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WWW. WA S HBURN EC U L I NA RY. C O MWASHBU R NE C U L INA RY INST IT U T E IS PA RT O F K E N N E DY- KI N G C O LLE G E ,O NE O F T HE C IT Y C O L LE G E S O F C H I CAG O.
HANDS-ON TRAINING,REAL-WORLD OPPORTUNITIESA core component of the Washburne CulinaryInstitute curriculum is the hands-on experienceour students gain in Washburne-operatedenterprises. The real-world training ensures ourgraduates are prepared to work in Chicago’smost successful culinary and hospitalityestablishments immediately upon graduation.SikiaLocated at the Washburne headquarters atKennedy-King College campus, Sikia offers globalcuisine in a contemporary dining atmosphere. Everydish is prepared and served by Washburne studentshoning their front-of-the-house and back-of-thehouse skills.Washburne Café at the FountainAdjacent to the Buckingham Fountain in GrantPark, the Washburne Café at the Fountain offers aseasonal menu prepared and served by Washburnestudents from Memorial Day through mid-October.
TheWashburneTraditionWashburne Culinary Institute, one of the oldest culinaryschools in the nation, marries the latest culinary techniqueswith hands-on training and real-world experiences. TheWashburne tradition produces culinary graduates whoare well-rounded and prepared with the skills to work inChicago’s most successful restaurants.The Culinary and Hospitality sector is an enormous industryin America, employing tens of millions of people. From thesmallest neighborhood restaurant to the most luxuriousmetropolitan hotels, skilled chefs, caterers, and hospitalitypersonnel are needed to provide guests and diners withexceptional food and lodging. If you have a passion forcooking, baking, or organizing staff and events, the CityColleges of Chicago Culinary Arts and Hospitality programmay be a good fit for you.2
Certificate &Degree PathwaysWe offer a range of certificate and degree programs tobuild your qualifications and career. Earn a basic certificatein as little as three months, an advanced certificate in ninemonths, and an associate’s degree in less than two years.*BASICCERTIFICATEBAKING & PASTRY ARTSCULINARY ARTSHOSPITALITY MANAGEMENT(COMING IN FALL 2014)*Based on full-time course loads. ADVANCEDCERTIFICATE A.A.S.DEGREE
From Collegeto CareerJob stability and careeradvancement are thestandard in the thrivingculinary arts and hospitalityindustry. In the last fiveyears alone, job growth forthe industry has outpacedemployment trends acrossmost industries.Learn about Culinary Artsand Hospitality careeropportunities at:www.ccc.edu/careerfinder4
Become One of ourSuccessful GraduatesT H ES E A R E S O M E O F T H E M A N Y TA L E N T E D I N D I V I D UA L SW H O R E C E I V E D T H E I R C U L I N A R Y T R A I N I N G AT WA S H B U R N E.Jimmy Bannos / Executive Chef & OwnerH E AV E N O N S E V E N R ES TAU R A N T SMargarita Challenger / Executive Chef & OwnerG UA N A J UATO A N D E V E R ES T B U R G E R A N D B A K E R YJames Dragatsis / Chef & OwnerM A R I G O L D R ES TAU R A N TMark Facklam / Culinary DirectorT H E I N T E R N AT I O N A L C U L I N A R Y S C H O O LAT T H E I L L I N O I S I N S T I T U T E O F A R TJohn Gatsos / Executive ChefTAV E R N O N R U S HJim Kallas / President, Midwest RegionEU R ES T D I N I N G S E R V I C ESMary Beth Liccioni / Owner & ManagerL ES N O M A D ESHeng Lim / Cheese BuyerWHOLE FOODS MARKETMichael McGreal / Department & Chair,Culinary and Hospitality ManagementJOLIET JUNIOR COLLEGEJohn Meyer / Executive Chef & OwnerB J ’S M A R K E T A N D B A K E R YKeith Morris, Mark Soltis, Katy Walsh /Culinary Arts TeachersC H I CAG O P U B L I C S C H O O L SMary Sue Milliken / Chef & RestaurateurCookbook Author, TV Personality, andTop Chef Masters, Season 3Larry Raymond / CreatorS W E E T B A BY R AY ’S B B Q S AU C EPorfirio Robles / Executive ChefD R I N K E R B I D D L E & R E AT HFreddy Sanchez / Executive Chef & PartnerA D O B O G R I L L R ES TAU R A N T SDavid Siano / Executive Sous ChefH O R S ES H O E CA S I N OJohn State / Executive Chef & PartnerS E A S O N 52 R ES TAU R A N TAudrey Triplett / Executive ChefG I B S O N ’S S T E A K H O U S EReymundo J. Villalobos / Chef de CuisineTA B L E F I F T Y-T WOKocoa Winbush / OwnerKO C OA’S K I TC H E NBrian Wright / Corporate ChefR O S E B U D R ES TAU R A N T S
AboutCity CollegesFounded more than 75 years ago,Washburne Culinary Institute is oneof the oldest culinary schools in thenation. Headquartered on 63rdand Halsted on the City Collegesof Chicago Kennedy-King campus,Washburne provides students withthe latest culinary techniques, alongwith essential hands-on experienceto ensure they are equipped towork in Chicago’s most successfulrestaurants, hotels, private clubs,and other culinary establishments.Washburne Culinary Institute isone of City Colleges of Chicago’sCollege to Careers sites, where weare working with industry leaders toensure our curriculum will providestudents with the skills that aremost important and valuable in theworking world.Some of our College to Careerspartners include: Hyatt Hotels and Resorts InterContinental Chicago Aramark Rome’s Joy Catering Jimmy Bannos, a Washburnealumnus who owns Heaven onSeven and the Purple Pig restaurant6
Parrot CageSouth Shore Cultural Center7059 S South Shore Drive773.363.1902Seasonal Summer Lunch Service:Tuesday – SaturdayDinner:ENJOY A MEMORABLEDINING EXPERIENCE ATANY OF OUR CULINARYESTABLISHMENTS AND YOUSUPPORT THE STUDENTSAND PROGRAMS OFWASHBURNE CULINARYINSTITUTE ATKENNEDY-KING COLLEGE.Wednesday – SaturdaySunday BrunchSikiaKennedy-King College Campus740 West 63rd Street773.602.5200Open Fall and Spring semestersWednesday – FridayWashburne CaféJackson and FranklinCity Colleges of Chicago 0Washburne Caféat the FountainGrant Park, next to Buckingham FountainOpen May – mid OctoberFind us on Facebook:/WashburneCulinaryInstituteCCCWashburne ary.com773.602.5485WASHBURNE CULINARY INSTITUTE KENNEDY-KING COLLEGE 740 WEST 63RD STREET CHICAGO, IL 60621
Washburne Culinary Institute, one of the oldest culinary schools in the nation, marries the latest culinary techniques with hands-on training and real-world experiences. The Washburne tradition produces culinary graduates who are well-rounded and prepared with the
