History
The Cooking and Hospitality Institute of Chicago was founded in May 1983. The school was designed to prepare students for careers in the culinary arts. Linda Calafiore, a successful cook, established the school using traditional European teaching methods. Since its opening, the school has had thousands of graduates, many of whom went on to work in restaurants around the nation.
The school expanded in 1989 and received degree-granting authorization in 1991. The Cooking and Hospitality Institute of Chicago was acquired on February 1, 2000, by the Career Education Corporation. In June 2000, the school became affiliated with Le Cordon Bleu. The Higher Learning Commission accredited CHIC in 2003.
The campus was again expanded in 2004. Due to demand for the Le Cordon Bleu Program, additional kitchen space was required. Five new industry-current kitchens were built, along with two classrooms and a modern computer lounge.
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—Henry David Thoreau (1817–1862)