Cooking School in Hartford, Connecticut - Lincoln Culinary Institute
There are several very good culinary schools in Connecticut especial around the Hartford area but Lincoln Culinary Institute is considered one of the best.
What You Need to Know
Finding the right cooking school that meet your needs is the first step to an incredible new career in the field of Culinary Arts. Yes, a good culinary school is lot's of work and once you graduate the hard work continues. However, becoming a professional chef has its rewards too. Right now there is a huge demand for well trained cooks as America has a new found attraction to "celebrity" chefs.
Below is some basic information about the Lincoln Culinary Institute's (formally know as Connecticut Culinary Institute) programs. It should help you decide if this is a school to consider. If it does make your list of possible choices, I suggest you click on the "Request Free School Info" button, fill out the short questionnaire and a representative from the school will contact you to answer all your questions in detail, fill you in on costs and financial aid and explain the next steps to apply.
Lincoln Culinary Institute
(previously called
Connecticut Culinary Institute)
85 Sigourney St.
Hartford, CT 06105
About the School
The Lincoln Culinary Institute started in 1987 to teach students interested in pursuing a career in the food and cooking industry. They brought in top notch instructors who are dedicated to giving you the skills you will need to enter into the culinary world. The school is committed to make every student successful.
With small class size (no more than 15 students), knowledgeable instructors, a lot of personal attention, you will spend the vast majority of your time cooking. There is also an important paid externship to some of the best restaurants in the country.
Programs
The school currently offers two professional programs, the Advanced Culinary Arts Program and the Professional Pastry and Baking Program. Within these programs you will learn the fundamentals of both classical and contemporary cuisine. The school's goal is to make sure that when you graduate and enter into the sometimes difficult world of culinary arts, you will be ready.
You will learn all of the necessary competencies including the fine arts of sautéing, grilling, baking, pastries, garde manger, garnishing, menu planning, sanitation, business, safety, and kitchen etiquette.
As a graduate of CCI you have the opportunity and skills to find a job as a chef de partie, saucier, chef garde manger, poissonnier, assistant pastry chef, assistant meat cutter, line cook, or, in some cases, as sous-chef. With a CCI diploma in hand, and a little “seasoning” in the field, most graduates move up the ladder quickly after securing their initial position.
Evening Classes
If you are working full time during the day and would like to take classes in the evening, Connecticut Culinary Institute has three evenings a week programs or two evenings a week plus a Saturday class. This is a great option if you want to learn a new career while still working in another.
ACF Accreditation
The Lincoln Culinary Institute is accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC).
The American Culinary Federation Foundation Accrediting Commission (ACFF) accredits the Advanced Culinary Arts Program (ACAP).
The Lincoln Culinary Institute is approved by the Connecticut Commission of Higher Education.
The Lincoln Culinary Institute is approved by the Veterans Administration for the training of veterans.
Great Facilities
The original campus is in Hartford and was custom built 6,500 square foot facility. The school has four large modernized kitchen with all the latest equipment that you are likely to encounter when you are out on your own. In 2000, the school opened a branch campus in Suffield, CT right next to the Massachusetts state line. The Lincoln Culinary Institute Suffield campus is on a 56 acre property near the beautiful Connecticut river.
Externship Programs
As a student of CCI, you will be included in the paid externship program at numerous prestigious businesses. Some of the establishments include Chez Joseph,
Disney World,
Doral Golf Resort and Spa,
Emeril's,
Essex Yacht Club,
Fairmont New Orleans,
Hartford Country Club,
Fine Cooking Magazine,
Hyatt Key West and dozens more.
What Do You Need To Know to Get Into Culinary School?
As the Reluctant Gourmet, I have never been to cooking school, but I keep telling myself it's never too late. The best way for you to learn more about becoming a chef is to visit my new Culinary School Resource Center. Here you will find articles, books, school resources and many other useful resources.
Also, try reading as much as you can about going to cooking school and what it is like to be a professional chef. One book I highly recommend to anyone thinking about culinary school is, The Making of A Chef, by Michael Ruhlman. It will really help you understand what you may be getting yourself into. For a complete list of Books For Cooks.
