There’s something about cooking and food that brings joy to people. Whether you’re a passionate home chef, an accomplished professional or just curious about culinary arts, there’s a wealth of information available to inspire and inform. These top publications, websites and television programs offer expert analysis, mouthwatering recipes, and practical advice on cooking, dining and food culture.
Finding the right culinary school is a big step for aspiring chefs, so choosing a top program with expert instruction and state-of-the-art facilities can make all the difference in your success as a cook. There are many factors to consider, including specialty areas of the field that may appeal to you and what kind of hands-on learning opportunities are available.
A culinary program’s reputation can also be a key factor, as it can open doors for future employment and help you network with chefs and other industry professionals. Look for a school that has a robust alumni network that can provide mentorship and job referrals as well as insights into industry trends.
The best culinary schools have a mix of experiential and classroom-based learning, and students should visit campuses to learn more about the programs offered. Look for student-staffed restaurants on campus, internship opportunities with leading hotels and restaurant groups, relevant academic courses guided by collaborations with industry and education partners, and state-of-the-art kitchens, equipment and teaching facilities.
Founded in 1946, The Culinary Institute of America is often considered the Harvard of culinary schools. It offers a wide range of specialties, including pastry and baking, bread and baked goods, culinary management, and wine and beverage. It’s also a leader in sustainability and farm-to-table practices.
When looking at top culinary schools, it’s important to weigh the financial costs against the benefits of attending. Some schools have more than one location, so you can choose the best option for your budget and lifestyle. It’s also worth considering whether a culinary school is accredited, as this demonstrates that it meets certain standards of quality and provides an excellent foundation for your career.
New England Culinary Institute (NECI) is an elite culinary school with a small class size, allowing for individualized learning and mentoring. Its unique location in Vermont gives students access to local farms and artisans, enhancing its curriculum with seasonal ingredients. The school’s ethos of “everything from the ground up” has led to an emphasis on sustainable agriculture in its cooking classes.
The cronut, a doughnut-like pastry created by Dominique Ansel, is the most famous creation to emerge from this top culinary school. Other notable alumni include chefs Greg Baxtrom, whose work at Per Se and Alinea earned him a Michelin star, and chef Greg Baxtrom of Blue Hill at Stone Barns, where he continues to create dishes that delight patrons. The institute is also the first in the US to offer a master’s degree in culinary science and technology. Its cutting-edge programs are designed to equip students with the skills and knowledge they need to succeed in today’s competitive culinary world.