There are big changes happening at The Culinary School of Fort Worth. After starting the school in 1984 and growing it into a nationally accredited chef school, my husband, Bill, and I decided in 2014 that it was time to semi-retire and sell. The reins of running the business are now in the hands of smart, energetic businessman Wes Benefield.
Under Benefield's direction, the entry and reception areas, classrooms and kitchens have been remodeled and brought to a new level of sophistication and culinary expertise. And now he looks forward to growing the school. He explains, "The school for some time has been nationally accredited, but never regionally marketed. With the rise of the food and beverage scene, the demand for chefs has never been greater, and therefore the school is sharing its secret recipe for culinary education with an audience larger than just Camp Bowie on the west side of Fort Worth. "
He continues, "We are excited to announce that we will be doubling our facility size, with state-of-the-art facilities, where we can have spacious culinary classrooms, but also have a large, multi-functional space where we will continue to host private events, team-building exercises, and wedding rehearsal dinners. These types of events are led and overseen by our faculty and serve as a healthy learning environment for students to experience the pace and speed of a live dining experience."
As from the school's inception, Benefield's goal is to keep tuition at a manageable level so students are able to become chefs without incurring huge education debts. He explains, "If you go to a prestigious school in New York and rack up lots of debt and then find employers are not willing to pay you more than somebody who received a quality education from our school…is the "prestigious" school really worth it?"
Benefield has named a new executive chef and lead instructor, Chef Mark Hitri. Chef Hitri has an impressive background, coming to the school after serving as executive chef for the Petroleum Club in downtown Fort Worth. Before that, he perfected his restaurant knowledge at the Worthington Hotel. "This was in the mid-90s when it was run in the tradition of the grand hotels of Europe with a full culinary team of garde manger (French for "keeper of the food") and saucier, as well as a bakery, butcher shop, banquet kitchen and fine dining. I learned a lot from every department and from James Morris, the executive chef who has graciously mentored me throughout my career, " he says. Chef Hitri also served as executive chef of St. Emilion, where he won best DFW restaurant in 2001.
And now, Chef Hitri is ready to pass on his knowledge, mentoring, and teaching to chef students. "I have always had a passion for teaching in that when I first went to college, my plan was to be an English teacher," he says. "I'm ready to help the team of chef instructors focus on developing kitchen-ready graduates. I want to instill a mindset of excellence and teamwork. With that background, the graduates can begin their careers with a sound foundation."
Chef Hitri's teaching team includes Chef Brad Waier and Chef Jeffrey Thompson. In their tall chef hats, they calmly and expertly instruct and lead the students.
One thing hasn't changed, and that's the passion and excitement in the air as students fill the classrooms. Dressed in chef whites – checkered pants, crisp white chef jackets, neckerchiefs, and toques – they revel in this opportunity to totally immerse themselves in the culinary atmosphere, the fascinating lectures, and practical hands-on learning.
Moving intently from giant pots of stock, simmering on the row of gas stoves, to fetching food items from the supply pantry and setting up their mise en place (gathering all ingredients for a recipe), they learn the all-important foundations of classic French culinary skills. Gleaming stainless steel tables hold cutting boards where future chefs hone their knife skills, becoming as fast and smooth as any TV cooking personality.
And the learning goes on. In addition to all the slicing, dicing, and chopping, the students become adept at every aspect of chef life, from boning fish to running both the front and back of a restaurant, to understanding the world of wine and international cuisine. Then there are the basic mother sauces, all the meats and vegetables, and full meal presentations–all while developing those heat-resistant fingers so familiar to chefs.
Exciting days are ahead with all the changes at this hometown culinary school. And it's an establishment our city can be very proud to call its own.
ThePrograms:
The Professional Culinary Program – Meets three times per week for 12 months. This is the most in-depth program and allows for more skill repetition, as well as exposure to the most topics.
CulinaryEssentialsProgram – Meets one time per week for 16 months. Students learn basic culinary skills, basic baking techniques, nutritional cooking, American regional and international cuisines and menu development.
Baking and Pastry Arts Program – Meets one time per week for 16 months. Includes basic culinary skills, basic and advanced baking techniques, lean and enriched yeast dough, pastry doughs, basic and advanced cakes, tortes, custards and creams, and menu development.
Interesting history:
The school grew organically from recreational cooking classes that began in 1984. Bill Byrd came into the business in 2003, turning the school into a professional chef program.
The original professional curriculum was designed in 2002, by Chef Jon Bonnell and Chef Duane Thompson, who were the first chef instructors.
The school's logo was designed in 2002 by John Ott of Ott Advertising.
The school was registered with the state of Texas in 2003, and national accreditation was awarded in 2006.
Most well-known alumni: Nona Sivley, 2008 graduate who won Season 8 of Hell's Kitchen.
Local alumni luminaria: Callie Salls (2009), Owner, Linguine & Dirty Martinis; Jordan Ray (2007), Executive Chef, Fish Creek; Keith Grober (2011), launched Rodeo Goat and now local restaurant consultant; Kobi Perdue (2014), Chef de Cuisine, Saint Emilion.
The Culinary School of Fort Worth
6100 Camp Bowie Blvd., 76116
817.737.8427