Perfect your culinary talents at one of the best culinary schools in the northeast.
A passion for cooking and baking is only one factor to determine whether a culinary arts degree is right for you. To succeed as a chef, restaurant owner or hospitality manager, you should also have a talent for meal planning, good managerial and financial skills, tremendous energy and, not least, a fine palate. A degree from any of the best culinary arts schools in the northeast is a solid step on the way to a successful career in food and hospitality.
New England Culinary Institute
The New England Culinary Institute (NECI), located in Vermont's capital city of Montpelier, trains chefs and hospitality managers who land careers at restaurants and resorts the world over. Its graduates include Gavin Kaysen, winner of the James Beard Foundation's 2008 Rising Star Chef of the Year Award; Hilary Meyer, editor at Eating Well magazine; and chefs at numerous New England inns, spas and resorts. Among the highlights of its bachelor of arts programs are internships in prestigious restaurants, a 10-to-1 student teacher ratio, a combination of classroom instruction and hands-on learning, and a timely priority on working with local farmers and producers to use the best ingredients New England has to offer. Students can choose bachelor of arts programs in either culinary arts or hospitality and restaurant management, along with specializations in sustainability, wine and beverage, and baking and pastry. NECI is accredited by the Accrediting Commission of Career Schools and Colleges.
New England Culinary Institute
56 College St.
Montpelier, VT 05602
877-223-6324
neci.edu
The Culinary Institute of America
When announcing that it would serve as American host for his international cooking competition, renowned French chef Paul Bocuse referred to the 60-year-old Culinary Institute of America (CIA) as the "best culinary school in the world." Its graduates---who include chef-author Anthony Bourdain, Todd English of the Olives restaurants and Sherry Yard, executive pastry chef at Spago in Beverly Hills, Calif.---run inns and restaurants throughout the world, and its faculty members are considered experts in their respective specialties. With more than 125 instructors from 16 countries, the faculty has the most American Culinary Federation-certified master chefs of any culinary school in the United States. Its campus in Hyde Park, N.Y., has 14 kitchens and bakeshops, as well as five public restaurants. The Middle States Commission on Higher Education accredits the CIA.
The Culinary Institute of America
1946 Campus Drive
Hyde Park, NY 12538-1499
845-452-9430
ciachef.edu
Cambridge School of Culinary Arts
The Cambridge School of Culinary Arts (CSCA) was established in 1974 and is accredited by numerous organizations, including the Accrediting Commission of Career Schools and Colleges. It attracts students from all over the world, each of whom bring not only their desire to complete a culinary education but also the influences and flavors of their native regions or countries. The CSCA offers four programs: a professional chef's program, a culinary certificate program, a professional pastry program and a certificate pastry program. The professional programs are each 37 weeks long, and the certificate programs are 16 weeks long.
Cambridge School of Culinary Arts
2020 Massachusetts Ave.
Cambridge, MA 02140-2104
617-354-2020
cambridgeculinary.com
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