When Sun Valley Culinary Institute (SVCI) opened its doors in March 2020, it was on the verge of the pandemic. It opened and closed its doors in a matter of days, operating from within to serve the Wood River Valley community, but students had to wait. What was a challenge for so many set the stage for SVCI to prove its mettle? On the heels of celebrating its fifth year in operation as an established and valued nonprofit organization with a unique mission to foster a new generation of culinary artists, SVCI has graduated its third class of students and has welcomed its fourth class to graduate in 2025.
At a time when finding restaurant staff and trained chefs is challenging, exposed by the pandemic, SVCI fills a vocational need lacking in the Wood River Valley and many other similar communities. However, it also provides a career path for many who do not wish to attend college or are looking for a second career, including those who have served in the military and have had a background in cooking but need more training.
“SVCI has brought attention to prospective students looking for a career or potential opportunities in the culinary arts, providing a skill set and education needed in our current food and restaurant climate,” says SVCI Executive Director Karl Uri. “In our intimate setting, students see and work with acclaimed Wood River Valley restaurant owners and chefs while developing their chops to survive in the hospitality world and pursue a dream in the culinary arts, perhaps owning a restaurant one day.”
Leading SVCI’s one-year program Professional Program, which offers financial and housing assistance to make culinary education accessible and possible for all income backgrounds, is Chef Jorge de la Torre, a former Dean of Education at Johnson & Wales University-Denver. Chef Jorge is part of a prestigious team of chefs and culinary leaders at SVCI who have all worked for SVCI’s survival in our current environment of rising food costs and lack of hospitality service help.
Chef Dan Kish, a former Associate Dean for Culinary Fundamentals at the Culinary Institute of America at Hyde Park, has led development and innovation for Panera for more than ten years. Chef Chris Koetke, an SVCI founding dean and instructor, was Vice President of Kendall College at National Louis University, one of the nation’s most revered colleges for culinary arts and hospitality management in Chicago, and President of the Complete Culinary.
“Food jobs are more available and diverse because it’s an enormous business world,” says Chef Jorge. “What used to be only working in restaurants on cruise ships or resorts is now a broad landscape of food education and business.” He adds, “Sun Valley is special in its attraction in recreation and beauty, and now, with SVCI, there are James Beard Award-winning chefs, Chopped champions, and other impressive chefs and food professionals who come to SVCI to teach the students.”
With a trifecta of leadership, SVCI is positioned to provide incoming students and continue its dedication to the culinary arts in the Wood River Valley with future thinking of SVCI as a potential institute model for other areas in Idaho and beyond. However, it takes funding and grit to maintain a functional and viable culinary arts institution.
“With food, there is a tactile, hands-on nature,” says Chef Dan. “You have to be part of it. We are preparing future leaders to understand this work and the importance of process and production. The SVCI program was created to provide these fundamentals and be sustainable.”
While strengthening the local economy, SVCI promotes community health and wellness, focusing on local food sources within the surrounding areas of south-central Idaho. Yet food systems are a big business that serves millions of people, and local food sourcing, although attractive and community-supported, can not sustain thousands of people even in a remote area like the Wood River Valley surrounded by agricultural and ranch purveyors. Culinary education and knowledge are essential to understanding how to operate in this environment.
“There is a real need for SVCI,” says Chef Chris. “I had a vision for it to rethink culinary education as we know it with this model, especially the economic model that works for a students’ price point along with a community that recognizes the institute as part of the economic landscape and contributes to its success. It’s an education based on the craft, art, and culinary vocation.”
To support SVCI’s professional culinary education, it offers food enthusiasts cooking classes on food preparation and techniques, chef dinners, and food experiences at its Ketchum Main Street location, the former Cornerstone Bar & Grill, which was retrofitted for SVCI. It also provides an event space open to the community. Fundraisers featuring celebrity chefs, food entrepreneurs, and community support keep SVCI operating. However, servicing a fundamental need in the community is its primary objective, which is a tall order to fill.
The Sun Valley Culinary Institute is located in the historic Lewis & Lemon brick building at 211 Main Street in Ketchum, Idaho. To learn more, visit SunValleyCulinary.org or email info@SunValleyCulinary.org.