Culinary Arts Schools in New York
New York residents in search of internationally renowned culinary schools need look no farther than their own backyard. From Hyde Park to the Big Apple, New York culinary arts schools have been creating chefs and culinary professionals for years.
The Advantages of Culinary Arts Schools in New York
New York culinary schools can provide an opportunity for culinary students to draw upon the local cuisines of the state, as well as formulate new creations. They can also offer students the chance to expand their culinary skills by experimenting with baking and pastry creation, along with branching out into the flavors and techniques of French and Italian cooking. The regional and international flavors of New York also influence the culinary arts programs, as students can learn how to bake a soufflé one day and roll sushi another.
Culinary arts schools in New York are not just for aspiring chefs. These programs may help prepare people for living healthy, nutritionally sound lives. The opportunity for experimentation a chef might utilize to formulate a stout caviar recipe is the same opportunity for experimentation students suffering from food allergies might utilize to expand their strict diets into something more lively. Students who do decide to become chefs can leverage the nutritional and dietetic education covered in culinary school to open restaurants catering to people with special dietary needs, such as those with Celiac disease or gluten intolerance, or to promote healthy eating and living.
New York Culinary Employment Outlook
The New York State Department of Labor projects the food preparation and serving industry - which includes head cooks, line cooks and bartenders - may expand by up to 11.7 percent from 2010 to 2020 (labor.ny.gov/stats/lsproj, 2012).
According to the U.S. Bureau of Labor Statistics, while restaurants may hire chefs and experienced cooks to expand their menus and create more exotic fare for their customers, they may also trim costs by hiring less-experienced cooks to prepare the dishes. The BLS also notes, however, that the fast- paced nature of the profession may result in a high turnover, resulting in possible greater employment opportunities. Chefs with a combination of business skills and creativity are expected to have the best job prospects (BLS.gov/ooh, 2012).
Furthermore, data from food industry research firms RTS Resource Limited and Technomic suggests the role of restaurants themselves could change in the coming years. Future trends of the restaurant industry may include an emphasis on locally sourced food and an increase in South American and African foods such as Brazilian barbeque and peri-peri chicken. Drink pairing is also expected to experience a change as beverage variation and locally made alcohols are added to menus. The National Restaurant Association also published its culinary forecast for 2013, surveying more than 1,800 professional chefs and almost 200 professional bartenders to discern the hottest menu trends. Findings include an increasing number of healthful options showing up on menus, while barrel-aged drinks, food/liquor pairings, and "culinary cocktails" are finding their way onto bar menus.
New York Culinary Wages
Not everyone who attends a culinary arts school becomes a chef. While some may become cooks or open their own restaurants, others have found employment as sommeliers, bartenders and even restaurant managers. Still more may use their culinary skills to create nutritional but delicious diets as a dietitian.
The following table provides salary data -- provided from the New York Department of Labor -- for some of the culinary professions in New York(labor.ny.gov/stats/lswage, 2012).
Aspiring culinary professionals will need to work hard to succeed in this competitive, highly demanding but often highly rewarding industry. World-class restaurants adorn cities throughout New York, and famous tourism destinations such as the Hamptons and Niagara Falls attract scores of fine-restaurant aficionados who expect not only the best but also the unique. You may end up following in the footsteps of some of the country's most well-known chefs while you perfect the skills needed to reinvent the New York steak.
RTS Resource, Latest Trends: "Future trends in food and drink 2013 and beyond," July 26, 2012,
National Restaurant Association, News & Research, "What's Hot in 2013," 2013,
Technomic, "Technomic's Take: What's Ahead in 2013?" November 19, 2012,
New York Department of Labor, Labor Statistics: Long-Term Occupational Employment Projections,
New York Department of Labor, Labor Statistics: Occupational Wages, 2012,
Bureau of Labor Statistics, U.S. Department of Labor, Occupational Outlook Handbook, 2012-13 Edition, Cooks, March 29, 2012.