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Francois Dionot founded L’Academie de Cuisine in 1976. At the time, he was at
the apex of a career that had stretched from the prestigious Lausanne Hotel and
Culinary School in Switzerland to the rigorous kitchens of French chefs, to some
of the finest restaurants in the U.S. As a result of his culinary experience, he
became firmly convinced that simple technique and dedicated practice are the
true keys to the success of kitchen professionals. With this understanding, and
motivated by a passion to bring great food and superior cooking to American
kitchens, Francois created L’Academie de Cuisine.
Over the past 30 years, the ongoing success of L’Academie and its students has
continued to prove him correct. Today, many of the area’s most renowned chefs
owe their success to the culinary education they received here.
L’Academie’s chefs and instructors bring their enthusiasm for gastronomy to
recreational and professional students alike. It is the shared passion of
Francois and the L’Academie team that have made it the premier culinary
institute in the Washington, DC area and recognized as one of the finest
culinary schools in the United States.
In 1997, L’Academie de Cuisine was named Cooking School of the Year by the
International Association of Culinary Professionals. And in 2005, L’Academie was
named among the Top 10 Culinary Schools in North America by
CookingSchoolsCompared.com.
Our School
L’Academie is divided into two schools: one for students pursuing a professional
culinary or pastry arts career and one for recreational students who simply
enjoy cooking and want to improve their culinary skills.
The Pros
The professional school consists of two professional training programs: culinary
and pastry. Both the Culinary Arts Program and the Pastry Arts Program are one
year programs that provide students with a comprehensive educational background
in the theory, skills, and techniques of cooking. Intense, small-size classroom
training coupled with an invaluable externship experience at a fine-dining
restaurant allow our students to graduate with the knowledge and skills to
confidently enter the professional culinary field.
The experienced staff of L’Academie de Cuisine have all worked in the culinary
industry for many years and know what it takes to succeed. The lessons they’ve
learned in professional kitchens are an invaluable resource for our students and
ensure that they have both the skills and attitude to succeed. Some of the key
goals of our instructors are to:
• Instill an appreciation of the knowledge and skills required in the culinary
professions.
• Stress the highest professional standards.
• Provide the necessary knowledge and skills so that, with further experience
and discipline, graduates can advance in the professional ranks.
• Demonstrate and teach leadership and management competency.
• Focus on acquiring a sense of responsibility toward colleagues, community, and
nation.
• Demand adherence to the highest standards of sanitation, physical hygiene, and
safety.
• Encourage the development of a sense of dedication and sacrifice to advance
their profession.
The For-Funs (or non-professionals)
L’Academie’s recreational students come to our instructors to be a part of
entertaining classes where they learn new techniques to improve their cooking
skills, and widen their knowledge of fine cuisine and wines.
Our recreational instructors are also experienced pros. So, whether you need to
learn basic knife skills or advanced cooking techniques, you have the finest
teachers in the area helping you along.
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