Culinary education in hospitality is not just about mastering techniques and ingredients. It is deeply rooted in history, a legacy passed down through generations.
Much more than a recipe
In France, the birthplace of gastronomy, training begins with studying fundamentals that have been refined over centuries. Hospitality students are introduced to the classics of bourgeois and haute cuisine, codified by iconic figures such as Antonin Carême and Auguste Escoffier.
Take, for example, the Tournedos Rossini. Students learn not only the preparation process but also the story behind its creation. By understanding this heritage, future chefs are able to reinterpret or reinvent dishes while staying true to their roots. After all, one cannot qualitatively reimagine a recipe without first knowing its history, its ingredients, their origins and mastering the classical version.
Terroir and culture
Culture, whether regional or national, shapes eating habits regardless of birthplace. Culinary education inevitably integrates local traditions, and this is true across the world. In Western France, for example, hospitality schools emphasize seafood and crêpes. In the Southwest, training highlights duck confit and foie gras, while in the Southeast, vegetables such as those in the Niçoise salad or petits farcis (stuffed vegetables) take center stage.
This cultural grounding goes beyond ingredients and dishes. It encompasses the French meal ritual, with its structured sequence of starter, main, cheese and dessert, as well as the role of wine and food pairings. Students are taught to tell a story through their menus – a narrative tied to a region and its identity. After all, isn’t a culinary experience first and foremost an invitation to discovery, rediscovery or a sensory journey?
Sociology of taste
Sociology has always shaped eating habits, but today its influence on culinary education is stronger than ever. Food has long varied across historical periods and social groups, serving as a powerful marker of identity. The symbolic meaning of food consumption cannot be ignored.
Modern chefs must understand evolving social expectations and be prepared to respond. Therefore, training addresses contemporary challenges: demand for local and sustainable products; growing interest in nutrition; food allergies; religious dietary laws; and specialized diets, such as gluten-free, vegetarian or vegan varieties. Increasingly, education incorporates the concept of wellness cuisine, healthy menus and the importance of ingredient provenance.
Consumer sociology also influences how food is presented and marketed. The rise of food art and the spectacle of cuisine on social media has led schools to integrate food photography and marketing into their curricula. Furthermore, taste today is not only about flavor. Instead, it appeals to all of the senses and is also a matter of vision and image.
Symbolism in food
Culinary education must also address a crucial yet often overlooked subject: the symbolism of food incorporation. Eating is never a purely physical act. It is charged with meaning, shaped by culture, religion and personal context, as the following examples show:
Sharing and community – sharing a meal is one of the most symbolic forms of incorporation. It creates social bonds and a sense of belonging. In Christianity, the Last Supper illustrates this, where bread and wine symbolize the body and blood of Christ, uniting believers in faith. Similarly, during Ramadan, the Iftar meal strengthens community ties after fasting.
Identity and tradition – additionally, food defines cultural identity. Eating traditional dishes is a way of internalizing heritage. Bread and wine in France, poutine in Quebec or sushi in Japan are all examples of how food reflects cultural and regional roots.
Strength and vitality – in many societies, foods are believed to transfer qualities to those who consume them. For the Aztecs, eating the heart of enemies symbolized absorbing courage. Red meat often signifies strength and vitality, while eggs symbolize life and fertility. In some traditions, eating organ meats represents acquiring the animal’s traits, such as bravery or speed.
Ceremonies and rituals – food incorporation is central to many life rituals. A wedding cake symbolizes family union, with the act of cutting and sharing marking the incorporation of a new alliance. Similarly, France’s Epiphany brioche or galette des rois – descended from Roman Saturnalia – symbolizes luck and prosperity for the year ahead.
These examples reveal food as a non-verbal language, rich in meaning. Each bite can tell a story, forge connections and express beliefs. It is therefore essential that students grasp this complexity if they are to fully understand and teach gastronomy.
A complete culinary education
Modern culinary education must adapt to the evolving role of food in society. Training cannot be limited to empirical techniques. Instead, it must produce professionals who understand that cooking is a social act, a dialog between history, culture and shifting societal expectations. This is the key to ensuring that French gastronomy, and global cuisines alike, continue to thrive.
Equally important is instilling moral values. These include animal welfare, respect for producers, colleagues and consumers, as well as broader human values. Only then can culinary education be both complete and ethical.
The earth has given us resources to cherish. Shouldn’t the mission of education be to prepare future generations to use them responsibly, sustainably and meaningfully? Perhaps this is the true secret to a culinary education that is ethical, committed and enduring.
Noelle Faure,
chef, food sociologist
co-creator
Un Couple en Cuisine
@noelle_faure
