The Sun Valley Culinary Institute (SVCI) continues to seek candidates for its one-year Professional Program for September 2023 for Wood River Valley and all Idahoans and others who desire or want to consider a career path in the culinary arts. Enrollment is now open, and SVCI would like to meet you. Join Sun Valley Culinary Institute’s Executive Director Karl Uri and staff, including Culinary Director Chef Andrew Floyd, to learn more about SVCI’s one-year Professional Program on Saturday, April 29, from 12 to 3 p.m. and Wednesday, May 10, from 5 to 7 p.m. Uri and Chef Floyd will answer questions concerning the program, coursework, tuition and all it entails to enroll, including professional externships available in Sun Valley, Idaho. Appetizers and refreshments will be offered along with tours to have an on-site SVCI experience. With its new Culinary Director, Chef Andrew Floyd, who arrives at SVCI with more than 22 years of teaching experience, 12 years of restaurant cooking, and 17 years of professional culinary management, SVCI has even more to offer. Floyd possesses an in-depth understanding of French cuisine and products with a concentration on the food and wines of Provence, as well as a thorough knowledge of ...

The Sun Valley Culinary Institute (SVCI) continues to seek candidates for its one-year Professional Program for September 2023 for Wood River Valley and all Idahoans and others who desire or want to consider a career path in the culinary arts. Enrollment is now open, and SVCI would like to meet you. Join Sun Valley Culinary Institute’s Executive Director Karl Uri and staff, including Culinary Director Chef Andrew Floyd, to learn more about SVCI’s one-year Professional Program on Saturday, April 29, from 12 to 3 p.m. and Wednesday, May 10, from 5 to 7 p.m. Uri and Chef Floyd will answer questions concerning the program, coursework, tuition and all it entails to enroll, including professional externships available in Sun Valley, Idaho. Appetizers and refreshments will be offered along with tours to have an on-site SVCI experience. With its new Culinary Director, Chef Andrew Floyd, who arrives at SVCI with more than 22 years of teaching experience, 12 years of restaurant cooking, and 17 years of professional culinary management, SVCI has even more to offer. Floyd possesses an in-depth understanding of French cuisine and products with a concentration on the food and wines of Provence, as well as a thorough knowledge of ...