Why Go To A Culinary School?

Many people are aware that a person who has studied in a culinary school can be called an expert in the field of meal preparation. But how easy is it to enter a culinary school, especially for those aspiring to become the best cooks in their fields?

A culinary school offers several programs and disciplines so before applying, you should have already decided on the specialty or the area that you are interested to focus on.

Future cooks can choose from a two-year associate degree program, a bachelor’s degree program or from a variety of certificate or diploma programs.

A person who wants to be educated in the area of culinary arts but who cannot decide on a specialty can opt for an associate degree program since it involves the basics of culinary arts like proper nutrition, food presentation, kitchen procedures and the basic knife skills. Most schools offering an associate degree programs in culinary arts require their students to do undergo an internship program before they are allowed to graduate. A culinary arts associate degree holder can find work in hotels and restaurants and in private catering companies particularly in the areas of food production and management of the kitchen. The associate degree course can be credited when the person with an associate degree decides to pursue a four-year course.

Interested students can also choose an associate degree in restaurant and hospitality management where they will have hands-on training on the industry’s business aspects, pastry and baking or professional catering where they will learn the intricacies of food preparation and the business aspects of establishing their own catering businesses.

The Bachelor’s degree program focuses more on providing management skills as well as culinary arts courses to the students. Some institutions require students who take up the Bachelor’s degree to also take up business management to prepare them for managerial positions in the industry. Among the programs offered under the Bachelor’s degree include management programs for food and beverage, pastry and baking, culinary as well as for hospitality establishments.

Those who want to take up short term courses can choose from the certificate and diploma programs in the areas of pastry and baking, cooking, managing a restaurant and culinary arts. These programs can be easily completed in several weeks and is ideal for those who are already gainfully employed but who lack formal training.

If you enjoy cooking and other people also enjoy what you cook for them, then you may just have the potential of becoming a good cook or baker or perhaps, the owner of a restaurant someday. Learn the basics of culinary arts and restaurant management by enrolling in culinary schools. Who knows, this may be the beginning of a good business venture or a lifelong hobby.

Why Do Make Ahead Recipes Work So Well To Reduce Your Dinner Party Stress?

One of the “tricks” I find most useful for hosting stress-free dinner parties is to make some of the recipes ahead. I find that too many last minute jobs can overwhelm me, so I plan ahead to eliminate as many as possible.

The more dishes you can prepare a day or some hours before guests ring your doorbell, the more you reduce your stress. Here are some reasons:

• You avoid a last minute crisis if preparation takes longer than you thought it would.

• If you like to cook, you’ll have the leisure to enjoy what you’re doing instead of feeling frantic about a deadline

• You have time to clean up after you cook.

• If there is a disaster, say you burn something, you have plenty of time to come up with an alternate plan.

• If you have prepared the dessert ahead, you don’t need to leave the table for a long stretch just when the conversation is getting really interesting.

Put your imagination to work for you! Try to imagine your way through the last minute jobs you will have to get dinner on the table, and reduce them to a minimum you feel comfortable with. It helps to think about what all those last minute jobs are: setting out the ice water pitcher, lighting the candles, putting items in serving dishes and getting the guests to the table.

By the way, many of these are jobs that your guests can do.

What is your level of tolerance for last minute jobs?
Now ask yourself what your level of tolerance is for last minute jobs? If it is low, then you should think about finding some recipes that absolutely minimize any last minute work. This is especially true if you are an inexperienced cook.

Some of the recipes I rely on are make-ahead, and some are just items that I can bring home from the store and put out in nice serving dishes.

Some cooks even make everything ahead. If you love stews, lasagna and casseroles, then you could do that too.

But I often prefer serving a delicious roast of lamb or beef or chicken as the special item on the menu. Luckily these dishes are ones you can put in the oven and leave to themselves while you do other things.

If you can add potatoes and vegetables to the roast while it cooks you have almost all of the advantages of make-ahead. Once you pop them in the oven beside the roast you can pretty well ignore them until they are cooked.

So I tend to focus on finding appetizers, salads, side dishes and desserts that I can make ahead, or set out straight from the store, or vegetables I can cook alongside a roast. Then I can concentrate on the last minute items like slicing a roast, making gravy, and getting things on the table.

Probably the most important category for me is appetizers. I find it too stressful to be fussing at cooking something while the doorbell is ringing. If you are hosting by yourself you may find the same.

So I try to have a repertoire of make-ahead or buy-ahead appetizer recipes that work for me. Often I serve more than one, since some of my guests like to stick to very light appetizers, and others enjoy heartier ones.

You can build your repertoire of make ahead recipes for your home dinner parties. I suggest you start with appetizers. If you want to see some of my favorites, just go to my Make-Ahead Appetizers page on my website.

Enjoy minimizing your hosting stress and watching your guests’ eyes light up at the sight of your tasty, well presented appetizers.

Which Grill Should You Buy, Charcoal Or Gas?

If you are considering purchasing a new grill, or barbecue, you will be faced with a multitude of options to choose between. However, there is one choice which you will need to make fairly quickly in your quest for the perfect grill for you. That decision is whether to buy a charcoal or gas grill.

Both charcoal and gas grills have advantages over each other depending on what you are looking for and how you intend to use it. However, the good news is that they both produce food which has been found to have very little difference in taste. Whether you choose the gas or charcoal version you can rest assured that they will both have the capability to produce great tasting fare.

For many, a barbecue is not a proper barbecue if it does not involve cooking over hot coals. This can take a long time to be at the optimum cooking temperature and can be difficult to master, and in addition there are ashes to be dealt with once the cooking is over. However, the primal instinct in many people (particularly men!) makes the charcoal grill appeal to them as they are required to start and tend the fire for the duration of the time for which they are cooking. In addition, many feel that cooking over coals gives the food a distinctive taste and smell which you do not get with a gas grill. However, as mentioned previously, this has not been found to be the case.

A gas grill can make life less complicated. The flames are produced at the touch of a button and the temperature can be controlled at the turn of a knob. This is more like cooking over a traditional kitchen cooker, only outside. A gas grill also removes the debris once the cooking is over as there are no coals to clean up.

As you can see, both types of grill have their advantages. However, it is important to think about your use of your grill before making your decision. If you plan to use it infrequently you may prefer a charcoal grill as they are less costly. A gas grill will cost more to buy, but if you are going to use it regularly it will become more efficient over time. For the newcomer to the grill, a charcoal grill may be the most sensible option. If you find you are using it a lot and it is becoming expensive to buy new coals you will then have the opportunity to upgrade to a gas barbecue if you wish. If you splash out for a gas grill immediately you may find that if you use it infrequently it will be an unnecessary expense that you need not have made.

Whichever you choose, there is little between the two types of grill in terms of the quality of the food cooked on them. Make your decision wisely and your grill is sure to be enjoyed on many occasions over time and makes a great addition to any summer evening.

Which Culinary School Is Right For You?

Are you fresh out of high school, and appreciate good food? The United States has many culinary schools and the job market is booming, so if you have ever been curious about the possibility of turning a natural love into a career, read on. At the very least, you will have fun choosing which culinary school would be perfect for you.

1. Art Institute (AI)

This institution’s culinary program is excellent. They are actually one of the leading institutions for students who are looking for not just a culinary school but a place that greatly specializes in the creative arts. Culinary programs of the Art Institutes are top-notch education and training in the following culinary fields of expertise: culinary arts, the art of cooking, restaurant and catering management, baking and pastry and culinary management. The availability of these culinary programs may vary from one Art Institute culinary school to another. It’s best to call your chosen campus location first to verify if they’re offering the courses that you’re interested in. This will help you save time in trying to find the best suited culinary school for you.

2. Atlantic Culinary Academy

The Atlantic Culinary Academy is actually a division of the popular McIntosh college. This culinary school boasts programs that specialize in Le Cordon Bleu training as well as associate degrees in Culinary Arts. This culinary school is known for being able to teach and train its students in just 18 months. And, in addition to the completion of their culinary courses, the students will also earn the Le Cordon Bleu Diplome, a highly recognized international culinary arts diploma.

3. California Culinary Academy

In San Francisco, California, this school is located in San Francisco’s Civic Center district as well as in the hip and stylish Portrero Hill district. Aspiring chefs flock to this culinary school because it is internationally known for being able to produce some of the world’s best chefs. This is made possible through their extensive training programs, great cooking facilities, and excellent instructors.

4. Le Cordon Bleu College of Culinary Arts

This school has several locations in Atlanta, Minneapolis, Las Vegas and Florida to name a few. It is a culinary school that is highly revered for its Associate of Occupational Science Degree In Le Cordon Bleu Culinary Arts. There is a fifteen month program that includes a highly extensive cooking technique and training program, but what makes this school unique is their inclusion of an internship wherein the students of this culinary school will gain over one hundred hours of real on-the-job experience before they ever leave. This is a classical culinary school for aspiring chefs, and oh yes, one more thing, it is also incredibly demanding.

5. Online Certificate
For those who simply don’t have the luxury of time to just actually go to a normal culinary school, there is the Art Institute Online, that hopes to be able to reach out to more students who are interested in taking up art courses as well as courses regarding culinary arts. This online program is actually uniquely designed for working people who have already earned their Associate’s degree. Of interest, this program combines all kinds of courses such as human resource management to law and ethics and accounting. Why, you ask? The program is aimed towards culinary arts students who are thinking of opening their own restaurant someday.

When Your Meal Bites Back: Tips For Avoiding Food Poisoning

Around the world, food-borne illnesses have become increasingly common. In the United States alone, millions of people get a food-related illness each year.

“Even the healthiest foods can make a person sick if they aren’t handled, cooked or stored properly,” says Dr. Robert Berkow, editor in chief of Your Health Now, a new health magazine from the global pharmaceutical company Merck & Co., Inc. Here are some tips on how to avoid getting sick:

• Always wash hands before handling food. Illnesses are easily transferred from person to person through food. Washing hands before touching fruits, vegetables and other foods helps to kill any bacteria that may be transferred from the person’s hand to the food.

• When handling raw meat, poultry or pork, always clean up thoroughly.

Don’t just wash your hands but also clean the surfaces of cutting boards, countertops and utensils you use. The bacteria known as salmonella spreads easily on surfaces that come in contact with raw meat.

• Avoid eating undercooked food. Undercooked beef, chicken and seafood increase a person’s chance of getting salmonella or E. coli, another type of bacteria. This can cause fever, cramps, nausea, vomiting and diarrhea.

• Do not eat foods that contain raw eggs. Raw eggs may be contaminated with salmonella, which can be killed by cooking. When cooking, always throw away cracked or dirty eggs.

• Avoid drinking juices that have not been pasteurized. The pasteurization process kills bacteria such as E. coli.

• Avoid canned foods that are bulging or dented, or jars that are cracked. Lids should not be loose or swollen. Look at the “sell by” and “use by” dates. Avoid foods that will expire soon after purchasing and never buy outdated foods.

• Properly store and refrigerate foods when they’re brought home. Cooked foods should not be left to stand at room temperatures for long periods before serving, and leftovers should be refrigerated within two hours.

• When in doubt, throw it out. If you aren’t sure if that leftover is safe to eat, then toss it in the trash.

What To Serve As The Main Course For Your Dinner Party

Choosing the best meal to serve as the main course for a dinner party is often a dilemma. Hosts and hostesses want to make sure that they do not serve foods to which the guests may have an allergic reaction and when dealing with different cultures, they want to make sure the food is not offensive. For example, you would not serve pork at a meal where some of your guests practiced the Muslim religion. You would not serve roast beef or chicken if you know that some of your guests are vegetarian.

Fish is a dish that always goes over well at dinner parties. Try a fish dish that is not common, such as halibut. The dinner party that earned me the best compliments was one at which I served a recipe called Snappy Halibut Skillet. Along with being easy to prepare, it is quite tasty. There are many variations of this recipe, but the one that my family and guests prefer is as follows. You will have to increase the recipe for the required number of guests. This one is based on a dinner party for 10 people.

Ingredients

1 1/2 tsp. Thyme
2 1/2 lb halibut (allowing 1/2 lb. per serving)
1 1/2 tbsp olive oil
1 onion chopped in small pieces
1 clove garlic, minced
1 1/2 tbsp cornstarch
1 can stewed tomatoes
1/2 cup green onions

Sprinkle thyme on both sides of each halibut fillet and cook over medium heat in hot oil. Test the fish to see if it flakes easily with a fork. This will tell you that it is fried. Remove the fish to a warming plate.

Using the same skillet, cook the garlic and onion until they are tender. Stir the cornstarch into the stewed tomatoes and then pour the mixture into the skillet. Cook until thickened. Return the fish to the skillet and let it heat through with the sauce.

What To Look For When Purchasing A Grill

For many of us, summer will forever be associated with grills. Grills mean Father’s Day cookouts, graduation parties, and relaxing family get-togethers. You may think that the scent of bratwurst on the grill is one of the best aromas around. Therefore, if you’ve just moved into a home with a deck—or an apartment with a patio—you may want to invest in a grill in order to make your time outdoors a bit more memorable.

Yet, finding the right grill for your particular lifestyle can be a challenge. This is because there are so many options to choose from. With so many choices available, you may not know where to begin as you conduct your search. However, if you keep a few simple things in mind, both the browsing and the buying process should be much easier.

Undoubtedly, an important consideration is the weight of a grill. Experts say that heavier gauge metal is far more durable. Therefore, if you want to buy a grill that’s really built to last, consider a heavy-duty model.

You’ll also want to decide what kind of fuel power you would like for your grill. A charcoal grill, for example, tends to add an intense smoked flavor to food. It can also be time-consuming, since it will take about 15 to 30 minutes after you light the grill before it will be ready for cooking. The higher-quality charcoal grills have air vents to control cooking temperature.

The main advantage of grills that use liquid propane or natural gas is that they burn cleaner and less expensively than charcoal. They also ignite quite quickly, thanks to a push-button, rotary or electronic lighter that is built right into the grill. After only ten minutes of pre-heating, you can begin to grill.

Meanwhile, if you live in an area that cannot really accommodate a charcoal or gas grill, you might want to invest in an electric one. Newer models tend to create a fascinating flavor—especially when you use a high-quality marinade. An electric grill is especially well-suited for residents of apartments. Yet, a key disadvantage is that the grill must be plugged into an electrical outlet.

Be sure to take your time when shopping for a grill. After all, you’ll want one that you will be happy with over the long term. The more time you invest in searching for the right grill, the happier you’re likely to be with your final purchase.

What To Look For In Cooking Schools

As they say, the greatest way to a man’s heart is through his stomach. Is it any wonder why most women painstakingly toil and learn the art of cooking? Hence, most people who know how to cook would normally teach the others who do not know. They started having some sessions with every dish being taught every time the supposed to be teacher to his or her supposed to be student. As the time went by, this kind of teaching the others how to cook had been an invigorating activity. And so, gradually cooking schools were built, maybe with those who first taught cooking.

I. Culinary Schools – A Brief Rundown

Since its inception and practice, cooking schools had continuously provided their students, first, with the basics of cooking. Thereafter, they advanced to the next level until their students had the confidence to progress their learning on their own. The first sessions of classes in cooking schools before are not as organized as it is today. Nevertheless, the growth of the cooking schools can be traced back to the very first informal session they had before. Since then, cooking schools gradually develop into a more organized way of teaching somebody how to cook.

II. Choices

The problem is too many cooking schools. As a potential student, of course you will want to attend the very best learning institution that you can.

1. Is it accredited?
In most instances, it always takes a certificate in order to prove one’s worth to an employer. In this case, a good cooking school should be accredited, and not just by so-and-so company but a valid accrediting agency. From its accreditation, you can now tell its length of service in the business. So those who have been in the business for at least 6 years are good enough, right?

2. Do you need a job right away after your training?
If so, then it’s best to choose cooking schools that can give you career advancement right after your training. Good cooking schools require their students to have on-the-job-training within restaurants and hotels. In turn, it will be good exposure for you especially if you want to work for them in the future.

3. Are you particular with the student-teacher ratio?
If so, then choose a cooking school that offers at least a maximum of 15 students per instructor. This is to facilitate ease of teaching and improve better comprehension among the students. A smaller class size is better especially if the session includes mostly of a one-on-one approach.

4. Do you have a tight budget?
Normally, good cooking schools cost a lot more than the typical cooking schools. So, if you are really determined to start your cooking lessons, it’s a must that you have the budget for it. Otherwise, you might just end up with a cheap one but cannot give you the right techniques as far as cooking is concerned.

5. You need a good instructor for a good cooking school, right?
That is, if you really want to know how to cook effectively and professionally. So, it’s best that you check on the background of the instructors in the cooking school that you chose to enrol with. Find some helpful information if they are good enough teach you the art of cooking.

6. Proximity
Can you endure a long ride going to the cooking school? If not, then it’s best that you choose a good cooking school that is located within your locality. This will give you a shorter time for commuting.

7. Is it private or a public?
If you go for public cooking schools, you might save a hefty amount of money because they are cost cheaper than the private ones. But then again, the quality of the school facilities and instruction may suffer because the government may not have allotted a budget for the school.

What Exactly Is A Crockpot?

Copyright 2006 Tony Buel

The word ‘crockpot’ is a name which is actually a trademarked name, but is often used as a generic term. The terms ‘crockpot’ and ‘slow cooker’ have come to be used interchangeably.

‘Rival’ is the original holder of the trademarked term ‘Crock-Pot’.

The Rival Crock-Pot / slow cooker has been one of the most important cooking tools for busy families since its introduction in 1971. Slow cooking is a great way to provide delicious home cooked meals for people and families on the go and produces flavorful meals time after time.

This appliance is made of fired clay and is usually glazed and surrounded by a metallic housing. It contains a controlled heating element to maintain the slow cooker temperatures whuich allow food to be cooked over longer periods of time.

Typically a slow cooker will have just two heat settings, and a glass lid is used to retain the heat and moisture. An important tip to be sure to follow is this: Don’t lift the lid while it is cooking the food! Letting the heat escape in this way will add twenty minutes to the cooking time! The lid is important as it prevents escape of hot water vapor which would, if permitted, lead to lowering the internal water level, loss of heat and drying out of the contents.

A slow cooker works in a much different way than a pressure cooker which allows much higher temperatures than the boiling point of water. Because the lid of a slow cooker is on very loosely, the temperature inside will never get above the boiling point of water. Any vapor that does occur condenses on the lid and returns as moisture back onto the food.

Because of the nature of slow cooking, food can be cooked for longer than expected with no harm to the food. In fact, your meats become more tender when they are cooked like this over longer periods of time.

Recipes for these cookers must be adjusted to compensate for the nature of the cooking. Often water must be decreased. Most (probably all) come with recipe booklets. Many cookbooks with slow cooker recipes are available and there are numerous recipes on the Web. A small number of cookbooks seek to make complete dishes in a slow cooker using fewer than five ingredients while others treat the slow cooker as a serious piece of culinary equipment capable of producing gourmet meals. With some experience, timings and recipe adjustments can be successfully made for many recipes not originally intended for these cookers. The long, moist nature of the cooking method allows for lower quality cuts to be used.

And even though a slow cooker takes longer to cook the food, it will actually save you time! How is this possible? Well, you can quickly load the ingredients in the morning and turn it on. That right there is the bulk of your time -not very much! And at dinner time, your home will greet you with a flavorful aroma fit for a king or queen!

What Do You Really Need In Cookware And Crockery

Cookware is always a rather contentious subject. I have seen chefs turn up to even the simplest of cooking jobs carrying more than it would take to maintain your average oil tanker (though maybe this is not the best use for your cookware), when all that was really needed was a knife and something to sharpen it with.
So what are the real ”cookware essentials”, the things that you really can’t do without? Well surprisingly you actually need only a very small amount of things to get you going. Probably considerably less than you have already.
All the cookware you actually need is a good knife, a means of sharpening it, a chopping board and a couple of pans. You may prefer a bit more cookware but you can cook with just that.

Don’t get me wrong, I’m as partial to a kitchen full of mixers, blenders, electrical appliances and assorted useful, and otherwise, gadgets as the next person.

But although good quality cheap cookware ( yes it is possible )like grinders and blenders give you a lot more scope there are plenty of things that you can cook without them, but a good knife, or three, is absolutely essential.
The first and most essential piece of cookware you need is a cook’s knife, that’s as large as you feel comfortable with, an 8 inch knife with a blade that curves slightly to allow a rocking motion is a good start, then a smaller knife, about 4 inches, for cutting small vegetables and a carving knife.

If you buy one about 10 inches long it can also double as a bread knife. Although there is no point buying extra knifes just to line the pockets of the large kitchen equipment manufacturers. A set can actually be quite good value and give you more for a similar amount of money. But check carefully what is in the set first.

If you cannot find a set with what you think will be useful to you, don’t buy it. Many sets come with extras like a case or wooden knife block but try to see past the free gifts. It’s much better to have a few good knives in your drawer than a fancy polished beech wood block with fifteen designer knives, fourteen of which you never use, and one that is not the right shape for your hand and gives you blisters.
I have a small, not very expensive set of French Sabatiers that are comfortable but not as posh looking as some of the more fashionable makes like the Japanese globals which I find too light which makes chopping a lot of vegetables for example much harder work.

If you learn how to use them properly then steel or grinding stone is a good way to keep your knives sharp otherwise there are a good choice of proprietary sharpeners that keep the knife at the right angle while you pull it through the sharpener. Pans also need to be good quality, nothing over the top, no need to spend a fortune. Just make sure they are of a good solid construction.

This promotes good even heat distribution and helps to prevent things burning. Stainless steel is a good option. A good wok on the other hand should be made of a thin light steel and cost very little, but always check that it has a good well-fixed wooden handle. The best place to buy this most useful of pans is (perhaps unsurprisingly) usually the local Chinese supermarket. A good chopping board is another necessity though two are better than one as this helps to prevent cross contamination if you designate one for uncooked meats/fish etc. and another for things like fruit and salads.

No matter how much you think you will always be careful and wash them between uses this is the best single way to prevent contamination between foods. Mixers can be useful if you intend doing a lot of baking. But unless you make bread on a regular basis (always a good idea), then buying a simple, good quality hand held mixer rather than a heavy standalone version could save you a couple of hundred dollars in as well as a lot of space on your worktop.
A blender is always useful for soups and the occasional smoothie, and a grinder will give you a lot more options in your use of nuts etc. and will also provide a constant supply of fresh coffee for the more manic cook. A good way to combine the functions of all three is to buy a food processor.

A good quality machine such as a Moulinex or Robot coupe will save space and allow you to buy a much better processor than if you bought their items separately. There is an almost unending list of kitchen equipment that you could buy (if in doubt walk into your local cookery shop and ask the owner what he thinks you need!), but make sure you get the essential good quality cookware right and it will make your cooking easier and more enjoyable.

Did you find this article useful? For more useful tips and hints, points to ponder and keep in mind, techniques, and insights pertaining to guides on cuisines, culinary styles, recipes and more , do please browse for more information at our websites.
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