Oregon Culinary Institute

All Blog Posts

What You'll Learn About Bread Baking in Culinary School

Posted on February 10, 2020

There’s nothing quite like combining the perfect amounts of simple, fresh ingredients, kneading them together, and baking the dough to the perfect temperature and consistency. Perfecting the art of bread making is a creative, detailed process, and bread baking courses will teach you a lot about the theoretical background and practical applications of baking the perfect artisan breads, bagels, an...
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Becoming a Chef at 40: Why it’s Not Too Late for Culinary School

Posted on January 31, 2020

Turning 40 is a milestone that can be accompanied by major life and career changes. You can change your career whenever, but as you get older it may become harder to find the one you want to spend the next 20-30 years at. When you’re younger, you don’t always have the same opportunities or resources to follow your dreams, and for food-loving dreamers, becoming a chef falls by the wayside. So now...
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5 Alternative Careers in Food for Chefs After Culinary School

Posted on January 22, 2020

What’s Next? So you graduated from culinary school. Now what? Working in a kitchen may seem like the logical next step for a culinary arts graduate, but restaurant life is competitive and grueling. Unfortunately, while many hope to become a celebrity chef personality after culinary school, the odds of becoming the next Emeril or Cat Cora are incredibly low. Starting out at the bottom isn’t eas...
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What is Orange Wine? Secrets of Skin Contact Maceration

Posted on January 15, 2020

The Skeleton Wine Key: Helping You Unlock the Secrets of the Bottle By: OCI Instructor Raul Gonzalez If, when you go out in search of a beverage, you drift towards the wine list and, you may have noticed recently in probably more than one place, something new in those wine lists. There is always red, white, sparkling, dessert, but wait, does this say skin contact??? Did I see Orange wine? What i...
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Culinary Career Tips: How to Become an Executive Chef

Posted on January 07, 2020

The transition from culinary arts student or commis chef to head chef can be long and challenging, requiring quite a bit of experience, time, and hard work. If you’re driven and genuinely interested in taking on the monumental task of climbing the culinary leadership ladder, it’s definitely possible. Here’s a breakdown of what it’s like to be an executive chef and how you can reach your goal. ...
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