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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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            • 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
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            Baker College is the largest independent college in Michigan with the most focused approach to education and training available. Our mission is to prepare you for meaningful employment.

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            • Ranked among the Best Online Bachelor’s Programs in 2015 by U.S. News and World Report.
            • Lets undergrad students try classes before paying any tuition.
            • Has an average class sizes of 18 for undergraduate and 13 for graduate-level courses.
            • Offers numerous scholarship opportunities that can help students save up to $750 per term on their tuition.
            • Tends to educate degree-seeking online and campus-based students who are adult learners with families and students who work while pursuing higher education.
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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).
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            • Campus is located near downtown Manhattan, within walking distance of many popular attractions such as the Radio City Music Hall.
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            Salter College , West Boylston
            • Offers training programs in preparation for professional careers in business, health care, and computers.
            • Provides associate and certificate programs in medical assisting, massage therapy, culinary arts, and more.
            • Places students in externships to gain real world experience before completing their respective program.
            • Accredited by the Accrediting Council for Independent Colleges and Schools (ACICS).
            • 2 campuses in Chicopee and West Boylston, Massachusetts.
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            • Hands-on culinary education with focused attention on each student
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            • 15,000 graduates, including celebrities like Bobby Flay, David Chang, and Christina Tosi*
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            Sullivan University is a private institution of higher learning dedicated to providing educational enrichment opportunities for the intellectual, social and professional development of its students. The institution offers career-focused curricula with increasing rigor from the certificate through diploma, associate, bachelor’s, master’s and doctoral degree levels. Throughout those curricula, the university seeks to promote the development of critical thinking, effective verbal and written communication, computer literacy, and teamwork as well as an appreciation for life-long learning, cultural diversity and the expression of professionalism in all activities. At the graduate level, the university also seeks to promote a culture of research.