What is culinary school?

 Culinary schools produce experts in cooking, sometimes referred to as culinarians but most commonly called chefs. Because of the intensive training, calling a chef a cook is an insult. A “cook” can learn on the job or be self-taught; to become a chef takes years of education and training and requires considerable financing.

Some chefs specialize in various aspects of culinary design, such as Pastry Chefs (baking experts, particularly confections and deserts) and Sauciers (sauce experts, though they sometimes prepare meat dishes that are cooked in a sauce), while most graduate with a generalized knowledge of complete meal preparation.

Le Cordon Bleu is the most widely known and regarded culinary school in Eurocentric/American or Western society. Some of the world’s best chefs are graduates of this prestigious academy. Founded in Paris, France in the mid 1890s by Marthe Distel, Le Cordon Bleu Culinary Schools now number twenty-two around the world and are located in a dozen countries, including the United States.

Several culinary schools specialize in specific cuisines, courses or styles, such as vegetarian dishes, deserts and international cuisines (Japanese, Chinese, Spanish, Latin and Italian for example); all graduates are expert gourmets, as no reputable culinary school would pass a student who would not represent the establishment appropriately.

Students begin culinary school as a Commis, or kitchen assistant. This entry-level apprentice will gain invaluable information by observing the Chef while assisting, mostly by preparing the various ingredients used by the Chef. The Sous Chef, or “Under-Chef” is the second in command of the kitchen and usually passes the lead chef’s orders on to the Commis and assists the lead chef in preparation. The boss of the kitchen is the Executive Chef, and what he says goes. The Executive Chef is ultimately responsible for the quality and presentation of the meal.