This not-for-profit college—the first branch of the famed institution located between the coasts—is typically focused on 30-week courses that train aspiring chefs in the culinary arts. But "Boot Camps" for non-professionals are also

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This not-for-profit college—the first branch of the famed institution located between the coasts—is typically focused on 30-week courses that train aspiring chefs in the culinary arts. But "Boot Camps" for non-professionals are also available, providing a great opportunity for bonding. Share a class in artisanal bread making, or on the cuisine of Asia, Italy, or Spain, or dive into the craft behind creating chocolate and confections. Classes range from daylong to more intensive four- and five-day courses.

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