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I’ve been working with ͵��й�� students in New York for years and they are consistently among the best young chefs in my restaurants.

When I visited ͵��й�� in New York, I was so impressed with the school’s facilities and culinary programs. I know our Los Angeles chefs and restaurateurs are looking forward to having a premier culinary school for aspiring chefs and having a resource for recruiting talent close to home. It’s a great time to be cooking in LA — there is so much opportunity to cook for those that want a career in the field.

I love working with ͵��й�� graduates; they're very focused, very passionate and determined. ͵��й�� is known for its great chef-instructors and facilities. And if I am impressed with the work an extern or entry-level cook does for me, I can reach out to some of the best restaurants in the world to help them get their next job.

It's amazing to see what kind of important contributions ͵��й�� alumni have made to our restaurants. When an applicant comes to us from ͵��й��, we know they've been schooled in both the technical and hospitality skills so crucial to succeed in this business.

The ͵��й�� has proven to be an excellent resource for us for many years. With its world class programs and curriculum, I know I will continue to rely on ͵��й�� to recruit skilled, ambitious young professionals.

͵��й�� instills in its alumni the highest standards and discipline, which is always shown through their work. At Jean-Georges and other restaurants, we look forward to seeing ͵��й�� on an applicant's resume and are always impressed by their determination, imagination and devotion to the culinary arts.

͵��й�� helped lay the foundations of my education as a chef. It was there that I learned the basics, and those lessons have stayed with me throughout my entire career, from Paris to Monte Carlo to New York City.

I chose ͵��й�� as a postgraduate education. I wanted to be a chef but didn't need to pursue another degree — I wanted to work! I needed a strong foundation in classic technique taught in a relatively short time, that I could take to any restaurant and build my skills on, and that's exactly what I got at ͵��й��.

The talented chef-instructors at ͵��й�� clearly teach students skills that prepare them for the reality of working at the highest level in the restaurant industry. We rely on ͵��й�� as an integral partner in recruiting well-trained new staff, full of potential!

My experience at ͵��й�� was shaped by the tremendous quality of the ͵��й�� instructors and the wisdom, experience and passion they bestowed on their students. Chefs Einav Gefen and Ted Siegel remain mentors to this day. I believe ͵��й�� is a dynamic and forward-thinking hub of culinary education.

The graduates and externs we have hired over the years from the ͵��й�� have always come to us informed, eager to work and well-trained.

After a successful 20 years in some amazing kitchens, I'd earned a lot of opportunities - and I chose to join the team at ͵��й��. I have always admired ͵��й��, and education is the perfect opportunity for me to give back, to inspire the next generation of chefs to enjoy and excel in a career in culinary or pastry arts.

͵��й�� has a reputation for producing some of the most talented and reliable students in the culinary field. We are thrilled to have ͵��й�� finally here in LA! We can't wait to have some of those students in our facilities.

I was thrilled to learn that the ͵��й�� is expanding and opening its second location in Los Angeles. It is a hub of culinary innovation, and having a culinary school of ͵��й��’s caliber in this market will only enhance the city’s standing as a major culinary center in the U.S.

Having the strong culinary background that I learned from ͵��й�� really helped me with everything I have done since school. It gave me credibility in the industry, and gave me the language and the skills I needed to later stand beside some of the greatest chefs in the world.