Ready for more?
Elevate your next dish's flavor and nutritional value by analyzing ingredients and applying the latest professional techniques through our detailed and carefully assembled culinary program. During your time here, you will learn the science of cooking, heat transfer methods, knife skills, kitchen equipment identification and operation, along with a host of classical and modern cooking techniques. You will be equipped to step into any kitchen in the world with the confidence of possessing the proper fundamentals and techniques to succeed.
FARM TO FORK
Learn the intricacies of each ingredient and experience the process of turning a humble crop into a sophisticated dish at the Redler Institute of Culinary Arts. We support local, natural sources of food because we believe in the nutritional integrity of using fresh ingredients. You become the artist as you use your hands to form the dough and understand the value of presentation and taste. Wheat to bread, cow to steak, corn to soup. Become familiar with the ins and outs of every ingredient you use.
Chef Luis Peña
Director of Culinary Arts firstname.lastname@example.org | 316.323.6256
Chef Luis graduated from two of the country's top culinary schools in both culinary and pastry arts, and has experience in several of New York City's Michelin-starred restaurants. He was awarded a two-time professional in Culinary Arts and a professional in Pastry Arts. Chef Luis also earned the Top Toque Award from the Institute of Culinary Education. He brings the farm-to-table movement together with fine dining and classical pastries.
Chef Alicia Peña
Pastry Arts Instructor email@example.com
Chef Alicia graduated from two of the country’s top culinary schools in both culinary and pastry arts. She received the Leadership Award from The Institute of Culinary Education and the Les Dames Escoffier New York Chapter scholarship for pastry arts. Chef Alicia emphasizes the importance of fundamentals and techniques in pastry, bringing New York-style pastry skills to the Redler Institute of Culinary Arts.
Chef Scott Peggie
Culinary Arts Instructor firstname.lastname@example.org
Chef Scott graduated with his Associate degree in Culinary Arts from Butler Community College. Chef Scott’s background is in catering and fine dining; opening three restaurants in the surrounding Wichita area. Chef Scott also has a strong background in Food Truck business and operations.
Administrative assistant and event coordinator