Rainey Institute’s

Culinary Creatives Program

The kitchen is calling!

Rainey Institute is delighted to launch its new Culinary Creatives Program! This exciting program is designed for high school students with an interest in culinary careers, a passion for creativity, and a love of food and cooking!

Working directly with Cleveland-area chefs, students will be introduced to an array of interesting and delicious cuisines, learn fundamental cooking techniques and food preparation methods, develop skills sought out by restaurants looking to hire trained cooks, and connect with other teens through the joy of culinary arts!

Culinary Creatives

High School Students

January 8 – May 17, 2024
Monday through Wednesday | 3 pm – 6 pm

Program Fee: $625*
Registration Fee: $25
Tuition: $600 total, $125 billed monthly
*Tuition Assistance Available


a culinary career springboard

This program offers resources and benefits to launch a successful career in the culinary arts.

ServSafe® Certification & Access to Paid Internships

Participants will complete the Culinary Creatives Program with a ServSafe® Certification. This certification process teaches the importance of food safety, as well as food preparation best practices, cleaning and sanitizing methods, storage techniques, cooking processes, and more. By obtaining this certification, participants will have the ability to attract potential employers and launch their culinary career!

In addition, participants will also have access to paid internships with local chefs and Summer work experiences at Rainey, providing healthy meals to Summer campers and staff!

Culinary Career Preparation & Development

Culinary Creatives’ curriculum was developed by professional chefs and culinary industry leaders, to provide students with a working knowledge of:

  • Fundamental cooking techniques, basic knife skills, culinary vocabulary, and cooking methods necessary to succeed in the restaurant industry.
  • How to use, clean, and care for basic cooking equipment and utensils.
  • Theory and practice of food service sanitation and safety.
  • Restaurant kitchen etiquette and professionalism.
  • How to create digital culinary content and establish a social media presence for your culinary brand.

Support for High School Graduation

Participants will also gain access to the Ohio Means Jobs – Work Readiness Seal – a key component to graduation. By obtaining this seal, participants will receive credit towards graduation requirements from the Ohio Department of Education.

A Safe Space for Creative Expression

Cooking is an artform, and art is a vehicle for self-expression. Culinary Creatives participants will be encouraged to utilize their culinary skills to connect with their peers and express themselves through their individual approach to classic recipes.

meet our chef instructors

Chef Britt-Marie Horrocks

Britt-Marie Horrocks is a trained pastry chef and chef educator who pairs her appreciation for French tradition with a distinctive personal flair. After graduating college with a pre-med degree, she exchanged her scrubs for a chef’s coat and enrolled at Western Culinary Institute, a Le Cordon Bleu program in Portland, Oregon. Upon graduation she honed her skills in restaurants from France to New York City, eventually landing in Cleveland.

Britt owned and operated Coquette Patisserie, a small pastry business, for 10 years leading to the bricks-and-mortar pastry shop and eatery in University Circle in 2014, which received local and national accolades. In 2018, she joined Levy Restaurants as the pastry chef at the Huntington Convention Center of Cleveland.

Britt has worked as a chef educator recreationally and professionally for over 20 years, teaching students at cooking schools in Oregon, New York, Connecticut, and Ohio. She prefers hands-on teaching, believing students benefit most from experiential learning. She is most excited when she sees the sparkle appear in her student’s eyes as they begin to appreciate the magic of their work.

Guest Chef Douglas Katz

For the past 25 years, Chef Douglas Katz has focused on creating fulfilling, transportive experiences for Clevelanders to enjoy. As chef/owner of Zhug, Amba and soon-to-open Chimi, his driving purpose is to spread joy through meaningful experiences and shared passion. Chef Katz is also chef/partner of Provenance at the Cleveland Museum of Art, as well as former chef/owner of fire food and drink — which operated in Shaker Square for more than 20 years.

Chef Katz is passionate about using fresh, high-quality ingredients with integrity. Throughout his career, he has been celebrated for his unwavering support of local farmers and food artisans. He advocates nationally and internationally for sustainable, healthful and local food systems, and frequently consults with media and civic leaders on local food initiatives. Chef Katz is an advisor for Seeds of Collaboration Tahini and Smart Soda. He also serves as a chef ambassador for the Monterey Bay Aquarium’s Seafoodwatch program, which promotes environmentally responsible fishing and fish farming. He served on the board of Countryside in the Cuyahoga Valley National Park and has held leadership positions with Destination Cleveland and Cleveland Independents, an organization of 90 locally owned restaurants that nurtures and promotes local independent restaurants.

Esquire magazine named Zhug one of America’s best new restaurants in 2020. In 2014, the prestigious James Beard Foundation nominated Chef Katz for Best Chef of the Great Lakes Region. In 2010 he was recognized by Crain’s Cleveland Business, “Who’s Who, 150 Names to Know in Northeast Ohio.” He graduated from the Culinary Institute of America and also earned a Bachelor of Science degree from the University of Denver School of Hotel and Restaurant Management. Prior to opening fire food and drink, he served as executive chef of Moxie the restaurant (Cleveland, OH) and worked at acclaimed restaurants including The Little Nell (Aspen, CO) and Wildwood Restaurant (Portland, OR).

In his free time, Chef Katz enjoys traveling and exploring the world and other cultures through food — and then sharing those experiences in his restaurants. He also loves relaxing at home with his family and much-loved dog, Arlo.

Let’s Get Cooking!

Register now to join the Culinary Creatives Program! For more information, contact us at [email protected].

“I volunteer at Rainey because giving back to the children of our community brings joy to my heart.”

— Rainey Volunteer