COOKING SCHOOLS IN U.S.

CULINARY SCHOOLS IN USA

Baltimore International College

17 Commerce Street; Baltimore, MD 21202 (800) 624-9926 ext.120; (410) 752-4710 ext.120; http://www.bic.edu

Founded in 1972, Baltimore International College is a regionally accredited, independent college offering specialized bachelor’s degrees, associate’s degrees, and certificates through its School of Culinary Arts, School of Business and Management, and Division of Evening Studies. In 1998, the college had an unduplicated enrollment of more than 850 students from 23 states and several foreign countries and a graduate placement rate of 98 percent. The college has an urban campus in Baltimore, Md., in the United States and a historic, 100-acre campus in Virginia, County Cavan, Ireland.

Boston University Seminars in the Culinary Arts

Boston University Metropolitan college, Seminars in the Culinary Arts, 808 common wealth Ave., room 109, boston, MA 02215 (617) 353-9852

Boston University Metropolitan College features the quality of the countrys fourth-largest independent University, combined with the convenience your busy schedule demands. The goal at Boston Universitys certificate program in the culinary arts are to introduce students interested in gastronomy to its various disciplines, to expose dedicated culinary students of all ages to the best professional chefs and teachers in the world of cooking, at one of the finest individual training facilities in the country and to train students in the basic classical and modern techniques and theories of food production, and the careful handling of food.

Jane Butel’s Southwestern Cookery School

800 Rio Grande NW #14, Albuquerque, NM 87104 (800)473-TACO, (505)243-2622 FAX:(505) 243-8297

Amidst the beauty and charm of New Mexico, the Jane Butel Cooking School offers not only hands-on experience in learning the techniques of Southwestern Cooking, but also the traditions and lore of the dishes that have developed over the centuries to become one of Americas favorite Flavors! Full-participation classes in Butel Cooking Schools new kitchen are particularly nice. The week long and weekend sessions are provided for students to learn the classic dishes as well as the new innovations and low-fat methods that never sacrifice flavor. Grilling, Smoking and advanced Master Classes are also offered.

Byerly’s School Of Culinary Arts

3777 Park Center Blvd., St. Louis Park, MN 55416 612-929-2492

Founded in 1980, this school offers 20 to 25 demonstration and participation classes each month on such topics as ethnic and regional cuisines, holiday menus, and guest chef specialties. Sessions are scheduled mornings, afternoons, and evenings in the teaching kitchen with overhead mirror. Private classes and children’s birthday classes can be arranged.

California Culinary Academy

625 Polk Street San Francisco, CA 94102 800-BAYCHEF (229-2433) ext.7001

San Francisco is a world-famous culinary mecca with award-winning wine regions just beyond thebay. Easy access to the world’s greatest restaurants, markets and culinary resources Our wide-ranging comprehensive curriculum covers everything from practical hands-on techniques to restaurant management skills Diverse student body with nearly 700 students from all over the United States and more than a dozen foreign countries Expert faculty from around the world Professional equipment and kitchen facilities Class sizes are limited, allowing for individualized instruction Four student-run restaurants ranging from fine dining to deli For more information about the Academy, you are invited to attend one of our Open Houses. They are scheduled every other month. Please call 800-BAYCHEF (229-2433), ext. 7001 for the dates of upcoming Open House events and to reserve a spot. The program begins promptly at 9:30 a.m. and ends at noon.

California School of Culinary Arts

1416 El Centro; South Pasadena, CA 91030 888 900-CHEF or 626-403-8490 http://www.calchef.com

California School of Culinary Arts has become one of the most well known and respected culinary schools in the country. Our exceptional location offers students an exciting academic environment, in which nearly every culture in the world is celebrated and explored. Our multi-cultural community offers the most diverse career and growth opportunities found anywhere on the globe. We are proud to be one of the very few culinary schools in the country offering the world famous Le Cordon Bleu Culinary Arts Program. Our partnership with Le Cordon Bleu has offered to our students the very best in location and education.

The Cambridge School Of Culinary Arts

2020 Massachusetts Ave., Cambridge, MA 02140 617-354-3836

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.

Culinary Arts at The New School

100 Greenwich Ave., New York, N.Y. 10011 212-255-4141

The New School, America’s first university for adults, offers a comprehensive program in Culinary Arts, including courses in cooking, baking, career training and wine appreciation. Cooking and baking classes are held in a beautifully restored historic Greenwich Village townhouse (circa 1832). Professional-Level Master classes are short, intensive Certificate programs designed primarily for adults seeking career changes. A broad spectrum of recreational Cooking and Baking courses range in length from one- to eight-sessions. Culinary Events include Behind the Scenes at the Great Restaurants of New York, Great Chefs at The New School, and Culinary Walking Tours. Business and Management courses for budding entrepreneurs and working professionals are offered evenings and weekends. Wine courses introduce students to the pleasures of wine.

Anna Teresa Callen Italian Cooking School

59 W. 12ST., New York, NY 10011 (212)929-5640.

In Anna Teresa Callen Italian Cooking School, students will be taught the regional Italian cooking and conducted culinary tours of Italy. The demonstration/Participation classes are limited to eight students.

Cornell’s Adult University

626 Thurston Ave., Ithaca, NY 14850-2490 (607) 255-6260.

Cornell’s Adult University offers an annual on-campus four-week summer program consisting of one-week workshops and courses. Subjects include cooking, history, current events, ecology, music, literature, and architecture and art. The Culinary Workshop, which is offered every year, focuses on menu planning and kitchen skills to creat appetizing and nutritionaly sound meals. The summer programs are open to all, wit enrollment ranging from 12 to 20 participants.

The Culinary Institute of America

1946 Campus Drive, Hyde Park, NY 12538 Degree Program Admissions: 800-CULINARY Continuing Education Dept.: 800-888-7850 ph#845-451-1584 http://www.ciachef.edu

Founded in 1946, The Culinary Institute of America is the only residential college in the world devoted entirely to culinary education. The college’s 35,000 graduates are the first choice of leading industry employers around the world. The college offers AOS degress in Culinary Arts and Baking and Pastry Arts, BPS degrees in Culinary Arts Management and Baking and Pastry Arts Management, as well as continuing education courses for foodservice professionals. With more than 2,000 full-time students, the college features an internationally acclaimed faculty of more than 140 instructors from 13 countries, including the largest concentration of American Federation-certified master chefs. Situated on 150 acres, the campus features 41 professionally equipped kitchens and bakeshops, five public restaurants, a 64,000-volume library, four residence halls, and the new 52,000-sq-ft. Student Recreation Center.

The Culinary Loft

The Culinary Loft is located at 515 Broadway, Suite 5A, New York, New York 10012 For more information, contact Corinne at (212) 431-7425 or at culinaryloft@aol.com.

The Culinary Loft hosts public recreational hands-on non-degree cooking classes for the beginner and intermediate home chef. Classes range from “French Basics and Beyond” to “Thai Cities Bangkok and Songkran: A Thai New Year’s Celebration” to “Classic Rustic Breads and Hearty Soups.” Classes are held in a beautiful state-of-the-art kitchen loft designed to accommodate up to twelve participants at a time. Students enjoy personal instruction that comes with small classes, and participate in the cooking instead of just watching a chef demonstration. Students and chef dine together on the multi-course meal they prepare during the class. Wine or appropriate beverage accompanies each meal.

The Culinary Institute of America at Greystone

2555 Main Street, St. Helena, CA 94574 Continuing Education Department: 800-333-WCIA http://www.ciachef.edu

The Culinary Institute of America at Greystone provides continuing advanced professional educational opportunities in the food, wine, and hospitality fields. Located on a 30-acre campus in California’s Napa Valley, The Culinary Institute of America at Greystone includes programs in Continuing Education, the Center for Advanced Studies, the 1 1/2-acre Sutter Home Organic Vegetable Garden, the Cannard Herb Garden, 15 acres of vineyards, the Wine Spectator Greystone Restaurant, and the DeBaun Food and Wine Museum. Collectively these emphasize the cooking and baking traditions of many cultures; fresh, seasonal flavors and ingredients; health and nutrition; and sustainable agriculture.

Draegers Culinary Center

William K. Wallace, Culinary Director, Draeger’s Culinary Center, Draeger’s Supermarket, 1010 University Dr., Menlo Park, CA 94025 (415)6880688 FAX(415)326-3718

Established in 1991 in Draeger’s Supermarket, this school offers more than 300 demonstrations a year on a wide variety of topics, including ethnic and regional cuisines, fundamentals, baking, vegetarian and healthful foods, entertaining menus, and food history. Sessions are scheduled mornings, afternoons, and evenings, seven days a week, in a 36-seat classroom with well-equipped kitchen and overhead mirror.

Epicurean School of Culinary Arts

8759 Melrose Ave., Los Angeles, CA 90069; (310) 659-5990

Epicurean School of Culinary Arts was founded in 1985 and was the first school in Los Angeles to offer a comprehensive program teaching classic French techniques that was both extensive in scope and able to accommodate the part-time student. It was developed by Culinary Institute of America graduates, based on a condensed version of their program. Epicurean students receive more personal attention, a smaller student body, a better instructor/student ratio, more concentration on the specific subject of fine food and more class hours devoted to “hands on” participation.

Florida Culinary Institute

West Palm Beach, Florida

Florida Culinary Institute offers a curriculum of over 1200 contact hours in Culinary Arts, International Baking and Pastry, and Food and Beverage Management, extending over an eighteen month period. The program of instruction includes six eleven week quarters. Instructional time is split between classroom theory presentation and practical applications that begin with basics, such as knife skills and progress to a la carte cooking, garde manager, baking and management. Programs are acreditied by the ACFEI and the NRA. Financial Aid and housing assistance is available.

The French Culinary Institute

Admissions Department, The French Culinary Institute, 462 Broadway, New York, NY 10013 (212)219-8890 or 1-888-FCI-CHEF, http://www.frenchculinary.com

The French Culinary Institute offers total immersion courses in culinary arts, pastry arts and bread baking. In just six months by day, or nine months three evenings a week, students earn a diploma in culinary or pastry arts. The artisanal bread baking course trains students for a new career as a baker in just six weeks (courses may also be taken in two-week increments). All courses focus on hands-on training in outstanding professional kitchens. Culinary and pastry students spend 600 hours under the guidance of experienced chef-instructors with an 11:1 student-instructor ratio. As part of the program, culinary students cook in our well-regarded restaurant, L’Ecole. Regular lectures and demonstrations enhance students’ experience.

Hay Day Cooking School

Hay Day, Inc., 1071 Post Rd. East, Westport, CT; 06880 203-221-0100

This country farm market and school, founded in 1984, offers approximately 55 demonstration and participation classes annually on such topics as baking, ethnic, nutritional cooking and regional cuisines, guest chef and restaurant specialties.

International Culinary Academy

555 Grant Street, Oliver Avenue Entrance; Pittsburgh, PA 15219 800-447-8324; http://www.icacademy.com

Discover the Art of Fine Cuisine. . . Learn everything from the time-honored secrets of the world’s classic sauces to the exacting art of ice sculpting. This 18-month program earns you an Associate Degree in Specialized Technology for the Culinary Arts or Pastry Arts and meets the education requirements for certification under American Culinary Federation rules, preparing students for entry into a world of exciting career opportunities. The program’s curriculum includes well-balanced approaches to basic kitchen and storeroom operations, effective business and marketing theory and hands-on experience in the preparation and presentation of classic cuisines from around the world. Upon successful completion of all the requirements, students will be awarded an Associate Degree in Specialized Technology.

Johnson & Wales University

8 Abbott Park Place, Providence, RI 02903, http://www.jwu.edu (800)DIAL-JWU (342-5598), admissions@jwu.edu

Founded in 1914, establishing the College of Culinary Arts in 1973, Johnson & Wales University has become the largest foodservice educator in the world. For nearly 20 years, 98% of our Johnson & Wales graduates have found employment in their chosen fields within 60 days of graduation. We offer A.S. degree programs in Baking & Pastry Arts and Culinary Arts, the world’s only B.S. degree in Baking & Pastry Arts, the country’s first B.S. degree in Culinary Arts, and B.S. degree programs in Food Marketing, Food Service Entrepreneurship and Food Service Management. Our main campus is located in Providence, R.I., a city which boasts some of the country’s finest restaurants. Campuses are also located in Charleston, S.C.; Norfolk, Va.; North Miami, Fla.; and Vail, Colo. Additional programs are offered through the College of Business, The Hospitality College, and the School of Technology as well as the Alan Shawn Feinstein Graduate School. Call or e-mail for more information.

Lou Manna Lou Manna one of the best contemporary film and digital food photographers of our time. Is now offering cooking classes with 5 star chefs at his studio in Manhattan. Take a look for more details. 126 Fifth Ave, New York City, 10011

L’Academie de Cuisine

5021 Wilson Lane, Bethesda, MD (301)986-9490 avocational programs. 16006 Industrial Drive, Gaithersburg, MD (800)664-CHEF – Professional Programs.

L’Academie de Cuisine was founded by Francois Dionot in 1976. The Culinary Career Training Program is a 12 month full-time program with a strong emphasis on classical techniques and theories of cooking. The program includes a paid externship at fine dining establishments in the D.C. metropolitan area. The Pastry Arts Program is an 8 month program emphasizing the classical techniques of desserts and French pastries. This 600 hour program includes a paid externship also. L’Academie also offers Continuing Education programs. It is approved by the Maryland Higher Education Commission and the Dept. of Education. It is accredited by ACCET. Financial Aid available, if qualified. Contact Wendy Sisson in Admissions for more information.

Napa Valley Cooking School

1088 College Ave., St. Helena, CA 94574, (707) 967-2930, fax: (707) 967-2909

The Napa Valley Cooking School, located 75 minutes from San Francisco, offers a one-year certificate program. Basic to intermediate techniques in a range of different cuisines are taught, as well as wine education. The school aims to prepare students for entry and advancement in fine restaurants. Students spend their final semester working for pay at a Napa Valley restaurant.

The New York Restaurant School

75 Varick Street NY, NY 10013, 212-226-5500 http://www.nyrs.artinstitutes.edu

Founded in 1980, this school offers a Culinary Arts course, Cooking and Restaurant Management course, a Restaurant Management program, Pastry Arts program, and Culinary Skills program. New courses start 4 times per year except December and are held in the school’s seven kitchens and nine lecture classrooms. The Placement Office provides interview preparation classes, resume writing assistance, and arranges job interviews. Graduates may utilize the Placement Office. Approximately 95% of applicants are accepted and 92% of graduates obtain employment.

Pensacola Junior College

Contact Director of Culinary Management Howard Aller, CEC, CCE for further information at (850)484-1422 or e-mail haller@pjc.cc.fl.us The mailing address is 1000 College Boulevard; Pensacola, FL 32504

Pensacola Junior College, adjacent to the sparkling white sand beaches of Florida’s stunning Emerald Coast, has a new, 2 year AS degree Culinary Management Program featuring small classes and hands-on training in hot and cold foods, breads and pastries, catering and buffets and various areas of management. A double major (AA in Hospitality with the AS in Culinary) is available for those planning to go on for a Bachelors degree. The program, only in its third year, has a 94% placement rate and, now that it is eligible, is applying for ACFEI accreditation for Fall 1999.

Peter Kump’s New York Cooking School

Director of Admissions, Peter Kump’s New York Cooking School, 50 West 23rd Street, New York, NY 10010 (800) 522-4610 or (212) 847-0700

One of the oldest and most prestigious cooking schools in America, the school offers two main types of programs–career-training and recreational programs–as well as culinary demonstrations and private special events. The school has consolidated and expanded at its downtown location and shuttered its Upper East Side school. In total, the school occupies 26,000 square feet and boasts nine kitchens outfitted with professional-quality equipment, a wine studies center, a confectionery workshop and an 80-seat demonstration kitchen.

The Restaurant School

The Restaurant School, 4207 Walnut Street, Philadelphia, PA 19104 (215) 222-4200, ext. 3011 http://www.therestaurantschool.com info@therestaurantschool.com

Founded in 1974, and celebrating our 25th anniversary, The Restaurant School is dedicated to inspiring the future of the restaurant and hotel industry through training that is dynamic, timely, and insightful, with a commitment of service to its students. The Restaurant School has four major that offer an Associate Degree: Culinary Arts, Hotel Management, Pastry Arts and Restaurant Management. The Restaurant School is the first school in the country to offer a travel experience as part of the curriculum. Culinary and Pastry students participate in an eight-day tour of France, while hotel and restaurant management students participate in an eight-day Orlando resort and cruise tour. The Restaurant School also offers classes to the general public, and is one of the first schools in the country to have established two separate academies: Whole Foods and Wines. Call or e-mail for more information.

Scottsdale Culinary Institute

Scottsdale Culinary Institute, 8100 East Camelback Road, Suite 1001; Scottsdale, Arizona 85251 480-990-3773 http://www.scichefs.com info@scichefs.com

Located in the rapidly growning Valley of the Sun and near the heart of downtown Scottsdale, Scottsdale Culinary Institute is surrounded by world-famous resorts and restaurants. The program is comprehensive, challenging and emphasizes a hands-on education. This rigorous training rewards our graduates with a diploma in Le Cordon Bleu, a credential recognized and respected around the world, in addition to an Associates in Occupational Studies in Culinary Arts degree.

The Silo Cooking School

Sandra Daniels, Director, Silo Cooking School, Upland Rd., New Milford, CT 06776 203-355-0300.

Founded in 1972 by former restaurateur Ruth Henderson and her husband, New York Pops founder and music director Skitch, this country kitchen and gourmet foods store, art gallery, and cooking school offers more tan 70 courses a year. Demonstration and participation sessions are scheduled mornings, afternoons, and evenings in the school’s well-equipped teaching kitchen and cover such topics as ethnic and regional cuisines, holiday menus, baking, guest chef specialties, and wine selection.

Southern Living Cooking School

Southern Living Cooking School, P.O. Box 2581, Birmingham, AL (205) 877-6000

The Southern Living Cooking School, a dynamic traveling cooking show loved by food enthusiasts throughout the South, reaches more than 100,000 audience members a year. Its sponsors will gain valuable exposure to live audiences through the lively step-by-step presentations, which feature recipes designed to highlight the sponsors products.

Sur La Table

Sur La Table is a Northwest-based kitchenware retailer founded in 1972, featuring over 12,500 products for the professional and home chef. Six of the Sur La Table stores offer a wide range of cooking classes. Please contact any of the stores listed below to request a current schedule of classes. In California:

Berkeley: 1806 Fourth Street, Berkeley 94705 (510) 849-2252 Contact: Deborah

San Francisco: 77 Maiden Lane, San Francisco 94108 (415) 732-7900 Contact: Charlie

Newport Beach: 832 Avocado Ave., Newport Beach 92660, (949) 640-0200, Contact: Patti

Santa Monica: 301 Wilshire Blvd., Santa Monica 90401 (310) 393-0390, Contact:Valentina

In Washington:

Kirkland: 90 Central Way, Kirkland, 98033, (425) 827-1311, Contact: Krista

In Texas:

Dallas: 4527 Travis Street, Suite A, Dallas 75205, (214) 219-4404, Contact: Barbara

The schools classes feature nationally and locally acclaimed chefs, restaurateurs, cookbook authors and professional cooking instructors. Classes occur in the evening and are 2-3 hours in length. The majority of the classes are individual classes on a variety of seasonal topics. Sur La Tabloe offers a basic series and childrens series. Each cooking program conducts 100-150 classes per year in fully equipped demonstration kitchens. Demonstration and hands-on classes are featured for 12-40 students. Hands-on corporate team building activities are also conducted for private events.

Tantae Marie’s Cooking School

Tante Marie’s Cooking School, Inc., 271 Francisco Street, San Francisco, Ca 94133 (415) 788-6699.

Tante Maries Cooking School in San Francisco was founded as a full-time school in 1979 and was one of the first schools of fine cooking in this country to offer all-day, year-round classes for people who are serious about cooking well. Courses range in length from one day to one week to six months and, for the most part, teach the principles and techniques for French cooking as applied to modern California cooking.

The Valencia Culinary Institute: Orlando

Valencia Community College, PO Box 3028, 3-25; Orlando, Florida 32802 (407) 299-5000

The Valencia Culinary Institute † Orlando, the only degree-granting culinary program in Orlando, offers you the opportunity to learn culinary skills in the worldês largest hospitality laboratory. With adjunct instructors from such places as Walt Disney World and Universal Studios Escape as well as Pierre Pilloud, the Valencia Culinary Institute’s Swiss-trained Certified Executive Chef / Program Director, you not only have some of the best chefs in the world to teach you, but also some of the best restaurants and attractions in the world in which to work!

Western Culinary Institute

1316 S.W. 13th Ave, Portland, OR 97201 (800) 666-0312 or (503) 223-2245; http://www.westernculinary.com E-Mail: info@westernculinary.com

Established in 1983, Western Culinary Institute offers a 12 month Le Cordon Bleu Culinary Arts Program. The facility contains approximately 40,000 square feet of space. Included on campus are seven lecture classrooms with audio-visual equipment, eight kitchen classrooms, three student lounges, resource center, computer lab and three “open to the public restaurants.” The Institute has an enrollment of more than 650 students from 46 states and several foreign countries. Student Coordinator is available to assist with housing needs. New classes begin every six weeks and early registration is recommended. W.C.I. offers job placement assistance to current students as well as graduates. The Program is accredited by the ACF and ACCSCT. Financial aid available to those who qualify. Call or e-mail for more information.

Weir Cooking

Joanne Weir, Weir Cooking, 2107 Pine St., San Francisco, CA 94115 (415) 7764200 Fax: (415)776-0138.

This school, established by Joanne Weir in 1989, offers day and evening courses, weekend, and three and five-day intensives. Participation courses (limit eight students) are held in Ms. Weir’s newly-designed professional commercial kitchen complete with a wood-fired Tuscan oven. The courses cover the classic and provincial cuisines of France, Italy, and other Mediterranean countries as well as the U.S., especially Californiz. Weekend, three and five-day intensives, geared to San Franciscans and out-of-towners, focus on a single country or region and include tours to Napa and Sonoma Valley and dinners at various San Francisco restaurants, including Chez Panisse.

Yan Can International Cooking School

Susan Yan, School Director, Yan Can International Cooking School, Charter Square, 1064 G Shell Blvd., Foster City, Ca 94404 415-574-7788.

Founded in 1985 by Martin Yan, host of the “Yan Can Cook” television show, this school offers approximately 20 demonstration and participation classes (limit 18 students) per quarter. Sessions are scheduled mornings and evenings and cover Chinese cuisines as well as other topics. Facilities include two full kitchens and an overhead mirror. Spouse programs and private classes may be arranged

More links for cooking schools

More Culinary Schools and Training Centers

Academy of Culinary Arts
Akademia Kurta Schellera – Cooking School in Poland
American Institute of Baking
American Personal Chef Institute
An Easy Foccacia
Artisan
Art Institute of Atlanta
Art Institute International
Australian International Hotel School
Baltimore International College
Belvoirpark Switzerland
Ban Sabai Thai Cooking School
Birmingham College of Food Tourism and Creative Studies
Bon Vivant School of Cooking
Brown Institute
Casa Lana
Champlain College
California Culinary Academy
California School of Culinary Arts
Cambridge School of Culinary Arts
Connecticut Culinary Institute
Central Texas College
City College of San Francisco Hotel & Restaurant Dept
Colorado Mountain College
Cookery At The Grange
Cooking and Hospitality Institute of Chicago (CHIC)
Cooking School of Aspen
Cooking School of the Rockies
Cook Street School of Fine Cooking
Connecticut Culinary Institute
Culinary Academy of Austin
Culinary Access International
Culinary Arts and Cooking Schools Directory
The Culinary Institute of America (CIA)
The Culinary Institute of Chile
Culinary Art Institute of Louisiana
Culinary Institute of New Hampshire College
Culinary Service School
Cuisine International
DCT European Culinary Center
D’Gallia Culinary Institute of Peru
Dubrulle French Culinary School
The Etoile Institute – Italy
The European College Malta
Executive Chef Brisbane Australian
Florida Culinary Institute
Foodservice University
The French Culinary Institute
Galveston College
Grand Rapids Community College
The Greenbrier
Hospitality Industry Welcomes You
Indiana University of Pennsylvania Academy of Culinary Arts
Institute of Culinary Arts
International Culinary Academy
International School of Baking
International School of Confectionary Arts
Italian Culinary Institute for Foreigners
Italian Institute for Advanced Culinary and Pastry Arts
JNA Institute of Culinary Arts
Johnson & Wales University
Kapiolani Community College
Kauai Community College
Kendall College
L’Academie de Cuisine
La Sabranenque
La Scuola Cordon Bleu
La Varenne
La Villa Cucina
Le Chef College of Hospitality Careers
Le Chef Culinary School
Le Cordon Bleu Schools – North America
Le Cordon Bleu Sydney Culinary Arts Institute
L’Ecole de Cuisine du Domaine d’Esperance
Liaison College Culinary & Business School
Los Angeles Culinary Institute
Louisiana Culinary Arts Institute
Maui Community College
McCall’s School of Cake Decoration
McIntosh College
Mexican Cooking & Culture
Mexican-Home-Cooking
Midwest Culinary Academy
National Culinary School
New England Culinary Institute
New Hampshire College Culinary Institute of
Oxford Brookes University
Pacific Institute of Culinary Art
Paul Smith’s College
Pennsylvania Culinary
Pennsylvania University
Peter Kump’s N.Y. Cooking School
Peterson’s Culinary Schools
Phoenix College
Rameskin-Sonoma Valley Culinary School
Restaurant School Philadelphia
Robert Reynolds Cooking School
Royal Thai School of Culinary Arts
Santa Fe School of Cooking
Scottsdale Culinary Institute
Southern California School of Culinary Arts
StarChefs
Sullivan College
University of Nevada – Las Vegas
Tante Marie’s Cooking School
Tasting Places cookery school
Venetian Cooking in a Venetian Palace
Villa Delia – Hotel and Tuscany Cooling School
Virginia Polytechnic Institute & State University
Western Culinary Institute
World Culinary Institute
World of Regaleali
INTERNATIONAL CULINARY WEB SITES

Anne’s Favorite Recipes
Asiacuisine.Com
Asia Food Industry On-Line
Baker-Net
Bakingbusiness.com
Balti Page
BBQ People
Behold The Power of Cheese
Benjamin Christie, Executive Chef
Best of French Cheese
Blue Gum Fine Foods
Blue Heron French Cheese
Boehle Vienna
Books for Cooks
CalcMenu – Professional Foodservice Software
California Egg Commission
Camembert
Carmel Valley Chavre
Catering UK
CATERNET GmbH – Consulting
Caterplan Virtual Kitchen
Cater Source
Caviar
The Chef’s Emporium – Uniforms
Cheese Net
Chef Desk
Chef Joachim’s Homepage
Chef Molly’s Gourmet Solutions
Chef Mosimann Web Site
Chef Talk
Chefs International – London
Chefs Unlimited
Cherikoff Food Services
Cheese Links
Cheese Shop @ Menu Setters
Cooking.Com
Cooking Index
Cooks Food & Beverage Service
Cordon Noir Gourmet Club
Chopstix
Chuchi Art Switzerland
Cornell-Cooperative Extension
Culinarium Oesterreich
Culinary Connection
Culinary Cult
Culinary Historians of Boston
Culinary Historians of Chicago
Culinary Slovenia
Culinary Software
Culinary Vixen
Cuisine Net
de Groots Best Restaurants of Australia
Dietetics Online
Digital Chef
Dim Sum
DineSite
Dining Downunder
Dining Out on the Web
DinnerAuctions
Divina Cucina
EatEthnic.com
Epicurean Market & Grille
Epicurus.Com
Escoffier Online
Euro Toques Home Page
Faces of Food
Fast Food Facts – Interactive Food Finder
Festival
Flying Noodle
Focaccia Col Formaggio
Focaccia con le Noci al Gorganzola
Focaccia – Italian Flatbread
F & B Management
Food Channel
Food Brokers USA
Food Forum
Food Channel
Food in Chinese Culture
Food & Culinary Professionals
Food Resource
Food for Thought Recipe –
Food Geeks
Foodnavigator
Food Net
Foodplaces.com
Foodservice.com
Foodservice.nl
Foodservice Portal
Food Web
Foodservice World
FoodSupplier.com
Foodwine.Com
Fortune Cookies
Franch Comte Cheese
Franch Comte Food
Franch Comte Typical Cuisine
Freelance Cuisine
Frencheese
French Gourmet Tradition
French Fries Page (The Official)
Fromage.Com
FSPromet The Food Service Professionals Network
Fungi Pefecti
Gallerie Culinaire
Gate Gourmet – Airline Catering (Swissair)
GatewayGourmet
Gladstone Park Chefs
Global Essence
Global Gastronomer
Global Gourmet
Global Pastry
Gourmet a la Modem
Gourmet Connection
Great Chefs Online
Great Chefs
Great Eastern Mussel Farms
Grissini
Gourmet Guides
Gualtiero Marchesi
Gulf Coast Specialities – Shrimp.Com
gvnet
H. Formans – Smoked Salmon
Homemade Gourmet Pizza
Hot-Operator
100.000 Recipes
Idahoan Premium Potatoes Website
The Inquisitive Cook
International Gourmet World of Cheese Club
International Hotel & Restaurant Expo – Buenos Aires
In The Weedz
Italian Cuisine
Jan Batelsman Photostudio – Professional Photography, Cookbooks, Industry Publications
Juice CaBana
Keylime.com
Kieto’s Daily Recipe and FuNnIeS
Kitchen Link
Kraft Interactive Kitchen
Kueche & Speis
La Cloche a Fromage
La Foie Gras
Last Mango In Paradise
Latin Culinary & Beverage Awards
L’Ecole des Chef
Le Grande Table s
Le Meilleur du Chef
Les Kincaid’s LifeStyles
Link Culinaire
Magicmouthfuls.com
Main Cheese
Manfred & Gordon’s Virtual Patisserie
Marcesi Gualtiero
Marina’s Pasta Tips
Meals.Com
Menus by McIntire
Möaut;venpick Gastronomy
Nestle Baby Ruth
Nestle Crunch
Nestle Nespresso
Nestle S.A.
Nestle Schweiz
Nestle Wonka
NetFood Directory
Novogate Food Page
Nutritiously Gourmet
Nu Connexions
Olives & OIiveoil
The Olive Tree World
Online Chef
OrientalFood.com
Pastry Chef Unlimited
PastryWiz Food Resource Center
Reluctant Gourmet
Personal Chefs Network
Resort Software
PacificRimCafe.com
PerthGuide
Personal Chef Directory
Philly Foods
Poky
Poilane French Bakery
Pazsaz Entertainment
Profile
Resch Frisch Bakery
Restaurant Row
Rustricell d’Abruzzo – Pasta and Sugo
Salami.com
Sally’s Place
Slow Food
Slow Food Finnland
Slow Food Gargano Italy
Slow Food Germany
Slow Food New York
Slow Food Pisa Itlay
Slow Food Slovenia
Slow Food Sydney Australia
Slow Food Turin Italy
Slow Food Valdichiana Italy
Slow Food Valtelina Italy
Slow Food Vorarlberg Austria
Smoothie Central
Sommariva -Olio
Soda Fountain
SpeedMenu.com
Star Chefs
Strasbourg Foods
Sushi Guide
Sweetart
Sweet Art Cakes and Sculptures
Tamara’s Kitchen – The Australian Site for Food Lovers
Taco Bell
Taste of Ireland
Tasting Places cookery school
Texas Cooking
Thai Kitchen
The Wandering Chef
Thought For Food (Food Safety)
UK Restaurant Guide – Hotels, Shopping channels , and all related aspects of food
University of California – Kearney Agricultural Center
University of Minnesota – Department of Food Science and Nutrition
VIP Chefs International – London
Virginia Cooperative Extension Food & Nutrition Newsletter
Whole Food MarketZ
World of Pasta
Ying-Yang Food
Zettle