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Connecticut has one of the largest populations of chefs in the nation. This could be in part due to the number of jobs available in this area, but may also serve as a barrier to entry for aspiring chefs. If you are in search of a career for a chef in this state, it is a good idea to work under a well-known chef to help increase your chances for opportunities and growth.
The Lincoln Culinary Institute provides a well-known culinary program. The school focuses on teaching a broad range of cooking styles and management to help graduates run their own restaurant one day. The average salary of an executive chef in Connecticut is $52,000, which hovers right around the national average.
While there is not a specific state food, the typical cuisine found in Connecticut is similar to that in other New England states - seafood, dairy and Italian-style cooking. Some of the top-ranking chefs and their restaurants include Billy Grant, owner of multiple Bricco locations serving up high-end Italian food in Hartford, Sean Farrell of Firebox Restaurant, which specializes in dishes such as goat cheese ravioli, and Javier Feijoo of Costa del Sol, offering Spanish cuisine and seafood.
A career as a chef in Connecticut can be an exciting one because of the many opportunities to learn from well-respected chefs in the area. Now is the perfect time to get started with your culinary education and move toward a career in this food-friendly state.