The Best Cooking Schools in North Carolina and Beyond

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The Best Cooking Schools in the world are the Le Cordon Bleu culinary academies. Le Cordon Bleu degrees are recognized and respected by top chefs from all over the world.

The Le Cordon Bleu school maintains 15 campuses across America. Although there are no Le Cordon Bleu locations in the state of North Carolina, there are a number of acclaimed culinary academies throughout the state.

The Best Cooking Schools in North Carolina

Here's a local list of The Best Cooking Schools. These are accredited colleges in North Carolina offering culinary arts degrees.

College of Albemarle

The Art Institute of Charlotte

Asheville-Buncomb Technical Community College

Caldwell Community College

Cape Fear Community College

Carteret Community College

Central Piedmont Community College

Fayetteville Technical Community College

Guilford Technical Community College

Lenoir Community College

Nash Community College

Robeson Community College

Sandhills Community College

Southwestern Community College in Silva

Alemance Community College

Vance Granville Community College

Wake Technical Community College

Wilkes Community College

Johnson & Wales University in Charlotte

The Art Institute of Raleigh/Durham

Culinary arts colleges teach aspiring chefs how to use locally sourced products on a menu.

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Lexington, North Carolina, is known as the Barbecue Capital of the World, and October was officially declared 'Barbecue Month' featuring a month long Annual Barbecue Festival.

Lexington barbecue is pork shoulder basted with 'dip,' a mixture of water, vinegar, salt, and pepper. It is cooked slowly over hickory wood until it is 'fall apart tender.' One pound of pork takes about an hour to cook.

Here's tangy BBQ sauce recipe from North Carolina.

EASTERN NORTH CAROLINA BBQ SAUCE

INGREDIENTS:

2 quarts cider vinegar

1/4 cup salt

2 tablespoons cayenne pepper

3 tablespoons red pepper flakes

1 cup light brown sugar

1 tablespoon hot pepper sauce

DIRECTIONS:

In a large bowl, mix together cider vinegar, salt, cayenne pepper, red pepper flakes, light brown sugar, and hot pepper sauce.

Stir until salt and brown sugar have dissolved. Cover, and let stand at least 3 hours before using as a basting sauce or serving on meat.