What started out as a tiny 5-student operation in a private kitchen has become one of the premier cooking schools in all of North America. Its founder, the late Peter Kump, wanted the students to graduate not just with a sheaf of recipes to their name, but a sense of taste and the creativity to expand and build on their experiences. The school carries on with that philosophy in mind, and students graduate from the school not just skilled as cooks, but with vision and culinary curiosity.

Courses Offered

The Institute of Culinary Education offers 4 diploma courses.

1. The Culinary Arts Diploma Program covers 650 hours, inclusive of 210 hours of externship. Class size is limited to a maximum of 16, in order to optimize the learning experience.
2. The Pastry & Baking Arts Diploma Program consumes 610 hours, 210 of which will be spent in an externship. Class size maximum limit is also set at 16 students.
3. The Culinary Management Diploma Program is 316 hours long, spread across 26 to 35 weeks, depending on the schedule.
4. The Hospitality Management Diploma Program has 428 hours of classroom training, followed by 210 hours of externship.

ICE also offers a very wide variety of recreational cooking courses.

Notable Features

Situated in one of the most vibrant food destinations in the world, ICE makes full use of its location in New York City. From sourcing the best ingredients to acquiring high-quality industry-standard equipment, ICE ensures that the students won’t find the school lacking in the things expected of it.

The workstations in some of the kitchen in ICE are movable in order to facilitate configurations such as team islands and kitchen line simulations. This means that students can work comfortably and it also opens up the opportunity to learn how to cook in different kitchen configurations.

ICE uses a 5-point skill development philosophy, namely: theory, technique, palate training, speed, and teamwork.

Awards & Accolades

Winner of 2008 Award Of Excellence from the International Association of Culinary Professionals. Also won in 2002, 2003, and 2006. One of the most prestigious awards in the culinary world, and certainly a mark of excellence.

Students and alumni are regularly nominated for top awards in the industry, such as Food& Wine’s Best New Chefs, Dessert Professionals’ Top Ten Pastry Chefs, and James Beard awards. Some also win these coveted titles.

Awarded Best Culinary School in New York, by New York magazine.

Noted in Saveur Magazine’s Top 100 Culinary Things We Love (2008), for its extensive selection of affordable and accessible recreational cooking courses.

Notable Alumni

ICE has dedicated a publication – The Alumni Hall Of Achievement – where they select the best of their alumni and feature them. Many of these alumni are executive chefs or owners of their own restaurants and businesses. Any prospective student seeking inspiration would do well to review some of their achievements.

California Culinary Academy is a member of the Le Cordon Bleu North America network of culinary schools. This campus is located in the Portero Hill district of San Francisco. San Francisco, CA has always been known as a foodie’s destination due to its eclectic mix of cultures and of course cuisines.

Since this is a Le Cordon Bleu school, you can be assured of the quality, both in terms of the tutelage and the equipment. The training one can receive here is up to the Le Cordon Bleu standard, and the equipment is all current in relation to modern restaurant kitchens.

Courses Offered

California Cultinary Academy offers three programs, each of which is conducted according to the exacting curriculum of Le Cordon Bleu.

The Associate of Occupational Studies Degree in Le Cordon Bleu Culinary Arts program is a 60 or 84-week (total of 1550 hours) program that covers both kitchen skills and basic hospitality business management skills.

The Certificate In Le Cordon Bleu Culinary Arts is a 36-week (660 hours total) that focuses on training students in the classic culinary techniques that are endorsed in the Le Cordon Bleu curriculum.

The Certificate In Le Cordon Bleu Patisserie and Baking program is a 36-week (805 hours in total) program dedicated to the fine craft of pastry and bread making. Students will learn a wide variety of classic recipes and techniques in this program.

Notable Features

California Culinary Academy offers over 100,000 square feet of industry-standard kitchens, lecture classrooms, expansive student library, student-run restaurant, and more. Students will not find the inside of the school lacking in any way.

California Culinary Academy also runs one of Le Cordon Bleu’s Technique restaurants. This signature dining establishment serves lunches and dinners from Tuesday through Friday, and the kitchens within are staffed by the very students enrolled in California Culinary Academy. The restaurant features classic French cuisine albeit with a contemporary tilt.

Outside the hallowed halls, one can experience the best of the American Pacific. San Francisco has long been loved for its mild climate, easygoing street culture, and unique landscape. Plus, it serves as a hub for some of the best wines, cheeses, and produce, gaining world-wide renown for its many culinary activities, achievements, and even oddities.

San Francisco also has several unique neighborhoods that each have their own distinct style and flavor – and these neighborhoods have some excellent cultural fare too. North Beach, Chinatown, and Presido await curious minds and piqued palates.

Notable Alumni

Of the many students who have passed through these halls, most have found gainful employment in restaurants all over the country.

One such alumnus of note is Chef Chuy Valencia, who graduated in 1995 with a degree in Associate of Occupational Studies in Le Cordon Bleu Culinary Arts. He is today the co-owner and chef at Chilam Balam in Chicago, Illinois – known for its excellent Mexican fare and admirable philosophy of sourcing local ingredients whenever possible.

Western Culinary Institute, now formally known as Le Cordon Bleu College of Culinary Arts in Portland, is a culinary school associated with the renowned Le Cordon Bleu. Schools that get the Le Cordon Bleu seal are not just recognized for their quality, but in turn are improved by the input from the network of schools.

Located in Portland, Oregon, specifically in the historic Galleria building in the downtown city area, the campus welcomes students from across the country as well as the world. Portland gets a great rep for seafood, vegetables, and more recently, wine. There are few better places to start your culinary career from.

Courses Offered

As a member of Le Cordon Bleu, the courses are standardized and of very high caliber.

Those seeking training in many fields of cooking should choose the Le Cordon Bleu Culinary Arts Progam. This is available as either an Associate program or a Certificate program. The Associate program, formally known as the Associate of Occupational Studies in Le Cordon Bleu Culinary Arts Program, is longer and more comprehensive.

For those who wish to focus on the arts in the patisserie and boulangerie, the Le Cordon Bleu Patisserie and Baking programs are the choice to make. Likewise, there are two variants of the course – certificate and associate. As an Associate of Occupational Studies in Le Cordon Bleu Patisserie and Baking, you will be prepared for any and all jobs in the baking and pastry business.

Notable Features

The main Portland campus offers 50,000 square feet across lecture classrooms and nine kitchens. As expected of a Le Cordon Bleu school, the equipment and tools are complete and representative of industry standards, so students will be prepared for the widest possible range of kitchens.

The student library and resource center features periodicals, books, and other physical reference materials. In addition, there are 24 computer stations for online research and offline resource viewing as well. A secure Web portal allows students access to various information, such as their grades, accounts, schedules, and much more.

The on-campus restaurant, Bleu, is a fine-dining destination, staffed by students and open to the public. Café Bleu, also on campus, is a casual coffee and pastry shop, also run by students.

Notable Alumni

Chef Homaro Cantu has expanded on the foundation provided by Le Cordon Bleu by exploring the frontiers of molecular gastronomy. He has also appeared on Iron Chef America, and won the challenge.

Chef Brian Malarkey, whom you may have seen on television, is a native of Portland, OR. His childhood was spent enjoying Portland’s bounty, and his studies here led to where he is today. He is the owner and executive chef of Searsucker in San Diego, CA.

Chef Jennifer Fields, a recent graduate, is a writer rather than a chef by profession, but her influence as owner of Savor Communications is certainly cannot be discounted. A budding food writer and proud alumna of Le Cordon Bleu’s Portland campus.

New England Culinary Institute was founded in 1980 and today educates over 500 students every year in the ways of cuisine and fine cooking. A large majority of the students are young and eager to learn (usually fresh out of high school). This means that the school is always lively and energetic.

New England Culinary Institute is recognized as one of the USA’s leading institutions for culinary education, and there is no shortage of opportunities for its alumni. The school offers classes in small sizes, as well as an instructor-student ration of 1 is to 10. This gives an exceptional level of attention to students, enabling them to learn better.

Courses Offered

The two bachelor degree programs available are the BA in Culinary Arts and BA in Hospitality & Restaurant Management. The BA Culinary Arts program runs for two years, while the BA in Hospitality & Restaurant Management is 15 months long.

Associate degrees on offer are the AOS in Baking and Pastry Arts, AOS in Culinary Arts, and AOS in Hospitality & Restaurant Management. Associate degree programs are shorter than bachelor’s degree programs, often just a year in length. Certifications in Basic Cooking, Baking, Pastry are also available.

Notable Features

The campus has 9 production kitchens of various specializations, including restaurant kitchens, bakeries, and garde manger.

NECI on Main focuses on innovation as well as various concepts like sustainable sourcing, organics, and more. A production laboratory, more than a kitchen, it nevertheless serves to broaden students’ horizons and sharpen their skills.

La Brioche Bakery and Café and The Chef’s Table are open. La Brioche serves up baked treats, with students getting up at 4 am to prepare for the day’s pastries and breads. The Chef’s Table is a private dining room open for reservations for various functions. Prix fixe menus for certain holidays are available.

National Life serves up food for public servants, which comes out to 500 to 700 breakfasts and lunches per day.

Vermont College’s dining hall and kitchen is staffed by New England Culinary Institute students, serving up a wide range of dishes for students and the general public. The meat fabrication kitchen is also found there.

Notable Alumni

Perhaps the most notable of alumni from New England Culinary Institute is Chef Alton Brown, of TV fame. As host of several television shows, and author and contributor for several well-received publications, his is a name well-known to foodies all over the country.

Gavin Kaysen may not be a name you know well yet, but he has been awarded as one of 2007’s Best New Chefs. He is the chef de cuisine at Café Boulud in New York City. He also appeared as a contestant on Next Iron Chef.

Steve Corry, owner and operator of Five Fifty-Five in Portland, Maine, was also regarded by Food & Wine Magazine as one of the Best New Chefs for 2007.

L’Academie de Cuisine is one of America’s Top 10 Cooking Schools and certainly should be on the list of choices for anyone seeking a career in culinary field. The school is logically divided into two sections – one for the professional “full-time” students, while the other is for those who want to learn cooking for fun and self-improvement.

Founded in 1976, L’Academie de Cuisine continues to bring the Swiss discipline and tradition of good food and good cooking, as envisioned by its founder, Francois Dionot. L’Academie has gained a reputation for training some of the best cooks and chefs. Many of their alumni had served externships in restaurants in the Washington, DC area and continued their careers there.

Courses Offered

The professional school at L’Academie offers two courses.

First is the Culinary Arts program, which covers a wide range of topics and skills for development. This is available for daytime as well as evening classes. Excluding the 26 weeks of externship, the daytime classes take 24 weeks at 30 hours a week, while the evening classes take more time at 36 weeks with 20 hours a week.

The Pastry Arts Program is only available in the daytime, and runs for 50 weeks, inclusive of the 26-week externship. The course consumes 30 hours per week.

For students seeking recreational courses, L’Academie offers several formats. Demonstration is an observation and Q&A format, while Tastings are simple tasting lectures and activities. Dinners are either of the demonstration style (the instructor can teach), or Chef’s Table style, where cooks prepare food “on the line” and students may observe but no lecture is included. Participation classes are for those who really want to hone their skills.

Notable Features

L’Academie students are trained in the “Four P’s” of food. These are Purchasing, Preparation, Presentation, and Palate.

1. Purchasing covers the selection of good ingredients, as well as kitchen management and the mathematics of cuisine.
2. Preparation is taught through the French culinary tradition, but these are easily applied to all cuisines.
3. Presentation is a major part of the battle in cuisine, and students will certainly pick up skills here.
4. Lastly, Palate teaches students not just to cook well, but discern flavors and textures – thus enabling them to become better chefs and cooks.

Awards And Accolades

• Top Ten Culinary Schools in the USA and Canada, 2005.
• Home of the World Pastry Cup’s USA Team, 2005-2009.
• Member of the Year, Restaurant Association of Metropolitan Washington, 2001.
• Cooking School of the Year Award, by the International Association of Culinary Professionals, 1997.

Notable Faculty

Chef Francois Dionot, Director and Founder of L’Academie, has won many awards and nominations over his 30-plus years of experience in the culinary world.

Chef Patrice Olivon has many awards to his name, but the most notable is his Ordre National du Merite (2001), awarded for keeping French cuisine alive and well in the USA.

Chef Michel Pradier served at the legendary Lion d’Or, and has reaped many awards and accolades of his own.

Johnson & Wales University was founded in 1914, and operates four campuses. The first and largest campus is at Providence, Rhode Island. The other campuses are at North Miami, Florida, Denver, Colorado, and Charlotte, North Carolina. It is arguably the largest food service educator in the world.

It is ranked as one of the top 3 Hospitality Colleges for 2010, as examined by the American Universities Admissions Program, which takes into account international reputation. Johnson & Wales University also offers many other courses, but of interest here are the ones related to the culinary arts.

Courses Offered

Not all campuses offer the complete range of culinary and hospitality degrees, so this section will identify which campuses offer which programs. PV stands for the Providence campus, NM for North Miami, DV for Denver, and CL for Charlotte.

Associate Degree in Baking & Pastry Arts – PV, NM, DV, CL
Associate Degree in Culinary Arts – PV, NM, DV, CL
Bachelor’s Degree in Baking & Pastry Arts – PV
Culinary Nutrition – PV, DV
Food Service Entrepreneurship – PV

Online Programs

Culinary Arts and Food Service Management – PV, NM, DV, CL – Also available online.
Baking & Pastry Arts and Food Service Management – PV, NM, DV, CL – Also available online.

Notable Features

Johnson & Wales offers Study Abroad courses which integrate into academic programs. These courses allow students to get exposure in locations across the globe, widening both their cultural sensitivities as well as international outlook. Students in the College of Culinary Arts will certainly take notice of the food.

All four campuses offer fully-equipped kitchens with specialized kitchens for various skills. Pantries, bake shops, hot and cold kitchens, chocolate workshops, baking science labs, and even microbiology labs (for Culinary Nutrition courses).

Each of the campuses either owns or is affiliated with hospitality properties that open up doors for internship and real-world experience for students.

Aside from joining culinary competitions both in the country and internationally, Johnson & Wales University’s School of Culinary Arts also holds contests within its walls, and between the four campuses. On the international level, the IKA / Culinary Olympics is open the junior and senior students and in 2008 the faculty and student team took home some medals – 1 gold, 2 silver, and 1 bronze.

Notable Alumni

Aaron Sanchez, a celebrity chef of some renown is one of the many celebrated alumni from these halls. He is the executive chef and owner of two restaurants, Centrico, and Paladar. His appearance on Iron Chef America ended in a draw with Masaharu Morimoto.

Tyler Florence, the handsome TV chef and all-around celebrity, gained fame after graduating by entering and rising up the ranks of many acclaimed restaurants in New York. Today, his name is familiar and equated with good food and cooking.

For Canadians, the name Anna Olson should be familiar. She’s been on TV for years now, and she is yet another of Johnson & Wales University’s finest alumni.

The Italian Culinary Academy is a school under the umbrella of the renowned International Culinary Center. New York would not be New York without the influence of the Italians, and the location of the academy makes full leverage of that fact. Located in the SoHo district, students get exposure to a wide range of experiences, food-related and otherwise, whether in class or out.

New York prides itself on its international nature and it is peerless in that regard. With so much going on in this city, there certainly will be no shortage of opportunities to learn and improve oneself.

Courses Offered

Many people enroll in the Italian Short Courses as supplementation to their experiences. Interested parties can choose from the following:

• Essentials Of Italian Cooking – A well-rounded course, covering sauces, meats, vegetables, and desserts.
• Antipasti – Focus on starters and appetizers with this course.
• Carne – Meat and poultry recipes galore in this carnivorous course.
• Dolci – Satisfy the sweets-lover in you with delectable dessert creation.
• Pasta – Learn to make pasta by machine or by hand, along with a variety of sauces and fillings, and appreciate this iconic class of food.
• Pesce – Italians love their seafood, and this course teaches you the Italian skills and recipes for the bounty of the deep.

At the Italian Culinary Academy, the Italian Culinary Experience is the prime choice, the main course and highlight of the whole operation.

This features studies and living both in New York and Italy’s Parma region.

• 10 weeks in New York
  Fundamentals, hands-on learning for everything in Italian cuisine. Covers everything from sauces and starches to pizza, pasta, and more. Weekly Italian language classes are included.
• 9 weeks in Italy
  Study and live in Colorno, Parma, Italy. Study at ALMA and learn regional techniques and recipes. Field trips to various locations included. Demos by Michelin Star-awarded chefs from Italy’s 20 regions are sure to be inspiring and informative.
• 9 weeks on stage
  It does not get much better than apprenticing and working in a restaurant of a highly-skilled Italian chef.
• Return to ALMA
  A final test awaits, adjudged by a panel of respected professionals.

Notable Features

Students will make use of world-class kitchen equipment, all in tasteful Italian kitchen design. Marble counter tops and stainless steel tables offer solid work surfaces for the finest tools. Custom-made brick-lined ovens enable you to make pizza, the true Italian way.

Notable Faculty

Master Chef and Dean Cesare Casella is an acclaimed chef, restaurant owner, and author. He has appeared on several TV shows, and is more than qualified to be the head of the Italian Culinary Academy.

The Italian Culinary Experience is one of the fruits of his labors, enabling students to learn Italian cuisine and living in a way that cannot be matched anywhere in the world.

The tuition fees of specialized culinary schools range from a few thousand dollars to well over $50,000 per year, depending on its location and reputation.

In fact, the average cost of a two-year associate degree for culinary arts is in the range of $40,000 to $50,000.

Before anything else, you need to be absolutely sure that this is what you want to do, because it will eat a large chunk of your savings.

If that’s a little too much, you can opt instead to get your training from one of your local community colleges or to attend a smaller culinary arts program. For instance, the Institute of Culinary Education in NYC, offers a Culinary Management Diploma program for a cost of about $13,500 for evenings and weekends.

Cost of Culinary Education

The table below will give you a ballpark estimate of how much do culinary schools cost.

Aside from tuition costs, there are lots of other generic costs too. For example, consider the costs of books and tools that you will need to buy. Many culinary schools require students to own a laptop or desktop computer, as it is a primary means of distributing academic material. This can range from $1,000 per year to about $3,000 per year, depending on the school and the materials purchased.

The location of the school affects the price, and so will your choice of location to stay while studying. For example, studying in New York will be costlier all around than studying in Chicago. So be sure to add the cost of living into your education budget.

If in doubt, many school departments that handle enrollment will have this type of information ready, or at least can provide a good approximation. It helps to ask for the information you need prior to making a decision.

The costs of attending a culinary school may be high, but it’s a wise investment knowing the fact that you’re investing your future with one of the most marketable skills in today’s economy. Culinary arts professionals are well compensated in most cases, with the salary for sous chefs and kitchen assistants ranging between $30,000 and $50,000 on average. Executive chefs, and the like will easily average $65,000 annually depending on their years of experience.

The bottom line, though, is that you should weigh the costs and benefits carefully, plot out the pros and cons before making a commitment.

If you require financial assistance, there are scholarships, grants & loans available to help you pay for a culinary degree.

Culinary School Scholarships

Scholarships also grant you money for academic costs and more, and there is no need to pay for it, but the “downside” is that you have to maintain a certain level of academic performance. However, if you are the type who always does his or her best, this should not be a downside at all.

Scholarships are generally granted to students and prospective students who have the visible potential to make major contributions to the field.

Culinary School Grants

Grants give you “free money” for tuition and other costs, and much like scholarships, you will not be required to pay back after graduation. There is usually some sort of eligibility requirement for such grant, and in most cases, you must be currently enrolled and in good standing at an accredited Culinary Arts School or Institute in the United States or abroad.

Grants for culinary school are available just about everywhere. Be sure to check out Grant listings & Scholarships.com.

Culinary School Loans

Loans for academic pursuits, also called student loans, work just like other loans. You take out a sum of money, with the intent to pay it back, usually with interest. Interest rates vary from 5% to 20%, and should be paid back within 5 to 20 years.

Common federal loans include Perkins and Stafford. You can also ask student credit unions, banks, or National Culinary Associations.

Getting a culinary education can be an expensive undertaking, especially if you’re looking at one of the top culinary schools such as the renown Le Cordon Bleu and the French Culinary Institute so you have to be practical before making a decision.

Whichever option you choose, asking your prospective school’s financial aid or enrolment assistance department about it will certainly prove helpful. These concerned departments usually collect and collate information on available options for you.

However, you should not hesitate to search for other options as well. Some loans, grants, and scholarships are available nationwide or from private institutions, and it is worth seeking them out. There are also many online sources for financial help and guidance listed here and here.

Each of these options has its challenges to meet. Loans may be hard to acquire if you have a bad credit or personal history. Scholarships and grants will prove difficult to get if your previous academic records were less than stellar. Then there is the problem of having to maintain your grades, or risk getting your assistance cut off.

Whether you choose any of the above options or choose to siphon the costs out of your savings, you need to be sure of what you are planning to do. Learning the culinary arts is not easy, and it will require your full attention and exertion. Before weighing your financial options, ask yourself whether you are absolutely sure that this is the path that you wish to tread.

Kendall College is a private college, founded in 1934, and is located along North Branch Street in Chicago, Illinois. It has four schools, namely the Schools of Culinary Arts, Business Management, Education, and the Les Roches School of Hospitality Management.

The School of Culinary Arts was founded in 1985, and operates in Kendall College’s prestigious Riverworks campus, just a few minutes from the downtown Chicago area, squarely in the vibrant Goose Island neighborhood. Chicago itself is becoming known as a foodie’s city, ensuring a lively local food scene that provides constant inspiration and plain old good eats.

Kendall is committed to sustainable practices, and even has its own garden where students grow and harvest produce. Kendall College has earned deep ties into the industry throughout its years of excellence, giving students better exposure.

Courses Offered

The Culinary Arts curriculum is available in B.A. and A.A.S. variants. This program offers a well-rounded education in the fine art of cooking. An Accelerated A.A.S. program is also available for those who want to kick-start their culinary careers as quickly as possible. If one chooses, the Culinary Nutrition concentration will guide studies towards the understanding of food on the nutritional level, including allergies, intolerance, and much more.

A.A.S. and Certificate programs in Baking and Pastry are offered for those who want to concentrate on the rare and rarified skill and art of high baking. Certificate programs for Personal Chef and Catering, and Professional Cookery are also offered.

Notable Features

The Kendall College Riverworks Campus contains 12 commercial kitchens, and 2 demo kitchens, as well as specialized kitchens for garde manger, sugar/chocolate, and more. These ensure enough space and opportunities for learning. Bread makers will note with enthusiasm the outdoor bread oven.

With three restaurants open to the public, serving lunch and dinner for five days a week, there is no shortage of chances to practice and develop skills through hands-on experience. There is even a Zagat-rated fine dining room, a sure place to showcase the college’s best talents.

Awards And Accolades

• Academy of the Culinary Arts Cordon d’Or – Gold Ribbon Cooking School of the Year Culinary Academy Award for 2008.
• First US culinary school to receive a Certified Green Restaurant status (Dining Room and Cafeteria) from the Green Restaurant Association.
• Foodservice Consultants Society International (FCSI) Green Award.
• Official education partner of the National Restaurant Association Conserve Environmental Initiative.

Notable Faculty

Dean Cristopher Koetke is a well-respected and lauded chef, who has been awarded the first Award for Excellence in Culinary Education by the Foodservice Educators Network International (FENI) in 2010. He was also awarded the Cooking Teacher of The Year for 2009, as selected by the International Association of Culinary Professionals (IACP).

Chef Peggy Ryan, a member of the teaching faulty was selected as the Women Chefs and Restaurateurs’ (WCR) Educator of the Year for 2009.