HOW TO CHOOSE THE RIGHT CULINARY
SCHOOL in 2025-2026
Choosing a culinary school today isn’t just about where you’ll learn to cook — it’s about where you’ll launch a career in an industry being reshaped by technology, sustainability, and global innovation. The right school will teach you more than recipes. It will prepare you for the realities of modern kitchens — AI-powered ordering, robotics, plant-forward menus, and leadership in hospitality. Here’s how to make the right choice. Start with Your Culinary Vision Ask yourself: What kind of chef do I want to become? Restaurant Chef or Entrepreneur? Look for schools with strong business, menu design, and cost-control courses. Pastry or Baking Specialist? Choose programs with dedicated pastry labs and certified master bakers on staff. Food Technologist or R&D Chef? Seek schools connected to product development labs, food science programs, or research kitchens. Sustainability & Farm-to-Table Advocate? Pick programs with garden partnerships, local sourcing initiatives, and sustainability curriculum. Hotel, Cruise, or Corporate Chef? Focus on schools with management, international internships, or hospitality-industry affiliations. Knowing your direction narrows your options and prevents “school hopping” later.
Check Accreditation and Reputation Accreditation matters — it ensures your education meets professional and safety standards recognized by the industry.
Look for schools accredited by: Beyond accreditation, reputation counts.
Talk to chefs, read alumni reviews, and check where graduates work. The best schools have strong alumni networks that lead to apprenticeships, jobs, and mentoring. Evaluate the Curriculum — Beyond Knife Skills A great culinary program blends technical mastery and creative innovation. Seek out schools that offer: Modern technology integration (AI menu planning, digital ordering, and kitchen robotics demos) Nutrition, sustainability, and global cuisine Culinary business management (costing, HR, marketing, entrepreneurship) Food safety, sanitation, and compliance Hands-on externships or apprenticeships in real kitchens. Schools that are still teaching in a “1990s model” may not prepare you for tomorrow’s kitchens.
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