French Cooking Schools

Written by Ingrid Chen
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The French style of cooking, obvious or not, is essential to cuisines the world over. In the 1800s, Paris was considered the world's foremost gathering for gastronomic curiosity, and even today dominates many of the world's top restaurants. The five highest-rated establishments reviewed by the eminent New York Times are all based on French cuisine.

It should come as no surprise that cooking schools have pushed and popularized the French method of preparation even for its most basic courses. Knife skills, sauce methods, and roasting techniques are all considered French-based, even though most of these skills can be found throughout other cuisines. The distinguished chef Georges Escoffier was a great-grandfather to much of modern cuisine, and Certified Master Chef testing is based almost entirely on his methods.

Beyond pure technique, French cooking involves the use of a variety of ingredients. France itself is a geographically diverse country, and the ingredients can vary from fruits and fresh vegetables to the more rustic flavors of mushrooms and foie gras. Many French restaurants insist on ingredients being the first priority, and it is not uncommon to find menu descriptions that detail the region and growers with pride.

The Benefits of Attending French Cooking Schools

Pursuing a career in the food industry usually requires a great depth of knowledge when it comes to French cuisine and techniques. Though much of this can be picked up through experience, a formal education at a French cooking school is key to learning many of these techniques in a short amount of time. Under the careful guidance of professionals, one can gain skills and apply them towards advancement in the kitchen.

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