Chef jobs will never be the same after Ferran Adria

After 26 years of continually creating new ways to astound and delight those patrons lucky enough to get a seat at his restaurant, El Bulli, in Roses, Spain, Ferran Adria is ready to do something new. As if his hazelnut "caviar," artichoke flavored steamed rose petals, and hare liver-filled chocolate ravioli aren't cutting enough edges, Adria will stop serving his 30 or 40 course multicultural meals in July 2104 to open the El Bulli Foundation in the same location.

Culinary Arts

Famous for bringing molecular gastronomy to a whole new level, Adria didn't learn his radical techniques in a culinary degree program. Instead this Catalonian-born chef learned his trade through chef jobs in French kitchens and quickly worked his way to head chef (by age 24) and then eventual owner of El Bulli.

Not your usual culinary school

The mission behind the private and non-profit El Bulli Foundation is summed up by a quote from the foundation's press release as "constant evolution and permanent commitment to creativity … for all avant-garde gastronomy lovers." A think tank rather than a culinary school, the foundation plans to grant 20 to 25 year-long scholarships annually to chefs and front-of-the-house professionals who will work with the foundation's creative team.

The foundation plans to release the culinary teams' progress made each year through various forms of media as well as traditional and online culinary degree programs. Samples of the creations made by the culinary teams will be available for tasting but details of how this will occur have not yet been made available.

Learn molecular gastronomy at traditional and online culinary school

If the blend of cuisine, science and art known as molecular gastronomy inspires you, you can learn more through campus-based and online culinary classes and videos where chefs and culinary instructors work with shape, color and texture to re-invent familiar foods and flavors. Curriculum may also include sous-vide cooking, culinary thickeners, jelling agents and foams.

Experience all your potential as a chef by enrolling in a culinary degree program with molecular gastronomy courses.

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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
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            • Transferable Credits
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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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            • 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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            • Students get real-world experience through the required externship at the end of the program.
            • Curriculum includes laboratory sessions, academic preparation and hands-on experience.
            • Program objectives are to provide students with skills needed for cooking wholesome, attractive, food preparations and to assist graduates in obtaining positions in the food service industry.
            • Accredited by the American Culinary Federation (ACF).
            • Has campuses in Melbourne, Sarasota, and Tallahassee, Florida
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            • 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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            Lackawanna College is the premier, private, accredited two-year college serving the people of northeastern Pennsylvania. With a focus on keeping higher education affordable and accessible to our immediate community, Lackawanna draws 80 percent of its student population right from our own region.

            With a main campus situated in downtown Scranton, Lackawanna’s expanding footprint also includes satellite centers in Hawley, Hazleton, New Milford, and Towanda.

            3 Program(s) Found
            • Culinary Arts program includes the 3-week Farm To Table® Experience, where students gain a direct, in-depth look at where food comes from.
            • Numerous scholarship opportunities and financial aid are available to students who qualify.
            • Accreditation from the Accrediting Council for Continuing Education and Training (ACCET), and the Council on Occupational Education (COE).
            • 2 campuses located in Boulder, Colorado and Austin, Texas.
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            Good for Working Adults
            • Flexible Scheduling
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