France Culinary Schools

Food is truly one of the great passions of the French, so food is part and parcel of many French festivals and celebrations. The first Sunday of the new year is Epiphany and the French eat a special cake called a galette des rois (king cake) that contains a small plastic king. These cakes are only available in France in January. In February, many French celebrate Fete de Chandeleur by making and eating crepes--known to be one of the most famous dishes in France, if one of the most simple. In addition to national festivals, such as Mardi Gras, each region of France has its own customs and special celebrations.

France Culinary Schools Teach Traditional Techniques

If you truly want to learn to cook French cuisine, attending a culinary school in France can immerse you in French culture and customs that form the backbone of this country's culinary traditions. There is a good reason why France is the top culinary destination for aspiring chefs and foodies. Culinary degree programs in France focus on the art of the dish. French cuisine is not only about taste, but also about using fresh ingredients, classic methods of preparation, and gorgeous presentation. Breads, desserts, and pastries are well-known staples of French cuisine, which makes pastry chef programs in France a good choice. Culinary schools in France offer an education that emphasizes proper techniques and French cooking styles, such as classical French, cuisine novelle, cuisine du terroir, and haute cuisine.

Culinary arts are celebrated throughout the country, but people often think of Paris as the center of food culture. Paris is a major metropolitan area with about 2 million people, all coming from various ethnic backgrounds, so Paris restaurants feature everything from classic coq au vin to Moroccan specialities. But beyond Paris are the truffles and foie gras of Perigord, the mustards in the city of Dijon, the world-famous wines and many gourmet pleasures like eel fricassee and Caudernaise snails of "Gourmet Bordeaux." Culinary schools in France reflect the individual flavors of the region, which are largely influenced by the availability of fresh, local ingredients. For example. Normandy capitalizes on its local dairy products to produce cheeses such as Neufchatel, Pont-L'Eveque, and the Camembert of Marie Harel. The cheeses are not to be outdone by the Normandy's meats' excellent reputation.Whether it's learning to pair simple ingredients or creating an elaborate meal of a dozen courses and wines, learning to cook French cuisine is best done at French culinary schools where you can sample the flavor of each ingredient.