Connecticut Culinary Arts SchoolsBy Stanley Rubenti Connecticut has such excellent dining that many New Yorkers frequently leave the city for the sole purpose of trying something new. Imagine that: leaving Manhattan in order to find a great restaurant. And don’t believe that this is solely because of the atmosphere or the ambience. What sets Connecticut restaurants apart from other eating establishments around the country is the quality of their chefs. Chef Schools in ConnecticutSo where do all these quality chefs come from? From Connecticut culinary arts schools. Although, many cooks come from outside the region, they really only represent a fraction of the employment pool. When it comes time to hire new help, many restaurant managers in Connecticut make the rounds at the various culinary arts schools to find fresh talent. Why Are Culinary Arts Schools in Connecticut so Good?There are countless reasons why chef schools in this particular state seem to excel. Excellent facilities, terrific faculty members, and generous funding, are all plausible reasons. Access to internships in neighboring New York, Boston, and Philadelphia might certainly play a role. Or maybe because Connecticut is the richest state per capita (over $45K a year per person), culinary arts schools ensure that their students receive the training necessary to satisfy the demands of well-to-do restaurant-goers. Regardless of why Connecticut schools are so exceptional, during your studies, you’ll have an opportunity to master different cuisines from around the world such as Chinese dumplings, Indian curries, New England seafood, Southern soul food, and Italian pastas. Armed with this culinary vocabulary, there really aren’t that many places where you can’t work. Sushi bars, French pastry shops, five-star steakhouses, and dim sum buffets are but a small sampling of what is available to those who graduate from Connecticut chef and culinary arts schools. SourcesAbout the AuthorA freelance writer, Stanley Rubenti currently lives in Bangkok where he writes columns for a variety of publications. Stanley holds a B.A. in history.
Posted on May 3, 2006 at 02:50 PM
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