Fast Recipes Presents the Seattle Culinary Academy

From an emphasis on sustainable food systems to exploring the “farm to table” process to making connections within the industry, the Seattle Culinary Academy aims to prepare students to be well-rounded and well prepared for a career in the food industry.  We spoke with Kären Jurgensen about the advantages of attending the Academy. 

What makes the Seattle Culinary Academy special?

We are located in the heart of the city, so we have a very diverse student body; our students keep our program vibrant. Our staff is knowledgeable and incredibly helpful to our students as they navigate their education path. Our faculty is esteemed within the industry and the program.  Our chef instructors keep current by consulting, traveling, writing, networking and working directly in the industry.  The experience of our faculty and staff afford our students an excellent industry network to seek employment with upon graduation.  Finally, our curriculum is unique in that we were the first culinary program in the U.S. to offer a formal course in “Sustainable Food Systems” to our students.  We pride ourselves on offering our students a well rounded culinary education that includes both classical and modern techniques.

What kind of courses/programs do you offer?

Seattle Culinary Academy has two programs:

Specialty Desserts and Breads Program: Our newly remodeled bakery features instruction in artisan bread baking, cheese making and fermentation, and pastry making with a focus on specialty chocolate work. 

Culinary Arts program:  We offer culinary theory classes that teach classic and modern theory and technique and hands on practice while we operate 2 restaurants “Square One Bistro” and “One World Dining”.  There is an emphasis on international cuisine education.  Our restaurants will reopen this spring after an extensive remodeling. “One World Dining,” our fine dining restaurant, will feature an exhibition kitchen with a European style "piano" cooking island, an elegant dining room and a private dining room.  “Square One Bistro” will feature an "ala carte" style menu, a pizza oven and a casual dining atmosphere.

Unique to our program is the opportunity for our students to get a real “farm to table” experience.  Summer quarter, we take students to the Skagit Valley to garden in a one acre plot under the tutelage of farmers.  Students then tour the valley and talk to different producers about their operations. 

In addition, we offer scholarships to Quillisascut Farm School in the summer for students wishing to immerse themselves in a farm to table experience.

What are classes like?

Students move through a 6 quarter program, starting with the basics in the first quarter, then moving on to quantity cooking (2nd quarter), introduction to line cooking (3rd quarter), fine dining (4th quarter) and management (5th quarter).  The summer quarter focuses on catering, charcuterie, and ice carving. (We have a world champion ice carver on our faculty).

The specialty desserts and breads program is 5 quarters.  The program's curriculum includes rustic breads, tarts, mousses, truffles, petit fours, tortes, chocolate work and European specialties, and includes demonstrations on topics such as pulled sugar, intricate decoration, showpieces and plated desserts. The program culminates in the "Pastry Chef-of-the-Day project," during which students create and supervise production of a bread/pastry line.

Could you tell us about the teaching facilities?

We are located within the Seattle Central Community College Campus; we have a beautiful new bakery with top of the line equipment.  We are anticipating the completion of our new culinary kitchens and dining rooms in April of this year.

Our director gives tours of the facility and programs every other Thursday to anyone who is interested.

What is the admissions process like?

Each prospective student meets with a workforce counselor who assists with getting the student proper testing, paperwork, financial aid, etc.  Once the paperwork is completed, the counselor will get the student onto the waiting list for the program.

For more information: www.seattleculinary.com

What responses have you received from your students?

We get great feedback from our students.  My favorite is when our students get jobs in the industry - our students tend to move up through ranks in the kitchens faster because of the education that they received from SCA.  We have many graduates successful in owning their own businesses, and then in turn employ our students and graduates.