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Culinary Schools Flourish In the Industry

  • Antonio Evans
  • July 11, 2011

The food industry has seen its own wings spreading phenomenally, primarily attributed to the fact that  people would definitely want to experience gastronomic treats whether at the comfort of their homes or at restaurants. This phenomenon has likewise increased the demand for culinary schools that produce great chefs and cooks around the world. In America alone, in over 50 states, there are quite a number of culinary institutions to choose from. In a crowd of culinary schools in the U.S., there are a few which stands out and are considered as the top culinary institutions. Check them out below for your reference. Who knows you might decide to be counted in as one of the chefs or pursue culinary careers soon.

The French Culinary Institute. This culinary school based in California and New York is one of the best institutions in the U.S. The French Culinary Institute tries to update and upgrade its standards employing the latest trends with seamless learning opportunities with regards to providing excellent culinary training and bringing out the creative food genius in you. This institute’s Classic Culinary Arts program is not just about learning the French cooking. Training is surrounded by the basic principles that make up classic Western cuisines with in-depth hands on experience and personal attention that hone your skills and develop your confidence in this field. It provides its students with the best chef instructors who will guide them for the best  culinary education, only from this french culinary institute.

The French Culinary Institute. This culinary school based in California and New York is one of the best institutions in the U.S. The French Culinary Institute tries to update and upgrade its standards employing the latest trends with seamless learning opportunities with regards to providing excellent culinary training and bringing out the creative food genius in you. This institute’s Classic Culinary Arts program is not just about learning the French cooking. Training is surrounded by the basic principles that make up classic Western cuisines with in-depth hands on experience and personal attention that hone your skills and develop your confidence in this field. It provides its students with the best chef instructors who will guide them for the best  culinary education, only from this french culinary institute.

The course ends with your immersion in the award-winning restaurant, L’Ecole (the institute’s own restaurant), where your culinary training education will put  you to work in a professional kitchen. There are also courses for studying wines and becoming a sommelier, and specialized training for classic Italian culinary arts and cake baking and design to become a future pastry chef. Notable products of The French Culinary Institute are chefs Bobby Flay (TV personality, and chef/owner of New York’s Mesa Grill and Bolo) and Dan Barber (tagged as one of Time Magazines Most Influential People of 2009 and James Beard Foundation’s Best Chef in America in 2009).

Culinary Institute of America. For over 60 years, The Culinary Institute of America has been providing the best culinary education possible for aspiring professionals in culinary careers. Being an independent school, this institution focuses on training their students with excellence, higher level of culinary understanding and great leadership in the kitchen. The Culinary Institute of America is also collaborating with the different issues that surround the food and the whole industry and tries to apply these principles in the curriculum. From the walls of this institution where knowledge and basic skills are taught, students are given the opportunity to apply everything they’ve learned in a professional kitchen environment with the restaurants on their campuses and trained by the best culinary staff under its name.

The Culinary Institute of America in Hyde Park, NY; Greystone, California; San Antonio, TX, and in Singapore are established for your culinary training needs. The institute boasts of the some of the best chefs that have come to study under their name. Top Chefs include Harold Dieterle III (winner of Top Chef 1 and owner of Perilla restaurant), the great Anthony Bourdain (culinary instructor, celebrity chef, and owner of Brasserie Les Halles in New York), and Cat Cora (Former Iron Chef America and Bon Appetit magazine Executive Chef).

Institute of Culinary Education. Established in 1975 and one of the first few culinary institutes in New York, The Institute of Culinary Education focuses on providing aspiring chefs the skills and mindset that they need in order to pursue a future culinary careers. This institute offers a course of 8 10 13 months of comprehensive training in Culinary Arts, Culinary Management, Pastry and Baking Arts, and even Hospitality Management. Students undergo very hands-on training and guided by only the best culinary experts that this institution could provide. This involves special classes conducted by special guest Chef Instructors, of which they also share classic stories of their experience and success. The Institute of Culinary Education also provides affordable, flexible education for those who want to enroll all throughout the year, and extend help to those who cannot afford but deserving students to enroll in culinary schools through the Financial Aid program.

Culinary Schools Flourish In the Industry

Le Cordon Bleu Schools of North America. With over 43 Culinary Programs in different campus locations all over North America, Le Cordon Bleu has certainly raised the bars high with regards to providing culinary excellence. This institution tries to blend French styles with the modern American innovation and technology. They aim to provide a wide range of education through specialized programs such as Culinary courses, from Pastry and Baking Arts to Hospital and Restaurant Management. This creates a firm principle foundation for their student’s future career. Every program were designed to attend to specific needs of their students, developing not only their knowledge and skills in the kitchen but also their hunger for success in this field. Le Cordon Bleu Schools continues to empower through providing the necessary tools for not only acquiring skills but create outstanding dishes with their own version and techniques. Some notable personalities that are products of Le Cordon Bleu were Julia Child (chef, television personality, and author who introduced French cuisine through her book “Mastering the Art of French Cooking” and TV show called The French Chef), Stephanie Izard (Top Chef 4 winner and chef/owner of Girl and Goat Restaurant in Chicago), and Giada De Laurentiis (chef, Food Network Star, caterer, and writer).

Here are some of the Culinary Schools operating under Le Cordon Bleu:

-Texas Culinary Institute or Le Cordon Bleu College of Culinary Arts Austin

Le Cordon Bleu College of Culinary Arts at Minneapolis

-Le Cordon Bleu College of Culinary Arts in Chicago (formerly known as The Cooking -and Hospitality Institute of Chicago)

-Le Cordon Bleu College of Culinary Arts in Boston

-California Culinary Academy

-Western Culinary Institute in Portland, Oregon

Culinary schools would always be around and will continue to grow as food is everyone’s business.

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About the Author:

Antonio Evans is an entrepreneur/speaker/researcher who specializes in the intersection of Artificial Intelligence and the culinary world. More from Antonio Evans

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