Culinary Schools in Connecticut
Connecticut residents have long made good use of the neighboring ocean, filling plates with oysters, lobster, fish of all kinds and the famous clam chowder. In fact, the Eastern Oyster was so popular in the early days of the state that is now considered an official state symbol.
Connecticut farmers began breaking the rocky ground in the early 1600s, and by the 1640s, the English and Dutch settlers had established apple orchards and dairy farms, according to the Food Timeline. Staples in Connecticut cooking soon included a wide variety of root vegetables, berries and fruits, baked beans and salt pork.
The Advantages of Culinary Arts Schools in Connecticut
Those interested in culinary schools in Connecticut might have an eye toward creating something unique and special. Connecticut is just the place for that -- in fact, many believe the world famous hamburger was invented in New Haven in 1895. Louis Lassen, a Dutch immigrant, began selling the delicacy from his lunch wagon, according to the Atlas of Popular Culture in the Northeastern United States. A taste of history can be had today at Louis' Lunch, where they still make hamburgers the old-fashioned way.
Between the history-setting burger and the world-renowned New England clam chowder, students who are looking for a way to make their mark in the culinary world have a savory opportunity in Connecticut. Culinary schools in the Nutmeg State can open doors to a wide variety of options for aspiring cooks, including work as a pastry chef, baker, restaurant manager, bartender, organic farmer and nutritionist, among many other lines of work. From specialty stores to well-known restaurants, there are plenty of places where a culinary graduate can shine.
Connecticut Culinary Employment Outlook
The state of Connecticut offers a bright future for those who graduate from culinary schools. According to the Connecticut Department of Labor, food servers in a non-restaurant setting are expected to see job growth of 15.3 percent from 2010 to 2020. Institutional and cafeteria cooks are close behind, with expected growth of 13.9 percent.
Other potential occupations for those who attend Connecticut culinary arts schools include first-line supervisors or managers at 8.2 percent growth, private cooks at a strong 15 percent growth and waiters or waitresses at 7.6 percent growth. Even the outlook for coffee shop workers, concession workers, counter attendants and cafeteria cooks is growing at 5.3 percent.
Connecticut currently has over 7,300 dining locations that boasted $6.1 billion projected sales in 2013, according to the National Restaurant Association. About nine percent of the state's total employment can be found in culinary fields. That's 144,200 workers in 2013, but by 2023, that number is projected to grow to 151,400 -- an increase of five percent. Many of those workers might choose to enter into culinary occupations that allow them to make a difference for themselves and others, such as the chef who creates organic dishes or the dietitian who helps individuals learn what foods are best for their bodies.
Connecticut Culinary Wages
Culinary professionals' wages are dependent on their specific occupation. Below are 2012's average annual wages for specific culinary occupations, as cited by the Connecticut Department of Labor.
Whether you dish out clam chowder, create the perfect slice of pizza or hone your skills with savory baked beans, there are many positions in the Connecticut restaurant industry that could be suitable for those with an eye toward healthy eating.
Additional Resources for Students of Culinary Schools in Connecticut:
Connecticut Department of Labor, 2010-2020 CT Occupational Projections, http://www1.ctdol.state.ct.us/lmi/projections2010/foodprep.asp
National Restaurant Association, Connecticut Restaurant Industry at a Glance, 2013, http://www.restaurant.org/Downloads/PDFs/State-Statistics/connecticut
The State of Connecticut, The State Shellfish Eastern Oyster, 2002, http://www.ct.gov/ctportal/cwp/view.asp?a=885&q=246516