Cooking school

There are many different types of cooking schools around the world, some devoted to training professional chefs, others aimed at amateur enthusiasts, with some being a mixture of the two.

Until this point, Ranhoffer had been looking to Europe to solve his staffing problems, however, it began to be too expensive and too much work.

In 1911, the United States promoted a system similar to the European one, in which apprentices would have to complete a 6,000-hour work commitment in order to become certified as a chef.

The Culinary Institute of America brought about a new way to better educate culinary professionals, by teaching students the theory behind their future work and also requiring them to complete an 18-week paid internship at an approved restaurant, requiring them to create at least 51 percent of their product from scratch.

[2] Some schools, such as Le Cordon Bleu,[3] offer programs through which a chef may demonstrate his or her knowledge and skills and be given certification.