In the U.S., top culinary schools often offer multiple campuses and learning environments. The International Culinary Schools at the Art Institute have campuses in 21 states, while Le Cordon Bleu offers campuses in 12 states and online. Kitchen Academy features two sites, and Johnson and Wales University offers programs at four locations. Other than these multi-site institutions, the French Culinary Institute in New York and the New England Culinary Institute offer respected programs in culinary arts.
Some schools offer international programs to give student chefs a broader culinary education. Le Cordon Bleu, for example, offers programs throughout the U.S. as well as in London, Paris, Mexico City, and other major international culture centers. In addition, many corporate kitchens will develop culinary programs in countries around the world, such as Olive Garden's Culinary Institute of Tuscany, where chefs and managers study traditional Italian cuisine.
Reputation is a key factor for culinary schools. Celebrity chef Bobby Flay graduated from the French Culinary Institute of New York and former Food Network executive chef Jeff Forester is an Art Institute graduate. Julia Child and a host of other culinary personalities hold diplomas from Le Cordon Bleu, while Emeril Lagasse and a number of other famous chefs graduated from Johnson and Wales University's culinary program. Alton Brown, noted cooking expert and commentator for Iron Chef America, calls the New England Culinary Institute his alma mater.
By reputation, Le Cordon Bleu is the best culinary school, but it may not be the best for you. By deciding what path you want to take in your culinary career, you can make an informed decision on which program is the best fit. While Le Cordon Bleu's Grande Diplome may be best for executive chefs, managers, or chef/owners, a specialized program at another school may best fit the training needs of a specialty or catering chef.