The Culinary Institute of Michigan helps prep Michigan chef for “Hell’s Kitchen”

Turn your love for cooking into a career at the Culinary Institute of Michigan.

Chefs Kimberly Ryan and Chris Sowa talk about their experience at the institute, and what the school did to help them with their careers. Ryan also explains how the school's program helped her prepare for being a contestant on this year's season of "Hell's Kitchen."

The curriculum at the Culinary Institute of Michigan is divided into class time and lab time. Classes focus on production of food, while lab time is a larger portion of the curriculum, allowing students to practice and refine their cooking skills.

Not only is production a huge part of the program, but there is a low student to chef ratios in the labs so the students can get more one-on-one attention. This is a unique difference from the institute compared to other culinary schools.

Students are also required to volunteer to gain production skills. They even push students to haul linens, wash dishes, clean stoves, and every other job that comes with working in the kitchen.

The Culinary Institute of Michigan also helps students find high quality internships. Kim interned at The Cook's House, then began to work for Black Star Farms in Traverse City before she found her way to "Hell's Kitchen."

You can watch Kim in action on "Hell's Kitchen" on Friday at 8 p.m. on FOX.

If you're considering a culinary career, you can schedule an appointment by calling 1-800-937-0337 or fill out an application online.

 

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