Institute of Culinary Education (NYC)-New Location --State of the Art Facilities--New York City's The Institute of Culinary Education (ICE) is New York City's largest and most active center for culinary education. We rate ICE as one of the best Culinary Schools in America. Founded in 1975 by Peter Kump, the school offers highly regarded eight to 13-month career training programs in Culinary Arts, Pastry & Baking Arts, Culinary Management and Hospitality Management. With an in-depth global curriculum, strong record in job placement and a clear 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 International Association of Culinary Professionals, and the school was previously recognized by the IACP for its professional and recreational programs in 2003, 2008 and 2011. This win also marks ICE’s 40th anniversary and an unprecedented move to a brand new facility at Brookfield Place in Manhattan. The new 74,000 square foot facility, extending over one single floor, boasts Hudson River views and was designed for both creativity and community. Outfitted with the highest level of professional culinary technology, the new ICE offers such unique opportunities for discovery as a bean-to-bar chocolate lab, hydroponic farm and state-of-the-art mixology center. ICE chef instructors, staff and alumni have won top industry awards, including James Beard awards, Food & Wine Best New Chefs and Dessert Professional’s Top Ten Pastry Chefs in America. With more than 11,000 graduates, an amazing new facility and an ongoing mission to help every student find their culinary voice. Click here to schedule a personal tour.
ICE has four career training programs, three of which include an externship (paid and non-paid) that caters to students’ individual career goals and provides opportunities for real world experience and networking in the job market: Culinary Arts at ICE (NYC) – Designed for aspiring chefs as well as food professionals interested in creative careers outside restaurant kitchens (private dining, catering, food media, public relations, marketing, cookbooks, publishing and more). Training focuses on theory, teamwork and the foundation of critical skills, while providing an in-depth education of classic techniques, an overview of global cuisine and the cuisines of modern culinary masters. Instructors include 2015 “Culinary Educator of the Year” Chris Gesualdi and 2-time Chopped champion James Briscione. Includes externship. Pastry & Baking Arts at ICE (NYC) – Supports the ambitions of a wide range of students, including aspiring pastry chefs, bakery owners, bread bakers, cake decorators, cookbook authors and more. Instruction covers hundreds of techniques for the creation of artisanal and fine dining desserts—from to plated pastries to cakes and ice creams to chocolate confections—as well as sweet and savory baked goods. The curriculum is overseen by James Beard Award winner Michael Laiskonis, founding baker of Balthazar Bakery Sim Cass and legendary cake decorator Toba Garrett. Includes externship. We rank ICE as one of the best culinary schools in America.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).
New 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!
History and Current Facility: The school was founded in 1946 in New Haven, Connecticut, as a vocational institute for returning veterans of World War II. With a growing student body, the school purchased a former Jesuit novitiate in Hyde Park in 1970. The current campus in Hyde Park is a 140 acre facility. The school has more than 41 kitchens and bakeshops and runs 5 student restaurants. The schools library (Conrad Hilton Library) has the nations largest culinary library - a vast collection of culinary and arts books second only to the US Library of Congress. On campus is a 52,000 square-foot recreation facility that offers students a gymnasium, racquetball courts, a six-lane natatorium, fitness center, and dozens of other intramural activities. Since its launch in June of 2015, The Egg at The CIA, a 28,000-square-foot project representing a joint partnership between the CIA and Restaurant Associates (RA), has provided students with a collegiate dining experience comparable to that at other top-rated U.S. colleges and universities.
Programs: The school began awarding associate degrees in 1971 and bachelor's degrees in 1993. The CIA currently offers two degree programs: a 4-year bachelor’s degree (B.P.S.) and a 2-year associate degree in (A.O.S.). The associate degrees. can be obtained in culinary arts or baking and pastry arts. The bachelor’s degrees is offered in management, culinary science, and applied food studies. The CIA's Bachelor of Professional Studies (BPS) in Culinary Science degree program will teach you the scientific foundations of food production and prepare you for these exciting research and development careers. In the B.P.S., program you'll progress through eight semesters of hands-on and classroom work plus an additional off-campus externship semester. It is possible to complete the degree in 3 years.
Staff and Alumni: CIA faculty is a group of talented educators drawn from more than 170+ expert CIA instructors and professors. CIA boasts a 49,000-strong network of the most impressive alumni including Anthony Bourdain, Grant Achatz , Steve Ells founder of Chipotle, Alfred Portale, Charlie Palmer, David Burke, Larry Forgione, Sara Moulton, Cat Cora, Rick Moonen, Gary Danko, Roy Yamaguchi, Jonathon Benno, Todd English, Shea Gallante, Scott Conant, Sam Hazen, and Michael Mina.
Externships and or Restaurant Training: The CIA at Hyde Park runs four campus restaurants. The American Bounty Restaurant where the focus is on the seasons and products of the lush Hudson Valley, Apple Pie Bakery Café which presents baked goods such as breakfast pastries, artisan breads, and various desserts, The Bocuse Restaurant which creates and serves new interpretations of classic French cuisine and Ristorante Caterina de' Medici Caterina which demonstrates authentic regional Italian cuisine.
Awards and Industry Reputation: The CIA's influential 49,000+ graduates work in—and hire for—every segment of the industry. That's important when you're looking for your first job, seeking to move up, or just need some advice. The CIA received the Innovation Award for "Best Academic Institution or Organization" at the first Taste Talks Food & Drink Awards, held at the Brooklyn Academy of Music in Brooklyn, NY on September 26, 2016. Numerous alumni have received awards such as: John Besh, Best New Restaurant in America by Esquire magazine and the Daily Meal, Alon Shaya, the 2015 James Beard Foundation Award for Best Chef: South and, in May 2016, Shaya won the James Beard Foundation Award for Best New Restaurant.
Graduation and Placement: ` The CIA's overall graduation rate is 78%, and of those associate-degree graduates who choose to continue on to the BPS program in their junior year, 90% received their degree. With 300 companies recruiting on campus each year, this continues to remain one of the best culinary schools in America.
Location: The CIA is located in Hyde Park, NY, 90 miles north of Manhattan and 6 miles north of Poughkeepsie, N.Y.
History and Current Facility: The International Culinary School in Washington DC opened its doors in 2000. The school is part of the Art Institutes, a system of over 50 schools throughout North America. Programs.
Programs: Associate of Arts degree in Culinary Arts, Associate of Arts in Culinary Arts and a Baking & Pastry Program. The school also offers: A Diploma in Culinary Arts, Bachelor of Science degree in Culinary Arts Management, Associate of Arts degree in Wine, Spirits & Beverage Management and a Diploma in Baking & Pastry.
Externships and/or Restaurant Training: Chef's Palette Café and Grill is a student-run restaurant that's open to the public. Located at The International Culinary School at The Art Institute of Fort Lauderdale, Chef's Palette Café and Grill serves as the dining lab for culinary students, offering a unique combination of real-world experience and instructional content. In 2005, Chef's Palette Café and Grill won an American Culinary Federation Achievement of Excellence award.
Awards and Industry Reputation: The culinary program at the International Culinary School at The Art Institute of Washington has received notoriety from several local media outlets, including The Washington Post, The Washington Times, and WRC-TV, NBC’s Washington, D.C. affiliate.
Location: Arlington, VA
History and Current Facility: Culinary School in Fort Lauderdale, Florida opened its doors in 1968. The school is part of the Art Institutes, a system of over 50 schools throughout North America. Programs.
Programs: Associate of Arts degree in Culinary Arts, Associate of Arts in Culinary Arts and a Baking & Pastry Program. The school also offers: A Diploma in Culinary Arts, Bachelor of Science degree in Culinary Arts Management, Associate of Arts degree in Wine, Spirits & Beverage Management and a Diploma in Baking & Pastry.
Externships and/or Restaurant Training: Chef's Palette Café and Grill is a student-run restaurant that's open to the public. Located at The International Culinary School at The Art Institute of Fort Lauderdale, Chef's Palette Café and Grill serves as the dining lab for culinary students, offering a unique combination of real-world experience and instructional content
Awards and Industry Reputation: . In 2005, Chef's Palette Café and Grill won an American Culinary Federation Achievement of Excellence award.
Location: Fort Lauderdale, Florida
History and Current Facility: Esoffier was founded by Joan Brett in 1991 as Cooking School of the Rockies. In 1993 the school changed its name to Culinary School of the Rockies (CSR). The school introduced its first professional program, Culinary Arts in 1996. In 2011, CSR became an affiliate of Escoffier, which is located in Texas. Since that merger, Triumph Higher Education has purchased both the former Culinary School of the Rockies as well as the Escoffier Texas campus. Facilities inclid ea state-of-the-art, modern kitchen, and its in-depth curriculum is faithful to the skills, techniques, and recipes developed by Escoffier. Class sizes are small, with an average class size of fifteen students, meaning students receive the individual attention needed to succeed. Both culinary schools are now known as Auguste Escoffier School of Culinary Arts and affiliated with the Auguste Escoffier Foundation as well as the Le Musée Escoffier de l'Art Culinaire, located in France. Michel Escoffier, the great-grandson of Auguste Escoffier and the President of the Auguste Escoffier Foundation, is also the school's Advisory Board Member. The school has two campuses, the Boulder, Colorado campus and the Austin, Texas campus, as well as an online culinary program called Escoffier Online International Culinary Academy.
Programs: Associate of Applied Science in Culinary Arts (a 60 week program), Certificate in Culinary Arts and a Certificate in Culinary Arts. Escoffier at Austin Texas has their own Garden Club where they grow their own produce for use in classes. Escoffier also has an online culinary program.
Externships and/or Restaurant Training: With the Associate of Applied Science in Culinary Arts 60-week program there is Farm-to-Table experience on a working farm and an Industry Externship that allows you to apply your food service preparation, operation and management skills and knowledge.
Staff and Alumni: Notable alumni include: Antoinette Williams, Chef,at Peché Restaurant, Lezlie Mills Gibbs, Head Pastry Chef & Co-Kitchen Manager at La Pâtisserie by Luxe Sweets, and Diedra Rae, Pastry Chef / Owner of Sweet D'licious.
Awards and Industry Reputation: The school has an especially strong and well-known Baking and Pastry Program.
Graduation and Placement: You will receive assistance with job placement while in school and upon graduation. Escoffier's Career Services staff will provide resume writing assistance, application and job interview preparation, industry referrals, networking opportunities and weekly job listings.
Location: Austin, TX
History and Current Facility: : Built in the late 19th century and listed on the National Register of Historic Places, the Greystone facility in St. Helena was once home to the Christian Brothers Winery. After initially offering certificate courses, in autumn 2006, the campus began offering associate degrees. The Culinary Institute of America at Copia, houses the CIA's new Food Business School. The primary school building is the Greystone Cellars building, which houses teaching kitchens, the Wine Spectator Greystone Restaurant, the Bakery Café by illy, the Spice Islands Marketplace (the campus store), the De Baun and Ecolab Theatres (auditoriums and cooking demonstration facilities, also used as lecture halls), and administrative offices. Adjacent to the teaching kitchens is the Margie Schubert Library. The 15,000-square-foot teaching kitchens at Greystone are on the third floor of the primary building. The kitchens use Bonnet stoves and have a variety of cooking appliances, including rotisseries, appliances for induction cooking, a stone hearth oven, convection ovens, and combi steamers. On the first floor, the 5,000-square-foot Viking Teaching Kitchen is designed for 36 to 40 students at a time. Its appliances and equipment were donated by Viking Range Corporation's founders and installed as part of a comprehensive redesign of the building's first floor in 2010. The redesign also involved the completion of a chocolate-making facility and the campus store and Flavor Bar.
Programs: Associate Degree in Culinary Arts, Baking & Pastry Arts, Accelerated Culinary Arts Certificate Program (ACAP), Wine and Beverage Graduate Certificate (WBGC). Recreational Programs: CIA Bootcamp -Fun Cooking, Baking, and Wine Tasting Classes.
Externships and/or Restaurant Training: The school restaurant is the Wine Spectator Greystone Restaurant which uses ingredients from the CIA's own farm and gardens.
Staff and Alumni: CIA faculty is comprised of talented educators drawn from more than 170+ expert CIA instructors and professors. CIA boasts a 49,000-strong network of the most impressive alumni including Anthony Bourdain, Grant Achatz , Steve Ells founder of Chipotle, Alfred Portale, Charlie Palmer, David Burke, Larry Forgione, Anthony Bourdain, Sara Moulton, Cat Cora, Rick Moonen, Gary Danko, Roy Yamaguchi, Jonathon Benno, Todd English, Shea Gallante, Scott Conant, Sam Hazen, Grant Aschatz, Michael Mina.
Awards and Industry Reputation: The CIA's influential 49,000+ graduates work in—and hire for—every segment of the industry. That's important when you're looking for your first job, seeking to move up, or just need some advice. The Wine Spectator Greystone Restaurant at The Culinary Institute of America has been recognized with the 2012 Great Wine Capitals Best Of Tourism Award for Wine Tourism Restaurants
Graduation and Placement: The CIA's overall graduation rate is 78%, and of those associate-degree graduates who choose to continue on to the BPS program in their junior year, 90% received their degree.
Location: Spanning two locations in the heart of Wine Country—the CIA at Greystone in St. Helena and the CIA at Copia in Napa
JOHNSON & WALES UNIVERSITY COLLEGE OF CULINARY ARTS Providence, RI
History and Current Facility: In 1973 JWU College of Culinary Arts introduced an Associate Degree program. The school since has modernized and now has: nine professional-grade hot kitchens, two pastry labs, two teaching dining rooms, bakery + bread lab, beverage lab, food science lab, meat-cutting lab, microbiology lab and a culinary nutrition R+D lab. The University operates three hotels used for the training of University students in Food Service Management programs, Culinary Arts Degree programs and Hotel and Lodging Management programs.
Programs: Johnson & Wales has one of the largest selection of culinary related programs available: Associate in Culinary Arts, Baking & Pastry Arts , Bachelor of Science in Culinary Arts and Food Service Management, Baking & Pastry Arts, Culinary Nutrition, Food Service Entrepreneurship, Food Marketing, Hotel and Lodging Management, International Hotel and Tourism Management, Restaurant, Food, and Beverage Management, Sports, Entertainment and Event Management, Travel, Tourism and Hospitality Management. In addition there is a Culinary Arts Diploma Weekend Course and a wide variety of Recreational Cooking Classes for the public. JWU also has a first-of-its-kind degree program in Culinary Nutrition which brings together culinary arts, nutrition and food science to help position you for an expanding range of career opportunities.
Johnson & Wales University has joined forces with the "Modernist Cuisine" co-author Chris Young to create a new culinary science-intensive curriculum. In addition JWU plans to design a nutrition-based Culinary Medicine joint curriculum collaboration project with Tulane University.
Externships and/or Restaurant Training: Associate degree students will participate in one term of experiential education which allows students to participate in food service operations in preparation for future careers. Possible sites include university-owned or -operated practicum educational facilities, hotels, restaurants, country clubs, resorts, casinos, spas and contract food service providers. Additionally each year, a select group of second-year students is chosen to participate in a student Culinary International Exchange program with culinary arts schools in Ireland and the Azores.
Staff and Alumni: expert chef-instructors in classes with an 18:1 student/teacher ratio. Alumni include: Tyler Florence, Emeril Lagasse, Michelle Bernstein, Lena Kwak
Awards and Industry Reputation: Johnson & Whales Culinary School has a strong industry reputation for excellence. In 2010 JWU was ranked as one of the top three hospitality colleges, according to the American Universities Admissions Program, which ranks American universities according to their international reputation. In additio nJ&W operates three hotels for training students.
Graduation and Placement: Johnson & Wales reported an overall graduation rate of 58% IN 2014, and boasts a 98% employment record within 60 days of graduation.
Location: Providence, R.I., offers big-city sophistication on a welcoming scale, and is often voted one of the country's best places to live. A historic yet fast-paced city, Providence is located within the highest per capita concentration of colleges and universities in the United States, so it's alive with things to do.
History and Current Facility: Sullivan University’s National Center for Hospitality Studies (NCHS) has long set the standard for hospitality education, earning a reputation over the past three decades as one of the top hospitality schools in the U.S.
Programs: Sullivan’s streamlined curriculum and year-round, 11-week quarters allow you to complete your degree in as little as 18 months. NCHS offers nine degree programs ranging from a Diploma in Personal/Private Chef to a Bachelor of Science in Hospitality Management. There are more than 650 students enrolled in the various tracks.
Externships and/or Restaurant Training: Sullivan boasts a 3.5-star restaurant, Winston's that is completely run by culinary students, a retail bakery, and a state-of-the-art catering facility that serves the local community. Note: Winstons is currently closed but plans to reopen in 2016 with a new focus.
Staff and Alumni: NCHS have authors and winners of top awards within the 30 faculty members, including Chef Spendlove, a certified master chef, who bring a collective 1,000 years of experience to help teach, guide and mentor students in every aspect of the hospitality work place.
Awards and Industry Reputation: NCHS' extremely successful student competition teams have won over 400 gold, silver and bronze medals that include four awards from the 2012 Culinary Olympics in Germany.
Graduation and Placement: The graduation rate at Sullivan University averages 69% over their culinary programs. The Career Services department plays a major role in the successful employment of graduates.
Location: Louisville, KY, which has been voted one of the Top 10 Restaurant Cities in America
KENDALL CULINARY Chicago, IL
History and Current Facility: Kendall's campus features 12 teaching kitchens, as well as an on-site restaurant. The college's two campus restaurants are certified "green" restaurants, and the school maintains a sustainability garden where students grow their own produce for use in their cooking, teaching them the basics of sustainability and the food-to-table ethos. Kendall has many James Beard award winners among its alumni.
Programs: Students have the option of pursuing an Associate of Applied Science in Culinary Arts, which includes general education and can be obtained over six academic quarters, or a Bachelor of Arts in Culinary Arts, which follows a traditional, four-year academic plan. Kendall also offers a Continuing Education Culinary Certificate Program. Kendell has an expanding recreational cooking program. Classes are offered at three different skill levels. Unique class options include girls night out, food blogging, ultimate grilling, mixology, catering, pie baking techniques, date nights and intense boot camp series.
Externships and or Restaurant Training: Culinary Arts student are required to refine their skills during a three-month internship. Students have the opportunity to acquire internships at restaurants, bakeries, catering companies, hotels, country clubs and pastry shops. The Dining Room at Kendall College in Chicago is both Zagat- and Michelin-recommended.
Staff and Alumni: Noteworthy alumni include Michael White (executive chef and co-owner of the Altamarea Group), Mindy Segal (winner of the 2012 James Beard Award for Outstanding Pastry), and Jose Garces (owner of multiple Garces Group restaurants).
Awards and Industry Reputation: Chicago Michelin Guide Restaurants rank Kendall College the #1 Chicago program for preparing students for culinary arts careers. Kendall College Culinary Arts alumni are James Beard Foundation Award winners. Chicago's leading hotels rank Kendall College the No. 1 Chicago program for preparing students for hospitality management careers.
Graduation and Placement: 95% of Kendall December 2014 graduates reported being employed in their field within six months of graduation.
Location: Chicago, IL. With one three-star, two two-star and eighteen one-star restaurants as rated by Michelin and nearly 4,700 restaurants, Chicago is a great place to study culinary arts.
NEW ENGLAND CULINARY INSTITUTE Montpellier, VT
History and Current Facility: The New England Culinary Institute (NECI) is a career-oriented culinary college located in Montpelier, Vermont, founded on June 15, 1980, by Fran Voigt and John Dranow. Since 1980 NECI has grown from seven students to an accomplished group of over 5,000 alumni. Over 80% of NECI students receive Financial Aid. assistance. NECI enrolls less than 300 students a year, with a faculty of nearly 50. It's smaller size is by design and each student also participates in an internship in an industry during their time at the school. At NECI on Main, La Brioche, The Chef's Table, National Life Cafeteria, and the Vermont College of Fine Arts Cafeteria, students create classic and modern cuisine under the guidance of our award-winning chef instructors, using the finest Vermont ingredients.
Programs: Culinary Arts Program offers a Certificate in Professional Cooking, and Associate of Occupational Studies degree (AOS), and a Bachelor of Arts (BA). The Food and Beverage Business Management Program offers a AOS and BA degrees. The Baking and Pastry Program offers a Certificate in Professional Baking & Pastry Arts, and AOS and BA degrees. NECI also offers an Online Program with a Bachelor's degrees in Culinary Arts, Food and Beverage Business Management and Baking & Pastry. The student to teacher ratio at NECI is 10:1. New dual enrollment classes start three times a year, in January, June and October.
Externships and/or Restaurant Training: Each students at NECI participates in an internship in an industry during their time at the school. There are also school run food establishments: NECI on Main, La Brioche, The Chef's Table, National Life Cafeteria, and the Vermont College of Fine Arts Cafeteria. Students create classic and modern cuisine under the guidance of NECI award-winning chef instructors, using the finest Vermont ingredients.
Staff and Alumni: In 2012, NECI hired native French Chef, Jean-Louis Gerin, to serve as the Institute's Vice President of Culinary Operations and Executive Chef. Jean-Louis Gerin, former restaurateur was behind the celebrated Restaurant Jean-Louis in Greenwich, Connecticut. Gerin's accolades range from a silver toque from the Maîtres Cuisiniers de France to a win on the Food Network competition "Chopped." NECI alumni include: Food Channel's Alton Brown, St. Regis Hotel and Starwood Luxury Collection Manager, Matthew Gabree, London Whole Foods Team Leader, Gerry Beck, Head Chef, The Chopping Block, Chicago, Hugh Amanao, Allechante Pastry Chef, and Gavin Kaysen the owner of Spoon and Stable in Minneapolis, MN and the coach for Team USA in the Bocuse d'Or.
Awards and Industry Reputation: In 2014 nine alumni of New England Culinary Institute were nominated as semi-finalists for several categories including Outstanding Chef and Outstanding Restaurateur. Only one earned the prestigious award: Daniel Ahern for the book "Gluten-Free Girl Everyday" which he co-authored with his wife, Shauna James Ahern. In 2009 NECI Graduate Gavin Kaysen Won ''Rising Star Chef of the Year Award".
Graduation and Placement: Graduation rates vary from year to year and depending upon the degree pursued. Those students who completed the program in 150% of the time span ranged from 77% to 100% depending on degree program. NECU has a strong Alumni Association and runs an online Employer Job Portal to assist alumni.
Location: The campus is located in Montpelier, Vermont. Vermont is not only stunningly beautiful, its also the epicenter of the local and sustainable food movement. This is where you learn the true value of the best ingredients. Montpelier is a small town with a lot to offer: restaurants, bookstores, boutiques, theatres— all within walking distance of the NECI campus.
L'ACADEMIE DE CUISINE Washington, DC
History and Current Facility: L'Academie de Cuisine was founded in 1976 by Francois Dionot, a classically trained chef at the apex of a career that began at the world-renowned L’Ecole Hoteliere de Lausanne in Switzerland. The school has 30,000 square feet of lab/kitchen and classroom space. Approximately 140 students are enrolled at a time.
Programs: A dynamic curriculum that combines three phases: classroom study and kitchen fundamentals, advanced kitchen training, and a paid apprenticeship in a fine-dining kitchen. Students attending the day schedule complete the program in 50 weeks. Students attending the evening schedule complete the program in 62 weeks. L'Acadamie de Cuisine has a highly rated Recreational Cooking Program located just steps from the metro in Bethesda, MD, taught by the same staff as the professional culinary school. The student to faculty ratio 16:1
Externships: L'Academie de Cuisine offers the longest consecutive apprenticeship of any culinary or pastry program in the United States, a real-world opportunity for students to work under the direction of the executive chef and staff in a fine-dining establishment. In addition to the traditional classroom study, both programs require a 26-week apprenticeship in a fine dining establishment before graduation. All apprentices are paid by their employers in compliance with Department of Labor regulations.
Staff and Alumni: Francois Dionot, a native of Reims, France, Chef Dionot who was educated at L'Ecole Hoteliere de la Societe Suisse de Hoteliers in Lausanne, Switzerland. He is the director of the program but active on a daily basis in the school. Most instructors are previous graduates from L'Acadamie de Cuisine and have worked in some of the best restaurants in the Washington DC area. Carla Hall, host of ABC’s "The Chew," Nick Stefanelli, Aaron Silverman, Jeff Heineman, Angela Pinkerton, Katsuya Fukushima, Shannon Overmiller,
Awards and Industry Reputation: Cooking School of the Year Award, International Association of Culinary Professionas l (IACP) in 1997), Entrepreneur of the Year Finalist: Francois Dionot, by the IACP, Educator of the Year Finalist: Francois Dionot, by the IACP Member of the Year Award, Restaurant Association of Metropolitan Washington, Home of the USA World Pastry Cup team, RAMW, and Women Chefs and Restaurateurs. Alumni Awards include: Finalist, Top Chef, Bravo TV Network:Carl Hall. The school maintains a number of partnerships with professional organizations including IACP, RAMW, and Women Chefs and Restaurateurs. Food and Wine's Best New Chefs 2016: Aaron Silverman (Culinary Arts), Executive Chef, Rose's Luxury, Pineapple and Pearls; James Beard Award, Outstanding Pastry Chef of the Year 2011: Angela Pinkerton (Pastry Arts), Eleven Madison Park, New York City, StarChefs Culinary Rising Star: Jacques Van Staden (Culinary Arts) – Executive Chef, Top of the Palms Casino, Las Vegas, N.V
L'Acadamie de Cuisine is partners with many culinary associations including IACP.
Graduation and Placement: 61% of Students Graduate after 150% of normal time span.
Location:L' Academie de Cuisine's Professional Culinary and Pastry Arts Programs and administrative offices are at the Gaithersburg, MD campus. The recreational classes are held at L'Academie – Bethesda, MD.
History and Current Facility: The CIA San Antonio is housed in a 30,000-square-foot building at the dynamic Pearl site, located on the San Antonio River Walk and set among the restored 19th century buildings of the former Pearl Brewery. The campus features a one-of-a-kind Latin kitchen with both indoor and outdoor cooking stations, plus five other teaching kitchens and a professional bakeshop. Demonstration theaters, a computer lab, the Learning Strategies Center/Library Learning Commons, and a library round out the education resources. Note: In the next few years, the institute anticipates launching a second concentration for bachelor's degree students from Hyde Park. This one will work with the soon-to-open hotel at the Pearl to create a hotel concentration.
Programs: Associate degrees with majors in either culinary arts or baking and pastry arts, based on the same innovative curricula as the world-renowned degree programs at our New York campus, custom programs for leaders and professionals in the food industry, recreational programs for food and wine enthusiasts, from two-hour demos and one-day cooking classes to multi-day skill-building Boot Camps. CIA now offers to a limited number of students a Latin Cuisine Studies Bachelor's Degree Concentration where students spend a month studying at the San Antonio Campus to study study the foods of Mexico, Brazil, Peru, Central America, the Caribbean. We expect this program to be expanded over the coming years.
Externships and/or Restaurant Training: The school maintains the student-run Nao Latin Gastro Bar for sampling the flavorful world of Latin American cuisines and beverages as well as the CIA Bakery Café.
Staff and Alumni: All of 150+ faculty members across the three U.S.CIA campuses are dedicated and talented teachers, each possessing a unique set of skills and experiences . CIA alumni from other campuses are shown above. A large number of San Antonio have opened or involved in many local restaurants.
Awards and Industry Reputation: The CIA's influential 49,000+ graduates work in—and hire for—every segment of the industry.
Graduation and Placement: Currently, the graduation rate at CIA, Texas stands at 71%, as compared with 78% for the Culinary Institute of America as a whole.
Location: San Antonio, TX located near both Austin and Houston.
RESTAURANT SCHOOL AT WALNUT HILL Philadelphia, PA
History and Current Facility: Founded in 1974 , the Restaurant School at Walnut Hill College is a small boutique college that prides itself on offering a unique education emphasizing above all the power of hands-on experience. Part of the way that the Restaurant School at Walnut Hill College achieves this is through small class sizes—every student is afforded individualized attention and opportunities for one-on-one instruction.
Programs: The Restaurant School at Walnut Hill offers both Associate and Bachelor's Degree Programs. The associate degree is comprised of six 10-week terms for a total of 18 months. Students must complete the associate degree before beginning the bachelor's degree. It takes 36 months to complete both degrees. At the end of the associate and bachelor's degree programs, students travel to France, England, or Florida and the Bahamas for a first-hand look at the hospitality and culture emphasized in their classes. All of these fantastic opportunities are already included in each student's tuition, making travel an exciting and rewarding complement to the academic regimen. By studying the industry both locally and globally, students from Walnut Hill College can expand their knowledge and thrive wherever their careers take them. Students nearing the end of the bachelor's programs embark upon an 8-day exploration of the best of England. Combining history, art and culture with hospitality and fine cuisine, this capstone course is the ideal culmination of the student's overall college experience.
Externships and/or Restaurant Training: The Restaurant School at Walnut Hill College is affiliated with hundreds of the finest hotels, restaurants, resorts, casinos, caterers and conference centers in the Delaware Valley and across the country. The school provides four on-campus restaurants to give students multiple opportunities to experience the strata of the growing restaurant industry.
Staff and Alumni: Walnut Hill is a small school with a small staff of 19. But with a student population of only 387 there is an excellent student teacher ratio, Alumni include Jason Cichonski (Chef/Owner of Ela and The Gaslight, Top Chef: New Orleans chef contestant and Chris Kearse (Chef/Owner Will BYOB, ranked in Zagat’s “30 Under 30 Philadelphia” and named “Best New Chef” by Philadelphia Magazine).
Awards and Industry Reputation: Food and Drink Franchaise - One of the Top Ten Culinary Schools in the Northeast.
Graduation and Placement: Restaurant School at Walnut Hill had graduation rates of 54% in 2014. Two years
after graduation 88% of students reported working.
Location: Located in University City, Philadelphia.
ARIZONA CULINARY INSTITUTE Scottsdale, AZ.
History and Current Facility: Arizona Culinary Institute (AZI) isa custom-built 18,000 square-foot facility . It boasts five professional kitchens where the school teaches courses like Basic Culinary Arts, Baking, Meat Fabrication & Saucier and Advanced Baking & Showpieces. Students also gain real-world skills in the Front Line Kitchen which is a student-run restaurant (du Jour). AZI's program begins with 6 weeks dedicated to learning the “Basics,”
Programs: Arizona's Culinary Institute's Diploma program can be completed in as little as 8 months. 80% of the program is hands-on cooking time instead of a classroom-focused program
Externships and/or Restaurant Training: ACI runs the French Classic du Jour Restaurant where student can apply skills learned in the classroom. Du Jur is said to be one part fine dining restaurant and one part student laboratory. The final course of the program is a paid position as an Intern at a restaurant, resort, catering or other culinary location. This consists of 7 credits and 210 hours.
Staff and Alumni: Students at ACI are surrounded by a team of talented chefs who know what it takes to succeed in the industry. ACI chefs have all been carefully chosen and provide a diverse and well-balanced range of expertise. ACI runs an online site where alumni can communicate with each other and find information about job placement.
Awards and Industry Reputation: ACI was the recipient of the 2009-2010 ACCSC School of Excellence award.
Graduation and Placement: In a recent poll by Arizona Culinary Culinary, 76% of ACI graduates completed the program in 8 months or less. There has been is a 90% job placement rate over the past 5 years.
Location: The school is located in Scottsdale, Arizona which has an eclectic mix of nightclubs and restaurants
BOSTON UNIVERSITY METROPOLITAN COLLEGE PROGRAMS IN FOOD AND WINE Boston, MA
History and Current Facility: Cofounded by Julia Child and Jacques Pépin 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.
Programs: With the Traditional Culinary Arts program, students receive a Certificate in the Culinary Arts from Boston University upon completion of the program. BU also hosts a Wine Studies Program and a comprehensive multidisciplinary Master of Liberal Arts (MLA) in Gastronomy to round out its Food & Wine programs. The Master of Liberal Arts (MLA) in Gastronomy is a unique, multidisciplinary program that encompasses the arts, the humanities, and the natural and social sciences. Students in the program examine the role of food in historical and contemporary societies from a variety of perspectives—gaining a holistic view of the impact of food, food science, and nutrition on world civilization. The school offers not only Associate’s Degrees in Baking & Pastry or the Culinary Arts, but also a Bachelor’s Degree (BBA) in Hospitality Management plus the chance to enhance your degree with minors in Culinary Management or Tourism and Destination Management. Over 400 hours of instruction leads to mastery of both the basic classic and modern techniques.” There are also Graduate programs in Gastronomy and Food Studies open to the general public and industry professionals, Boston University's Lifelong Learning offers a variety of food and wine certificate programs, as well as seminars, lectures,and gastronomic tours.
Staff and Alumni: Our faculty includes some of the world's finest chefs, including Chef Pépin, Mary Ann Esposito (chef and host of Ciao Italia), Michael Leviton (chef and owner of Area Four and Lumiere), Jamie Bissonnette (chef and owner of Coppa and Toro, named 2014 Best Chef Northeast at the James Beard Foundation Award and others.
Awards and Industry Reputation: Boston Globe Recognizes Award-Winning Chef Jacques Pépin Ahead of MET 50 Gal and Barry Maiden, food and wine instructor for Metropolitan College who received the coveted James Beard Foundation Award as Best Chef: Northeast for 2015. The Boston Globe Food Section staff—led by Globe Food Editor Sheryl Julian—won first place for Best Newspaper Food Coverage awarded at the annual Association of Food Journalists conference in St. Petersburg, Florida. Julian serves as an instructor in MET’s Certificate Program in the Culinary Arts and Programs in Food & Wine—and has helped launch the food writing careers of many students from the College’s culinary arts and gastronomy programs.
Graduation and Placement: Upon successful completion, students receive a Certificate in the Culinary Arts from Boston University. An Online Gastronomy Blog at BU can be used to assist students in gathering more information. Gastronomy graduates share their reflections, stories and careers post-BU.
Location: Boston, MA.
SAN FRANCISCO COOKING SCHOOL San Francisco, CA
History and Current Facility: SFCS delivers an intimate private-school experience with small classes limited to 14 students that are taught in a brand new, state-of-the-art teaching kitchen. The program runs six months (or you can do it twelve part-time)
Programs: The school offers a Culinary Arts Certificate Program and a Pastry Arts Certificate Program, In addition to career training in culinary arts, SFCS offers the largest program of hands-on recreational cooking classes in the Bay Area. Their 5,200 sq ft. facility functions as a vibrant culinary center for book signings, chef dinners, celebrity demonstrations, and private cooking parties.
Externships and/or Restaurant Training: Externships are an integral part of your learning at SFCS. No matter what your plans are post-graduation, SFCS believes that the practical learning experience of working in the kitchen of a restaurant is invaluable. SFCS has secured prized externships working under award-winning chefs in San Francisco’s top kitchens. Externships in San Francisco Restaurants include: Coi, Absinthe, Twenty Five Lusk and more.
Location: Based in the heart of San Francisco CA —one of the United States’ true culinary epicenters
CULINARY INSTITUTE OF NEW YORK AT MONROE COLLEGE New Rochelle, NY
History and Current Facility: In the few years since the founding in 2009 of the Culinary Institute of New York at Monroe College their 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. Their culinary competition team has won over 600 ACF medals and has been named New York State Champions for two years running.
Programs: Associate (AAS) Degree Program in Culinary Arts, Associate (AAS) Degree Program in Baking and Pastry and an Associate (AAS) Degree Program in Hospitality Management
Staff: Dean Frank Costantino, named Chef of the Year by the ACF Long Island Chapter, and pastry instructor Ebow Dadzie, who was named one of the 2014 Top Ten Pastry Chefs in the U.S. by Dessert Professional.
Externships and or Restaurant Training: The Dining Lab Launched in 2013, The Dining Lab is a critically acclaimed contemporary American fine dining restaurant run entirely by students from the Culinary Institute of New York (CINY).
Awards and Industry Reputation: Top 10 Culinary Arts Schools in the Northeast by fdfworld.com (Food Drink Franchaise), Culinary Institute of New York at Monroe College earned 2 gold and 4 silver at the ACF Philly show in 2016 and The Culinary Institute of New York at Monroe College won Top Team and Individual Titles at Prestigious ACF Northeast Regional Competition in 2016.
Graduation and Placement: CINY has the unique advantage of close proximity to New York City, providing students continuous exposure to the industry’s highest standards in the hospitality capital of the world.
Location: New Rochelle, N.Y. with easy access to New York City and its 23,000 restaurants.
SAN DIEGO CULINARY INSTITUTE San Diego, CA
History and Current Facility: SDCI is a fairly new culinary school only having been around for 12 years. SDCI is unique in that they are family owned and have only one campus location. Every classroom includes work space for every student, including burners, pots, pans, large utensils, and (for the patisserie students) a full sized cutting block. Each student has their own work-station with a full-sized cutting block, induction burner, and plenty of open space for their utensils and cooking materials. Everything from your knives to the pots and pans are very high quality and very similar to the materials you'll be using once you start working in some of the finest kitchens in the world. Since the school was founded, SDCI have doubled their classroom space and expanded their programs.
Programs: SDCI offers the Advanced Professional Diploma in Cuisine and an Advanced Professional Diploma in Pastry. Classes are small, there are never more than 16 students in well-equipped kitchen classrooms
Externships and or Restaurant Training: At the conclusion of your program, you will use your skills in a live professional kitchen under the tutelage of an experienced Executive Chef, committed to furthering your education.
Staff and Alumni: Staff at San Diego Culinary Institute bring a minimum of 5 and an average of 10 years as an Executive Chef and have an average of over 25 years total culinary experience. All staff possess the Certified Executive Chef designation. SDCI alumnus and Top Chef Contestant,
Awards and Industry Reputation: Rich Sweeney, was recently voted as the runner-up for best chef of San Diego in 2011. His restaurant, R Gang Eatery, was voted runner-up for best new restaurant in 2011. Chef Sweeney employs several SDCI grad of which , includes his sous chef.
Graduation and Placement: Once you complete your studies at SDCI, the school will place you in an externship with a top rank hotel, restaurant, resort, or catering company — in San Diego or throughout the country. Many SDCI students take full-time employment from their extern host.
Location: San Diego, CA
SECCHIA INSTITUTE FOR CULINARY EDUCATION Grand Rapids, MI
History and Current Facility: In a 60,000-square-foot space, the institute gives students hands-on experience preparing and serving food under the supervision of faculty in on-campus restaurants, including Art & Bev’s Bistro and The Heritage. At Grand Rapids Community College traditional classrooms have been transformed into state-of-the-art learning spaces.
Programs: The school offers the following programs: A.A.A.S. Culinary Arts, A.A.A.S. Restaurant Management, Certificates in Baking & Pastry Arts, Craft Brewing, Packaging and Service Operations, Culinary Arts for Personal Chefs, Advanced Certificates in Baking and Pastry Arts, and Hospitality Management. .Secchia's average class size is 22.9 students, and 92% of our faculty hold master’s or doctoral degrees.
Externships and or Restaurant Training: The Craft Brewing Internship is designed for students to participate in a brewery related internship experience of paid or unpaid work and learning activities involving employers and departmental instructional staff. Students work a minimum of 16 hours per week under supervision at department approved employment locations. The Heritage Restaurant is a fine dining public restaurant staffed by culinary school students under the direct supervision of Chef Professors and Table Service Professors. The Fountain Hill Brewery is operated by students enrolled in the Craft Brewing, Packaging and Service Operations certificate. Art and Bev's Bistro is a cafe operated by students from GRCC's Secchia Institute for Culinary Education under the careful guidance of Chef Michael Whitman. In addition to bistro fare, it also regularly features a variety of baked goods for sale, hand-crafted by the Secchia Institute's pastry arts students.
Staff and Alumni: Werner Absenger the new Program Director of the Secchia Institute for Culinary Education at Grand Rapids Community College hopes to bring a more holistic view to hospitality education focusing on three aspects that the SICE offers: culinary, brewing, and hospitality management.
Awards and Industry Reputation: Secchia Institute for Culinary Education has been consistently awarded American Culinary Federation (ACF) accreditation with exemplary status since its inception more than 30 years ago. A recent article in the national Full Service Restaurant magazine, named SICE one of America's top 20 culinary schools
Graduation and Placement: To get information on career opportunities, visit the Student Employment Services.
Location: Grand Rapids, MI
DELGADO COMMUNITY COLLEGE, CULINARY ARTS New Orleans, LA
History and Current Facility: Culinary Arts is one of Delgado's premier programs, training students for careers in the food services and the restaurant industry. Delgado's Culinary Arts Department provides academic instruction through both theoretical and hands-on experiences; as well as, supervised practical work experience in the field of food service, culinary arts, and the hospitality industry.
Programs: The school offers the Culinary Arts, A.A.S., Certificate Programs in Culinary Arts, Pastry Arts and Culinary Management. Based on individual interests and ambitions, students can choose to concentrate in either Chef Apprenticeship, Catering, or Pastry Arts.The Line Cook Certificate of Technical Studies prepares students to work in service, production, fast foods, and baking areas of the food service industry.
Students will receive academic instruction through both theoretical and hands-on experiences, as well as supervised practical work experience in the field of food service, culinary arts, and the hospitality industry.
Externships and/or Restaurant Training: Students concentrating in Chef Apprenticeship will get the chance to study under executive chefs of hotels and restaurants in the metropolitan New Orleans area and follow the traditions of the European culinary apprenticeship programs.
Location: New Orleans, LA