Best gastronomy schools
Today we review the best gastronomy schools in the world dedicated to those who dream of turning the kitchen at their profession and way of life. They are not satisfied with basic training and internships in a restaurant suitable. Their vocation and love for cooking is great and their ambitions are at the same level. People with chef skills who want to go far, far. This space is dedicated to them.
Basque Culinary Center (San Sebastián, Spain)
The Basque Culinary Center was created in 2011 and since then it has emerged as an international training reference center. The school integrates a Faculty of Gastronomic Sciences and a Center for Research and Innovation in Food and Gastronomy, a project that has the involvement of eleven of the most influential chefs in the world, including Arzak, Subijana, Berasategui, Arguiñano and Adúriz.
The training offer is wide and the Degree in Gastronomy and Culinary Arts is its flagship. Four years of learning based on competencies and teamwork, 100% practical, culminating in specialization in one of the following three branches: Culinary Vanguard, Innovation, Business and Entrepreneurship or Food Industry.
They have a program of seven different masters: Gastronomic Sciences, Gastronomic Tourism, Innovation and management de restaurants, Cuisine: technique, product and creativity, Restaurant pastry and sweet cuisine, Sommelier and enomarketing and Improvement in cooking. Also with specialized courses for professionals in the Horeca sector, workshops, seminars, masterclasses and summer courses.
The Culinary Institute of America (New York, California and Texas, United States and Singapore)
They say of the CIA that "it is the most important culinary university in the world." The location of its main center in Hyde Park (New York) welcomes a training model with focused programs for people with a passion for cooking who seek to consolidate and advance their skills or become the best chefs in the world. Chefs of the stature of Charlie Palmer, Grant Achatz or Cat Cora have trained in this prestigious center.
In addition to the headquarters in New York, it has two more schools in California, St. Helena and Napa, one in San Antonio in Texas and one and an additional location in Singapore. The CIA has set the standard for excellence in professional culinary education since its founding in 1946 and offers two-year Degrees in Applied Cooking, Applied Pastry, Food Science, and Nutrition, management of hospitality business and administration of catering companies.
These are completed with an Expert Degree in wines and other beverages, as well as short courses in cooking, pastry, techniques, tastings, etc. Industry professionals can also expand their knowledge through the ProChef Certificate, adaptable to personal knowledge that allows you to get the most out of your training. Four days long and with three levels to choose from.
International Culinary Center (New York and California, United States)
Another of the best cooking schools in the United States is the International Culinary Center, with two locations, New York and California, which offers training in cooking and pastry, through 600-hour courses, and in sommelier, with a intensive 11 weeks. Its training offer also includes short courses on various topics for amateurs and camps for young people with gastro concerns.
Their training involves a total immersion in learning the technique and high-level classic French cuisine. They consider that, to build a future in the culinary field, it is essential to master the basics. Learn to walk before running, we would say some. The ICC has collaborators of the highest level among which is José Andrés, one of our most international chefs, responsible for the development and implementation of the Spanish cuisine program.
Hattori Nutrition College (Tokyo Japan)
The Hattori Nutrition College in Tokyo, established in 1939, is considered the most prestigious school of gastronomy in Japan. It has a training offer based on the concept of shokuiku, a Japanese term that refers to the field of dietary education. Its director, Dr. Yukio Hattori, places great special value on nutrition, health, safety and the environment, as well as culinary training.
At the HNC you can study four different disciplines: pastry and culinary boulangerie, cooking, nutrition and administration of good culinary practices. The first two courses last one year and admit 40 students the first and 260 the second. The two remaining courses are extended for another year and the number of available places ranges between 120 and 150.
Le Cordon Bleu (Madrid, Spain and other locations)
It was born as the School of Culinary Arts in Paris in 1895 and today Le Cordon Bleu is an international network of Schools of Culinary Art and Hospitality Institutes with a presence in twenty countries and more than 35 locations to its credit in which each year trains an average of 20.000 students. His work philosophy is to achieve excellence through constant practice and refinement, seeking expansion and growth.
The training program varies by center. At the Spanish headquarters, on the Francisco de Vitoria university campus in Madrid, you can access the Grand Diplôme, consisting of the Diploma in Cooking and the Diploma in Pastry and Pastry, both of which last nine months and divided into three modules, basic, intermediate and higher, which can be taken independently.
They also have short courses and monographic courses. Practical workshops of one or several sessions that allow to deepen in disciplines such as Spanish cuisine, pastry, bakery, cooking as a couple, gluten-free, without parents, les petits Cordons Bleus (for children from 8 to 13 years old), summer courses, among others .
Source: Direct to the palate