The Academy celebrated its 20th anniversary, attracting nearly 800 people to the Mirage pool for the First Annual Taste of Hospitality: 20 Years of Changing Lives.
Partnered with Opportunity Village, Business Enterprises of Nevada, and the Division of the Blind to open and run the Clark County Government Building’s quick service restaurant.
MGM Resorts International completely renovated the hospitality suites.
Chris Fava became CEO.
Chris Fava joined the Academy as Chief Operating Officer. The Academy successfully opened food and beverage operations at The Smith Center.
Established paid internship program for recent graduates to further their training.
Academy won the contract to provide food and beverage services for The Smith Center for the Performing Arts. The Academy also won the contract to take over operation of the Springs Cafe and catering services at the Springs Preserve.
The Culinary Training Academy became the Culinary Academy of Las Vegas, with a new official catering division, Culinary Arts Catering.
Al Roker’s “Lend a Hand” program chose the Academy as 1 of 5 outstanding nonprofits in the country to profile live on national television.
completed construction project through $10 million capital campaign and had grand opening of state-of-the-art training facility.
MGM Resorts International pledged $500,000 to the Academy for naming rights to the event center.
Received $80,000 specialized training grant from Nevada Department of Employment, Training and Rehabilitation to develop Baker’s Helper curriculum in response to needs of employer partners.
Received U.S. Department of Labor high-demand training grant in of $1.9 million to address employment needs of Las Vegas’ growing immigrant population; developed Vocational English as a Second Language class.
Established REACH program as a diversity initiative to provide management training to incumbent workers; 72% promotion rate for graduates.
Received $2 million Economic Development Administration capital construction grant to design and begin 25,000-foot expansion: training kitchen, housekeeping suites, public restaurant, event center.
Began participating in the Nevada Department of Education’s Summer Food Service Program, providing nutritious meals for disadvantaged children and youth.
Culinary Training Academy was approved as a post-secondary certified institution by the State of Nevada.
Steven Horsford became CEO and the organization moved to its current location in North Las Vegas to facility owned by Nevada Partners.
Culinary Union Training Center opened, overseen by George Seess. Food and beverage classes were provided at a converted Days Inn on Fremont Street, and housekeeping classes were offered at government-owned apartments on J Street.
Southern Nevada Joint Management and Culinary and Bartenders Training Fund was established under a trust by various Las Vegas Strip properties, Culinary Workers Union Local 226, and Bartenders Union Local 165, according to a collective bargaining agreement.