As Chattanooga continues to expand its food scene, one local educational institution noticed a need that wasn’t being met.
Despite a growing demand for high-quality restaurants, well-trained cooks and chefs can be hard to find in the Scenic City, according to chef Philippe Gehin. That’s a big part of the reason Virginia College is investing $2 million in Culinard, the Culinary Institute at Virginia College in Chattanooga.
Philippe Gehin, chef and program director for Culinard, the Culinary Institute at Virginia College in Chattanooga, showcases one of the institute’s new classrooms.“Our business advisory board had several meetings and looked at downtown and the suburbs of Chattanooga,” said Virginia College Chattanooga market development manager Richard Johnson. “There’s been such an explosion in the restaurant and hospitality industry, but there’s a real need for chefs, pastry chefs and cooks. Our feasibility study showed that need and so far the industry has been very supportive.”
The new nine-month program at Virginia College, located at 721 Eastgate Loop Road, prepares students for a diploma in culinary arts or pastry arts and follows American Culinary Federation Accrediting Commission guidelines.
“Our program trains entry-level cooks and it’s up to them to become great chefs,” said Gehin, who serves as the program’s director. “I’ve been in the industry for 40 years and when I came here I was like a kid in a candy shop. In some of the most prestigious institutes in the world you have to beg for a strainer, but there is no begging here.”