Minnesota Culinary Schools

Written by Ingrid Chen
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Restaurants are a common part of our lives, with more and more people choosing the convenience and entertainment of dining out over cooking a meal themselves. The restaurant industry is a hugely demanding business world, and can be both challenging and rewarding. Because of the constant movement of the restaurant industry, jobs are consistently available in every occupation, from kitchen chef to front-of-house manager.

One might not think it, but Minnesota is a culinary haven. This part of the nation is home to a great movement in sustainable agriculture and organic farming. As a result, some incredibly fresh produce is grown in the area. Farmers, organic activists and restaurateurs alike have found in Minnesota a common place for culinary dialogue.

Minnesota is also home to several well-regarded culinary schools. For example, Brown College in the Minneapolis/St. Paul area is accredited by the esteemed Le Cordon Bleu. In fact, Brown College was the first culinary institute in the United States to partner with LCB. Universities and community colleges in the area offer culinary-related programs as well, from the basic culinary arts to hospitality management programs.

Attending Minnesota Culinary Schools

Some chefs may suggest jumping into the culinary world without the help of a degree. While this has been a successful route for some individuals, it is certainly a big advantage for career-seekers to have a degree in their field of choice, especially when starting later in life. Many culinary programs last anywhere between a few months to a couple of years, but all are designed to provide the greatest amount of knowledge in the most reasonable period of time. Take a look at culinary programs at various schools that interest you and contact the admissions representatives.


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