Culinary Creatives Program
The kitchen is calling!
Rainey Institute is delighted to launch its new Culinary Creatives Program, presented in partnership with CLE Chefs Prep School! 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 cuisine, 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!
2023 SEASON ENROLLMENT INFORMATION
High School Students
Ages 15 and older
April 1 – May 27, 2023
Register by April 15th
Saturday Sessions | 10am-2pm
Program Fee: $325
Registration Fee: $25
Tuition: $300 total, 8-week session
*Tuition Assistance Available
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.
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 scrubs for a chef’s coat and enrolled at Western Culinary Institute, a Le Cordon Bleu program in Portland, Oregon. She honed her skills there and then moved to Southern France to train at Au Petit Prince Patisserie. Following her time abroad, Britt moved to New York City and worked at Financier in Manhattan.
Britt started Coquette Patisserie in her Connecticut hometown and brought the concept to Cleveland. She opened a bricks-and-mortar pastry shop in University Circle in 2014 and received many 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 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.
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.