The Taste of Home Cooking School will be at the Serbian-American Cultural Center on March 6^th, where organizers expect a sold out show since the last cooking school’s event was so popular.

The cooking school event should bring in nearly fifty vendors, if the previous cooking shows are any indication. Classes at the cooking school are taught by nine to fifteen professional chefs that travel with the school. Chefs Michelle, Kristi, Dana, Eric, Michael, and Guy are often on hand, teaching specialty classes to the participants at the event.

Chef Kristi Larson explains on the cooking school’s blog that traveling into new communities and meeting new people is one of the perks to being a traveling chef with the school. “I am always excited to come into a community and share my love of cooking with new people,” she said. Chef Guy Klinzing said “I love being able to share practical information with the attendees that they can go home and use the next day.”

The Taste of Home Cooking School is sponsored by some of the big names we all recognize, including Emeril’s, Gallo, Ortega, and Johnsonville. School events are scheduled all over the nation and throughout the year, providing unique and useful training to participants that inspire some to attend formal cooking schools or simply impress their friends and families with their new cooking skills.

The cooking school event in Weirton will begin on March 6^th at 6:30 PM and ticket availability is limited. Participants learn new recipes, participate in interactive cooking classes, win door prizes, and leave the show with a free gift bag.

Pastry Chef Michael Laiskonis will begin working as the Creative Director for the Institute of Culinary Education in March, where he will spend his time helping the school create advanced curriculum and will work in the classroom teaching students at the culinary art school.

Chef Laiskonis decided to join the team at the culinary art school after years in the restaurant business, during which he won multiple awards as a pastry chef and innovator. He is most widely known for work done while he was the Executive Pastry Chef at Le Bernadin restaurant where he helped achieve a four-star rating from the New York Times.

The Institute of Culinary Education is a renowned culinary art school founded in New York in 1975, with a whole-industry approach; teaching students about the art of cooking as well as entrepreneurial and company-based career skills. The culinary art school and Chef Laiskonis have been in talks for a few months about the position of Creative Director, a new position created specifically for his new role at the Institute of Culinary Education (ICE).

Laiskonis says that he met with the president of the culinary art school to talk about how his years of experience would translate into the school setting at ICE. It was decided that Laiskonis, also an advisory board member at ICE, could serve in numerous capacities at the school; namely as creative advisor for curriculum matters as well as student education.

Laiskonis also blogged, “While the restaurant kitchen provided abundant resources to play and experiment, in addition to a stage on which to apply them, there never seemed enough time to pursue all of those ideas I’ve scribbled down over time.”

Classified listings and news briefs about cooking classes at a local restaurant or school often go unnoticed by many viewers, but for those who enjoy cooking and are considering a career in the cooking industry, they might be worth the time.

Cooking classes made available to the public are ideal situations for aspiring chefs or those who are still on the fence about which professional option is right for them; helping high school students and adults determine if a career in the culinary arts is a good fit.

Specialty classes and short-term cooking courses can offer a lot of insight into the industry of culinary artistry and save worry about investments in a future career that may not work out. Like any other higher education, attending an accredited cooking school can be costly, so it is important to know ahead of time if the profession will fit the desires of the individual.

Cooking classes are usually offered through a variety of venues, from local restaurants to culinary art schools in the community. Depending on the type of class you attend, you might learn how to cook your favorite type of cuisine or more general information preparation and presentation. Professional chef tasks run a wide gamut of detail-oriented skills, so understanding the depth of work will help make the right decision about a future career path.

Local cooking classes are the perfect ways for parents to become involved in their child’s education decisions. Whether attending with a pre-teen or high school senior still undecided, parents can actively participate in ensuring that their child is making an informed decision about their career choices.  Classes ranging from short, 2-hour instructional sessions on cooking a specific dish to longer courses offered over a period of weeks provide a deeper understanding of the elements of cooking and behind-the-scenes perspective that few get the opportunity to see.

Top chefs from television network fame and others are on the 2012 roster for the cruise line’s unique cooking school setup.

As guests cruise between any of the continents on the globe, they can learn how to create gourmet cuisines in cooking classes taught by the chefs. The cruise line has won multiple awards of excellence for its enhanced programs, along with other lines such as Carnival Cruise Lines and Princess Cruises.

The cooking classes will take place throughout 2012 and are held in a theater with large screens and a classroom kitchen on stage before the guests. According to a press release by the line, they have 60 chefs scheduled to teach classes through The Culinary Arts Center, which is a culinary initiative that includes children’s class services as well.

“The Culinary Arts Center is at the core of Holland America Line’s enrichment program and each year we bring on board the most talented and entertaining culinary experts in their field,” said Holland America Line’s executive vice president of marketing, sales and guest programs Richard Meadows in the press release from PR Newswire. “We want our guests to have a special experience that makes them want to go home and tell friends and family they learned how to make a new dish from a well-known chef,” he said.

Some of the chefs presenting cooking classes on board the cruise include Linton Hopkins, Tony Maws, Serena Palumba, Jonathan Sawyer. The Culinary Arts Center program is presented by Food & Wine magazine and includes other activities related to word cuisines. Guests in the program will get to sample port-of-call foods and wines in addition to the classes while traveling to their destinations.

Egyptian cuisine is one of those food categories that gets overlooked in many cooking classes, but is worth a bit more investigation by students who fancy themselves the next greatest chef entrepreneur.

There is a good chance for a more meaningful career for people that love what they do and becoming a great chef is no exception. Cooking classes in specialty cuisines is a great way to delve into the world of cultural cooking; helping students discover the flavors and cultures about which they can feel passionate. Egyptian foods seem foreign to many Americans and, indeed, they are foreign – in flavor, texture, and culture.

No matter how foreign the dishes a student discovers in a cooking class might be, he will either learn to love it or hate it. Egyptian cooking classes might result in surprise conclusion though; many people end up falling in love with the rich flavors from the region. Egyptian food is one of those niche areas with which few people are experienced, but offers big rewards for the chef that takes it head-on and into the kitchen.

Fusion food cooking classes can provide another facet to the chef who aspires to get into this market. Egyptian foods are rich and full of flavors that entice the eater to wonder what in the world is in the recipe, and quickly care less about it as they complete the meal. Incorporating Egyptian foods into cooking classes (or a good culinary trip to Egyptian owned eateries to try the foods and experience the culture) can help chef-hopefuls become well acquainted with ingredients that may very well lead to their success as a niche chef in the future.

The experts say it really depends on what kind of chef you wish to be and what kind of foods you like to cook.

It might be beneficial for a student to travel to another state to attend a “better” cooking school to put on their resume. It is true that listing “Le Cordon Bleu” on your resume will surely open more doors than another, lesser known, culinary art school will. However, most students (and parents) don’t realize that there are Le Cordon Bleu programs right here in the U.S.

Still, travelling abroad for a cooking degree does have its benefits. Chefs in five-star restaurants got where they are at in one of three ways. The first star chefs are those who are natural, self made successes. The second way to get to this goal is to know someone in the business; in other words, you could get lucky.  The third (and most realistic) way to get to “executive chef” is to love what you cook (you’ll be better at it) and learn the culture of your food.

Study hard while at cooking school, pick a niche culinary art category that you love and put in the time “paying your dues” to the industry. That means plenty of time working under the supervision of others to learn the ropes. Eventually, you will be rewarded if you are good at what you do.  The latter scenario is what makes a culinary art school abroad worth the time according to some experts. If you plan to be really great at cooking Italian food, an Italian cooking school is best. An Italian cooking school in Italy is even better. People who know a cultures customs will always cook their food better.

It is true that a premier cooking school will catapult an already passionate student nearer to the realm of possibility, but it takes a winning student with a flexible mind and creative talent to achieve that kind of success.

While becoming a star chef is certainly a real possibility, getting there has less to do with the school and more to do with the student. What cooking schools may be less inclined to discuss with students is that becoming a star chef means first becoming a good underling. No need to blame the school – it’s their job to support the dreams of students; to create an atmosphere where students can believe in their self because this is what leads to star-quality.

However, assuming that a good school is defined as one that is honest with prospective students about the future, great cooking schools are open to this kind of discussion at the time of admission. There are very few chefs that come out of school and immediately gain stardom in their discipline. To be realistic, a future top chef spends the first half of his or her career putting in kitchen time as a reliable and diligent sous-chef, assistant to the head chef, and even a prep cook.

Entertainment Magazine (the one about entertaining guests, not the other one) recently produced their list of top 10 culinary schools based on feedback from food editors, journalists who write about cuisine and the people who will hire the graduates – restaurant owners in North America. Apparently, there are some cooking schools that really do get it right. Their top three cooking schools were The Culinary Arts Institute of America, The French Culinary Institute of New York City, and the Ottawa Culinary Arts Institute.

The new café sits below a new school campus that will house more than 700 students and offer a multitude of professional courses complimenting its training in French fare.

As part of the new program in London, the cooking school is also going to offer a teenager the opportunity of a lifetime. In a gesture that has a monetary value of nearly £50,000; one lucky teenager between the age of 16 and 19 will get the chance to go to the Le Cordon Bleu culinary art school without paying a dime. The school is offering to pay full tuition, room, and living costs for the lucky student.

Culinary arts students who desire to attend a world-class cooking school to specialize in French cuisine need not travel all the way to Paris to obtain their dream-training. Le Cordon Bleu culinary art school is famous for producing some of the best chefs in the world and attending classes here may be closer than many realize.

In fact, there are many cooking schools that teach Le Cordon Bleu programs in the United States. Spread across several states, the cooking school program offers Le Cordon Bleu-approved curriculum in the studies of culinary arts, baking, pastry, and cooking techniques born at the institute.

The cooking school’s programs provide a wide array of classes, including business programs and non-professional training for home chefs. On-campus restaurants enrich the student experience in cooking schools that offer the program, much like other successful culinary art schools in the nation.

The London cooking school opened this month. Le Cordon Bleu programs are administered by culinary art schools here in the United States with approval from the Paris-based school.

The school is one of the most widely recognized institutions in the world, known for producing the world’s best and most well-trained French chefs.

The cooking school has been open for half of a decade and recently opened a school in London where the new café will reside. The school boasts that the new café is environmentally friendly and uses renewable and sustainable methods, including an herb patch on the roof of the building.

The new café is nestled among a row of tall, connected buildings lining the street in traditional London architectural style. The style of the café mimics that of the Le Cordon Bleu in Paris in the 1950’s and seats fewer than 50 patrons at a time on the interior of the café. The outside plaza will seat 5 patrons on the patio that features covered seating areas.

Of course, the menu will reflect the items that are most popular at the cooking school and is centered on French cuisine. According to the cooking school’s web site, the menu will include pastries, boulangerie, and viennoiserie that will be available during the café’s operating hours, but it will also boast meal time menus. Lunch will offer a short selection of the cooking school’s prized dishes, including sandwiches, soups, and salads or quiche.

The students of the cooking school will not be operating the café, however. Renowned professional chefs associated with the school will be in charge of preparing the fare at the French café each day. Students’ time is spent focusing on the important things – their education. Those pursuing a career in the culinary arts at this cooking school learn from the best in the business. “Le Cordon Bleu” is an excellent item on a future chef’s resume because of the focus on learning by the staff at the school.

As the world begins to take note of the harmful effects of a poor diet, some cooking schools are doing more to get us back on the right track.

Cooking schools are offering courses dedicated to the art of healthy cooking and giving students the information they need to help make the world’s health a little bit better.

One such college is offering the first culinary arts school to focus all of its studies on better habits. The Ecotech Institute recently released information about its program soon after the college experiences a 400% growth in new students. At Ecotech, all programs revolve around sustainable and renewable resources in disciplines from cooking to energy programs. This latest news certainly proves that we are becoming increasingly aware of the potential impact of changing old world habits.

Healthy living is taking off all across the United States, too. In Louisville, KY, the Harriett B. Porter Culinary Institute offered a training program that helped kitchen ministries learn how to prepare healthier foods and encourage people to eat in ways that benefit their health. On Monday, the cooking school held a special event to acknowledge the 20-something churches that participated in their program with great success.

In Pawtucket, RI a new cooking school initiative is being funded to help residents in the city learn similar things to those in Louisville. As part of the Pawtucket plan, the city hopes to open vegan and vegetarian restaurants and grocery stores that sell only healthy food items. Cooking classes will be offered through new education centers in the city.

Back at Ecotech, business is booming. In the press release, President Mike Seifert said “We knew we had something special when Ecotech opened its doors, and it’s inspiring to see increasingly more students come from across the country to pursue a degree that can truly make a difference in the world.”