Technique, Theory, Attitude.

These are the three keys to success according to L'Academie de Cuisine, a "Top-10" Culinary School located within the Washington D.C. Metro region. L'Academie believes that a student must be well rounded in both the theory and techniques of cooking before applying individual interpretation to develop his or her own creative style. "Our students learn through close interaction with instructors as they prepare to enter a variety of culinary professions." L’Academie de Cuisine develops students with the ability to adapt to the changing culinary world in the 21st century. Not only do students receive hands-on, supervised training, they work independently to enhance their creativity and in groups to develop team-work concepts. The result is a graduate with a firm grasp of both basic and advanced culinary skills, theoretical knowledge, and technical and practical experience — all the tools necessary to join the ranks of great chefs!

The Culinary Arts Program at L'Academie de Cuisine is a dynamic one-year program that combines 3 phases of study: classroom study/kitchen basics; advanced kitchen training; and a paid externship at a fine-dining restaurant. L'Academie's small class sizes, consisting of just 24 students per semester, ensure that students will have intimate access to culinary professionals with first-hand knowledge of what it takes to succeed as a professional cook. After successfully completing the course, students are ready to take on the challenges of a culinary career.

The first phase (12 weeks) of L'Academie's culinary education provides students with the theoretical foundation and technical skills necessary to become a successful chef. Having mastered the basics of classic techniques, students begin the second phase (12 weeks) and continue to refine and advance their skills. The menu expands to include dishes from all over the world. Students compete in iron-chef style challenges, where they use their culinary creativity to develop special menus of their own creation from a market basket of ingredients. This period of competitive training enhances the students' overall understanding of the professional kitchen and encourages the development of a realistic attitude toward work in the culinary industry. Phase three begins the externship. Now the fun really begins. The externship is a chance for students to see what they are made of in a fast-paced professional kitchen. They work with professional chefs on the line of a fine-dining establishment. The chef advisors work closely with L’Academie and evaluate all aspects of the student’s performance to provide invaluable professional experience and guidance. While working a minimum of 33 hours a week, students continue their classroom studies for approximately six months, attending class one day a month. With the right combination of chemistry and hard work, many externships turn into full-time professional jobs. Graduates of L'Academie de Cuisine are prepared to enter any number of culinary related fields, including food research, writing, teaching, catering, or cooking at fine dining establishments.