We admit we have seen books on almost every topic under the sun, and even books in the food category on a range of topics so broad it dwarfs our imagination, so it is with surprise that we admit we don’t recall seeing a single book on starting a cooking school.
The International Association of Culinary Professionals has a cooking school subcommittee, where you can certainly get inforamtion on starting a school of your own. The education department at various universities would probably be able to point you to information on starting schools. Private community education programs, such as the Boston Center for Adult Education might also be able to give you some good information, assuming you can get to a founder who will tell you what it was like starting out in the trenches. And as long as you don’t live in Kohler, Wisc. or Chicago, where she’s just opened a new school, we bet Jill Prescott or another entrepreneur/chef who runs a cooking school would also give you some basic information, although they tend to be very busy people.
Most people we know who teach classes regularly started out small — giving demonstrations and lessons at local cookware shops, in community education programs, and in their own kitchens. In fact, most of them still teach at home. But given the popularity of cooking classes at all levels these days, we imagine there’s still room for a few more teachers.