A Culinary Melting Pot in New York, NYby Sonja Albrecht New York, NY is the undisputed culinary capital of the nation—possibly of the world, though Parisians might beg to differ. Culinary school in Manhattan means you’ll have your finger on the pulse of haute cuisine. In this city of 20 million people, chef and restaurant management opportunities are limitless. If you attend culinary or restaurant management school in New York, prepare to rub shoulders with the industry’s luminaries: Daniel Boulud, Jean-Georges Vongerichten, and Alain Ducasse, to name a few. The prestigious James Beard Foundation, which is headquartered here, regularly honors New York chefs and restaurants. The American Culinary Federation also makes its home in New York, NY. Food is an essential part of New York, NY’s culture. Manhattan clam chowder, eggs Benedict, Lindy’s cheesecake, and many other classic dishes were invented here. Everyone you encounter will have an opinion on food, including the best bagel, pizza, and smoked salmon. Restaurant management students will find plenty of inspiration and internship opportunities at the city’s 18,000 restaurants. Culinary school students enjoy access to foods from around the world: Zabar’s and Dean & Deluca are popular gourmet food sources, and each New York neighborhood offers its own surprises in the form of small ethnic restaurants. Originally settled by Dutch immigrants, today New York, NY is a cultural crossroads. Innovative cuisine seems to come naturally in this vibrant community. New York City boasts the world’s most prestigious culinary schools and restaurant management programs, but ultimately the entire experience—the encounters, experiences, people you meet—will shape your culinary career. SourcesAbout the AuthorSonja Albrecht works as a writer and editor for an online media company. She has also taught college writing and completed a Ph.D. in English.
Posted on October 12, 2006 at 12:15 PM
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