Is A Career In Culinary Arts For You?
Cooking is your passion. With the multitude of dishes you conjure up every time you get the chance, whether for a party or an ordinary family dinner night, everyone is already telling you to seek a career related to it. And so you begin studying the option and thinking of choices on where you can get the best training there is in the country. After all, you would only want the best to feed your love for the craft, wouldn't you? It is never too early or too late to start contempleting such opportunities, particularly with the culinary field.
The Choices You Make
The most common careers you can enter into when you enter the culinary industry are pastry cook, chef, restaurant cook and caterer. There are hundreds out there, however, and you should not restrict yourself to merely choosing among these four.
You might be looking for something that would involve a supervisory role, like a catering director, an executive chef and food and beverage administrator in hot bar. Or you might want to delve into the research and development side of the industry and get invovled in sauce and dressing making. Or you could choose to teach budding culinary geniuses and entrepreneurs the ins and outs of the sector. You could also dabble in food writing and photography if that's where you heart brings you. Indeed, there are a multitude of choices, so you never can get stuck in just one field.
Why You Need the Backing of a Good Education
To make choosing easier for you, you might want to enrol in an accredited program that offers the broadest range of courses in the culinary world. While most of the greatest and most respected chefs of today probably have never heard of getting into a school and got to where they are due to sheer talent and hard work, it still pays to have a good background on the field. A certificate or some sort of training from a respected culinary school will help propel you to greater opportunities in the future, especially given the fast-changing times.
A career in the culinary industry is not a piece of cake, no pun intended. It involves hard work and determination. As with anything else in this world, you have to start somewhere -- and this somewhere almost always involves the bottom.
Most formal training courses ask that their students undergo apprenticeship or intership stints before they are given more complicated and challenging tasks. Thus, you should be prepared to begin washing dishes and arranging plates on the table before you get to gain control of the kitchen or even gain sole access to kitchen's pristine cutlery.
You might have to begin being a food preparation worker first and be faced with tasks like keeping work areas immaculate, prepare, cut and slice ingredients and monitor oventop and oven temperatures. Do not lose esteem when you start out this way because this is normal. In order for you to advance to a higher position, like a chef, you will have to learn the basics of kitchen operations first. After all, how can you expect to be an effective chef if you don't know how the more menial activities are done? The culinary world, in order for to survive, requires resilience on your part, a whole lot of humility and heart.
All the hard work will definitely pay off, though, because once you become a chef, you will be able to concoct your own recipes, take charge of the ingredients, man the floor, supervise everyone on the team (the word is 'supervise', not 'terrorize' okay?) and, basically, let all your creative juices flow. It surely goes with the saying, if you want to have butterflies, you have to be ready to take care of few caterpillars first.
Where to Place Yourself
In order to find out which culinary path is best for you, try figuring out your personality profile first. Do you need this particular job because it will help further your existing knowledge of the culinary world, or will simply derail you from your original goal and only make you move sideways? What makes you happy? What makes you get up early in the morning looking forward to a new day? There has to be a compelling reason why you're in this field otherwise you can't really expect to thrive for a long time.
As mentioned earlier, succeeding in the culinary world requires a lot of heart, so if you're not having fun in the first place, then maybe you should seek other alternatives. Or maybe that particular program you're in is simply not the path you should be taking. If your heart and passion is not in this industry, take a step back while it's still early.
If you're having trouble deciding what choices to make, you could seek the help of a career counsellor, who will most likely ask the right questions to help you decide more easily. This can come at a cost, but if you're really bent on finding out where you need to be headed, this might turn out to be a good investment. After all, you're eyeing for a long-term career; not just something to do to pass the time.
Staying for the Long Haul
You have to expect that the first few years of your culinary career will involve a lot of challenges. That's normal. This is because you're just starting to explore where your strengths are and the industry is also just beginning to study where it can work best with you. In effect, you get what you give. So don't throw tantrums about not being good enough at this point just yet. To be excellent in anything, training is key. Be patient, swallow your pride and plod on. Observers have shown that people in the culinary sector actually are some of the most patient and resilient people in the world. Try and try until you succeed.
About the Author
Freelance writer for over eleven years.
Chef Uniforms Restaurant Uniforms Dickies Medical Uniform Scrubs
Wednesday, October 17, 2007
Learn to Cook Like a Real Chef at a Culinary School by Andy West
No matter who you are, an education from a culinary school can improve your quality of life. Whether you go for your degree, or just take a few classes to improve your cooking skills. Whether you love to cook, or hate everything about it. Whether you were born with a natural talent for cooking, or simply aren't very good at it, your local culinary school is sure to be able to help you.
Granted, culinary school is generally geared toward students who intend to pursue a career in the field. However, most cooking schools have programs that can facilitate students' differing needs. The programs at a culinary school might range from the most advanced, such as a bachelor's or master's degree in culinary business management or the finest culinary arts, to the most basic, such as an associate's degree in the basics of the culinary arts. Most likely, your local culinary school also holds recreational classes for amateur chefs. Everyday people, just like you, who just want to learn how to cook better.
Whether you think you're pretty good at cooking already or believe you have no skill whatsoever, the recreational classes at a culinary school is sure to have something to suit your needs. Even a few cooking classes at your local culinary school should make enough of a difference in your meals to impress your family and friends. The school's recreational classes will usually cover all basic aspects of cooking, with special classes that focus on specific cuisines or techniques. Because good nutrition is such an important part of good overall health, your local culinary school should also offer classes on basic nutrition, which will help you put together healthy meals and snacks for you and your family.
Getting training from a culinary school has clear advantages for both you and your family. With the ability to create a stunning meal, you will be able to hold dinner parties and impress your friends with your newfound talent. You will also be able to save money that might otherwise be spent on getting the same quality food at restaurants. And, most importantly, with the knowledge and skills you gained in culinary school you will be able to serve your family food that will provide their bodies with the nutrients they need, while interesting even the pickiest of children.
Even if you dread to so much as step foot in the kitchen, cooking is, for most people, a necessity of life. Unless you are fortunate enough to have someone else around who can take over the cooking, or can afford to hire a cook, your meals will have to get on the table somehow. Eating out all the time is not an option for many people, whether due to money concerns or poor health. Ultimately, if you are going to have to cook your own meals, they might as well be enjoyable to make and eat.
About the Author
Andy West is a freelance writer for The Culinary Institute of Virginia College. Culinard offers two outstanding culinary school programs. For more information on one of the most prestigious culinary schools in the U.S., please visit http://www.culinard.com .
Granted, culinary school is generally geared toward students who intend to pursue a career in the field. However, most cooking schools have programs that can facilitate students' differing needs. The programs at a culinary school might range from the most advanced, such as a bachelor's or master's degree in culinary business management or the finest culinary arts, to the most basic, such as an associate's degree in the basics of the culinary arts. Most likely, your local culinary school also holds recreational classes for amateur chefs. Everyday people, just like you, who just want to learn how to cook better.
Whether you think you're pretty good at cooking already or believe you have no skill whatsoever, the recreational classes at a culinary school is sure to have something to suit your needs. Even a few cooking classes at your local culinary school should make enough of a difference in your meals to impress your family and friends. The school's recreational classes will usually cover all basic aspects of cooking, with special classes that focus on specific cuisines or techniques. Because good nutrition is such an important part of good overall health, your local culinary school should also offer classes on basic nutrition, which will help you put together healthy meals and snacks for you and your family.
Getting training from a culinary school has clear advantages for both you and your family. With the ability to create a stunning meal, you will be able to hold dinner parties and impress your friends with your newfound talent. You will also be able to save money that might otherwise be spent on getting the same quality food at restaurants. And, most importantly, with the knowledge and skills you gained in culinary school you will be able to serve your family food that will provide their bodies with the nutrients they need, while interesting even the pickiest of children.
Even if you dread to so much as step foot in the kitchen, cooking is, for most people, a necessity of life. Unless you are fortunate enough to have someone else around who can take over the cooking, or can afford to hire a cook, your meals will have to get on the table somehow. Eating out all the time is not an option for many people, whether due to money concerns or poor health. Ultimately, if you are going to have to cook your own meals, they might as well be enjoyable to make and eat.
About the Author
Andy West is a freelance writer for The Culinary Institute of Virginia College. Culinard offers two outstanding culinary school programs. For more information on one of the most prestigious culinary schools in the U.S., please visit http://www.culinard.com .
Celebrity Chefs Lead Stellar Culinary Careers by Joe E. Taylor Jr.
Charismatic and creative chefs have impacted culture since the 1880s, when France's Antoine Carême rose to stardom as chef for Napoleon and European royalty. Less than a century later, American Julia Child recreated the world's understanding of French Cuisine through her cookbooks and television appearances, paving the way for a slew of celebrity chefs in the 1990s and into the next century.
Celebrity chefs earned their fame by starting with culinary school degrees or cooking in their parents' kitchens. Some supplement culinary school or formal culinary education with natural talent and magnetic personalities to earn public success. Celebrity chefs and their cooking wisdom are available everywhere including a television network devoted entirely to culinary arts and shelves of cookbooks at the local bookstore.
Julia Child: American Chef Turns French
Julia Child, born in 1912 in Pasadena, California, got her start in cooking in the late 1940s after a career in advertising and public relations. Already a graduate of Smith College, she enrolled in Le Cordon Bleu culinary school when her husband was assigned a job in Paris. She later opened a cooking school, L'Ecole des Trois Gourmandes, and published the famous cookbook, Mastering the Art of French Cooking with two colleagues from Le Cordon Bleu. Child became one of American's first celebrity chefs and enjoyed a long career of television appearances, teaching, and writing.
Rocco DiSpirito: Reality Cooking
New York's Rocco DiSpirito is one of celebrity chefdom's best educated stars. He enrolled in the Culinary Institute of America at age 16, where he earned a culinary school degree with honors. He later studied at the Jardin de Cygne in Paris, and spent two years studying regional French food and wine. Rocco rounded out his culinary education with a business degree from Boston University. DiSpirito is known for his fusion of French and Asian styles, and he has opened several popular restaurants. His television credits include the reality show The Restaurant and selling Rocco Cookware on QVC.
Bobby Flay: Natural Culinary Talent
Bobby Flay began his culinary career at age 17, when he was hired at Joe Allen's restaurant in Manhattan. Allen was so impressed with Flay's cooking abilities that he paid for Flay's culinary education at the French Culinary Institute. After receiving his culinary school degree, Flay became famous for his unique blends of Spanish and American cuisines. Flay owns four restaurants, including Bolo in New York, and appears regularly on the Food Network and the Early Show on CBS.
Emeril Lagasse: Kickin' Cooking up a Notch
Known for popularizing Cajun and Creole cooking, Emeril Lagasse first learned about cooking from his mother as a young boy in Massachusetts. He received his culinary school degree from Johnson and Wales University, and worked as head chef at Commander's Palace in New Orleans before opening his own restaurants there and in other U.S. cities. He also is a famous TV personality, getting his start in 1993 on the Food Network. The word "bam" has become synonymous with his name.
Nigella Lawson: Writing Her Culinary Career
Unlike most celebrity chefs, Nigella Lawson began her culinary career as a food writer. She earned a language degree from Lady Margaret Hall in Oxford, England and got a job writing a restaurant column for Spectator. She now writes for several major culinary publications, including Gourmet and Bon Appetit, has published a number of bestselling cookbooks based on her motto, "To achieve maximum pleasure through minimum effort." Today, she hosts several successful TV cooking shows such as Nigella Bites.
Jamie Oliver: Life-Long (and Naked) Chef
Jamie Oliver began his culinary training at age eight in his parents' popular pub in England. He worked on his culinary education at Westminster Catering College through age sixteen, and he got his celebrity break when he appeared on a documentary about the British café in which he was working. Television producers called him in the next morning, and he began starring in the enormously successful Naked Chef. He has since written several Naked Chef books, taken his live cooking show on the road, and opened a popular not-for-profit restaurant. Jamie's dedication to public service and to making culinary education accessible has won him many fans.
Wolfgang Puck: Charismatic Culinary Talent
Originally from Austria, Wolfgang Puck was one of the first super chefs to establish a cooking empire. His interest in cooking was first sparked by his mother, a hotel chef. Puck received his culinary education as an apprentice in the master kitchens of top French restaurants in Europe. His charismatic personality and cooking talent led to television appearances, popular cookbooks, and wildly successful business ventures. Spago, his famous Los Angeles-based restaurant, revolutionized California pizza with its menu of gourmet toppings.
Gordon Ramsay: Villain Chef or Hero Helper?
England's Gordon Ramsay has become one of the most notorious villains of celebrity chefdom, known for both his outstanding cooking skills and abrasive personality. His soccer career was cut short with an injury at age fifteen. He began cooking four years later, working with top chefs in London and Paris before becoming head chef at Aubergine in 1993. Ramsay's infamy has spread to the U.S. in his reality television show Hell's Kitchen. His culinary career continues to flourish with new restaurants and another television series where he provides on-the-spot culinary education to struggling restaurant owners.
Rachael Ray: Much More Than 30 Minutes of Fame
Culinary entrepreneur Rachel Ray began cooking at her mother's side as a toddler. Her family owned and worked in restaurants in the northeastern United States. Ray learned about gourmet foods working at the candy counter and the fresh food department at Macy's. She opened a prestigious gourmet food market in New York but left to pursue a culinary career in the Adirondacks. She managed restaurants and taught her "30-Minute Meals" cooking classes, which catapulted her to fame when she was featured on the local news. Ray now is the author of New York Times bestselling cookbooks, publishes her own magazine, and appears regularly on television.
Sources:
"Rocco DiSpirito," About.com BobbyFlay.com "Julia Child," Chef2Chef "Emeril Lagasse," Emerils.com Every Day with Rachel Ray "Jamie Oliver," Food Network "Rachel Ray," Food Network "Rocco DiSpirito," Food Network Jamie's Kitchen "Jeff Smith," Seattle Times "Bobby Flay," Star Chefs "Julia Child," Star Chefs "Nigella Lawson," Style Network "Celebrity Chefs," Travel-Quest "Celebrity Chefs," USA Today "Celebrity Chefs," Wikipedia "Bobby Flay," Wikipedia "Emeril Lagasse," Wikipedia "Gordon Ramsay," Wikipedia "Nigella Lawson," Wikipedia "Wolfgang Puck," Wikipedia WolfgangPuck.com
About the Author
Joe Taylor Jr. is a columnist for www.CulinaryEd.com. Joe also coaches musicians, entrepreneurs, and other adults who want to shift their careers. He holds a Bachelor of Science in Communications from Ithaca College.
Celebrity chefs earned their fame by starting with culinary school degrees or cooking in their parents' kitchens. Some supplement culinary school or formal culinary education with natural talent and magnetic personalities to earn public success. Celebrity chefs and their cooking wisdom are available everywhere including a television network devoted entirely to culinary arts and shelves of cookbooks at the local bookstore.
Julia Child: American Chef Turns French
Julia Child, born in 1912 in Pasadena, California, got her start in cooking in the late 1940s after a career in advertising and public relations. Already a graduate of Smith College, she enrolled in Le Cordon Bleu culinary school when her husband was assigned a job in Paris. She later opened a cooking school, L'Ecole des Trois Gourmandes, and published the famous cookbook, Mastering the Art of French Cooking with two colleagues from Le Cordon Bleu. Child became one of American's first celebrity chefs and enjoyed a long career of television appearances, teaching, and writing.
Rocco DiSpirito: Reality Cooking
New York's Rocco DiSpirito is one of celebrity chefdom's best educated stars. He enrolled in the Culinary Institute of America at age 16, where he earned a culinary school degree with honors. He later studied at the Jardin de Cygne in Paris, and spent two years studying regional French food and wine. Rocco rounded out his culinary education with a business degree from Boston University. DiSpirito is known for his fusion of French and Asian styles, and he has opened several popular restaurants. His television credits include the reality show The Restaurant and selling Rocco Cookware on QVC.
Bobby Flay: Natural Culinary Talent
Bobby Flay began his culinary career at age 17, when he was hired at Joe Allen's restaurant in Manhattan. Allen was so impressed with Flay's cooking abilities that he paid for Flay's culinary education at the French Culinary Institute. After receiving his culinary school degree, Flay became famous for his unique blends of Spanish and American cuisines. Flay owns four restaurants, including Bolo in New York, and appears regularly on the Food Network and the Early Show on CBS.
Emeril Lagasse: Kickin' Cooking up a Notch
Known for popularizing Cajun and Creole cooking, Emeril Lagasse first learned about cooking from his mother as a young boy in Massachusetts. He received his culinary school degree from Johnson and Wales University, and worked as head chef at Commander's Palace in New Orleans before opening his own restaurants there and in other U.S. cities. He also is a famous TV personality, getting his start in 1993 on the Food Network. The word "bam" has become synonymous with his name.
Nigella Lawson: Writing Her Culinary Career
Unlike most celebrity chefs, Nigella Lawson began her culinary career as a food writer. She earned a language degree from Lady Margaret Hall in Oxford, England and got a job writing a restaurant column for Spectator. She now writes for several major culinary publications, including Gourmet and Bon Appetit, has published a number of bestselling cookbooks based on her motto, "To achieve maximum pleasure through minimum effort." Today, she hosts several successful TV cooking shows such as Nigella Bites.
Jamie Oliver: Life-Long (and Naked) Chef
Jamie Oliver began his culinary training at age eight in his parents' popular pub in England. He worked on his culinary education at Westminster Catering College through age sixteen, and he got his celebrity break when he appeared on a documentary about the British café in which he was working. Television producers called him in the next morning, and he began starring in the enormously successful Naked Chef. He has since written several Naked Chef books, taken his live cooking show on the road, and opened a popular not-for-profit restaurant. Jamie's dedication to public service and to making culinary education accessible has won him many fans.
Wolfgang Puck: Charismatic Culinary Talent
Originally from Austria, Wolfgang Puck was one of the first super chefs to establish a cooking empire. His interest in cooking was first sparked by his mother, a hotel chef. Puck received his culinary education as an apprentice in the master kitchens of top French restaurants in Europe. His charismatic personality and cooking talent led to television appearances, popular cookbooks, and wildly successful business ventures. Spago, his famous Los Angeles-based restaurant, revolutionized California pizza with its menu of gourmet toppings.
Gordon Ramsay: Villain Chef or Hero Helper?
England's Gordon Ramsay has become one of the most notorious villains of celebrity chefdom, known for both his outstanding cooking skills and abrasive personality. His soccer career was cut short with an injury at age fifteen. He began cooking four years later, working with top chefs in London and Paris before becoming head chef at Aubergine in 1993. Ramsay's infamy has spread to the U.S. in his reality television show Hell's Kitchen. His culinary career continues to flourish with new restaurants and another television series where he provides on-the-spot culinary education to struggling restaurant owners.
Rachael Ray: Much More Than 30 Minutes of Fame
Culinary entrepreneur Rachel Ray began cooking at her mother's side as a toddler. Her family owned and worked in restaurants in the northeastern United States. Ray learned about gourmet foods working at the candy counter and the fresh food department at Macy's. She opened a prestigious gourmet food market in New York but left to pursue a culinary career in the Adirondacks. She managed restaurants and taught her "30-Minute Meals" cooking classes, which catapulted her to fame when she was featured on the local news. Ray now is the author of New York Times bestselling cookbooks, publishes her own magazine, and appears regularly on television.
Sources:
"Rocco DiSpirito," About.com BobbyFlay.com "Julia Child," Chef2Chef "Emeril Lagasse," Emerils.com Every Day with Rachel Ray "Jamie Oliver," Food Network "Rachel Ray," Food Network "Rocco DiSpirito," Food Network Jamie's Kitchen "Jeff Smith," Seattle Times "Bobby Flay," Star Chefs "Julia Child," Star Chefs "Nigella Lawson," Style Network "Celebrity Chefs," Travel-Quest "Celebrity Chefs," USA Today "Celebrity Chefs," Wikipedia "Bobby Flay," Wikipedia "Emeril Lagasse," Wikipedia "Gordon Ramsay," Wikipedia "Nigella Lawson," Wikipedia "Wolfgang Puck," Wikipedia WolfgangPuck.com
About the Author
Joe Taylor Jr. is a columnist for www.CulinaryEd.com. Joe also coaches musicians, entrepreneurs, and other adults who want to shift their careers. He holds a Bachelor of Science in Communications from Ithaca College.
Cooking Schools Offer an End to Boring Jobs by Andy West
Working at a job you dislike, day after day, can be tiring. Most people don't think they have a choice. Nothing could be farther from the truth! A variety of creative, interesting jobs are available in today's job market for those individuals willing to seek them out. A perfect example: there are many culinary jobs available that would make use of your natural enjoyment of cooking. Even if you don't have any culinary work experience, there are many cooking schools with associate and bachelor's degree programs that will help you get the culinary job of your dreams.
Cooking schools plan their degree programs to cover all aspects of culinary jobs, so that students will be fully prepared as they enter their new career. Cooking schools usually have associate's degree programs for students who would like to pursue basic careers in the culinary arts, with bachelor's degree programs for more ambitious students. Some cooking schools may even hold recreational classes for students who simply love to cook. There are culinary schools offering associate degrees in the culinary arts and the confectionary arts, a bachelor's degree in culinary arts management, and a variety of evening and weekend recreational classes.
There are a variety of skills and information that cooking schools will teach in their courses. Anyone who works with food should be familiar with topics such as food sanitation, food storage, and basic food production skills, making these important parts of most cooking schools' programs. Most cooking schools also offer courses on basic nutrition, menu planning, and various cultural and international cuisine, preparing students for a variety of cooking jobs. Some programs may include more specific courses, such as classes that teach special cooking skills, such as baking. More advanced programs, such as a culinary arts management program, may include classes on business management or hospitality law.
An education at one of the cooking schools in your area can prepare you for a number of jobs in the field. There are a number of cooking jobs, everything from food preparation positions, in which the cook mainly assembles the ingredients for complex dishes, to positions that involve more responsibility and decision-making skills, such as the head cook or a cook employed in a private home. Even culinary workers such as some service workers and fast-food or short-order cooks need to have a solid understanding of food sanitation, food storage, and other skills that cooking schools teach.
Even if you don't know much about cooking, you probably know whether or not you enjoy cooking. If you find that you look forward to making dinner throughout the day, or that you delight in finding, or even making up new recipes, you might enjoy pursuing a career in the culinary arts. An education from one of the cooking schools in your area will help you in finding the culinary job of your dreams.
About the Author
Andy West is a freelance writer for The Culinary Institute of Virginia College. Culinard offers two outstanding culinary programs. For information on one of the most prestigious cooking schools in the U.S., please visit http://www.culinard.com .
Cooking schools plan their degree programs to cover all aspects of culinary jobs, so that students will be fully prepared as they enter their new career. Cooking schools usually have associate's degree programs for students who would like to pursue basic careers in the culinary arts, with bachelor's degree programs for more ambitious students. Some cooking schools may even hold recreational classes for students who simply love to cook. There are culinary schools offering associate degrees in the culinary arts and the confectionary arts, a bachelor's degree in culinary arts management, and a variety of evening and weekend recreational classes.
There are a variety of skills and information that cooking schools will teach in their courses. Anyone who works with food should be familiar with topics such as food sanitation, food storage, and basic food production skills, making these important parts of most cooking schools' programs. Most cooking schools also offer courses on basic nutrition, menu planning, and various cultural and international cuisine, preparing students for a variety of cooking jobs. Some programs may include more specific courses, such as classes that teach special cooking skills, such as baking. More advanced programs, such as a culinary arts management program, may include classes on business management or hospitality law.
An education at one of the cooking schools in your area can prepare you for a number of jobs in the field. There are a number of cooking jobs, everything from food preparation positions, in which the cook mainly assembles the ingredients for complex dishes, to positions that involve more responsibility and decision-making skills, such as the head cook or a cook employed in a private home. Even culinary workers such as some service workers and fast-food or short-order cooks need to have a solid understanding of food sanitation, food storage, and other skills that cooking schools teach.
Even if you don't know much about cooking, you probably know whether or not you enjoy cooking. If you find that you look forward to making dinner throughout the day, or that you delight in finding, or even making up new recipes, you might enjoy pursuing a career in the culinary arts. An education from one of the cooking schools in your area will help you in finding the culinary job of your dreams.
About the Author
Andy West is a freelance writer for The Culinary Institute of Virginia College. Culinard offers two outstanding culinary programs. For information on one of the most prestigious cooking schools in the U.S., please visit http://www.culinard.com .
Jobs Available in the Culinary Arts by Andy West
If you love food, but don't necessarily want to slave away in a hot kitchen day in and day out don't worry, you don't have to. These days there are many other ways for food lovers to make their living in the culinary arts without getting their hands greasy.
One way to exercise your taste buds without wearing out your hands is to become a food writer. Whether you write restaurant reviews, recipes, or reports on current trends, you are sure to be well fed! Although an education in the culinary arts is not necessary in order to be a food writer, a degree from a cooking school will command a lot of extra respect and verify that you really do know what you're talking, or writing about. Regardless, as a food writer you will be expected to know about the culinary arts: styles of food preparation, terms, techniques, and tastes. Only with a solid understanding of the subject will you be able to write about food accurately and eloquently.
Careers in food planning, such as gourmet retail buyers and menu planners, also require individuals who are well versed in the culinary arts. Planning a menu requires an understanding of the current techniques and trends, as well as what tastes complement each other best. A gourmet retail buyer must also be familiar with the culinary arts, in order to determine which products to carry in the store, and where to acquire them. Individuals in this position may also be required to keep tabs on what products are most popular, in order to keep abreast of the trends even as they change.
Putting food planning into action also requires a host of specialty personnel. Test kitchen chefs have the creative job of experimenting with foods and developing new recipes, while food tasters get paid to taste and evaluate new foods. Both positions require a solid understanding of the culinary arts, in order to ensure maximum customer satisfaction. The marketing side of the culinary arts requires yet another person, known as a food stylist, to prepare meals and deserts for each photo shoot, whether for menu illustrations, print advertisements, or television commercials.
Some jobs in the culinary arts require the individual to do a little bit of everything. A food consultant is one of those: he or she may be hired to develop recipes, test existing recipes, rate the nutritional value of an existing menu and make suggestions, or plan entire menus for specific age groups or dietary needs. Food consultants may even be responsible for educating others in the culinary arts: those cooking shows you watch on television are most likely written by a food consultant.
Of course, there are also plenty of the kinds of jobs that you'd normally expect in the culinary arts: there is no end to the demand for kitchen staff, head chefs, confectionary specialists, and countless other jobs that deal directly with the food and the customers. Someone who likes getting their hands greasy but doesn't want to deal with the mess and madness of a commercial kitchen might become a chef in a private household or start their own catering business.
Perhaps the biggest fear that prevents people from pursuing careers in the culinary arts is the concern that they'll end up stuck in the kitchen in a fast food restaurant. Just because you are interested in cooking does not mean that you are limited to a few different kinds of jobs; an education in the culinary arts can be put to good use in any number of creative careers. Wherever your interests lie, rest assured that there is a job for you in the culinary arts.
About the Author
Andy West is a freelance writer for The Culinary Institute of Virginia College. Culinard offers two outstanding culinary arts programs. For more information please visit http://www.culinard.com .
One way to exercise your taste buds without wearing out your hands is to become a food writer. Whether you write restaurant reviews, recipes, or reports on current trends, you are sure to be well fed! Although an education in the culinary arts is not necessary in order to be a food writer, a degree from a cooking school will command a lot of extra respect and verify that you really do know what you're talking, or writing about. Regardless, as a food writer you will be expected to know about the culinary arts: styles of food preparation, terms, techniques, and tastes. Only with a solid understanding of the subject will you be able to write about food accurately and eloquently.
Careers in food planning, such as gourmet retail buyers and menu planners, also require individuals who are well versed in the culinary arts. Planning a menu requires an understanding of the current techniques and trends, as well as what tastes complement each other best. A gourmet retail buyer must also be familiar with the culinary arts, in order to determine which products to carry in the store, and where to acquire them. Individuals in this position may also be required to keep tabs on what products are most popular, in order to keep abreast of the trends even as they change.
Putting food planning into action also requires a host of specialty personnel. Test kitchen chefs have the creative job of experimenting with foods and developing new recipes, while food tasters get paid to taste and evaluate new foods. Both positions require a solid understanding of the culinary arts, in order to ensure maximum customer satisfaction. The marketing side of the culinary arts requires yet another person, known as a food stylist, to prepare meals and deserts for each photo shoot, whether for menu illustrations, print advertisements, or television commercials.
Some jobs in the culinary arts require the individual to do a little bit of everything. A food consultant is one of those: he or she may be hired to develop recipes, test existing recipes, rate the nutritional value of an existing menu and make suggestions, or plan entire menus for specific age groups or dietary needs. Food consultants may even be responsible for educating others in the culinary arts: those cooking shows you watch on television are most likely written by a food consultant.
Of course, there are also plenty of the kinds of jobs that you'd normally expect in the culinary arts: there is no end to the demand for kitchen staff, head chefs, confectionary specialists, and countless other jobs that deal directly with the food and the customers. Someone who likes getting their hands greasy but doesn't want to deal with the mess and madness of a commercial kitchen might become a chef in a private household or start their own catering business.
Perhaps the biggest fear that prevents people from pursuing careers in the culinary arts is the concern that they'll end up stuck in the kitchen in a fast food restaurant. Just because you are interested in cooking does not mean that you are limited to a few different kinds of jobs; an education in the culinary arts can be put to good use in any number of creative careers. Wherever your interests lie, rest assured that there is a job for you in the culinary arts.
About the Author
Andy West is a freelance writer for The Culinary Institute of Virginia College. Culinard offers two outstanding culinary arts programs. For more information please visit http://www.culinard.com .
A Plethora Of Cake Decorating Ideas To Create The Perfect Cake by Brooke Hayles
Cake decorating is an art form all to itself. There are many different styles and patterns to choose from. Cake decorators attend special culinary arts schools to perfect the art that they have chosen. For those who are just starting out with cake decorating, you probably do not realize that it is not as easy as it looks. It takes long tedious, painstaking hours to create a masterpiece that you can be proud of.
While there are several different styles of cake decorating, the two most popular cake decorating techniques are American and European.
The American form of cake decorating is the standard form of decorating. It is what you see in bakeries and grocery stores. Where there is no dispute that these cakes are incredible. The European form of cake decorating takes years and years of training to master. The legendary le cordon bleu academy in France teaches the intricate art of cake decorating in three different courses.
The first course is an introduction, the second course is intermediate or a full course of cake decorating and the third course is an expert or superior course. These courses are not easy; there are a lot of practice sessions and long hours in study kitchens. It is not like other schools, you progress through the courses according to your skills. Making figurines out of pulled sugar and making wedding cakes are a few of the skills that you will master.
The most difficult but satisfying cake to make today is the wedding cake. The attention to detail that is required is astounding. A wedding cake can be made of anything from plain vanilla to fruit filled. Most often the cake is decorated with floral designs made out of fondant. It is recommended that if you are going to take on the task of making a wedding cake that you have this art mastered.
If you do not have the time or the money to go to the le cordon bleu to master cake decorating, there are some essentials that you can learn to achieve the look of a masterful wedding cake.
It is really pretty easy. It's all in the icing. When you are making the icing for a wedding cake, or any other cake for that matter, the consistency of the icing is extremely important. Depending on the decoration that you are making, the right thickness of the icing is essential.
If you are making leaves for rose petals, the icing needs to be a little bit thin. If you are using icing and not fondant to make the rose petals, the icing needs to be thick enough to shape with your hands. The piping that goes around the cake has to be somewhere in the middle. It needs to be firm enough to hold its shape on the cake. If you are making stems for the roses or writing on the cake, the icing needs to be very thin.
The next step is just as essential as the all the rest and that is of holding the icing bag in the correct position. Each decoration that you want to make requires the bag be held at a different angle. When you are writing a message on the cake, hold the bag at a forty-five degree angle. This will allow you to write your message and not destroy any borders or piping that you have created. When you are creating decorations, the bag should be held at a ninety-degree angle.
When you are creating the decorations for the cake, steady pressure on the icing bag is needed to keep the decorations consistent. A good rule of thumb is to count to three and stop. This creates long elegant strokes of icing.
Cake decorating is an art form that takes years of practice to perfect. There are culinary institutes that teach this art. There are colleges that offer basic courses, but if you want the full benefit of learning cake decorating, check into the culinary institutes.
If you want to learn step-by-step basics, a simple Google search will yield thousands of links to cake decorating. Some of these websites will have instructions as well as pictures to teach you. You will need to exercise patience when you are decorating your cake. It is not a fast or ease process. It will require time a lot of concentration to make your designs perfect.
Summary:
There is a plethora of cake decorating ideas to create the perfect cake. There are thousands of books that line the shelves of bookstores to assist you in ideas. If you have your own idea, that is even better. You can also visit your local cake supply store to get some ideas.
About the Author
Brooke Hayles
Check Out More Helpful Information About Cake Decorating For FREE!
Visit Cake Decorating Vault Now!
While there are several different styles of cake decorating, the two most popular cake decorating techniques are American and European.
The American form of cake decorating is the standard form of decorating. It is what you see in bakeries and grocery stores. Where there is no dispute that these cakes are incredible. The European form of cake decorating takes years and years of training to master. The legendary le cordon bleu academy in France teaches the intricate art of cake decorating in three different courses.
The first course is an introduction, the second course is intermediate or a full course of cake decorating and the third course is an expert or superior course. These courses are not easy; there are a lot of practice sessions and long hours in study kitchens. It is not like other schools, you progress through the courses according to your skills. Making figurines out of pulled sugar and making wedding cakes are a few of the skills that you will master.
The most difficult but satisfying cake to make today is the wedding cake. The attention to detail that is required is astounding. A wedding cake can be made of anything from plain vanilla to fruit filled. Most often the cake is decorated with floral designs made out of fondant. It is recommended that if you are going to take on the task of making a wedding cake that you have this art mastered.
If you do not have the time or the money to go to the le cordon bleu to master cake decorating, there are some essentials that you can learn to achieve the look of a masterful wedding cake.
It is really pretty easy. It's all in the icing. When you are making the icing for a wedding cake, or any other cake for that matter, the consistency of the icing is extremely important. Depending on the decoration that you are making, the right thickness of the icing is essential.
If you are making leaves for rose petals, the icing needs to be a little bit thin. If you are using icing and not fondant to make the rose petals, the icing needs to be thick enough to shape with your hands. The piping that goes around the cake has to be somewhere in the middle. It needs to be firm enough to hold its shape on the cake. If you are making stems for the roses or writing on the cake, the icing needs to be very thin.
The next step is just as essential as the all the rest and that is of holding the icing bag in the correct position. Each decoration that you want to make requires the bag be held at a different angle. When you are writing a message on the cake, hold the bag at a forty-five degree angle. This will allow you to write your message and not destroy any borders or piping that you have created. When you are creating decorations, the bag should be held at a ninety-degree angle.
When you are creating the decorations for the cake, steady pressure on the icing bag is needed to keep the decorations consistent. A good rule of thumb is to count to three and stop. This creates long elegant strokes of icing.
Cake decorating is an art form that takes years of practice to perfect. There are culinary institutes that teach this art. There are colleges that offer basic courses, but if you want the full benefit of learning cake decorating, check into the culinary institutes.
If you want to learn step-by-step basics, a simple Google search will yield thousands of links to cake decorating. Some of these websites will have instructions as well as pictures to teach you. You will need to exercise patience when you are decorating your cake. It is not a fast or ease process. It will require time a lot of concentration to make your designs perfect.
Summary:
There is a plethora of cake decorating ideas to create the perfect cake. There are thousands of books that line the shelves of bookstores to assist you in ideas. If you have your own idea, that is even better. You can also visit your local cake supply store to get some ideas.
About the Author
Brooke Hayles
Check Out More Helpful Information About Cake Decorating For FREE!
Visit Cake Decorating Vault Now!
The Iron Chef by Kadence Buchanan
Do you remember that old television series about cooking called "Iron Chef" which ran from 1993 to 2002? Since over 300 episodes of that show have been aired (and are still actually in syndication today), I'm pretty sure that anyone remotely interested in the culinary arts will remember that show. So, who was your favorite chef on that landmark cooking program? Chances are, you will select Chen Kenichi, better known as Iron Chef Chinese. Kenichi was the only Iron Chef to be on the show from start to finish. In addition, Chen won the Iron Chef competition 67 times and is now widely regarded as one of the great chefs of the world.
Born on January 5, 1956, Chen is actually the son of another great chef, Chen Kenmin, who is known in Japan as the father of Sichuan cuisine.
You can tell his father's influence on Chen by his choice of his special dish, "Prawns in Chili Sauce," which was inspired by a similar dish introduced by his father in Japan. Naturally, where several generations of excellence are involved in the same area of endeavor, comparisons between father and son are inevitable. The same applied to the Chen father-and-son combo as well. But the spectacular success of the younger Chen on the Iron Chef series has established in many minds that he is the superior chef between the two.
Since leaving the show, Chen has continued to be a successful chef. He currently runs the restaurant chain Shisen Hanten in Japan, which is a huge commercial success, with outlets in Akasaka, Ikebukuro, Roppongi, Tokushima, Kure (Hiroshima Prefecture), Matsuyama and Hakata
Ironically, it was the success of Chen's restaurant chain that almost prompted him to leave the show. Ironically, and this is a little known story, it was Chen's rival on the show, the so-called Iron Chef French Hiroyuki Sakai, who prevailed up Chen to stay, smartly pointing out that the show would not be the same without Chen aboard, which was probably true. The two rivals shook hands and agreed as gentlemen that if either one of them left the show, so would the other. Both great chefs honored the gentleman's agreement until the very last episode of the show's decade-long run.
About the Author
Kadence Buchanan writes articles on many topics including Food, Home Improvement, and Outdoors
Born on January 5, 1956, Chen is actually the son of another great chef, Chen Kenmin, who is known in Japan as the father of Sichuan cuisine.
You can tell his father's influence on Chen by his choice of his special dish, "Prawns in Chili Sauce," which was inspired by a similar dish introduced by his father in Japan. Naturally, where several generations of excellence are involved in the same area of endeavor, comparisons between father and son are inevitable. The same applied to the Chen father-and-son combo as well. But the spectacular success of the younger Chen on the Iron Chef series has established in many minds that he is the superior chef between the two.
Since leaving the show, Chen has continued to be a successful chef. He currently runs the restaurant chain Shisen Hanten in Japan, which is a huge commercial success, with outlets in Akasaka, Ikebukuro, Roppongi, Tokushima, Kure (Hiroshima Prefecture), Matsuyama and Hakata
Ironically, it was the success of Chen's restaurant chain that almost prompted him to leave the show. Ironically, and this is a little known story, it was Chen's rival on the show, the so-called Iron Chef French Hiroyuki Sakai, who prevailed up Chen to stay, smartly pointing out that the show would not be the same without Chen aboard, which was probably true. The two rivals shook hands and agreed as gentlemen that if either one of them left the show, so would the other. Both great chefs honored the gentleman's agreement until the very last episode of the show's decade-long run.
About the Author
Kadence Buchanan writes articles on many topics including Food, Home Improvement, and Outdoors
Pizza In Pattaya? by Lawrence Westfall
Can you really get pizza in Pattaya, Thailand? Absolutely. Is it any good? Superb! Does this sound strange to you? It shouldn't. Some of the finest chefs in the world have made their homes in Thailand and have set up shop cooking some of the finest cuisine in the world.
I love Thai food and eat my share of rice and noodles with all the other spicy goodies that go along with them, but I also like to sample food from around the world. Pattaya is the perfect place to do this.
You can go to Don Joe's on Walking Street for an excellent pizza, The Sportsman Club for a superb "Full English" breakfast, or to the Big Horn restaurant for a 1 Kilogram steak.
If you have a craving for American food, it is readily available at Bob's BBQ and also at the New Orleans Café - ribs that will make your mouth water all the way home.
German, Swiss and Belgian foods are readily available too. It seems like there is another fine restaurant every 10 feet in Pattaya. Mexican food can be had at the Tequila Reef and also at the Blue Parrot. You would never know that you are in Thailand with all the fine choices at these great restaurants.
And, if it is seafood that you crave, just walk along Beach Road or Walking Street and you will find quite a few restaurants with seafood on ice or swimming around waiting for you to make your catch. King's Seafood is one of the better restaurants with excellent tiger prawns and a beautiful view of the Gulf of Siam.
So, don't go to Thailand if you are planning on losing any weight. Go there to have a great vacation and a fine sampling of some of the culinary arts of Asia.
About the Author
Larry Westfall is the owner of - Pattaya-Crazy - Newbies Guide to Pattaya
I love Thai food and eat my share of rice and noodles with all the other spicy goodies that go along with them, but I also like to sample food from around the world. Pattaya is the perfect place to do this.
You can go to Don Joe's on Walking Street for an excellent pizza, The Sportsman Club for a superb "Full English" breakfast, or to the Big Horn restaurant for a 1 Kilogram steak.
If you have a craving for American food, it is readily available at Bob's BBQ and also at the New Orleans Café - ribs that will make your mouth water all the way home.
German, Swiss and Belgian foods are readily available too. It seems like there is another fine restaurant every 10 feet in Pattaya. Mexican food can be had at the Tequila Reef and also at the Blue Parrot. You would never know that you are in Thailand with all the fine choices at these great restaurants.
And, if it is seafood that you crave, just walk along Beach Road or Walking Street and you will find quite a few restaurants with seafood on ice or swimming around waiting for you to make your catch. King's Seafood is one of the better restaurants with excellent tiger prawns and a beautiful view of the Gulf of Siam.
So, don't go to Thailand if you are planning on losing any weight. Go there to have a great vacation and a fine sampling of some of the culinary arts of Asia.
About the Author
Larry Westfall is the owner of - Pattaya-Crazy - Newbies Guide to Pattaya
To Become A Professional Cook: A Career Resource Guide by Matt Williams
So you know you love to cook... But do you want to become a professional chef? If so, where should you begin? How can you make cooking your career?
This career guide provides a quick and easy reference depicting what most professional chefs say about their culinary arts training and their career. Where should you begin? Where should you study to undergo extensive culinary arts training? How do you become an apprentice in a well-known cooking program? Are there shortcuts? What do well known professional chefs say about their path to success? What do chefs make and what is the career outlook for culinary professionals? (We will continue to update this section to provide additional information.)
Overview Most professional chefs started their careers by spending four years at an accredited culinary art school. The best culinary schools are those that include the Le Cordon Bleu as an important part of their training. (This website provides information from the very best culinary schools. To find a map of cooking schools near you, click here.)
Following culinary school, most career chefs spend at least five years working under head chefs at different restaurants. Typically, they start out as support staff in the kitchen, performing a special task (such as preparing vegetables). Since most young chefs want to be sous-chefs under the top brass at the best restaurants, (particularly in large cities), they often work at several restaurants, acquiring experience under different mentors. Then, they decide to specialize in an area of their primary interests. Professional chefs that are able to withstand the high stress and pressure of the job will find themselves at the helm of a kitchen as head chef. On average, this could take as long as 10 years. To be a head chef means he or she will direct an entire kitchen staff or even start a restaurant.
About Being a Chef Many chefs view themselves as artists, blending ordinary ingredients to create masterpieces. They are very serious about their careers and many feel drawn to their profession. Most feel it is their calling in life. The apprenticeship is for most chefs rigorous and challenging. And the career isn't that different. Most work about 50 hours a week, including nights and weekends. Professional Chefs Enjoy:
* High Prestige * Creativity * Constantly being surrounded by food
Professional Chefs Endure:
* Specialized Training * Long hours * High stress level * Potential for career burnout
Characteristics of A Professional Chef:
* Organized * Opportunistic * Creative
Where to Start:
Professional Chefs need to get a Certification from a professional cooking school.
About the Author
Click Here to find best Online Culinary School Near You!
This career guide provides a quick and easy reference depicting what most professional chefs say about their culinary arts training and their career. Where should you begin? Where should you study to undergo extensive culinary arts training? How do you become an apprentice in a well-known cooking program? Are there shortcuts? What do well known professional chefs say about their path to success? What do chefs make and what is the career outlook for culinary professionals? (We will continue to update this section to provide additional information.)
Overview Most professional chefs started their careers by spending four years at an accredited culinary art school. The best culinary schools are those that include the Le Cordon Bleu as an important part of their training. (This website provides information from the very best culinary schools. To find a map of cooking schools near you, click here.)
Following culinary school, most career chefs spend at least five years working under head chefs at different restaurants. Typically, they start out as support staff in the kitchen, performing a special task (such as preparing vegetables). Since most young chefs want to be sous-chefs under the top brass at the best restaurants, (particularly in large cities), they often work at several restaurants, acquiring experience under different mentors. Then, they decide to specialize in an area of their primary interests. Professional chefs that are able to withstand the high stress and pressure of the job will find themselves at the helm of a kitchen as head chef. On average, this could take as long as 10 years. To be a head chef means he or she will direct an entire kitchen staff or even start a restaurant.
About Being a Chef Many chefs view themselves as artists, blending ordinary ingredients to create masterpieces. They are very serious about their careers and many feel drawn to their profession. Most feel it is their calling in life. The apprenticeship is for most chefs rigorous and challenging. And the career isn't that different. Most work about 50 hours a week, including nights and weekends. Professional Chefs Enjoy:
* High Prestige * Creativity * Constantly being surrounded by food
Professional Chefs Endure:
* Specialized Training * Long hours * High stress level * Potential for career burnout
Characteristics of A Professional Chef:
* Organized * Opportunistic * Creative
Where to Start:
Professional Chefs need to get a Certification from a professional cooking school.
About the Author
Click Here to find best Online Culinary School Near You!
How to Find Colleges And Universities With Culinary Programs by Adam O'Connor
The online associate's degree turns a dim future into a shining world of opportunity for the thousands of high school graduates who choose to start working instead of continuing to college. Such a degree, at most culinary arts schools, takes about two years to earn. Consider this: Most applicants to online schools who have only a college diploma are eligible for Pell Grants, and student loans can cover the rest of the cost According to 2000 US Census data, the average annual earnings for persons with an associates degree is $33,000.00
Do you have a creative side? Do you enjoy food? Do you like working on projects? You should seriously think about a career in the culinary arts if you answered yes to any of these questions. You can still benefit from cooking classes, even if you're naturally gifted. You can earn an online degree in as little as 15 months. You can complete your education at your own pace and begin an exciting career creating delicious food for high paying customers.
A private vocational or correspondence school can be the ideal foundation for advancing your career, whether you're new to the job market or looking to develop your skills. While a lot of private vocational and correspondence schools are of good reputation and teach the skills essential to get a good job, others may not be as responsible. Do your homework before enrolling for any course of study.
The International Hotel School offers a great selection of correspondence study options to those already in the hospitality industry, in response to needs expressed by the industry. Correspondence studies suit all levels of staff that wish to update their knowledge and improve their operating standards and practices. The wide variety of correspondence course options is geared towards solving specific managerial and operational concerns.
Studying for a degree from one of the many expert culinary arts schools around the country is a great way to get ready for a fulfilling and worthwhile career. The precise substance of your classes will hinge on the kind of degree you opt for - culinary degree courses are available at certificate, associate's and the bachelor's level. Practical facets of the culinary arts such as selecting, arranging, and cooking food; pastry and baking skills; menu planning; cost control; hygiene and safety, and kitchen organization are the standard focus of a culinary degree at certificate or associate's level.
Culinary school - whether online, by correspondence or brick and mortar, should be your destination if you love to cook. There are hundreds of jobs in the food industry - chef, caterer, pastry chef and restaurant cook are merely the most familiar options. You'll find the best preparation in an accredited school program, where you'll come out with a certificate or a degree.
Adam O'Connor is the owner of www.cookschoolpro.com, which provides excellent free information on culinary arts schools . Adam O'Connor is an expert in this industry and his website helps people find answers to questions such as, which culinary degree courses are available at which colleges and universities.
About the Author
Adam O'Connor is the owner of http://www.handheldguru.com which provides free information on handheld electronics. He is an expert in this industry and his website helps people find helps people find answers to questions like how can you compare PDA's or what is the best pocket PC for you.
Do you have a creative side? Do you enjoy food? Do you like working on projects? You should seriously think about a career in the culinary arts if you answered yes to any of these questions. You can still benefit from cooking classes, even if you're naturally gifted. You can earn an online degree in as little as 15 months. You can complete your education at your own pace and begin an exciting career creating delicious food for high paying customers.
A private vocational or correspondence school can be the ideal foundation for advancing your career, whether you're new to the job market or looking to develop your skills. While a lot of private vocational and correspondence schools are of good reputation and teach the skills essential to get a good job, others may not be as responsible. Do your homework before enrolling for any course of study.
The International Hotel School offers a great selection of correspondence study options to those already in the hospitality industry, in response to needs expressed by the industry. Correspondence studies suit all levels of staff that wish to update their knowledge and improve their operating standards and practices. The wide variety of correspondence course options is geared towards solving specific managerial and operational concerns.
Studying for a degree from one of the many expert culinary arts schools around the country is a great way to get ready for a fulfilling and worthwhile career. The precise substance of your classes will hinge on the kind of degree you opt for - culinary degree courses are available at certificate, associate's and the bachelor's level. Practical facets of the culinary arts such as selecting, arranging, and cooking food; pastry and baking skills; menu planning; cost control; hygiene and safety, and kitchen organization are the standard focus of a culinary degree at certificate or associate's level.
Culinary school - whether online, by correspondence or brick and mortar, should be your destination if you love to cook. There are hundreds of jobs in the food industry - chef, caterer, pastry chef and restaurant cook are merely the most familiar options. You'll find the best preparation in an accredited school program, where you'll come out with a certificate or a degree.
Adam O'Connor is the owner of www.cookschoolpro.com, which provides excellent free information on culinary arts schools . Adam O'Connor is an expert in this industry and his website helps people find answers to questions such as, which culinary degree courses are available at which colleges and universities.
About the Author
Adam O'Connor is the owner of http://www.handheldguru.com which provides free information on handheld electronics. He is an expert in this industry and his website helps people find helps people find answers to questions like how can you compare PDA's or what is the best pocket PC for you.
Saturday, October 13, 2007
Culinary Schools by Michael Bustamante
Culinary Schools train students in the culinary arts of cooking and baking; identifying fruits, vegetables, and meats; determining freshness; creating new recipes; and preparing sauces, entrees, soups, appetizers, desserts, pastries, and much more. Culinary chefs are trained by Culinary Schools to measure, mix, and cook ingredients according to recipes, as well as to create recipes and methods to produce new and unusual dishes.
Culinary chefs learn through Culinary Schools the best uses of a variety of pots, pans, and equipment - ovens, grills, broilers, grinders, slicers, and blenders. Executive chefs are head cooks and responsible for directing the work of other kitchen staff, preparing menus, estimating food needs, and ordering supplies. Courses at Culinary Schools address operating a business, and managing personnel and kitchens, as well as of sanitation, hygiene, safety, nutrition, human resource management, cost control, and table service.
Culinary Schools that specialize in the arts of baking and pastry teach techniques for preparing basic syrups, icings, pastry dough, fillings, cakes, breads, candies, and many other bakery items. Bakers and chefs may begin their professional careers in accredited vocational Culinary Schools or in other four-year Culinary Schools. Professional culinary chefs may choose to opt for additional courses at Culinary Schools and experience, and work as apprentices for some time. Apprentices may serve time as sous chefs, supporting head chefs while gaining experience.
Executive culinary chefs who desire to work in fine-dining restaurants require years of training and experience through Culinary Schools, and generally have an intense ambition for cooking. Incomes for cooks and chefs vary considerably. Executive Culinary chefs with well-developed skills and expertise and can anticipate incomes over $60,000.
If you think you would enjoy a career as a chef, there are numerous Culinary Schools to choose from, including Online Culinary Schools. If you would like to learn more about Culinary Schools, look for more in-depth information and resources on our website.
DISCLAIMER: Above is a GENERAL OVERVIEW and may or may not reflect specific practices, courses and/or services associated with ANY ONE particular school(s) that is or is not advertised on SchoolsGalore.com
Copyright 2006 - All Rights Reserved Michael Bustamante, in association with Media Positive Communications, Inc. for SchoolsGalore.com
Notice to Publishers: Please feel free to use this article in your Ezine or on your Website; however, ALL links must remain intact and active.
About the Author
Michael Bustamante is a staff writer for Media Positive Communications, Inc. in association with SchoolsGalore.com. Visit our Traditional School Directory and find Colleges, Universities, Vocational Schools, and Online Schools at SchoolsGalore.com, your educational resource to locate schools.
Culinary chefs learn through Culinary Schools the best uses of a variety of pots, pans, and equipment - ovens, grills, broilers, grinders, slicers, and blenders. Executive chefs are head cooks and responsible for directing the work of other kitchen staff, preparing menus, estimating food needs, and ordering supplies. Courses at Culinary Schools address operating a business, and managing personnel and kitchens, as well as of sanitation, hygiene, safety, nutrition, human resource management, cost control, and table service.
Culinary Schools that specialize in the arts of baking and pastry teach techniques for preparing basic syrups, icings, pastry dough, fillings, cakes, breads, candies, and many other bakery items. Bakers and chefs may begin their professional careers in accredited vocational Culinary Schools or in other four-year Culinary Schools. Professional culinary chefs may choose to opt for additional courses at Culinary Schools and experience, and work as apprentices for some time. Apprentices may serve time as sous chefs, supporting head chefs while gaining experience.
Executive culinary chefs who desire to work in fine-dining restaurants require years of training and experience through Culinary Schools, and generally have an intense ambition for cooking. Incomes for cooks and chefs vary considerably. Executive Culinary chefs with well-developed skills and expertise and can anticipate incomes over $60,000.
If you think you would enjoy a career as a chef, there are numerous Culinary Schools to choose from, including Online Culinary Schools. If you would like to learn more about Culinary Schools, look for more in-depth information and resources on our website.
DISCLAIMER: Above is a GENERAL OVERVIEW and may or may not reflect specific practices, courses and/or services associated with ANY ONE particular school(s) that is or is not advertised on SchoolsGalore.com
Copyright 2006 - All Rights Reserved Michael Bustamante, in association with Media Positive Communications, Inc. for SchoolsGalore.com
Notice to Publishers: Please feel free to use this article in your Ezine or on your Website; however, ALL links must remain intact and active.
About the Author
Michael Bustamante is a staff writer for Media Positive Communications, Inc. in association with SchoolsGalore.com. Visit our Traditional School Directory and find Colleges, Universities, Vocational Schools, and Online Schools at SchoolsGalore.com, your educational resource to locate schools.
Learning The Culinary Arts by Jonathan Mayheart
Contrary to what people believe, culinary arts colleges are not just for those who want to become chefs. Nowadays, many of those enrolling in these colleges are those who want to improve their home cooking.
In answer to this need, many culinary arts colleges have sprung around the country. Although they vary depending on the types of students they are catering, the essence is still the same; they cater to individuals who want to gain more knowledge and expertise in the field of cooking.
Getting into a culinary arts college is no different from getting into any other types of college. You also have to go through the process that the college has set.
But first there is also the need to find out if the college and what they are offering is right for you. You probably would want to check out the place first. After that, you also need to see if the curriculum that they are offering is the one you are after.
These things are important because you will be spending some amount of money and time in that college. You would not want to be stuck with something that you will not like later on.
What should you look for in the proper culinary arts college?
The location.
The location is also another major consideration. If you will be working or managing the household and studying at the same time, proper time management is needed. This should pose a problem if you are single and living by yourself. You can just opt to stay in or rent a place within the vicinity of the college.
You also need to consider if you need to take transportation. You have to consider the traffic and how long will it take for you to get there. If you are on a busy schedule and needs to be in another place before and after your class, then you have to find a college near your area.
The length of the program.
Many students enrolling in culinary arts colleges are there on a part-time basis only. These are the ones that are either working or studying other courses and dividing their time between these different courses.
How long the program will take should be considered if you are under a strict time schedule. The program can last for months or even years. If you do not have all that time, you have the option of taking short courses teaching the basic things about culinary arts.
In the end, the decision will still be up to you. Once you have taken all these considerations and still serious on your culinary arts program, then you can definitely find the right college that will provide you with the program that will suit your needs.
About the Author
Culinary schools are expanding as more students choose cooking as a career, the art of making food is a wise path to select. Find out more information about Culinary Arts on these pages by Jonathan Mayheart.
In answer to this need, many culinary arts colleges have sprung around the country. Although they vary depending on the types of students they are catering, the essence is still the same; they cater to individuals who want to gain more knowledge and expertise in the field of cooking.
Getting into a culinary arts college is no different from getting into any other types of college. You also have to go through the process that the college has set.
But first there is also the need to find out if the college and what they are offering is right for you. You probably would want to check out the place first. After that, you also need to see if the curriculum that they are offering is the one you are after.
These things are important because you will be spending some amount of money and time in that college. You would not want to be stuck with something that you will not like later on.
What should you look for in the proper culinary arts college?
The location.
The location is also another major consideration. If you will be working or managing the household and studying at the same time, proper time management is needed. This should pose a problem if you are single and living by yourself. You can just opt to stay in or rent a place within the vicinity of the college.
You also need to consider if you need to take transportation. You have to consider the traffic and how long will it take for you to get there. If you are on a busy schedule and needs to be in another place before and after your class, then you have to find a college near your area.
The length of the program.
Many students enrolling in culinary arts colleges are there on a part-time basis only. These are the ones that are either working or studying other courses and dividing their time between these different courses.
How long the program will take should be considered if you are under a strict time schedule. The program can last for months or even years. If you do not have all that time, you have the option of taking short courses teaching the basic things about culinary arts.
In the end, the decision will still be up to you. Once you have taken all these considerations and still serious on your culinary arts program, then you can definitely find the right college that will provide you with the program that will suit your needs.
About the Author
Culinary schools are expanding as more students choose cooking as a career, the art of making food is a wise path to select. Find out more information about Culinary Arts on these pages by Jonathan Mayheart.
Some Culinary Arts Careers Sparked By Culinary Shows by Andy West
Culinary arts careers have been pursued by generations of people wanting to cook for living. In the past, however, most people who wanted to become chefs did so because they grew up familiar with gourmet cooking and fine dining. The thought of a career in the culinary arts wasn't one that caught the interest of many middle-class Americans.
In the last ten years, however, gourmet dining and cooking has gone mainstream. One reason is the greater availability of cookbooks and cooking utensils geared toward "gourmet cooking," which has sparked a great interest in cooking schools in recent years. A greater influence, however, has been the rash of gourmet cooking shows that have flourished on television networks such as the Food Network and other cable networks.
Television and Culinary Arts Careers
Many people grew up watching traditional cooking shows such as Julia Child or the Galloping Gourmet, Graham Kerr. These shows were strictly utilitarian, with a chef instructing viewers on specific recipes and had an audience made up primarily of gourmet food fans. In the last several years, food programming has turned up the heat by adding elements that broaden its appeal.
Shows like Iron Chef America, Hell's Kitchen and Dinner: Impossible feature difficult culinary challenges and high-stakes competition as well as fine cuisine. Some viewers begin watching to enjoy the fierce competition, the personality clashes and the inevitable drama and end up developing a real interest in the foods being prepared.
Educational shows like Good Eats with Alton Brown make food interesting by educating viewers about food history, the scientific basis of cooking and various cooking cultures. More than one culinary arts career has been sparked when someone has discovered that cooking goes far beyond simply making food taste good. It's also about applying both science and art to food and understanding cultural tastes. Shows like BBQ with Bobby Flay and Simply Delicioso illustrate that gourmet cooking isn't just about cream sauces and rare vegetables you can't pronounce; it can be about elevating home cooking and back-yard favorites to the next level.
The Personalities of Cooking Shows
The many food programs on television today have opened up the door to culinary careers in another way as well. They have shown that people from all backgrounds and walks of life can pursue culinary arts careers successfully. One of the most popular shows, America's Next Top Chef, features competitions between cooks from around the country. Although many have had some type of training, others are self-taught chefs who have become successful in restaurants or catering businesses.
There are tough guys, moms, self-made business owners and classically trained cooks on a level playing field in competition. The program is inspiring more people each year to explore a culinary arts career, something many wouldn't have considered otherwise.
It is apparent that the popularity of food-focused programs won't wane any time soon. Fortunately, the increased interest in culinary arts careers is a bonus that we can all enjoy, since more people from diverse backgrounds can only add spice to the foods we dine on.
About the Author
The Culinary Institute of Virginia College offers an outstanding culinary arts career program. For information on culinary arts careers, visit http://www.culinard.com/culinary-arts-careers/culinary-arts-careers.cfm
In the last ten years, however, gourmet dining and cooking has gone mainstream. One reason is the greater availability of cookbooks and cooking utensils geared toward "gourmet cooking," which has sparked a great interest in cooking schools in recent years. A greater influence, however, has been the rash of gourmet cooking shows that have flourished on television networks such as the Food Network and other cable networks.
Television and Culinary Arts Careers
Many people grew up watching traditional cooking shows such as Julia Child or the Galloping Gourmet, Graham Kerr. These shows were strictly utilitarian, with a chef instructing viewers on specific recipes and had an audience made up primarily of gourmet food fans. In the last several years, food programming has turned up the heat by adding elements that broaden its appeal.
Shows like Iron Chef America, Hell's Kitchen and Dinner: Impossible feature difficult culinary challenges and high-stakes competition as well as fine cuisine. Some viewers begin watching to enjoy the fierce competition, the personality clashes and the inevitable drama and end up developing a real interest in the foods being prepared.
Educational shows like Good Eats with Alton Brown make food interesting by educating viewers about food history, the scientific basis of cooking and various cooking cultures. More than one culinary arts career has been sparked when someone has discovered that cooking goes far beyond simply making food taste good. It's also about applying both science and art to food and understanding cultural tastes. Shows like BBQ with Bobby Flay and Simply Delicioso illustrate that gourmet cooking isn't just about cream sauces and rare vegetables you can't pronounce; it can be about elevating home cooking and back-yard favorites to the next level.
The Personalities of Cooking Shows
The many food programs on television today have opened up the door to culinary careers in another way as well. They have shown that people from all backgrounds and walks of life can pursue culinary arts careers successfully. One of the most popular shows, America's Next Top Chef, features competitions between cooks from around the country. Although many have had some type of training, others are self-taught chefs who have become successful in restaurants or catering businesses.
There are tough guys, moms, self-made business owners and classically trained cooks on a level playing field in competition. The program is inspiring more people each year to explore a culinary arts career, something many wouldn't have considered otherwise.
It is apparent that the popularity of food-focused programs won't wane any time soon. Fortunately, the increased interest in culinary arts careers is a bonus that we can all enjoy, since more people from diverse backgrounds can only add spice to the foods we dine on.
About the Author
The Culinary Institute of Virginia College offers an outstanding culinary arts career program. For information on culinary arts careers, visit http://www.culinard.com/culinary-arts-careers/culinary-arts-careers.cfm
To Become A Professional Cook: A Career Resource Guide by Matt Williams
So you know you love to cook... But do you want to become a professional chef? If so, where should you begin? How can you make cooking your career?
This career guide provides a quick and easy reference depicting what most professional chefs say about their culinary arts training and their career. Where should you begin? Where should you study to undergo extensive culinary arts training? How do you become an apprentice in a well-known cooking program? Are there shortcuts? What do well known professional chefs say about their path to success? What do chefs make and what is the career outlook for culinary professionals? (We will continue to update this section to provide additional information.)
Overview Most professional chefs started their careers by spending four years at an accredited culinary art school. The best culinary schools are those that include the Le Cordon Bleu as an important part of their training. (This website provides information from the very best culinary schools. To find a map of cooking schools near you, click here.)
Following culinary school, most career chefs spend at least five years working under head chefs at different restaurants. Typically, they start out as support staff in the kitchen, performing a special task (such as preparing vegetables). Since most young chefs want to be sous-chefs under the top brass at the best restaurants, (particularly in large cities), they often work at several restaurants, acquiring experience under different mentors. Then, they decide to specialize in an area of their primary interests. Professional chefs that are able to withstand the high stress and pressure of the job will find themselves at the helm of a kitchen as head chef. On average, this could take as long as 10 years. To be a head chef means he or she will direct an entire kitchen staff or even start a restaurant.
About Being a Chef Many chefs view themselves as artists, blending ordinary ingredients to create masterpieces. They are very serious about their careers and many feel drawn to their profession. Most feel it is their calling in life. The apprenticeship is for most chefs rigorous and challenging. And the career isn't that different. Most work about 50 hours a week, including nights and weekends. Professional Chefs Enjoy:
* High Prestige * Creativity * Constantly being surrounded by food
Professional Chefs Endure:
* Specialized Training * Long hours * High stress level * Potential for career burnout
Characteristics of A Professional Chef:
* Organized * Opportunistic * Creative
Where to Start:
Professional Chefs need to get a Certification from a professional cooking school.
About the Author
Click Here to find best Online Culinary School Near You!
This career guide provides a quick and easy reference depicting what most professional chefs say about their culinary arts training and their career. Where should you begin? Where should you study to undergo extensive culinary arts training? How do you become an apprentice in a well-known cooking program? Are there shortcuts? What do well known professional chefs say about their path to success? What do chefs make and what is the career outlook for culinary professionals? (We will continue to update this section to provide additional information.)
Overview Most professional chefs started their careers by spending four years at an accredited culinary art school. The best culinary schools are those that include the Le Cordon Bleu as an important part of their training. (This website provides information from the very best culinary schools. To find a map of cooking schools near you, click here.)
Following culinary school, most career chefs spend at least five years working under head chefs at different restaurants. Typically, they start out as support staff in the kitchen, performing a special task (such as preparing vegetables). Since most young chefs want to be sous-chefs under the top brass at the best restaurants, (particularly in large cities), they often work at several restaurants, acquiring experience under different mentors. Then, they decide to specialize in an area of their primary interests. Professional chefs that are able to withstand the high stress and pressure of the job will find themselves at the helm of a kitchen as head chef. On average, this could take as long as 10 years. To be a head chef means he or she will direct an entire kitchen staff or even start a restaurant.
About Being a Chef Many chefs view themselves as artists, blending ordinary ingredients to create masterpieces. They are very serious about their careers and many feel drawn to their profession. Most feel it is their calling in life. The apprenticeship is for most chefs rigorous and challenging. And the career isn't that different. Most work about 50 hours a week, including nights and weekends. Professional Chefs Enjoy:
* High Prestige * Creativity * Constantly being surrounded by food
Professional Chefs Endure:
* Specialized Training * Long hours * High stress level * Potential for career burnout
Characteristics of A Professional Chef:
* Organized * Opportunistic * Creative
Where to Start:
Professional Chefs need to get a Certification from a professional cooking school.
About the Author
Click Here to find best Online Culinary School Near You!
Gourmet Cooking by Daniel Moore
Who doesn't love a delicious gourmet meal?
Gourmet cooking is a growing trend the United States. Restaurants seem to be opening in every city, every day. There are thousands of gourmet cooking sites on the internet, millions of books line bookshelves, and thousands of culinary arts schools dedicate themselves to the subject of gourmet cooking.
It is in vogue to amaze your friends and family with culinary masterpieces. Gourmet cooking is an art for which chefs attend the finest culinary arts schools and work for years to perfect their cooking skills.
There are thousands of higher-learning institutions that offer a quick courses in gourmet cooking. Some professional chefs feel that these classes are nothing more than crash courses and that there is really nothing gourmet about them. They feel that they have paid their dues by attending years of college and paying thousands of dollars for tuition. They spent years of hard work perfecting their cooking skills. The chefs to do not believe that the art of gourmet cooking can be taught in a three-month crash course. They believe that by offering a gourmet-cooking courses, that the higher-learning institutions are just cashing in on the growing trend.
There are retail outlets dedicated solely to gourmet cooking. They claim to carry cooking utensils that will transform the everyday cook into a super gourmet. These outlets advertise that, with their products, the ordinary person can become an accomplished gourmet chef.
Gourmet cooking is much more than picking up a spoon and a pan. Gourmet chefs spent years of backbreaking work perfecting their art. When they serve a plate of food, it is a culinary masterpiece of which they can be proud. An accomplished chef is sought after by the finest restaurants, which are willing to pay top dollar for their skills. This is reflected in the ratings that the restaurants receive and also by word-of-mouth.
A restaurant is only as good as the food it serves. Gourmet magazines provide recipes, and shows on television show how easy it is to prepare these recipes. They sail through a half-an-hour show and the end result is a gourmet meal that is cooked to perfection.
Is it really that easy for the ordinary consumer to perform gourmet cooking tasks? Have the editors of those magazines and the chefs on the shows forgotten that everyday people do not find it as easy to perform the skills of gourmet cooking in their own kitchens? They make it look so easy to prepare. But remember, they have had years of guidance and training. The ordinary consumer, on the other hand, has to muddle through the task and find their answers through trial and error.
Thousands of households have to endure cooking fiascoes. In the end, the best piece of advice that a gourmet chef can give is, "Leave the gourmet cooking to the professionals."
About the Author
Daniel Moore contributes articles to several popular online magazines, on home and family and family living at home topics.
Gourmet cooking is a growing trend the United States. Restaurants seem to be opening in every city, every day. There are thousands of gourmet cooking sites on the internet, millions of books line bookshelves, and thousands of culinary arts schools dedicate themselves to the subject of gourmet cooking.
It is in vogue to amaze your friends and family with culinary masterpieces. Gourmet cooking is an art for which chefs attend the finest culinary arts schools and work for years to perfect their cooking skills.
There are thousands of higher-learning institutions that offer a quick courses in gourmet cooking. Some professional chefs feel that these classes are nothing more than crash courses and that there is really nothing gourmet about them. They feel that they have paid their dues by attending years of college and paying thousands of dollars for tuition. They spent years of hard work perfecting their cooking skills. The chefs to do not believe that the art of gourmet cooking can be taught in a three-month crash course. They believe that by offering a gourmet-cooking courses, that the higher-learning institutions are just cashing in on the growing trend.
There are retail outlets dedicated solely to gourmet cooking. They claim to carry cooking utensils that will transform the everyday cook into a super gourmet. These outlets advertise that, with their products, the ordinary person can become an accomplished gourmet chef.
Gourmet cooking is much more than picking up a spoon and a pan. Gourmet chefs spent years of backbreaking work perfecting their art. When they serve a plate of food, it is a culinary masterpiece of which they can be proud. An accomplished chef is sought after by the finest restaurants, which are willing to pay top dollar for their skills. This is reflected in the ratings that the restaurants receive and also by word-of-mouth.
A restaurant is only as good as the food it serves. Gourmet magazines provide recipes, and shows on television show how easy it is to prepare these recipes. They sail through a half-an-hour show and the end result is a gourmet meal that is cooked to perfection.
Is it really that easy for the ordinary consumer to perform gourmet cooking tasks? Have the editors of those magazines and the chefs on the shows forgotten that everyday people do not find it as easy to perform the skills of gourmet cooking in their own kitchens? They make it look so easy to prepare. But remember, they have had years of guidance and training. The ordinary consumer, on the other hand, has to muddle through the task and find their answers through trial and error.
Thousands of households have to endure cooking fiascoes. In the end, the best piece of advice that a gourmet chef can give is, "Leave the gourmet cooking to the professionals."
About the Author
Daniel Moore contributes articles to several popular online magazines, on home and family and family living at home topics.
Eat More Cruciferous Vegetables by Alison Anton
Sign up for Alison's Natural Cooking eLetter - Culinary inspiration, healthy recipes and more! Once a month FREE!
Food can sometimes be our best medicine. Nature has blessed us with healing foods of all kinds, but the handful of mighty vegetables known as the cruciferous varieties are particularly powerful in protecting against all kinds of diseases like cancer, heart disease and strokes.
They are called "cruciferous" because, if given the chance to come to full bloom, these vegetables have flowers with four petals that resemble a cross -- or crux in Latin. These veggies include arugula, broccoli, Brussels sprouts, bok choy, cabbage, cauliflower, collard greens, kale, mustard greens, radishes, turnip greens and watercress.
Each one of these power-packed vegetables contain vitamins-a-plenty, mega-minerals and other substances that research has proven to be active forces in fighting disease. Says the Linus Pauling Macronutrient Institute, "One characteristic that sets cruciferous vegetables apart from other vegetables is their high glucosinolate content [that] can help prevent cancer by enhancing the elimination of carcinogens before they can damage DNA".
Kale in particular is one of the best-known cancer fighters on the planet. Kale is a deep leafy green vegetable that is the richest of all leafy greens in carotenoids. It is extremely high in calcium, in a form that is more absorbable by the body than milk. Since this form of calcium is so easily assimilated, it is a wonder for protecting against osteoporosis and other bone diseases. Although cooking destroys some of the vitamins and phytonutrients, heating high-mineral foods leaves the minerals unscathed.
Unfortunately, people with sensitive systems can have a hard time digesting cruciferous vegetables. Most commonly, these vegetables can cause bloating, stomach upset and gas. If you suffer from these symtoms, but want to add more cruciferous vegetables to your diet, try adding them gradually in small amounts so that your body slowly learns how to tolerate them. Start by adding 1/4-1/2 cup twice a week and increase from there.
Preventing disease before it happens is one of the ways that we can take responsibility for our health. In this modern day and age, no one is immune, but by eating a variety of fresh organic vegetables, especially the cruciferous and deep leafy varieties, we are decreasing the total load of toxicity in our bodies and taking positive steps toward longevity and happiness. Now that's getting to the "crux" of the matter!
Article References:
Linus Pauling Institute
Bauman College culinary course material
Prescription for Dietary Wellness, Phyllis A. Balch
Sign up for Alison's Natural Cooking eLetter - Culinary inspiration, healthy recipes and more! Once a month FREE!
RECIPE: Steamed Kale and Carrots with Lemon Tahini Sauce
Yield: 4 side servings
1 clove garlic, minced
Juice of 1/2 lemon
1/3 cup tahini (sesame butter)
Splash of tamari
1 tablespoon honey
1 bunch kale, chopped
1 carrot, sliced
2 green onions, sliced
Black sesame seeds (optional garnish)
Blend the garlic, lemon juice, tahini, tamari and honey in a small dish until creamy. Add water in increments to make a smooth, pourable dressing. Adjust flavors by adding a little more lemon juice, tamari or honey, if needed. Let stand at least 15 minutes for the flavors to develop.
Steam the kale and carrots together for 5-8 minutes, until tender and bright in color. Remove the vegetables to a bowl or serving plate and toss with the dressing. Top with the green onions and garnish with the optional black sesame seeds. Serve warm.
RECIPE: Brussels Sprouts with Vinegar Glazed Red Onions
Bauman College of Holistic Nutrition and Culinary Arts
Yield: 4 side servings
1 pound Brussels sprouts
Olive oil for sauteeing
1 red onion, sliced
Salt and pepper, to taste
2 tablespoons balsamic vinegar
2 tablespoons toasted pine nuts
Trim the outer leaves and stems from the Brussels sprouts and cut each in half lenghthwise. Steam the sprouts until bright green and tender all the way through, 12-15 minutes.
In a medium saute pan, heat 1-2 tablespoons of olive oil over medium heat. Add the red onion slices and a dash of salt and pepper. Saute until crispy golden. Add the balsamic vinegar and cook, stirring frequently, until the vinegar is reduced and the onions are glazed. Remove from the pan.
Add a little more oil to the pan and toss in the steamed Brussels sprouts. Add a dash of salt and pepper, and saute until they have browned around the edges, about 3 minutes.
Toss the onions into the Brussels sprouts and remove to a decorative plate or bowl. Sprinkle the toasted pine nuts over the top. Serve warm or at room temperature.
About the Author
I am a Certified Nutritional Chef, food writer and culinary instructor through Bauman College of Holistic Nutrition and Culinary Arts in Northern California. I teach cooking and nutrition classes through the Whole Foods Market Salud Cooking School and write a monthly eLetter, also entitled Whole Gourmet Natural Cooking, to a wide audience.
Food can sometimes be our best medicine. Nature has blessed us with healing foods of all kinds, but the handful of mighty vegetables known as the cruciferous varieties are particularly powerful in protecting against all kinds of diseases like cancer, heart disease and strokes.
They are called "cruciferous" because, if given the chance to come to full bloom, these vegetables have flowers with four petals that resemble a cross -- or crux in Latin. These veggies include arugula, broccoli, Brussels sprouts, bok choy, cabbage, cauliflower, collard greens, kale, mustard greens, radishes, turnip greens and watercress.
Each one of these power-packed vegetables contain vitamins-a-plenty, mega-minerals and other substances that research has proven to be active forces in fighting disease. Says the Linus Pauling Macronutrient Institute, "One characteristic that sets cruciferous vegetables apart from other vegetables is their high glucosinolate content [that] can help prevent cancer by enhancing the elimination of carcinogens before they can damage DNA".
Kale in particular is one of the best-known cancer fighters on the planet. Kale is a deep leafy green vegetable that is the richest of all leafy greens in carotenoids. It is extremely high in calcium, in a form that is more absorbable by the body than milk. Since this form of calcium is so easily assimilated, it is a wonder for protecting against osteoporosis and other bone diseases. Although cooking destroys some of the vitamins and phytonutrients, heating high-mineral foods leaves the minerals unscathed.
Unfortunately, people with sensitive systems can have a hard time digesting cruciferous vegetables. Most commonly, these vegetables can cause bloating, stomach upset and gas. If you suffer from these symtoms, but want to add more cruciferous vegetables to your diet, try adding them gradually in small amounts so that your body slowly learns how to tolerate them. Start by adding 1/4-1/2 cup twice a week and increase from there.
Preventing disease before it happens is one of the ways that we can take responsibility for our health. In this modern day and age, no one is immune, but by eating a variety of fresh organic vegetables, especially the cruciferous and deep leafy varieties, we are decreasing the total load of toxicity in our bodies and taking positive steps toward longevity and happiness. Now that's getting to the "crux" of the matter!
Article References:
Linus Pauling Institute
Bauman College culinary course material
Prescription for Dietary Wellness, Phyllis A. Balch
Sign up for Alison's Natural Cooking eLetter - Culinary inspiration, healthy recipes and more! Once a month FREE!
RECIPE: Steamed Kale and Carrots with Lemon Tahini Sauce
Yield: 4 side servings
1 clove garlic, minced
Juice of 1/2 lemon
1/3 cup tahini (sesame butter)
Splash of tamari
1 tablespoon honey
1 bunch kale, chopped
1 carrot, sliced
2 green onions, sliced
Black sesame seeds (optional garnish)
Blend the garlic, lemon juice, tahini, tamari and honey in a small dish until creamy. Add water in increments to make a smooth, pourable dressing. Adjust flavors by adding a little more lemon juice, tamari or honey, if needed. Let stand at least 15 minutes for the flavors to develop.
Steam the kale and carrots together for 5-8 minutes, until tender and bright in color. Remove the vegetables to a bowl or serving plate and toss with the dressing. Top with the green onions and garnish with the optional black sesame seeds. Serve warm.
RECIPE: Brussels Sprouts with Vinegar Glazed Red Onions
Bauman College of Holistic Nutrition and Culinary Arts
Yield: 4 side servings
1 pound Brussels sprouts
Olive oil for sauteeing
1 red onion, sliced
Salt and pepper, to taste
2 tablespoons balsamic vinegar
2 tablespoons toasted pine nuts
Trim the outer leaves and stems from the Brussels sprouts and cut each in half lenghthwise. Steam the sprouts until bright green and tender all the way through, 12-15 minutes.
In a medium saute pan, heat 1-2 tablespoons of olive oil over medium heat. Add the red onion slices and a dash of salt and pepper. Saute until crispy golden. Add the balsamic vinegar and cook, stirring frequently, until the vinegar is reduced and the onions are glazed. Remove from the pan.
Add a little more oil to the pan and toss in the steamed Brussels sprouts. Add a dash of salt and pepper, and saute until they have browned around the edges, about 3 minutes.
Toss the onions into the Brussels sprouts and remove to a decorative plate or bowl. Sprinkle the toasted pine nuts over the top. Serve warm or at room temperature.
About the Author
I am a Certified Nutritional Chef, food writer and culinary instructor through Bauman College of Holistic Nutrition and Culinary Arts in Northern California. I teach cooking and nutrition classes through the Whole Foods Market Salud Cooking School and write a monthly eLetter, also entitled Whole Gourmet Natural Cooking, to a wide audience.
Eight Top Culinary Arts Careers by Andy West
A culinary arts career is an inviting prospect for many people. For one thing, demand is up, as people's busy lives cause them to eat out more and more. For another, a culinary education opens up a variety of possible careers, from running the kitchen in a top restaurant to the very desirable option of owning your own business.
But many ask if there really is money to be made in a culinary arts career. Most of us, when we think of cooks, think of the greasy hamburger flippers at the local diner. There is a good reason that those jobs are normally filled with teenage employees, and that's because anyone with a culinary education and a career plan sets their sights much higher. There are a number of culinary arts careers that offer ambitious folk true earning potential.
Below is a list of eight top culinary arts careers available to those with the appropriate education and experience.
Personal chef A personal chef typically works in a private home for a private employer. Because of this setup, a personal chef often has more flexibility within his or her work environment, not to mention more creative control over the menu. Full time personal chefs usually earn between $35,000 and $50,000.
Head cook or chef The head cook or chef is a culinary arts career that many cooks set their sights on. The head chef at a restaurant is generally in charge of developing menu choices and managing a team of cooks. Although the average salary is $34,000 annually, a head chef at a top restaurant can easily make as much as $60,000, or even more.
Restaurant manager A restaurant manager is in charge of not just the kitchen and its cooks, but also the wait staff. Although a restaurant manager's salary averages around $50,000 annually, a manager in an upscale restaurant can earn considerably more. However, you should also keep in mind that many managers work long hours with little or no overtime compensation.
Pastry chef Believe it or not, being a pastry chef is another good culinary arts career. Pastry chefs' salaries average at about $50,000 annually, although the yearly income is a little less for those who are paid hourly wages.
Executive chef Executive chefs are primarily found at upscale restaurants, and average around $75,000 annually. However, executive chefs can make as much as $120,000 annually in top restaurants.
Sommelier A sommelier, also known as a wine steward, is usually present in upscale restaurants. Although a sommelier's income averages around $60,000, it can sky rocket as high as $150,000.
Wine director A wine director does much the same thing as a sommelier. The average income for a wine director is $85,000 annually.
World-class chef World-class chefs are the ones you see and hear about every day. For example, Wolfgang Puck is a world-class chef who is well known for his signature line of convenience foods. World-class chefs can easily make as much as $100,000, but that figure can increase exponentially if you know how to market your signature lines via books, magazines, television, and other media outlets. A world-class chef is the type of culinary arts career that most cooks fantasize about, and many self-employed caterers hope to eventually make a reality.
As you can see, there are many opportunities available for you to find a high paying culinary arts career. Next time you talk about your dreams, and your friends or family say, "There's no money in that," rattle off a few of these jobs and see if you can't change their minds.
About the Author
The Culinary Institute of Virginia College offers an outstanding culinary arts career program. For information on culinary arts careers, visit http://www.culinard.com/culinary-arts-careers/culinary-arts-careers.cfm
But many ask if there really is money to be made in a culinary arts career. Most of us, when we think of cooks, think of the greasy hamburger flippers at the local diner. There is a good reason that those jobs are normally filled with teenage employees, and that's because anyone with a culinary education and a career plan sets their sights much higher. There are a number of culinary arts careers that offer ambitious folk true earning potential.
Below is a list of eight top culinary arts careers available to those with the appropriate education and experience.
Personal chef A personal chef typically works in a private home for a private employer. Because of this setup, a personal chef often has more flexibility within his or her work environment, not to mention more creative control over the menu. Full time personal chefs usually earn between $35,000 and $50,000.
Head cook or chef The head cook or chef is a culinary arts career that many cooks set their sights on. The head chef at a restaurant is generally in charge of developing menu choices and managing a team of cooks. Although the average salary is $34,000 annually, a head chef at a top restaurant can easily make as much as $60,000, or even more.
Restaurant manager A restaurant manager is in charge of not just the kitchen and its cooks, but also the wait staff. Although a restaurant manager's salary averages around $50,000 annually, a manager in an upscale restaurant can earn considerably more. However, you should also keep in mind that many managers work long hours with little or no overtime compensation.
Pastry chef Believe it or not, being a pastry chef is another good culinary arts career. Pastry chefs' salaries average at about $50,000 annually, although the yearly income is a little less for those who are paid hourly wages.
Executive chef Executive chefs are primarily found at upscale restaurants, and average around $75,000 annually. However, executive chefs can make as much as $120,000 annually in top restaurants.
Sommelier A sommelier, also known as a wine steward, is usually present in upscale restaurants. Although a sommelier's income averages around $60,000, it can sky rocket as high as $150,000.
Wine director A wine director does much the same thing as a sommelier. The average income for a wine director is $85,000 annually.
World-class chef World-class chefs are the ones you see and hear about every day. For example, Wolfgang Puck is a world-class chef who is well known for his signature line of convenience foods. World-class chefs can easily make as much as $100,000, but that figure can increase exponentially if you know how to market your signature lines via books, magazines, television, and other media outlets. A world-class chef is the type of culinary arts career that most cooks fantasize about, and many self-employed caterers hope to eventually make a reality.
As you can see, there are many opportunities available for you to find a high paying culinary arts career. Next time you talk about your dreams, and your friends or family say, "There's no money in that," rattle off a few of these jobs and see if you can't change their minds.
About the Author
The Culinary Institute of Virginia College offers an outstanding culinary arts career program. For information on culinary arts careers, visit http://www.culinard.com/culinary-arts-careers/culinary-arts-careers.cfm
Recognizing Tradition in the Culinary Arts by Morgan Hamilton
I have now realized that making meals and being a cook are not the same things. I used to slavishly follow recipes for many years, but then I began to realize that cooking is not merely about following recipes. Learning the culinary arts means knowing about how to blend ingredients and using different cooking methods.
Of course, I still collect recipes, but I can now do my own experimenting. I am now able to adapt with substitutes if I don't have the original ingredients. One of the most important things I learned is that there are a set of ingredients that I should never run out of.
These set of ingredients form the basis of the culinary arts for cuisines from Mexico, Italy, Spain, China or wherever. For instance, you should never be without garam masala, the blend of spices we all know as curry if you want to cook Indian food.
You will be able to learn well through trial and error. It doesn't matter if you commit a few mistakes as long as you learn from them. You can take cookery classes if you prefer a more structured approach to the culinary arts. Personally I want to go on one of those cookery vacations. This way I'll be able to combine a sightseeing vacation with learning cooking skills.
In these day and age, there is no excuse for not learning how to cook because there are so many cookery books and articles in magazines. We are now in the culture of the celebrity chef. In fact, there is an entire TV channel dedicated to the subject of food. However, a lot of us are watching the programs, but we're actually cooking less.
People are now too busy working and have stopped making meals from scratch. The emergence of ready meals and processed food means that the culinary arts are being neglected in many kitchens. Contemporary schools are also not teaching the next generation about nutrition and how to cook proper meals.
I'm aware that British food has a bad reputation because I am from the UK. I admit that we tend to over boil vegetables and everything was a bit unadventurous. However, I think that situation has improved in my country. We have been enlightened by the influence of the culinary arts from other countries and our desire to eat at restaurants. The state of the British food scene has never been better in my opinion.
We have also recognized the culinary arts of our own traditions in addition to embracing the food from other lands. There are also some great dishes from the English regions, Scotland and Ireland. All we need is to re-learn how to present them properly.
About the Author
Morgan Hamilton offers expert advice and great tips regarding all aspects concerning Culinary Arts. Visit our site for more helpful information about Culinary Arts USA and other similar topics.
Of course, I still collect recipes, but I can now do my own experimenting. I am now able to adapt with substitutes if I don't have the original ingredients. One of the most important things I learned is that there are a set of ingredients that I should never run out of.
These set of ingredients form the basis of the culinary arts for cuisines from Mexico, Italy, Spain, China or wherever. For instance, you should never be without garam masala, the blend of spices we all know as curry if you want to cook Indian food.
You will be able to learn well through trial and error. It doesn't matter if you commit a few mistakes as long as you learn from them. You can take cookery classes if you prefer a more structured approach to the culinary arts. Personally I want to go on one of those cookery vacations. This way I'll be able to combine a sightseeing vacation with learning cooking skills.
In these day and age, there is no excuse for not learning how to cook because there are so many cookery books and articles in magazines. We are now in the culture of the celebrity chef. In fact, there is an entire TV channel dedicated to the subject of food. However, a lot of us are watching the programs, but we're actually cooking less.
People are now too busy working and have stopped making meals from scratch. The emergence of ready meals and processed food means that the culinary arts are being neglected in many kitchens. Contemporary schools are also not teaching the next generation about nutrition and how to cook proper meals.
I'm aware that British food has a bad reputation because I am from the UK. I admit that we tend to over boil vegetables and everything was a bit unadventurous. However, I think that situation has improved in my country. We have been enlightened by the influence of the culinary arts from other countries and our desire to eat at restaurants. The state of the British food scene has never been better in my opinion.
We have also recognized the culinary arts of our own traditions in addition to embracing the food from other lands. There are also some great dishes from the English regions, Scotland and Ireland. All we need is to re-learn how to present them properly.
About the Author
Morgan Hamilton offers expert advice and great tips regarding all aspects concerning Culinary Arts. Visit our site for more helpful information about Culinary Arts USA and other similar topics.
Tempering Chocolate for Luscious Candies and Desserts by Mike Churchill
© 2007, All Rights Reserved
It has been described as sinful, decadent, addictive and a woman's best friend. With beans that were once used as currency, the value of chocolate (both economic and psychological) has long been understood. By far the most popular ingredient in desserts, this velvety-smooth confection can require a bit of delicate handling if you plan on using it for molding or coating. With a few professional tips, you can easily learn to temper chocolate and make luscious candies, desserts and other treats.
Why go to the trouble of tempering chocolate? Why not just melt it and go? In order to understand the need and purpose of tempering, you must first understand the makeup of chocolate. Chicago cooking school students can learn these essentials and so can you!
What Makes Chocolate So "Temper-mental"?
Real chocolate (not confectioners coating) contains between 50-60% cocoa butter. Within the butter are crystals. The cocoa butter crystals remain suspended until the chocolate is heated. As the temperature rises, the crystals break loose. When the chocolate cools, crystals rise to the surface forming a dusty white/gray film. Also, rather than snapping crisply when bitten into, heated, untempered chocolate crumbles. The normal, creamy texture is replaced with a dry, powdery consistency.
Properly tempered chocolate, on the other hand, is creamy, glossy and firm enough to hold up well to molding, coating and other processes. Culinary arts school instructors explain that this is because tempering cools the chocolate slowly, returning the crystals to their suspended state.
The Tempering Process
Chefs at prominent restaurants in popular cities like New York or Chicago, cooking school instructors, and experienced confectioners use similar processes when tempering chocolate. While the details may vary slightly, these steps will deliver the results you need.
Heat a double boiler to a fast simmer. You can also use a glass bowl set atop a pot. In the top of the double boiler, melt 2/3 of your chocolate. Once smooth, remove the bowl from the heat. Coarsely chop the remaining 1/3 of the chocolate and add it, about 1/2 cup at the time, to the bowl. Stir gently until the chocolate melts and blends. Continue until all chocolate is melted. This process, taught in well-respected culinary arts schools, incorporates more cocoa butter solids and crystals into the previously melted chocolate to prevent it from crumbling, turning gray and losing its texture.
Once the chocolate is tempered, keep a constant check on its temperature. A rise above 91 degrees Fahrenheit will cause the mixture to fall out of temper. There is no recovery from this. It will be necessary to start over from the beginning.
Now you are ready to coat fresh, plump strawberries, creamy peanut butter balls, nuts and more. Tempered chocolate is also great for use in icings and frostings, candies, sculpted accents and more.
Before venturing to make your next chocolate treats, use the technique the pros use. While preparation may take a few more minutes, it's well worth the effort. Tempering your chocolate is one of the small details that bring about beautiful and tasty results.
About the Author
Mike Churchill provides online marketing support for the Cooking & Hospitality Institute of Chicago. Cooking school applications are currently being accepted. If you love cooking, attending culinary arts school could be the next step. Visit us at http://www.chic.edu.
It has been described as sinful, decadent, addictive and a woman's best friend. With beans that were once used as currency, the value of chocolate (both economic and psychological) has long been understood. By far the most popular ingredient in desserts, this velvety-smooth confection can require a bit of delicate handling if you plan on using it for molding or coating. With a few professional tips, you can easily learn to temper chocolate and make luscious candies, desserts and other treats.
Why go to the trouble of tempering chocolate? Why not just melt it and go? In order to understand the need and purpose of tempering, you must first understand the makeup of chocolate. Chicago cooking school students can learn these essentials and so can you!
What Makes Chocolate So "Temper-mental"?
Real chocolate (not confectioners coating) contains between 50-60% cocoa butter. Within the butter are crystals. The cocoa butter crystals remain suspended until the chocolate is heated. As the temperature rises, the crystals break loose. When the chocolate cools, crystals rise to the surface forming a dusty white/gray film. Also, rather than snapping crisply when bitten into, heated, untempered chocolate crumbles. The normal, creamy texture is replaced with a dry, powdery consistency.
Properly tempered chocolate, on the other hand, is creamy, glossy and firm enough to hold up well to molding, coating and other processes. Culinary arts school instructors explain that this is because tempering cools the chocolate slowly, returning the crystals to their suspended state.
The Tempering Process
Chefs at prominent restaurants in popular cities like New York or Chicago, cooking school instructors, and experienced confectioners use similar processes when tempering chocolate. While the details may vary slightly, these steps will deliver the results you need.
Heat a double boiler to a fast simmer. You can also use a glass bowl set atop a pot. In the top of the double boiler, melt 2/3 of your chocolate. Once smooth, remove the bowl from the heat. Coarsely chop the remaining 1/3 of the chocolate and add it, about 1/2 cup at the time, to the bowl. Stir gently until the chocolate melts and blends. Continue until all chocolate is melted. This process, taught in well-respected culinary arts schools, incorporates more cocoa butter solids and crystals into the previously melted chocolate to prevent it from crumbling, turning gray and losing its texture.
Once the chocolate is tempered, keep a constant check on its temperature. A rise above 91 degrees Fahrenheit will cause the mixture to fall out of temper. There is no recovery from this. It will be necessary to start over from the beginning.
Now you are ready to coat fresh, plump strawberries, creamy peanut butter balls, nuts and more. Tempered chocolate is also great for use in icings and frostings, candies, sculpted accents and more.
Before venturing to make your next chocolate treats, use the technique the pros use. While preparation may take a few more minutes, it's well worth the effort. Tempering your chocolate is one of the small details that bring about beautiful and tasty results.
About the Author
Mike Churchill provides online marketing support for the Cooking & Hospitality Institute of Chicago. Cooking school applications are currently being accepted. If you love cooking, attending culinary arts school could be the next step. Visit us at http://www.chic.edu.
Cooking Degrees -- Yum! by Elise B. Zito
Tony Holmes, a recent high school graduate and aspiring chef, realized his passion for the creation and preparation of food almost by accident, through an elective culinary class he chose to take his junior year. "I wasn't necessarily interested in [the culinary arts] at first -- I just took the class for fun," says Tony. But through his classroom experience, he discovered his passion for cooking. "You get to interact with so many different people, and be creative with food," he says. "That's what I love about it."
After realizing his true love for all things culinary, Tony enrolled in the After School Matters program, a non-profit organization dedicated to supplying Chicago teens with unique after school opportunities, which in his case meant a culinary apprentice program. Through After School Matters, Tony has gotten plenty of hands-on experience preparing and serving meals to others. "It's like school and work combined -- you get to learn while getting real world experience," he says. Each week, the students have a different theme, and all the meals they serve follow that theme. Next week, for instance, it's going to be all Irish cuisine for the folks who sample the students' dishes.
Preparing such a wide variety of foods has inspired Tony to learn everything he can about all aspects of the culinary industry. "Most people end up going into either baking and pastry or savory," says Tony. "But I want to try to do both." For those who aren't familiar with cooking degrees lingo, "savory" refers to the study of entrees, while baking and pastry is more bread and dessert-oriented. And to become an expert in both areas takes an especially devoted and highly motivated student.
OK, so I love cooking -- now what?
For aspiring chefs, the typical length of time needed to earn their cooking degrees is between two and four years. "Two years focused on cooking, and two years learning about the business," says Tony, who plans on completing his bachelor's degree in Chicago after earning his associate's degree at the Culinary Institute of America (CIA, Hyde Park, NY). During his senior year of high school, Tony was accepted into CIA, but faced the threat of not being able to attend due to financial difficulties. However, as his high school graduation was approaching, Tony placed first in a culinary competition sponsored by the Careers to Culinary Arts Program (CCAP). The prize? A full scholarship to CIA, where he plans on starting in January 2007.
"It pretty much humbled me because there are people out there who weren't able to be in the competition who are probably better than me," he says, regarding his first place finish. "Sometimes I still can't believe I'm going [to CIA] -- my parents didn't really want me to go out of state -- but I'm just ready. I'm not scared at all." Many students pursue cooking degrees at CIA, but for Tony, this is a dream come true. "I just want to learn everything -- whatever they throw at me, I want to learn it."
A taste of "real world" cooking...
The CCAP competition wasn't Tony's first culinary victory. In the summer of 2005, he won another scholarship to study for one week at the Le Cordon Bleu London Culinary Institute, one of the most prestigious global culinary institutions. Aside from loving his experience so much that he wishes he could go back and "do it all over again," it also helped land him a job at Avec, a well-known Chicago restaurant.
"It's one of the best restaurants in Chicago, and I do a lot of prep work," he says. Prep work, in the world of cooking degrees, means getting things ready for the chefs working the "line" in the kitchen. That means doing things like making sure the right ingredients and garnishes, like parsley, are ready, and making dough or taking care of any basic food preparation the cooks may need. "They're unique and different with their food, and I do a lot of watching and learning about how to make different dishes," Tony says of his observations at Avec.
Beyond the classroom...
As far as his future goals, Tony hopes to open his own place, design his own menu, and serve his customers some of the best food out there. "I eventually do want to own my own restaurant," Tony says. "The dream situation would be to start working at a restaurant, and then have the owner approach me about becoming a partner." Although he's mainly got cooking degrees on his mind right now, Tony has put some thought into what sort of restaurant he'd like to run. "Most likely, it's going to be like a fine dining restaurant -- not extremely fancy, but still nice," he says. He also plans on combining American cuisine with Italian and French foods to create interesting and appealing taste combinations for his customers.
His advice to other aspiring chefs? "You have to be passionate about it, and you have to love to cook for other people," he says. "The stuff you see on The Food Network makes it look easy, but it's a lot of hard work." Even with all the perks, such as meeting new people and getting to do what you love, Tony insists that without passion, you won't make it very far. "There is a downside," he says. "The long hours -- sometimes you're out 'til one or two in the morning, and it can be very tiring and draining."
So if you love to sleep more than you love to cook, then working towards cooking degrees may not be for you. But if the opposite is true, and you're ready to work hard and do what it takes to earn a living doing what you love, then find out more about earning cooking degrees today.
To find college and career schools near you, surf http://www.CollegeSurfing.com.
© Copyright 2007
The CollegeBound Network
All Rights Reserved
NOTICE: Article(s) may be republished free of charge to relevant websites, as long as Copyright and Author Resource Box are included; and ALL Hyperlinks REMAIN intact and active.
About the Author
Elise B. Zito is a frequent contributor to The CollegeBound Network. Learn more about finding a school or career that's right for you!
After realizing his true love for all things culinary, Tony enrolled in the After School Matters program, a non-profit organization dedicated to supplying Chicago teens with unique after school opportunities, which in his case meant a culinary apprentice program. Through After School Matters, Tony has gotten plenty of hands-on experience preparing and serving meals to others. "It's like school and work combined -- you get to learn while getting real world experience," he says. Each week, the students have a different theme, and all the meals they serve follow that theme. Next week, for instance, it's going to be all Irish cuisine for the folks who sample the students' dishes.
Preparing such a wide variety of foods has inspired Tony to learn everything he can about all aspects of the culinary industry. "Most people end up going into either baking and pastry or savory," says Tony. "But I want to try to do both." For those who aren't familiar with cooking degrees lingo, "savory" refers to the study of entrees, while baking and pastry is more bread and dessert-oriented. And to become an expert in both areas takes an especially devoted and highly motivated student.
OK, so I love cooking -- now what?
For aspiring chefs, the typical length of time needed to earn their cooking degrees is between two and four years. "Two years focused on cooking, and two years learning about the business," says Tony, who plans on completing his bachelor's degree in Chicago after earning his associate's degree at the Culinary Institute of America (CIA, Hyde Park, NY). During his senior year of high school, Tony was accepted into CIA, but faced the threat of not being able to attend due to financial difficulties. However, as his high school graduation was approaching, Tony placed first in a culinary competition sponsored by the Careers to Culinary Arts Program (CCAP). The prize? A full scholarship to CIA, where he plans on starting in January 2007.
"It pretty much humbled me because there are people out there who weren't able to be in the competition who are probably better than me," he says, regarding his first place finish. "Sometimes I still can't believe I'm going [to CIA] -- my parents didn't really want me to go out of state -- but I'm just ready. I'm not scared at all." Many students pursue cooking degrees at CIA, but for Tony, this is a dream come true. "I just want to learn everything -- whatever they throw at me, I want to learn it."
A taste of "real world" cooking...
The CCAP competition wasn't Tony's first culinary victory. In the summer of 2005, he won another scholarship to study for one week at the Le Cordon Bleu London Culinary Institute, one of the most prestigious global culinary institutions. Aside from loving his experience so much that he wishes he could go back and "do it all over again," it also helped land him a job at Avec, a well-known Chicago restaurant.
"It's one of the best restaurants in Chicago, and I do a lot of prep work," he says. Prep work, in the world of cooking degrees, means getting things ready for the chefs working the "line" in the kitchen. That means doing things like making sure the right ingredients and garnishes, like parsley, are ready, and making dough or taking care of any basic food preparation the cooks may need. "They're unique and different with their food, and I do a lot of watching and learning about how to make different dishes," Tony says of his observations at Avec.
Beyond the classroom...
As far as his future goals, Tony hopes to open his own place, design his own menu, and serve his customers some of the best food out there. "I eventually do want to own my own restaurant," Tony says. "The dream situation would be to start working at a restaurant, and then have the owner approach me about becoming a partner." Although he's mainly got cooking degrees on his mind right now, Tony has put some thought into what sort of restaurant he'd like to run. "Most likely, it's going to be like a fine dining restaurant -- not extremely fancy, but still nice," he says. He also plans on combining American cuisine with Italian and French foods to create interesting and appealing taste combinations for his customers.
His advice to other aspiring chefs? "You have to be passionate about it, and you have to love to cook for other people," he says. "The stuff you see on The Food Network makes it look easy, but it's a lot of hard work." Even with all the perks, such as meeting new people and getting to do what you love, Tony insists that without passion, you won't make it very far. "There is a downside," he says. "The long hours -- sometimes you're out 'til one or two in the morning, and it can be very tiring and draining."
So if you love to sleep more than you love to cook, then working towards cooking degrees may not be for you. But if the opposite is true, and you're ready to work hard and do what it takes to earn a living doing what you love, then find out more about earning cooking degrees today.
To find college and career schools near you, surf http://www.CollegeSurfing.com.
© Copyright 2007
The CollegeBound Network
All Rights Reserved
NOTICE: Article(s) may be republished free of charge to relevant websites, as long as Copyright and Author Resource Box are included; and ALL Hyperlinks REMAIN intact and active.
About the Author
Elise B. Zito is a frequent contributor to The CollegeBound Network. Learn more about finding a school or career that's right for you!
Cut the Fat: A Taste Test of Culinary Arts Education by Paul D. Rosevear
Do economics courses leave you craving a bit more crunch? Find yourself wanting to take a bite out of bio? Are your literature courses a bit too sweet, and your poly-sci courses a little too sour? Maybe a traditional liberal arts education isn't exactly your cup of tea... What is? Culinary study.
The Call of the Kitchen If you'd rather spend time studying a cookbook than a chem book, you probably know it already - most culinary schools seem to have an inclination toward the kitchen before they graduate high school. What you may not know is that your passion can translate to a very exciting and lucrative culinary career.
"I spent my freshman year at New York University (New York, NY)," say Debbie Shure. "I had a kitchen in my dorm and I would always cook for my friends. It was a great hobby, but I never knew that I wanted to make a career out of it." Things have since changed, as Debbie recently graduated from Johnson ... Wales' (Providence, RI), a world-renowned culinary school, and now has a successful culinary career at Chocolatier magazine.
The same held true for Nathan Rhodes, who worked in Enterprise Rent-A-Car's corporate office after high school. "I always had a passion for food, and I picked up on that early on," says Nathan, now 24 and studying at The Culinary Institute of America (CIA, Hyde Park, NY)."I was working a corporate job, because that's what I thought I was 'supposed' to do. Then I saw a television special on WOLFGANG PUCK [a famous chef and restaurant owner]. It inspired me to apply to culinary school, and now I love it to death!" Well - death by chocolate, maybe.
Nathan was able to find just the right recipe for his culinary career dreams. How to start? By finding the right culinary school for you.
Culinary Schools: Not Your Average Classroom You may have a knack for whipping up late-night mac n' cheese or adding just the right amount of cream and sugar in your morning coffee, but culinary school will probably be a bit more demanding.
"CIA's associate's program is about 85 percent hands-on learning," says Nathan. "The day starts with a lecture that reviews recipes and answers questions, and for the next five hours you're in the kitchen. Then there's a lecture to close the day."
But the hard work pays off. "The thing about culinary school is you get out what you put in," says Debbie. "If you work hard, you'll learn a ton. Your instructors are completely willing to help you as long as you're motivated."
The Real (Culinary) World As the recent reality show, "The Restaurant" showed, the day-to-day operations of a culinary career - particularly within a popular eatery - are frantic, fast-paced, demanding, and most importantly, exciting. Most culinary schools have some kind of externship program, where you work on site, to help give you a taste of what a culinary career is like.
"CIA's externship lasts 21 weeks and you can go to any of the 1,700 approved sites," explains Nathan. "It's sort of like a job application, where the restaurants are looking to hire students. You apply, go on an interview, and then hopefully get the position." For students embarking on such study, finding a culinary school that places great value on in-the-kitchen experience is vital to your future culinary career.
A Culinary Career Smorgasbord Perhaps the most important thing to know about earning a culinary degree at culinary school is that it won't limit you to the kitchen. "The food industry is experiencing a huge boom right now, and there are many more jobs than there used to be," says Colleen Pontes, a CIA graduate and former Chocolatier food writer. "The popularity of MARTHA STEWART opened the door for food media and food TV, and the industry in general is generating so much excitement and interest at the moment."
"We want to show people the culinary career opportunities that are out there," says Kathy Shaw, sales and marketing director at Le Cordon Bleu (Ottawa, Ontario), and graduate of the school's culinary school programs in Paris. "I started out wanting to be a chef, now I do the school's marketing. There are many ways to make this passion a career."
"There are countless culinary careers beyond being a chef like catering, food TV, food writing, food art, event planning, food critic positions," agrees Nathan. "Even research and development at major food companies like Hershey's or Campbell's - all of the sauces, candies, soups and flavors those mega companies put out are designed by people with culinary abilities."
And you'll never be stuck in one place. "When I first started, I wanted to be in the kitchen making desserts for people," says Debbie. "Now I realize I want to be a food writer, which will be great. I can combine all of my food knowledge with my writing skills and help Americans understand what good food is all about!"
To find college and career schools near you, surf http://www.CollegeSurfing.com.
© Copyright 2007
The CollegeBound Network
All Rights Reserved
NOTICE: Article(s) may be republished free of charge to relevant websites, as long as Copyright and Author Resource Box are included; and ALL Hyperlinks REMAIN intact and active.
About the Author
Paul D. Rosevear is a frequent contributor to The CollegeBound Network. Learn more about finding a school or career that's right for you!
The Call of the Kitchen If you'd rather spend time studying a cookbook than a chem book, you probably know it already - most culinary schools seem to have an inclination toward the kitchen before they graduate high school. What you may not know is that your passion can translate to a very exciting and lucrative culinary career.
"I spent my freshman year at New York University (New York, NY)," say Debbie Shure. "I had a kitchen in my dorm and I would always cook for my friends. It was a great hobby, but I never knew that I wanted to make a career out of it." Things have since changed, as Debbie recently graduated from Johnson ... Wales' (Providence, RI), a world-renowned culinary school, and now has a successful culinary career at Chocolatier magazine.
The same held true for Nathan Rhodes, who worked in Enterprise Rent-A-Car's corporate office after high school. "I always had a passion for food, and I picked up on that early on," says Nathan, now 24 and studying at The Culinary Institute of America (CIA, Hyde Park, NY)."I was working a corporate job, because that's what I thought I was 'supposed' to do. Then I saw a television special on WOLFGANG PUCK [a famous chef and restaurant owner]. It inspired me to apply to culinary school, and now I love it to death!" Well - death by chocolate, maybe.
Nathan was able to find just the right recipe for his culinary career dreams. How to start? By finding the right culinary school for you.
Culinary Schools: Not Your Average Classroom You may have a knack for whipping up late-night mac n' cheese or adding just the right amount of cream and sugar in your morning coffee, but culinary school will probably be a bit more demanding.
"CIA's associate's program is about 85 percent hands-on learning," says Nathan. "The day starts with a lecture that reviews recipes and answers questions, and for the next five hours you're in the kitchen. Then there's a lecture to close the day."
But the hard work pays off. "The thing about culinary school is you get out what you put in," says Debbie. "If you work hard, you'll learn a ton. Your instructors are completely willing to help you as long as you're motivated."
The Real (Culinary) World As the recent reality show, "The Restaurant" showed, the day-to-day operations of a culinary career - particularly within a popular eatery - are frantic, fast-paced, demanding, and most importantly, exciting. Most culinary schools have some kind of externship program, where you work on site, to help give you a taste of what a culinary career is like.
"CIA's externship lasts 21 weeks and you can go to any of the 1,700 approved sites," explains Nathan. "It's sort of like a job application, where the restaurants are looking to hire students. You apply, go on an interview, and then hopefully get the position." For students embarking on such study, finding a culinary school that places great value on in-the-kitchen experience is vital to your future culinary career.
A Culinary Career Smorgasbord Perhaps the most important thing to know about earning a culinary degree at culinary school is that it won't limit you to the kitchen. "The food industry is experiencing a huge boom right now, and there are many more jobs than there used to be," says Colleen Pontes, a CIA graduate and former Chocolatier food writer. "The popularity of MARTHA STEWART opened the door for food media and food TV, and the industry in general is generating so much excitement and interest at the moment."
"We want to show people the culinary career opportunities that are out there," says Kathy Shaw, sales and marketing director at Le Cordon Bleu (Ottawa, Ontario), and graduate of the school's culinary school programs in Paris. "I started out wanting to be a chef, now I do the school's marketing. There are many ways to make this passion a career."
"There are countless culinary careers beyond being a chef like catering, food TV, food writing, food art, event planning, food critic positions," agrees Nathan. "Even research and development at major food companies like Hershey's or Campbell's - all of the sauces, candies, soups and flavors those mega companies put out are designed by people with culinary abilities."
And you'll never be stuck in one place. "When I first started, I wanted to be in the kitchen making desserts for people," says Debbie. "Now I realize I want to be a food writer, which will be great. I can combine all of my food knowledge with my writing skills and help Americans understand what good food is all about!"
To find college and career schools near you, surf http://www.CollegeSurfing.com.
© Copyright 2007
The CollegeBound Network
All Rights Reserved
NOTICE: Article(s) may be republished free of charge to relevant websites, as long as Copyright and Author Resource Box are included; and ALL Hyperlinks REMAIN intact and active.
About the Author
Paul D. Rosevear is a frequent contributor to The CollegeBound Network. Learn more about finding a school or career that's right for you!
How To Be A Critic Of The Culinary Arts by Tony Jacowski
What It Entails
Food writers are treated like celebrities. They are almost like stars of the screen or stage. People not only follow their columns regularly, they even visit or avoid restaurants on their advice and even quote from their articles to friends. However, being a food critic isn't always easy. The idea of being a food critic is actually a lot more appealing than the essence of actually being one. It is a physical challenge to keep eating "rich" food or "bad" food frequently.
Required Skills
To be a good food critic, one needs not only to have good writing skills, but also an unwavering ethical sense and an understanding of the culinary arts. As a critic, good writing skills are essential. When condemning a restaurant with a bad review, the person must be able to write diplomatically, stating specific opinion, without being overly offensive. Similarly, the critic must be able to write a positive review with enough detail to explain to the reader why the reviewed restaurant is good.
Ethics are a major consideration in the field. It is important to remain anonymous on a restaurant visit. The writer's goal is to assess the food and service and this can be best accomplished with anonymity. Many restaurants expect a positive review in exchange for a free meal. This can be awkward, especially if the meal wasn't all it was expected to be.
Where Can I Learn?
The most important requirement, however, is the thorough knowledge of the culinary art. If you are not an expert in the culinary art, no one will believe your reviews. Knowledge gives credibility and writing about a subject you are not familiar with will make your judgment questionable and your credentials doubtful. There are a number of ways to gain this knowledge. There are books, magazines and other media that focus on the culinary art and organize classes.
Concepts like food preparation, presentation and operating a commercial kitchen are an integral part of food criticism. Most culinary schools offer recreational and short-term food appreciation classes, along with their associate's and bachelor's degree programs. This allows the aspiring food critic to decide a level of expertise desired.
Job Prospects
There are a number of jobs available for writers who want to focus on the culinary arts. For example, newspapers, general and culinary magazines frequently have staff writers, columnists, restaurant reviewers and editors who write about and edit articles on the culinary art. A number of publications also accept the work of freelance writers, allowing food writers to maintain a certain degree of autonomy, as well as pursue a parallel career. Regional and tourist guidebooks, city entertainment guides and a large number of Internet websites also accommodate food columns. A food critic who is an expert is valuable asset to any publication.
About the Author
Tony Jacowski is a quality analyst for The MBA Journal. Aveta Solution's Six Sigma Online offers online six sigma training and certification classes for lean six sigma, black belts, green belts, and yellow belts.
Food writers are treated like celebrities. They are almost like stars of the screen or stage. People not only follow their columns regularly, they even visit or avoid restaurants on their advice and even quote from their articles to friends. However, being a food critic isn't always easy. The idea of being a food critic is actually a lot more appealing than the essence of actually being one. It is a physical challenge to keep eating "rich" food or "bad" food frequently.
Required Skills
To be a good food critic, one needs not only to have good writing skills, but also an unwavering ethical sense and an understanding of the culinary arts. As a critic, good writing skills are essential. When condemning a restaurant with a bad review, the person must be able to write diplomatically, stating specific opinion, without being overly offensive. Similarly, the critic must be able to write a positive review with enough detail to explain to the reader why the reviewed restaurant is good.
Ethics are a major consideration in the field. It is important to remain anonymous on a restaurant visit. The writer's goal is to assess the food and service and this can be best accomplished with anonymity. Many restaurants expect a positive review in exchange for a free meal. This can be awkward, especially if the meal wasn't all it was expected to be.
Where Can I Learn?
The most important requirement, however, is the thorough knowledge of the culinary art. If you are not an expert in the culinary art, no one will believe your reviews. Knowledge gives credibility and writing about a subject you are not familiar with will make your judgment questionable and your credentials doubtful. There are a number of ways to gain this knowledge. There are books, magazines and other media that focus on the culinary art and organize classes.
Concepts like food preparation, presentation and operating a commercial kitchen are an integral part of food criticism. Most culinary schools offer recreational and short-term food appreciation classes, along with their associate's and bachelor's degree programs. This allows the aspiring food critic to decide a level of expertise desired.
Job Prospects
There are a number of jobs available for writers who want to focus on the culinary arts. For example, newspapers, general and culinary magazines frequently have staff writers, columnists, restaurant reviewers and editors who write about and edit articles on the culinary art. A number of publications also accept the work of freelance writers, allowing food writers to maintain a certain degree of autonomy, as well as pursue a parallel career. Regional and tourist guidebooks, city entertainment guides and a large number of Internet websites also accommodate food columns. A food critic who is an expert is valuable asset to any publication.
About the Author
Tony Jacowski is a quality analyst for The MBA Journal. Aveta Solution's Six Sigma Online offers online six sigma training and certification classes for lean six sigma, black belts, green belts, and yellow belts.
Five easy steps to enroll into a culinary art degree program online by Namita Awasthi
Excellent and well-trained Chefs are in a great demand these days with the rapid growth of the hospitality industry. If you are interested in Food and Management and would like to train for a career in the culinary field, without taking the time off to attend a regular college, you can go for a culinary art degree program online.
Online college degrees nowadays are no different in curriculum and coursework from regular college degrees, and receive equal consideration from prospective employers.
Here are five steps for enrolling into a culinary art degree program online:
1. Identify colleges that are offering culinary art degree programs. Choose the college that suits you the best and check if the institution is legally accredited by a proper regional association. A degree from a non-accredited school is not taken as valid by employers and, unless you are pursuing the course for your own private pleasure, this can turn out to be a problem career-wise. So make sure you go for culinary art degrees from a list of well-recommended culinary schools.
2. Inquire about the various courses that are offered. A well-rounded culinary art degree program online ought to include training in Food Preparation and Management, Workforce Organization, Communication Skills, Customer Relations, and Computer Technology.
3. Inquire about fees, if there are scholarships or grants available, and about refund policies. So if, for some reason, you decide you don't want to continue with the online college degree, you can get your money back.
4. Ask about the professional standing and experience of the teachers conducting the course, and the number of students that will be taking the course along with you.
5. Ask about the computer hardware and software and the curriculum material that will be needed for the online culinary art degree program. Find out the timings for group discussions or projects, and try to participate effectively.
Once you are through with the above steps, enroll in a suitable course and just get-going!
About the Author
Namita is online correspondent for Education-advancement.com, one of the web's largest online education directories. She have 10 plus years writing experienced in demographic research.
Online college degrees nowadays are no different in curriculum and coursework from regular college degrees, and receive equal consideration from prospective employers.
Here are five steps for enrolling into a culinary art degree program online:
1. Identify colleges that are offering culinary art degree programs. Choose the college that suits you the best and check if the institution is legally accredited by a proper regional association. A degree from a non-accredited school is not taken as valid by employers and, unless you are pursuing the course for your own private pleasure, this can turn out to be a problem career-wise. So make sure you go for culinary art degrees from a list of well-recommended culinary schools.
2. Inquire about the various courses that are offered. A well-rounded culinary art degree program online ought to include training in Food Preparation and Management, Workforce Organization, Communication Skills, Customer Relations, and Computer Technology.
3. Inquire about fees, if there are scholarships or grants available, and about refund policies. So if, for some reason, you decide you don't want to continue with the online college degree, you can get your money back.
4. Ask about the professional standing and experience of the teachers conducting the course, and the number of students that will be taking the course along with you.
5. Ask about the computer hardware and software and the curriculum material that will be needed for the online culinary art degree program. Find out the timings for group discussions or projects, and try to participate effectively.
Once you are through with the above steps, enroll in a suitable course and just get-going!
About the Author
Namita is online correspondent for Education-advancement.com, one of the web's largest online education directories. She have 10 plus years writing experienced in demographic research.
Success in Culinary Management Careers by Paul D. Rosevear
Let's face it -- earning great money in a career you love is anything but an acquired taste. That's why culinary management careers are exploding as one of the nation's most rapidly rising occupations. According to the National Restaurant Association, the nation's 900,000 restaurants will hit almost $500 billion in sales this year. Is that number high enough for you to finally consider culinary management careers? We're guessing yes.
The fact is, there's no better time to begin exploring your desires to start culinary management careers than now, especially with the growing popularity of the food industry. Between popular television programs, bestselling books, and the overall commercialization of the food industry, culinary management is a hot field with plenty of opportunity in terms of job selection and earning potential. The US Bureau of Labor Statistics estimates steady job increase from now until 2006, when approximately 12 million people will be employed in the food industry. In fact, between December 2001 and April 2004, nearly 373,000 jobs were added to restaurants and bars. All of these numbers add up to one thing -- a blossoming culinary management career for you.
So what do you need to being your career besides a passion for food and the desire to provide a great experience to customers? A degree from a culinary management program. Official training in your field will help bolster your credentials and set you apart from competitors. There are a wide variety of positions within a culinary management career, all of which have corresponding academic programs available at schools around the country.
Combine your ability to direct a staff with a degree in management, and you'll be a valuable asset to any restaurant. Take your passion for food preparation and pair that with a degree in culinary arts and an internship at a reputable restaurant and your restaurant career will be off and running. With a field this explosive, the question isn't whether or not there are opportunities -- it's whether or not you'll tackle them when they surface. Explore your culinary management career today.
To find college and career schools near you, surf http://www.CollegeSurfing.com.
© Copyright 2007
The CollegeBound Network
All Rights Reserved
NOTICE: Article(s) may be republished free of charge to relevant websites, as long as Copyright and Author Resource Box are included; and ALL Hyperlinks REMAIN intact and active.
About the Author
Paul D. Rosevear is a frequent contributor to The CollegeBound Network. Learn more about finding a school or career that's right for you!
The fact is, there's no better time to begin exploring your desires to start culinary management careers than now, especially with the growing popularity of the food industry. Between popular television programs, bestselling books, and the overall commercialization of the food industry, culinary management is a hot field with plenty of opportunity in terms of job selection and earning potential. The US Bureau of Labor Statistics estimates steady job increase from now until 2006, when approximately 12 million people will be employed in the food industry. In fact, between December 2001 and April 2004, nearly 373,000 jobs were added to restaurants and bars. All of these numbers add up to one thing -- a blossoming culinary management career for you.
So what do you need to being your career besides a passion for food and the desire to provide a great experience to customers? A degree from a culinary management program. Official training in your field will help bolster your credentials and set you apart from competitors. There are a wide variety of positions within a culinary management career, all of which have corresponding academic programs available at schools around the country.
Combine your ability to direct a staff with a degree in management, and you'll be a valuable asset to any restaurant. Take your passion for food preparation and pair that with a degree in culinary arts and an internship at a reputable restaurant and your restaurant career will be off and running. With a field this explosive, the question isn't whether or not there are opportunities -- it's whether or not you'll tackle them when they surface. Explore your culinary management career today.
To find college and career schools near you, surf http://www.CollegeSurfing.com.
© Copyright 2007
The CollegeBound Network
All Rights Reserved
NOTICE: Article(s) may be republished free of charge to relevant websites, as long as Copyright and Author Resource Box are included; and ALL Hyperlinks REMAIN intact and active.
About the Author
Paul D. Rosevear is a frequent contributor to The CollegeBound Network. Learn more about finding a school or career that's right for you!
On the Road to Becoming a Culinary Manager by Ysolt Usigan
A career in the culinary industry can include working in culinary management for a restaurant, hotel, resort, catering business or private chefing. "There are a variety of career paths that a student can take," says Rebecca Marrs, director of career service for the California School of Culinary Arts. "We recommend that students set a goal early on so they can get started on that right path."
What Path Should You Take to Become a Culinary Manager?
Only you can set your path, of course. Hone in on what you find most enjoyable when it comes to the culinary industry. Also keep your strengths and weaknesses in mind when choosing a direction, advises Marrs. "I have been with the California School of Culinary Arts for more than a year and have a background in the staffing service industry for four years," she explains.
For Marrs, the right path was a combination of culinary management and human resources. You might want to work hands-on and in the kitchen. You might enjoy event planning and catering. The culinary industry has various disciplines for you to choose from that can lead you to your inevitable destination: to become a culinary manager.
How Can You Become a Culinary Manager?
Once you've chosen a path, it's time to choose the vehicle that will get you to your intended destination. The most formal way of getting there is by acquiring a culinary education with a business pairing.
Marrs also advises that students enrolled make the most out of their network and work in the field before they even complete a degree. "Our career services department recommends that our students gain experience while they go to school so they are even more prepared to enter the industry at a higher level," she says. "Moreover, most companies will prefer that you have a culinary education along with proper experience in order to move up into a management position within the industry."
With a degree-and-experience combo, you should be on the right track to become a culinary manager. Stay on this path, and you'll be a step closer to your culinary management dreams.
To find college and career schools near you, surf http://www.CollegeSurfing.com.
© Copyright 2007
The CollegeBound Network
All Rights Reserved
NOTICE: Article(s) may be republished free of charge to relevant websites, as long as Copyright and Author Resource Box are included; and ALL Hyperlinks REMAIN intact and active.
About the Author
Ysolt Usigan is a frequent contributor to The CollegeBound Network. Learn more about finding a school or career that's right for you!
What Path Should You Take to Become a Culinary Manager?
Only you can set your path, of course. Hone in on what you find most enjoyable when it comes to the culinary industry. Also keep your strengths and weaknesses in mind when choosing a direction, advises Marrs. "I have been with the California School of Culinary Arts for more than a year and have a background in the staffing service industry for four years," she explains.
For Marrs, the right path was a combination of culinary management and human resources. You might want to work hands-on and in the kitchen. You might enjoy event planning and catering. The culinary industry has various disciplines for you to choose from that can lead you to your inevitable destination: to become a culinary manager.
How Can You Become a Culinary Manager?
Once you've chosen a path, it's time to choose the vehicle that will get you to your intended destination. The most formal way of getting there is by acquiring a culinary education with a business pairing.
Marrs also advises that students enrolled make the most out of their network and work in the field before they even complete a degree. "Our career services department recommends that our students gain experience while they go to school so they are even more prepared to enter the industry at a higher level," she says. "Moreover, most companies will prefer that you have a culinary education along with proper experience in order to move up into a management position within the industry."
With a degree-and-experience combo, you should be on the right track to become a culinary manager. Stay on this path, and you'll be a step closer to your culinary management dreams.
To find college and career schools near you, surf http://www.CollegeSurfing.com.
© Copyright 2007
The CollegeBound Network
All Rights Reserved
NOTICE: Article(s) may be republished free of charge to relevant websites, as long as Copyright and Author Resource Box are included; and ALL Hyperlinks REMAIN intact and active.
About the Author
Ysolt Usigan is a frequent contributor to The CollegeBound Network. Learn more about finding a school or career that's right for you!
Know Some Facts about the Caviar Delicacy by Tania Penwell
The word caviar refers to the processed, salted roe of certain species of fish. Most commonly it is the eggs or roe taken from the female sturgeon that make up caviar. The sturgeon is a primitive, 'fossil' fish species that are found in coastal waters, rivers and lakes of the Northern Hemisphere. The sturgeons of the Caspian Sea provide most of the caviar of the world. The beluga sturgeon species produce beluga caviar while Russian sturgeon species produce oestra caviar and stellate sturgeon species produce sevruga caviar.
History of caviar
The delicacy caviar finds its roots in the Persian culinary arts. The Persians living in the area now known as Azerbaijan were arguably the first persons to have tasted caviar during the glorious days of the Persian Empire. It was considered to be a delicacy ever since its inception. The name given to it at that time, 'Chav Jar' that translates to 'cake of power' explains the persons who were able to secure this. Caviar got exported very soon to other regions and with power changing hands over the ages, different people who could afford caviar in the changed circumstances, got the opportunity to taste it.
Material of utensils meant for serving caviar
Caviar is usually served alone with utensils made of horn, wood or gold while silver or steel are avoided because they are considered to alter the taste and color of the caviar. They may also be served suitably on mother-of-pearl and plastic utensils.
Partaking in the caviar delicacy
Caviar is highly acclaimed as a delicacy and is commercially marketed the world over as such. It is usually consumed as a garnish or a spread- with hors d'oeuvres etc. It is also traditionally served alongside beverages like champagne and vodka. From being spread on appetizers meant for kings, emperors, noblemen and czars of the yesteryears to being offered on hors d'oeuvres of party goers of the day the caviar has indeed come a long way.
Imitation caviar
It may be noted that the caviar is not considered to be part of vegetarian diet though it can be classified as part of lacto-ovo vegetarian diet. This is because the securing of roe requires killing of the fish or surgical removal of the roe thus making the fish suffer. So, there is now being prepared soy-based imitation caviar. These have been made available in the vegetarian foodstuffs market. These cater to vegetarians with some kind of a caviar alternative.
About the Author
***You may use this article on your website as long as the two URLs are hyperlinked.
Tania Penwell provides information on caviar and other gourmet food and drinks for A1 Gourmet - your guide to the best gourmet food around the world.
History of caviar
The delicacy caviar finds its roots in the Persian culinary arts. The Persians living in the area now known as Azerbaijan were arguably the first persons to have tasted caviar during the glorious days of the Persian Empire. It was considered to be a delicacy ever since its inception. The name given to it at that time, 'Chav Jar' that translates to 'cake of power' explains the persons who were able to secure this. Caviar got exported very soon to other regions and with power changing hands over the ages, different people who could afford caviar in the changed circumstances, got the opportunity to taste it.
Material of utensils meant for serving caviar
Caviar is usually served alone with utensils made of horn, wood or gold while silver or steel are avoided because they are considered to alter the taste and color of the caviar. They may also be served suitably on mother-of-pearl and plastic utensils.
Partaking in the caviar delicacy
Caviar is highly acclaimed as a delicacy and is commercially marketed the world over as such. It is usually consumed as a garnish or a spread- with hors d'oeuvres etc. It is also traditionally served alongside beverages like champagne and vodka. From being spread on appetizers meant for kings, emperors, noblemen and czars of the yesteryears to being offered on hors d'oeuvres of party goers of the day the caviar has indeed come a long way.
Imitation caviar
It may be noted that the caviar is not considered to be part of vegetarian diet though it can be classified as part of lacto-ovo vegetarian diet. This is because the securing of roe requires killing of the fish or surgical removal of the roe thus making the fish suffer. So, there is now being prepared soy-based imitation caviar. These have been made available in the vegetarian foodstuffs market. These cater to vegetarians with some kind of a caviar alternative.
About the Author
***You may use this article on your website as long as the two URLs are hyperlinked.
Tania Penwell provides information on caviar and other gourmet food and drinks for A1 Gourmet - your guide to the best gourmet food around the world.
Consider Colorado Culinary Schools for Your Road to Career Discovery by Ysolt Usigan
While you may have misgivings about what to do for the rest of your life in the professional realm, you know deep down your loved ones are right about your skills in the kitchen. Now it's just a matter of what specific field within the culinary industry to consider. "A career in the culinary industry can include working in management for a restaurant, hotel, resort, catering or private chefing," says Rebecca Marrs, director of career services at the California School of Culinary Arts. "There are a variety of career paths that a student can take and we recommend that students set a goal early on, so that they can get started on that right path."
First Turn on Your Path: Colorado Culinary Schools
It's no surprise, that in order to get started as a culinary professional, you'll have to get an education. No matter the type of career you seek, school is paramount. Not only will a degree in culinary arts help you get hired, it's also what's going to set you apart from the rest of the job searching pack vying for a position on any kitchen team. In fact, this degree will even help you advance in the ranks should you decide to get into the business end of things and manage a team of your own. You can start by researching culinary schools in Colorado here. You can even ask chefs in your area how they got started and where they received formal training before becoming culinary successes.
Second Turn on Your Path: Experience Culinary Arts in Colorado as a Patron
In almost every aspect of any career, the main thing experts say is: You learn by doing. And when it comes to culinary arts, you learn by seeing. Moreover, you learn by eating. You heard right!
It's important to sample what's being offered to hungry patrons out there so you know what it will be like on the other end of things, or should we say "outside the kitchen." Not only should you, as a student in one of many Colorado culinary schools, get trained on how to prepare exquisite meals, you should also get a taste and put yourself in the customer's shoes. This way, you'll know what it's like to be served a meal and can plan the meals you cook accordingly to impress, wow and satisfy your future customers. Try the Tuscany Restaurant ... Lounge, for starters. The fine dining experience, located in Denver, CO, embodies an elegant traverna-style dining room and features some of the best service Colorado has to offer. If you're interested in an ethnic approach, try out Jewel of India, which is in Westminster, CO. It's been dubbed by some as the best Indian food in Colorado!
Training in the culinary arts, as well as eating fine foods? Not only will you have the time of your life at Colorado culinary schools and sample the best that Colorado has to offer in terms of everyday food, fine dining and everything in between, there are other advantages in store. "The main benefit of working in the field is doing what you love -- cooking," Marrs explains. "Above all, the ability to show your craft and art to the world, and pass that knowledge on to your team is another great benefit." Research Colorado culinary schools today!
To find college and career schools near you, surf http://www.CollegeSurfing.com.
© Copyright 2007
The CollegeBound Network
All Rights Reserved
NOTICE: Article(s) may be republished free of charge to relevant websites, as long as Copyright and Author Resource Box are included; and ALL Hyperlinks REMAIN intact and active.
About the Author
Ysolt Usigan is a frequent contributor to The CollegeBound Network. Learn more about finding a school or career that's right for you!
First Turn on Your Path: Colorado Culinary Schools
It's no surprise, that in order to get started as a culinary professional, you'll have to get an education. No matter the type of career you seek, school is paramount. Not only will a degree in culinary arts help you get hired, it's also what's going to set you apart from the rest of the job searching pack vying for a position on any kitchen team. In fact, this degree will even help you advance in the ranks should you decide to get into the business end of things and manage a team of your own. You can start by researching culinary schools in Colorado here. You can even ask chefs in your area how they got started and where they received formal training before becoming culinary successes.
Second Turn on Your Path: Experience Culinary Arts in Colorado as a Patron
In almost every aspect of any career, the main thing experts say is: You learn by doing. And when it comes to culinary arts, you learn by seeing. Moreover, you learn by eating. You heard right!
It's important to sample what's being offered to hungry patrons out there so you know what it will be like on the other end of things, or should we say "outside the kitchen." Not only should you, as a student in one of many Colorado culinary schools, get trained on how to prepare exquisite meals, you should also get a taste and put yourself in the customer's shoes. This way, you'll know what it's like to be served a meal and can plan the meals you cook accordingly to impress, wow and satisfy your future customers. Try the Tuscany Restaurant ... Lounge, for starters. The fine dining experience, located in Denver, CO, embodies an elegant traverna-style dining room and features some of the best service Colorado has to offer. If you're interested in an ethnic approach, try out Jewel of India, which is in Westminster, CO. It's been dubbed by some as the best Indian food in Colorado!
Training in the culinary arts, as well as eating fine foods? Not only will you have the time of your life at Colorado culinary schools and sample the best that Colorado has to offer in terms of everyday food, fine dining and everything in between, there are other advantages in store. "The main benefit of working in the field is doing what you love -- cooking," Marrs explains. "Above all, the ability to show your craft and art to the world, and pass that knowledge on to your team is another great benefit." Research Colorado culinary schools today!
To find college and career schools near you, surf http://www.CollegeSurfing.com.
© Copyright 2007
The CollegeBound Network
All Rights Reserved
NOTICE: Article(s) may be republished free of charge to relevant websites, as long as Copyright and Author Resource Box are included; and ALL Hyperlinks REMAIN intact and active.
About the Author
Ysolt Usigan is a frequent contributor to The CollegeBound Network. Learn more about finding a school or career that's right for you!
Attending Illinois Culinary Schools is the Way to Go by Ysolt Usigan
You're great in the kitchen and you have a real passion for culinary arts. So why the heck not? Now it's just a matter of which way within the culinary industry you want to go. "A career in the culinary industry can include working in management for a restaurant, hotel, resort, catering or private chefing," says Rebecca Marrs, director of career services at the California School of Culinary Arts. Lucky for you, Illinois culinary schools offer training in all the areas you may need to tackle in order to become a career professional in the culinary industry.
It's Not All Fun and Games at Illinois Culinary Schools
We don't mean to scare you. It may not be all fun and games, but culinary schools in Illinois mean business. Although that sounds intimidating enough, just that very statement is also what makes culinary schools in Illinois top-notch! In fact, the Cooking and Hospitality Institute of Chicago is affiliated with the famous Le Cordon Bleu. And in case you were wondering, Le Cordon Bleu is an "it" factor when it comes to the culinary industry. The organization is recognized as having a hand in turning out great chefs for over 100 years. If you attend a culinary program with one of many Illinois culinary school like the Cooking and Hospitality Institute of Chicago, you can earn your Associate of Applied Science Degree and your Le Cordon Bleu Diploma in either Culinary Arts or Patisserie and Baking.
Is the Culinary Career Worth the Trouble of Attending Culinary Schools in Illinois?
Indeed it is! "One of the downsides of working in management for the culinary industry, for instance, is that there can be long hours and you might have to work most major holidays," explains Marrs. But think about it -- with any career you choose, there will be downsides. On the flipside, you'll be participating in something great! Not only will you be satisfying patrons at restaurants, parties and events, you'll be exercising your creativity every step of the way. Do you know how many people can't say they're able to be creative at work? Not many, that's for sure. So how can you make this culinary dream happen? Like I said, start with attending one of many reputable Illinois culinary schools. Once you're in, you can parlay your degree into a successful career. Sure, there will be long hours and tough days, but the end result will be the satisfying career you've always dreamed of. Marrs advises aspiring culinary professionals to "Match your education with your experience. Work hard, be punctual and be a team player. It is important to always give your best effort in everything you do!"
To find college and career schools near you, surf http://www.CollegeSurfing.com.
© Copyright 2007
The CollegeBound Network
All Rights Reserved
NOTICE: Article(s) may be republished free of charge to relevant websites, as long as Copyright and Author Resource Box are included; and ALL Hyperlinks REMAIN intact and active.
About the Author
Ysolt Usigan is a frequent contributor to The CollegeBound Network. Learn more about finding a school or career that's right for you!
It's Not All Fun and Games at Illinois Culinary Schools
We don't mean to scare you. It may not be all fun and games, but culinary schools in Illinois mean business. Although that sounds intimidating enough, just that very statement is also what makes culinary schools in Illinois top-notch! In fact, the Cooking and Hospitality Institute of Chicago is affiliated with the famous Le Cordon Bleu. And in case you were wondering, Le Cordon Bleu is an "it" factor when it comes to the culinary industry. The organization is recognized as having a hand in turning out great chefs for over 100 years. If you attend a culinary program with one of many Illinois culinary school like the Cooking and Hospitality Institute of Chicago, you can earn your Associate of Applied Science Degree and your Le Cordon Bleu Diploma in either Culinary Arts or Patisserie and Baking.
Is the Culinary Career Worth the Trouble of Attending Culinary Schools in Illinois?
Indeed it is! "One of the downsides of working in management for the culinary industry, for instance, is that there can be long hours and you might have to work most major holidays," explains Marrs. But think about it -- with any career you choose, there will be downsides. On the flipside, you'll be participating in something great! Not only will you be satisfying patrons at restaurants, parties and events, you'll be exercising your creativity every step of the way. Do you know how many people can't say they're able to be creative at work? Not many, that's for sure. So how can you make this culinary dream happen? Like I said, start with attending one of many reputable Illinois culinary schools. Once you're in, you can parlay your degree into a successful career. Sure, there will be long hours and tough days, but the end result will be the satisfying career you've always dreamed of. Marrs advises aspiring culinary professionals to "Match your education with your experience. Work hard, be punctual and be a team player. It is important to always give your best effort in everything you do!"
To find college and career schools near you, surf http://www.CollegeSurfing.com.
© Copyright 2007
The CollegeBound Network
All Rights Reserved
NOTICE: Article(s) may be republished free of charge to relevant websites, as long as Copyright and Author Resource Box are included; and ALL Hyperlinks REMAIN intact and active.
About the Author
Ysolt Usigan is a frequent contributor to The CollegeBound Network. Learn more about finding a school or career that's right for you!
Subscribe to:
Posts (Atom)
