The San Bernardino institute spotlighted its graduates from the International Culinary School on Thursday with a celebratory buffet prepared by the students.
The students knocked themselves out with a culinary spread worthy of a five-star restaurant - prime rib, chicken, pork loin, fish, shrimp, pasta and rice dishes, vegetables and hors d'oeuvres.
The desserts were amazing, a sweet array of chocolate confections and fruit creations.
Whimsical pastry sculptures of sailing ships and other fantasies served as a centerpiece to the culinary spread.
After a decadent chocolate eclair and a berry tart, I was definitely done. (This was a difficult assignment, but somebody had to do it).
On Friday, about 90 of the culinary students graduated, ready to pursue careers in the cruise line industry, begin catering companies, become chefs at casinos and major hotel chains.
Others will find fine restaurants throughout Southern California.
Janelle Ungaro, a baking and pastry chef who is among the graduates, said the program was not too hard.
"It's a lot of work, but you need to be passionate about it if you're going to be a success," she told me.
The 21-year-old Ungaro is moving to Anaheim, where she'll be close to her new job at the Disneyland Resort.
She was hired for the Napa Rose restaurant at the Grand California Hotel.
Chef George Tucker, who instructs the culinary students, said the most important thing he does is prepare his students for the future.
The institute's International Culinary School is just part of the school's creative curriculum.
More than 2,300 students are enrolled at The Art Institute of California - Inland Empire campus in bachelor and associate degree programs that include graphic and interior design, fashion and interactive media, as well as the culinary arts.
Robin Rosenberg, director of career services, said that often the institute's students are changing careers or have had a career and are going to culinary school because they've always wanted to do this.
"The average age of our students here is about 25," Rosenberg said. It is an opportunity because there are careers in culinary in which age doesn't matter."
About 1,000 guests attended Thursday's graduation feast at the institute.
I'm thinking I'll have to attend the next one just to get a taste of the graduates' skills.
Reach Michel via email, find her on Twitter @michelnolan, or call her at 909-386-3859.