As Americans' tastes for fine cuisine grew in the 1980's, so too did the demand for professionally trained chefs. In 1983, two Portland businessmen, Horst Mager (locally famous for his Rheinlander restaurant and yearly Oktoberfest celebration) and Donald Waldbauer, teamed up to establish Western Culinary Institute. The school, originally called the Horst Mager Culinary Institute, and its quality hands-on curriculum attracted students from all over the United States as well as many countries around the world. In 1986, the school adopted its current name, Western Culinary Institute, to better reflect its geographic location and reputation as a nationally-recognized culinary institute.

This school, established by Joanne Weir in 1989, offers day and evening courses, weekend, and three and five-day intensives. Participation courses (limit eight students) are held in Ms. Weir's newly-designed professional commercial kitchen complete with a wood-fired Tuscan oven. The courses cover the classic and provincial cuisines of France, Italy, and other Mediterranean countries as well as the U.S., especially California. Weekend, three and five-day intensives, geared to San Franciscans and out-of-towners, focus on a single country or region and include tours to Napa and Sonoma Valley and dinners at various San Francisco restaurants, including Chez Panisse.

Established in 1983, Western Culinary Institute offers a 12 month Le Cordon Bleu Culinary Arts Program. Included on campus are seven lecture classrooms with audio-visual equipment, eight kitchen classrooms, resource center, computer lab and three "open to the public restaurants." The Institute has an enrollment of more than 650 students from 46 states and several foreign countries. Student Coordinator is available to assist with housing needs. New classes begin every six weeks and early registration is recommended. W.C.I. offers job placement assistance to current students as well as graduates. The Program is accredited by the ACF and ACCSCT.