Culinary Schools

Read the final part of Andrew Friedman's exhaustive history of the CIA, bringing us right up to the present day.

Part six of Andrew Friedman's in-depth history of the CIA focuses on a decade in which the school became a global presence. Read it now.

In the fifth part of his deep dive into the history of the CIA, Andrew Friedman looks at the rise of food TV and the CIA's rapid development as the 20th century drew to a close.

In the fourth part of an in-depth series, Andrew Friedman looks at the rise of New American Cuisine and its intertwining with the CIA's development.

In the third part of his series looking at the history of the CIA, Andrew Friedman examines the rise of the celebrity chef and changing perceptions of the profession.

Andrew Friedman continues his deep dive into the CIA story, this time focusing on a period of prosperity for the American public that resulted in a new interest in food and cooking.

In a seven-part series, Andrew Friedman explores the birth and development of one of the world's most prestigious cooking schools – the CIA. Read part one now.

The three-Michelin-starred French chef and 'king of sauces' is to launch the first training course dedicated to the art of sauce at the Institut Paul Bocuse in France. Find out more.

More and more chefs are opening their own culinary training schools. The question is: why now? Tom Jenkins goes in search of answers.

Rouxbe raises the bar for online culinary training, with hundreds of hours of culinary courses designed by experienced chef educators and former culinary school executives. Find out more.