San Diego Culinary Institute in La Mesa, CA

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Telephone:	+1 619-644-2100
Website:	www.sandiegoculinary.edu
Address:	8024 La Mesa Blvd, La Mesa, CA, 91942 La Mesa
Nearby public transportation stops & stations:	0.2 miLa Mesa Boulevard 0.6 miSpring Street 1.2 mi70th St.
Categories:	Cooking Schools

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Today

Today	8:00 am – 5:00 pm Closed now
Local time (La Mesa)	7:46 AM Friday, June 13, 2025

Business hours

Monday	8:00 am – 5:00 pm
Tuesday	8:00 am – 5:00 pm
Wednesday	8:00 am – 5:00 pm
Thursday	8:00 am – 5:00 pm
Friday	8:00 am – 5:00 pm
Saturday	–
Sunday	–

Description

Specialties

San Diego Culinary Institute is one of the premier professional culinary schools in the world. We have some of the highest standards for our Chef Instructors and place our students at some of the best restaurants around the world. Our emphasis is on fine-dining and we gauge our success based on what our alumni accomplish in the culinary field. We take pride in not just teaching recipes but training future chefs and bakers.

All of our Chef Instructors have a MINIMUM of 25 years in the culinary industry and 5 years as an Executive Chef. Our small class sizes (no more than 16 in a class) means they have more time for one-on-one student interaction. You always have your own working station so you’ll never be sharing space like you will at other schools.

We have both a Culinary and Baking and Pastry program with both day and night classes. If you want to check out the school then call us to schedule a campus tour and sit-in on a real live class. Come see us for yourself!

History

Established in 2000.

Harold and Lili Meyberg founded the San Diego Culinary Institute in 2000 to prepare aspiring chefs for careers in the world’s elite fine dining kitchens.

In 2003 their son, David Badagliacca joined SDCI and he became President in 2004 with Harold’s passing. The school introduced the remarkable Commis Culinary™ curriculum in 2007 — a new approach to culinary arts education exclusive to SDCI.

The Commis Culinary Method teaches technique, not recipes and emphasizes intensive, hands-on instruction in those techniques used in the world’s elite fine-dining kitchens. As a graduate of a Commis Culinary program of instruction, you enter the field skilled in culinary technique, kitchen operations, and with an understanding of the business of the professional kitchen.

Recent graduates have earned countless awards and recognition and now work in the kitchens of the worlds finest chefs.

SDCI also holds a perfect A+ rating from the Better Business Bureau.

Visit us to learn more.

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7 reviews of San Diego Culinary Institute

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Jim C.

Place rating: 1
North Park, San Diego, CA

For a couples class or one night event to learn a specific meal… Maybe.
For a career move or accredited course… N.F.W. This school was a complete joke! They anchored me to spastic student for six weeks who couldn’t stay focused on daily class assignments and would jump from one team table to the next like a 4 year old child while I was stuck doing double work to produce the items needed for the day. When I finally refused to work with her (As did several other students) they called me up at home and kicked me out of the course and proceeded to try and bill me for the remainder of the course which cost 18k. They never got state accredited as they suggested they would have by the end of my course. Several times the back-up Chef leading the class arrived drunk, to the point he couldn’t walk straight and he would give preferential course instruction to the hot girls in class. Seriously, I regret every dollar I put in that place and not going to a more professional organization like The Art institute. This organization lacks the foresight for challenging curriculum while balancing real-world expectations among its students.

Jordan M.

Place rating: 5
San Diego, CA

I went to SDCI from 2009 to 2010 in the commis de cuisine program. Let me say that it is well worth the cost of admission. The small classes are especially great in that you effectively get close to one-on-one instruction from extremely knowledgeable and experienced chefs.
It is a short program, so you have to hit the ground running and make every day count, but when it is over you should have the technical skills to get into any professional kitchen. The externship at the end of the program and the various events that you might be asked to volunteer at are phenomenal ways to get your name into the minds of great chefs around town as well.
My experiences at SDCI gave me the tools, techniques, and contacts to make the most of my culinary career. I highly, highly recommend at least looking into this school if you are serious about cooking professionally.

Jake r.

Place rating: 5
San Diego, CA

Some of the best food I’ve ever tasted happens to be out for the sampling every time I come over to do in person consultations and progress reports on the beautiful painting and remodel project that is in progress right now at the institute. Come in and talk to admissions about learning here, you won’t find a more friendly staff anywhere. The food is second to none.

K M.

Place rating: 4
Rancho Cucamonga, CA

Went for an industry sponsored event so I don’t know what the prices are but it was popping.

Nick B.

Place rating: 4
Oceanside, CA

I am currently nearing the end of the commis de cuisine program and about to begin my externship. The school is little rough around the edges but overall a great experience. All the instructors are very knowledgeable and each have something different to bring to the table. My only complaint would be that they cover more content in the nutrition and business management courses.

Audrey E.

Place rating: 4
San Diego, CA

I am only 6 weeks into my Commis de Cuisine program at SDCI. For the uninitiated, they offer 2 programs: Commis de Cuisine and the Baking & Pastry. I have to say, not only are the instructors great, but even (and especially) the office staff is great. That’s the beauty of it being a small school — you don’t get lost in the shuffle during the application process or while you’re trying to hustle up your financial aid. One of the best things about my experience so far, that makes this a better experience than college ever was, is that even though the program is fast-tracked (5 – 6 months, plus a 4-week externship), they make it hard for you to fail. Repetition of facts, repetition of method — a great way to get things to stick in your brain. It’s fast-paced, and you get information overload on technique and history, but you’re so happy to be there and determined to do well. It’s actually fun to work hard because you all have the same goal — takes teamwork to succeed. Classes are small and taught by chef instructors, not TAs. You get a variety of working styles and teaching styles, as well as the benefit of learning from each chef instructor’s background in the industry. And I really appreciate the fact that the instructors and admissions representatives share success stories of past and recent graduates, cementing to me that I made a great choice in career change. I will revisit this review when I’m done with my program and I’m pretty sure by then I’ll be much better and quicker with my knife skills, and that I’ll be giving that 5^th star to my review.

R S.