According to latest study among leading food editors, journalists and restaurateurs
In new research for CookingSchoolsCompared.com, 150 food editors, journalists and restaurateurs were asked to name the best professional culinary schools in the U.S. and Canada.
The industry study was conducted by TrueComparison.org and included e-mail, web and direct mail responses. “Each respondent could submit only one survey, and we used a list of industry experts so we protected our results from the repeat voting that has occurred in other rankings,” said a spokesperson from market research firm TrueComparison.org.
In no particular order, the top ten rated culinary schools according to the survey results were: The Culinary Institute of America, The French Culinary Institute of New York City, Ottawa Culinary Arts Institute, Johnson & Wales University, New England Culinary Institute, California Culinary Academy, L’Academie de Cuisine, Tante Marie’s Cooking School, Kendall College and the George Brown Chef School.
The schools range in size from the tiny Tante Marie’s Cooking School in San Francisco, to The Culinary Institute of America, one of the world’s largest institutions devoted to culinary education. Canadian schools Ottawa Culinary Arts Institute, affiliated with Le Cordon Blue Paris, and the George Brown Chef School in Ontario, Canada were also named by respondents to the list.
The Top Ten Rated Schools list will be used by CookingSchoolsCompared.com for its apples to apples comparisons of the more than 40 leading culinary schools included in their data.
“While there are many websites that provide a directory of 1400 or so cooking schools in the US and Canada, only CookingSchoolsCompared.com offers real comparison data among 40 of the best and largest schools,” said website founder Gregg Dearth.
By selecting choices from a list of various attributes, visitors to CookingSchoolsCompared.com can rank culinary schools according to their personal criteria, including tuition cost, student/teacher ratio and instructor experience.
