakes/Advanced Cake Decorating, $1680- 5/15/11 (at our new kitchens in Glendale)
International, $2500- 5/17/11 (current students have priority enrollment)
Pro-Skills C-Track, $2500- 8/1/11 (at our new kitchens in Glendale)
– Feb 14, 2011 at 9:19 am
Professional Cooking School
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Ecole de Cuisine Los Angeles • Glendale, CA
- You'll be asked a few quick questions that will help describe your needs.
- You'll be asked to provide your contact information so that Susan Park will be able to get in touch with you.
- You'll have the option to get competing quotes from other qualified service professionals, saving you time and money.
In response to the growing demand for highly-trained and detail-oriented culinary professionals in Southern California, the Chefs Center of California has partnered with local chef instructors to form a new culinary academy – Ecole de Cuisine Los Angeles (ECLA).
ECLA’s mission is to deliver high quality culinary training with a foundation in French technique through individual attention, small class sizes, and longer class tracks.
Classes will be offered in the evening during the week to better accommodate working professionals. In addition, each class track may be taken individually without committing to ECP’s entire culinary program, allowing students to focus on their areas of interest while managing tuition costs.
Reviews
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February 14, 2011
Chef instructors who care about student success. I know I am at the best pro school in Los Angeles.
– Eva
Question and answer
Q. What important information should buyers have thought through before seeking you out?
A. We ask prospective students to conduct thorough research before choosing the right professional culinary arts program. Ecole de Cuisine Los Angeles is confident that we are the best in our category.
Q. Why does your work stand out from others who do what you do?
A. Prospective culinary professionals, whether in restaurants, at newspapers, or in the corporate world, shouldn’t have to cripple themselves financially to achieve their academic goals. ECLA’s only focus will be its students. We’ll judge our success by our students’ success.
Q. What do you like most about your job?
A. Teaching success to students who take initiative and responsibility.
Q. What do you wish customers knew about you or your profession?
A. The work is challenging and demanding.
Q. If you were advising someone who wanted to get into your profession, what would you suggest?
A. If you want to truly excel in the food industry, you will have dedicate yourself 100%. Since there is the possibility of spectacular success and glamour in the food industry, it tends to attract a critical mass of highly competitive students.
