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Culinary schools are one of the fastest-growing educational
sectors in the United States, and the history of this relatively
new program of study is as varied as the food service industry
itself.
Before organized cooking schools were founded in the U.S.,
individual professionals dedicate their life's work to teaching
others how to cooks. One of the first American cooking schools
of note was the Boston Cooking School, which not only taught
students to cook, but also taught instructors how to teach the
culinary arts. One Boston Cooking School student of note, Fannie
Farmer, began teaching after graduation and eventually became
the school’s principal. She later published
The Boston Cooking School Cookbook in 1896. The book
presented a nouvelle approach in cooking instruction, stressing
the importance of accuracy in recipes and ingredient
measurements. Before this time, measuring was done by the pinch
and handful; Farmer’s book continues to serve as a valid
resource and remains in print today.
Founded in 1929, the American
Culinary Federation (ACF) became an assemblage of prominent
U.S. chefs’ clubs. Members benefit from many the professional
development resources of the ACF, and its mission remains to
make a positive difference for culinarians through education,
apprenticeship, and certification, while creating a fraternal
bond of respect and integrity among culinarians everywhere.
The 1940s was an important period for culinary education in the
United Sates. As the post-war economy boomed, so, too, did
cooking schools. One noteworthy culinary figure during this
period was American culinarian, James Beard, who began teaching
via televised broadcasts in 1946. He later opened a cooking
school at his Greenwich Village home, and instructed in American
cooking for more than 30 years. Mr. Beard later became known as
the grandfather of American gastronomy, and his former
residence is now serves as headquarters for the
James Beard Foundation.
This non-profit foundation for lovers and students of the
culinary arts works to celebrate the country's culinary artists,
provides scholarships and educational opportunities, serves as a
resource for the industry, and offers members the opportunity to
enjoy the delights of fine dining.
The same year of James Beard's cooking show debut, the
Culinary Institute of America
(CIA) was founded. The first career-oriented cooking school in
the United States, the CIA is presently situation in Hyde Park,
New York, where, annually, over 6,000 culinary professionals
partake in continuing education courses to update and expand
their professional knowledge.
Next on the televised instructional cooking scene was
Julia Child. Beginning in 1963, her show, The French Chef,
taught viewers how to cook French cuisine (and soon went on to
win both the prestigious George Foster Peabody and Emmy awards).
Both her show and cooking books were considered groundbreaking
work and generated significant public interest in the culinary
arts as a career choice. Her works remain a standard guide for
the culinary community today.
In 1971, Chef
Madeleine Kamman opened her own cooking school, Modern
Gourmet, in Massachusetts. Hailing from France, Chef Kamman
blended French cooking standards with American ingredients,
creating an entirely new culinary world to be explored and
exploited. And so began her out-of-the-box inspiration for a
generation of aspiring chefs. Within a few years, Kamman and her
students ran their own restaurant, Chez La Mere Madeline,
considered by many to be one of the finest restaurants in the
United States.
The College of
Culinary Arts at Johnson & Wales University opened in 1973,
with just 141 students. It quickly grew to become the world’s
largest foodservice educator, and, in 1993, became the first
U.S. school to offer a Bachelor of Science degree in the
culinary arts. Today, Johnson & Wales is the world’s largest
culinary educator; over 5,000 students are enrolled at any given
time.
Before the CIA was established, those who sought a career in the
culinary arts generally undertook apprenticeships under seasoned
chefs to gain on-the-job training. This learning method was a
traditional course in Europe but a somewhat challenging
arrangement as organized apprenticeships were a relatively new
concept in the United States. In 1976, the American Culinary
Federation Educational Institute (ACFEI) began coordinating
apprenticeship programs with the help of a government grant.
Today, apprenticeships continue today to offer an excellent
culinary experience to aspiring chefs. The ACFEI apprenticeship
program is currently the seventh largest US apprenticeship
system. During the three-year apprenticeship program, students
gain paid on-the-job experience and graduate as certified
cooks.
In 1986, the ACFEI Accrediting Commission was formed in response
to the growing educational needs of culinary field. By 1990, the
commission was recognized as a legitimate accreditation agency
by the U.S. Department of Education. Today, there are over 90
U.S. culinary schools accredited by the ACFEI, a distinction of
honor that carries the same clout as an individual certified by
the ACF.
The only comprehensive, international culinary education
resource was first published in 1988. Shawguides’ annual
Guide to Cooking Schools offers detailed descriptions
of more than 1,000 schools, colleges, culinary apprenticeships,
cooking vacations, culinary organizations worldwide.
And the latest culinary sensation to make its educational splash
is the television/website culinary mogul, the
FoodNetwork. Offering
entertaining and instructional shows on cooking, the network
features such celebrated chefs as
Emeril Legasse,
Bobby Flay,
and
Wolfgang Puck. The website offers all of the show times,
synopsis, and recipes for the asking, along with multitudinous
how-tos, calorie calculators, and culinary Q&As. While the jury
is still out on the statistical effect this multimedia empire
has and will continue to have on the growth of culinary
enrollment, the FoodNetwork continues to influence our culture
and society with a new, heightened, highly-educated interest in
food. This will surely continue to fuel our nation’s insatiable
appetite for qualified, creative culinary professionals.
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