Every day, millions of native New Yorkers and visitors alike bite into the Big Apple. The city is home to literally thousands of restaurants, ranging from classic mom-and-pop dinners to ethnic cuisines to gourmet fine dining. Local flavor comes from the city's long history as a cultural melting pot and it all adds up to one delicious place to live, work and learn - especially if you're interested in the culinary arts.
Culinary schools in New York serve as proving grounds for future chefs, restaurateurs and other culinary specialists. Graduates of the Culinary Institute of American in Hyde Park include former White House executive chef Walter Scheib, Chipotle restaurant founder Steve Ells, celebrity chef Anthony Bourdain, Food Network star Anne Burrell and a bevy of other big names (Newsday, 2012). Bobby Flay, an award-winning chef, restaurant owner, author and television personality is an alumnus of French Culinary Institute, according to his official online biography.
Additionally, many of America's favorite dishes were born or perfected in New York City: New York cheesecake, soft pretzels and hot dogs, Brooklyn-style pizza, knishes and bagels easily come to mind. Additionally, generations of immigrants and regional transplants have significantly influenced New York City's palate. Eager diners here can choose from ethnic cuisines imported from Brazil, Ethiopia, Spain, Russia, Peru and virtually any other locale found on a world map. Soul food favorites like chicken and waffles and collard greens from the Deep South can also be found in the Big Apple. Atlantic seafood fresh from the world-famous New Fulton Fish Market is also on many of the city's menus. Basically, if it comes on a plate, a chef in New York City likely has a recipe.
Not only are culinary schools in New York supported by the city's rich culture and foodie lore, but the restaurant, dining and hospitality industries also play a significant role in the local economy. Out of the 41,200 eating and drinking establishments in New York state (Restaurant.org, 2012), more than half (24,600) are located in New York City (NYPL). New York's healthy tourism industry also boasts opportunities for culinary arts grads. While the city is a top destination for travelers, Niagara Falls, the Adirondacks and the places in between also create opportunities for skilled culinary professionals.
Choosing to attend culinary arts school in New York gives students a chance to hone their skills related to all things food and food-related in one of the world's most diverse urban settings. New York City's delectable eating and drinking scene sets an appetizing background for a culinary arts education.
Sources and further reading:
Newsday, Notable alumni from the Culinary Institute of America http://newyork.newsday.com/entertainment/celebrities/notable-alumni-from-the-culinary-institute-of-america-1.3566637#1
Bobby Flay website http://bobbyflay.com/
New York State Restaurant Association, Tips for Opening & Running a Restaurant in New York City 2005 http://www.nypl.org/sites/default/files/Tips_for_Opening_and_Running_a_Restaurant_in_NYC.pdf