Culinary Arts: Experiencing Art Through Cooking

Enhancing your Cooking Passion by Kate Jamesson

2009-11-26T08:15:00.003-08:00

Have you ever tried to cook when you are in a bad mood? You surely did not like the taste of its outcome right? Being a good cook means that you were given the talent and the gift in cooking. Not everyone can create the savory of a delicious meal; you should have calling and the heart to cook to be able to do it. So if you were given the talent to stimulate the appetite of humans, you were destined for a better future in cooking. And there is no other place that can get you to a cooking career but a cooking school.

Give in to your in born passion by enrolling yourself in a cooking school. A cooking school will open a lot of doors for you. Whether you want to pursue your own restaurant or canteen or you simply want your family to enjoy your masterpieces, a cooking school will definitely help you achieve these things. It will teach you ways on how to make your food dishes and recipes an outstanding one. This is now your chance cook a variety of dishes that you wish, from a roasted chicken to a blueberry cheesecake, you can shift from a famous roaster to a baker.

A succulent dish will never be done without the right ingredients to make it taste scrumptious. In a cooking school, the secrets of these food ingredients will be revealed to you. You will learn how to enhance your skills in sensing how a successfully cooked meal tastes from a raw or overcooked one. In addition, you will also learn how to prepare a healthy and appetizing meal. You will learn the essentials of food nutrition and food presentation that is very important for you to consider in every dish that you do.

After finishing your course in a cooking school, every stroke of your wooden spoon, every sifting of your floor and every flame that comes out of your stove, will be done like any professional cook. There are numerous ways on how to enhance your cooking passion.

If you would just try to invest with your passion in cooking school, you will really be surprised on how your potentials as a competent cook can grow.

About the Author

Kelly Rogers is writing professional travel articles for local newspapers the last 5 years.She gives advice to travellers about holidays destinations and shares her own experiences for their best knowledge.

An Outlook on Entertainment Management Culinary Program by Amarendra

2009-11-26T08:15:00.001-08:00

Over the last few years it has been observed that the demands of culinary employees have increased drastically in the United States and in next few years the graph is expected to further surge new heights. A careful observation of the present scenario clearly indicates that the growth of the culinary arts & hospitality industry in United States has created a new demand for employees with skills in cooking, restaurant management, and event promotion and management as well.

Many leading industry experts even estimate that in next few years, chefs, cooks and food preparation workers may hold near about three million jobs. Adding to this, it is even projected that the employment in general for chefs and food preparation workers may grow as fast as the average for all occupations. The job prospect is significantly growing in zones like hotels, restaurants, cruise, pubs, individual food service providers etc. As a consequence of all this, the demands for skilled employees in culinary and hospitality industry are increasing, and at the same time it is also mounting the phenomena of intense competition for holding jobs in the top kitchens of up-scale restaurants.

Today where cooking career is considered as most demanding one, attaining a degree in special entertainment management culinary program is gaining a new attention. In fact, for many chefs and cooks it is acting as an ideal platform to advance their career in this culinary art industry. While food preparation workers can mark their presence into assistant or line cook positions, experienced and ambitious chefs and cooks may move up within the kitchen and take on responsibility for training or supervising newer or lesser skilled kitchen staff.

Apart from this, the major advantage of this entertainment management culinary program is it even allows students to branch out into other related fields that can provide them with knowledge. Graduates may attain positions in a variety of areas like: restaurant managers, kitchen managers/sous chefs, catering managers, banquet managers, food & beverage directors, room service managers or dining room managers and many more. While a degree in entertainment management enables graduates to access the high profile entertainment industry, he or she might also enjoy the benefit of slower paced options like working in a culinary art school as an instructor. The job security gained from teaching experience is certainly invaluable.

It provides ample of opportunities to build upon leadership and management abilities, critical thinking skills, personal accountability and problem solving techniques. The degree in entertainment management even develops a solid culinary foundation and management philosophy in its graduates and prepares them for bright and rewarding careers in the food service industry. The important thing to remember is that this degree and training in culinary art and entertainment management can help a student earns the benefit of having options along with enjoy the opportunity to be more creative. Consequently, if an individual has a genuine interest in the industry, he or she can derive a great amount of job satisfaction after studying about in an entertainment management culinary art program.

About the Author

Want to get degree in the hospitality & entertainment management culinary programs, find top hospitality management schools in United States at CulinaryschoolsU.com. Choose the best cooking classes for you and earn degree in hospitality & entertainment.

French Culinary Schools by jacob

2009-11-26T08:14:00.002-08:00

French food is one of the most delicious cuisines in the world. With the passage of time and the modernization of society, western eating habits have had a huge amount of influence on the masses. Thus, the traditional French cuisines are slowly fading away. To keep the cultural delicacies alive, many culinary schools have been established to teach the art of cooking French food to individuals seeking career opportunities in this field. Cooking requires a lot of expertise and innovation and to acquire that, students need to undergo proper training. Culinary schools offer certificate or degrees to the students who successfully complete the entire training and secure minimum required grades. The students are required to complete traditional apprenticeship in various hotels during their training period.

Many people enjoy trying new types of foods and if you are looking for something really good you should consider trying french food. You have to remember that with most foods including french food it can vary greatly depending on the area of France it comes from. It is like here in the U.S. there are different states and they all specialize in different food such as steaks in Texas and Chicago.

Graduates of the best cooking schools have definite advantages in the employment market, finding jobs that pay higher to begin with and offer better opportunities for advancement. The better your qualifications, the better your chances will be of finding that job that will launch your dream career. And opportunities for putting qualifications from the best culinary schools to good use have never been better - the food service industry is booming.

Thankfully, as western culture takes a bigger interest in all things culinary, many famous styles and chefs are coming to the west, thereby enabling western culinary schools to offer many styles of cooking to their potential students. A casual look at schools offered in the west will open your eyes to such styles as cordon bleu French, or traditional Chinese. Western culinary schools are really starting to offer some great courses, and not only in the big cities, even in local and rural areas can you learn such advanced styles.

Which culinary arts program is right for you? There are some key causes to believe, but ultimately it depends on what you want out of culinary instruct. If you already have experience in the activity, you may want to elect a culinary arts program that focuses on later techniques or a culinary subject. If you're unclear about how to focus your career, a culinary arts program with a broad focus may be the right variety for you.

Many culinary institutes are located in either New England or California. While there are many spread across the USA, these areas are renown for having the highest number of culinary schools. If you are willing to travel, you will have access to many more schools than if you are staying locally. If you happen to live in California or New England, you will not have to travel far to find a good school.

About the Author

Read About Study Abroad and also read about British law Schools and Engineering courses in the UK

Top Culinary Schools by jacob

2009-11-26T08:14:00.001-08:00

Culinary schools are places where cooking is taught. Today, cooking is an art, rather than just cooking. There are several specialties in cooking who can make you an expert chef, either for professional reasons or just for fun. They teach fundamental and traditional cooking while encouraging innovation and novelty. Getting trained at a culinary school may help you become an executive-chef, sous-chef, saucier, garde manager, pastry chef, or a sommelier. Online culinary schools offer certifications that are applicable worldwide. They have good facilities and instructors, food service operations, job placement assistance, good credentials, teaching by experts, hands-on teaching, and so on. There are different kinds of certifications available: diploma programs, associate's degrees, apprenticeship programs, bachelor's degree programs, vocational programs and certificate programs.

The best culinary schools not only offer certifications that are respected worldwide, but also the finest facilities and instructors, food service operations, job placement assistance, good credentials, teaching by experts, hands-on teaching, and so on. They teach fundamental and traditional cooking, and encourage innovation and novelty. They generally have small teacher-student ratios. One way to judge the quality of a culinary school is to take at look at its alumni and where they are placed. These people can also provide their own critique of the various schools. Another way to judge is to see the accreditations that school has.

Most professional chefs and bakers begin their career by attending an accredited Culinary School. Upon completion of a 4-year course in culinary arts, the career chef may dedicate five or more years working as an apprentice under the supervision of a head chef. Apprentices of the culinary arts often start off as support staff, advancing from one kitchen position to the next, and acquiring a well-rounded experience under several different mentors.

Cooking is now considered to be an art, and it is being taught as a course in most major Universities as well. There are several kinds of culinary courses: diploma programs, associate's degrees, apprenticeship programs, bachelor's degree programs and certificate programs. These are taught at different levels as well: level 1 for basic introduction, level 2 for more experienced cooks and level 3 for learning professional cooking. There are also specialized courses like pastry preparation, wine classes, knife skills, dessert-making, baking, holiday foods, healthy foods, regional cooking, style cooking, sauces, chocolates, safety and sanitation, cost management, food handling and identification, food and nutrition, special cuisines, and so on.

Searching as well as finding the right culinary school is going to be a tough decision. It is a must to research the institutes that you are interested in to find one that offers the courses you want. It is recommended that you locate one close to where you live to abstain dorm charges. There are thousands of culinary schools throughout the United States, and many more at random the world. There are a few culinary institutes that award online courses.

About the Author

Read About Study Abroad and also read about Social and communication courses in UK and UK health and medicine Courses

If You're Toying With Becoming a Pastry Chef Read This by Frank Froggatt

2009-11-26T08:13:00.000-08:00

Is becoming a pastry chef one of your dreams and receiving some training to develop into one on your to-do list?Maybe all of your acquaintances and family ask you to make all of the goodies for the parties because they are always spectacular. You get notice from your child's school asking you to prepare some goodies for the annual bake sale. Individuals always remind you about the dessert that you made during the holidays. You watch the Food Network on a regular basis and suppose you could compete with any of the hosts or contestants on any of the shows. What are your options?Learning the ins and outs of the industry in a formal pastry chef school will give you the instruction that you need to fruitfully move into the field of becoming a pastry chef.

Being very good at cooking and preparing pastries is a step in the right direction, but in order to move into the field of food and catering for people, you're going to want to have somewhat of a background in knowing what it takes to be successful in the business. Whatever city you live in, if there is any type of college in the area then chances are they offer some sort of pastry training. These places are excellent schools to get your foot in the door. Don't hesitate to contact them and find out what they have to offer. If you're ready for more than just your standard school, or if you're ready for a major culinary Institute there are a lot of different programs and Art institutes and some of the major cities like Portland, New York, and Chicago.

Another incredibly great place that you might want to look into getting yourself a culinary education is the culinary Institute of America. Many of the chefs who have graduated from the school have become widely popular on their own TV shows and thereby attaining international acclaim. The culinary Institute of America has 3 different locations that you can study, the main one being in New York at Hyde Park, and the other ones located in California and San Antonio Texas. The prime one for pastry chefs is the school in Greystone California.One of the nice things about the CIA is the fact that they are a nonprofit school that is dedicated to culinary education excellence.

There are quite a few different things you need to factor in when you are looking at culinary schools. Is it your desire in life to become a pastry chef at a high-end restaurant, or a baker who owns his own bakery, or do you want to run a pastry shop which does mail-order? Are there any type of special foods or pastries that are your specialities that you might want to specialize in? Lots of different culinary schools across the states and across the world incredibly have specialized programs for individual tastes and specialties. Still you will find different culinary schools offering classes based on types of cooking.

Most of your culinary schools will teach you how to cook in a variety of different environments including restaurants and perhaps catering venues. Pastries to chef schools will teach you everything you need to know in order to run a successful business in this field, including all of the different styles of cooking that you need to know, business management, customer relations, and baking skills.

Being incredibly good at cooking pastries and desserts is an actual art form, and it is developed over a lifetime of trial and error. If you have the love of baking, or if there are a certain styles that you to get better at, and perhaps make a career of, then considering joining a pastry chef school, or any culinary arts school is a great place to start.

About the Author

Getting a first-rate education is a huge part of getting into any subject, but specially the cooking arts field. If you want to pursue your dreams to develop into a pastry chef then you really need to get started. A great place to go for important information on the field of pastry chef schools, is http://pastrychefschools.net

Learn How to Run Your Own Bakery - Pastry Chef Schools by Frank Froggatt

2009-11-10T06:05:00.006-08:00

Has it ever crossed your thoughts to perchance check out a pastry chef school?Maybe you are just absurdly good at making pastries and treats and all of your acquaintances rave about them. Your children's school sends a note home to run their bake sale. Individuals always remind you about the dessert that you made during the holidays. The food network is your favorite channel you watch it regularly, and you know without a doubt that you can make better food and treats than any of the contestants are hosts. Shouldn't you do something about this?If you're thinking about going into business for yourself, it might be a astoundingly good idea to check out some formal education and a pastry chef school in order to get your feet moving in the right path.

You might be a very good cook and unbelievably know how to make some awesome pastries but that isn't all that it takes to make it in the food business. You absolutely need to get some education to back you up and set on the right track. There are a quantity of culinary arts and pastry chef schools in just about any large town or city; you can look to see what their programs encompass. Perhaps you already have a little bit of training from a community college and you're ready for some world-class instruction in making pastries and running a restaurant. If this is the case then there are some world-class culinary art institutes that can fulfill your dreams in places like New York, Chicago, and Portland.

Another exceptionally great place that you might want to look into getting yourself a culinary education is the culinary Institute of America. Many chefs who have graduated from the school have gone on to become internationally renowned for their cooking skills. The culinary Institute of America has three different locations that you can study, the main one being in New York at Hyde Park, and the other ones based in California and San Antonio Texas. The prime one for pastry chefs is the school in Greystone California. The whole purpose of the culinary Institute of America is to bring excellence to culinary education and preparation, and they are a nonprofit organization.

When you are looking at culinary schools, there are a lot of different factors you need to consider in order to choose the right one. Do you want to own your own bakery or pastry shop, or do you want to be a baker, or do you want to be a pastry chef in a high-end restaurant? Is there a particular type of cuisine that you want to specialize in or are very good at working with? Lots of different culinary schools across the states and across the world exceptionally have specialized programs for individual tastes and specialties. Still you will find different culinary institutes offering classes based on types of baking.

Most of your culinary institutes will teach you how to cook in a variety of different environments including restaurants and perhaps catering venues. Pastries to chef institutes will teach you everything you need to know in order to run a successful business in this field, including all of the different styles of baking that you need to know, business management, customer relations, and baking skills.

Being fantastic pastry chef is something that is built over time and comes from a love of both baking and eating. If there is a particular form of baking that you exceedingly enjoy, or if you want to learn how to make a career out of your skills and your love, then attending a pastry school, or a culinary arts school is a sure way to get started.

About the Author

Getting a good quality schooling is a colossal part of getting into any arena, but particularly the cooking arts field. If you want to follow your dreams to become a pastry chef then you really need to get started. A great place to go for significant information on the field of pastry chef schools, is http://pastrychefschools.net

Schools in a Nutshell: Columbia College Chicago by FG

2009-11-10T06:05:00.005-08:00

Columbia College Chicago

Columbia College Chicago is the largest arts and media college in the United States with over 12,500 students pursuing degrees within 120 undergraduate and graduate programs. It was established in 1890 as a speech and teaching college for women. It is located in the South Loop of Chicago Columbia. It is recognized as one of the top film schools in the nation. Some of the noted academic programs included Arts and Entertainment Management, Film and Video, Journalism, Design, and Photography. The college offers a wide variety of degrees and programs in diverse areas of study.

It is organized into three schools:

The School of Fine and Performing Arts is composed of nine departments:

* Art & Design
* Arts, Entertainment & Media Management
* Dance
* Dance Movement Therapy & Counseling
* Fiction Writing
* Music
* Photography
* Sherwood Conservatory
* Theater

The School of Liberal Arts and Sciences is composed of six departments:

* ASL-English Interpretation
* Education Department
* English Department
* Humanities
* History and Social Sciences
* New Millenium Studies
* Science and Mathematics

The School of Media Arts is composed of eight departments:

* Audio Arts & Acoustics
* Film & Video
* Interactive Arts & Media
* Interdisciplinary Arts
* Journalism
* Marketing Communication
* Radio
* Television

Students at the school often study liberal arts, conservation and resource management, and cooking and culinary arts. Columbia College maintains an open-admission policy.

"Columbia College is a dynamic institution of learners and creative thinkers dedicated to high standards of student success. We prepare students to be fully engaged in an evolving world by offering comprehensive and high quality programs and services. Columbia College is committed to a culture of improvement through measuring student learning across the institution. We strive for excellence, foster a spirit of professionalism and celebrate diversity."

Programs of Study

Columbia's graduate programs include:

* Art Education (M.A.T)
* Arts, Entertainment, & Media Management (M.A.M.)
* Creative Nonfiction (MFA)
* Creative Writing--Fiction Writing (M.F.A., M.A., Combined M.F.A./M.A.)
* Creative Writing-Poetry (M.F.A.)
* Dance/Movement Therapy & Counseling (M.A.)
* Elementary Education (M.A.T.)
* Film & Video (M.F.A.)
* Interdisciplinary Arts (M.A.)
* Interdisciplinary Arts & Media (M.F.A.)
* Interdisciplinary Book & Paper Arts (M.F.A.)
* Journalism (M.A.)
* Music Composition for the Screen (M.F.A.)
* Photography (M.F.A.)

About the Author

FG is the rapporteur of the Search Dance Schools Website http://www.search-danceschools.com/

Schools in a Nutshell: Johnson & Wales University, College of Culinary Arts by FG

2009-11-10T06:05:00.003-08:00

Johnson & Wales University, College of Culinary Arts

Johnson & Wales University was founded in 1914. It is a private university. Its main campus is located in Providence, Rhode Island. The university also operates campuses in

* Providence, Rhode Island
* North Miami, Florida
* Denver, Colorado
* Charlotte, North Carolina

But not all Bachelor's degree programs are available at every campus location.

Johnson & Wales University offers Culinary arts as major since 1973 . From first day, students learn and develop their skills in actual kitchens and every student has the chance to gain valuable experience as part of an internship or co-op program.

Classes have an average of 18 students. Periodically, distinguished chefs from around the world will drop by the Johnson & Wales University campuses to share some of their secrets. Likewise, the university will sometimes send its own students out into the world. In fact, Johnson & Wales students were recruited to help cook for the athletes in the 2004 Summer Olympics in Greece.

Students can receive two degrees in just four years.

- The first two years are spent working towards an Associate's degree in culinary arts or baking & pastry arts.
- The next two years are spent earning a Bachelor's degree in culinary arts, baking & pastry arts, culinary nutrition, food marketing, food service entrepreneurship or food service management.

Financial aid is available to students who meet minimum requirements.

Johnson & Wales University is accredited by the Commission on Institutions of Higher Education of the New England Association of Schools & Colleges.

About the Author

FG is the rapporteur of the Search Culinary Schools Website http://www.search-culinaryschools.com/

Schools in a Nutshell: Le Cordon Bleu by FG

2009-11-10T06:05:00.001-08:00

Le Cordon Bleu

The name Le Cordon Bleu means "blue ribbon". Le Cordon Bleu is the world's largest hospitality education institution, with 29 schools in five continents serving 20,000 students annually. Its primary education focus is on hospitality management and the culinary arts.

The first Le Cordon Bleu cooking school was opened in Paris in 1895. It soon became one of the top cooking schools in the world. The school went international in 1933, and now operates in Britain, Canada, Mexico, Peru, Australia, Japan, South Korea and numerous US cities, including Miami, Atlanta, Minneapolis / St. Paul, Las Vegas.

In North America Le Cordon Blue is a group of schools offering education in French cuisine and hotel and restaurant management. Le Cordon Bleu's culinary arts programs are available at the following US locations:

* California School of Culinary Arts - Pasadena, CA
* California Culinary Academy - San Francisco, CA
* The Cooking and Hospitality Institute of Chicago - Chicago, IL
* Le Cordon Bleu College of Culinary Arts: Atlanta - Tucker, GA
* Le Cordon Bleu College of Culinary Arts: Minneapolis/St. Paul - Minneapolis, MN
* Le Cordon Bleu College of Culinary Arts: Las Vegas - Las Vegas, NV
* Le Cordon Bleu College of Culinary Arts: Miami - Miramar, FL
* Orlando Culinary Academy - Orlando, FL
* Pennsylvania Culinary Institute - Pittsburgh, PA
* Scottsdale Culinary Institute - Scottsdale, AZ
* Texas Culinary Academy - Austin, TX
* Western Culinary Institute - Portland, OR

Each Le Cordon Bleu campus location has its own unique culinary courses to meet local demand.

Students take three classes in cuisine and three in pastry making.Each track leads to a different diploma, either the "Diplome de Cuisine" or the "Diplome de Patisserie".

Students who manage to complete all six courses are presented with the "Grande Diplome."

\The roots of Le Cordon Bleu date back to 1578. It was the time when an elite group of knights (L'Ordre des Chevaliers du Saint Esprit) was formed in France. This group became famous for holding luxurious banquets that were dubbed "cordon bleu" because of the fact that each member of the group wore a cross on a blue ribbon. Even after the banquets ceased being held, the term "cordon bleu" remained synonymous with extravagant cooking.\

About the Author

FG is the rapporteur of the Search Culinary Schools Website http://www.search-culinaryschools.com/

Schools in a Nutshell: The New England Culinary Institute by FG

2009-11-10T06:04:00.004-08:00

The New England Culinary Institute

The New England Culinary Institute was founded in 1980. It had only seven enrolled students at the beginning. Today, more than 500 students are enrolled in a program at the New England Culinary Institute. The Institute operates in Montpelier, Vermont and has a second campus, located in Essex Junction, Vermont, which was opened in 1989.

New England Culinary Institute operates several restaurants, bakeries and catering services in the Montpelier and Essex Junction areas, and students have the chance to get hands on experience working in them. Classes are kept very small (there is a limit of 10 students in each production class). The ratio of students to teachers is roughly seven to one. The students are placed into situations that copy a real life kitchen environment. Up to 75 percent of each student's class time is spent preparing and cooking food for public consumption in one of the Institute's production kitchens.

The New England Culinary Institute offers

- certificate in culinary arts
- certificate in baking & pastry arts
- certificate in hospitality and restaurant management
- Associate's degree programs in culinary arts
- Associate's degree programs in baking & pastry arts
- Associate's degree programs in hospitality and restaurant management
- Bachelor's degree program in hospitality and restaurant management

The Institute also offers some courses online, including classes in cooking theory and food science, history, flavor and culture, nutrition, sustainable harvest and sanitation.

Financial aid is available for students who meet minimum qualification standards.

About the Author

FG is the rapporteur of the Search Culinary Schools Website http://www.search-culinaryschools.com/

Schools in a Nutshell: The Culinary Institute of America by FG

2009-11-10T06:04:00.003-08:00

The Culinary Institute of America

The Culinary Institute of America was founded in 1946 in Hyde Park, a town located in the northwest part of Dutchess County, New York. Today it is generally known as one of the world's top cooking schools. The Culinary Institute of America maintains a branch campus in California's Napa Valley called the Culinary Institute of America at Greystone.

The Institute offers:

- Associate of Occupational Studies degree programs of culinary arts
- Associate of Occupational Studies degree programs of pastry arts
- Bachelor of Professional Studies degree programs of culinary arts
- Bachelor of Professional Studies degree programs of pastry arts
- ACE (It allows people with four or more years of employment experience in the food-service industry to fast track towards an Associate's degree.)

The Culinary Institute of America is only interested in students who are passionate about getting a culinary arts education. Students interested in applying to the Culinary Institute of America should note that there's an admission requirement of six months, at minimum, of food service experience.

Students must complete nine semesters in order to graduate from the Bachelor of Professional Studies, including a paid externship between the freshman and sophomore years.

- The Bachelor of Professional Studies program can be completed in 38 months.
- The Associate of Occupational Studies program requires only 21 months.
- Tuition is in the range of $9,000 to $10,000 per semester. (the Institute provides personal assistance in applying for financial aid, For those unable to pay the full cost of tuition. Financial aid representatives help students determine their eligibility for grants, loans and scholarships)

The Culinary Institute of America is authorized to award the American Culinary Federation's (ACF) Master Chef certificate to qualified industry professionals.

About the Author

FG is the rapporteur of the Search Culinary Schools Website http://www.search-culinaryschools.com/

Schools in a Nutshell: The Art Institute by FG

2009-11-10T06:04:00.001-08:00

The Art Institute

The Art Institute has 32 institutes across North America Over 125,000 students have graduated from one of its institutes and courses are taught by experienced industry professionals.

The Art Institute's culinary arts program is available at the following US locations:

* The Art Institute of Atlanta
* The Art Institute of California - Los Angeles
* The Art Institute of California - Orange County
* The Art Institute of California - San Diego
* The Art Institute of Charlotte
* The Art Institute of Colorado
* The Art Institute of Dallas
* The Art Institute of Ohio - Cincinnati
* The Art Institute of Fort Lauderdale
* The Art Institute of Houston
* The Art Institute of Las Vegas
* The Art Institutes International Minnesota
* The Art Institute of Tennessee - Nashville
* The Art Institute of New York City
* The Art Institute of Philadelphia
* The Art Institute of Phoenix
* The Art Institute of Pittsburgh
* The Art Institute of Seattle
* The Art Institute of Tampa
* The Art Institute of Vancouver - Dubrulle International Culinary Arts
* The Art Institute of Washington

The students can attend an online program that allows them to get a Bachelor of Science in Culinary Management.

Every Art Institute programs focus on providing career-oriented education. Students graduate from the Art Institute with the skills and knowledge needed to immediately get a job in their chosen field.

The Art Institute awards:

- Certificates
- Diplomas
- Associate of Science degrees
- Bachelor of Science degrees

The culinary arts program is the most widely available program. Students in this program are taught practical and fundamental kitchen skills, while at the same time studying the business side of the food service industry, including:

- cost control
- menu management
- beverage management
- kitchen management
- nutrition and sanitation
- safety
- culinary management
- the art of cooking
- baking and pastry
- hospitality & restaurant business management

About the Author

FG is the rapporteur of the Search Culinary Schools Website http://www.search-culinaryschools.com/

Schools in a Nutshell: Virginia College Birmingham by FG

2009-11-10T06:03:00.004-08:00

Virginia College Birmingham

Virginia College, established in 1983, and was founded by the Atlantis Group. The college is a private institution and the main campus is located in Birmingham, Alabama. The institution has more than 10 branch campuses. Some of the campuses are located in Huntsville, Alabama; Jackson, Mississippi; and Austin. It awards associate's and baccalaureate's degrees in a number of streams. These are administrative, management, and business, among others. In addition, few degree courses are also available here. Online courses are also offered.

Virginia College aims at maintaining an active student life. The campus is home to several clubs and organization which are based on the varied interest of the students. The college is home to a golf academy.

Students at the school often study design, office and administration, computer science and engineering, medical adminstration, and cooking and culinary arts.

The admissions department at Virginia College Birmingham does not accept all those who apply. It's not unusual for students to find their classmates include those from other parts of the country.

"Virginia College is a private, proprietary institution of higher education committed to offering diplomas, associate degrees, baccalaureate degrees, and master's degrees. The student's learning experience and placement opportunities are enhanced through studies that provide a balance of general academics, technical skills, and personal growth. The goal of Virginia College lies in its responsibility to its students, the technical and business communities, and the general citizenry. The College provides educational opportunities through curricula in business, business-related, administrative, management, technical, medical, and professional programs that are designed to prepare a student for direct entry into the job market or to enhance their chances of advancement within a business hierarchy."

About the Author

FG is the rapporteur of the Search Culinary Schools Website http://www.search-culinaryschools.com/

Schools in a Nutshell: Stratford University by FG

2009-11-10T06:03:00.003-08:00

Stratford University

Stratford University is located in a large suburb, in Falls Church, VA. The school is a private, for-profit institution. Degree levels at Stratford University top out at the Master's degree.

Students at the school often study hospitality, computer science and engineering, engineering technician, and cooking and culinary arts.

Stratford University maintains an open-admission policy. It's not unusual for students to find their classmates include those from other parts of the country.

"The mission of Stratford University is to transition students into rewarding and challenging careers by providing quality, competency-based educational programs that meet the needs of employers in high demand industries."

Academic Programs

Stratford University awards graduate and undergraduate degrees in a number of disciplines including business administration, computer information systems, health sciences, culinary arts, and hotel/restaurant management. The University offers accelerated degree programs for those who wish to start their careers quickly. An associate's degree can be earned in 15 months, a bachelor's degree in 30 months, and a master's degree in 15 months. Stratford University has five academic departments offering the following degrees.

School of Computer Information Systems

* Information Systems BS
* Computer Security and Forensics BS
* Network Engineering BS
* Software Engineering BS
* Networking Management and Security AAS
* Digital Design AAS

School of Culinary Arts and Hospitality

* Hospitality Management BA
* Advanced Culinary Arts AAS
* Baking and Pastry Arts AAS
* Hotel and Restaurant Management AAS

School of Business Administration

* Business Administration BS
* Accounting BS
* Business Administration AAS
* Accounting AAS

School of Health Sciences

* Medical Assisting AAS
* Clinical Hemodialysis Technology AAS
* EKG-Phlebotomy Technology AAS
* Medical Insurance Billing and Coding AAS
* Pharmacy Technology AAS

School of Nursing

* Bachelor of Science in Nursing (BSN)

School of Graduate Studies

* Masters of Business Administration (MBA)
* International Masters of Business Administration (IMBA)
* Enterprise Business Management MS
* Information Systems MS
* Information Assurance MS
* Software Engineering MS
* Telecommunications MS
* Accounting MS

About the Author

FG is the rapporteur of the Search Culinary Schools Website http://www.search-culinaryschools.com/

Schools in a Nutshell: Paul Smiths College Of Arts And Science by FG

2009-11-10T06:03:00.001-08:00

Paul Smiths College Of Arts And Science

The main campus of Paul Smiths College is in Paul Smiths, NY (a rural area). The school is a private, not-for-profit school. Paul Smiths College offers degrees up to the Bachelor's degree.

The school offers more choices of majors than most colleges its size. Paul Smiths College students most commonly major in a field related to hospitality, engineering technician, nutrition and exercise therapy, conservation and resource management, and cooking and culinary arts.

"Paul Smith's College offers a dynamic educational setting that encourages active engagement in learning experiences to foster creativity, ethical and intellectual growth. The College's integrated educational approach links traditional and experimental learning to discovery, discipline and creativity. Utilizing classrooms and laboaratories, fieldwork and internship experiences, Paul Smith's students gain knowledge and skills to equip them for rewarding careers and life-long learning. Located within the Adirondack Park, the College is a dramatic, complex natural setting, with an historical perspective on stewardship and hospitality. The College practices sound principles of sustainable development, encouraging environmental awareness and an enviromentally sound campus. Students participation in recreational, cultural, student life and community service activities promotes individual growth, understanding, and awareness of others. These attributes complement the distinctive educational experience of Paul Smith's to prepare students well for successful living and leadership poistions in their communities and careers."

The school does not accept everyone who applies.

About the Author

FG is the rapporteur of the Search Culinary Schools Website http://www.search-culinaryschools.com/

Schools in a Nutshell: Oxnard College by FG

2009-11-10T06:02:00.000-08:00

Oxnard College

Oxnard College, also referred to as OC, is a coeducational, community college located in Oxnard, California, United States. It was established in 1975. The College spreads across a 118-acre campus near College Park in Oxnard. The College grants admission to approximately 6,500 students annually.

The academic departments of Oxnard College include:

* Career & Technical Education
* Economic Development & Innovation
* Liberal Studies
* Math/Science/PE/Fine & Performing Arts

The College's sports teams are called the Condors. The official mascot is the Condor. Students compete in baseball, basketball, cross country, soccer, softball, and volleyball. The College has a fully equipped gymnasium and a state-of-the-art fitness center to help students keep in shape throughout the year.

All qualified applicants are admitted as Oxnard College offers open admission.

The most common major fields study at the school include family and social work and liberal arts.

Culinary Arts/Restaurant Management

You can obtain a Culinary Arts or Restaurant Management Certificate in as little as three semesters or go for your Associate Degree.

The hospitality industry is one of the fastest growing industries and is the second largest employer in the country, second only to the United Sates Government!

Its experienced and talented instructors provide hands-on training in our fully equipped kitchen and Gourmet Restaurant. Laboratory time is combined with classroom lectures to fast track you into employment in the field.

Get a job while working toward your Certificate or Degree!

The employment future is bright for Oxnard College Culinary/Restaurant students. Many prospective employers contact the program with job opportunities for our students that allow you to work while attending classes. Some students on placed on the fast track for promotion by their employers, as they complete the program. Need money to attend? The Culinary/Restaurant Department has developed a voucher/loan program as well as a number of scholarships for both first and second year students. Additional scholarships through the industry are also available.

Culinary Arts

The Culinary Arts program prepares students for entry-level positions as a culinarian, bakers, or foodservice manager trainee. In these positions, employees are required to prepare menus, requisition supplies, supervise equipment, maintain varied records, and coordinate data with accountants and others in the organization.

Restaurant Management

The Restaurant Management Program prepares students to obtain employment in the restaurant management field as food service unit managers, multi-unit managers, corporate executives, or corporate trainers.

Oxnard College offers a Certificate of Achievement and Associate in Science Degree in Culinary Arts and Restaurant Management. In addition, students may wish to work toward certification from the American Culinary Federation Educational Institute (ACFEI) by taking additional course work. Refer to the college catalog for this information.

About the Author

FG is the rapporteur of the Search Culinary Schools Website http://www.search-culinaryschools.com/

Pastries in Filipino Cuisine by Carlo Villamayor

2007-12-11T02:03:00.001-08:00

There's no better way to cap off a hearty Filipino meal than with something light and sweet for dessert. No, not ice cream or milkshakes, although those are great too--we're talking about native Filipino desserts. If you think sweets have no place in Filipino cuisine, you can't be further from the truth. From simple sugar-raised doughnuts to elaborate cakes, there's always a sweet Filipino food that's sure to satisfy that sweet tooth.

But one dessert that deserves a mention is the Filipino pastry. Although not as popular as our kakanin or rice cakes, Filipino pastries are a steady favorite in many regions. They're also a great start if you want to bake your own Filipino desserts recipes. They don't require as much attention as kakanin, but they give you just the same sweetness. Here are some of the most popular pastries in Filipino cuisine, plus some recipes to help you get started.

Buko Pie

It's hardly surprising that one of our favorite desserts comes from our top fruit export. Outside the country, buko pie is sold in pre-packed frozen slices, so we're lucky to get it here fresh and hot, not to mention cheap. It is a popular pasalubong for people who go south of Luzon, particularly to Laguna, Quezon, and Batangas. The filling is made from young coconut flesh mixed with macapuno, coconut milk, cream, and sometimes caramel. Most bakeries carry a cheaper version of the pie made from sweetened coconut juice and flour. If you feel like making your own, here's an easy recipe you can try.

Buko Pie

Ingredients:

2 c all-purpose flour

2/3 c shortening

1 egg yolk

¼ c cold water

1 tsp salt

1 tsp vinegar

4 c shredded coconut meat

300ml condensed milk

2/3 c cornstarch

1 c coconut water

Procedure: Preheat your oven to about 435oF. In a bowl, combine the salt and flour and cut in the shortening until they form pea-sized pieces. In a separate bowl, mix the egg yolk, water and vinegar, then add to the flour mixture. Mix until the dough is soft and pliable. Split the dough into two balls, one part a bit bigger. Roll out the bigger dough until it's slightly bigger than your pie plate. Fit into the plate and let hang over the sides. Roll out the smaller dough, then set aside. In a saucepan, combine the remaining ingredients and cook until thick. Let it cook for about 15 minutes, then pour into the crust. Cover with the smaller dough, seal the edges, and bake for about one hour.

Boat tarts

For a quick, cheap sugar fix, boat tarts are your best option. These are small, open pastries with a filling of caramel, langka (jackfruit), mango, or some other sweetened fruit. You can find them pre-packed in most groceries and cafeterias. They are a popular dessert for school lunches, mainly because they are fairly cheap and go well with most Filipino food recipes. If you can pull off a simple cake, boat tarts shouldn't be a problem.

Pili Nut Tarts

Ingredients:

1 kg all-purpose flour

½ kg ground pili nuts

1 cup butter

1 cup sugar

1 cup condensed milk

1 cup ice water

Procedure: Mix the flour and sugar, and cut in the butter until they form small pea-sized balls. Slowly add in the water, stirring along the sides to help the dough hold together. Form the dough into small balls, then roll out about 1/8 inch thick. Press into tart molds and prick the sides and base with a fork. Bake the dough for about 20 minutes. Meanwhile, mix the condensed milk, sugar, and ground nuts. Pour into the baked crusts and top with pili slices. Return to the oven and bake until the filling turns golden brown.

Macaroons

Filipino macaroons are made with coconut shavings, which make them chewier than flour-based American ones. It's actually one of the easiest Filipino cooking recipes, so it's a great starter recipe for beginners. This one puts an unusual twist on the basic recipe.

Pandan Macaroons

Ingredients :

1 cup desiccated coconut

½ cup coconut cream powder

1 tsp pandan extract

¼ cup melted butter

1 ¼ cup sugar

¼ cup bread crumbs

3 eggs, separated

1 ¼ cup warm water

green food color

salt to taste

Procedure: Preheat your oven to 320oF. Grease a baking pan with butter and sprinkle a little flour to coat. In a bowl, mix the water and coconut cream powder, then set aside. Beat egg whites until they get foamy, then beat in the yolks. Combine the bread crumbs, desiccated coconut, sugar, salt, and butter. Add in the egg mixture, dissolved coconut cream, food color, and pandan extract. Mix well and pour into the pan. Spread evenly and shake down to compact the batter. Bake for about 20 minutes or until the sides are browned.

About the Author

Carlo Villamayor is the owner and co-author of the Filipino food blog, Kusina.ph. A devoted cook, he makes it his personal mission to spread the joy of Filipino desserts recipes with food lovers the world over. Bon appetit!

Filipino Food Rice Toppings by Carlo Villamayor

2007-12-11T02:02:00.002-08:00

Rice has always been the staple food in Filipino cuisine, but until recently, plain and fried were the only varieties we knew. It was only a few years ago that we started playing around with rice recipes such as java, garlic, chili, and Chinese. But what seems to be a hit among Filipinos is rice toppings, wherein meat and vegetable dishes are served on top of a box of rice. It's the same old Filipino food, but packed in a light, convenient way. You've probably seen them in malls, sidewalks, and school cafeterias.

But although they come in handy on busy days, they're often overpriced, especially considering that you can do them yourself at home. That's right--you don't have to run to the mall whenever you're craving. What's more, there are no long lines and you can mix and match toppings as you please. Here are some Filipino food recipes that make excellent rice toppings.

Chicken Curry It's more Indian than Filipino, but it fits in perfectly with other Filipino cooking recipes. Curry blends well with rice because of its strong flavors. Use it on plain white rice--flavored varieties will wash out the taste of the curry.

Ingredients: 3 cups chicken meat, diced 1 cup chicken broth 2 tbsp curry powder 1 small onion, chopped ½ tsp powdered ginger ¾ cup flour ¾ cup butter 2 ½ cups milk garlic to taste

Procedure: In, melt the butter and sauté the ginger, garlic, onion, and curry powder. Set on low heat and let stand for about 1 minute. Add in the broth and milk and stir until the soup is thick. Stir in the chicken and cook until the chicken is done. Serve over white rice.

Stir-fried Beef Teriyaki Filipinos love teriyaki dishes because of their distinct Asian flavor. They make excellent rice toppings because they're easy to cook and personalize--you can make them all-meat, all-veggie, or a mix of the two like most Filipino recipes. This recipe can be prepared in advance, perfect for those hectic weekdays.

Ingredients: ½ kg beef round, cut into strips 3 tbsps teriyaki sauce 2 tsps cornstarch 2 bell peppers, cut into strips 6 spring onions, thinly sliced 4 tsps vegetable oil

Procedure: In a bowl, mix together the cornstarch, teriyaki sauce, and half of the vegetable oil. Stir in the beef and refrigerate for about 45 minutes. Meanwhile, stir-fry the onions and bell peppers in the remaining oil for about 3 minutes. Remove from the pan, then stir-fry the marinated beef for another 3 minutes. Stir in the vegetables and cook until the beef is done.

Honey Lemon Chicken This tasty topping provides a good contrast to wild and flavored rice, especially the Chinese and garlic varieties. It also goes well with cold Filipino desserts recipes and salads. The dish is fairly easy to prepare; you can have it ready in less than 30 minutes.

Ingredients: 4 pcs skinless chicken breasts, chopped 1/3 cup honey ¼ cup lemon juice ¼ cup butter, melted 2 tbsp hot water 1 tsp seasoning

Procedure: Preheat oven to 325oF. Place the chicken breasts in a baking dish with the bone side facing down. Sprinkle with seasoning. Set aside. Mix the honey and hot water, then add the butter and lemon juice. Pour over the chicken breasts and cover with foil. Bake until the chicken is just done. Remove the cover and baste with the remaining sauce. Continue cooking until the chicken is browned, basting occasionally to add flavor.

Sweet and Sour Pork A favorite viand among Filipinos, sweet and sour pork is a perfect complement to almost any rice variety. It's great for kids as it offers a nice blend of flavors and a balance of meat and vegetables.

Ingredients: ¾ kg pork loin, deboned and sliced into bite-size pieces 2 ½ c pineapple chunks (reserve juice) 1 tbsp soy sauce ¼ c vinegar ¼ c packed brown sugar ½ c onion slices 1 pc green onion, thinly sliced 2 tbsp cornstarch ½ tsp salt ¾ c water

Procedure: sauté the pork in vegetable oil until it turns light brown. In a bowl, combine the water, pineapple juice, soy sauce, vinegar, salt and sugar. Mix until well dissolved. Pour over the pork andlet it simmer until the meat is soft. Dissolve the cornstarch in 2 tablespoons of water, then add to the pork. Turn down the heat and continue stirring until the mixture thickens. Stir in the pineapple chunks, pepper and onions. Simmer for another 10 minutes, then serve over rice.

About the Author

Carlo Villamayor is the owner and co-author of the Filipino food blog, Kusina.ph at http://www.kusina.ph A devoted cook, he makes it his personal mission to spread the joy of one of his Filipino cooking recipes at http://www.kusina.ph/unique-filipino-fiesta-recipes/ with food lovers the world over. Bon appetit!

Cooking with Seafood and Herbs by Isabel da Silva

2007-12-11T02:02:00.001-08:00

At home my mom didn't cook much with herbs, like rosemary, basil or dill. She used such herbs mainly for treating everyday maladies. But then I got married and I started to cook more often. I love to experiment and cook new recipes. So I started to try new ingredients, new condiments, seasonings. So I discovered herbs for cooking. Herbs enrich the flavor and odor of food. They just give that special touch to a dish.

My other passion is seafood - all kinds of seafood. So you can already guess that I love to combine seafood with herbs. Dill, fennel and marjoram are herbs that combine very well with fish. Not everybody like coriander (or cilantro) but it is very often used in the Asian cuisine, and coriander goes perfect with a coconut seafood recipe. Ginger and lemongrass are also common herbs used in Asian recipes. Bay and thyme are great seasonings for seafood soups, stews and chowders. Parsley and chives go always well with a seafood salad. And basil is the perfect partner for tomatoes. Therefore, if you are preparing some seafood recipe with a tomato sauce you can enrich its flavor with basil leaves (preferably fresh leaves).

Below you can find some seafood recipes, where thyme, parsley, dill and chives are used.

New England Clam Chowder

Ingredients:
2 pounds clams, scrubbed and rinsed
4 slices bacon, cut crosswise into strips
2 tablespoons butter
1 onion, finely chopped
1 tablespoon fresh chopped thyme
1 tablespoon fresh chopped parsley
1 large potato, cut into small cubes
1 leave leek
1 1/2 cup milk
1 cup heavy cream
salt and pepper to taste

Directions:
1. Put the clams in a large pot with some water and cook over high heat for about 5 to 10 minutes or until the clams are open. Discard any unopened clam. Strain the clams, reserving the broth. Set aside to cool down.
2. When the clams are cool, remove them from their shells and chop the big ones.
3. Cook the bacon until brown and crisp, then pour off all the bacon fat, reserving the bacon. In the same pot, melt the butter and saute onion until it get soft but not burnt. Add thyme, potatoes, clam broth, milk and leek and bring to boil. Cover and simmer until the potatoes are tender.
4. In a blender or food processor blend until smooth.
5. Pour the blended mixture in the pot. Stir in the clams, cream and bacon and season with the pepper and the salt to taste. Place the pot in the heat and slowly reheat for 2-3 minutes. Garnish with parsley and serve.

Layered Crab Salad Recipe

Ingredients:
4 cup torn lettuce
2 cups (1/2 pound) fresh pea pods, cut into 1-inch pieces
1 1/2 cup chopped red peppers
2 cups chopped cucumber
1 1/2 cup crabmeat or 1 package (8 oz.) imitation crabmeat
1 cup mayonnaise
1 tablespoon sugar
1 teaspoon dried dill weed or 1 tablespoon chopped fresh dill
Sweet red pepper rings
Fresh dill sprigs
Salt to taste

Directions:
1. In a 2-1/2 quart clear glass serving bowl, layer lettuce, pea pods, chopped peppers, cucumber and crabmeat.
2. Combine mayonnaise, sugar and dill; spread over crab. Season with salt. Cover and chill several hours or overnight.
3. Garnish with pepper rings and dill.

About the Author

To find more seafood recipes prepared with herbs come to my site: http://www.weloveseafood.com

You can also find other crab salad recipes and clam chowder recipes

Vegetarian Recipes - A Way To Eating Healthy by Kelvin Hall

2007-12-11T02:01:00.003-08:00

More and more people are choosing to eat a vegetarian diet because they know that veggies are healthful food. Using low calorie and vegetarian recipes is one of the most important things you can do to protect your heath and the health of your family since obesity is now an epidemic in the United States and other developed countries. Cooking them is still better than the alternatives to a vegetarian lifestyle or a vegan lifestyle, but we receive the most nutritional benefit from ingesting whole and organic raw foods. They will often include many of the vitamins, minerals, and sources of nutrition that every body needs. These low calorie recipes, usually high in fiber, protect against digestive disorders such as diverticulosis and may offer protection from colon and lung cancers. Many low calorie and vegetarian recipes use soy, tofu, dried beans and peas to add protein to meals. Using low calorie recipes will provide a diet rich in vegetables, fruits, grains and legumes, adding high amounts of all the essential vitamins and minerals. Subscribing to vegetarian magazines, scouring newspaper food sections, and visiting veggie websites will bring you a respectable number of recipes, but it's more convenient to have hundreds and hundreds in one place.

Including a few vegetarian recipes into your diet can quickly improve how you feel and can be part of an overall health plan that will improve your life. And contrary to popular belief, these recipes are full of the taste and enjoyment of many other foods you eat. Incorporating vegetarian recipes into any diet will bring variety and give healthy eating options. Plus, vegetarian cuisine is chockfull of dishes that are robust and flavorful, and a match for any standard meat dish. Such treats as squash with tofu, vegetarian paella, and baked figs with dried fruit and anisette may well convert some confirmed carnivores to part-time vegetarians. Many of these recipes cook faster than those made with meat.

As more people juggle trying to eat healthier with their busy lifestyles, they may find that Vegetarian slow cooking provides an answer. What I like best about slow cooker Vegetarian recipes is that the long, slow-cooking process enriches the flavor of the dish in a way that other cooking methods can't match. The gentle slow-cooking process actually draws more flavor out of the ingredients. In addition to convenience, slow cooking also scores high marks for taste and nutrition since the long cooking time allows both flavors and nutrients to concentrate in the food. While the slow cooker was once synonymous with cooking pot roasts and other meat dishes, just as my friend discovered, the Vegetarian cook will find a vast number of ways to use it.

Exploring vegetarian recipes is great simply to spice up the kitchen with something new. Whether you are choosing to eat vegetarian dishes as a permanent diet or as part of a healthier lifestyle, Vegetarian Recipes is packed with ideas to tempt the most committed carnivore.

About the Author

To find out more about the vegetarian lifestyle and more vegetarian recipes visit: http://www.vegetarianfacts.net

How To Pick Up The Right Dish To Prepare by Jon Caldwell

2007-12-11T02:01:00.001-08:00

Cooking refers specially to the preparation of food following recipes by subjecting edible materials to the action of heat. But cooking involves much more. Cooking of food is a science as well as an art and it depends for its success on known and established principles.

In its full sense, cooking means not only the ability to follow recipes, thereby producing a successfully cooked dish, but also the ability to select materials, a knowledge of the ways in which to prepare them, an understanding of their value for the persons for whom they are prepared and ingenuity in serving foods attractively and in making the best use of food that may be left over from the previous meals, so that there will be practically no waste.

A factor that should not be disregarded in the problem of food is waste. We should understand the distinction between waste and refuse. These terms are thought by some to mean the same thing and are often confused, but there is a decided difference between them. Waste, as applied to food and cooking, is something that could be used but is not, whereas refuse is something that is rejected because it is unfit for use. For example, the fat of meat, which is often eaten, is waste if it is thrown away, but potato parings, which are not suitable for cooking, are refuse.

The base of the pyramid is the "carbohydrate" component. Thus rice, pasta and cereal products should make up the bulk of our food intake. The next tier consists of "protein" products like meat, seafood and soy. Proteins should comprise a proportionately smaller component of our diets than the carbohydrates. The smallest contribution should be from the "fat" group as this is linked to the development bof obesity and heart disease. Vitamins and minerals are trace elements that are found in varying quantities in the various food substances.

More recently, healthy eating advisors advocate the minimum daily consumption of two pieces of fruit and two portions of vegetables. This is to ensure the intake of fiber is adequate for the regulation of bowel movements.

Couscous is traditionally steamed and fluffed to separate the granules. Boiling and stirring can reduce quick-cooking couscous to a sticky, starchy mush. Like pasta, couscous does not have much of a flavor itself. Thus couscous dishes are made with flavored stocks, herbs, and spices, with vegetables, dried fruits, nuts, and/or meat added or used as a topping.

Most packaged couscous is considered the instant variety and will cook very quickly off the stove by absorbing a boiling liquid. However, authentic couscous (roughly-ground hard durum wheat) will require significantly more time and a good steaming vessel called a couscoussiére.

Our forefathers dried meats and seafood into jerky as a matter of necessity, to preserve the food for long periods without refrigeration. Nowadays, we consider jerky as a convenience food, perfect for hikers, campers, or just an easy, non-messy snack. Commercial jerky products come in many flavors with any number of preservatives.

Homemade jerky is easy to make. It can be made from a variety of meats (wild and domestic), poultry and even seafood. By making your own jerky, you not only control the ingredients, you also save money.

About the Author

Jon Caldwell has been an avid lover of baking and cooking recipes. You can find more resources on how to cook better at http://www.RecipeBasics.com

Tips On South Beach Diet Phase 1 Recipes by Flor Serquina

2007-12-11T01:58:00.000-08:00

The South Beach diet is one of the most popular diet plans in the world. There are many diet fanatics who endorse this diet, and these include a handful of celebrities. It has become so popular that many books have been published on how to go about the whole program, including recipes of dishes that those who follow the diet plan can enjoy. This diet program consists of several phases, and among the contents of those books are South Beach diet Phase 1 recipes.

The first phase of the South Beach diet is said to be full of restrictions on the type of food that you can eat. Some of those who went through it will tell you that it is one of the hardest stages of the program. There are some who get discouraged to go through the rest of the plan because the first phase alone is hard to get past by. In order to encourage people to get on with the plan, many South Beach diet Phase 1 recipes have been published not only in books but also in the Internet, which makes it easier for dieters to access.

Tips For Easier Dieting

As you go through this first stage of the plan, here are some tips that can help you with this stage of the diet program:

Make a diary of your experiences with the diet. Write entries daily, stating in detail your feelings and your thoughts about the whole process.

Avoid going to the shopping mall during your Phase 1 stage of the diet. You might end up in the food court and eat everything you can get your hands on. Instead, stay home and eat those meals provided by the South Beach diet Phase 1 recipes.

Restrain yourself from attending those gatherings that will surely serve mountains of food. Believe me, once you lock eyes with the buffet table, you are likely to lose your resolve and forget that you are supposed to be on a strict diet.

Overcoming this first stage of the diet is undeniably difficult. Most of the people who tried it will tell you that their brains are so occupied with thoughts of devouring pizza, ice cream and all the potato chips that they can get. It takes enormous willpower to accomplish this first phase of the plan.

Here is an example a of South Beach diet phase 1 recipe that you can cook and enjoy right in your home.

Tuscan Grilled Steak

Mash 3 large cloves of crushed garlic with 2 teaspoons of extra virgin olive oil in a bowl until it becomes paste. Rub this paste over a 2-pound flank steak, then sprinkle salt and pepper over it. Then grill the steak for about 5-7 minutes until it turns brown. Flip it over and cook the other side for about 5 minutes longer. Wait until the meat turns medium rare.

You can check how cooked the meat is by slicing the meat with a knife. To make sure that is medium rare, remove the meat from the oven when it is a little less cooked that you wish it to be. Cover the meat loosely with foil then let it rest for about 10 minutes. After this, slice meat thinly, and then drizzle with the juices that accumulated from the cooking.

Aside from your own research, it would be useful if you also ask other dieters about the South Beach diet Phase 1 recipes that they are using. They can recommend the most delicious ones from the batch; recipes, which will not make you feel deprived when you eat it because they are as delicious as those dishes that are off limits for you. Be adventurous when it comes to trying out dishes. They might become a staple in your kitchen for a very long time.

About the Author

Visit The-Good-Diet.com for useful information and resources about South Beach diet Phase 1 recipes, diet to control high cholesterol and the GERD diet.

Spices in Filipino Cuisine by Carlo Villamayor

2007-12-11T01:53:00.002-08:00

Itâ€™s no secret that Filipino cuisine is one of the best in the world, but like any good food, it has to have its secrets. Few people have really mastered authentic Filipino foodï¿½"not the washed-down fare you get in fast foods and diners, but real, home-made native dishes. Although most of us can whip up something when we need to, it can be hard to capture that distinct Filipino taste.

So what really goes into our food? How do you make your food taste truly Filipino? Thereâ€™s really no single answer, because no one can define our foodï¿½"we come from a hodgepodge of cultures, after all. But one thing that sets us apart from our Asian neighbors is our heavy use of spices. Whereas other cuisines prefer subtle hints of flavor, we like a big burst of it with every bite.

So thatâ€™s the first rule: be generous with the spice. If you want your dish to fit in with other Filipino recipes, get to know the spices that go into them. Here are some of the most common.

Ginger

Ginger is used in most of Asian cuisine, and Filipino food recipes. In the Philippines, it is most commonly used in soups and stews; dishes such as arroz caldo (rice porridge), and tinola (chicken stew) use garlic as their main spice. It goes particularly well with chicken and fish dishes, where it provides a nice contrast to the strong meat flavors. Ginger is used both for flavor and aroma, although the flesh of the root is not always eaten. Most people just crush the root and drop it into the dish, then take it out just before serving.

Chili

Weâ€™re not as wild about spicy food as the Thais, but we do like a bit of bite in our food. Virtually every Filipino dish can be spiced up with chili peppers, from rich meat viands to everyday soups and noodles. Sauces like patis (fish sauce) and soy sauce are often mixed with crushed chili and used as dips or marinades. Bicol, a region in southeastern Luzon, is known for using chili peppers in most of its dishes. Perhaps the most popular is Bicol express, made with meat, bagoong (sautÃ©ed shrimp paste), coconut milk, and chopped green chilies.

Garlic and onions

These two almost always go together, especially in meat and vegetable dishes. You may be more familiar with Taiwanese and Australian garlic, which have larger cloves and are easier to work with. But if you want a stronger, spicier flavor, go for native garlic. Philippine garlic comes in smaller bulbs, with cloves less than half the size of other types. This makes them hard to handle, but itâ€™s well worth the trouble.

Philippine onions are strong and pungent, making them a great source of flavor. Use native red onions for sautÃ©ing and pickling, but use the white ones for salads and sandwiches. If youâ€™re making rice porridge, top it with chopped green onions for extra spice.

Lemongrass

Lemongrass has strong-smelling leaves and stalks commonly used in soups, teas and sauces. The leaf is slightly sweet with a hint of citrus, a perfect complement to gravy and other meat sauces. There are several ways to use lemongrass, but the most common method is cooking the fresh leaves (sometimes the entire stalk or bulb) with the food to release the flavor. If youâ€™re using the stalk, take only the soft inner part and chop it up before dropping it in. You can also use dried and powdered lemongrass, especially if youâ€™re in the city and fresh leaves are hard to find.

Pandan

Pandan is mostly an aromatic ingredient, most commonly used with plain white rice. Just add a couple of leaves to your rice as it boils, and it comes out with a strong, inviting aroma. Some regions even weave it onto rice pots for an even stronger scent. You can do the same with rice cakes, puddings, and other Filipino desserts recipes.

Bay leaf

The strong, pungent taste of bay leaves makes them a perfect fit for Filipino cooking recipes. The leaf has a wide range of uses, from meat sauces and dips to main dishes like adobo, menudo and mechado. Dried bay leaves are traditionally used; fresh bay is seldom available in local markets. The leaf itself is not usually eaten; like ginger, you can take out the leaves once youâ€™re ready to serve. However, most people just leave them in and set them aside when eating.

About the Author

Carlo Villamayor is the owner and co-author of the Filipino food blog, Kusina.ph at http://www.kusina.ph A devoted cook, he makes it his personal mission to spread the joy of one of his Filipino food recipes at http://www.kusina.ph/reasons-to-choose-filipino-food/ with food lovers the world over. Bon appetit!

Easy Chicken Recipes- Chicken Recipes For The Lazy Cook. by Susan Rogers

2007-12-11T01:53:00.001-08:00

Easy Chicken Recipes- Chicken Recipes For The Lazy Cook.

One of the most versatile meats you can cook with is chicken. It is the main ingredient in so many easy chicken recipes across a huge variety of dishes from many parts of the world.

In this article I will be going over one of the quickest to prepare easy chicken recipes you can get:

Lazy Cook's Chicken Alfredo from Chicken-Recipes-Now.com

Well I guess you could get a lazier version than the one I'll show you here but that would mean buying the Alfredo sauce and it's not hard to make your own. I'm assuming you have the ingredients at home and you are too lazy to go to the shop and buy the premade sauce.

Ingredients:

Chicken breasts- deboned

Fettucine Pasta- enough for approximately 6 people

Parmesan cheese- Approx Â½ to Â¾ cup depending on how cheesy you like it.

3/4 cup full cream

Olive Oil- a few tablespoons should do.

1/4 cup butter

Salt

Pepper

Instructions:

Slice your chicken breasts into thin bite sized stripes. Start cooking your fettucine as per instructions on pack. Heat up the olive oil in a fry pan then cook the chicken through until brown seasoning it with the salt and pepper while you cook it. Remove from pan once done and put aside on a paper towel to drain a little. In a saucepan add in your butter, parmesan cheese and cream,. Just use a medium heat to melt everything down. Once this is done just add your chicken pieces into the sauce and mix. Drain your noodles and then add your sauce and chicken to them, mix it all together and serve.

About the Author

For more easy chicken recipes and the secrets to cooking better chicken meals go to chicken specialists chicken-recipes-now

Free Quality Recipes! The Best Free Recipes on the web! by Ian Brinian

2007-12-11T01:52:00.000-08:00

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