A New Era of Culinary Excellence at the Cusumano iCUE Where Education, Innovation, and Community Come Together

In Santa Clarita, a state-of-the-art culinary education facility continues to set the standard for innovation and opportunity: the Diana and Gary Cusumano Culinary Arts Building, home to College of the Canyons’ Cusumano iCUE. Guided by Chef Cindy Schwanke, a respected chef, teacher, and mentor, Cusumano iCUE is more than a training program—it’s a vibrant, collaborative environment where students learn, create, and prepare for the fast-paced world of food and hospitality. As the Department Chair of Culinary Arts and Wine Studies, Schwanke has shaped the program with purpose and passion, making her the ideal cover choice for elite Magazine’s January/February 2026 issue.
Schwanke is widely admired not only for her culinary talent, but for her dedication to lifting up her students. She teaches them technique, discipline, and creativity, but she also teaches resilience, confidence, and the importance of expanding their perspectives. “I encourage students to expand their culinary horizons and be global,” she often says—words she lives out through her leadership and her commitment to offering students experiences that reach beyond the classroom. Under her direction, the program has become a respected pathway into the culinary workforce, with many students being hired before they even complete their degrees or certificates.
Alongside Schwanke is a team of accomplished educators who bring depth and dimension to the student experience. Among them is Chef Daniel Otto, owner and culinary visionary behind both Sidecar Speakeasy and The Old Town Junction in Newhall. Otto brings industry relevance, refined technique, and a real-world understanding of what it takes to run successful restaurants into the Cusumano iCUE kitchens. Students learn not only the “how,” but the “why” behind great cooking—from flavor development to creative plating to the operational demands of a professional kitchen. His dual perspective as both chef and restaurateur gives students a powerful advantage as they prepare to enter the workforce.
Working closely with the culinary department is Michelle Razzano, Chair of the Hotel & Restaurant Management Department. Razzano ensures that students receive the essential operational and leadership training needed to thrive in hospitality careers. Her focus on service, management, and the business side of the industry rounds out the program and helps students become well-prepared professionals capable of leading in kitchens, hotels, bakeries, and dining rooms. Together, Schwanke, Otto, and Razzano form a leadership trio committed to student growth, industry partnership, and program excellence.
One of the standout features of Cusumano iCUE is its student-run dining program, which offers the community a front-row seat to the talent developing inside the building. Throughout the academic year, advanced culinary students prepare and serve multi-course lunches—and occasionally dinners—in the program’s glass-walled dining room. These events provide essential hands-on training and allow guests to experience the creativity and skill of the students firsthand. Because availability, menus, and schedules vary each semester, the community is encouraged to contact Cusumano iCUE directly for the most up-to-date information on offerings and reservations.
In November 2025, the program celebrated a landmark $1 million donation from the Cusumano family, which also inspired the renaming of the facility in honor of Diana and Gary Cusumano. Diana’s legacy as an educator, artist, and philanthropist inspired a gift that will continue to support scholarships, equipment upgrades, faculty training, and program innovation, ensuring Cusumano iCUE remains at the forefront of culinary education. The endowed scholarship fund will help students who face financial barriers, providing access to tuition support, chef’s tools, and even opportunities to study abroad. Beyond the numbers, the donation represents a commitment to Diana’s lifelong vision of nurturing talent, fostering creativity, and creating pathways for students to build meaningful careers in the culinary arts. It is a testament to the enduring impact one family can have on an entire community and the next generation of culinary professionals.
At a time when trade education is gaining renewed appreciation nationwide, Cusumano iCUE stands as a model of what modern community-college training can be: affordable, hands-on, industry connected, and deeply meaningful. With more than 300 degree and certificate options at COC, the culinary arts program remains one of the most in-demand, offering students multiple pathways—from culinary arts to baking and pastry to beer and wine studies. Whether students dream of becoming chefs, managers, entrepreneurs, or global culinary explorers, Cusumano iCUE provides an exceptional foundation.
As the program steps forward into its next chapter, there is a sense of momentum and excitement. With leaders like Chef Cindy Schwanke on the front lines of education, Chef Daniel Otto bringing industry experience into the classroom, and Michelle Razzano shaping the future of hospitality instruction, Cusumano iCUE is positioned to continue elevating culinary education in Santa Clarita. The future is full of possibility—and thanks to this exceptional team, the next generation of culinary professionals is already rising.
Become a Professional Chef, Pastry Chef, or Sommelier in as Little as 2 to 3 Semesters! Now registering for spring! canyons.edu/iCUE

photo by Joie de Vivre photographie

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