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Why Culinard?

At Culinard, we are committed to offering our students the opportunity to earn a superior, intensive education in the culinary arts. We share our knowledge, our skill, and our passion in an effort to help each student realize his or her dream of a culinary career.

As we have learned, and as we share with our students, fine cuisine is more than merely good food. It is an art. Preparation and presentation demands knowledge, skill, and above all, a passion to create.

And with our 36-week culinary immersion program, students can learn the skills that enable them to pursue a career in the culinary arts — and the chance to turn their passion into a career — much more quickly and easily.

Chef Antony Osborne National Academic Dean

Chef Antony Osborne brings to Culinard a wealth of international experience in culinary arts. He is a European Master Pastry Chef by trade with many educational degrees earned and experience training with prestigious culinary institutes such as Westminster College and the Ealing College of London, Slough Polytechnic University in England, and Sullivan University in Kentucky. Chef Osborne has worked and lived in thirty-eight countries, apprenticed and trained at esteemed venues such as The Dorchester in London, the Palace Hotel in Switzerland, and the Nasseur Hof Hotel in Germany under the tutelage of such esteemed culinarians as Chefs Anton Mosimann, Hans-Peter Wodarz and Herbert Lagendorf. This gives Chef Osborne a huge diversity of culinary knowledge.

At the age of 25, while at The Dochester, Chef Osborne was the youngest Executive Pastry Chef of a leading hotel in the world. He went on to become the Executive Pastry Chef of The Oriental in Bangkok, Thailand, where he catered and prepared specialty desserts for the Royal Family of Thailand, and for many state banquets for such luminaries as President George Bush and Indian President Ravi Gandhi. He also provided desserts for exclusive royal boat cruises for Prince Charles. Chef Osborne carried his title of Executive Pastry Chef to the Nagoya Hilton Hotel in Japan and then to one of the highest-ranking hotels in the world, Raffles Hotel in Singapore. Here he worked with many top chefs such as Alain Ducasse, Joel Robuchon, Charlie Trotter, and Michel Trois Gros.

Through hard work and passion for the art of pastry, Chef Osborne was able to be a part of the Best National Team at the Singapore Salon Culinaire in 1994 and was awarded the Golden Lion Award, the highest culinary award in Asia. Chef Osborne also won gold medals at the Igeho Salon Culinaire Basel in 1985 and 1993, and most recently received a gold medal in 1998 as a Pastry Consultant for the Oriental team at the Thailand Salon Culinaire. He was named one of the Top Ten Pastry Chefs in the United States in 2006 and was a Guest Chef for the large wine and food show that has been held annually at Walt Disney World Resort for the past 8 years.

Chef Osborne is currently the president emeritus of the Birmingham Originals (the independent restaurant association in the Birmingham metro area) and has been honored for his contributions to family and consumer sciences education in Alabama secondary schools by the Family, Career and Community Leaders of America (FCCLA). He also serves on the board of the Jefferson County Schools’ Career Technical Advisory Council.

One of Chef Osborne greatest passions in his life is working alongside his good friend and Culinard graduate Dr. Luis Pineda with his “Cooking with Cancer” program.

Don’t wait! Classes start soon.

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