The most relevant cooking and gastronomy schools in the world

The diffusion, evolution contribution of innovation to the sector, facilities and, above all, dissemination of trends make them a benchmark, and then we want to highlight the five most important in the world, making a final display of the most outstanding in our country, regardless of said selection , tastes are at odds with “chauvinism”, hence the framing them in a different “appendix”, although not without quality and capacity.

• Across the Atlantic in the United States of America, highlights  the Culinary Institute of America (The Culinary Institute of America), which for more than half a century (1946) has been developing a very important work in terms of innovation and facilities (possibly the best in the world), as accredited by the best specialized professionals in the sector. It presents a magnificent teaching representation worldwide recognized. According to the magazine “live” we can call it “the Harvard of haute cuisine“.

• We want to highlight as part of the continent the The French Culinary Institute (French Culinary Institute) so called because of its origin and focus of attention in terms of its teaching doctrine but located in California, (USA). It is another of the great schools belonging to the “International Culinary Center”, where he performs a multidisciplinary and multicultural training, fusing French, Italian and rest of the world cuisine. It currently has headquarters in New York City and in Italian Parma. It has an operations center on Broadway where the practices of its students are carried out.

• Very close to us in our neighboring country France are two of the best references in European and world teaching, the fruit above all of its consecration as a country at the service of the kitchen, known as the cradle of gastronomy and above all already immersed in its country culture. We highlight the French Culinary Alliance Cordón Blue that since the end of the 1895th century (XNUMX) has been teaching and training the best cooks and chefs on the continent from the city of light (Paris), promulgating in its doctrine the culture of innovation, together with excellence in the development of creations culinary, without forgetting the conservatism of a job well done, and above all attending to a management approach.

• In the center of the Mediterranean, is the “Latino” benchmark that since 2004 in the Italian city of Parma, opened its doors Barilla Academy, And not because it is the most modern of the previous ones, it has less prestige. Professionals consider it one of the best references of Italian cuisine in terms of its culture and tradition, since within its doctrine its mission is to be able to make Italian products and foods known to the world, as well as its essential gastronomy. Its pasta is recognized worldwide since it is marketed under the same name, and its sales volumes, multinational presence and especially the opinion and preferences of consumers thus endorse it.

Thanks to this, they intend to maintain this prestige in the product, and at the same time to be able to offer their students the best secrets regarding traditional preparation, as well as the correct development of such a close and tasty cuisine, as well as nutritionally “correct “, Which offers us the” Mediterranean diet “.

• In the Far East we can highlight the  Hattori Nutrition College, A culinary center of wide oriental wisdom where the prestigious Yukio Hattori directs in the city of Tokyo the most prestigious cooking school in Japan, and possibly the entire Asian continent.

The prestigious “chef” is one of the most charismatic and famous characters, since he developed a program on local television based on “nutrition”, and especially what he thought was the right thing to do, so that they would continue to broadcast the generations that taste and fidelity for know-how, without abandoning the main premise of contribution to the body and healthy care, all with a spiritual approach, which for the “oriental” has gastronomy in the “body and spirit”. In Japanese Shokuiku.

Spain and its cooks

In our country there are a large number of gastronomy schools with a private nature or attached to university centers. The best exponent is the University of Gastronomy of the Basque Country, which in 2009 opened its doors as “The Basque foundation Culinary Center“. Its foundation was carried out by the University of Mondragón, public institutions of the Basque government and by the Basque chefs themselves. The best ambassadors of our gastronomy around the world.

The main objective of the school is to guarantee the continuity of the kitchen as an engine of innovation, generating professional and qualified knowledge, promulgating, above all, the transfer of these knowledge among “artists” of haute cuisine, linked to the catering business sector, without abandoning its international projection.

In the interior of the peninsula there is another very remarkable training center “The International Cooking School “ de Valladolid, known as EIC, has a clear international vocation and above all has an open, modern and dynamic character, as seen in its mission, where they seek to develop and share new trends and valuable knowledge for the promotion and development of Spanish cuisine in the world.

We could list a large number of them scattered throughout the national territory, but above all we want to highlight the work carried out by the Spanish chefs themselves in their kitchens and rooms, where it is really there where the future “chefs” who occupy the current scene are forged of the restoration y gastronomy.