When you go to culinary school, it’s not just about learning how to cook; it’s also about getting a leg up on the skills and experience you need to break into the industry. It’s no secret that many of the world’s top chefs started their career with little more than a high school diploma and some industry experience, but going to culinary school can give you an advantage when it comes to finding your footing in this competitive field.
Culinary schools have programs ranging from associate degrees to bachelor’s and even master’s degrees, so you can pick the best one for your goals and interests. Regardless of which one you choose, you’ll find plenty of hands-on experiences in the kitchen and on campus dining establishments, as well as expert faculty and staff. You’ll have the opportunity to learn everything from how to prepare a steak and lobster tail to food business management, as well as a variety of other important skills in preparation for your culinary future.
This school is famous for its New England-inspired teaching style and is considered by many to be the nation’s top culinary institution. Students here can earn a bachelor’s or associate degree in a number of areas, including pastry arts and management. The New England Culinary Institute is known for its small class sizes and the way it emphasizes practical experience and real-world kitchen work. The school is a great choice for those interested in French cuisine as it teaches techniques developed by the “King of Chefs,” Auguste Escoffier.
The oldest of the world’s top restaurants award programs, this is often referred to as the “Oscars of the food world.” The awards are voted on by a group of influential food writers and chefs who form an academy that deliberates on which restaurant will be crowned the best. The academy has a few rules in place, such as requiring that past winners be vetted to ensure their integrity and refusing to reward restaurants where the chefs have financial stakes or that are not open to the public.
In the time that this award system was in operation, no restaurant ever received a perfect score of 20 points. This may have had something to do with the fact that Gault Millau is a French publication, but it might also be because the organization was not consistent in its evaluation of restaurants; the judging process went from employing a team of professional tasters to using local agents to check out restaurants.
This magazine, which is owned by the same parent company as The Spruce Eats, was a catalyst in the modern foodie movement with its focus on worldwide regional cuisines and star chefs. It is still a trusted resource for recipes, wine and spirits advice, and information on kitchen equipment and tools. It is a great place to learn about the latest culinary trends and find out how and why certain recipes work, as well as those that don’t.