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The duality of Illinois – its urban up-to-the-minute capital versus the historically obsessed rest of state – undoubtedly defines its cuisine. There is more to this location than Cracker Jacks, Italian beef-sandwiches and Chicago’s deep dish pizza. If you are interested in the hottest new culinary trends, the most original regional fusions, the cutting-edge explosive flavors then Chicago is the place for you!
The city offers a myriad of culinary schools. The Cooking and Hospitality Institute of Chicago sees its traditional, European hands-on approach as its strength and offers courses in affiliation with the prestigious Le Cordon Blue. Graduates will be prepared for a career as a chef, caterer, baker or pastry chef. Instructors are accomplished pastry and culinary chefs. Classes are taught in professionally equipped learning kitchens.
If the hectic life of the city is not for you, consider one of the Illinois culinary schools located elsewhere in the state.
Keep in mind that most major employers of culinary technicians in Illinois require a solid educational background in the fundamental principles of being a culinary arts expert.
The Cooking and Hospitality Institute of Chicago (Chicago)
Programs: Le Cordon Bleu Culinary Arts, Le Cordon Bleu Pâtisserie and Baking.
More Information: The Cooking and Hospitality Institute of Chicago >>
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