Culinary Technicians Competitors

Le Cordon Bleu is a world-renowned network of educational institutions dedicated to providing the highest level of culinary and hospitality instruction through world class programs. Le Cordon Bleu continues to evolve by combining innovation and creativity with tradition through the establishment of Bachelor's and Master's degrees in business that focus on the demands of a growing international hospitality industry. Through our international faculty of Teaching Chefs and industry professionals, Le Cordon Bleu applies its distinctive teaching methodology where students gain experience through hands-on learning. Le Cordon Bleu is considered to be the guardian of French culinary technique through its culinary programs that continue to preserve and pass on the mastery and appreciation of the culinary arts that have been the cornerstone of French gastronomy for over 500 years.

Johnson & Wales University (JWU) has over 100 undergraduate and graduate programs—online and in-person. With over a century of academic excellence, JWU values intellectual curiosity and encourages a passion for hands-on learning by immersing students in dynamic labs and career-focused classrooms. The university’s commitment to providing students with a well-rounded, relevant education shapes agile graduates who are real-world tested and ready to enter a highly dynamic workforce. Johnson & Wales University is a private, nonprofit NECHE-accredited institution with more than 8,000 students from over 65 countries. JWU offers 100+ undergraduate, graduate, online, continuing education and accelerated programs in healthcare, business, culinary arts, hospitality, technology, education, and more. Over 105,000 alumni are forging successful careers in exciting industries.

The Institute of Culinary Education (ICE) has launched more than 19,000 culinary careers in food and hospitality. Founded in 1975 by Peter Kump, the school offers highly regarded six to 13-month career training programs in Culinary Arts, Pastry & Baking, Culinary Management and Hospitality Management, as well as continuing education programs for culinary professionals. Our bi-coastal facilities in New York and Los Angeles offer ICE students the opportunity to develop their careers in two of the nation's most exciting food cities. With a global curriculum, dedicated chef instructors, a strong record in job placements and a clear entrepreneurial focus, ICE is recognized by top chefs and hospitality professionals as a leading pathway to begin or continue a wide range of culinary careers. Beyond our professional programs, ICE's hands-on recreational cooking, baking and wine education courses train an additional 26,000 students each year. Our special events division also hosts hundreds of corporate and private cooking events from client entertaining and sales dinners to press events, product launches and film shoots. In 2015, ICE won the IACP award for “Culinary School of Excellence,” an honor we had previously received in 2003, 2008 and 2011. Additionally, ICE staff and alumni regularly win or are nominated for top industry awards, such as James Beard awards, Food & Wine's Best New Chefs in America and Dessert Professionals’ Top Ten Pastry Chefs. Noteworthy alumni include Gail Simmons, Mark Murphy, Claudia Fleming, Maxime Bilet, Vivian Howard, Missy Robbins and more. New York City Campus 225 Liberty Street - 3rd Floor New York, NY 10281 Los Angeles Campus 521 East Green Street Pasadena, CA 91101