Culinary Academy of Long Island, Inc. is accredited by the Accrediting Commission of Career Schools/Colleges of Technology as a vocational school for training in the exciting Culinary Arts field.

The school prides itself on the warm, friendly relationship between the student body, the faculty and the administrative staff. The staff is available to all members of the student body for discussions about employment opportunities, continued education and help in meeting personal problems related to education. Our licensed teaching staff is comprised of professionals who relate program material to "how it is" in the real world of food service. Our performance-based training emphasizes the skills you will need in the real world of work. You learn from professionals with years of work experience. You train in facilities and with equipment similar to what you will find on the job. And you are graded according to how well you can actually do what you have learned.

Culinary Academy of New York has been successfully training students for over sixty years in the culinary and hospitality fields. During this time, the school has offered a range of vocational training programs within these broad fields. Today, the school's primary focus is offering programs which provide the industry with skilled commercial cooking and hotel and restaurant management employees.

Do you want to become a chef? Welcome to our school where we have been teaching cooking for over 29 years. In 1976 I opened L'Academie de Cuisine as a small, private school where students could learn classic French techniques and become skilled professionals in the culinary world. Since that time, L'Academie de Cuisine has grown to become the premier culinary school in the Washington, DC region and recognized among the finest schools in the United States. In 1997, we were very proud to receive the International Association of Culinary Professionals Award of Excellence in the Cooking School category. With two full-time professional training programs in both the culinary and pastry arts, we are still combining the modern French classic techniques with American sensibilities to provide a solid foundation for a culinary career

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