A Guide on Top Culinary Schools in New York

By Lee Bong

There is no doubt about it: New York is easily the top destination in the country when it comes to culinary arts. The city - and the entire state, at that - is a haven for food enthusiasts, as every corner of can reveal a culinary treasure. For instance, Manhattan is known for its amazing burger joints (such as the famed DuMont in Bedford Avenue), while the Upper West Side is slowly becoming the top spot for best new restaurants. This is perhaps the reasons why there is a wealth of culinary schools in New York.

New York is to culinary arts as Los Angeles is to the film industry. A look at the list of culinary school in the city (and the state in general) is like a glimpse at country's most illustrious culinary institutions. On top of that list is the country's biggest educational institute for the culinary arts-The Culinary Institute of America (CIA). The college offers an associate and bachelor degree in both Baking and Pastry Arts and Culinary Arts. CIA is also the school with the largest number of American Culinary Federation-certified master chefs. 1998 Chef of the Year and 2007 Entrepreneur of the Year Timothy Ryan is the institute's current president.

Meanwhile, the French Culinary Institute in New York's SoHo neighborhood is not just among the top French culinary schools in New York; it is the top French culinary school in the country. It has an extensive list of specialized culinary programs and very specialized faculty departments (such as Pastry Arts, Wine Studies, Italian Studies, and even Food Journalism). Art of International Bread Baking, Chocolate Desserts, Essentials of Pastry, and Intensive Sous Vide are only some of the programs offered by the school.

These are only two of the extensive list of culinary schools in New York. Very few locations in the world can match New York when it comes to culinary arts education.

Here are some of things you need to consider in looking for the best culinary schools in New York. Learn more at [http://culinaryschoolsinnewyork.us] .

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Choosing From Culinary Schools in New York

By Lee Bong

New York is essentially the center of culinary arts education in the country. This is not really surprising; the state, after all, is home to many top arts education institutes (like Julliard and Parsons, to name a few) in the world. Culinary arts workers around the world flock to the state to gain a slot in the illustrious programs of culinary schools in New York.

This puts an aspiring culinary arts student in a conundrum. With so many choices, how can he choose?

Anyone who plans to enter a culinary arts school should first look at the area or field he wants to specialize in. Normally, specialization comes much later, when a student has graduated from the program and has gained enough experience to know what culinary field he wants to concentrate. But for others, the path is much clearer. Aspiring chefs who want to have a more general specialization should consider a slot in the Culinary Institute of America. Here, students have to take up practical cooking units and managerial units. Those who want to study Italian cooking, meanwhile, can check out the Italian Culinary Academy.

The restaurant ran by the culinary schools in New York can also be used as a factor when choosing. Culinary schools have their restaurants where the students work for a few weeks as part of their internship. Since students will have to work for these restaurants for a considerable amount of time, it's smart for an aspiring culinary arts student to check whether certain school restaurants catch his fancy.

Here are some of things you need to consider in choosing for culinary schools in New York. Learn more at [http://culinaryschoolsinnewyork.us]

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Sommelier Training Now Also Available in NYC; Scott Carney Named Director of Wine Education

The International Culinary Center, a worldwide thought leader in culinary arts, and home of the legendary French Culinary Institute, today announced its New York campus will join its California campus in offering Intensive Sommelier Training—the first program in the world to be approved by the Court of Master Sommeliers®, and developed specifically for students interested in the serious study of wine with the intent of becoming Sommeliers. In addition, The Center announced the appointment of Master Sommelier Scott Carney as Director of Wine Education.

Providing the same unmatched curriculum available to aspiring Sommeliers in California, the New York Intensive Sommelier Training program takes students on an in-depth tasting tour of the world’s great winegrowing regions over 11 weeks of full-time study (or 19 weeks of part-time study), immersing them in the geography, winemaking styles, and terroir of these storied locales. The program combines lectures with tastings and food pairings, teaching students how to thoroughly taste, analyze, and evaluate wines from around the globe. At the conclusion of the program, students may take the Court of Master Sommeliers Introductory Sommelier Course & Exam and Certified Sommelier Examination on-site at the school. Receiving the Certified Sommelier credential creates a point of differentiation for those looking to explore the world of wine as a career. Students who have taken the exam at The International Culinary Center’s California campus have had one of the highest success rates among programs offering the exam, with an 87.1% pass rate.

The first Intensive Sommelier Training class offered at The International Culinary Center New York campus will begin January 23, 2012. Next classes offered at the California campus begin on January 9 and February 7, 2012. The course is available to both U.S. and international students.

“The growth of our partnership with the Court of Master Sommeliers and the addition of Master Sommelier Scott Carney to our staff mark the beginning of an exciting new phase for our wine curriculum at The International Culinary Center,” said Founder and CEO, Dorothy Cann Hamilton. “The combination of the education focus of the Court of Master Sommeliers, in conjunction with Scott Carney’s wealth of wine industry knowledge, experience, business acumen, and keen understanding of cuisine is sure to serve as the perfect platform to further develop and enhance our Wine Studies curriculum.”

A Master Sommelier and a graduate of New York University’s Stern School of Business, Scott Carney is one of the country’s premier wine educators possessing not only an understanding of the complexities of tasting and pairing wine, but the wine business and industry at large. Having spent ten years as the Business Manager at Gotham Bar & Grill, Carney’s passion for the art and trade of food and wine pairing developed and strengthened, leading him to operations, beverage, and finance positions with a number of prestigious restaurants including Picholine, Tocqueville, the Russian Tea Room, and Junoon.

As Director of Wine Education, Master Sommelier Carney will lead the Wine Studies department on both coasts, further developing the curriculum for career students and amateur wine enthusiasts, with more classes in food and wine pairing, wine foundations, and other wine topics, as well as directing a staff of Master Sommelier instructors.

Source: http://www.frenchculinary.com/explore/learn_more/news/2635

World-renowned chef David Bouley's ultimate dish

Chef David Bouley teaches a class during the New York Culinary Experience hosted by New York magazine and The French Culinary Institute at The French Culinary Institute on Oct. 2, 2010 in New York City. (Getty Images/Larry Busacca)

(CBS News)

When it comes to cooking, renowned chef David Bouley has nothing but "amour."
And after more than 40 years in the business, he keeps that passion alive and his cooking style fresh while relishing in French traditions.

The name Bouley is synonymous with nouveau cuisine, as well as a flare for the dramatic. Bouley is the chef and owner of the New York's famous Bouley restaurant.

And, in "THE Dish" on "The Early Show on Saturday Morning," Bouley shared the recipe for his ultimate dish: Pot-Roasted Chicken with Mushrooms, using a traditional French technique he learned from legendary French chef Roger Verge, who cooked on a bed of lavender.

Like the mouth-watering food he cooks, the renowned chef's skills and management style never go stale. He's constantly re-inventing both himself and his restaurants. His most recent acquisition is Brushstroke, a Japanese restaurant and teaching school, also in New York.

Many don't realize that Bouley is actually a Connecticut native, though he honed his skills under star chefs in Paris and elsewhere.

Among his numerous awards are Michelin stars and the James Beard Best Chef Award in 2000.

On "THE Dish," a different famous chef each week reveals what he or she would have if they could have just one meal. That's because for us, "THE Dish" is about the moment, the place, and the person you would share it with. It's about the emotion behind the food, it's about the conversation and the meal itself. We want to get to know these chefs on a deeper level and hope our viewers do, as well.

Enjoy all our "Early Show" recipes!

RECIPE: Pot-Roasted Chicken with Mushrooms

Bouley pot-roasts chicken on aromatic hay in the oven, but for home cooks, dried chamomile flowers -- loose or in tea bags -- can replace the hay Bouley uses.
Before baking, Bouley seals chicken inside a pot using homemade bread dough, a very old French technique. Store-bought pizza dough works well, too.

Serves 4

Ingredients:

20 thyme sprigs
4 bay leaves
2 tablespoons chamomile flowers or the contents of 4 chamomile tea bags
One 3 1/2-pound chicken, patted dry
Salt and freshly ground pepper
4 tablespoons unsalted butter, softened
1 1/2 pounds fresh or thawed frozen pizza dough
1/4 cup extra-virgin olive oil
4 large garlic cloves, smashed
3/4 pound mixed wild mushrooms, such as shiitake and oyster, stemmed and thickly sliced
1/2 cup veal demiglace mixed with 1/2 cup of water
Directions

Preheat the oven to 375 degrees. Spread the thyme, bay leaves and chamomile in the bottom of a large, deep, enameled cast-iron casserole. Season the chicken inside and out with salt and pepper and set it directly on the aromatics. Rub the top of the bird with 3 tablespoons of the butter.

Roll the pizza dough into a rope that is long enough to encircle the casserole. Press the dough onto the rim of the casserole and cover with the lid, pressing it into the dough. Pinch the dough up onto the lid slightly to seal the pot completely. Roast the chicken in the center of the oven for 1 hour and 10 minutes. Remove the lid, cracking the dough, and pierce the thigh to make sure the bird is cooked through. Replace the lid and let the chicken rest for 5 minutes.

Heat the olive oil in the skillet. Add the garlic and cook over moderate heat until golden, about 5 minutes; discard the garlic. Add the mushrooms, season with salt and pepper and cook over moderately low heat until softened and lightly browned, about 10 minutes. Add the demiglace mixture and simmer until slightly reduced, about 5 minutes.

Transfer the chicken to a cutting board and strain the pan juices into a measuring cup. Discard the fat from the juices, then add the juices to the mushrooms. Remove the chicken skin and slice the breast meat. Cut off the legs, cutting them into two pieces each. Arrange the chicken on the brussels sprouts on the platter, spoon the mushrooms and sauce on top and serve with chunks of the baked pizza dough, for dipping.

Serve with potatoes and vegetable of your choice.

CBS News

Culinary Schools in New York – Many Choices

by culinaryartscollegesinfo.com

Culinary schools in New York City are receiving a lot more attention thanks to a little cable television channel called the Food Network. There are hundreds of culinary schools in New York and most employ talented chefs experienced in different cuisine. If you want to learn Italian or Chinese cooking, there are specific schools for each. Whatever your fancy you can find a school that will cater to your desire

There is no doubt about it: New York is easily the top destination in the country when it comes to culinary arts. The city and for that matter the entire state is a haven for food enthusiasts, as on every street corner you can find a culinary treasure.

Very few locations in the world can match New York when it comes to culinary arts education and the top culinary schools in New York are high quality and popular places to learn the art of cooking. New York is to culinary arts as Los Angeles is to the film industry. A look at the list of culinary schools in New York City and the state in general is like a glimpse at country’s most illustrious culinary institutions.

Not all culinary arts schools across America are created equal. Some educational centers can cost a great deal of money. These schools are usually reserved for those who wish to become elite chefs. Determine how much you are willing to spend on your education in advance, as this will narrow your selection of schools. The Institute of Culinary Education is one of the few top culinary schools in New York that offer programs for recreation students or students who simply want to learn how to cook.

Graduates of a culinary arts program may find work in a good restaurant, pastry shop or catering business. Besides chef positions, graduates may also opt for a kitchen, restaurant or hospitality management path

Tags: Culinary Schools in New York

Culinary Schools in New York

by culinaryartscollegesinfo.com

Culinary schools in New York offer a wide variety of experiences because of its vibrant multi-cultural history.The culture of food is something most people don’t think about very often. There are those who experience it in vivid detail. They see the colors, the smells and the particular rituals surrounding the making of food as art. Many of the aspiring artists look to the Big Apple as the place to be when considering training.

The French emperor Napoleon Bonaparte once said that an army travels on its stomach. Food was a favorite subject of philosophers as well. The art of cooking is centuries old and shows no sign of slowing. Because cooking and food itself is inextricably intertwined with our cultural lives, it is essential to emotional well-being. Many culinary colleges have centered on the science and culture of food as well as the art of its preparation. Food and culture epitomizes the New York experience and the local culinary schools are famous for highlighting both aspects.

Getting past the preliminary foundation of the basics of culinary education is a challenging journey but soon after that, many students of culinary schools in New York begin to specialize in their chosen field. This can be regional cuisine, pastry prep and display, sauces, management and even food safety inspection. There is a wide-open field of expertise for students to pursue. If they have a desire to become a sommelier, an executive chef or nutrition expert, they can have access to the training.

New York City is an expensive town and culinary schools in this area tend to be expensive. The issue is dealt with in an array of options. From scholarships to grants and student loans, people understand the value of a career in culinary arts and therefore take the measures necessary to attend the premiere schools in the city.

Financial aid for students in the form of grants operates as support for their academic career. They do not have to pay back scholarships or grants the way they do loans. Many local charities support the culinary arts and various foundations across the nation list their programs for supporting students. Famous chefs and corporations sometimes sponsor these gift aids.

If you are thinking about selecting a culinary school that is located in New York City, it will be an amazing experience. The “finest city in the world” is home to a variety of programs from which to choose. There are accreditation courses, full degrees, certification and adult education courses as well. You can take classes just to learn more about a particular kind of cosine or style of cooking. The possibilities are endless.

Go to the Internet and check off the number of culinary schools in New York City and the surrounding Burroughs to begin formulating a plan. Use your evaluation list to compare schools in order to see which ones meet your criteria the best. Begin contacting your preferred schools to obtain all the admissions information and financial aid materials as well.

Tags: Culinary Schools in New York

Culinary Institute of America - Among the Best Culinary Schools in New York

By Lee Bong

Culinary arts as an educational choice are a fairly new option. After all, when you take a look at the credentials of the most iconic chefs in the world, most of them did not have any formal training. Julia Child, for instance, has a degree in History. However, if there's one institution that changed that, it's probably the Culinary Institute of America, easily one of the best culinary schools in New York-and perhaps even in the entire country.

The school started as a vocational school with the most skeletal faculty. However, from there, it transformed into the country's culinary arts cornerstone. Besides a BPS (Bachelor of Professional Studies) and AOS (Associate of Occupational Studies) offerings on Baking and Pastry Arts and Culinary Arts, the Culinary Institute of America also offers continuing education courses. These continuing education courses focus both on practical culinary practices and restaurant management courses. Easily, the CIA is one of the most extensive culinary schools in New York, offering education for every kind of student.

What makes the Culinary Institute of America a special institute is its courses and programs for food enthusiasts-people who want to learn how to cook but do not want to enter the field professionally. They have CIA Boot Camps, a brief yet exhaustive program for students who want to learn everything fast. Weekends at the CIA, meanwhile, are cookbook-based lessons for students who want to learn several dishes and cuisines.

There are several culinary schools in New York and in America in general, but very few can match the level of educational quality the Culinary Institute of America can offer.

Here are some of things you need to consider in looking for the best culinary schools in New York. Learn more at [http://culinaryschoolsinnewyork.us]

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