SALT LAKE CITY — There’s a place on State Street in Salt Lake City just north of 1500 South where one can step off the sidewalk along the bustling street and into a sprawling commercial kitchen with exposed brick walls and natural light streaming in from the windows.
It’s the Park City Culinary Institute’s Salt Lake location, and depending on the time and day, there will be either culinary students earning their professional certification or chefs-for-the-night at a one-off cooking or baking class.
The culinary school’s Salt Lake location, which opened its doors in January, will offer its next round of culinary certificate programs starting Oct. 16 and is one of many local companies seeking to give Utahns of all ages and skill levels the tools to be successful in the kitchen.
Park City Culinary Institute
According to institute director and founder Laurie Moldawer, the culinary school embodies an ideal environment for foodies in Utah.
“There’s something unique about Utah and where it is right now and how restaurants are growing and people are starting to take food seriously,” Moldawer said, adding that it’s a special environment that fits the Park City Culinary Institute well.
“Utah is really at the cusp of all these restaurants starting to build a following of people who respect and appreciate great food,” she said. “It’s a good place for us. We’re really excited to be here right now.”
Moldawer, originally from New York, attended Le Cordon Bleu culinary school in Paris and is a chef in her own right. She helped to found Park City Culinary Institute nearly five years ago and has established a school with a distinct identity.
She said there are several things that set the institute apart from other culinary schools, namely that the programs are shorter and less expensive, the instructors are experienced chefs…