Francois Dionot, President of L’Academie de Cuisine Announces Chef Frank Morales to Lead Professional Culinary Arts Program, Evening Session

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For the first time in its 34 year history, L’Academie de Cuisine, the premier culinary school in the Washington, DC area, will offer an evening professional Culinary Arts Program beginning February 7, 2011. Leading the program is Chef Frank Morales, a veteran of several high-end Washington restaurants including Zola and Rustico.

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We are lucky to have such an experienced and creative chef who brings over 20 years of culinary expertise to his position as chef-instructor

Chef Francois Dionot, Founder and Director of L’Academie de Cuisine (LAC), one of the ‘Top Ten’ culinary schools in the United States, is proud to announce that Chef Frank Morales has joined his team as the chef instructor for LAC’s professional Culinary Arts Program, evening session that will begin in February 2011. “We are lucky to have such an experienced and creative chef who brings over 20 years of culinary expertise to his position as chef-instructor,” said Chef Dionot. The Culinary Arts Program, Evening Session is specifically intended for those individuals who must continue to work during the day but who are passionate about ultimately making a career change and becoming a chef. Chef Morales has said that he is excited to turn his attention and focus to training aspiring chefs and helping them achieve their goals by sharing his experience and passion for cooking at the acclaimed L’Academie de Cuisine.

LAC’s Culinary Arts Program, evening session will begin on February 7, 2011. Classes will be held on Monday, Wednesday and Thursday from 6:00 pm to 10:00 pm and Saturday, from 8:00 am to 4:00 pm for a total of 20 hours per week. Classes are divided into three phases: Phase I (18 weeks) provides students with kitchen fundamentals, building the theoretical foundation and technical skills necessary to become a successful chef. Phase II (18 weeks) provides advanced kitchen training to enhance the students' overall understanding of the professional kitchen and encourage the development of a realistic attitude toward work in the culinary industry. For Phase III, students work in an externship in a fine dining restaurant, catering company or hotel.

After successfully completing the course, students are ready to take on the challenges of a culinary career. An application is available on LAC’s website and LAC anticipates this program will fill quickly. Visit for an application or contact LAC’s Admissions Department for more details at (800) 664-CHEF (2433), x201 or

Chef’s Background – Chef Frank Morales was most recently at the helm of Blue Ridge restaurant in Georgetown, DC when it was deemed one of the “Top 20 restaurants in the world” by Esquire Magazine.
Chef Morales was also top toque at some of the most cutting-edge restaurants in the Washington, DC area. As executive chef at Rustico, he helped carve a new niche on the culinary scene by cultivating unique recipes inspired by Rustico’s focus on “cuisine ala bier.” He developed pairings that enhanced his simple and rustic menu items featuring time-honored cooking techniques and regionally sourced ingredients. While at Rustico, the restaurant was featured in numerous consumer, food and trade publications including The New York Times, Food Arts, USA Today, The Associated Press, The Washington Post and DC Magazine.

Prior to his position at Rustico, Chef Morales served as the executive chef at Zola, dubbed “Washington’s hottest new restaurant” by The New York Times, and “one of the 75 best new restaurants in the world for 2003” by Conde Nast Traveler. In addition to leading Zola’s culinary team, Chef Morales directed the catering operations for the International Spy Museum and its Spy City Café. Under Chef Morales’ leadership, Zola’s straightforward American cuisine earned three-stars in The Washington Post’s Dining Guide. While Chef at Zola he cooked at the prestigious James Beard House in New York.

Chef Morales graduated from The Culinary Institute of America in Hyde Park in 1995. Prior to his departure for Washington, DC he worked at several New York restaurants, most notably, Union Pacific as sous chef under Rocco DiSpirito; Le Cirque under Sylvan Portay and An American Restaurant under Larry Forgione.

Barbara Cullen
Marketing Director
(301) 670-8670 x226


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