“The hands-on nature of the CMC program was a great fit for me. Working in restaurant kitchens while attending classes allowed me to constantly practice the techniques I was learning in the classroom. I was able to move at my own pace through the program, and working in several different restaurants over the course of the program allowed me to see the restaurant business from multiple perspectives.”
Scott Ulen graduate in 2009. After working for a year at the Michelin-starred restaurant Tru, he has chosen to focus on charcuterie at the Chicago gastropub Owen & Engine.