If the students make the school rather than the other way around, how did the alumni of culinary schools in New York fare in shaping their beloved alma mater? Needless to say, a look at the famed alumni of these schools will prove that the schools in the state are indeed the best in the country.
For instance, Anthony Bourdain, easily one of the most popular chefs in the world, is an alumnus of the Culinary Institute of America. Bourdain wrote about his experience as a student at the CIA during the late 1970s in his best-selling book, Kitchen Confidential: Adventure in the Culinary Underbelly. He is also a famed executive chef of many top restaurants in the world, as well as a host of his own show, Anthony Bourdain: No Reservations. Obviously, being a product of one of the best culinary schools in New York did him well.
A graduate of the French Culinary Institute, Dan Barber is the executive chef (as well as owner) of Blue Hill at Stone Barn in New York City, a critically acclaimed restaurant. He was even named as one of the 100 most influential people in the May 2009 issue of Time Magazine and was named by the James Beard Foundation as one of the top chefs in the country. Another top Culinary Institute of America alumnus, Rocco DiSpirito was awarded a James Beard Award his book and a “Most Exciting Young Chef” award by Gourmet.
The training they got from the top culinary schools in New York did wonders for their aspiring careers.