Top 10 Culinary Schools in America (and the Real-World Experience They Offer)

Enrollment at culinary schools across the United States continues to swell, as America’s growing interest in quality food continues. It’s hardly surprising, as movements like farm-to-fork, local, and organic have sparked new interest in eating well and many people decide they want to be not only consumers but also providers of great dining experiences. A career in the culinary world is not an easy path— the hours are long, the entry-level pay can be dispiriting, the competition is fierce. Nevertheless, many are undeterred. They seek a career that is ever-changing, dynamic, and personally rewarding. For many, it’s as simple as this: Standing in a kitchen all night is far preferable to sitting in a cubicle all day. With all the challenges the career presents, choosing the right culinary school is certainly a major decision. In recent years, more schools have sprung up around the country, and the challenge for any aspiring student is determining which one offers the most potential for them. That doesn’t mean there is one best school, however, because it is, more typically, about choosing the school that is right for the individual and their goals. But, surely, some schools stand out from the rest? Indeed, they do, and here we offer our list of what we consider the Top Ten Culinary Schools in America. Every school on this list is an excellent choice, and your final decision should be based on realities like overall cost, proximity to your region, and the specialized training each one provides. Make a careful analysis of each and consider how they match your personality, your long-term goals, and even your approach to study. There are ten great schools on this list—and a few that will be perfect for you.  

INSTITUTE OF CULINARY EDUCATION, NEW YORK CITY

With a bold move to a new, 74,000 square foot facility in Brookfield Place in downtown Manhattan, the Institute of Culinary Education (ICE) has established itself as the largest center for culinary education in New York City. Founded by Peter Kump in 1975, it has gone from humble beginnings to a comprehensive school that offers eight to 13-month career training programs. Specialties include Culinary Arts, Pastry & Baking Arts, Culinary Management, and Hospitality Management. Here, you’ll find both a focus on entrepreneurial spirit and a serious commitment to job placement for graduates. For many in the industry, it has become the top recommendation for people who are seeking to launch a culinary career or move to the next level in one that is already underway. Nothing was left out in the new facility, which features the latest culinary and hospitality technology, including a bean-to-bar chocolate lab, a state-of-the-art mixology center, and a hydroponic farm. With over 11,000 graduates, ICE boasts a robust alumni network and both staff and former students have been honored with awards from The James Beard Foundation and Food & Wine. If you seek an intensive, comprehensive experience, this school could be the choice for you.  

CULINARY INSTITUTE OF AMERICA, HYDE PARK, NY

Originally founded in 1946 in New Haven, Connecticut before moving to its Hyde Park location in 1970, the Culinary Institute of America (CIA) is perhaps the most established institution of culinary education in the country. The scope of its campus is vast—more than 41 kitchens and bakeshops plus five student-operated restaurants. The library is the nation’s collection of culinary works and amenities include a 52,000 square-foot recreation facility. In 2015, The Egg at The CIA was opened—a partnership between the school and Restaurant Associates that offers students with an unmatched collegiate dining experience. The alumni network of nearly 50,000 is impressive and includes, among others, Anthony Bourdain, Cat Cora, Grant Achatz, Alfred Portale, Todd English, Michael Mina, and David Honeysett. This school is an esteemed institution with graduates who typically have a leg up when it comes to finding jobs in all aspects of the industry.  

ESCOFFIER SCHOOL OF CULINARY ART, AUSTIN, TX AND BOULDER, CO

With a curriculum that is faithful to the skills and techniques of Auguste Escoffier, this school has locations in the most vibrant city in Texas and the most interesting city in Colorado. With state-of-the-art facilities and an average class size of just fifteen students, the school offers a 60-week program that culminates with an Associate of Applied Science in Culinary Arts diploma. In addition to the locations in Austin and Boulder, the school offers remote education through its online academy. Perhaps most famous for its pastry program, notable alumni include Lezlie Mills Gibbs of La Pâtisserie, Diedra Rae of Sweet D'licious, and Antoinette Williams of Peché Restaurant. Students have an opportunity to grow their produce in the school Garden Club, and extensive job placement assistance is provided. With its locations in two of the most interesting food cities in America and its French heritage, this school offers students the chance to graduate with a broad understanding of the culinary landscape.  

KENDALL CULINARY COLLEGE CHICAGO, IL

For prospective students located in the Midwest, Kendall is a choice that makes sense. The school offers both an Associate of Applied Science in Culinary Arts that can be obtained over six quarters of study and a Bachelor of Arts in Culinary Arts, awarded after successfully completing a traditional four-year program. On the campus, you’ll find two certified “green” restaurants and, in a nod to the current farm-to-fork trend, there is a sustainability garden that lets students grow produce for their cooking projects. Notable alumni include Michael White of the Altamarea Group, Jose Garces of Iron Chef fame, and Mindy Segal, a past winner of the James Beard Award for outstanding pastry. The school boasts an excellent placement rate, with 95% of students employed within six months of graduation. What’s more, Chicago has emerged as a culinary capital, and the school offers some unique class options, including Food Blogging, Ultimate Grilling, Mixology, and an intense Boot Camp series. If a Midwest location is important to you as you begin your studies, make sure you consider Kendall Culinary College.  

CULINARY INSTITUTE OF AMERICA GREYSTONE AND COPIA, ST. HELENA AND NAPA, CA

Located in the heart of California wine country, this West Coast outpost of the CIA inhabits the former home of the Christian Brothers Winery. The location is stunning, to say the least, and the school offers associate degrees with a focus on the role of wine in fine dining. There is a 5,000-square foot Viking range teaching kitchen, a chocolate-making facility, and a Flavor Bar. The school restaurant, Greystone, is affiliated with the Wine Spectator and relies extensively on ingredients from the school’s garden operation. With its location in wine country, students can expect to graduate with a deep understanding of this important beverage and its relationship to the enjoyment of food. And, since it’s the CIA, graduates can take advantage of that extensive alumni network and the school boasts a 90% graduation rate.  

JOHNSON & WALES UNIVERSITY COLLEGE OF CULINARY ARTS, PROVIDENCE, RI

Another school that is one of the most established institutions, Johnson & Wales, trains students in Food Service Management programs, Culinary Arts Degree Programs, and Hotel and Lodging Management programs. If you’re health-oriented, the school also has a groundbreaking degree program in Culinary Nutrition, combining culinary arts, nutrition, and food science to prepare graduates for a broad range of opportunities. Not only does the campus boast 15 professional-grade hot kitchens, two pastry labs, two teaching dining rooms, a bakery and bread lab, a beverage lab, a food science lab, a meat-cutting lab, a microbiology lab, and a culinary nutrition lab, it also operates three hotels that are used to train students through real world experience. Located in Providence, a city that offers both urban charm and manageable size, Johnson & Wales delivers a practical education that, unsurprisingly, produces a 98% job placement rate for its graduates. The alumni network is vast and includes Emeril Lagasse, Michelle Bernstein, Tyler Florence, and Lena Kwak. Expansive in scope, Johnson & Wales should be on the list of considerations for any student seeking a broad-based culinary education.  

NEW ENGLAND CULINARY INSTITUTE, MONTPELLIER, VT

A career-focused culinary college located in Montpelier, Vermont, The New England Culinary Institute (NECI) was founded in 1980 by Fran Voigt and John Dranow. Since its first-year enrollment of seven students, the student body is now 300 students a year, and the alumni group has over 5,000 graduates. It has a faculty of 50 instructors, but its smaller size is intentional, allowing for individual focus and attention. Students participate in industry internships, while the school’s restaurants are popular local destinations. There is a special emphasis on local Vermont ingredients, and the school offers a Certificate in Professional Cooking, an Associate of Occupational Studies diploma (AOS), and a Bachelor of Arts (BA). The student to teacher ratio is 10:1, so if you’re looking for a smaller, more intimate academic experience, it could be the right choice for you. Notable alumni include Food Channel's Alton Brown, Matthew Gabree, and Gavin Kaysen. With a campus in Montpelier, students can enjoy the stunning Vermont landscape and will also find themselves at the epicenter of the local and sustainable food movement.  

L'ACADEMIE DE CUISINE WASHINGTON, DC

Launched in 1976 by Francois Dionot, a classically trained chef who started his career at the world-renowned L’Ecole Hoteliere de Lausanne in Switzerland, this school has approximately 140 students are enrolled at any time, working in state-of-the-art kitchen facilities. The curriculum is a dynamic one, and broken down into three phases—classroom study and kitchen fundamentals, advanced kitchen training, and a paid, fine-dining apprenticeship. For students on the full-time, day schedule, the program lasts 50 weeks while those who pursue evening classes finish in 62 weeks, followed by a 26-week apprenticeship in a fine dining establishment. The program is rigorous—61% of students graduate during the normal time span—while the student/faculty ratio is a reasonable 16:1. The focus is squarely and unapologetically on preparing students for rewarding restaurant work. Notable alumni include Carla Hall of The Chew, Nick Stefanelli, Angela Pinkerton, and Katsuya Fukushima. With its DC location, this school offers students an exciting cosmopolitan metropolis to explore in their free time, with no shortage of unique dining options.  

RESTAURANT SCHOOL AT WALNUT HILL COLLEGE, PHILADELPHIA, PA

A small, boutique-style college founded in 1974, the Restaurant School at Walnut Hill College has a strong belief in the power of hands-on experience. Small class sizes allow the school to do just that, and students can look forward to an individualized approach and plenty of opportunities for one-on-one instruction. Both Associate and Bachelor's Degree Programs are offered—the associate degree is comprised of six 10-week terms spread over 18 months, and students must complete the associate degree before tackling the bachelor's program. All in, it is a 36-month process to complete both degrees, followed by travel to France, England, Florida, or the Bahamas for a real-world look at their studies. Importantly, that travel is included in the tuition, so the trip is something graduates look forward to taking. The school has affiliations with many of the finest hotels and restaurants in the Delaware Valley, and four on-campus restaurants deliver further real-world experience. Eighty-eight percent of students report working in the field within two years of graduation, while notable alumni include Jason Cichonski and Chris Kearse. What’s more, Philadelphia is a fast-paced city, rich in character with a burgeoning food scene.  

ARIZONA CULINARY INSTITUTE, SCOTTSDALE, AZ

The Arizona Culinary Institute (ACI) features a unique, custom-built 18,000 square-foot facility with five professional kitchens. Here, students take courses ranging from Basic Culinary Arts to Meat Fabrication. There is a special focus on devoting time to specialized tasks that will serve students well throughout their careers. The Front Line Kitchen, the popular student-run restaurant, provides an excellent opportunity to acquire real world skills in a genuine, fast-paced professional environment. New students will begin with a six-week introduction to the “Basics” followed by comprehensive, specialized study. If speed is an issue, you’ll be pleased to learn you can complete the school’s diploma program in as little as eight months of intensive study. The approach is hands-on, with 80% of the time devoted to actual cooking instead of classroom studies. Seventy-six percent of ACI graduates complete the program in eight months or less, with a job placement rate of 90% over the past five years. With its location in Scottsdale, the school offers both the unique desert landscape and food options, along with a vibrant, energized city atmosphere.