Culinary Schools in Oregon (OR)

Oregon’s playground of majestic coastline, rollicking mountains and lush forests seduces both tourists and local residents. The Pacific Northwest region’s diverse environment influenced renowned chef and food writer James Beard, the “father of American gastronomy.” Native American traditions add to the unique cooking style known nationally and internationally from the region.

Seafood, world class wines and locally grown produce feature prominently in a variety of creative dishes. Chefs are known to visit farmer’s markets and wineries to hand-pick ingredients for their menus.

Professional training options in culinary arts include associate and bachelor’s degrees and certificate programs in Portland, Oregon’s mecca of cuisine and commerce. Students can choose from the top-ranked, world-recognized Le Cordon Bleu, at the Western Culinary Institute, as well as bachelor’s degrees in restaurant management, culinary management, and catering management.