If you’re one of those people who dreams of becoming a professional chef, or you already work in the kitchen and want to sharpen your skills, the best culinary arts schools are a great place to start. These schools are all rated highly, and offer students unique internships with chefs who have received Michelin Stars or placed on the World’s Best Restaurants list. Placement International offers opportunities to intern with Michelin Star chefs, James Beard Award winners and more, so you can learn from the best!
For both insiders and the uninitiated, a pull-back-the-curtain look at the state of chef awards, stars, lists, ratings and rankings today—what’s right and what’s still so wrong.
The World’s 50 Best Restaurants list may be young, but it has become one of the most coveted accomplishments in the food industry. The competition is incredibly competitive, and it’s not just about a restaurant’s food; a top spot on the list also requires excellent service, design and ambiance.
It’s a little like the Oscars for the restaurant world. The top spots on this year’s list were announced this week, and, as always, there was much controversy and excitement about which restaurants would make the cut.
If you’re considering becoming a professional chef, or even just learning to cook at home, there are plenty of resources available online to help you get started. Many of these courses are free, but they can be time-consuming to take. Some are more comprehensive, and others cover specific topics such as introductory cooking techniques or how to create an impressive buffet menu.
Many top chefs recommend using fresh ingredients whenever possible. This can enhance the flavor of your dishes and make them more nutritious. It’s also important to use the correct cooking oil, as different oils have their own smoke points and can affect the taste of your food.
Chefs are always looking for new ways to improve their cooking and the overall dining experience. In addition to traditional cooking methods, chefs are now experimenting with techniques such as sous vide, sous vide pressure cookers and liquid nitrogen.
Some of these innovations are being used to make foods that are healthier and more sustainable, but there are also some chefs who are experimenting with food for social change. Last year, Saveur’s 50 Next list featured diverse professionals overhauling food systems on a variety of levels, from offering smart farming software to farmers across Latin America (Mariana da Silva Vasconcelos, CEO & founder of Sao Paulo-based Agrosmart) to starting a collective that sparks conversation around Indian cuisine and food politics (Anusha Murthy and Elizabeth Yorke, co-creators of Edible Issues).