The Culinary Institute of Montana at Flathead Valley Community College has extended the application deadline for the fall 2012 program to August 20. Applications are available in the Admissions Office inside Blake Hall on the college’s Kalispell campus, online at www.culinaryinstituteofmt.com or by calling 871-2793.
The Culinary Institute of Montana provides students with entry-level skills in the culinary arts industry. Students in the program learn basic to advanced technical skills in food preparation and service and management skills necessary to successfully perform within the food service industry. Career opportunities include but are not limited to food retail, wholesale and sales; food styling, photography and writing; restaurant and event catering; recipe tasting; bar and beverage management; and working as a personal or professional chef or nutritionist. Potential employers include hotels, restaurants, grade schools, college campuses, celebrities, cruise ships, large corporations, resorts and health care and assisted living facilities, among others.
The program is led by Instructor Hillary Ginepra, Certified Culinary Educator through the American Culinary Federation. Before coming to the Culinary Institute of Montana in 2005, she taught for prestigious culinary institutions including the Calphalon Culinary Center in Chicago, the New England Culinary Institute in Vermont and the Cooking and Hospitality Institute of Chicago. Outside of teaching, she operated her own catering and personal chef business for private clients and yachts in the World Trade Center Marina in New York City and worked with numerous caterers and restaurants in New York. Ginepra was trained at New York’s Natural Gourmet Cooking School, the only chef training program in the United States focused on wellness through the use of whole foods.
Joining Ginepra is Chef Howard Karp who began teaching at The Culinary Institute of Montana in 2008 and brought nearly 50 years of culinary industry experience to the college. A former director of food and beverage operations at the famed Waldorf Astoria Hotel in New York City, Karp trained at three five-star hotels in Switzerland before teaching at The Culinary Institute of America in Hyde Park, New York, the California Culinary Academy in San Francisco, Calif., and the Western Culinary Institute in Portland, Ore. Clients have included U.S. presidents, Britain’s Prince Andrew, foreign dignitaries and Super Bowl commissioners.