Culinary arts colleges are found throughout the United States.
The field of culinary arts has shown growth in recent years as television shows, publications and films publicize the rigors and benefits of being a chef. Learning culinary arts is more than learning cook. A culinary arts graduate knows about wine, butchering, feeding large numbers of diners, kitchen management and stocking a pantry. Chefs work long hours, especially on weekends, and often apprentice at the lowest positions to learn from chefs around the world. While no official ranking of culinary art schools exists, several institutions stand out consistently when speaking with industry experts.
The Culinary Institute of America
Paul Bocuse, the world-renowned French chef, considers the Culinary Institute of America (CIA) to be the best culinary school in the world. The original campus is located in Hyde Park, New York, just 90 minutes north of New York City. Two other campuses have been established: one in Napa Valley, California and another in San Antonio, Texas. All three offer associate and bachelor's degree programs in the culinary arts, or baking and pastry arts. In addition, two-, three-, four-, and five-day boot camps drill students in specialty areas of food preparation. Consumer restaurants are located on the campuses. Noted graduates of CIA include Anthony Bourdain, Susan Feniger, Cat Cora and Roy Yamaguchi.
Johnson & Wales University
Since 1914, Johnson & Wales University has been giving chefs training that combines culinary skills with academics, work experience and community service. Campus locations include the original location in Providence, Rhode Island, plus North Miami, Florida, Charlotte, North Carolina and Denver, Colorado. An associate degree in culinary arts and baking and pastry arts and a bachelor's degree in culinary arts and food service management are available at all four campuses. In addition to mastering kitchen skills, students learn restaurant management and the business behind food preparation establishments. The school's study abroad program is encouraged from the first year through graduation. Noted graduates include television chef Michelle Bernstein, "Hell's Kitchen" winner Rahman Harper, and celebrity chef and restaurateur Emeril Lagasse.
Le Cordon Bleu College of Culinary Arts
Le Cordon Bleu College of Culinary Arts has campuses across America offering associate and bachelor's degrees, plus certificates in specialty food preparation. Classical cooking methods are taught in the preparation of American regional and international cuisine. Food science and baking and pastry are also taught. Financial aid and scholarships are available for study at all campuses.
New England Culinary Institute
Located in Montelier, Vermont, the New England Culinary Institute offers associate and bachelor's degrees in culinary arts and baking and pastry arts. A certificate in professional cooking is also available. Founded in 1980, the school features small classes and a staff dedicated to the education of each student, regardless of the class-time involved. Students gain experience working at the on-campus restaurant and resort hotel, and are encouraged to accept internships. Paid internships are also available.
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