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Sun Valley Culinary Institute Holds Open Houses for Prospective Students
Thursday, April 27, 2023


The Sun Valley Culinary Institute will hold two open houses for those wishing to learn more about its  one-year Professional Program, which offers a career path in the culinary arts.

The third program for those seeking professional culinary work starts September 2023.

Sun Valley Culinary Institute’s Executive Director Karl Uri and Culinary Director Chef Andrew Floyd will be on hand to present an overview of the program from noon to 3 p.m. Saturday, April 29, and from 5 to 7 p.m. Wednesday, May 10.

The Culinary Institute is located at 211 N. Main Street in Ketchum.

Appetizers will be served.

Floyd has more than 22 years of teaching experience, 12 years of restaurant cooking, and 17 years of professional culinary management. He possesses an in-depth understanding of French cuisine and products with a concentration on the food and wines of Provence. He also is versed in Italian and Spanish cuisine and wine.

The program is set up so that students learn the basics of working with knives, meat, chicken, seafood and more during the first couple months. They then get real life experience working at restaurants in Ketchum or Sun Valley during the busy ski season.

They return to the Culinary Institute during spring slack season to learn baking techniques, the finer points of cooking Italian cuisine and more before heading back out to cook at Sun Valley-area restaurants during the busy tourist season.

Students get paid for their restaurant work helping to mitigate the cost of tuition. They receive a U.S. Department of Labor Apprenticeship Certificate upon completion of the one-year program.

“The Sun Valley Culinary Institute has its doors open to welcome and meet prospective students in the Valley, region and state, who might be interested in pursuing a career in the culinary arts,” said Uri. “We hope candidates will stop by, no matter their level of interest to learn more about what we do and the opportunities that exist from earning a one-year certificate.”

To learn more, visit or email

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