“They're the only school I take interns from.”
~ Chef Gabriel Rucker, chef/owner at Le Pigeon and Little Bird, and James Beard Foundation Award winner
“I've been very impressed by the interns that we've had from OCI. Their facilities are top notch. Their philosophy is very, very well focused, and the interns we've had here from the OCI have been top notch. They've had great attitude. They have a real willingness to learn and understand what's happening around them.”
~ Chef Jack Czarnecki, Joel Palmer House, James Beard Foundation Award winner
"Thomas Keller, arguably one of America's best chefs, espouses working clean as one of the most important things a young chef can learn. We teach this every day at OCI."
~ Program Director, Chef Josh Blythe