The state of Florida is known around the world for its white sandy beaches, crystal blue waters, endless sunshine and is home to more attractions than anywhere else in the U.S. The Sunshine State is also known for its diversity of food; from the Cuban-influenced cuisines of Miami to the copious seafood that is readily available throughout the state, the culinary industry is growing in Florida and when you add in major attractions like Disney World and the Florida Keys, the state is a prime location for those interested in hospitality management.
This is a debugging block
Sure, Abe Lincoln grew up here and for the city’s 120,000 residents, it may seem like not much has changed, but in Springfield you will find over 200 restaurants. In fact, Springfield has the highest restaurant growth index in the state of Illinois, even above Chicago. It ranks number 15 in the nation, according to Nielsen. It also has the highest restaurant sales per capita, beating out even Chicago. Often referred to as the unofficial diner capital of Illinois, Springfield showcases some of the best comfort food in the state, including places that line historic Route 66.
Three million people call Chicago home and they are fiercely proud of their Forbes Four and Five star rated and Michelin starred restaurants. And the numbers don’t lie - $16 billion in restaurant sales, from over 21,000 restaurants, 24 of which have Michelin star ratings. You can’t discuss Chicago without mentioning Alinea - Executive Chef Grant Achatz’s restaurant that redefined the dining experience through an 18-22 course meal based on a seasonally driven menu.
Little waterfront Peoria, with just 120,000 souls, is not a typical foodie destination, but this timeless river city is teeming with a wide range of trendy restaurants, and a riverfront farmer’s market that features Illinois-grown foods only. Approximately three hours southwest of Chicago it is the oldest European settlement in the state. Today an emerging arts, entertainment and dining district lines Peoria’s waterfront along the Illinois River.
Restaurants, chefs, and restaurateurs across Illinois continue to garner acclaim from publications like Michelin Guide, Forbes, and Wine and Spectator. This state of more than 13 million people take their food seriously. Dominated by the Chicago metro region, Illinois' culinary arts industry is a $22.4 billion per year industry, according to the National Restaurant Association (NRA). This presents a huge opportunity for prospective students who are thinking about a culinary career.
It’s no secret that Flint has had its share of troubles. But with a culinary school in the town and an up and coming stretch of restaurants along Miler Road in Flint Township, as well as Saginaw Street in downtown, your choices are limited, but the upside is that there are more opportunities for growth. Typically Flint is a meat and potatoes town with a sprinkling of fast food joints. Culinary professionals in Flint earn a median salary of just over $23,000 per year.
Long before “farm to fork” became a national catchphrase, restaurants in Grand Rapids were sourcing fresh fruits, vegetables, meats and dairy products from area farmers, as they have been for decades. The ready availability of quality food is one reason there has always been a much larger community of locally owned restaurants in this region. Proximity to Lake Michigan provides ideal growing conditions for a wide variety of fruits and vegetables. With 200,000 inhabitants there is a current push towards education of the consumer with food, beer and spirits in the local establishments.
Veteran Detroiters always knew their city was a meat-and-potatoes town, but Detroit is in the midst of a culinary transformation. Inexpensive housing stock and an emerging generation of young restaurateurs and chefs eager to experiment have brought new restaurants, breweries, tasting rooms, cocktail bars, pop-up events and quirky lunch spots promising interesting food in neighborhoods where previously the only options had been fast food.
Michigan may be the birthplace of the auto industry, Motown and the home of the Detroit Lions, but Michigan also means interesting regional cuisine. Although the state doesn't have any Michelin-ranked restaurants, it is currently exploding with sophisticated and diverse restaurants and restaurateurs exploring both traditional and modern food trends.
Unlike other established foodie cities, Michigan is not dominated by iconic restaurants.
Savannah is at the intersection of traditional and refined Southern cuisine. Often referred to as Low Country cuisine, menus feature a mix of Southern favorites like fried chicken and barbecue, but also a healthy serving of locally-sourced oysters, shrimp and other seafood given it’s costal location. 350,000 people live and eat here and the champion of Savannah is chef, restaurateur, cookbook author and TV personality Paula Deen who has helped raise Savannah’s profile, and its culinary wages.