Culinary Institute. Culinary Institute
The process of cooking is like a dance: it is a mix of passion, talent, hard work and skill. The latter sometimes has to learn.
Today, in every district of Moscow, you can find culinary schools that teach everyone how to properly handle a cast-iron pan, cook juicy steaks, and more.
KitchenMag shares a selection of the best culinary schools in Moscow, where you can "pump" your culinary skills and learn how to cook real gastronomic masterpieces.
Chefshows by Novikov
The culinary school Chefshows by Novikov, which was opened by the famous chef Arkady Novikov, offers several areas of study at once. The school will be able to improve the level of culinary skills as beginners and amateurs, as well as professionals. For lovers of cuisine in the restaurants of Arkady Novikov there is even a special course - "Hits of Novikov's restaurants".
On the basis of Chefshows by Novikov, master classes and educational restaurant meetings are regularly organized, in which everyone can take part.
Culinary Studio of Yulia Vysotskaya
The culinary studio of Yulia Vysotskaya is a place where like-minded people meet who are united by a passion for food and communication.
Amateur gourmets can find a course that best suits their interests. Most of the master classes are formed on a geographical basis: Spain, France, Vietnam, the Mediterranean. There are classes dedicated to the preparation of specific dishes: for example, khachapuri or borscht with donuts. The studio also conducts culinary master classes for children.
CulinaryOn Culinary Studio
CulinaryOn is the largest culinary school in Europe. It is located in the very center of the capital and offers its students a light and relaxed atmosphere in which gastronomic talents are easily revealed.
Master classes are devoted to cooking dishes of various national and regional cuisines: France, Piedmont, the Caucasus, Spain, Asia. There are also workshops focused on cooking for a special occasion, such as a romantic dinner or Saturday brunch.
Culinary Studio "Bread and Food"
Culinary Studio "Bread and Food" is a school for everyone. Its main mission is to eliminate the need for a personal chef and teach everyone how to prepare the most delicious and exquisite dishes on their own.
In the culinary studio, students will receive theoretical knowledge that they can immediately apply in practice. Professional chefs will tell and show you how to cook national dishes different countries, make confectionery masterpieces and bake fragrant bread.
There is no love more sincere than the love of food.
Bernard Show
Under the sanctions, the problem of import substitution, including food products, has become especially acute. The food industry in Russia as a whole is high level and continues to develop and reconstruct. But in the new conditions, more intensive implementation is needed. innovative technologies in the food industry in order to improve the quality of products and increase production volumes.
The problem of highly qualified personnel is solved by food universities in Russia, which are available in almost every region. Food institutes train specialists for the food and processing industries of the agro-industrial complex and the biotechnological industry. Students literally from the first year begin to master not only the most advanced production technologies, but also market mechanisms for developing the competitiveness of food products.
In food universities, training is carried out in the following areas:
- technology and production management;
- food biotechnology;
- food engineering;
- management, quality, safety and ecology of food enterprises;
- technology of production and organization of public catering;
- economics and entrepreneurship;
- informatics and management.
Students are widely involved in research work, participation in the "round tables" of the State Duma, along with teachers, graduate students and masters.
It is very valuable that representatives of food industries, research institutes, industrial enterprises, commercial structures take an active part in the educational process, who give lectures on special items, manage field trip, term papers and graduation projects. The integration of production with the educational process contributes to the training of specialists with deep knowledge in the chosen area of work and provides extensive employment opportunities.
Graduates of food universities are in demand at small and medium-sized businesses, specialized research institutes, industrial holdings, associations, agricultural holdings, etc.
In turn, the faculty of food universities is constantly expanding and creating new areas of training, improving learning programs, submits them for licensing.
DetailsBecoming a chef is the dream of most chefs. Where can you find the institutes of chefs in Moscow in order to surely get the main position in the kitchen? And are there any institutes for chefs in Moscow? And if not, how are they taught? Let's try to figure it out!
The chef is the pinnacle of a career. What chef doesn't dream of running a restaurant. How to achieve this? The first thing to do is to get the profession of a cook in a specialized secondary vocational school. It is easier for a certified chef to get a job, he is more likely to be hired in a good place and will be given a higher salary than a person without education. At the college, cooks receive basic training, learn how to work with different products, master preparatory operations - cutting meat, fish and poultry, learn how to cook first and second courses, semi-finished products, pastries, sweet dishes, confectionery, master accounting and reporting.
But to become a chef in the future, this is not enough. Everyone wants to grow and improve, but without constant learning, this is impossible. Realizing this, many are thinking about improving their skills, are puzzled by the search for an institute of cooks, in order to certainly get the most out of life.
Needless to say, there are many ways to learn. Now there are plenty of opportunities in Moscow to improve one's qualifications and skills in various courses, trainings and master classes. But not only refresher courses can help in career growth. University education for a cook is not necessary, but if available, it gives a non-illusory advantage. Not only will a candidate for the position of a chef with a university diploma be considered in the first place, but also when applying for a position as a chef, such an applicant will receive a quite tangible increase in salary. Therefore, if you want progress in your career, then you can think about entering a university. And there is more than one such institute of chefs in Moscow.
Institutes of Chefs in Moscow
Moscow University of Technology and Management is one of the most attractive institutions for Moscow chefs. The university has educational programs in the specialties "Technology of products and organization of public catering" with a profile specialization: "Technology and organization of centralized production of culinary products and confectionery", "Technology and organization of restaurant service". The university also has a good base, qualified teaching staff and high educational standards learning. This institute of cooks in Moscow trains specialists for food industry enterprises, processing industries, mass catering, fish and livestock farming. The Institute of Food Technology is part of the university.
No less good is the Institute of Chefs, or rather the University of MGUPP - the Moscow University of Food Production, which also has the necessary faculties for maximum development in the profession. For admission to this university, knowledge of mathematics, Russian language, chemistry is required. The university has received international awards and has patents for various inventions. Teachers and students lead scientific work and publish scientific works. The university also conducts international cooperation
One of the leading Moscow universities, which can be called the “Chef Institute” since many chefs graduated from it, is the Moscow state academy applied biotechnology. It is the largest scientific and Education Centre in the field of food production, technology of food products of various origins, biological safety, product merchandising, certification and standardization, healthy nutrition. It was founded in 1930. The teaching staff of the Academy has the highest qualifications, these are professors, academicians, doctors of sciences, corresponding members of the Russian Academy of Agricultural Sciences, laureates of various State Prizes. The technical training base is one of the best in Russia. The Academy also has a rich library scientific literature. MGUPB also conducts international work and participates in international projects.
Which institute should a chef choose?
The institute chef can choose from the above. Although this is not a mandatory condition, it brings the specialist closer to the desired position of the chef.
In general, we can say that for a cook higher education Not an end, but a means. This is a real opportunity not only to improve your skills, but also to achieve greater success in your work. When applying for a job in the best restaurants, the owners must take into account the presence of a university diploma and encourage it financially. But with a university diploma, a cook will be able to work not only in the catering system, but also in the production of food products, since the knowledge given at the university has a greater scope and does not consist in cooking dishes, but gives an idea of all the processes taking place in industries related to with food. As a rule, a university specialty is called a technologist, not a cook. Whether or not to spend time on higher education is a personal choice for everyone.
The chefs of the best restaurants in the world are almost as famous as rock stars. They build a menu and a team, the public comes to them, they get the respect of colleagues and good salaries. The blog figured out how to break into the world league from scratch.
In the West, such a person is called executive chef, head chef, or simply chef. The closest thing to this concept is our executive director, but in the restaurant business. He is responsible for all the work of the kitchen and the popularity of the institution as a whole. Not without reason eminent chefs are brought from abroad, and the public pours on them.
The position requires high-class cooking skills and professionalism in management and management. Let's figure out how a beginner in cooking can gain skills, connections and experience.
Budget start
If you seriously decide to become a chef, you should get a secondary education. Young people who enter after the ninth grade study for three years and during this time they receive a third, sometimes fourth, cook category. The highest rank is the fifth. First professional education in Russia and most countries of the post-Soviet space, you can still get it for free. In colleges and technical schools take to study up to 30 years.
With their crust, you can go to work in a restaurant as an apprentice and start with cleaning vegetables, preparing food and working in the back room.
Specialization
The fourth category and above is received only with work experience. The transition time from the third to the fourth usually depends on the decision of the authorities. When they trust to cook cold appetizers, then the category will be raised.
To climb the fifth step, you still need to learn. Or graduate from a technical school, or take refresher courses. The fifth category gives the right to work in a hot shop and look closely at new professional horizons.
The next step is to lead some of the directions of a large restaurant production or become an assistant to the chef. All these people are called beautiful French words. You can specialize in meat, a meat chef is called a rotisser. On fish (poissonnier), soups (potage), vegetables and side dishes (entremetier or legumier). You can become a gravy - the master of sauces in a restaurant kitchen. Or stay true to cold appetizers, but at a new level: come up with a menu, be responsible for quality and manage assistants. The salad special is called gardmanje. Baking and confectionery is usually the responsibility of people with a confectioner's crust.
Sous-chefs work under the supervision of the chef. This path is for those who are more interested in developing production management skills and leadership skills, rather than improving in cooking.
As in any profession, the number of specializations is impressive. To reach the level of a leading professional, you need the specialty of a chef-technologist and high-level practice. Preferably international.
Grill Chef or Griller: Prepares meals over an open fire
Where to study in Russia
There are culinary colleges and technical schools in all regions. Look for places where learning is built into practice. Right educational process for a cook, this is when from the second year of theory and practice in a real kitchen it becomes equal. Such educational institutions can be recognized by the high competition for admission.
For example, a good reputation among chefs educational institutions at metropolitan college employees of hotels and restaurants "Tsaritsyno". There is a competition of 3-4 people per place.
The next step in a traditional career is getting a college education. It is possible in absentia, in parallel with work. The Plekhanov Institute, the Commercial Academy in Moscow and universities in the regions will help to get the specialty "engineer-technologist". And then - development through culinary schools and internships with the best masters that you can get to.
A less traditional career model: no school at all. That's also possible. The first step is to get a restaurant apprenticeship with no credits or experience and go all the way up the rank ladder and choose your specialty.
This is an option for those who do not want to spend money and time studying. Many restaurateurs give preference not to professionals, but to housewives who cook deliciously, although they have not heard anything about the recipe book. Of course, it’s good for a career to constantly “cook” in the profession and earn certificates from courses, short-term schools and master classes.
In Paris, the culinary capital of the world, aspiring chefs are hired by prestigious restaurants and work there for free to learn. This practice is widespread all over the world and opens up wide career opportunities for everyone, including our graduate compatriots.
Entering the world stage
Having gone all the way to the level of a good specialist in the field, able to lead a small team, you can stop.
To get international experience and make a name for yourself in the restaurant business, you need to get into a team with the best in the business. If there are no connections and no opportunities to catch, culinary schools will help out. Students of the right schools get their chance: the best teachers and internships in the same status institutions and in the most famous teams.
In Russia and the CIS, this business is in its infancy. We have schools for professionals, but they do not provide an integrated approach to learning and are designed for short-term professional development. But what about management, leadership, personnel management?
International culinary schools
The classical culinary school is studied in Europe. These are France, Italy, Spain, there are schools with a good reputation in London. The cuisines of these countries are the base to which you can add the study of any cuisine in the world.
Important point: to study abroad you need to know at least English language. And even better - the language of the country of study. Therefore, you need to decide on the geography of your specialization in advance. To learn or pull up the language to a conversational level.
To figure out where to place your stops, consider:
- Which cuisine inspires you the most?
- What cities do you associate with great cuisine?
- Are you interested in achieving professionalism in a particular direction, for example, becoming a Vietnamese cuisine guru and learning Asian fusion?
Globalization is doing its job. Chefs from different cultures exchange experience, recipes and ideas. Your weight as a chef will grow if you understand several culinary traditions at once.
International culinary academies give more than a chef's diploma. They give access to regional cuisine, the best restaurants, working with celebrity chefs and practical knowledge of international culinary.
USA
Thus, American study programs develop a network of international partnerships and send their students to gain experience through work-study programs, where they combine work and study. They give their students the opportunity to travel and study cuisine in places around the world, and then also get a diploma of higher culinary education (Culinary Arts Degree). And this is the main advantage of studying in the States.
Among the higher culinary schools of the USA note: French Culinary Institute in New York and California Culinary Academy in San Francisco.
Europe
Thoughts about France, England and Italy are associated with a rich culinary heritage and noble traditions. European students learn to cook like they did three hundred years ago, they know the classic recipes of "haute cuisine", which are not easily affected. current trends and innovation.
The gold standard for chef training is the French culinary tradition. In Paris, it is supported by the most famous international blue ribbon culinary academy, Le Cordon Bleu.
blue ribbon
When we talk about European culinary traditions, first of all, we are talking about Le Cordon Bleu schools. This is one of the most important culinary schools in the world, originally from France. Here they teach and promote the principles of classical French cooking.
Today Le Cordon Bleu schools are open in 35 countries. 18 schools in the US, several in Asia, New Zealand and three in Europe. Together they produce 20 thousand people a year. Although not all students become professionals, some study simply to be able to cook great.
Important: branches in Paris, London and Ottawa are managed by the school itself. Establishments in other cities are open on a franchise basis, that is, they simply buy a brand and work on their own.
Types of culinary schools in Europe:
Schools of Commercial Hospitality and Restaurant Management
They prepare professionals with international diplomas and qualifications that will be appreciated in restaurants around the world. Training programs develop students' skills in cooking and presentation of food, introduce them to à la carte gastronomy, pastry business, and kitchen management. They study from one semester to two or three years, practice a lot, train with eminent chefs.
What is important for future chefs, in Europe a lot of attention is paid to the development of communication and management skills, leadership qualities, and the ability to work in a team. As part of the training, you can take a course in management and business management. This experience will lead to new career heights.
For example: School of Hospitality BHMS in Switzerland.
Commercial culinary arts schools that offer graduate degrees
They also give international diplomas as a cook, sous chef, confectioner, sommelier and open doors to popular restaurants in their countries. They teach international culinary standards and specialize in local cuisine. There are no programs for restaurant managers.
For example: Academy of Chefs in Terni, Italy; Swiss Institute culinary arts; Manchester City University.
Small private cooking schools
They accept amateurs who want to learn how to cook, and professional chefs. The popularity is based on learning the intricacies of local cooking. To become a master of Catalan cuisine, of course, you need to go to Barcelona. And in Bologna they teach the same Mediterranean classics, but in the Italian version. And so on.
Here are some examples of such schools: Cook and Taste in Barcelona, International Cooking School in Bologna, Cooking ala Turka in Istanbul.
Canada
Canadian metropolitan areas are multicultural by definition. The local cuisine is based on the traditions of the North Indians and a mixture of gastronomic habits of Canadians who arrived from all over the world. French fusion and the traditions of English gastronomy form the Canadian colonial heritage. For example, there is a lot of love for Yorkshire pudding and venison jerky according to ancient recipes from Indian tribes. The geography of the country with harsh climatic conditions has added wild poultry meat and a love of smoked meats to the diet of Canadians. Professionals of the Canadian culinary school know very well how to cook venison, fern or pucin - french fries with cheese slices and sauce.
, farmer). The latter also include culinary specialists. Especially for them, we have prepared a rating of food industry universities in Russia.
If you do not want to connect your life with cooking, but are interested in lists best universities in other popular specialties, subscribe to our telegram channel. His followers are always up to date latest news from the world of student life.
Food industry universities in Moscow
Moscow State University of Food Production
In culinary universities in Russia, you can learn to be a cook, food technologist, restaurateur, biotechnologistHigher culinary education in Russia: a list of universities
There are food universities not only in Moscow. We present a list of culinary universities in St. Petersburg and other regions of the Russian Federation.
St. Petersburg State University of Service and Economics
SPbGUSE - the leading culinary university in St. Petersburg, invites applicants to the following areas:
- Technology of production and organization of public catering.
- Technology and organization of special types of nutrition.
- Restaurant technology.
And for those who want to get culinary skills, but do not need a state diploma, the university has graduate School culinary skill. It has a lot practical exercises needed by the chef, and after its completion, students receive a special certificate.
Penza State Technical University
The university takes the issue of employment of graduates seriously: there is a special program "Excursion to the Employer", which helps students understand where they want to work after graduation.
Kemerovo State University
KSU, the leading university in the region, has Institute of Technology Food Industry. The university graduates food industry engineers and food production technologists in all the most popular areas.
The educational institution is distinguished by a wide choice of practice bases: the university has agreements with leading food industry enterprises and gastronomic companies. It also makes it easier for graduates to find further employment.
Far Eastern Federal University
FEFU is one of the few universities in the food industry that has a rare food biotechnology training program. Also presented here is the "technology of catering."
FEFU attracts applicants with double degree programs with US and Australian universities.
Ural State University of Economics
Despite the economic profile, USUE is also included in the ranking of universities in the food industry. The university has the same food and biotechnological areas as FEFU.
A feature of the university is special accelerated distance learning programs, which allows you to get a diploma faster than in other food universities in Russia.
Studying at food universities is often not easy: there are many disciplines in the programs related to chemistry and other complex sciences. Student service will help out. Its specialists are excellent at handling any academic work and you can always count on prompt and qualified assistance.