Arguably one of the most decorated culinary schools in the country, the ICE in New York City is regularly awarded the school of the year award by the International Association of Culinary Professionals. Graduates have won James Beard Awards, been named best new American chefs by Food & Wine Magazine, and reigned as one of the ten best pastry chefs in the country, according to trade journal Pastry Art & Design Magazine.
The oldest and most prestigious culinary school in the country, famous CIA alums include Steve Ellis, founder of Chipoltle Mexican Grill, celebrity chefs Anthony Bourdain and Rocco Dispirto, and multiple Bravo Top Chef winners.
The curriculum at SCA is famously diverse, offering training in non-Western cuisines and the business skills needed to run a successful restaurant. Students can also participate in a dual degree program in affiliation with Les Roches School of Hotel Management.
The famed Le Cordon Bleu Colleges in Paris and London have their own U.S. affiliates, which offer comparable educations. They maintain the Le Cordon Bleu title and are located in Boston, Chicago, Minneapolis/St. Paul, and Portland.
The FCI has one of the best instructor roll calls of all the domestic culinary schools. Besides yearly visiting instructors, like Bobby Flay, full time faculty include master chefs Jacques Pepin, Jacques Torres, and Alain Sailhac.
A culinary school on par with the revered Culinary Institute of America, but located in our capital.
A long time institution for four-year culinary degree seekers, it is, according to vibrant Creole chef Emeril Lagasse, the best culinary school in the country.