The Culinary Education Center (CEC) is a culinary and hospitality training center dedicated to equipping individuals with the skills, certifications, and career pathways needed for long-term success in New York and New Jersey’s food service industry. Rooted in a commitment to education, workforce development, and community impact, the CEC serves as a bridge between industry, labor, and education, ensuring that graduates are job-ready and well-prepared for the dynamic world of culinary arts and hospitality. With curriculums designed in collaboration with industry partners, labor organizations, and employers, our programs provide hands-on training, technical expertise, and professional development tailored to the evolving needs of the hospitality sector. Whether through career advancement opportunities for union members, upskilling, or providing pathways to employment for aspiring professionals, the CEC fosters an inclusive and equitable learning environment. At the heart of our training philosophy is the preservation of culinary heritage—celebrating the rich, diverse food traditions that define New York and New Jersey’s hospitality landscape. Through experiential learning, mentorship, and industry-aligned training, we empower individuals to build sustainable careers while strengthening the broader food service ecosystem. From fine dining and institutional food service to corporate kitchens, the CEC is shaping the future of hospitality by investing in people, skills, and communities.
About Us
Our Mission
Perfect Cooking Classes for You
What Our Students Say
Testimonials
Our Values
Why Choose Us
Excellence in Training
We provide hands-on, industry-relevant culinary and hospitality education that meets the highest standards of quality and professionalism.
Workforce Development & Career Advancement
We create pathways to sustainable careers, fostering economic mobility and preparing graduates for long-term success in the hospitality industry.
Diversity & Inclusion
We believe in an equitable culinary industry, where individuals from all backgrounds have access to training and opportunities to thrive.
Industry Collaboration
We work closely with employers, unions, and industry leaders to ensure our training programs align with the needs of the modern hospitality sector.
Culinary Heritage & Community Impact
We celebrate and preserve the cultural traditions and diverse food histories that define our region’s culinary landscape.
Integrity & Accountability
We are committed to maintaining high ethical standards, transparency, and a strong sense of responsibility to our students, partners, and the communities we serve.
Contact Us:
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Visit Us: New York, United States, NY
275 7th Ave.,16th floor, New York, NY 10001
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You may call us everyday from 9 a.m. till 7 p.m
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Mail Us: [email protected]
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Professional Chefs
Our Team
Cooking is also often carried out outside of personal quarters, for example at restaurants, or schools. Bakeries were one of the earliest forms of cooking outside the home, and bakeries in the past often offer the cooking of food provided by their customers as an additional service. Now factory food preparation is common.
Cooking is also often carried out outside of personal quarters, for example at restaurants, or schools. Bakeries were one of the earliest forms of cooking outside the home, and bakeries in the past often offer the cooking of food provided by their customers as an additional service. Now factory food preparation is common.
Cooking is also often carried out outside of personal quarters, for example at restaurants, or schools. Bakeries were one of the earliest forms of cooking outside the home, and bakeries in the past often offer the cooking of food provided by their customers as an additional service. Now factory food preparation is common.