Learn the techniques the professional chefs use.
 
Share your passion for food with fellow culinary students.
 
Learn how to select the right ingredients.
 
 
Learn the techniques the professional chefs use.
 
 

It's The Way We Cook.

PIC PIC PIC
Click a photo to launch the photo gallery!

 

2019-2020 Will Be Our Final Year! 

 

After over 100 years of successfully training young men and women in Columbus, Bradford School, which includes Columbus Culinary Institute, has announced it will no longer enroll new students as of June 2019. 

All current students will have the opportunity to complete their programs by April 2020 and walk at graduation.  They will also be able to utilize Bradford School's career services staff through at least June 30, 2020.  

We are proud of our history, and we look forward to the success of our final class of students.  

 
 

Columbus Culinary has been proud to offer an 18-month Associate of Applied Science degree in culinary arts program and a 12-month diploma in culinary arts. Our culinary students and chef instructors have shared their enthusiasm for everything food related. 

Do you have the right ingredients?
Vegetables
 
 
 
Facebook Columbus Culinary




2012 graduate Brian “Tator” Edwards and 2013 graduate Shannon Gerasimchik recently competed on Food Network’s Halloween Wars Season 7! Chef Brian Edwards is the Chef de Cuisine at LifeWorks Restaurant. Chef Shannon Gerasimchik is the Food & Beverage Director with New Era Golf at the Golf Club of Dublin. Tator was the carver for Team Sugar Slashers and Shannon was the carver for Team Morbid Masterminds. They both did an OUTSTANDING job and we at CCI are extremely proud of both Shannon and Tator! 

 

THE LEGACY CONTINUES! Congratulations to our Hot Food Competition Team for winning the State of Ohio competition for a 6th year in a row! 


ACF Columbus Chapter holds several of their monthly meetings at CCI. We were privileged to recently host a meeting which featured Diana Clark of Certified Angus Beef LLC from Wooster, Ohio. Ms. Clark educated those in attendance on the true meaning of “Certified Angus Beef” and the 10 exacting specifications for marbling, size and uniformity to earn the Certified Angus Beef certification. She spoke in detail on the 10 specifications and the science behind them. She also spoke of the value of Certified Angus Beef to the food service industry; satisfied customers and return visits.

CCI would like to thank the ACF Columbus Chapter and Blue Ribbon Meats for arranging a truly thorough and educational meeting!

Pictured from left to right:

Chef Kevin Dyer, Blue Ribbon Meats

Dan Reese, Director of Operations, CCI

Diana Clark, Certified Angus Beef LLC

Johnny D’Andrea, Blue Ribbon Meats

Chef Tom Hunt, CCI Instructor, Vice President, ACF Columbus Chapter

Starting on March 3, 2018, Columbus Culinary Institute will be the host for the Ohio FCCLA Region III Culinary Competitions. Over 105 students from 13 high schools/Career Centers/Career Tech Centers will be competing in 6 categories. CCI has lined up industry leaders from Central Ohio to judge the competitions. The winning individuals/teams will go on to represent Region III in the Ohio FCCLA State Competition to be held in mid-April at CCI. 

At this year's American Culinary Federation (ACF) Columbus Chapter's Presidential Gala, two OUTSTANDING employees of CCI and members of the chapter were honored with the coveted From a Whisper to a Roar awards. CONGRATULATIONS to Chef Michelle Willoughby, C.E.P.C., A.E.C., and Michelle Hathaway, Culinary Career Services Director! This award is given to professionals in the industry that give selflessly of their time and talent, often without recognition. Congrats again to both of our Michelle's!