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Join us on Saturday, August 14th at 12 pm CDT to learn how to make Gazpacho guided by Escoffier Chef Instructor Chef Dan Bearss.

This is followed by an overview of our professional online Culinary Arts programs held by Admissions Advisor Doug Brooks, where he will walk through information such as curriculum, tuition, and financing options for those who apply and qualify, plus more.

After registering, you will receive a confirmation email containing information about joining the webinar and the Gazpacho recipe card.