The 10 Best Catering Schools in the World 2023
The Roca brothers, Gordon Ramsay, Bobby Flay, Ming Tsai and many of the best chefs in the world had to study for many years before becoming leading professionals in culinary art. Cooking styles and teaching methods vary according to the traditions of the institutions and countries where classes are taught.
Each school has its own style. In the following article, you will find the distinctive characteristics of the 10 best Catering 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 run by Yukio Hattori, Japan’s most renowned chef. In 2014, this master of oriental gastronomy received the prestigious Amanita Award for his knowledge and contributions on the nutritional characteristics of mushrooms and fungi.
In his school all the mysteries of ancient Japanese cuisine are revealed, the keys to achieving perfect fusions in different varieties of dishes and countless secrets to achieve greater creativity when planning a menu. Hattori postulates nutrition as the fundamental means to achieve physical and mental health.
Le Cordon Bleu
The French Culinary Alliance or Le Cordon Bleu is much more than a cooking school. It is a prestigious chain of institutes based in France and more than 40 academies in 30 countries. It has 500 years of history and in addition to instructing its students in the culinary arts, it transmits the fundamental values in the management of hotels and restaurants.
Its study program promotes rigorous quality standards that are disseminated by more than 80 chefs with extensive experience in the best kitchens in the world and Michelin stars.
Among the professionals who graduated from Le Cordon Bleu, the names of Julia Child, Dione Lucas, Dupree Nathalie, Nancy Silverton, Eric and Bruce Bromberg, James Patterson, Allen Susser and Ming Tsai stand out.
Barilla Academy
One of the most advanced culinary institutes today is the Barilla Academy in Parma, Italy. This center for gastronomic studies was founded in 2004 and since then it has become the main reference for Italian cuisine.
Its facilities have an auditorium with capacity for 100 people, a library with more than 6,500 books on gastronomy and 4,750 menus of historical recipes, a luxury hotel and residential complexes.
The main objective of the Barilla Academy is to encourage the development of Italian food through a curriculum that promotes the use of Mediterranean ingredients and combines traditional cuisine with innovative techniques.
The Culinary Institute of America
Live magazine defined the Culinary Institute of America (The Culinary Institute of America) as “the Harvard of haute cuisine.” This prestigious institution offers bachelor’s degrees in Culinary Arts and Baking and Pastry Arts.
The main difference with other internationally recognized centers is the workload of their study plans – 1,300 hours – and the large team of professionals certified by the American Culinary Federation in charge of the classes. Paul Bocuse, considered the best chef in France, highlighted this institute as “the best culinary school in the world.”
Tante Marie School of Cookery
“Aunt Mary’s Cookery School” is the oldest independent cookery academy in Britain. The particularity of this culinary center is that it offers classes to both amateurs and professionals. Some courses last only one day and a maximum of 10 students are accepted per class.
Director Gordon Ramsay says, “With the most incredible teaching staff, Tante Marie is the best launching pad for a career in cooking.”
The school is located southwest of London and according to culinary art specialists, the most exquisite and innovative dishes in England are created by the chefs who graduate from this institution.
University of Gastronomic Sciences
The University of Gastronomic Sciences is a culinary study and research center founded by the Slow Food movement – an international non-profit association that promotes ecological and sustainable food -. In the two centers located 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 teachers who teach the classes is made up of outstanding chefs from all over the world. To graduate from this University, students must perfectly master the entire food process: from the ground to the table.
French Culinary Institute
The Americans decided to import some professionals and masters of French cuisine to found the French Culinary Institute. This academy combines the best of traditional American cuisine with the most outstanding Gaul recipes. “Total Immersion” is the name of the six-month practical and technical education program offered at this school.
Several internationally renowned chefs highlight it as one of the best learning methods in the world. This academy has locations in San Francisco, New York and Parma and also a school restaurant right on Broadway.
Girona Hospitality School
The Gerona Hospitality School in Spain stands out for training some of the best chefs of the moment. Joan and Jordi Roca studied at this school. His 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 characteristic of this academy is the philosophy that is transmitted to the student during classes. Everyone must learn from everyone and share their knowledge to grow as professionals. This concept is reflected in the cookbooks that the Roca brothers published in recent years.
Within its pages, the techniques and tricks used for its most famous dishes are revealed to the reader, without any misgivings.
Gastgewerbefachschule Culinary Institute
Austria’s Gastgewerbefachschule Culinary Institute offers courses in kitchen management, organization, artistic pastry, catering and hospitality, among other subjects. It is one of the most reputable European-style cooking schools in the world.
This is because students are required as professionals from the first day of class and work alongside highly prestigious chefs during the three years of their degree. In the exams, students are evaluated on their work alongside other cooks, office staff and also table service. In addition to gastronomy, German, English, French and Italian are taught.
Savor Chocolate & Patisserie School
If you are a lover of sweets and pastries, one of the best options is the Saboree Chocolate & Patisserie School in Australia. Here they teach how to make all types of chocolates and cakes using the finest ingredients and under the supervision of renowned chefs such as Kirsten Tibballs, Paul Kennedy or Robyn Curnow.
Classes have a maximum capacity of 12 students and no previous experience is necessary. In addition to the stable team, students have the privilege of learning from established international chefs who attend the school to participate as guests. These temporary teachers teach them how to bake, decorate and display chocolates like true artists.
