Becoming A Chef

Aspiring chefs come out of the Culinary Institute at Indian River State College with a number of attributes: an associate in science degree, hands-on training in all the basics of food preparation and classic culinary techniques, and fundamentals of management. In addition, they almost always come out of the institute with something else – a job. 

Area executive chefs, club and restaurant managers, and others in charge of large food operations support the program and commit to further train the graduates to the high standards of their clientele in Vero Beach. There is good reason for this support. The Culinary Institute rivals the more famous culinary arts programs in the nation and develops entry-level cooks who are skilled and dedicated to rise in their chosen profession.

“The Culinary Institute at IRSC gives its students a good knowledge of what the industry is asking for,” says Joe Faria, executive chef and food and beverage director at Quail Valley Golf Club. “I can honestly say that we have been so successful with the students from the college that I don’t have to go outside of Indian River County to recruit entry-level cooks as I have in the past.”