Inaugural Salt Lake City-Based Culinary Command Program to Launch at Salt Lake Community Action Program on May 31, 2016

Salt Lake Community Action Program is pleased to announce its partnership with Culinary Command, bringing a new and exciting cooking program for veterans and active military to Utah, and to the portfolio of services provided by Salt Lake CAP.

Culinary Command training is a rigorous, elite, intense and extremely fulfilling 45-day program for a select number of veterans or active-duty military who are committed to training for a career in the culinary arts.

The mission of Salt Lake CAP is to empower individuals, strengthen families and build communities through self-sufficiency and education programs.  Erin Trenbeath-Murray, Chief Executive Office of Salt Lake CAP, says, “Salt Lake CAP is thrilled to partner with Culinary Command to provide a new service to veterans and active military that will enhance their self-sufficiency and provide our community with well-trained staff in the culinary arts.”

The first cycle of the program starts at the Salt Lake CAP facilities in South Salt Lake on May 31 and continues through July 9.  Additional 2016 program dates will be announced shortly.

The program is absolutely free to those that are accepted.

Taught by noted chef, David James Robinson – named one of the most innovative chefs in America along with Cat Cora and Mario Batali – the program also features workshops by leaders in the food industry and field trips to local food purveyors and businesses.

The aim of this nonprofit program is to help the deserving men and women of our American armed forces, re-tool and retrain for careers in civilian life after separating from the military.  It is only for those with a serious intent of developing a professional career in food.

With 50 graduates of the program to date, a third have gone on to continued culinary education at The Culinary Institute of America and other fine schools across the country.  Others have gone on to successful careers in food, reinforcing the fact that the program is pragmatic and impactful.

Among the comprehensive professional courses taught are:

§     Knife Skills

§     Cooking methods, including sautéing, searing, boiling, poaching, blanching, soups, stewing and braising, taste and seasoning, roasting, sauces, frying, smoking, grilling and broiling, breakfast and eggs, sushi, handmade pastas, savory baking, and dessert baking.

§     Menu Planning

§     Recipe Creation

§     Smart Food Handling

§     Beverage Service, Wine Pairings, Cocktail Mixology

§     How to Arrange Food on a Plate and Designing the Plate Layout

§     Setting the Table:  Tablescape Design and Creation

§     Culinary Calculations and Measures

§     Create and Prepare Entire Meals with Emphasis on Timing

The first session of the 45-day program culminates in a blow-out Graduation Dinner Fundraiser on Friday, July 8, with 12-courses served by the graduates in the Founders’ Room on the 18th Floor of the downtown Salt Lake Zion’s bank building.  Reservations will be accepted for the dinner in early June, and the general public is welcome.  Please visit for updates and specifics.

Applicants interested in applying for the program may review the program requirements at, and should apply on-line now.  Future 2016 program dates will be listed shortly.