I moved to Saint Helena, CA hell bent on attending the Culinary Institute of America... however, I was sent to the Napa Valley Cooking School on the recommendation of a house mate and ended up graduating from the program a year and a half later. This was by FAR the best thing that could have ever happened to me. There are multiple reasons why this school is superior to the others.. and I'll tell you why.. 1. Class Size - the student to teacher ratio is about 18:1 so you get plenty of individual attention and coaching. 2. Duration of Program - roughly a year and a half including the externship which worked well for me, as I already had a bachelors degree and wanted to get into a culinary profession as soon as possible. 3. Curriculum - they teach both savory and pastry (at the CIA you have to choose one or the other) as well as regional cooking AND an optional extended pastry class at the end for chocolate and candy making. 4. Cost - about a third of what other schools cost.. 'nuff said.. 5. Externship - the school helps you find and get into a culinary externship at an establishment that is best for you, anywhere in the world!! I chose to go to the Restaurant at Meadowood, a three Michelin starred restaurant that is world famous and has been nominated for "best chef" and "best restaurant" multiple times. It was because of the schools reputation for serious, hard working students and Chef B personally that I even got in, and it was an infinitely valuable experience. 6. Chef B and Maggie - these women are knowledgable, tough and genuinely interested in their students success. Chef B's passion and enthusiasm is infectious. Not only is she a thorough and at times entertaining instructor, she's a role model to her students. She teaches you how to cook, and teaches you how to "life". 7. Food Cultivation - on campus they have chickens, bees and gardens where the students get exposure to cultivating and maintaining the food sources they use in the kitchen. 8. Restaurant Session - as part of the program the students conceptualize and create an entire restaurant inside the school that they open to the public for service. The students write the recipes, conduct R&D, experiment with plating, cook for the guests in multiple stations, work the front of the house as servers etc etc. They do it all!! It's FUN and a huge learning experience. 9. Ongoing Resources - they'll help you find a job right out of culinary school and for years after that. My first job after school was in a Thomas Keller restaurant, and the chef told me later that I got that job because of the culinary degree and my choice of externship. Also, I still get emails from the school to this day about open jobs and opportunities in a wide variety of positions and locations. I can't recommend this school enough. If you're thinking about going to culinary school you HAVE to consider this one. Call them. Email them. Set up an appointment to tour the school. Go eat at one of the restaurant sessions. Whatever you can do. This school is a gem, and attending it changed the trajectory of my life and completely set me up to achieve all of my dreams. read more

I researched a few different cooking schools. Fortunately for me, I am a veteran and could go to pretty much any school I wanted, thanks to my G.I. Bill. But, every school I researched and toured never felt like the right fit. The moment I met Chef Barbara and took a tour of the school, something inside me told me this was the place for me! I kept telling my husband, "I have to go here!" It is a quiet, beautiful campus. There is always plenty of parking. The kitchen is big with a lot of equipment. The class size is small. This year there are only 8 of us. Which is great for personalized learning. The food is amazing! We get a delicious lunch every day. Chef Barbara and Chef Lui teach you how to create recipes, not just follow them. You learn different flavors, cooking techniques, pairings, plating, and all the how's and why's. If there is anything you have ever wanted to learn, just ask! They will teach you! Even if it is not part of the scheduled curriculum. Every day is hands-on learning. Some days it can feel overwhelming, but, it really boosts your confidence when you finish. The days go by so quickly too. The program is fairly short compared to other schools. Which is exactly what I needed. I'm a wife and mother of 2 young children. And, I don't have a lot of time for school. I didn't want to learn the management side of the restaurant business. I just wanted to cook. The program goes from September - June at the campus. You are cooking the entire time. After that, you are required to do 500 hours of an externship at a restaurant before you can graduate. But, again, they help you find the right fit before you start working. There are days when we go on field trips, and get classes taught by guest chef's or others in the business to help launch your career. For example, we had a fish butcher in class last week teaching us all about fish. This week, we have a land animal butcher. He is teaching us how to butcher a pig and lamb. And, we literally get to butcher the animals. It's great learning about where your food is coming from. A few weeks ago we had a class on food cost and control taught by a chef who helps restaurants become more successful. And, just after Christmas break, we had a wine connoisseur that took us on tours of the local wineries. The school also offers night classes for the general public. It is fun to volunteer in those classes and learn from other chef's. They have some really terrific classes. I plan on attending them even after I graduate. I am so thankful I found this school! I highly recommend it to anyone who wants to learn to be a chef. read more

NVCS did so much more for me than just turn me into a Chef. I am a 2012 alum and had the most amazing educational experience of my life there. Chef B's curriculum covers global fine dining techniques from the classics to modern twists. We were encouraged to be creative and uphold the core principle value of practicing sustainability and making beautiful tasty food. The foundation was set by learning knife skills, sauces, egg cookery.. everything by hand! I'll never forget the first restaurant that I worked in where I blew away my Executive Chef with tiny tourne'd potatoes.. or the time he asked me to make whip cream and found me in the freezer whipping up the perfect consistency without a blender (it's all in the forearms). Not only do you get to learn how to make amazing food, but your eyes will be opened to how big the industry is and how all of the pieces fit together. You appreciate where your box of tomatoes came from, the life lived of the lamb that you are eating, the amount of work that it takes to have gorgeous farm raised eggs. You also become a more thoughtful person, you value that dishwasher who works so hard for you, you become a better team mate to those you work with. You will be exposed to countless leaders in our industry from all over the world. I had the pleasure of meeting two Master Chef's and volunteering for extra night courses just to be able to absorb everything they had to offer. I could go on and on.... I want to go back and do it again haha! I really miss my class and the vibe of walking into the kitchen every morning. There is truly something so special about NVCS. There isn't a day that goes by where I am not utilizing a skill that was learned there :) in the kitchen or out. read more

As an alumnus of both the Napa Valley Cooking School ('01) and the Culinary Institute of America ('03). I can say without hesitation that if you are looking for a culinary school, NVCS is the one. Barbara is an incredible chef and instructor. The chefs, artisans, and wine makers that come and teach there as guest instuctors are all luminaries in their fields. And all of this at a fraction of what it costs to go to a culinary school like the CIA. The class sizes are super small with a student to teacher ratio you can't find anywhere else. The availability of local fresh and high quality ingredients are incomparable. And instead of using high end ingredients only to pass them off to a restaurant or shop to be sold like at the CIA, at the NVCS we had the opportunity to eat, taste, and assess everything we made, allowing me to developed a palate through extensive tasting. My education at the NVCS was the springboard to a six figure salary in the culinary world for the last 15 years. Can't recommend the school and Chef B highly enough. read more

If you love food, love to work, or love to pursue your interests in the culinary world, then this school is for you. When I first enrolled in Napa Valley Cooking School, I expected a place where you learn to cook, get a certification, and get out. But Napa Valley Cooking School is so much more than that, it is a place where you find out if you really have a work ethic, it's a place where you develop not only dishes, but some of the best professional and personal relationships you could imagine. It is not easy, it is not for the faint of heart, but it is worth it if you love food. The program at Napa Valley Cooking School provides you with experience that is as close as possible to a professional fine dining restaurant as possible. The environment is amazing, as you're in the heart of the culinary and wine culture in california, plus Chef Barbara and Chef Lui are two of the best chef/teachers/mentors you could ask for. If you want a future in the professional culinary career, please apply. read more

I've had the esteem pleasure of attending Napa Valley Cooking School, I am alumni from the 2014 class, if you're considering a change in career or even just getting into the culinary field the buck stops here this is hands-down the best school in the Napa Valley. The program is fast paced and very well structured along with a beautiful campus and a very impressive instructor Chef B is both knowledgeable and technique driven. As my time came to an end at NVCS I was extremely confident about the skills and knowledge i had obtained this school will put you above the rest! Furthermore if career in the culinary field isn't what you seek and you just wanna become a better home cook children, teens and adults NVCS offers a wide range of food and wine enthusiast classes where you'll learn a wide variety of various techniques and dishes from all over the world. NVCS is truly a hidden gem and if your in the valley don't pass it up! read more

Let me begin by saying that cooking school is a huge investment. I would start with trying to complete 3 books. On Cooking, The Flavor Bible and The art of French cooking by Julia Child's. While your reading these books your gonna want to be working for 60 to 80 hours per week at a couple of the most high end restaurants you can get into. Still hanging there? Great? Now it's time to make the investment. My suggestion would be to go to Napa valley cooking school. This school is not a cheaper version of the C.I.A it's better than the C.I.A. Why? Because Chef Barbara Alexander is as talented as they come. She has the gift. Let there be no doubt. If you were to start taking guitar lessons would you want to learn from the lead guitarist of Mastadon or from 20 different guitarist in 20 different cover bands? If you have the talent and the work ethic don't sell yourself short. Learn from the best. Learn from Chef B! read more

I'm really glad that I attended Napa Valley Cooking School. I enjoyed the small class size that gives it a much more personal experience! I was impressed with all of the guest Chefs and the knowledge and culture that they brought to the students. Along with all of the cooking techniques you will learn a lot of history and culture that I found fascinating and insightful! Chef B keeps it interesting and fun with a really well rounded and intense program! She's quite the comedian, too! The office personnel were also very friendly and helpful to the students. I wanted to add to my career working with disabled adults and it helped me to advance to the position of Community Case Manager. I especially enjoyed the restaurant sessions and the fun that we had making them happen! I often think of my time at Napa Valley Cooking School and the great memories! I learned so much and highly recommend it! read more

This is a wonderful way to experience top notch fine dining and get a peek at a world class culinary school. I've been to "Restaurant" twice and was blown away by the quality and presentation of the food and the hospitality. I was lucky enough to get a reservation sitting in the teaching kitchen, and it was unique and fun to experience the atmosphere of a professional kitchen. A big mirror allows you to watch the dishes being plated. During the event the school was decorated in a way that allowed guests to learn how a professional menu is created and about the background of the students in the program. Wine is provided by some of Napa Valley's finest wineries. What an excellent way for students to experience a professional setting and the public to experience affordable fine dining! read more

I attended this school for the 2012/2013 school year and let me tell you it was one of the most best experiences I have ever had! Not just the small class sizes nor the one on one work with student with teacher but it was a great place to grow and use your creativity and open your mind to other great things. You don't learn the basics you learn the whole shibang the cooking the cleaning the pastry and managing and business and wine ! To me this place gave a huge step forward in my culinary career I just love this place . Oh did I mention the student run garden it was a blast having the experience working in the garden and also with the chickens !! Chef Barbara is one of the most talented and most inspiring chefs out there ! Thank you for the great time I had with you all!! read more

I am so glad I attended Napa valley cooking school. The class size is small and you are with the same group of students your entire time so you are not worrying about trying to book classes before they are full. We got to learn from many great chefs, learn how to grow our own food and gather fresh eggs and care for a chicken coop. Not to mention the program is not that long and you're in the kitchen every single day learning hands on. This school teaches you the responsibilities of daily chores, cleanliness, and having a good attitude as soon as you set foot in the kitchen, which you need all of the above in a real work environment. The tuition price is great as well compared to many other culinary schools. read more

i was writing essays about becoming a chef when i was in high school. it's what i always wanted to be. the napa valley cooking school is an exciting, hands on program that not only taught me the basics, but broadened my palette. i learned things from chef b that i wouldn't had learned through hard knocks. they continue to modernize their curriculum and adapt to the food trends as they become more relevant. there is the opportunity to work with seasoned professionals, celebrity chefs and meet amazing people in the business. i highly recommend this program to anyone who wants to become a professional chef. read more

Exceptional Dining Experience prepared by students, graduating from their year long education in culinary arts, directed by Chef Barbara. The students offer a lunch open to the public at the end of their year, which, for only $35.00 in St. Helena, you can have 5 courses with wine and sit in the Chef's and Students Kitchen. Fantastic year long course which turns out talented Chefs ready to go to the culinary world. The education provided by Chef Barbara and the School, at a very small fee for a year of class, is the best culinary value in education in the country. read more

My name is Jacob Quesenberry and I was in the class of 2014-15 and I would like to say I learned a great deal from chef Barabra and the many other people who came in and taught classes and night classes. It's was a extremely tough course for 13 months but very worth it in the end. I made a lot of good friends and cook a lot of new and exciting dishes. After I graduated from Napa I bounced around the cooking world but ended up landing a job with a brewery in Gilroy that has made me a sous chef when our new restaurant opens in August. read more

The Napa Valley Cooking School is the premier culinary training program in California. The program's restaurant experience features student created dishes you won't find anywhere else. Under the careful watch of a brilliant instructional staff, the 7 course lunch is not to be beat anywhere in the Napa Valley. If you are looking for professional culinary training or a unique 5-star menu featuring local sustainable ingredients, the Napa Valley Cooking School is your place. read more

I am currently attending NVCS. I researched multiple schools before making my decision to attend this one, in the heart of Napa Valley. If you are considering culinary arts training, you need look no further. I have found the school to be world class, and multi-dimensional in its instruction. This school takes a very hands on approach in a multitude of culinary disciplines. The student/ teacher ratio is exceptional. read more

The Napa Valley Cooking School knocks it out of the park with its Restaurant II. The food is amazing. No where else in the valley can you find a 7 course lunch with wine pairings for $35 (tipping is additional and well-deserved). read more