Institute of Culinary Education (NYC)-New Location --State of the Art Facilities- - The Institute of Culinary Education (ICE) is New York City's largest and most active center for culinary education. We rank ICE as one of the best culinary schools in America. Founded in 1975 by Peter Kump, the school offers highly regarded six to 13-month career training programs in Culinary Arts, Pastry & Baking Arts, Culinary Management and Hospitality Management. Programs include an externship (paid or unpaid) that cater to students’ individual career goals and offer real world experience in the job market. With an in-depth global curriculum, strong record in job placement and an entrepreneurial focus, ICE is widely recognized by top chefs and industry leaders as the premier pathway to begin or continue a culinary career. In 2015, ICE was named “Culinary School of the Year” by the IACP, and the school celebrated its 40th anniversary with a move to a brand new facility at Brookfield Place in Manhattan. The school’s new, expansive layout was designed for creativity and community, stretching across 74,000 square feet on a single floor and featuring Hudson River views. Outfitted with the latest culinary technology, it offers students unique opportunities for discovery, including a bean-to-bar chocolate lab, a hydroponic farm and a center for wine and mixology studies. ICE chef instructors, staff and alumni have won top industry honors, from James Beard awards to Food & Wine Best New Chefs and Dessert Professional’s Top Ten Pastry Chefs in America. ICE’s mission is to help every student find their culinary voice. Click here to schedule a personal tour.
Culinary Arts at ICE (NYC) – Designed for both aspiring chefs and students interested in culinary careers outside restaurant kitchens (private dining, catering, food media, public relations, marketing, cookbooks, and more). Training focuses on theory, teamwork and the foundation of critical skills, while providing an in-depth education on classic techniques, an overview of global cuisine and the cuisines of modern culinary masters. Instructors include 2015 IACP “Culinary Educator of the Year” Chris Gesualdi and 2-time Chopped champion James Briscione. Includes externship. Click
here to for a personal tour.
Pastry & Baking Arts at ICE (NYC) – Supports the ambitions of aspiring pastry chefs, bakery owners, bread bakers, cake decorators, cookbook authors and more. Instruction covers hundreds of techniques, from the creation of artisanal baked goods to plated desserts, cake decoration, ice cream production and chocolate confections. The curriculum is overseen by James Beard Award winner Michael Laiskonis, founding baker of Balthazar Bakery Sim Cass and celebrated cake designer Toba Garrett. Includes externship. Click here to schedule a personal tour
International Culinary Center (NYC and California) --FORMERLY THE FRENCH CULINARY INSTITUTE-- ICC is one of the most award-winning schools for a professional fast-track culinary or wine education. We rank ICC as one of the best culinary schools in America With programs in Culinary Arts (with paid externship), Pastry Arts, Culinary + Farm-To-Table, Italian Culinary, Bread Baking, Cake Techniques, Sommelier Training and Culinary Entrepreneurship (Management), (Food Business) our Total Immersion, hands-on curriculum transforms students from novice to professional skill levels in months, supplemented by unlimited Culinary Business workshops and personal career services long after students graduate in a wide range of food-related careers. The school is known for its original curriculum, small student-to-teacher ratio and individual workstations, along with support not found at larger schools. Alumni include Bobby Flay, David Chang, Dan Barber, Christina Tosi and 15,000 more who make headlines daily in small towns and large cities across the world in a range of culinary careers, including TIME’s 100 Most Influential People, Mind of a Chef, James Beard Awards, Food & Wine’s “People’s Best New Chefs,” Forbes’ “30 Under 30,” Eater’s “Young Guns” and more than 50 grads on Chopped. ICC's legendary talents who serve as deans (Jacques Pepin, Jacques Torres and Jose Andres among them) and entrepreneurial alumni have racked up more than 137 Michelin stars, the ultimate accolade for a chef. Study at a place named "Best Vocational Cooking School of the Year" by IACP multiple times, and that holds the highest honor, School of Excellence, by the accrediting commission ACCSC. ICC has a graduation rate of 91.5% ( Graduation rate is based on 1,926 students graduating out of the 2,106 students available for graduation included in the annual reports submitted by ICC to ACCSC in 2013-2015).
York City Campus-- One of the top culinary destinations in the world. ICC's NYC campus, easily accessible from all areas of Manhattan, is located in Soho, New York City, known for high style, eclectic restaurants and cobblestone-street charm. Programs include: Culinary Arts· Farm-To-Table · Pastry Arts· Italian Culinary · Bread Baking · Cake Techniques · Sommelier Training · Culinary Entrepreneurship-- Schedule
a private tour today!
California Campus --Perfectly situated between the vineyards of Napa Valley and the seafood haven of Monterey Bay, less than an hour's drive from San Francisco, ICC gives students access to some of the best restaurants, vineyards and chefs in the world. Programs include: Culinary Arts· Farm-To-Table ·Pastry Arts· Italian Culinary· Sommelier Training- Schedule a private tour today! --
Italian Culinary Experience (at International Culinary Center)-- The most authentic Italian culinary study-abroad program of its kind, this life-changing course begins with 10 weeks of cooking Italian fundamentals in NYC or California. The education continues for 18 weeks more at ICC’s sister school (a former palace) outside of Parma, Italy, including a stage (apprenticeship) at a regional restaurant through a special arrangement with the Italian government. Classes begin in March and October. Schedule a private tour today!
Texas Culinary Academy--- Experience and modern 73,000 square foot facilities come together at Texas Culinary Academy, which has been successfully training students in the culinary arts for over fifteen years. A brand new facility recently opened at the school and includes laboratory, kitchens, classrooms, a restaurant, and retail store as well as a dramatic demonstration area that was modeled after Le Cordon Bleu in London and Paris. The school is located in Austin Texas which offers a thriving art, music, and restaurant scene and was recently ranked the second best place to live in the country by both Money* magazine and Men's Journal**. Students in their Culinary Arts and Patisserie & Baking programs can learn everything from basic cooking and pastry skills to purchasing and cost control- along with essential business know-how required for success in this competitive field. Financial Aid is available at Texas Culinary Academy. This is the only Cordon Bleu affiliated cooking school in Texas. TCA is rated one of the Best Culinary School in America by our own readers).
California Culinary Academy (San Francisco)- --California Culinary Academy offers professional training in culinary arts, baking and pastry arts, and hospitality and restaurant management; with hands-on cooking classes and lecture courses. Instruction in classical and contemporary culinary techniques, business management, wine appreciation, and hotel operations, -- The North Campus: San Francisco's Culinary Hot Spot Historic California Hall at 625 Polk Street in downtown San Francisco is the nerve center of the Academy and an ideal place to pursue chef training. In 2004 the California Culinary Academy opened a new 100,000-square-foot South campus at 350 Rhode Island (Rating-- One of the Best Culinary Schools in America by our own readers).
The International Culinary School at The Art Institute of Washington-- The Culinary School has a broad curriculum -- Baking & Pastry. Wine, Spirits & Beverage Management, Culinary Arts Management, Food & Beverage Management Baking & Pastry. Large spacious facility with excellent trained staff. Students can pursue their associates' degree in Culinary Arts in an evening and weekend, online and on-ground format. The school has its own restaurant. Culinary Restaurant is a complete instructional environment for students that offers a quality dining experience to its patrons Edinformatics rates the school as one of the top culinary schools in America. . Art Institute Campus
Escoffier School of Culinary Arts -- Boulder
Colorado, Austin Texas New
Auguste Escoffier is legendary -- one of the best-- among chefs and gourmands. No other figure in history has done more for the development and modernization of French cuisine and for raising the stature of cooking to respected career paths in the culinary arts. Auguste Escoffier School of Culinary Arts provide a curriculum consistent with the Escoffier teachings and standards of excellence. They offer culinary arts and baking and pastry programs worthy of the world-renowned Escoffier name. Escoffier School of Culinary Arts
Culinary Institute at Hyde Park NY -- and Culinary Institute of America (CIA), Greystone- With 300 companies recruiting on campus each year, this continues to remain one of the best culinary schools in America. The school has degrees in Culinary Arts and Baking and Pastry Arts, and a Bachelor's and Associate Degree programs. The school has a high-profile alumni and has long been considered one of the Best Culinary Schools in the World. The Culinary Institute of America (main campus at Hyde Park) is the oldest culinary school in the United States and is a degree-granting college dedicated exclusively to culinary and baking and pastry arts education. Note: the CIA has four enrollment seasons to choose from.
Kendall College School of Culinary Arts --Chicago -Illinois -- Long regarded as one of the top culinary arts and baking and pastry schools in the nation --Kendall is one of the few schools that offer a four-year Bachelor of Arts in Culinary Arts degree in addition to the AAS and Certificate programs. The four year program gives an in-depth examination of international cuisine, including Latin and South America, the Mediterranean and Asia, as well as nutrition. Business skills, from finance to marketing to personnel will prepare students to plan, build, promote and sustain a food-related business. The school has a strategic partnership with the internationally acclaimed Les Roches International School of Hotel Management offering a joint degree program and expanded international internship opportunities for students.
Keiser University Center for Culinary Arts --- Florida-- Melbourne, Sarasota and Tallahassee-- Keiser University Center for Culinary Arts is accredited by the American Culinary Federation. Its Associate of Science degree in Culinary Arts presents a comprehensive curriculum that includes laboratory sessions, academic preparation and hands-on experience. Students acquire professional knowledge of food, its preparation and handling and cooking from basic to advanced. The curriculum includes an externship to prepare students for entry-level positions in the food service industry..
Boston University Metropolitan College Programs in Food and Wine -- Boston is a strong food town and deservedly has it's own culinary school. The culinary classes are taught entirely by experienced, working chefs and experts in the food industry, Boston University's full-time culinary arts program is the only one of its kind in the country. Co founded by Julia Child and Jacques Pepin in 1989, this intensive, semester-long program exposes students to classic French techniques and international cuisines. Merging the best aspects of traditional culinary arts study with hands-on instruction in BU's state-of-the-art laboratory kitchen, the program provides insight into the food industry and prepares students for a wide variety of jobs. Culinary Arts faculty include Jacques Pepin, Chris Douglass, Jeff Fournier, Michael Leviton, Barry Maiden and Janine Sciarappa making Metropolitan one of Boston's best culinary centers.
Sullivan University (At the National Center for Hospitality Studies)- Louisville, Kentucky - This school also has a 3 1/2 star restaurant, Winston's, that is run by culinary students, a catering facility that serves the community, and a retail bakery. Sullivan University's National Center for Hospitality Studies is preparing students for careers in the hospitality field by offering five Associate of Science (A. S.) Degree Majors. Students can earn an Associate of Science Degree in Culinary Arts; Baking and Pastry Arts; Professional Catering; Hotel and Restaurant Management; and Travel and Tourism. The University also offers Diplomas in Professional Cooking and Professional Baking. Rated by Emeril Lagasse as one of the best culinary schools in America.
L' Ecole Culinaire - - Memphis TN, Kansas City, MO, St. Louis MO -- L’École Culinaire is dedicated to the development of each student’s skills and personal potential so that our graduates are qualified to pursue entry-level employment in the field of their choice. The skills and work attitudes taught at L’École Culinaire help our graduates make successful transitions to the work environment.ortlagundy of America, rich in produce, laden with seafood, and blessed with fabulous wines. Chefs love it.
San Diego Culinary Institute - San Diego Culinary Institute is San Diego's culinary school of choice. In as little as 8 months you will be on your way to a career in the kitchens of some of the most highly acclaimed fine dining restaurants in San Diego and all over the world. San Diego Culinary Institute has both a Culinary and Baking and Pastry program. Chef Instructors have all been the Executive Chef of a fine dining restaurant for a minimum of 5 years and they have all been in the culinary field for a minimum of 25 years.
Pennsylvania Culinary Institute was founded in 1986 as a Branch Campus of The Sawyer School. PCI was well-known in the Pittsburgh area and beyond for providing a quality hands-on education and attracted students from across the United States. This school has both a full 15 month "Associate Degree in Specialized Technology in Le Cordon Bleu Culinary Program," and an "Associate Degree in Specialized Technology in Le Cordon Bleu Pastry Program". The school has a rich heritage and a storied alumni that includes such epicurean luminaries as Julia Child , Le Cordon Bleu Program brings a century of culinary excellence to the United States, with a partnership with Pittsburgh's International Culinary Academy. (Rating-- One of the Best Culinary Schools)
Le Cordon Bleu College of Culinary Arts in Chicago (formerly The Cooking and Hospitality Institute of Chicago) -At Le Cordon Bleu College of Culinary Arts in Chicago, you can receive an Associate of Applied Science Degree and Certificate in Le Cordon Bleu Culinary Arts and an Associate of Applied Science Degree in Le Cordon Bleu Patisserie and Baking; as well as the coveted Le Cordon Bleu Diplome. The Culinary Arts school represents classic culinary techniques combined with modern innovations and the latest in global cuisine.
Le Cordon Bleu College of Culinary Arts at Minneapolis/St. Paul: Master classical French techniques with modern American technology and earn your Associate of Applied Science degree in Le Cordon Bleu Culinary Arts in only 15 months. Practical hands-on lab classes follow expert led demonstration classes to create a well rounded education in the culinary arts. Learn theory, table service, wine selection and much more to jump start your future in the Culinary Arts.
The Culinary Institute of New York -- At Monroe College -- Located in New Rochelle, New York, just 25 minutes from New York City and its 23,000 restaurants, the Culinary Institute of New York (CINY) is an award-winning, nationally recognized culinary institute that provides students with a combination of theoretical education and hands-on experience in culinary arts, pastry arts, and hospitality management. With access to state-of-the-art instructional facilities designed to simulate the kitchens of restaurants, hotels and large production operations, students receive personal instruction and mentorship from a faculty of ACF-certified chefs and experienced industry professionals who are committed to their success. In just a few short years since our founding in 2009, our program has produced award-winning culinary teams, students, faculty and staff, as well as a critically acclaimed student-run restaurant, The Dining Lab, deemed a "training ground for students" by The Wall Street Journal and "the little kitchen that could" by The New York Times. We rate the Culinary Institute of New York one of the best culinary schools in the New York Area.
L'Academie de Cuisine -(Day and Night Programs available) L'Academie de Cuisine is the premier culinary school in the Washington, DC area and recognized as one of the finest culinary schools in the United States. Gaithersburg-- Maryland -L'Academie de Cuisine (Maryland) offers cooking classes for adults and children and professional programs for gourmet chefs. Courses include Professional Culinary Development, Fundamental Culinary and Pastry and International Culinary Techniques. L'Academie de Cuisine has grown to become perhaps the best culinary school in the Washington, DC region and recognized among the finest schools in the United States. In 1997, they were very proud to receive the International Association of Culinary Professionals Award of Excellence in the Cooking School category.
Johnson & Wales University --- Founded in 1914, Johnson & Wales University is a private, nonprofit, accredited institution with more than 15,000 graduate, undergraduate and online students at its four campuses in Providence, R. I; North Miami, Fla; Denver, Colo; and Charlotte, N.C. An innovative educational leader, the university offers degree programs in arts and sciences, business, culinary arts, design and engineering, education, health and wellness, hospitality, nutrition and physician assistant studies. Its unique model integrates arts and sciences and industry-focused education with work experience and leadership opportunities, inspiring students to achieve professional success and lifelong personal and intellectual growth. The university's impact is global, with alumni from 123 countries pursuing careers worldwide. Johnson & Wales Alumni include such chefs as: Emeril Lagasse and Tyler Florence.
California School of Culinary Arts: Founded in 1994, located in the heart of Southern California - in the historic Playhouse District in Pasadena. The campus offers a fine dining restaurant, café, and a retail store. The school library is an important resource for students and culinary professionals alike and provides computers which allow students to do research over the Internet. There are also 30 teaching labs and 9 classrooms to accommodate our surging enrollment while maintaining smaller class sizes. The labs are equipped and designed for optimal efficiency, usability and comfort.(Rating-- One of the Best Culinary Schools)
New England Culinary Institute--The finest culinary arts school in the heart of New England and one of the best culinary schools in the nation. For more than 27 years, New England Culinary Institute has enjoyed a niche all its own - small classes, personal attention and celebrated restaurants. Graduates of New England Culinary Institute are sought after the world over for their level of skill, passion, and preparation. New England Culinary Institute has two campuses, one in our beautiful state capital of Montpelier and the other in scenic Essex, Vermont. Students have the unique opportunity to receive hands-on training in the free standing restaurant, retail and non-commercial operations of our Montpelier campus as well as the experience of a Four Diamond culinary resort and inn on our Essex campus.