There are lots of good cooking schools, professional and amateur. There are lots of great places to study the history of the hospitality industry. There are also excellent hotel/restaurant management programs at major universities. But what has been missing, until now, is expert continuing standardized education for the whole Food & Beverage division.

While we will naturally be taking advantage of the culinary teaching skills of our select membership faculty, and while courses in culinary technique will be offered, we want to stress a broader curriculum, including financial expertise, human resources, computer skills, marketing and public relations, and other management functions, and will be utilizing the very best professionals who both work in these areas and are able to teach what they know as our faculty members.

Classes are both online and in real-time as we harness the power of information technology to implement this new kind of Food & Beverage Course program. 

Creating Culinary Excellence through the exchange of knowledge from today's Chefs around the Globe

Walter Neuhold, Founder

The Professional Chefs Association