Institute of Culinary Education (NYC and now Los Angeles)-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.
The just open Los Angeles Campus is located in the facility previously occupied by Le Cordon Bleu in Pasadena. The Los Angeles campus has a globally inspired curriculum that reflects the local culture, diversity and flavor of the Los Angeles food scene. Students have the option to attend school in Los Angeles and extern in New York City or vice versa.
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! --
The Internatiional Culinary School of Washington - The International 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 best culinary schools in America. . Art Institute Campus
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. Culinary Instiute of America
Texas Culinary Arts Center-- Art Institute--Houston-- Dallas --Austin --San Antonio --With programs in Culinary Arts, Baking and Pastry and Art of Cooking.In the Culinary Arts program, you'll gain practical experience in the kitchen while studying the business of cost control, sanitation and safety, menu and beverage management, nutrition, and kitchen management. You'll learn to produce food quickly and in quantity while working with others. Graduates are prepared to seek entry-level employment such as line cook and pantry cook (garde manger).
Culinary Arts at 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.
The Internatiional Culinary School -- San Francisco --Each student of The International Culinary School at The Art Institute of California – San Francisco has access to professional grade kitchen equipment. Modern techniques are taught alongside classical styles, and students are encouraged to explore their own unique methods. To increase the potential for hire after graduation, many skills focus on real-world skill If you thinking of going to culinary school somewhere that will stimulate your senses and enhance your creativity, then look no further than The International Culinary School at The Art Institute of California – San Francisco. Located in one of the most progressive and creative learning environments in the United States, The International Culinary School at The Art Institute of California – San Francisco is an ideal place to begin your culinary arts training. The International Culinary School at The Art Institute of California – San Francisco is committed to your success by offering lots of hands-on experience, programs that will matter in your career, top chef instructors who will give you the training you need to become part of the food service industry..
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
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 Tallahasee-- 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 foodservice 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. Cofounded 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 Bostons best culinary centers.
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)
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. Edinformatics rates Monroe College as one of the best culinary schools in the US.
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 -- At Johnson & Wales University, you won't just learn to be a great chef. As a globally-recognized culinary educator, they are at the leading edge of 21st-century culinary education. No matter which campus you choose (Providence, R.I.; North Miami, Fla.; Denver, Colo.; or Charlotte, N.C.) you will find degree programs that combine the craft and art of cooking with science and nutrition, management skills, global citizenship and work experience that will set you apart from the competition. When you graduate, you will be positioned to pursue the growing range of food service careers locally or around the world. Programs: Two-year AS programs in Culinary Arts and Baking & Pastry Arts. Four-year BS in Baking & Pastry Arts, Culinary Nutrition, Food Service Entrepreneurship, Culinary Arts & Food Service Management, and Baking & Pastry Arts & Food Service Management and Food Sustainability. (Ed. Note: Providence, Rhode Island now boasts a nationally celebrated culinary scene in a large part to Johnson & Wales University. Numerous students intern and many students move on to restaurants making Providence a great place for food.)
New England Culinary Institute--The finest culinary arts school in the heart of New England and one of the best culnary 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.