Maryland Cooking and Culinary Schools
Degree Programs: Culinary Management, Culinary Arts, Baking, Pastry, Restaurant Management, Catering Management, Food & Beverage Management...
Largest Cities: Aberdeen, Annapolis, Baltimore, Bowie, Cambridge, College Park, Columbia, Crisfield, Cumberland, Denton, Frederick, Gaithersburg, Hagerstown, Rockville, Salisbury...
Maryland is located on the Eastern seaboard, bordered by Pennsylvania, Virginia, Delaware, and Washington, D.C. It has the largest estuary in the world, the Chesapeake Bay. The Bay, ocean, and rivers and lakes provide a large variety of seafood and fish, but perhaps the most famous (and most tasty) is the Maryland Blue Crab. These crabs are traditionally boiled in a large, tightly closed stockpot and simply seasoned with Old Bay. Maryland has a diverse population, which leads to diverse tastes. Southern cooking can be found in abundance, especially in the west and towards Virginia. The cities serve ethnic fare along with typical American food. Festivals, fairs (especially in the rural counties), cook-offs, and culinary and wine tours also spice up the Maryland scene. Several schools offer culinary and tourism programs at different degree levels. Chefs and head cooks made an average of $17.76 in Maryland in 2004.
