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Culinary School Resource

Culinary Student Forums

Check out ChefTalk's Culinary Schools \ Culinary Students forum to research culinary schools and talk with other culinary students.


Culinary School Reviews

Browse our directory of culinary schools and read reviews from ChefTalk members.


Books For Culinary Students

Below are a listing of some books that can give the prospective culinary student some ideas on what they can expect at culinary school and what schools are available. 

so-you-want-to-be-a-chef-your-guide-to-culinary-careers.jpg So You Want to Be a Chef: Your Guide to Culinary Careers
by Lisa M. Brefere, Karen Eich Drummond, Brad Barnes

Introduces readers to the vast number of jobs in food service and cooking. The book offers a realistic approach to career tracks, job duties, hours and working conditions, qualifications, and employment and promotion opportunities.


Peterson's Culinary Schools

A great resource for finding the culinary school that is right for you. Literally hundreds of school listing from around the world.


The Guide to Cooking Schools 2005 (Annual)
by Dorlene V. Kaplan (Editor)

Contains detailed descriptions of more than 1,000 schools, colleges, culinary apprenticeships, cooking vacations, wine courses, food and wine organizations, and publications worldwide. Programs for both career and home cooks.


Culinary Arts Career Starter
by Mary Masi

Ideal for anyone looking to enter into the culinary field, Culinary Arts provides strategies for everyone from recent grads to those in search of a career change. With the latest salary and benefit information, the most up-to-date career prospects, and detailed job descriptions, Culinary Arts gives readers the essential information the need to establish an exciting career. The book features comprehensive information about education, training programs, and financial aid, plus real life tips and hints from culinary professionals.

51wrEhA94pL._SL500_AA246_PIkin2,BottomRight,-2,34_AA280_SH20_OU01_.jpg Careers for Gourmets & Others Who Relish Food, Second Edition
by Mary Donovan

Careers for Gourmets Others Who Relish Food lets you explore the job market through the unique lens of your own interest. It reveals dozens of ways to pursue your passion for food and make a living--including the training and education needed to polish your hobby and interest into a satisfying career.

ruhlmanbook.jpg  The Making of a Chef: Mastering Heat at the Culinary Institute of America
by Michael Ruhlman

Ever wonder what goes on in a busy kitchen, why your meal comes late or shows up poorly cooked? The temptation is to blame the waiter, but there are a world of cooks behind those swinging doors, and Ruhlman marches you right into it. It's a world where, when everything is going right, time halts and consciousness expands. And when a few things go wrong, the earth begins to wobble on its axis. Ruhlamn has the writerly skills to make the education of a chef a visceral experience.


Opportunities in Culinary Careers

The most comprehensive career book series available, Opportunities in . . . explores a vast range of professions. Each book offers: The latest information on a field of interest Training and education requirements for each career Salary statistics for different positions within each field Up-to-date professional and Internet resources And much more

becoming-a-chef.jpg  Becoming a Chef
by Andrew Dornenburg, Karen Page

The updated edition of the book Julia Child called "a 'must' for aspiring chefs"-the James Beard Award-winning guide to one of today's hottest careers With more and more chefs achieving celebrity status, interest in the exciting world of today's leading chefs is higher than ever. Essential reading for anyone who loves food, Becoming a Chef gives an entertaining and informative insider's look at this dynamic profession, going behind the scenes to look into some of the most celebrated restaurant kitchens across the nation.


Letters to a Young Chef (Art of Mentoring)
by Daniel Boulud

In Letters to a Young Chef, Daniel Boulud, cookbook author, chef, and owner of Daniel, Café Boulud, and DB Bistro Moderne in New York City, briefly covers what he believes are the most important building blocks to becoming a great chef.

A Day In The Life Of An American Culinary Student

As many of you know ChefTalk has a large number of culinary students who are part of the ChefTalk community. We thought it would be great if we could find someone who would journal there experience of going to culinary school from start to finish. ChefTalk is pleased to have had the weekly writings of Logan Worley. Logan attended Culinary School in September 2001 and has since graduated. While attending school Logan took the time to jot down his experience and posted it online here at ChefTalk. Below are the journal entries of Logan for the entire time he was at culinary school. Many of the entries have pictures. Read up on how to get ready for culinary school, and what the experience is all about.









Comments (3)

woo-hoo congrats...I am starting 2nd term (7th) week at Le Cordon Bleu...we are out of the Foundations I and Safety and Sanitation and are getting out hands dirty! (not literally of course!) It is so much fun and excitind...yes yes i knew how to dice and chop slice and cut but now it is even cooler because i can "batonnet and brunois" that even sounds much cooler...if anybody has a secret to the tourne please share!
The secret to tourne is muscle memory. Keep practicing and eventually your hands will just learn the knife movements. Also, some people swear by a curved pairing knife. Happy cooking!
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