If you’re like me, then you have a love-hate relationship with the kitchen. On one hand, cooking can be a relaxing way to de-stress after work or school. But on the other hand, when it comes to actually getting any food on your plate, there’s no more intimidating place than the kitchen. While some people are born with an innate ability to create delicious dishes out of whatever random ingredients they throw together, most of us don’t have that natural talent—or rather, we lack experience in the kitchen. That’s why culinary schools offer such an excellent opportunity for those who want to learn how to cook without spending years perfecting techniques and recipes from scratch: They combine classroom learning with hands-on experience working in professional kitchens under expert chefs!
The Culinary Institute of America
The Culinary Institute of America is a world-renowned culinary school that offers associate’s and bachelor’s degrees, as well as certificates. It has campuses in Hyde Park, New York; Napa Valley and St Helena California; and Singapore.
The school was founded in 1946 by Peter Kump (a chef who later became known as “the father of American cooking”) to provide high quality training for aspiring chefs. Today it boasts over 10,000 graduates worldwide and offers a variety of degree programs including: Associate Degree in Culinary Arts; Bachelor’s Degree in Professional Studies with an emphasis on culinary arts; Certificate Program – Advanced Sommelier Wine Certification Course; Certificate Program – Hospitality Management Study Abroad Program