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Johnson & Wales University
Johnson & Wales University was founded in Providence, Rhode Island in 1914, originally as a business school before adding a culinary arts program in 1973 that eventually grew into one of the largest and most prominent culinary education programs in the United States. The university's College of Culinary Arts distinguished itself by combining culinary training with broader business and hospitality management education, reflecting founder recognition that professional success in food service often requires management and business skills alongside cooking technique. Johnson & Wales expanded its culinary programs to additional campuses beyond Providence, including locations in North Miami, Denver, and Charlotte, growing into one of the largest dedicated culinary and hospitality-focused universities in the country by total enrollment. Johnson & Wales University's combination of its integrated culinary-and-business education model and its growth into one of the largest hospitality-focused universities in the country has made it one of the most significant culinary schools in American higher education.
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Auguste Escoffier School of Culinary Arts
The Auguste Escoffier School of Culinary Arts was founded in 2007, named for the legendary French chef Auguste Escoffier, who modernized French haute cuisine and restaurant kitchen organization in the late 19th and early 20th centuries, and the school built its identity directly around his classical culinary philosophy and standards. The school became particularly known for pioneering a significant online culinary education component, offering culinary and pastry programs combining online coursework with hands-on practical training, an approach relatively unusual among culinary schools that traditionally required students to relocate for fully in-person instruction. Escoffier's model, letting students complete substantial coursework remotely before or alongside intensive hands-on training, reflected a broader effort to make culinary education more accessible to students who couldn't relocate to a major coastal city, expanding access beyond traditional culinary school geography. The Auguste Escoffier School's combination of its namesake connection to one of history's most influential chefs and its pioneering hybrid online-and-in-person culinary education model has made it one of the more accessible and innovative culinary schools in the country.
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