Whether you've dreamed of becoming a chef for a restaurant, pastry artist for a catering company, or manager of a hotel, this is your chance to step out of the ordinary and into exciting career opportunities you'll truly love. California Culinary Academy offers professional training in culinary arts, baking and pastry arts, and hospitality and restaurant management; with hands-on cooking classes and lecture courses that can give you the skills you'll need for a successful future in the culinary or hospitality field. From professional instruction in classical and contemporary culinary techniques, to business management, wine appreciation, and hotel operations, California Culinary Academy is your first step toward a career in the art of living.

CSCA has become a respected culinary and hospitality school. Our expertise, along with the ever-growing influence of our graduates, is helping to set the bar for the future and beyond. Founded in 1994, the CSCA faculty includes respected, experienced chefs who help turn out confident and successful graduates. We are one of the few culinary schools in America to partner with the internationally renowned Le Cordon Bleu - the leading authority on culinary techniques, training, and development for over a century. CSCA offers the prestigious Le Cordon Bleu Dipltme through three different programs: A Le Cordon Bleu Culinary Arts Associates of Occupational Studies Degree Program, a Le Cordon Bleu Hospitality & Restaurant Management Diploma Program, or a Le Cordon Bleu Pbtisserie & Baking Diploma Program.

We are passionate about our students! We are passionate about food! Evidence of our devotion is in our growth and in the enthusiasm employers have for our graduates. The Cooking and Hospitality Institute of Chicago was founded in May of 1983 by Linda Calafiore, a passionate cook who wanted to share her love of great food. The food service community responded with enthusiasm. In June of 2000, The Cooking and Hospitality Institute of Chicago was invited to become affiliated with Le Cordon Bleu, one of the world's best known culinary education programs. Le Cordon Bleu continues to monitor and train the faculty to ensure that the curriculum is being delivered, and the spirit of Le Cordon Bleu is being communicated.

The Cambridge School of Culinary Arts was founded in 1974. It was licensed by the commonwealth of Massachusetts Department of Education and accredited by the ACCS/CT and IACP. This school offers a 10-month Professional Chef's Program, a Continuing Education Program each summer for cooking enthusiasts, and culinary trips for cooks of all levels. A culinary education with emphasis on French and Italian cuisines was also provided.

The Culinary Arts program at the Capital Culinary Institute of Keiser College, has a comprehensive curriculum that includes principles of food service production, food service sanitation, nutrition, stock and sauces, American regional cuisine, dining room management, introduction to baking & pastry, storeroom operations, meat cutting, international cuisine, and French cuisine.

The Culinary Classroom is a private cooking school offering professional and recreational classes for every level of student. From our multi-week Culinary Chef programs to single workshops, we provide the service, ingredients and equipment you need to learn to succeed in today's restaurant kitchens, as well as master techniques that you can use at home. All classes are participation and taught by Culinary Institute of America honors graduate Chef Eric Crowley, European trained and teacher to hundreds of students in the last 5 years. We are the perfect place for your private party or corporate team building event.

In just 18 weeks, Cook Street School of Fine Cooking delivers a comprehensive program that is focused strictly on classic European cooking. The Professional Food & Wine Career Program is an excellent choice for: career changers; hospitality and food industry professionals interested in advancing their careers; food science and nutrition professionals seeking to expand their culinary knowledge; and anyone seeking a formal culinary education without the lengthy time commitment demanded by other cooking schools.

For over 12 years, Cooking By The Book has been New York City's only fully hands-on, recreational cooking venue. Located in the heart of TriBeCa, we offer guests and students a bounty of programs spanning the whole culinary experience-from the cutting board to the table. Each season we feature a selection of hands-on cooking classes open to the public, our Authors and Chefs Series. These classes feature wonderful new cookbooks, some of New York's brightest culinary stars, and fascinating culinary themes. We have welcomed many marvelous chefs including Mary Ann Esposito, Graham Kerr, and Michele Scicolone.

This versatile 1500 sq.ft.loft contains a 400 sq.ft. state-of-the-art double kitchen nestled in an open and relaxed setting. The kitchen and loft are designed to accommodate cooking class dinner parties, corporate and private events, food and wine tastings, product launches, demonstration classes, and seminars. They hire the professional chef/instructor,create the menu, do the shopping, and clean up! People work in small groups with the instructor's guidance preparing the meal and dining at beautifully set tables.Also, each guest receives a booklet of the recipes they have prepared. The Culinary Loft can accommodate groups of 8 to 60 people.