Years back, culinary schools were largely patronized by dutiful wives who wanted to serve their kids good food, surprise their hubby with the special occasion sumptuous dish, and impress dinner guests with an elegant and lavish spread.
The rest of the students were entrepreneurs who wanted to earn sizable profits from their home kitchens and yuppies moving out of their parents’ home who badly needed survival kitchen skills.
But with cooking increasingly becoming the chosen profession of the young, culinary schools have come of age. And whereas previously, aspiring chefs had to attend international culinary institutes abroad for their diploma, today, these students no longer need to go far. There are a number of professional culinary centers right in their home country.
In general, cooking schools conduct their sessions in two ways – demonstrations and hands-on. Demonstration classes tend to benefit the skilled cooks who are looking for new formulae and cooking techniques.
Hands-on classes, on the other hand, are conducted in the form of intensive workshops or boot camps for hopeful career professionals. Business, lifestyle or recreational cooking classes are more suitable for hobbyists and entrepreneurs.