The Rock, Gordon Ramsay, Bobby Flay, Ming Tsai and many of the best chefs in the world brothers had to study for many years before becoming outstanding professionals of culinary art. The styles of cooking and teaching methods vary according to the traditions of institutions and countries where classes are held. Each school has its own style. In the following article are the hallmarks of the 10 best cooking schools in the world.
Hattori Nutrition College
One of the best cooking schools in the world is the Hattori Nutrition College in Tokyo. The institution is directed by Yukio Hattori, the chef best-known of Japan. In 2014 this master of oriental cuisine Amanita received the prestigious award for their expertise and contributions on the nutritional characteristics of mushrooms and fungi. At school all the mysteries of the ancient Japanese cuisine, the keys to perfect fusions in different varieties of dishes and plenty of secrets to achieve greater creativity when planning a menu is revealed. Hattori nutrition postulated as the primary means to achieve physical and mental health.
Le Cordon Bleu
Culinary Alliance Francaise and Le Cordon Bleu is much more than a cooking school. It is a prestigious chain of institutes based in France and more than 40 schools in 30 countries. It has 500 years of history and also to instruct their students in the culinary arts it conveys the core values in the management of hotels and restaurants. Its curriculum promotes rigorous quality standards that are broadcast by over 80 chefs with vast experience in the best kitchens of the world and Michelin stars. Among the professionals graduated from Le Cordon Bleu are the names of Julia Child, Dione Lucas, Nathalie Dupree, Nancy Silverton, Eric and Bruce Bromberg, James Patterson, Allen Susser and Ming Tsai.
One of the most advanced culinary institutes of the moment is the Barilla Academy in Parma, Italy. This gastronomic research center was founded in 2004 and since then has become the main reference of Italian cuisine. Its facilities include an auditorium with 100 seats, a library with over 6,500 books on gastronomy and historical recipes menus 4750, a luxury hotel and residential complexes. The main objective of the Barilla Academy is to promote the development of Italian food through a curriculum that promotes the use of Mediterranean ingredients and combining traditional cuisine with innovative techniques.
The Culinary Institute of America
The Live magazine defined the Culinary Institute of America (The Culinary Institute of America) as “the Harvard of haute cuisine”. This prestigious institution offers degrees in Culinary Arts and Baking and Pastry Arts. The main difference with other centers of international recognition is the workload of their curricula –1300 hours– and large team of professionals certified by the American Culinary Federation in charge of classes. Paul Bocuse, considered the best chef in France, highlighted the institute as “the best culinary school in the world”.
Tante Marie School of Cookery
The “Cooking School Aunt Mary” is the oldest academy kitchen Britain. The particularity of this culinary center is offering classes both amateurs and professionals. Some courses last just one day and a maximum of 10 students are accepted per class. The director Gordon Ramsay says that “the most incredible teaching staff, Tante Marie is the best launching pad for a career in the kitchen.” The school is located southwest of London and according to specialists of the most exquisite cuisine and innovative dishes from England are created by chefs who graduate from this institution.
University of Gastronomic Sciences
The University of Gastronomic Sciences is a center of study and culinary research funded by the international Slow Food movement –association nonprofit that promotes organic food. In the two centers in the Italian cities of Turin and Parma students learn economics, history, literature, and also travel to work and investigate the lands of different terrains. The team of professors who teach classes is made by prominent chefs from around the world. To achieve this University graduating students must master to perfection the whole process following foods: from the earth to the table.
French Culinary Institute
The Americans decided to import some practitioners and teachers of French cuisine to found the French Culinary Institute. The academy combines the best of traditional American cuisine with the most outstanding recipes of the Gauls. “Total Immersion” (total immersion in Spanish) is the name of the technical teaching and practice of six months provided in this school. Several internationally renowned chefs include it as one of the best methods of learning the world. This academy has offices in San Francisco, New York and Parma and also a school in the Broadway restaurant.
Girona Hotel School
The School of Hospitality Girona in Spain is known for training some of the best chefs of the moment. Joan and Jordi Roca studied at this school. The restaurant – “El Celler de Can Roca” – has three Michelin stars and was named the best in the world by “Restaurant Magazine”. However, the most important feature of this academy is the philosophy that is transmitted to students during class. All must learn from all and share their knowledge to grow as professionals. This concept is reflected in cookbooks that Roca brothers published in recent years. Within its pages the reader is revealed, without any suspicion, the techniques and tricks used to their most famous dishes.
Gastgewerbefachschule Culinary Institute
The Gastgewerbefachschule Austria Culinary Institute offers courses in culinary management, organization, artistic pastry, catering and hospitality, among other subjects. It is one of the European-style cooking schools with the best reputation in the world. This is because students are required as professionals from the first day of class and work on par with prestigious chefs during the three-year career. In examinations, students are evaluated for their work with other cooks, office staff and table service. Besides gastronomy German, French and Italian are taught.
Savour Chocolate & Patisserie SchoolIf you love sweets and pastries one of the best options is the Savour Chocolate & Patisserie School in Australia. Here it is taught to develop all kinds of chocolates and cakes using the finest ingredients and under the supervision of renowned chefs like Kirsten Tibballs, Paul Kennedy and Robyn Curnow. Classes have a maximum capacity of 12 students and is not necessary to have previous experience. In addition to the permanent staff, students have the privilege of learning from established international chefs attending school to participate as guests. These temporary teachers teach them to bake, decorate and display the chocolates as true artists.