Culinary Schools in New York City

Culinary Schools in New York City

by admin on June 17, 2012

It goes without saying that New York City is one of the dining capitals of the world. It’s no surprise that it’s also home to some of the best culinary schools. Whether you dream of being the next Iron Chef – like alum Cat Cora at the Culinary Institute of America – or get in with the reputable ranks at the Institute of Culinary Education, there’s a school here for everyone.

The Institute of Culinary Education, commonly called ICE, boasts international industry awards and long-running ties to the Beard Foundation. Plus, it doesn’t hurt to have had Julia Child as a regular guest instructor. The school started humbly. In 1975, its founder, Peter Kump, taught only five students in his apartment on the Upper West Side; he strived to teach improvisation over straight recipes. The school received press from the New York Times and then immediately exploded.

Francophiles in Manhattan may appreciate the French Culinary Institute. Not only does FCI offer externships for students in top New York restaurants, they require serious training hours at their own Soho restaurant, L’Ecole. Student chefs at L’Ecole graduate with the advantage of already having real experience working in the industry.

Are you vegan? Vegetarian? Flexitarian? Instructors at the Natural Gourmet Cookery School gear their classes to alternative lifestyles while stressing complete nutrition and health. You can get a small taste by attending one of their “Friday Night Dinners,” a reservation-only, three-course, prix-fixe, vegetarian meal. The meal is crafted by their current, passionate students and held in the intimate dining room at their West 21st Street facilities. Post-dinner, tearful speeches by students and teachers alike are common.

While most culinary programs are time-intensive and rigorous, many of these schools offer part-time enrollment or night classes. Perhaps the most flexible school in NYC would be Stratford Career Institute. You can earn your diploma online from home in as little as six months. Because let’s face it, not everyone has the luxury to discover their inner Ratatouille at their leisure.

The most amazing thing about culinary schools in New York City is that…you’re in New York City! All five boroughs are practically reeling with restaurants and bakeries with unimaginable inventiveness in all types of cuisines. What better way to supplement your education than to taste firsthand new and long revered food by gourmand masters? Furthermore, imagine scoring the opportunity to work in one of these kitchens for your externship. Think of Michael Anthony atGramercy Tavern, Jean-Georges VongerichtenatJean Georges, MasaTakayamaatMasa, Thomas Keller at Per Se, and David Chang atMomofuku. It’s all here.

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