We’ve been exactly where you are now.

And we know this is a critical choice that will impact the trajectory of your culinary journey. So no detail was overlooked when we created Northwest. It was built from the kitchen out, by chef-instructors who know exactly what ambitious learners need… come to think of it, around the way we would want to be taught.

Most culinary innovations are spawned in the kitchens of intimate chef-owned restaurants.

Chefs, like all craftspeople, are at their best when they can practice their ideas with creative freedom. As chef-instructors, we sought this same freedom. We can adapt our curriculum with changing times, much like chef-owned restaurants can innovate without corporate resistance. But mostly, it means we can do for our students what chefs strive to achieve for their customers: an experience like no other.

At Northwest, you take away a wider range of skills and choices.

We constantly experiment with the wisdoms of ancient food practices as well as modernist techniques. But great cooking starts with getting more than just your apron dirty. So we’ve added a practical farm-to-table component to our curriculum. We not only think but literally step outside the box.