Oregon Culinary Institute

OCI Restaurant Practical students, under the guidance of Chef Instructors Braden Hitt and Roy Perez, crafted beautiful and delicious dishes for lunch service on Tuesday (like they do every single day we are open). Desserts by the Baking and Pastry students.

As the story goes, someone once advised a friend to attend Oregon Culinary Institutebecause, in his words, "they are training kitchen ninjas there." We don't know where he came up with that term, but we liked it, because, well, whoever this guy was, he pretty much got it right.

Chef Melinda Casady turns a one-hour Tur-Duck-Ken project into an eight minute culinary dash. Can you keep up at home?

There’s an old joke that you know you’re in heaven if the cooks are Italian and the engineering is German. If it’s the other way around you’re in hell. In an attempt to conjure up a perfect city, I imagine a place that is a mash-up of the best qualities of a host of cities. ...

Third term Oregon Culinary Institute students work the line in the restaurant prior to heading out into the industry on their externships.

I don't think we spent that much on just one pan when we bought the full All Clad set 9 years ago, but the $600 we spent on the set was well worth it. As I cook more and more, and also have the experience of cooking outside of my own kitchen, I realize just how important having good tools are. ...

Taylor Mali, slam poet, gives his mind on what teachers make.

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112 oysters in 2 minutes 50 seconds.

Students at the Oregon Culinary Institute ride the Oyster Consumption Incident wave...