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UVU Culinary Arts Institute

@uvu.cai

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Hands-on training, industry certifications, and real-world experience.
Join a passionate community of future chefs.
#uvuculinaryarts #uvucai

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There is something special about watching students step into the competition kitchen.

This week, we had 3 SK Hot Food competitors and 5 SP Pastry competitors who were willing to do exactly that.

They practiced. They prepared. They showed up. And then they did one of the hardest things we ask young culinarians to do: they put their work on the table and invited someone else to judge it.

That takes courage.

Competition has never been just about the medal. The medal is a moment. The real value is everything that happens on the way there.

It’s the hours of practice. The mistakes you learn from. The plate you rethink. The feedback that pushes you. The confidence you build. The chefs you meet. The connections you make. And realizing that every time you step into that kitchen, you walk out better than you were before.

That is why we compete.

And we are incredibly proud to celebrate our medalists:

Silver Medal 🥈
Chloe Kobayashi
Penelope Lott

Bronze Medal 🥉
Liyah Bahe
Emily Vier
Jared Partridge

Congratulations to each of them, and to every student who had the courage to compete. A medal is something to be proud of, but so is simply being willing to step into the arena, put your food out there, accept the critique, and keep growing.

A huge thank you to Chef Randy Torres, CEC, CCE, AAC, and Chef Logan Christiansen, CEC, for giving their time, knowledge, and experience to our students. The thoughtful critiques, conversations, encouragement, and mentorship are what make opportunities like this so valuable.

To all of our competitors: keep showing up. Keep pushing. Keep learning. Keep putting your food out there.

This is how you grow.
This is how you build your craft.
This is how you become a chef.

And we’re just getting started.

#ACF #ACFCompetitions #uvu #uvucai #uvuscet taken in Culinary Arts Institute at UVU by @uvu.cai

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21 days ago

Our Fall Lecture Series was such a great day of learning, connection, and industry engagement for our students!

We were incredibly grateful to welcome Chef Adalberto Diaz, CEPC, Executive Chef and Founder of Fillings & Emulsions. Chef Al shared his pastry expertise, career experience, and perspective with our students. As a former instructor, the 2012 ACF National Pastry Chef of the Year and a 2025 James Beard Award semifinalist, having a chef of his caliber spend time teaching, demonstrating, and connecting with our students was an incredible opportunity.

Erika and Samson from Mushbetter Mushrooms gave students a closer look at mushroom cultivation, specialty products, and the possibilities of working with unique ingredients.

One of our own UVU Culinary students, Jake Raymond, shared his experience working in Michelin-starred hospitality and spoke about front-of-house excellence, professionalism, and the changing culture of our industry, including how high standards and excellence can exist alongside respect, mentorship, and a healthy workplace culture.

Stacy Brown and Jessica Yakiwchuk also spent time with our students discussing internships, career development, and the opportunities available to them as they continue through the program.

Days like this are an important part of culinary education. Our students learn technique in the kitchen, but experiences like our Lecture Series give them the opportunity to learn about the industry as a whole, explore different career paths, ask questions, make connections, and hear directly from people doing incredible work in our profession.

A huge thank you to all of our presenters for sharing their time and expertise, to our students for showing up, engaging, and supporting the event, and to the faculty and staff who helped plan and bring the entire day together.

What a great day for UVU Culinary Arts Institute!

#uvucai #uvu #uvuscet #engagedlearning #industryconnections taken in Culinary Arts Institute at UVU by @uvu.cai

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21 days ago

Getting a sweet start to the week with Chef Di’s Advanced Pastry desserts ❤️ taken in Culinary Arts Institute at UVU by @uvu.cai

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a month ago

If you are ever asked to a tasting of Chef Todd Leonard's food, the answer is YES!!! Not only is Chef Todd a dear friend, he is one of the best chefs ever. We were invited to a filming about the incredible Culinary Arts Institute at UVU and a sneak peak at the food to be served at the upcoming President's Ball in October. The food and friends were over the top, but my favorite part is always interacting with the student chefs and sharing our passion for the food.

#craftingameaningfullife #breakingbreadtogether taken in UVU by @uvu.cai

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a month ago

A wonderful buffet of salads made by Chef KJ’s Garde Manger class 🥗🍅🌽🥕 taken in Culinary Arts Institute at UVU by @uvu.cai

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2 months ago

Countless hours of practice, sacrifice, and determination have led to this moment.

Today, Kaylee is representing the Utah Valley University Culinary Arts Institute at the ACF National Student Chef of the Year Competition in Grand Rapids, Michigan.

She’ll compete alongside the nation’s top student chefs, showcasing her skills with world-class ingredients on one of the biggest stages in collegiate culinary competition.

We couldn’t be more proud of everything she’s accomplished and can’t wait to see her shine.

One Dream. One Plate. Endless Possibilities.

You’ve got this Kaylee! Your UVU Culinary Arts family is cheering you on every step of the way. 💚💛🍽️ by @uvu.cai

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4 months ago

We are incredibly proud to announce our Skills USA State winners! Matt McDonald - Baking and Pastry, Jared Partridge - Culinary Arts, and Alexander Sanchez - Restaurant Services. All our students worked hard to prepare and execute on the state level.

All three competitors will go on to compete at Nationals in Atlanta Georgia. We can’t wait to see what they do next! by @uvu.cai

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7 months ago

A reception we did for Fintech a few weeks back 💚 by @uvu.cai

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7 months ago

We are beyond proud of Kaylee Snyder for earning a Gold Medal at ACF Western Regional for Student Chef of the Year competition in Los Angeles and advancing to Nationals in Michigan this summer.

Kaylee’s performance reflected months of preparation, discipline, and relentless attention to detail. She executed her menu with precision and finesse, stayed composed under pressure, and delivered plates that were clean, refined, and beautifully crafted.

This achievement is a true testament to her dedication, work ethic, and commitment to excellence. Kaylee, you represented our program at the highest level, and we cannot wait to see you take on Nationals this summer.

Congratulations on an incredible accomplishment. 🥇

#acf #uvucai #utahbeehivechapter #studentchefoftheyear #nationalsherewecome by @uvu.cai

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8 months ago

Our students had the opportunity to compete in the American Culinary Federation student competitions, featuring both K-Style and P-Style formats, and this is no small feat.

These competitions require months of planning, focused practice, refinement, and unwavering dedication. From menu development and mise en place to timing, execution, and performing under the scrutiny of certified judges, students are held to professional industry standards every step of the way.

We are incredibly proud to share that our students produced multiple medal-placing dishes and delivered an exceptional overall showing. Beyond the medals, what truly stood out was their discipline, composure, teamwork, and growth throughout the process.

ACF student competitions challenge competitors to step into the professional arena, sharpen their craft, and push beyond their comfort zones. Our students met that challenge with confidence, resilience, and heart.

We couldn’t be more proud of how they represented themselves, our program, and the future of the culinary industry. This level of dedication matters, and this is only the beginning. 🔥🏅 by @uvu.cai

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9 months ago

Lecture series at UVU Culinary Arts Institute was pure inspiration.

We heard from our department chair and fearless leader, Chef Troy Wilson, who challenged us to be great and always bring our best. Chef Joseph McRae inspired students to get involved with ACF, connect with industry professionals, and build a community that gives back in powerful ways.

Chef Todd Leonard delivered an incredible demo on sauce building and the mother sauces. Reminding us what it means to truly show love to food, master proper technique, and find that inner “arc reactor” that fuels excellence.

Chef Erin Jones walked students through the many competition opportunities available, sharing a simple truth: you don’t have to be great to get started you just have to start.

With the help of Chef KJ Francom and Chef Meghan Roddy, we played a live Knowledge Bowl round with a previous team so students could see competition in action, a true highlight.

We’re also incredibly grateful to the evaluators and judges who generously gave their time, shared their journeys, and inspired our students.

And a huge thank you to Jenna Hall, our catering manager for her constant hard work and dedication before, during, and after our events. She is truly amazing, and we couldn’t do this without her.

These lecture series give students the chance to step away from the kitchen and find inspiration, connection, and renewed dedication. This is just the beginning of many more to come. by @uvu.cai

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9 months ago

🧡 30 Years of Thankfulness at Central City

Last night, our community came together for the 30th Annual Community Thanksgiving Dinner at Central City Recreation Center — and it was a beautiful success!

Huge gratitude to:
🦃 Central City Rec staff for hosting with heart
👨‍🍳 UVU Culinary Arts Institute for preparing the feast (150 lbs of turkey + 100 lbs of potatoes!)
🙌 All the volunteers who served with smiles and made everyone feel welcome at the table

This dinner is more than a meal — it’s connection, community, and a tradition we’re proud to share. 🥧✨

#SLCo #PeopleParksPlay #CommunityFirst #ThanksgivingTogether #SaltLakeCounty #ServeWithHeart 🧡 taken in Central City Recreation Center by @uvu.cai

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a year ago