In a gorgeous building bordered by a well-tended herb garden sits one of the best lunch spots in Clark County. The McClaskey Culinary Institute at Clark College offers a three-course sit-down lunch for only $20, served by lively and attentive waiters. If you don't have time for a full sit-down meal, the restaurant is attached to a grab-and-go counter where you can get freshly made sandwiches, soups, or the daily hot dish. There's also a café counter serving coffee and beautifully laminated pastries.
What makes this place so unique? It's SW Washington's only professional culinary school, and the only culinary program with an accredited degree within 150 miles.
The McClaskey Culinary Institute's training program stands out for its holistic approach to culinary education and its practical, production-focused training. Students benefit from a diverse team of instructors who bring varied industry experiences and teaching styles to the classroom. This means students learn multiple techniques for the same dish or skill, providing them with versatile knowledge applicable across different kitchen environments.
Additionally, the program's farm-to-table philosophy, supported by the on-campus garden, creates a deeper understanding of ingredients and sustainability that many culinary schools lack. Emphasizing sustainability and appreciation for ingredients, the students grow a variety of perennials and annuals, including experimental herbs, apples, pears, plums, and quince. Explaining the importance of this hands-on experience, Chef Sonny DeMartini says, “They can see what these things look like as they grow. So then they have more respect for when they purchase it… and for how they're treating it in the kitchen."
Beyond the standard curriculum, the institute also offers elective classes in specialized areas like soups and sauces, garde manger, barbecue, and meat cutting and fabrication.
As students progress in their studies, they rotate through all restaurant positions—from dishwashing to hosting to cooking. By working directly with the public in a real restaurant setting, students develop essential communication, teamwork, and service abilities. Chef Earl Frederick notes, “We try to make it as real world as possible.”
The program prepares students for success in various settings, from local kitchens to Michelin-starred restaurants, and attracts diverse students, from recent high school graduates to adults seeking career changes. And if you're in Portland, good news! As a border county, you can receive in-state tuition at Clark College.
The McClaskey Culinary Institute has been around since 1958, and as Chef Earl says, “It shouldn't be a kept secret." Well, the secret is out - this hidden gem offers exceptional culinary education and delicious affordable dining for all of us!
