Focus your culinary school studies on French cooking.
Distinctive Features of French Cooking
Known all over the world for its elegance, French cuisine and techniques are standard training topics in most culinary schools. However the high-end French cooking that influences all Western cooking is only one facet of traditional French cuisine.
Each region has its own signature dishes and ingredients. Yet in spite of the wide variety in French cuisine, the common denominator is the attention to detail required in preparation. The underlying philosophy of French cuisine seems to be that good food takes time, careful effort and the best ingredients.
Famous Chef: Alain Ducasse
With a record number of coveted Michelin stars to his name (having had, at one time, three-star restaurants in three countries) and a reputation for serving haute cuisine at his highly acclaimed restaurants, Alain Ducasse is an undisputed master of French cooking.
Proving that a chef with vision, talent for management and culinary genius doesn't need to be chained to a stove all day, Alain Ducasse has found success in many arenas. In addition to being an award-winning chef, Ducasse is also a successful hotel manager, author and collaborator on several cookbooks, and the founder of two cooking schools in Paris.
In addition to the variety of wines and cheeses that many people associate with French cuisine, locally grown fruits and vegetables such as potatoes, green beans, mushrooms, apples, strawberries and grapes, among others, play an important part in French cooking. A wide variety of meats and seafood are also common. French cooking utilizes many parts of the animal, such as kidneys, tripe and tongue.