Top Culinary Cooking School Ranking

The world of culinary education is diverse and multifaceted, with institutions that offer both academic rigor and hands-on experience, enabling students to hone their craft in the kitchen and the restaurant world. The survey conducted by CookingSchoolsCompared.com, which surveyed 150 food editors, journalists, and restaurateurs, sheds light on some of the top culinary institutions in North America. The resulting list of top 10 culinary schools reflects a broad range of teaching styles, philosophies, and geographical locations, yet each school is known for producing skilled and creative chefs who go on to have successful careers in the culinary arts. Among the schools listed, some are longstanding pillars of culinary education, while others are newer but equally esteemed for their innovative approaches.

At the top of the list is the Culinary Institute of America (CIA), which is widely considered one of the most prestigious culinary schools in the world. Founded in 1946, the CIA has campuses in New York, California, and Texas, as well as in Singapore. With a curriculum that emphasizes both technique and creativity, the CIA offers students an education that balances the science of cooking with the artistry required to craft innovative dishes. The institute’s reputation is not just limited to the United States; it has international recognition, and its graduates have become some of the most influential figures in the culinary world. The CIA offers a wide range of programs, from associate degrees to bachelor’s degrees and even continuing education for professionals. The school is renowned for its rigorous training, high standards, and world-class faculty, many of whom are accomplished chefs in their own right. Graduates of the CIA often go on to work in top-tier restaurants, hotels, and catering companies, and many have become renowned chefs themselves, influencing global culinary trends.

The French Culinary Institute of New York City, now known as The International Culinary Center (ICC), is another prestigious institution. Situated in the heart of Manhattan, the ICC has long been known for its commitment to teaching classical French culinary techniques. Since its founding in 1984, the school has trained some of the most celebrated chefs in the world. The French Culinary Institute’s curriculum is rooted in French culinary traditions, but it also integrates modern trends and techniques that reflect the dynamic nature of the food industry. The school offers programs in culinary arts, pastry arts, and wine studies, providing students with a comprehensive education that includes both hands-on cooking instruction and the theoretical knowledge required to excel in the culinary world. The proximity to New York City, one of the world’s food capitals, further enhances the learning experience by offering students access to a wide range of dining experiences, from high-end fine dining to innovative food startups.

In Canada, the Ottawa Culinary Arts Institute has established itself as one of the leading culinary schools. While the Ottawa Culinary Arts Institute is perhaps less well-known internationally than its counterparts in the U.S., it is respected within Canada and has a strong reputation for producing skilled graduates. Located in the heart of Canada’s capital, the institute offers programs that focus on both culinary fundamentals and specialized skills. The Ottawa Culinary Arts Institute emphasizes practical experience in the kitchen, ensuring that students not only learn the technical aspects of cooking but also develop creativity, leadership, and teamwork, all of which are essential skills for any aspiring chef. The institute's proximity to government institutions and international embassies also allows students to gain unique insights into the intersection of cuisine and diplomacy.

In the United States, Johnson & Wales University is a standout among culinary schools. With campuses in Providence, Miami, Denver, and Charlotte, Johnson & Wales is renowned for its comprehensive programs that cover culinary arts, baking and pastry, hospitality management, and food science. Established in 1914, the university has built a reputation for offering both practical and academic training that prepares students for the business side of the food industry as well as the creative aspects of cooking. Johnson & Wales emphasizes experiential learning, with students participating in internships, externships, and real-world projects that allow them to apply classroom lessons to actual culinary challenges. The university's strong ties to the food industry, both locally and nationally, provide students with opportunities to network and gain valuable experience working in professional kitchens and restaurants.

The New England Culinary Institute (NECI), located in Montpelier, Vermont, is another highly regarded institution. While smaller than some of the other schools on this list, NECI has earned a reputation for providing a more personalized culinary education. Founded in 1980, the institute places a strong emphasis on teaching its students how to think critically about food, focusing on creativity, technique, and the art of flavor. NECI's approach is grounded in the philosophy that chefs should not only be skilled in the kitchen but should also be innovative and capable of setting culinary trends. The school’s boutique size allows for intimate, one-on-one instruction, which many students find appealing. NECI’s alumni include successful chefs, restaurateurs, and culinary educators who have made a mark on both regional and international culinary scenes.

In the San Francisco Bay Area, the California Culinary Academy (CCA) is a well-known institution offering top-notch culinary programs. The academy, founded in 1977, is now part of the Le Cordon Bleu network, an internationally recognized brand in culinary education. Students at the California Culinary Academy benefit from a rigorous curriculum that covers everything from basic cooking techniques to advanced kitchen management. The school’s location in San Francisco, a city known for its vibrant and diverse food culture, offers students numerous opportunities for internships and networking in some of the most acclaimed restaurants and food-related businesses in the country.

L’Academie de Cuisine, based in Bethesda, Maryland, offers culinary programs that combine classic French techniques with American culinary traditions. Founded in 1976, the school is known for its emphasis on hands-on training and its strong connections to the culinary community in the Washington, D.C., area. L'Academie de Cuisine provides students with a comprehensive education in both the art and science of cooking, as well as the practical skills necessary for running a successful kitchen. Its culinary programs are designed for aspiring chefs who want to develop their skills while learning about kitchen management, nutrition, and other key components of professional cooking.

Tante Marie’s Cooking School in San Francisco has a unique approach to culinary education, focusing on small class sizes and individualized attention. Founded by the late Tante Marie herself, the school has built a reputation for providing professional-level culinary training in an intimate and supportive environment. Tante Marie’s Cooking School offers both recreational and professional programs, but its professional culinary arts course is particularly sought after. Students at Tante Marie’s receive a well-rounded education, with instruction in everything from basic knife skills to advanced cooking techniques.

Kendall College in Chicago, a part of National Louis University, is another institution that offers a comprehensive culinary education. The college’s School of Culinary Arts is known for its innovative approach to teaching, which blends classical culinary techniques with modern trends and global influences. Kendall College has earned praise for its diverse student body, strong industry partnerships, and hands-on learning opportunities, allowing students to gain valuable experience in both local and international kitchens. The college’s culinary programs are also complemented by courses in hospitality and business management, equipping students with the skills they need to succeed in a competitive industry.

Finally, George Brown Chef School in Toronto is one of Canada’s top culinary schools. Known for its focus on hands-on training, George Brown offers students the opportunity to learn from experienced chefs in real-world kitchen environments. The school’s well-established programs in culinary arts, baking and pastry, and hospitality management provide students with a broad foundation in both the technical and creative aspects of cooking.

Each of the top 10 culinary schools in North America, as identified by CookingSchoolsCompared.com, offers a unique experience for aspiring chefs. While some emphasize classical techniques and traditional training, others focus on innovation, creativity, and culinary entrepreneurship. What all these institutions have in common is their commitment to providing students with the skills, knowledge, and real-world experience needed to succeed in the competitive and dynamic world of culinary arts. Whether students choose a renowned school like the Culinary Institute of America or a smaller, boutique institution like Tante Marie’s Cooking School, they can rest assured that they are receiving a world-class education that will help them make their mark on the culinary world.