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Train for the Top Culinary Trends for 2011 at Culinary Schools in America

In the Fire

Lettuce grown on rooftop gardens. Children's meals that include fresh, whole foods. Fish species whose harvest doesn't damage ocean ecosystems.

Culinary Arts

Each of these food items is more likely to appear on restaurant menus in 2011, according to the National Restaurant Association's "What's Hot in 2011" (www.restaurant.org, 2011). The Association's annual survey asked member chefs from the American Culinary Federation to rate a list of items as a "hot trend," "yesterday's news," or "perennial favorite."

Based on responses from 1,527 chefs, hot trends for 2011 include:

  • Locally-sourced foods. Look for meats, seafood, produce, and even wine and beer from local sources--including rooftop gardens and in-house butchering (no public participation required).
  • Nutritionally-balanced children's dishes. Children's nutrition will be top of mind in 2011, so restaurants may be more likely to 86 the French fries from the children's menu and replace them with sides of fruits and vegetables.
  • Gluten-free and food allergy-conscious options. Restaurant servers should be spared the trouble of reciting lists of ingredients to food-sensitive customers, as restaurants increasingly identify allergens--and their absence--on the menu.

Chefs were also asked to identify the top operational trends in the restaurant business. The front runners in 2011 include:

  • Mobile food trucks and pop-up restaurants
  • Restaurants with gardens
  • Social media-based marketing

As these trends reflect larger societal trends and the preferences of increasingly discriminating diners, chefs and restaurateurs may find it prudent to jump on the bandwagon, rather than find their menus becoming "yesterday's news."

Keeping Up with the Trends through Culinary Schools in America

But what, exactly, are children's nutritional needs? What is a viable business model for a pop-up restaurant? How can chefs work with vendors to procure local and sustainably harvested ingredients?

If you're asking any of these questions, then culinary schools in the USA may be able to help. The most dynamic culinary schools in America should offer curricula designed to provide you with a broad base of knowledge and get you up to speed on the trends.

Culinary schools in America can teach you restaurant management, and how to keep your business profitable--a skill you will need as you determine how to integrate a rooftop garden into your business plan. As more chefs make use of social media, you'll want to have a background in marketing to become savvy in promoting your business. And as nutrition becomes increasingly important to discerning customers, chefs need to know how to assess the nutritional value of the dishes they prepare--knowledge that can be learned through culinary school.

Culinary Education: Another Hot Trend

A 2010 article in the New York Post noted that culinary schools across the country are seeing a huge increase in applicants. More chefs and food workers are pursuing formal training programs in order to become more competitive for jobs, and learn the business skills that can enable them to succeed in the workforce.

Culinary education is, therefore, another hot trend--and probably one that is destined to become a "perennial favorite."

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            5 Program(s) Found
            • Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
            • Has a team of about 4,000 faculty members focused on helping students tap opportunities in a marketplace driven by ideas.
            • Offers programs in design, media arts, fashion, and culinary.
            • Provides program coordinators who work with students to ensure they have the learning materials, assignments, facilities, and faculty to get the most out of the program.
            • Over 50 campus locations nationwide.
            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits
            5 Program(s) Found
            • Hands-on culinary education with focused attention on each student
            • An ACCSC School of Excellence with multiple “Best Vocational Cooking School” awards*
            • 15,000 graduates, including celebrities like Bobby Flay, David Chang, and Christina Tosi*
            • Programs in Culinary Entrepreneurship, Professional Culinary Arts, Professional Pastry Arts, and much more
            • Campuses in New York and Silicon Valley with nearby housing available
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            4 Program(s) Found
            • Gives students the opportunity to earn their associate’s degree in the culinary arts field in less than 15 months or bachelor’s degree in the food service management field in 2.5 years through their year-round schedule.
            • Located in Norfolk and Newport News, Virginia.
            • Offers externship experiences to students for experience in the field.
            • Hosts regular career fairs for employer recruitment.
            • Has student housing available.
            • Accredited by the Commission on Colleges of the Southern Association of Colleges and Schools (SACSCOC).
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            • Received the 2015 and 2013 “Cooking School of the Year” Award of Excellence from the International Association of Culinary Professionals (IACP).
            • Accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC).
            • Externship opportunities are available at numerous famous New York City restaurants.
            • Campus is located near downtown Manhattan, within walking distance of many popular attractions such as the Radio City Music Hall.
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            Good for Working Adults
            • Flexible Scheduling
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            2 Program(s) Found
            • Ranked among the Best Colleges in the South in 2015 by U.S. News and World Report.
            • Ranked the 13th  Best College for Veterans in 2015 by U.S. News and World Report.
            • A private institution founded in 1977 with a current total undergraduate enrollment of over 15,00.
            • Its student-faculty ratio is 12:1, and 89.3% of classes have fewer than 20 students.
            • Has students attend one class at a time to ensure easy access to faculty and a more hands-on education.
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            • Has been training students in the culinary arts since 1946.
            • Teaches hands-on culinary training in French, Asian, Mediterranean, Latin and American cooking, along with professional baking and pastry techniques.
            • Helps students gain professional skills in culinary management.
            • Offers an Italian Culinary Arts program where students get to externship in Italy.
            • Its instructors are respected chefs who put their dedication and life experiences into their instruction.
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            • Accredited
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            Virginia College , Birmingham
            • Instructors are typically real-world professionals with many years of experience in their career fields.
            • Ranked #3 in Best for Vets: Career & Technical Colleges 2014 by Military Times.
            • Presents the full tuition cost up front. In most cases, even textbooks are included in the total price.
            • Provides career services associates to help students review their resume, provide career counseling, help with job searches, and more.
            • Has 27 campus locations across the southern United States, plus offers online degree programs.
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            Good for Working Adults
            • Flexible Scheduling
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