Culinary Skills

Culinary Skills:How to Make Better Eggs

noreply@blogger.com (Anonymous) — Sun, 22 Jul 2012 02:30:00 +0000

In my opinion, eggs are one of your best resources in the morning. Full of quality protein, virtually carb-free, and packed with vitamins and minerals, they make the ultimate breakfast food. Don’t be too swayed by the cholesterol scares of the 1980s; eating the whole egg–not just the whites–has actually been shown to have anti-inflammatory properties and to improve good cholesterol levels. Eggs are a fantastic food for men who are looking to get in shape; they help build your muscles, and they keep you satiated for a long time. A study showed that men who ate eggs instead of carb-rich bagels for breakfast consumed less calories over the course of the day.

And besides their great nutritional profile, eggs are easy to prepare, taste great, and are dirt cheap (less than 15 cents per egg!).

Yet, for all of their greatness and simplicity, I know a lot of guys who mess up even a basic scrambled egg. Their eggs are edible, but not incredible. Since we’ve been focusing our efforts on getting back to the basics in the kitchen, I wanted to share my thoughts and techniques on getting the most out of this versatile food.

Here are tips on preparing eggs in four of the basic, traditional ways: scrambled, fried, poached, and hard-boiled. We’ll cover the wondrous omelet in a separate post.

Let’s get cracking.

Scrambled Eggs

In my opinion, there are two schools of thought when it comes to the perfect scrambled egg. Low and Slow vs. Hot and Fast. Whatever your preference, the two methods typically turn out two very unique types of scrambles. Low and slow yields eggs with small curds that are moist and soft, whereas the hot and fast method turns out eggs with larger, denser curds. Instead of taking sides, I’m laying out both options.

Non-stick cookware truly comes in handy when scrambling eggs. The slick non-stick surface allows for easy cleanup, and preparation containing less fat or oil. Make sure you always use a wooden spoon or rubber spatula on the cookware to prevent damaging the non-stick coating.

One of the more important elements to the perfect scrambled egg, regardless of the method, is air. That’s right, air. The more air you can whisk into the mixture, the more full and fluffy your scrambled eggs will turn out. It’s important to whisk your eggs in a large bowl, using a circular motion that pulls the eggs to the surface, rather than stirring around the perimeter of the bowl. Utilize a tilted wheel motion with either a fork or whisk to get as much air into the eggs as possible. With that said, you do not want to overbeat your eggs. You will know when your eggs are ready when the mixture is evenly colored and frothy.

Many people like to add salt, pepper, cream, and herbs to their eggs prior to scrambling. I prefer to wait to season the eggs until they have finished cooking. Regarding cream or herbs, you can utilize these ingredients to enhance moisture and flavor, but they are not necessary. A properly scrambled egg will not need any additional ingredients to taste excellent.

Scrambled Eggs

1 Tablespoon Unsalted Butter
3 Large Eggs
Kosher Salt
Fresh Cracked Pepper

Low and Slow

Low and Slow- Heat an 8 or 10 inch non-stick pan over medium low heat, add butter. Meanwhile, crack eggs into a bowl and vigorously whisk until combined and frothy. When butter is completely melted, add eggs to pan. Wait to stir until eggs have just begun to set. Using a wooden spoon, begin to push the eggs towards the center while tilting the pan. This will create small curds and allow the runny portions to reach the hot surface. Continue in this manner until there is no longer any runny portion remaining. Remove eggs from heat, season with salt and pepper to taste, and serve.

Hot and Fast

Hot and Fast – Heat an 8 or 10 inch non-stick pan over medium high heat, add butter. Meanwhile, crack eggs into a bowl and vigorously whisk until combined and frothy. When butter is completely melted, add eggs to pan. Wait to stir until eggs have set in the pan, the runny portion should remain on top of the cooked portion. Quickly use a wooden spoon to scramble and lift off the cooked portions while allowing the uncooked eggs to reach the heat. Do not over scramble. When there is no longer any runny portion that remains, remove eggs from heat, season with salt and pepper to taste, and serve.

Fried Eggs

Unfortunately, most people typically have a negative connotation with fried eggs. Perhaps it’s the word “fried” in the description. Keep in mind, a fried egg is much different than the caloric disaster of chili cheese fries down at the Starlight Diner. Honestly, fried eggs, when prepared correctly, hold very little of the oil or fat used to prepare them.

On mornings when I’m rushing out the door, my go-to breakfast is a few fried eggs. I can cook the eggs quickly, and I don’t have to pull out, or clean up, several bowls or utensils.

Butter is traditionally used in the preparation of fried eggs; however, I prefer using olive oil instead. The health benefits of olive oil are abundant, but I also like the distinctive flavor it adds. Also, because extra virgin olive oil has a higher smoke point than butter, I find that my pans clean up easier when using oil instead of butter.

For a delicious on-the-go breakfast sandwich, stick your fried egg between two sandwich thins, and add ham, a slice of cheese, and some mustard.

Fried Eggs

1 Tablespoon Extra Virgin Olive Oil
2 Large Eggs
Kosher Salt
Fresh Cracked Pepper

Heat an 8 or 10 inch non-stick pan over medium heat, add oil. Carefully crack eggs into the pan, allowing room for each egg to cook separately. After a minute or so, the egg white will solidify from transparency into a firm white texture.

At this point, you have a few options.

For sunny-side up eggs, continue to cook for another minute until the white portion is firm and just cooked through. Carefully slide eggs onto a plate, season with kosher salt and fresh cracked pepper to taste, and serve.

For a firmer yolk (over easy, over medium, over well), place a lid over the pan and cook (steam) the yolk for another few minutes until the egg is cooked to your desired consistency. You can gently use your finger to press on the yolk to determine doneness. An over-easy yolk will give to slight pressure, whereas an over-medium yolk will be firm to the touch. Remove lid, season eggs with kosher salt and fresh cracked pepper to taste, and serve.

Another option is to remove the pan from the heat, and using a quick tilted back-and-forth motion with the pan, flip the egg onto its other side. Of course, a spatula may also be used to flip the egg. Return the pan to the heat and continue to cook until the yolk is cooked to your desired consistency. Remove from heat, season with kosher salt and fresh cracked pepper, and serve.

Poached Eggs

Novice cooks typically shudder in fear at the idea of poaching an egg. Truth be told, it takes some skill to get this technique down. But, with a little practice and a few tips, you will be able to impress your guests in no time.

Poaching is one of the healthier methods for preparing eggs. Because the eggs are cooked while immersed in water, there is no need to add extra oil or butter. A word of caution: it typically takes a bit more time to prepare poached eggs, which may not make for convenient preparation on a busy weekday.

When poaching, it’s important to find the freshest eggs possible. Ideally, eggs should be no more than a week old. Remember, fresh eggs lack oxygen, are heavy in weight, and the white will gather completely around the yolk, making a rounder, neater shape.

Adding a tablespoon of white wine vinegar to the simmering water will help the egg hold its shape. Simply placing the poached egg in a bowl of water will remove any of the vinegar taste after cooking. I also find that placing the egg on a piece of bread after cooking is a great way to get rid of any excess water.

When entertaining a large crowd, you can poach a batch of eggs in advance, and immerse and hold the eggs in ice water until ready for service. Before serving, return the eggs to simmering water to heat through.

Poached Eggs

1 Tablespoon White Wine Vinegar
2 Large Eggs
Kosher Salt
Fresh Cracked Pepper

Fill a 12 inch stainless skillet or a large pot with at least three inches of water. Bring water to a boil over high heat. When water comes to a boil, reduce heat to low, add vinegar, and allow water to remain at a very slow simmer. Break eggs into separate small containers. Next, carefully slip eggs into the simmering water. If necessary, using a spoon, gently nudge the egg whites closer to the yolk. Allow eggs to slowly simmer for 3 – 5 minutes, depending on yolk preference. Carefully remove eggs using a slotted spoon or spatula and immerse in water to remove any vinegar, if desired. Season eggs with kosher salt and fresh cracked pepper, serve.

Hard-Boiled Eggs

Hard-boiled eggs are a handy “on the go” breakfast staple. Eating a few hard-boiled eggs in the morning is a convenient way to get your metabolism started without facing a crash later in the day. The best part about this cooking method is that it creates eggs that you can store for several days to use in salads, sandwiches, or simply as a quick snack. A touch of kosher salt and fresh cracked pepper can really enhance the flavor of a simple hard-boiled egg.

Several manufacturers now sell hard-boiled eggs alongside fresh eggs at the store. For a premium, they offer the convenience of precooked and peeled eggs. If you don’t have the time to prepare hard-boiled eggs on your own, this is a great time saver.

However, if you want to save a few bucks, these are really quite simple to prepare at home. My best advice after cooking the eggs is to allow them to come back up to room temperature before peeling. You will encounter trouble if you try to peel the eggs while they are either too hot or cold. Store your hard-boiled eggs in an airtight container and refrigerate, keeping up to 3 – 5 days.

Hard-Boiled Eggs

6 Large Eggs

Place eggs into a large pot or skillet and cover with water by one inch. Over medium high heat, bring water to a slow boil and allow eggs to simmer for 1 minute. Remove from heat, cover, and allow the eggs to sit for 10 – 12 minutes. Carefully transfer eggs into a colander and rinse under cold running water until they are no longer warm to the touch. Allow the eggs to sit at room temperature for 15 – 20 minutes before peeling. Serve immediately or store in an airtight container and keep refrigerated for later use.

What are your favorite ways to make eggs? Got any tips for cooking eggs well? Share your comments with us!

Culinary Skills :How to Make an Omelet

noreply@blogger.com (Anonymous) — Sun, 22 Jul 2012 02:29:00 +0000

In October, we received an incredible response from our article on “How to Make Better Eggs.” As many of you highlighted in the comments from that article, we left out one important method of preparation: the omelet. Of course, this was done for good reason, as we felt that omelets deserved a post all their own. So gentlemen, we continue our discussion today on the manly topic of breakfast with an exploration of how to make an omelet.

Enjoy!

How to Make an Omelet

I know you’ve seen him. The guy on the breakfast buffet line that’s standing over the stove churning out omelets made to order. That guy! Seriously, who doesn’t love the omelet guy? The next time you find yourself at a breakfast buffet or crashing at an Embassy Suites, make sure to pay special attention to the man behind the fire. The “hotel omelet” (as I will refer to it in this post) is one of the easiest omelets to prepare. Let’s do a play-by-play:

You order up an omelet featuring one of several items sitting on display. The pan hits the heat along with a generous portion of melted butter or oil, followed by an array of finely diced ingredients. To finish, a pour of 2 – 3 frothy eggs, a quick scramble and a flip, cheese, and the essential fold. In less than 3 minutes you’ve got a perfectly satisfying meal. Who says you don’t have time to make a killer omelet in the morning?

Okay, so with all of that ease, why is it that the omelet is considered one of the more difficult breakfast dishes? It’s all about the details. New chefs looking for work are often required to make an omelet as part of their evaluation process. With so many techniques and varying opinions, even the slightest mention of proper omelet preparation definitely draws in critiques. For simplicity, in this article I’m only covering the two techniques that I use most often in the kitchen. The first, as described above, is what I will dub the “hotel omelet.” The second, we’ll just call the “classic.”

The “classic” omelet usually features heartier fillings that are prepared aside from the surrounding egg. Instead of finely diced and meager portions, the classic omelet is bursting with ingredients and fillings. For example, in one pan let’s say that I’ve sautéed some roughly chopped vegetables. To go along with the vegetables, on the side I have a generous portion of shredded cheese to use as my filling. Preparing all of these ingredients in the “hotel omelet” manner would be way too heavy and cumbersome to flip and cook appropriately. Instead, we simply prepare the egg portion on its own, and as the egg sets, we add the other cooked ingredients, fold, and serve. Seriously, it’s that easy.

The key in either method is preparing the actual eggs. Think of our Hot and Fast method for scrambling eggs. As the entire egg portion begins to set on the bottom, we begin to gently lift the cooked eggs off the surface and tilt the pan to allow the runny portion to run towards the heat. In this instance, instead of scrambling, the goal is to keep the entire egg portion intact, holding the shape of the pan.

The best quality of an omelet is its versatility. The eggs are a blank canvas for an endless combination of ingredients and flavors. I’ve highlighted some of my favorite combinations below.

Western: Onion, Bell Pepper, Mushrooms, Ham, Cheddar Cheese
Coastal: Onion, Mushrooms, Crab Meat, Mozzarella Cheese
BBQ: Pulled Pork, BBQ Sauce, Green Onion, Cheddar Cheese
Veggie: Onion, Spinach, Mushrooms, Tomato, Provolone Cheese
Greek: Onion, Tomato, Spinach, Artichoke Hearts, Feta Cheese
Arizona: Pico de Gallo, Diced Chicken, Sliced Avocado, Pepper Jack Cheese
Mediterranean: Onions, Tomatoes, Kalamata Olives, Feta Cheese
Creole: Red Bell Pepper, Crawfish Tail Meat, Chives, Gouda Cheese
Lorraine: Caramelized Onion, Crispy Bacon, Gruyere Cheese
Spanish: Chorizo, Piquillo Peppers, Green Olives, Manchego Cheese

Now that we’ve covered the basics, let’s get cooking. Remember, today’s article focuses on two simple omelet preparations dubbed the “hotel omelet” and the “classic omelet.” Feel free to share in the comments your preferred method and tips for other readers.

Hotel Omelet – finely diced, minimal ingredients, all cooked together in a single pan. (Serves 1 – 2, Prep 5 minutes, Cook 10 minutes)

1 Tablespoon Unsalted Butter
2 Tablespoons Green Bell Pepper, finely diced
2 Tablespoons Onion, finely diced
1 Tablespoon Tomato, finely diced
2 Tablespoons Mushrooms, finely diced
3 Large Eggs
Kosher Salt
Fresh Cracked Pepper
¼ Cup White Cheddar Cheese, grated

Preheat a 10 inch non-stick skillet over medium high heat; add and melt butter. Add the next four ingredients and sauté for 3 – 4 minutes, or until just tender.

Meanwhile, whisk together eggs until frothy and combined and season liberally with salt and pepper. Add eggs to pan and cook undisturbed for 45 – 60 seconds.

Using a wooden spoon or spatula, carefully lift the cooked portions from the bottom of the pan while tilting the pan to allow the runny portions to reach the hot surface. When the majority of the eggs have set, and with the top portion still moist, carefully flip the omelet over using a spatula–or score some bonus points by flipping the omelet in the pan by using a quick back and forth motion, gravity, and the lip of the pan (Note: you might want to do this over the sink on the first try).

Sprinkle cheese on one side of the omelet and cook the underside for another 45 – 60 seconds. Finally, serve the omelet out of the pan, folding over the other side as you plate to melt the cheese and finish the presentation. Serve.

Classic Omelet – ingredients prepared separately from the eggs, and then assembled together just before serving. (Serves 1 – 2, Prep 5 minutes, Cook 10 minutes)

2 Tablespoons Unsalted Butter, divided
½ Green Bell Pepper, roughly chopped
¼ Onion, roughly chopped
3 Cherry Tomatoes, halved
¼ Cup Mushrooms, roughly chopped
3 Large Eggs
Kosher Salt
Fresh Cracked Pepper
¼ Cup White Cheddar Cheese, grated

Preheat a cast iron skillet over medium heat; add and melt butter. Add the next four ingredients and sauté for 5 – 7 minutes, or until just tender. Meanwhile preheat a 10 inch non-stick skillet over medium high heat; add and melt remaining butter. Whisk eggs together until frothy and combined and season liberally with salt and pepper. Add eggs to the non-stick skillet and cook undisturbed for 45 – 60 seconds.

Using a wooden spoon or spatula, carefully lift the cooked portions from the bottom of the pan while tilting the pan to allow the runny portions to reach the hot surface. Continue in this manner until no more runny portion remains.

Remove the sautéed ingredients from the cast iron skillet and place on one half of the eggs; top with cheese.

Using a spatula, carefully fold the omelet over and remove from pan. Serve.

5 Ways to Use Your Turkey Leftovers

noreply@blogger.com (Anonymous) — Sun, 22 Jul 2012 02:27:00 +0000

Enough is enough – I’m going on a diet.

Those are typically the words that come out of my mouth every Friday morning after the Thanksgiving holiday. Certainly, my actions the day before pretty much always set me up for such a statement. After a day of overeating and watching football, I tend to feel a bit slower in my step.

But, as in most years, it never fails that I tend to push that diet off to the week ahead. After all, there are so many leftovers from Thursday’s feast that I’d be a fool to let it all go to waste. Ah, the power of procrastination.

Yet, the idea of repeating the exact same meal from the day before often loses its luster on my tired taste buds. So instead, I seek out ways to re-use all of that goodness before I stare down a week of grilled salmon and salad.

In other words, don’t be bored with your meals, or even worse, let great food go to waste! Entertain your family and friends one more time around with these great ideas for turkey leftovers!

Smokey Turkey Quesadillas

These tasty bites are perfect for enjoying more football with friends. Simple, quick, easy and delicious–just the way cooking’s supposed to be. (Prep 10 minutes, Cook 10 Minutes, Serves 4 – 6)

2 Cups Leftover Turkey, chopped
1 Teaspoon Chili Powder
1 Teaspoon Cumin Powder
4 Tablespoons Butter, separated
4 Large Flour Tortillas
4 Cups Pepper-Jack Cheese, grated
Sour Cream and Salsa, to serve

Combine the first three ingredients into a bowl and mix until evenly combined; set aside. Meanwhile, melt a tablespoon of butter at a time into a non-stick skillet. When butter has melted, add one tortilla into the pan. Arrange ½ cup chopped turkey, and 1 cup of cheese onto one side of the tortilla. Using tongs or a spatula, carefully fold over the other side of the tortilla to cover the ingredients. Allow the tortilla to cook and slightly brown on one side, flip and repeat on the other side. Remove from pan, cut into even wedges, and serve with sour cream and salsa. Repeat process for remaining ingredients.

Turkey and Sausage Gumbo

A delicious and hearty soup that makes use of all of that wonderful leftover turkey, including the white and dark meat. (Prep 15 minutes, Cook 1 hour, Serves 4 – 6)

¼ Cup All Purpose Flour
¼ Cup Vegetable Oil
1 Onion, finely diced
1 Green Bell Pepper, finely diced
4 Cloves Garlic, finely diced
1 Can Petite Diced Tomatoes
32 oz Turkey (Chicken) Stock
1 16 oz Bag Frozen Okra, cut
1 lb Andouille or Smoked Sausage, sliced
4 Cups Leftover Turkey, chopped
Hot Cooked Rice, to serve

In a Dutch oven over medium heat, slowly cook the flour and oil together, creating a roux about the color of a dull penny; 20 minutes. Next, add bell pepper and onions and sauté until tender, 4 – 6 minutes. Add garlic and tomatoes; continue to sauté for another five minutes. Slowly add the stock and increase the heat to medium high until the mixture begins to simmer. Add okra, return to a simmer, and cook for another 10 minutes. Finally, add sausage and turkey and heat through – 10 minutes. Serve with hot cooked rice.

Turkey Cobb Salad

I like to consider this as somewhat of an “indulgent” salad. Filled with tasty bits of turkey, crispy bacon, and creamy blue cheese dressing, this is a great way to get started in moving towards the direction of a diet–even if it is a bit heavy. Keep in mind that many of these ingredients can be prepped ahead of time; making this meal more of an “assembly” rather than an actual dish that requires cooking. (Prep 10 minutes, Cook N/A, Serves 2)

4 Cups Romaine Lettuce, chopped
1 Vine Ripe Tomato, diced
½ Red Onion, finely diced
4 Slices Crispy Cooked Bacon, chopped
2 Hard Boiled Eggs, diced
1 Cup Leftover Turkey, chopped
Blue Cheese Dressing, to serve

Create a bed or even layer of lettuce onto a large plate or serving platter. Next, top the salad evenly with remaining ingredients. Serve with blue cheese dressing on the side.

Turkey Rotel

A comforting casserole filled with cheesy carbs, vegetables, and tender turkey. A great make-ahead dish that can be prepped for dinner later in the day, or simply frozen and used for a meal on a busy weeknight. (Prep 15 minutes, Cook 45 minutes, Serves 4 – 6)

1 lb Dried Spaghetti
½ Stick Butter
1 Red Bell Pepper, diced
1 Onion, diced
1 Jalapeno, finely diced
1 Cup Frozen Peas
1 lb Velveeta Cheese, chopped
1 Can Cream of Mushroom Soup
1/3 Cup Milk
4 Cups Leftover Turkey, chopped

Preheat oven to 350 degrees F. Cook spaghetti according to directions on the box, or al dente; 10 – 11 minutes. Drain pasta and set aside. Meanwhile, melt butter into a skillet over medium heat. Add bell pepper, onion, and jalapeno and sauté until tender, 4 – 5 minutes. Add remaining ingredients, including the cooked pasta, and mix thoroughly until the cheese is just melted and ingredients are well combined. Add the entire contents of the skillet into a greased casserole dish and bake uncovered for 30 minutes. Serve.

Pesto + Turkey Submarine Sandwich

An upgrade on the traditional turkey sandwich, the pesto adds a sweet and savory flavor that enhances the delicious turkey. Pile these ingredients high on a loaf of Italian bread, and slice into individual portions to serve your hungry guests. In a pinch, most grocers offer pre-prepared and jarred pesto to save time. (Prep 10 minutes, Cook N/A, Serves 4)

Fresh Pesto

2 Cups Fresh Basil Leaves
2 Cloves Garlic, peeled
¼ Cup Pine Nuts or Walnuts, toasted
½ Lemon, juiced
Kosher Salt
Fresh Cracked Pepper
½ Cup Parmesan Cheese, grated
Combine the first five ingredients into a food processor and pulse until evenly chopped. With the processor running, slowly stream in olive oil until fully incorporated and smooth; season with salt and pepper. Add cheese, and pulse until combined. (Keeps in the fridge up to 3 days.)

Turkey Submarine Sandwich

1 Large Loaf Italian Bread
Fresh Pesto
Mayonnaise
1 lb Leftover Turkey, sliced
Iceberg Lettuce, sliced
Vine Ripe Tomatoes, sliced
Yellow Onion, thinly sliced
Extra Virgin Olive Oil
Red Wine Vinegar

Using a bread knife, carefully slice the loaf of bread in half, creating a top and bottom side. Smear the bottom side with pesto sauce, and add a layer of mayonnaise to the top side. Begin layering the sandwich, starting with the turkey, lettuce, tomato, and onion. Drizzle with extra virgin olive oil and splash with vinegar. Place top side of bread on top of sandwich and slice into individual servings. Serve.

How do you put your turkey leftovers to use? Give us your recipes in the comments!

Culinary Skills: Basic Knife Skills

noreply@blogger.com (Anonymous) — Sun, 22 Jul 2012 02:23:00 +0000

1 Onion, diced
2 Tomatoes, roughly chopped
1 Jalapeno, finely diced
2 Cloves Garlic, minced

As someone who writes recipes for a living, it’s my job to make cooking easy and enjoyable for others. I suppose my “job satisfaction” comes when people tell me that a recipe of mine turned out to be one of their favorite meals. However, I’m not always so lucky.

Things that may seem clear to me can look like hieroglyphs to others.

For example, check out the list of ingredients at the top of the page. Hopefully, the ingredients themselves are recognizable to everyone. What may not be so clear is the actual state of the ingredients. What do I mean by diced, chopped, minced?

Honestly, it’s somewhat of a gray area.

You see, each writer, chef, cook, etc., has their own explanation of such terms. Some go as far as providing exact descriptions–“dice your tomatoes into ½ inch cubes .” I suppose that’s nice, but such rigid descriptions remind me of baking–not my forte.

I’d rather not pull out a Webster dictionary, so instead I’ve put together a simple picture to demonstrate the following state of ingredients in descending order based on size: Roughly Chopped, Julienned, Diced, Finely Diced, and Minced. Keep in mind that this is my definition. You or others may envision a fine dice to be finer, or a rough chop to be rougher . . . that’s okay. I come from the school of thought where recipes are meant more to be guidelines than scientific formulas. Again, that’s probably the reason why baking is not my strong suit.

When working with peppers as pictured, always cut from the inside out–the waxy outer surface can cause the knife to slip.

I’ve put together a few picture reels to assist you in learning some of the very basic knife skills. Specifically, I’ve included photos on the best way to go about dicing an onion, mincing/pasting garlic, and finely chopping herbs. I find that these are the skills that I use most in preparing meals.

How to Dice an Onion

By keeping the root end intact, this method ensures that you can quickly dice an entire onion without creating a mess. Keep in mind that the more narrow your incisions, the finer the dice.

Step 1: Slice off the top of the onion, about ½ an inch into the surface.

Step 2: Rest the onion vertically, slice in half through the root end, and peel back the outer layer.

Step 3: Make vertical incisions down to the root end.

Step 4: Make horizontal incisions down to the root end.

Step 5: Dice the onion accordingly and repeat with the remaining half.

How to Mince Garlic

This method will allow you to quickly peel and mince garlic. By smashing the entire clove, you also release the flavorful juices. Adding kosher salt and making a paste comes in handy when adding garlic to a salad dressing or marinade.

Step 1: Smash the entire clove, skin on, with the sharp end of the blade pointed away from your body.

Step 2: Peel away skin, and run the knife through the garlic until it is finely and evenly chopped.

Step 3: Add a few pinches of kosher salt to work as an abrasive.

Step 4: Use pressure and the flat side of your knife to work the ingredients back and forth on the board, until the mixture resembles the consistency of a paste.

How to Chop Fine Herbs

This process is actually defined as a “chiffonade.” For herbs which bruise easily (basil, sage, etc), this method allows you to cleanly and delicately slice herbs without damaging their texture.

Step 1: Stack 6-8 leaves on top of one another.

Step 2: Carefully roll up the leaves starting from the root end up to the tip.

Step 3: Use a knife to finely chop the herbs, resulting in long, thin strips.

Of course, these are just the fundamentals. Master everything here, and we’ll move on to butchering wild game in the near future.

Keep those knives sharp!

Japan’s Top Culinary Arts Programs: Learn from the Real Iron Chefs

noreply@blogger.com (Anonymous) — Sun, 24 Jun 2012 06:17:00 +0000

Don’t take an opportunity for chef schooling in Japan lightly. Native Japanese cuisine is distinct, especially when sampled in its birthplace and rightful environment. The ingredients used are unusual and the attention to presentation detail is uncommon among other nationalities.

Even among Western culinary cultures, Japanese techniques and dishes hold a special significance. Most of us have never been to Japan, yet our familiarity with elements of Japanese cooking speaks to the widespread appreciation it has achieved. Japanese cuisine continues to inspire cooks in the US with new methods, new flavors, new combinations, and aesthetically advanced presentation.

Consider the country’s culinary lexicon, familiar to Westerners for its frequent application in modern cuisine:

Tempura is a traditional Japanese method of preparation wherein variousvegetables and/or meats are breaded with batter, then deep fried to a golden brown.
Sushi is a representative term that refers to rolled rice and seafood creations that incorporate vegetables and sauces to various degrees. Raw bits of high grade fish and seafood are often refered to as sushi, by Westerners, but the correct term for such authentic offerings is sashimi.
Miso is a fermented paste used by Japenese cooks to amplify flavors and add saltiness. Some is made from rice or barley, but the most common is fermented soybeans. Miso soup is a common early course in a traditional Japanese meal.
Soy Sauce is a familiar condiment that was first brewed in China, but frequently associated with Japanese cuisine. It is another fermented soy product that is innoculated with a particular fungus before fermentation. Its sweeter cousin, mirin, has also gained popularity outside Japan.
Sukiyaki is actually an innovation aimed at outsiders visiting the country, but has become commonly assimilated as a Japanese dish.

To learn traditional Japanese culinary practices from genuine chef masters, if even for a short time, is a culinary student immersion that should be eagerly embraced when possible.

Pop Culture Iron Chefs

One of the most compelling and entertaining culinary pop culture television shows, Iron Chef America came to its prominance from Japanese roots. This 1990’s reality TV cooking competition introduced the world to teams of renowned Japanese chefs competing in dramatic kitchen “battles” with unique food elements. Famous Iron Chefs:

Masaharu Morimoto
Chen Kenichi
Hiroyuki Sakai

The show made its way into American culinary iconography when Bobby Flay was pitted against Iron Chef Morimoto. Drama ensued when Chef Flay received an electric shock from his ill-prepared kitchen, during filming. Flay jumped aboard his cutting board after the match, inciting Morimoto, whose culture does not permit such unsanitary indescretions to question Flay’s professionalism.

Sampling Japan’s Food for Culinary Inspiration

The food and types of restaurants are so distinct from anything in Western culture and promise unending culinary inspiration if Japanese cuisine is in your cooking future. Even the yatai—or street vendors—dish up inexpensive eats, including ramen, which is nothing like the freeze-dried version available for pennies in American grocery stores.

If you’re bold enough to venture a chef school in Japan then drink up everything and put it to good academic use.

Popular Cooking Schools in Japan

Le Cordon Bleu Tokyo-- Located in the Daikanyama district, this Le Cordon Bleu campus continues its tradition of training chefs in classic and regional French cuisine. The school is located in an upscale district, containing a smattering of French restaurants and bistros. Programs offered include: Diplomas in Cuisine, Bakery or Patisserie; and Certificates in Basic Boulangerie, Basic Cuisine, Initiation Cuisine, Basic Patisserie, Intermediate Patisserie, Superior Patisserie, Superior Cuisine, Advanced Boulangerie, or Intermediate Cuisine. You may also choose from a few dozen short courses that highlight particular areas of culinary studies. Short-term course examples within the Bakery and Pastry Arts specialty include: patisserie ecriture, patisserie pochage, and patisserie foncage. Instruction is available in Japanese or in French language classes.
Le Cordon Bleu Kobe -- This cosmopolitan port city is the second campus location in Japan. Kobe is a familiar term for modern gourmands, as it is also where infamous Kobe beef comes from. At Le Cordon Bleu Kobe students learn the fundamentals of the French culinary tradition, including classical technique and regional fare. Faculty includes well-known French and Japanese chefs, who offer instuction in their native languages... Choose your course of study from the following programs/majors: Diplomas in Cuisine or Patisserie; Certificates in Initiation Cuisine, Basic Patisserie, Basic Boulangerie, Basic Cuisine, Intermediate Cuisine, Advanced Boulangerie, Intermediate Patisserie, Superior Cuisine, Superior Patisserie.
Hattori Nutrition College – The school is most recognized outside Japan for its participation in the wildly successful Iron Chef television programming. The school played a key role in producing the show, by supplying accomplished assistant chefs from within its student pool. Hattori’s kitchen facilities rival anything seen in Kitchen Stadium and include state-of-the-art chef demonstration arenas. Stainless steel industrial kitchens, and the latest professional equipment, provide up to date training for those who study at Hattori. To garner the most from your time in the college’s kitchens, you’re encouraged to possess a clear understanding of Japanese language and culture.

Cookery and Hospitality Schools in India

noreply@blogger.com (Anonymous) — Sun, 24 Jun 2012 06:16:00 +0000

Studying in India provides exposure to a variety of regional influences that can only be appreciated by immersion in the diverse food palate of the country’s culinary heritage. You could make a lifetime excursion into Indian gastronomy, and only scratch the surface of the unique practices and dishes that comprise it. Each region puts forth flavors and nuances that are distinguishing characteristics of local fare. For culinary students, there is a wealth of knowledge to be tapped in India.

If you’re looking for large formal culinary arts academies, you won’t be disappointed – with several doing an admirable job of filling the growing demand for hospitality professionals. But don’t be afraid to think outside the box for your Indian culinary education. Dozens of small, hands-on, regional cooking schools operate across the country, in a nod to Indian hospitality and tradition. Don’t discount the knowledge gleaned from a few days spent in a Mumbai, Telicherry, Kerala, Delhi, Calcutta, or Rajasthan kitchen.

Most independent classes are taught in home kitchens, some as part of a bed and breakfast-style experience. You’ll find opportunities to learn Punjabi, Goan or Bengali styles of Indian cookery. Christian influences allow for the use of meat and fish, while other schools adhere to strict vegetarian preparations. The rich exotic spices you’d expect totaste in Indian dishes are exactly those used most frequently: cinnamon, cardamom, curry, turmeric, coriander, and fenugreek.

Learn and Earn in the Hospitality Industry

Top cooking schools in India answer the call, providing increasing numbers of well-educated hospitality and culinary pros. Make sure your chosen school has the tools in place to further your culinary dreams. Look for professional chef/instuctors who bring varied experiences to the teaching kitchen. Facilities should reflect their commercial counterparts. And industry connections should be established school features – for placing you in productive internships and apprentice roles.

Top Culinary Arts Institutes in India

College of Hospitality and Tourism – New Delhi is one of the leading hospitality and culinary arts schools in India. Students intern in world-class luxury hotels and work in top kitchens to hone their career skills. The College partners with industry Organizations like Federation of Hotel and Restaurant Association of India (FHRAI) and Hotel Association of India (HAI) to place students in meaningful externship positions, which often lead to long-term employment. The India Culinary Forum (ICF) is active in recruiting and career building, to bridge the gap between the industry and the institute. Programs: Bachelor’s, Diplomas and Certificates in Hotel Management, Food Preparation and Culinary Arts, Indian/Continental/Patisserie, Hotel Management and Catering Operations, and Food and Beverage Service. Established relationships with Indian and international hospitality providers include Four Seasons, Marriott New Dehli, Holiday Inn, and the Ritz, London.

Culinary Academy of India – Hyderabad puts ambitious student chefs into 7 state-of-the-art kitchens, as well as a work while you learn high-volume student-run restaurant. Under the guidance of accomplished master chefs, students work through intensive curriculums that are centered on practical application of theoretical principles. The heart of the degree program selection is the Bachelor’s in Catering Technology and Culinary Arts Degree (BCT & CA), which builds career proficiency in the following areas:

Gastronomy
Patisserie and Confectionery Arts
Bread Art
Advanced Garde Manger Arts
Meat and Charcuterie
Asian Cooking
Indian Regional Cuisine
Indian Confectionery
International cuisine
Food and Beverage Pairing
Drawing and Graphics – To enhance presentation skills.
Management
French –To illicit further understanding of classical cooking techniques.

Other courses of study include, Certificate-Food Production and Patisserie, Diploma-Cruise Galley Operations, and Galley-Assistant Preparation.

Mumbai College of Hotel Management and Catering Technology – Mumbaispecializes in training for the workforce, across a wide variety of hospitality, hotel and restaurant jobs. Front of the house operations and kitchen practices are illustrated to provide a thorough understanding of the hotel and restaurant employment structure. The College offers a Master’s in Business Administration Degree in Hotel Management that provides advanced training for management level candidates. Degree programs: MBA Hotel Management, Bachelor’s in Science-Hotel Management, Bachelor’s in Science-Catering Operations and Certificates in Hotel Management and Catering Technologies.

Cooking Classes Across India

Your culinary education takes many forms, so sometimes getting to the heart of a regions unique gastronomic profile involves immersion in the local culture. Degrees from well-known cooking schools are great resume entries, and provide a breadth of knowledge that cannot be acquired elsewhere, but exposure to inspiring cuisine is also found here:
Gourmet Desire – Delhi - Intimate instruction initiated by a well-traveled gourmand who encourages enrollees to “eat your way through life”. Four sample itineraries provide exposure to various elements of Indian culture and cuisine, for a “Real Taste of India”,

Enjoy a home-cooked meal with an Indian family, in their home.
The above meal is supplemented with a trip to the spice market to unveil the spice combinations used in the dishes served.
Add a trip to the vegetable market to increase understanding of the regions agricultural bounty.
An entire day is spent exploring, shopping and sampling Indian street food.

Delhi Bed and Breakfast – Delhi
Nimmy Paul – Kerala – Home-inspired cookery is the order of the day for Nimmy Paul who has inspired foodies with her cooking instruction for twenty years. Choose from four distinct learning opportunities that expand on traditional Kerala cooking. Meal, Day, Stay and Demonstration tracks are self-explanatory in their scope.
Phillip Kutty’s Farm – Kerala -Excellent accommodations are offered in the backwater region of Kerala, on this working farm island. For interest travelers, a Cookery Holiday has been instituted to provide insight into authentic backwater Christian cuisine. 3-7 days are spent engaging in hands-on learning, illustrated by traditional culinarians who share dishes like Appam (rice bread), Duck Curry, Fish Molee, Kerala Fish Fry, Vegetable Thorans and a selection of chutneys and traditional desserts.

Explore Cooking Classes in Northern Italy

noreply@blogger.com (Anonymous) — Sun, 24 Jun 2012 06:15:00 +0000

The Tuscany region of Italy, northern Italy, is one of the most popular culinary sources of inspiration among chefs—the cuisine is dynamic, but traditional and sometimes rustic. Cooking schools in Tuscany are dissimilar to most modern American colleges. You’ll find private, vacation cooking schools that cater to food enthusiasts and professional chefs. Classes are small, intimate affairs that illustrate traditional practices and provide tasting tours of the region’s best food.

If your career aspirations include specializing in Italian cuisine, consider studying abroad – at the heart of the Italian tradition. Schools offer courses and workshops that last from 1 day, to a few months. A long weekend instructional workshop in preparing gelato, or a cultural foray into an Italian farmers market impart volumes of culinary knowledge that far exceed a cursory chapter in an American chef program.

Mario Batali is a Food Network pioneer whose long-running series, Molto Mario, brought regional Italian cooking into the matrices of countless epicurean TV viewers. Italian regional distinctions are characterized by nuances in flavor, which Batali presented in unintimidating TV lessons.

Simplicity is a defining feature of Italian food that adheres to a less-is-more culinary philosophy. Batali cemented the notion by outlining typical progressions of daily food preparation in Italy. In Batali’s estimation, the meal starts with a trip to the market to see what is available on any given day. An Italian menu emerges through a practical assessment of what’s freshest and most abundant.

For culinary students, and modern chefs, the industry sea change is in that direction. Daily specials and seasonal cooking are the order of the day for advanced foodies, who have turned their eyes toward sustainability and responsible food production practices. Simplicity and straightforward meals are advanced by the same philosophy present in the Italian tradition.

Simple food staples, with Tuscan origins, that are found in any Italian chef’s pantry and fridge:

Olive Oil
Dried Beans
Red Meat
Garlic
Pasta – Both Dried and Fresh
Seafood
Fresh Herbs
Garden Vegetables
Rustic Bread

Major cities in Tuscany include Florence, Siena, Lucca and Pisa. As a culinary student, sample regional fare with an eye toward subtle differences in approach, and ingredients that define Italian cooking.

Popular Tuscan Cooking Schools

Cooking in Tuscany -- Indulge your culinary passion in 1, 3 or 7-day intensive culinary courses - in a real Tuscan kitchen. Over the course of even a single day, guests take their culinary education to a new place, one that eclipses that of American cooking specialty programs.

Gain a renewed love for Italian food, by sampling red wine pulled right from the cellar, olive oil fresh from the presses and rustic artisinal bread. Daylong workshops immerse you in specific Tuscan dishes made with natural, regional ingredients. One day you might learn to make a new type of pasta, and the next; a variety of sauces, each appropriate forembellishing it. Bake salt-less artisan bread loaves in traditional stone ovens, before creating herb infused oils in which to dip them. Chef/instructors, for the weeklong intensive program, guide you through historic Tuscan meals with a curricular emphasis on how regional cooks prepare meals that are based on the seasonal bounty. You’ll learn to develop and prepare a distinctive Italian menu each day – each with 5-courses of Italian gastronomic wonder.

Tuscany Cooking School at the Hotel Della Velia -- This historic hotel features its own cooking school where serious culinary vacationers mix with professional chefs from all over the world. Cooking classes compliment visits to local sites relevant to regional Tuscan cuisine. Guests learn a variety of Tuscan specialties and traditional cooking methods, easily taken away and reproduced in home or professional kitchen.

Tuscookany – Serious gourmands appreciate the Tuscan tradition conveyed by this stay-and-learn school. Hands-on instruction in Italian and Mediterranean cuisine is conveyed by expert chefs of the region. One-week or three-day options focus on various elements of traditional production and ingredients. To instill a better understanding of how culture and gastronomy walk hand-in-hand, guests are treated to off-premise excursions that are immersive in regional epicureanism.

Study French Cooking at a Chef School in Paris

noreply@blogger.com (Anonymous) — Sun, 24 Jun 2012 06:14:00 +0000

Paris is inarguably one of the most significant national contributors to world gastronomy. American staples with distinct French influence include a variety of foods like crepes, croissants, and quiches. Other preparations such as foie gras, fricassee, truffled chicken, and Boeuf bourguignon land on American menus, by way of French culinary tradition.

Classical French technique is the adopted standard for most culinary schools, and one of the world’s most widespread educators, Le Cordon Bleu, models its international curriculums in the image of its flagship Paris academy. Culinary students in France quickly learn the seriousness afforded to the craft, especially among French chefs and sophisticated gastrophiles.

Haute cuisine was born in Paris and standardized through the efforts of Georges Escoffier. The hierarchical structure of a French kitchen, called the brigade system, is standard operating procedure worldwide, and was instituted first by Escoffier.

Like other metro areas in Europe, Paris restaurant culture is becoming less rigid in its epicurean role, supporting progressive modern cuisine that includes ethnic influences from beyond France’s borders. International flavors, exotic ingredients and authentic multicultural culinary practices are well established in Paris and other French cities.

Chef students, though must place themselves in the hands of classical French training, and accept formal technical standards. If you are eager to study in Paris, then you will adhere strictly to the kitchen brigade system, and know your place in it. The hierarchical system of chefs, cooks and kitchen assistants makes quick sense, and provides a constant reminder of the pantheon of world-class chefs who have come before you.

Birthplace of the Michelin Guide

From the world of haute cuisine, emerged the world-famous Michelin guide, also a Parisian creation. Andres Michelin published the first Michelin guide in 1900 and started a tradition that would come to exemplify modern appreciation of the finer things.

What started as a simple travel guide, aiming to assist travelers with fuel and lodging locations, has become the most respected culinary rating system worldwide. The Red Guides are Michelin’s most coveted, containing specific, and numerous, restaurant entries for each of the countries they cover.

By 1933 the Michelin guide had adopted the three-star rating system employed today. The unique scale offers only three rating: Very Good, Excellent and Exceptional. In the world of culinary rankings, there needn’t be more, since very good is the minimum standard toward which serious chefs aspire. The three-star rating continues to be a rare award, with around 75-80 worldwide restaurant being recognized at this level each year.

Facilities are also judged within the Michelin guide, by way of a series of fork and spoon designations. The general ambiance of each restaurant listed lands it somewhere across a range from one through five. Another guide feature, present since 1955, is called Bib Gourmand, and recognizes a ‘quality for value’ component of listed restaurants.

Notable French Restaurants

Part of any culinary student’s education is a thorough foray into local food culture. French students hit the jackpot, with proximity to some of the finest restaurants in the Michelin Guide. Sample from noted menus when possible, despite student budget limitations, and engage with culinary professionals, for a better overall understanding of the local industry.

Your job-hunt success rate is strengthened by the contacts and knowledge you acquire through off-campus culinary immersion. Internships or short-term employment roles are also perfect for placing you behind the service lines of world-class kitchens.

Taillevent is a Michelin two-star restaurant in the heart of Paris. The menu includesa variety of fish, cassoulet, and an extensive list of fine French wines. The chef’s tasting menu is an inspired tour of menu highlights. The restaurant previously stood as a longtime three-star Michelin property, but lost the third star in 2007.
Alain Ducasse au Plaza Athenee dishes up elegant classical French cuisine in one of the Paris’ most lauded dining experiences.
Guy Savoy, Paris is the crème-de-la-crème, according to Michelin, serving ala Carte dishes, and chef’s specialty fixed course menus.

Popular Paris Culinary Arts Schools

Le Cordon Bleu may be the most famous culinary school in the world. This world-class curriculum was spawned in 1895, with roots going back to Henry III. The educator operates campuses worldwide, including more than 30 Le Cordon Bleu locations in North America. Expect the Paris program to be very competitive, after all this is the flagship campus of a storied world-class cooking school. A pantheon of heavy-hitters in the culinary field have honed their kitchen chops on-campus in Paris. Programs include:

Diplomas in Cuisine, Patisserie and the Grand Diploma-- a combination of the two. Certificate programs in Basic Cuisine, Intermediate Cuisine, Superior Cuisine and Basic Patisserie, Intermediate Patisserie and Superior Patisserie.
Workshops and Short programs include 1 to 3 hour classes, covering topical areas such as, crepes and savory pancakes, foie gras, terrines, and shellfish.
Continuing education programs last 1 to 4 weeks and include plated desserts, chocolate and confectionery, and other expanded specialty topics.

Chef School in Vancouver, BC

noreply@blogger.com (Anonymous) — Sun, 24 Jun 2012 06:13:00 +0000

Vancouver, British Columbia is a coastal Canadian city with a decidedly cosmopolitan vibe. The city has earned a reputation as a culinary hot spot, with fine-ding and culinary education taking center stage. The city is diverse in its ethnic composition, including a strong Asian contingency, which contributes to the epicuriosity of visitors and locals.

The city draws from a pool of visitors that embrace the international flavor and Hollywood influence that propels its progressive culture. Seafood and other local ingredients are skillfully manipulated by chefs of note, who serve the discerning palates of indoctrinated foodies.

As a chef student, on a budget, you’re invited to check out the array of annual food festivals, highlighting Vancouver’s growing reputation for excellent food.

Eat! Vancouver – This 3-day June Festival showcases the area’s fine gastronomic contributions. 2012 celebrates the festivals tenth year, with an amped-up celebration of Vancouver’s culinary prowess. International culinary competitions are fun to watch, and give student chef’s something to strive for. Wine and beer tastings, at the Grape and Hop stage, help with food pairing-an economic necessity for successful restaurants. The Food Network Celebrity Chef stage brings TV personalities to life, and plays up the talent of local Master Chefs.
Street Food City – Surprising food, from surprising places! Culinary graduates don’t all land in fine-dining restaurants. Some end up on the street – in a good way.
European Festival – The best European vendors play up their cultural heritage, with plenty of food for students to compare.

High concentrations of culinary talent are on display at regional festivals and food events. Students benefit from attendance, but getting your hands dirty in a festival kitchen or student competition is the best way to soak-up the local flavor. Networking and career positioning is also possible when emerging culinary points of view collide with established chefs.

Vancouver Chefs

Detailed information about local chefs and the regional hospitality climate is available from the Chef Association of North Vancouver Island. Student memberships to industry organizations provide valuable information and access to members-only educational events and seminars. Career help from hospitality trade associations includes industry specifics like employment information relating to the culinary areas of greatest demand. Look to these, and other Vancouver Master chefs, for inspiration:

Pino Posteraro, chef/owner Cioppino’s Mediterranean Grill and Enoteca
Karen Barnaby, Executive Chef, The Fish House in Stanley Park
Rob Feenie, Food Concept Architect, Cactus Club Café

Popular Culinary Schools in Vancouver

Pacific Institute of Culinary Arts – Vancouver, BC -- World-class culinary diploma programs put student chefs on the trail of very good post –graduate employment. Choose from Culinary Arts or Pastry and Baking specialties within the demanding programs. Diploma programs start 4-times per year, with classes running in the morning and afternoon – Good news for working chefs who need flexible scheduling. Professional cooks and serious food enthusiast appreciate short courses that cover topics like casual cake decorating, and simple gourmet food, and wine appreciation. Intensive hands-on study situations put students to work in the school’s student-run restaurant. This popular Vancouver eatery offers seasonal fine dining options from lunch and dinner menus, and occasionally engages diners in themed special-event dinners. The experience molds students into chefs who are familiar with the pressure of commercial food production.

International Culinary School at the Art Institute of Vancouver, Dubrulle CulinaryArts Institute -- This popular program provides far-reaching culinary arts learning opportunities across North America. With 30 locations in the U.S., the Vancouver campus adds International Culinary School credibility to a large-scale educator that is cranking out an extremely well trained corps of next-generation chefs. Poised to become masters in their fields, graduates are schooled in theoretical and practical aspects of the craft, before being set loose in a practice kitchen. The Vancouver/Dubrulle Culinary Arts campus offers Diplomas in Baking and Pastry Arts, Culinary Arts, Culinary Arts and Restaurant Ownership, Entrepreneurship and Restaurant Management, and Hospitality and Restaurant Business Management; and Certificates in Baking and Pastry Arts Levels 1 and 2, and Culinary Arts Levels 1 and 2. Emphasis is on North American and traditional Asian cuisine.

Northwest Culinary Academy of Vancouver – The credentials here are straightforward. Culinary Arts training takes four months, and culminates in a Professional Culinary Arts Diploma. Baking and Pastry training also requires a four-month commitment that earns graduates a Professional Pastry and Bread Diploma. The heart of instruction lies in the combination study course that combines the two modes of study with a twelve-week practicum, for the most preparatory diploma offered by the Academy. Amateur instruction is also offered to domestic gourmands of refined taste, who wish to fill the theoretical voids of their cooking matrices.

Dynamic Toronto, Ontario Canada Cooking Schools

noreply@blogger.com (Anonymous) — Sun, 24 Jun 2012 06:13:00 +0000

Toronto outpaced Montreal a number of years ago in population and is now the largest city in Canada. Cuisine is characterized by a melting pot of international influences. Ethnic neighborhoods cling closely to tradition, adding solidarity to authentic native foods. American features are present in Toronto food, as well as a host of fusion-inspired trends, born of culinary innovation.

Chinese, Vietnamese and Korean pockets of influence offer authentic traditional dishes prepared by Asian transplants who take their gastronomic histories seriously. Little Italy is home to a variety of Italian regional offerings, in both authentic and americanized versions.

Indian food history is represented by extensive buffets and ala Carte preparations. Portuguese, Hungarian and Japanese components find their way into progressive multicultural fusion dishes, but they are also present in their purest forms, unadulterated by inventive chefs.

Toronto’s large Jewish population assures a robust kosher food segment, in grocery stores and restaurants. For culinary students it adds up to an exciting and concentrated exposure to world cuisine that affords far-flung gastronomic sampling, within a small geographical region. On a student budget, the ability to taste multinational cuisine in your school’s hometown, is money (and knowledge) in the bank.

Toronto neighborhoods that inspire culinary exploration:

Kensington Market- funky, eclectic and easily explored on foot
Thorncliffe Park- International in residential scope, the most-represented ethnic backgrounds (and cuisine) are largely Asian and African.
Eglinton West, or Little Jamaica places Caribbean fare on the front burner with authentic spicy dishes.
The Danforth, or Greektown is home to the annual Taste of the Danforth festival and boasts huge numbers of authentic Greek and Mediterranean restaurants.

Toronto’s uncompromising upscale fine-dining scene is also worth a plunge. Some of these restaurants might provide apprentice and internship opportunities for you career progression. It is understood that student budgets often don’t allow for buying extravagant meals – there are plenty of students chefs well versed in Raman noodle innovation. Think outside the box for off-campus learning opportunities.

Look to local festivals and regional food events for low-budget exposure to food trends and notable chefs. Casual foodie gatherings are highly concentrated emporiums of culinary knowledge. Attend, participate, and promote yourself and your culinary point of view. Making an impression as a professional cook, early on, sets the stage for future employment and collaborative efforts. A few acclaimed Toronto restaurants and chefs include:

Scaramouche, executive chef Keith Frogget, pastry chef Joanne Yolles
North 44, executive chef Mark McEwan
La Maquette, chef/owner Ange Kanavas

Becoming a Chef’s Apprentice in Ontario

Canadian culinary schools recommend apprenticeships, and in some cases oversee their administration. Chef apprenticeships provide an alternate avenue for earning your degreeand getting a good chef job. Before you are registered as a professional chef apprentice, you must earn the industry Red Seal Certificate for Cook, which requires a minimum of 1 year of culinary experience.

The mentor chef/instructor responsible for your apprenticeship must also be properly credentialed, with the Certified Chef de Cuisine seal of approval, from the Ontario Cook Industry Committee.

Toronto is a giant metropolis, over two million strong in population. As is the case in other super-cities, the hospitality and tourism industry is thriving in Toronto. What does this mean for you as a Toronto Culinary Arts student? You, and other well-educated, highly skilled chefs are in high demand. Your employment outlook is good during school, as you hone your craft; and upon graduation, when mobility within the kitchen becomes your focus.

Popular Culinary Arts Schools in Toronto

Vetting potential cooking schools requires focus, and a clear understanding of where your culinary dreams are aimed. Consider how well prepared your chosen school is to place you on the educational path most suited for achieving your career goals.

Liaison Culinary College -- Liaison Culinary College offers career assistance for graduates and boasts a 90% placement rate. The downtown Toronto campus is one of two LCC locations. Choose from the following Culinary Arts diploma programs: Cook Basic, Cook Advanced, Personal Chef. The diploma for personal chefs is unique among culinary educators. If this is where you want to make you mark in the industry, consider this focused program as one of the best preparatory steps. Students at LCC learn in a state of the art campus kitchen. Menu planning, managing kitchen staff, cost and inventory control, and guest satisfaction are key curricular areas. The very popular Chef of the Day program places a student chef the lead kitchen role, where he or she plans, directs and delivers a three-course meal to the public.
George Brown College -- George Brown College, in downtown Toronto, is one of the region’s most popular career colleges. GBC’s Chef School program almost guarantees your success in entering the field. The school makes every effort to align itself with the regional and national food service industries, to forge solid community connections that get you into excellent externships and to help you land a chef’s job following graduation. GBC offers a few of the most unique cooking programs going. Choose from diploma, post-diploma, certificate, and apprenticeship programs in:

Culinary Management
Culinary Skills
Baking and Pastry Arts
Patissier Apprentice
Cook Apprentice

If you’re a working professional chef, looking to amplify your understanding of a particular cuisine, choose from advanced professional courses focused in subject areas like:

Culinary Arts Italian
Culinary Arts French

Ottawa Culinary Schools Train World Class Chefs

noreply@blogger.com (Anonymous) — Sun, 24 Jun 2012 06:12:00 +0000

Ottawa is the Canadian capital city and beyond the scenic snowscapes, gives way to a hospitality industry full of culinary innovation. The thriving travel sector that continues to fuel the demand for good food provides educational opportunities for chef students who want to learn, then earn, in Canada. Beyond food, Ottawa is huge thanks in large part to its industrial history, along with its wealth of tech companies.

Education in the Local Ottawa Food Scene

Academic chef’s training should be supported by a gastronomic foray into the Ottawa food scene. Dissect local menus, and whenever possible, engage with local chefs to bolster your understanding of regional cuisine and local trends. Analyze chef output with an eye toward creative uses of sustainable, local, seasonal, and unique ingredients.

By investing yourself in the local food scene, you are setting the stage for future collaborations and employment opportunities with notable Canadian chefs. Dig in and take notes, Ottawa’s executive chefs are your mentors, and someday your peers. Sample from these and other Ottawa restaurants:

Navarra, chef/owner Rene Rodriguez
Courtyard Restaurant, Executive Chef Michael Hey
Foundation, Executive Chef Stephan Schuler

Choosing A Culinary School in Ottawa

Whatever your career aspirations, make sure your chosen school has the tools in place to propel your career in the right direction. Location, reputation, and on-campus amenities are important considerations, but don’t lose sight of the most important measure of culinary school success-preparing you for a decent job. Look for these hallmarks of a good program:

Experienced chef/instructors, with diverse culinary backgrounds
State of the art teaching kitchens that mimic commercial facilities
Student-run restaurants and/or catering operations
Internship/externship placement, with respected industry pros
Career assistance and continuing education opportunities
Job boards and placement help
Chances to study abroad
Culinary libraries

Job placement is varied across the hospitality industry, so don’t be pigeon holed by your chef’s whites. Think outside the box for employment opportunities in diverse settings. Chefs work at:

Hotels and resorts
Casinos and gaming centers
Cruise lines
Banquet halls
Private homes and yachts
Fine-dining restaurants
Corporate facilities
Universities

Culinary Training in Ottawa

Le Cordon Bleu Ottawa Culinary Arts Institute - One of the world’s most acclaimed culinary curriculums is available in Ottawa. Le Cordon Bleu, of Paris fame, teaches the same chef curriculum delivered to French chefs. The school offers an uncompromising program and earns international respect. Professional chef programs include: Diplomas in Cuisine, Patisserie and Le Grand Diplome (a combination of Cuisine and Patisserie); Certificates in Basic, Intermediate, and Superior Cuisine, and the same for Patisserie. An innovative program of Short term Gourmet Sessions provides intensive workshops that last from 1 to 4 days, covering topics like knife skills, French crepes, Spanish Tapas, boulangerie, chocolate, sushi, table etiquette, and an array of epicurean courses.

Your Le Cordon Bleu experience is not complete without pulling mandatory shifts at the student-run restaurants, Signatures and Bistro Cordon Bleu. As a student chef in Ottawa, your learning takes on international flair, as you work alongside French trained chef/instructors and multicultural students, to prepare and present food for a discerning cosmopolitan clientele.

Carleton University - Specializing in Food Science and Nutrition is another food related path embraced by culinary-minded students. The program does not include kitchen skills, from a production standpoint, but it graduates experts in food areas that influence the entire industry. Sanitation and regulations are well represented in the Bachelor’s curriculum.

Small-scale cookery schools don’t graduate world-class chefs, but they occupy a relevant niche for learning chef’s skills. Vegetarian and health-inspired academies are gaining popularity among conventional students wishing to expand topical knowledge in specific food areas.

Holistic Cooking Academy- Balancing food consumption with an eye toward continued good-health is important for home cooks and professional chefs. The Academy trains individuals as teachers, so the message can be brought to professional kitchens in a seminar format.

The Urban Element – Fun-based instruction that brings people together in a united front against bad food.

Learn French Canadian Cuisine: Chef Schools in Montreal and Quebec

noreply@blogger.com (Anonymous) — Sun, 24 Jun 2012 06:11:00 +0000

Montreal is distinctly French in culinary flavor; and as large cities go, inviting and friendly. Culinary students who don’t speak French are at a disadvantage in Canada, because a great deal of instruction is offered at French speaking schools. There are English opportunities, and the international language of gastronomy helps bridge the gap between cultures.

The city is an important cultural center that offers the best chance for latching-on to French-Canadian food trends, while getting a chef’s education. Poutine is perhaps the most talked about culinary specialty. French fries topped with cheese and gravy lures tasters, who appreciate the nuances of regional variations. Smoked meats and other traditional fare stand out, within a bistro culture that accommodates visitors and local gourmands alike.

Creperies and cafes fully embrace the French culinary tradition – great news for Canadian culinary arts students who are waist deep in French technique, back at school. A requisite part of your culinary education, sampling from local menus provides an insider’s vantage point for identifying authentic flavor profiles and regional food trends.

Local Culinary Scene

Plunge into regional cuisine and Montreal’s eclectic mélange of eateries, including hidden-away bistros that feature interesting combinations of classical French food, flavored with contemporary American influences. Traditional foods in the Montreal area include baked beans, maple syrup, bagels, poutine, and shepherd’s pie. French fondue is highly acclaimed at restaurants and bistros that cater to visitors and resident traditionalists. Properties and chefs found in the news:

Les Caprices de Nicolas, executive chef William Frachot
Joe Beef, executive chef Frederic Morin
Garde Manger, executive chef Chuck Hughes

Food blogs like An Endless Bouquet are positive resources for navigating the food scene in Canada. Up to date reviews and informal analysis of culinary trends supports in-class learning for culinary students.

While you’re learning your art, pay particular attention to the use of local and sustainable ingredients. It is a trend across the culinary world, and one every student should recognize as a part of his or her food training. Farms and local purveyors are valuable resources for illuminating the food supply chain. Montreal food markets provide access to ingredients and specialty foodstuffs that elevate chef output:

Marche Atwater is a large market with vendors stationed inside and outside. Butchers operate inside the building, along with a bakery and restaurant. Farm fresh produce, as well as imported goods, are sold in the open-air alongside artisinal cheeses, wine, and fish. Fresh fruits, specialty meats, seafood, herbs, exotic spices, and pasta are coveted by professional and amateur gourmands seeking quality raw materials.
Marche Jean-Talon is located in downtown Montreal’s ‘Little Italy’ district. During peak season, 300+ vendors exhibit at the year-round market. Discerning foodies shop for farm-fresh vegetables, freshly butchered meat, seafood, spices, and of particular interest to commercial shoppers - bulk food. Coffee and other imported goods round out the food section, but the market also houses retailers selling Italian inspired goods and kitchen tools.

Quebec and Montreal Culinary Schools

Institut de tourisme et d’hotellerie du Quebec (ITHQ) - This internationally acclaimed hospitality and restaurant industry school is located in a working resort hotel, complete with a fine-dining restaurant. One of Montreal’s best culinary programs, the curriculum provides the type of hands-on, work/study environment most desired by career-minded chef students. Your successful chef’s career hinges on experience and training, so the opportunity to apply kitchen skills - learned in a classroom, to demanding restaurant situations, is what it takes to refine your professionalism. The program is taught by chef/instructors who bring experience from all areas of the hospitality business.

Academie Culinaire is one of the best-known cooking schools in Montreal and is accessible to both novice and professional cooks. The school also offers programs for children and teens. Cooking classes are offered in the following areas:

World Cuisine, including Moroccan, Peruvian, Tex-Mex, Indian, Italian, and California.
Desserts and Baking, including chocolate, cake decorating, and pastry making.
Classics/Discoveries, including saucing, healthy cooking, fish and seafood, vegetarian cuisine, and soups.
Basic Techniques like knife skills and equipment handling
Seasonal Cooking
Wine courses focusing on Spanish, Italian, French, and California wines

Cooking education comes in many forms, and as the worldwide epicurean awakening continues, schools that bridge the divide between amateur and professional instruction are upping their educational antes. These Canadian cooking schools convey a wealth of knowledge, without implementing formal degree programs.

Sydney Cooking Academies

noreply@blogger.com (Anonymous) — Sun, 24 Jun 2012 06:10:00 +0000

Sydney, New South Wales, Australia is a diverse, cosmopolitan city with a robust and progressive culture, for residents and tourists. It is the most populous city in Australia, and one of the world’s major international centers. Sydney’s gastronomy reflects the presence, and historical influence, of a range of cultures.

Asian food plays a key role in shaping the food profile in some areas of Sydney, but the progressive fine-dining scene is not limited to any particular national cuisine. Attractions like the Opera House, and world-class museums attract tourists, each year numbering in the millions. The resultant hospitality industry is thriving, and provides a strong employment sector for wayward culinary professionals.

Who wouldn’t want to go to culinary school in Sydney, Australia? It is a cosmopolitan outpost of culinary innovation in its own right, and also plays host to some of the most desirable culinary arts educators in the world. Local cuisine draws from an amalgam of ethnic traditions, including Spanish and Italian influences that provide a high-concentration of learning opportunities for emerging chefs.

As a culinary student in Sydney, a requisite part of your education includes pointed sampling at the coastal restaurants, which have come to define the city’s food scene. Seafood is a key player in the forward-thinking cuisine created by Sydney’s best chefs. Whenever possible, sample from their menus, and offer your services for special events.

Local chefs participate in a myriad of promotional food events and regional festivals. As a festival kitchen staffer, you are front and center, for understanding local culinary trends. Networking with like minded professionals, and showcasing your kitchen chops, are secondary benefits that come with the knowledge provided by these work-study opportunities. Events like the Sydney Festival, a cultural gathering, are full of hungry guests, waiting for your epicurean inspirations.

Taste of Sydney is a March food festival showcasing dozens of area restaurants and other food related industries. Live music and other entertainment provides the backdrop for food sampling, from festival restaurant kitchens filled with young culinary talent. Quarter Twenty-One Cookery School is an inspired festival feature that hosts guest chef instructors, for the purpose of demonstrating their favorite preparations.
Crave Sydney is a food festival that highlights all aspects of the hospitality industry, from the World Chef Showcase, to the Grower’s Market of locally produced vegetables, beef, pork and seafood. There is a chef demonstration stage at the market, to lend inspiration to your purchases. At night, the festival is transformed into an Asian style hawkers market, encouraging visitors to sample wide ranges of small bites. The New South Wales Wine Festival runs concurrently, providing an epicurean intersection of profound good fortune.

What You Can Do with a Culinary Arts Degree from a Sydney Cooking School

Career options are varied for professional chefs; especially those with international cooking degrees, from reputable culinary arts educators. Every major city has a place for innovative, internationally trained chefs. If you possess drive, creativity, motivation and dedication, you’ll easily parlay your Sydney Culinary Arts education into your dream job.

Define your chef’s dream clearly, and then place yourself on the most direct path to your ideal job. Culinary degrees at the Associate’s level prepare you for entry- or mid-level kitchen jobs. Your extensive on the job experience, earned working a variety of kitchen stations during school, provides the real world preparation needed to hit the ground running with your degree.

Advanced studies provide greater access to higher-level jobs like Executive Chef and Sous Chef. A Bachelor’s Degree in Culinary Management is favorable preparation for advanced positions.

Popular Sydney Culinary Arts Schools

Le Cordon Bleu Sydney Culinary Arts Institute – Born of the world-famous Le Cordon Bleu, Paris curriculum, the LCB-Sydney programs offer the same top-notch framework for comprehensive hospitality education. Choose from degrees in Basic Cuisine, Intermediate Cuisine, or Superior Cuisine. For interested parties, Basic, Intermediate and Superior Patisserie degrees are one-track courses of study that fully illuminate the baking, confectionery, and chocolate making arts. Certificate de Chef de Partie, and Diplome de Direction de Cuisine provide world-class credentials for aspiring chefs and pastry chefs vying for coveted Le Cordon Bleu Degrees. The Sydney curriculum adheres to the French school’s fundamental format, imparting a thorough understanding of classical French techniques and preparations. Student chefs learn from professional chef instructors who have logged experience in the world’s most prestigious kitchens. The curriculum provides opportunities to work in valuable, hands-on externships, with top local culinary talent.

Sydney Cooking Schoolis the educational endeavor of two experienced professional chefs. The courses are designed as entertainment, and team-building exercises, but there is enough substance in the coursework to challenge aspiring chefs of various proficiency levels.

Paris International Cooking School, Sydney offers an ambitious array of daylong culinary courses, designed to illuminate focused food production areas. Home gourmands, or seasoned cooks expanding their culinary viewpoints will appreciate the content of courses specializing in areas like Greek Cuisine, Vegetarian Cooking, Iberian Food and Classical French Provincial fare.

Cooking Schools in Melbourne, Australia

noreply@blogger.com (Anonymous) — Sun, 24 Jun 2012 06:09:00 +0000

When it comes to Epicurean pursuits, there is more than meets the eye within Australia’s international melting pot of culture and cuisine. Exploring the possibilities for a Culinary Arts education in Melbourne illuminates gastronomic curiosities that provide perfect compliments to a chef’s formal education. Metropolitan areas like Melbourne enjoy international influences that bring an assortment of flavors to the country’s dynamic food scene. Asian, Spanish and Italian culinary traditions are present alongside traditional Australian bush food.

Australia boasts a robust seafood industry centered on lobster, shrimp, and salmon. Indigenous staples keep Melbourne chefs busy, but Australia’s extensive system of aquaculture provides even more of a bounty, like oysters, mussels and tuna. Haute Cuisine found in cities incorporates creative manipulation of this incredible cache of raw materials. “Shrimp on the barbie,” is a modern cliché, but it also emphasizes two important features of Australian gastronomy - exceptional seafood, and a penchant for open-air grilling.

Passionate chefs, with a zest for adventure, choose Melbourne for its cosmopolitan vibe, and culinary arts students appreciate that they can study in English. A requisite part of your education in Melbourne means tasting everything in sight. Your off-campus learning includes a tour of traditional local bites—meat pies, vegemite, and grilled kangaroo. But don’t forget mainstream, progressive fare along Lygon, Brunswick and Acland Streets and in Southbank and Chinatown.

A few popular Melbourne chefs and their restaurants:

ezard, chef/owner Teage Ezard – Local ingredients and over the top sensory inspiration defines this restaurant’s seasonal mission.
Allegro, executive chef David Albert – Located in the Westin Hotel, Near Melbourne Town Hall, Allegro provides a hospitality case study for Culinary Arts students who want to see how it is done right.
Bistro Guillaume, chef/owner Guillaume Brahimi – Culinary Arts students are right at home among the classical French bistro dishes served in the casual dining room or on the expansive outdoor terrace of this internationally inspired eatery.

Chef School and Australian Qualifications Framework

As you explore the culinary education landscape in Melbourne, you’ll no doubt encounter references to the AQF. The Australian Qualifications Framework (AQF) is the national policy for regulated qualifications in Australian education and training. It incorporates the qualifications from each education and training sector into a single comprehensive national qualifications framework.

The AQF helps schools set educational standards that lead to consistently well trained professional graduates. The AQF stamp of approval lends assurances to Melbourne employers, who know their applicants have met the minimum standard.

Popular Culinary Schools in Melbourne, Australia

Savour Chocolate and Patisserie Cooking School-- This highly specialized pastry school was founded by acclaimed pastry chef, Kirsten Tibbals, one of the foremost pastry chefs in the industry today. Confectionery programs are designed for professional chefs, chef students, and for serious home bakers. This school is a one-of-a-kind, dedicated to promoting bakery arts. Classes cover topical areas that include Chocolate Showpieces, French Gateaux, Easter Eggs, Pralines, Garnishes, Tarts, and Petits Fours.
Meridien International Hotel School – Two state of the art learning kitchens provide the curricular venues for this popular Australian cookery school. Students choose from degree tracks in general hospitality management and in professional cookery and patisserie. All degrees are subject to the standards put forth by the Australian Qualifications Framework. In addition to mastering intensive coursework, Melbourne students qualify for work/study placement following a successful first-semester of culinary study. The school also offers job placement assistance and career advancement services.

Hone Your Chef’s Edge in Brisbane

noreply@blogger.com (Anonymous) — Sun, 24 Jun 2012 06:08:00 +0000

Brisbane Australia, like Sydney and Melbourne, is an ethnically diverse metropolis, exhibiting a variety of culinary influences. The city is economically strong in tech and industry; two thriving sectors that continue to fuel a growing hospitality, tourism and restaurant industry. Australia’s British culinary roots are colored with ethnic influences that run the gamut from Arabic to Malaysian. Mandarin, Vietnamese and other Asian cuisine is represented alongside southern European fare from Italy and Greece.

Culinary Scene in Brisbane

Culinary school in Brisbane leads to valuable career opportunities, if you’re motivated and desire Australian work experience. Why? Brisbane has a booming culinary industrythat creates a significant demand for passionate professionals, at all levels within the kitchen brigade structure. Apprentice chefs, sous chefs and line cooks for all stations are placed in meaningful post-graduate roles that can easily lead to coveted upper-level jobs like Executive chef.

Entry points vary based on experience, level of education, type of restaurant, and being in the right place at the right time, but you can be sure that a solid Culinary Arts education increases your upward mobility in the kitchen. Your first job following culinary school won’t likely be as a manager; so keep your eye on the culinary ball by exhibiting the best practices learned at school, for a rapid climb up the kitchen ladder.

Wherever you land as a Culinary Arts or Pastry Arts student, a requisite part of your education takes you on a gastronomic journey through the local food scene. Sample from local menus with an eye toward uncovering successful chef practices in the region. What makes for a kitchen success? And who are standout players on the Brisbane scene? Off-campus learning provides a host of knowledge that cannot be gleaned from afar – get in there and soak it up.

For an inside look at some of the best chefs at work in Brisbane, sample dishes at acclaimed local restaurants like:

Mondo Organics, chef/owner Brenda Fawdon – Like so many food-relatedenterprises today, Mondo focuses on healthful and sustainable cooking and ingredients. Sample from the menu, or participate in an interesting array of focused cooking classes held at the restaurant. Culinary knowledge comes in many forms, so take stock in unconventional learning opportunities – off the beaten path. Large schools cover a wide breadth of subjects, so specialty instruction can be of particular value to students wanting to expand their knowledge base in a micro-specialty. Classes include: Seeds and Grains, Super Foods, Eat Yourself to Good Health, Modern Spanish, Gluten Free Cooking, and Classic French Stocks and Sauces.
Baguette, executive chef Bruno Loubet
Gianni’s, chef/owner Gianni Greghini provides casual Italian food on the waterfront, and that means great seafood.

Popular Brisbane Cooking Schools

James St. Cooking School - Small culinary arts school that caters to both ambitious home enthusiasts, student chefs and professionals looking for cooking courses that can take their careers to the next level. Classes are half-day forays into specialized dishes, or workshops in specialized culinary areas. Professional chefs teach all of the classes and work side-by-side with students. Samples of courses include: Knife Skills, Fast and Furious Seafood, Curries of the World, Indian, and Modern Australian Cookery. Beer and BBQ, Italian Classics, andChocolate Desserts are additional class titles that strike a chord with home gourmands and aspiring pros.

Brisbane North Institute of TAFE - Technical and Further Education schools are unique to Australia and offer students a wide number of vocational degrees, including cookery. Certificate II in Hospitality prepares students for professional jobs as kitchen hands, commercial cooks, and cookery apprentices, in commercial kitchens. Common work placements for graduates are in fast-food facilities, coffee shops, function centers, hotels, resorts, and fine-dining restaurants.

Wherever your aspirations reside, the 19-week program is preparatory for a rewarding career. What you learn: food preparation, safety and hygiene, presentation, and a variety of classical techniques and dishes. Successful graduation from the certificate program is a qualifier for the apprenticeship program.

Culinary Arts Programs: Schools, Careers, and Skills

noreply@blogger.com (Anonymous) — Sun, 24 Jun 2012 06:07:00 +0000

The Culinary Arts major is popularly considered the official “chef” cooking program. Within Culinary Arts programs there are specialty distinctions like Culinary Arts–Pastry/Baking and others. Whatever your chosen emphasis, the focus is on learning practical skills that will be applied in the kitchen.

Most programs contain a healthy dose of theory as well, but the meat of a chef’s training comes in the form of real life skills that can be applied in a wide range of culinary employment settings. Cooking school graduates are expected to display a mastery of kitchen fundamentals like knife skills and sanitation, and exhibit an understanding of classical cooking techniques.

By providing a solid foundation, Culinary Arts degrees open a variety of doors for passionate food professionals. Owner/operators are often trained in the kitchen before becoming restaurant entrepreneurs. Cruise ships, casinos, resorts and other vacation destinations employ chefs in exotic locations. Fine dining restaurants in metropolitan areas are often proving grounds for talented cooks.

The scope of jobs is wide, and within each job category there are areas of specialization that further enable culinary professionals to fine-tune their careers. The diverse nature of world cuisine provides the opportunity for chefs to focus on a particular type of cooking. The pastry and baking distinction that many chefs aspire to illuminates another path for Culinary Arts school graduates.

As a student, it pays for you to gain a general understanding of the hospitality industry and educational systems before putting your best foot forward. A little research might bring to light possibilities for your culinary future that you did not imagine. Understanding the hierarchical structure of professional kitchens and the training requirements for each job gives you the best way forward in attaining the education that is most suited to your ultimate employment goals.

Different schools emphasize different facets of the industry, so in addition to considering the location, financial-aid options, and reputation of a school, you should look closely at each school’s Culinary Arts curriculum. Programs are not carbon copies of one another, so if your interests are specific, make sure the classes are there to get you where you want to go.

Depending on the type and scope of the education you’re after, you’ll find programs at a number of different types of learning institutions. And degree programs run the gamut from Certificate to Master’s, so check with each school to see what is offered. The most common course of study for students who want to work as chefs in commercial kitchens is an Associate’s in Culinary Arts program.

Schools that Offer Culinary Arts Training

A variety of institutions are in the business of providing culinary arts training to passionate foodies who want to work in the hospitality industry. Community and Technical colleges are focus on providing two-year programs that prepare you for chef work, or provide an academic foundation for your continued studies at the Bachelor’s Degree level. Some types of schools that help you get your foot in the kitchen door.

Local community colleges
Vocational schools, notably the Art Institutes’ International Culinary programs
Technical Colleges
Four-year liberal arts colleges, such as Johnson and Wales University
Stand alone culinary schools, such as Kitchen Academy, Le Cordon Bleu, and the French Culinary Institute

Culinary Arts Curriculum

Various levels of culinary education exist for wayward food enthusiasts who want to break into the business. Students should distinguish the various programs from one another to focus their pursuits in the best directions. Since your formal education is often paired with your practical job experience, choose a program that compliments your existing knowledge and provides opportunity for advancement.

Diplomas and Certificates in Culinary Arts deliver culinary technique and skills that are often focused in a particular area of the culinary arts. The duration of study is usually one year or less, and graduates are issued a certificate of completion to illustrate their achievement.

General culinary certificates are designed to prepare you for entry level employment in acommercial kitchen. Your academic training at this level focuses on working closely with chef/instructors who train you to work the various kitchen stations, such as grill, garde manger, sauté, and fry cook. Such programs provide a culinary foundation for graduates to reference as they climb the kitchen ladder on the job.

Other Certificate programs are narrowly focused and supply intensive training in a particular area of the culinary arts. Working professionals who wish to expand their knowledge base are great candidates for this type of study that elevates a particular area of kitchen expertise.

Moving from one career phase to the next might prompt a chef to expand his or her education in a direction that will help them achieve success in the field. Chefs take management courses that help them transition into restaurant ownership roles. Pastry certificates help chefs move into executive roles by expanding their understanding of baking and candy making.

Associates degrees in Culinary Arts are the most often sought programs among committed chef candidates. The Associate’s in Applied Science-Culinary Arts is based on a two year curriculum that provides a general educational foundation in math, writing, English and communication alongside a students culinary training.

Graduates can pursue chef work upon completion of the degree, or use it as a stepping stone to further education at the Bachelor’s Degree level. The curriculum includes kitchen theory and classical foundations, but the bulk of your time pursuing this degree will be spent in hands-on cooking scenarios.

Students learn how to prepare classic dishes in all categories including seafood, meat, banquet, and pastries. Cuisine of various localities is dissected to provide an understanding of Asian, Latin, Mediterranean and American food traditions. Wine studies are included to impart a general understanding of gastronomic pairings.

Foundations in management like cost analysis and menu development are often taught as a well-rounded exposure to facets of the industry that might be encountered by students who hope to eventually open their own restaurants. Upon completion of a Culinary Arts Degree program, graduates will be able to:

Demonstrate expertise in preparing breakfast, lunch and dinner items using ingredients that are wholesome, sanitary and nutritious
Demonstrate baking principles by preparing pastries and sweets
Manage people within the kitchen
Select and prepare meat, seafood and poultry items for service; choose accompaniments for each dish emphasizing different cultures
Use and care for equipment found in professional kitchens
Develop an understanding of basic principles of sanitation and safety and ability to apply the sanitation principles of food preparation
Develop skills in knife, tool and equipment handling and ability to apply skills in food preparation.
Develop skills in producing a variety of cold food products and buffet designs
Apply fundamentals of baking and pastry preparation to a variety of products
Demonstrate an understanding of quality customer service
Prepare items for buffet presentations including tallow carvings, bread sculpting and ice carvings
Prepare for transition from employee to supervisor
Apply principles of menu planning and layout for development of menus in a variety of facilities and service options
Apply knowledge of laws and regulations relating to safety and sanitation in the commercial kitchen

Bachelors degrees in Culinary Arts are appropriate for students who want to step into entry-level hospitality management jobs. The industry requires managers in all restaurant and hotel departments, from the kitchen to the dining room, so opportunities are plentiful for professionals who hold Bachelor’s degrees.

Expanded understanding of budget and cost analysis is required at the management level, so Bachelor’s curriculums feature accounting and business principles classes that add to a chef’s kitchen chops. Personnel issues are in the sphere of management responsibilities, so students are taught people skills that help them motivate and train their future staffs.

A chef’s mobility is significantly increased when an advanced degree is under his or her belt. Other food jobs like designer, photographer, consultant, or menu developer provide alternatives to traditional restaurant chef jobs. Nutritionists and Dieticians are also in-demand professionals that consult within the food service industry.

Think outside the box when it comes to forming your job outlook and consider an advanced degree that might expand your employment possibilities. Advanced degree holders start at higher pay rates and advance more quickly through the hospitality ranks.

What You Can Do with a Culinary Arts Major

Work is available at all levels within the hospitality industry. Entry level kitchen work can be obtained readily with some basic culinary education. Students who strive for management level recognition should pursue an advanced degree like a Bachelor’s degree. Other industry professionals rise to the top of their field the old fashioned way, by climbing the kitchen ladder from within.

Hotels, cruise ships, casinos, restaurants, luxury resorts, bistros and cafes are only a few of the fertile employment sectors that lure culinary school graduates. Don’t be afraid to think outside the box when it comes to putting your degree to work. There are plenty of options available for entrepreneurs who want to make a mark as owner/operators.

Wherever you hope to land, it pays to get a quality education that focuses your studies in a way that makes you attractive to employers. Paired with some hands-on experience and perseverance, your Culinary Arts degree is the perfect vehicle on your road to success.

The New England Culinary Institute

noreply@blogger.com (Anonymous) — Thu, 21 Jun 2012 15:00:00 +0000

Vermont is the epicenter of the sustainability movement, so it’s no surprise that a Culinary School based in Vermont’s capitol is right in the thick of the farm to table frenzy. The new president of The New England Culinary Institute (NECI), Dr. Robert Myers, grew up on his grandfather’s working farm where they grew everything they ate. That feature, as much as his credentials as a college administrator, landed him the job of succeeding founder Fran Voigt as president of the Institute.

How The New England Culinary Institute was Born

NECI was founded by Fran Voigt and his wife, Ellen Bryant Voigt, Louise Gluck, and Gluck’s husband, John Dranow. The first classes were held in the basement of what is now the Capitol Plaza Hotel and Conference Center on Main Street in Montpelier. The initial class, taught by Chef Michel LeBorgne, boasted seven students.

The core philosophy of the school from its inception was to keep class sizes to a ratio of no more than 10 students per teacher and to open restaurants to give students the hands-on experience working in a variety of commercial kitchens. At that time neither of those specific benefits was available at most culinary schools in the US. “Equipment and buildings don’t teach,” says founder Fran Voigt. “People do.”

Combining apprenticeships similar to those used in Europe into the core curriculum, along with American academics and entrepreneurship training, was a winning combination. Graduates of NECI agree, since the post-graduate placement ratio is higher than that of most other culinary schools.

The school has grown from seven to over 500 students, and from a single program to eight.

NECI’s Culture and History

The school’s stated mission is “To be the recognized leader in delivering hands-on, standards-based education in the food and beverage industry.”

To accomplish this, the Institute has dedicated itself to the principle that “all students should be recognized as individuals who have a right to learn and develop academically and personally in a supportive environment.” A few of the ways that the school most effectively does this is to:

Encouraging progressive development of intellectual and personal skills through varied and challenging experiences, curricular, co-curricular and through internships.
Supporting students in their understanding of their role in society through the embracing of diversity, global awareness and community involvement.
Modelling best practices in the food and beverage industries by use of the school’s restaurants as learning laboratories.
Exposing students to as great a number of career paths within the food and beverage industry as is possible.
Maintaining strong relationships with the food and beverage industry to ensure an up to date and relevant core curriculum, to enhance internship and employment opportunities for students, and to promote graduate success.

It was once explained by Voigt that students in the culinary arts program have a final examthat takes 700 hours to complete. These future chefs are required to take a paying job for around 20 weeks, then prepare a report to evaluate the quality of the food service in the establishment in which they worked and suggest changes they would make.

The original tone for the culinary arts program was set by Master Chef Michel LeBorgne, the first chef and teacher hired by the fledgling school. Though he was an exacting taskmaster he also taught with a fabulous sense of humor. LeBorgne’s career had followed a very traditional path in his native France, from cooking school to a series of rigorous apprenticeships in some of the top Paris kitchens where LeBorgne worked from the bottom on up. But with the Nazi invasion and the later rebuilding of the country, there were limited opportunities in France. Things were different in America due to the advent of Julia Child and other celebrity chefs bringing good french cooking to American shores.

LeBorgne sensed that there would be more opportunity for him in the US. There was. He worked in some of the top French kitchens in New York. But he tired of the back room battles and eventually took a position in the food services staff at Yale University, where he worked for a dozen years. And then he was offered the teaching position at NECI. He saw it as an opportunity to put his stamp on a new generation of French chefs. And he did, with humor and personality. He also knew that Voigt and Dranow needed him desperately. They did. LeBorgne’s experiences are well documented in his autobiography entitled “No Crying in the Kitchen” and published by The Public Press in 2009.

Master Chef LeBorgne was well-loved and respected by all who passed through his classes.

The school was originally started as a vocational program, but as the needs of the students became apparent, and in answer to needs of employers for multifaceted food service professionals, NECI created a bachelor’s degree program in hospitality and restaurant management. This was first offered in 1994, and was designed as a 15 month intensive education beyond the associate degree to fasttrackto a bachelors. In 1995 the Certificate in Professional Cooking program was introduced to provide trained cooks for the food service portion of the industry.

2002 marked the first class who could opt into an associate’s degree program in hospitality and restaurant management. The associate degree program in baking and pastry arts followed in 2004, along with certificate programs in these areas.
In 2006 the bachelor’s degree in hospitality and restaurant management was offered fully online for the first time.
In response to employers in the food and beverage industry NECI began offering a bachelor’s degree in culinary arts in 2007. Most recently specialization options have been offered within both bachelor level programs, allowing students to concentrate areas of their program on topics of interest to them and to focus their expertise on skills currently needed within the contemporary food and beverage industry.
As the school grew and took on more students the Institute opened or purchased a number of local Montpelier eateries to give students the venues for hands-on training. NECI operates the National Life Bakery and coporate cafeteria, La Brioche Bakery and Cafe on Main Street, and the Main Street Grill and Bar. An arrangement with the administration of Vermont College has given the Institute management over the VC college cafeteria, and Institute students cook there while Vermont College is in session.

In 1987 NECI expanded and opened another campus in Essex. A popular restaurant in Burlington was also acquired. Both have recently closed down in a restructuring move that is incorporating the Essex campus into the Montpelier location. The restructuring was already in the works to adapt to changes, but the recession forced some of those changes to happen earlier than they had originally planned.

The changes planned for the school will not change the basic DNA of small class sizes and apprenticeships. But there will be more degree programs planned and more options for students when they graduate. Since many NECI grads are finding food-related jobs that aren’t in the kitchen there will be more ancillary disciplines added to the curriculum to reflect the changing job market and the current overabundance of cooking schools and cooking school graduates.

Also, the school will go with its strength, which it sees as its location right in the heart of Sustainability Central. Urban schools cannot offer the same experience, giving NECI grads a leg up on the competition as the slow food movement and sustainability aspects come to the foreground within the industry. NECI has always been active on the sustainability front after having helped to found the Vermont Fresh Food Network, which fosters partnerships between growers and chefs. More online coursework is also planned for those who wish to limit their time on campus in the pursuit of their degree. Currently an online hotel and restaurant management program is serving between 65 and 80 students on average. A second online program in culinary arts will be added.

The two biggest changes planned for the school are the switchover to non-profit status and the expansion of the Montpelier campus. At this time there are no plans to close any NECI restaurant or open a new one. The plans for the expanded campus is to accomodate the growing school enrollment and allow for a larger residential student body. This will also allow for the commitment to locally grown produce and the culinary focus on sustainability. A more college-like structure and curriculum, accreditation and an increase in building space are all planned for the near future.The campus will stay in Montpelier, and more space is being sought.

Some of the other changes coming for the school: Expansion of the curriculum to include more traditional college courses, as a supplement to food related classes.
Seeking regional higher educational accreditation to allow students to transfer credit to and from other schools.

Capping the enrollment at 750 students - It’s currently around 600.
Shifting program start dates for incoming non-tradtional students to January and April. High school grads entering will have start dates in July and October.
New kitchen workshop space to accomodate higher enrollment.
Fran Voigt will stay on for the next few years as CEO to help Dr. Meyers make the transition into his job as president of the Institute. Meyers began in January of 2010.

There are some things that won’t change. The school is small by design, because “hands-on learning doesn’t work in large lecture halls” Meyers has said. The school has, so far, been responsive to change and will continue to be, by being student-centric and responsive to their needs.

Faculty Highlights- a brief overview

Chef Paul Sorgule is the provost of NECI. Academic credentials are from SUNY, Paul Smith’s College, and Rochester Institute of Technology. He is the former Executive Chef of the Mirror Lake Inn and Resort in Lake Placid, NY.

Chef Adrian Westrope is the executive pastry chef instructor. Academic credentials are from the Barking College of Technology, London UK. Professional pastry demonstrator and teacher worldwide.Author and co-author of 6 specialty cake decorating books. Former director R&D Company working with leading bakery manufacturers, and former confectioner of Woods Bakery, Essex UK.
Chef Will Bohmann, associate dean of culinary affairs. Academic credentials are from NECI and University of Wisconsin. Vermont State Chef on a mission to Milan Italy on behalf of NECI, former food service director of the Vermont World Trade Office, former Chef de Partie for the Inn at Shelburne Farms in Shelburne, VT.
Chef Lyndon Virkler, faculty development coordinator. Academic credentials are from The Culinary Institute of America in Hyde Park, NY, from Middlebury College in Middlebury, VT, and from Vermont College of Union Institute and University in Montpelier, VT. Former working chef Sam Ruperts Restaurant in Warren, VT, former sous chef for The Metropolitan Club in Washington, DC, former saucier for La Bergerie in Old Towne Alexandria, VA, former line cook at Le Bagatelle in Washington, DC.

NECI Alumni Highlights

Chef Alton Brown, the main commentator on Iron Chef America, creator and host of the Food Network shows Good Eats, Feasting on Asphalt, and Feasting on Waves and a regular contributor to Bon Appétit and Men’s Journal Magazines. Bon Appétit named him cooking teacher of the year in 2004 and Atlanta magazine followed in 2005 by naming him best food guru.

Chef Steve Corry, Partner with his wife in Five Fifty Five in Portland Maine, named one of Food & Wine’s top ten best new chefs in 2007. Former chef at DomaineChandon Winery in Napa Valley, CA.
Chef Gavin Kaysen, executive chef at Cafe Boulud in NYC. Former Executive Chef of El Bizcocho in San Diego. In 2007 he represented the US at Bocuse d'Or. and competed on The Next Iron Chef. He appeared as a guest judge on Top Chef in 2009. In 2008 he was named Rising Star Chef of the Year by the James Beard Foundation.

Educational Programs offered by the New England Culinary Institute

Bachelor of Arts Degree in Culinary Arts - three specializations offered Wine and Beverage Studies
- Sustainability
- Baking and Pastry Arts
- Associate’s Degree in Culinary Arts
Associate’s Degree in Baking and Pastry Arts
Bachelor of Arts Degree in Hospitality and Restaurant Management
Online Bachelor of Arts Degree in Hospitality and Restaurant Management
Associate’s Degree in Hospitality and Restaurant Management
Certificate in Professional Cooking
Certificate in Professional Baking
Certificate in Professional Pastry

Kitchen Academy

noreply@blogger.com (Anonymous) — Thu, 21 Jun 2012 14:59:00 +0000

Update: Kitchen Academy, Sacramento, has recently become a Le Cordon Bleu College of Culinary Artsproperty. This entry is offered as a historical reference. Specific information about the school’s ongoing programs and educational opportunities is available from Le Cordon Bleu.

Culinary Arts or Professional Baking and Pastry Degrees are available at Kitchen Academy. This career-driven school started with its Sacramento, California campus and has since added a location in Seattle. Kitchen Academy’s mission includes, delivering top quality professionals, to the growing hospitality industry. Placing grads into good entry-level culinary jobs, is the first order of business for this respected culinary educator.

Curriculum at Kitchen Academy

Keys to Kitchen Academy’s curriculum include:

Students learn and work in state of the art kitchen facilities.
Classroom theory is backed up immediately, with practical applications
Programs are immersive and accelerated, some designed to be completed in 30 weeks.
Externships are established curricular components, so they are available at reputable hotels and resorts.

The school’s trademarked Accelerated Training System ensures a concentrated exposure, to just the right set of skills and techniques, to advance your career. Coursework is designed to impart the most current industry techniques and professional skills. By placing students in fast-paced catering and restaurant operational scenarios, the school prepares them for employment as commercial cooks.
Curricular skills include:

Knife handling and professional cutlery practices
Palate development.
Procuring ingredients—such as herbs and spices, vegetables and other fresh products
Kitchen nomenclature
Kitchen safety
Meat and butchering
Seafood cleaning and preparation.
Sanitation and hygiene
Basic budgeting
Food-cost analysis
Team-building and staff supervision
Pantry (cold-side) preparations
Baking - including dough, quickbreads, tarts, candies, and chocolates
Menu development.
Nutrition and portion control

Programs for High School Students and Adults

Unlike traditional colleges and universities, culinary schools are purely vocational. Kitchen Academy attracts high school students looking for first-class Culinary Arts education, and a fast track to industry employment. The school’s curriculum also accommodates adults, seeking a career change.

Kitchen Academy opens programs to enrollment 8 times every year, providing flexible entry points for working enrollees. Class times start as early as 6 a.m. daily, and run into the evening. Working cooks and continuing education students are able to complete coursework on a customized timetable, of their own design.

Student Facilities

Small classes, taught by chef instructors who bring their recent professional experiences to the kitchen, facilitate the express programs at Kitchen Academy. Campus kitchens are outfitted with state-of-the-art commercial equipment. Kitchen laboratory settings place students in contact with standard industry equipment, preparing them to operate and maintain kitchen appliances, on-the-job in a professional kitchen.

Internships and apprenticing opportunities are established features of a high quality culinary arts education. By cultivating relationships with area hotel and restaurant operators, Kitchen Academy places students in relevant work-study roles. Internships and externships often provide full-time employment opportunities after graduation.

Video:How to Braise Duck Legs

noreply@blogger.com (Anonymous) — Tue, 19 Jun 2012 15:22:00 +0000

Braising duck legs will keep the meat tasting juicy and flavorful. Find out how to properly braise duck legs.

Transcript:How to Braise Duck Legs

Hi, I’m Erica Wides of Chefsmartypants.com, here for About.com. Today, we’re going to talk about braising or cooking the tougher parts of animals, like these duck legs. And braising means cooking meats in liquid. A flavorful liquid like stock, with the addition of some sort of acid like wine. And some aromatic vegetables, that we call Mir Poi (check spelling please). Which is a combination of carrots, celery, and onion.

Ingredients for Braised Duck Legs

Two cups of carrots, large diced. One cup onion, large diced. One stalk of celery, sliced. 2 Garlic cloves, crushed. One large Sprig of Thyme, one Bay Leaf. Once Cup of Red Wine. Two Cups of Chicken Stock. And two duck legs.

Braising the Duck

So, the first thing I want to do is just trim some of this fat and I’m going to season them. We want to use a decent amount of seasoning on this. Some Kosher salt. And cracked black pepper.

And, into the pot with the duck I’ll also be adding these, which are two duck gizzards and a heart. So, I’m going to use them because they taste really good. Let’s braise our duck.

Browning the Duck

So, the first thing I need to do is put the ducks in a pan and start browning them up. I want to brown the skin a little bit and render out what’s left of the fat. So, I’m setting my duck skin side down in this pan. This is a traditional copper French braising pan, but you could do it in any deep saute pan, any Dutch oven. I’m also going to throw in the gizzard and the hearts that came with my duck. So, you can see now that the fat is starting to render out of the skin. That is all just coming out of the skin. So now what we want to do is turn the duck legs over and we’ll let the other side cook now.

Add the Mir Poi to the Pot

So, the next step is we take the duck legs out and put the mir poi, those aromatic vegetables in. We’ll also take out the gizzard and hearts, and into the pan the onions and the celery. Also the garlic went in there. Now I have some color on my celery and my onions and my garlic and now I’m going to add in my carrots. Now, the ducks go back in. I’m going to add wine, this is red wine, just a Merlot – your basic. I have a bay leaf and a thyme sprig in there too. So you want to just let the wine cook out for a couple of minutes, now let some of the alcohol evaporate out and let some of that water cook out too. We want to get rid of the water, so we can concentrate the flavor.

Focus on Flavor

When you’re braising, the protein should only be partially immersed, and that partial immersion of liquid will allow for a really rich sauce to develop in. So, now I’m going to pour in the Chicken Stock. And, I’m only going to pour in enough so that they’re partially immersed. So, I want to bring this back up to a boil. But, then I want to bring it up to the lowest possible simmer. So, we’re at a full boil now, so I’m going to turn the heat way down. Remember low and slow.

Get Rid of Scum

And, you can also see in this pot there’s some what we call scum. We want to get rid of the scum. I’m just going to take a spoon and very gently skim that out.

So now we’re right where we want it. Just a couple of bubbles coming up and breaking off the surface and that’s exactly where you want a braise to be.

Are the Duck Legs Done?

So, here are those beautiful braised duck legs. They’re really tender. How do I know? Because I stuck a fork in them. The best way to tell if something’s done is put a fork in it – if the fork goes in and come out easily – it’s done.

Create a Sauce from the Juices

So, I’m going to put the strained juices from the duck back in a small sauce pan and turn it up. What I want to do now is boil those juices down a little bit. To give the sauce a little bit more body and get a little bit thicker. So continue to skim, to get the fat off, and let it reduce another minute or so. You want to take it down by about half of its volume.

Before you put a sauce over a plate of food you have to taste it. Ooooh that’s good. So here are our duck legs that were braised in red wine and chicken stock. A delicious dish good for any season.

Video:Sharpening Knives With a Whetstone

noreply@blogger.com (Anonymous) — Tue, 19 Jun 2012 15:18:00 +0000

Knife sharpening is a skill that will not only keep your kitchen tools from getting dull - it will also save you money in the long run. Learn how to sharpen your knives at home with a whetstone.

Sharpening the Knife on an Angle

The important thing when sharpening a knife on a whetstone is keeping the right angle relative to the stone. The angle that we're going for is about 20-22 degrees - the way you can kind of eyeball is, if this is 90 - straight up and down - and 45 is about half of that, 22 or so is about another half of that, somewhere down there. You can buy a lot of really fancy, hi-tech angle guides for your knife to help you keep that angle. But there's also a very hi-tech device here that will accomplish the same thing, and it is your quarter-inch binder clip. All you do is just clip it on there like that, and that will kind of help you keep that angle straight.

Sharpening the Knife on the Whetstone

Once you've established that angle, imagine that you are just trying to slice a very thin layer off of the top of that stone. You could do this about a hundred times - it takes a lot of strokes. But, the benefit is that you don't have to take it to a knife sharpener, you save a little bit of money, you do it yourself, and you definitely feel a sense of accomplishment afterwards. It's a little bit MacGyverish. If you can sharpen your own knives, you're definitely somebody that won't get voted off the island.

Sharpen the Knife's Opposite Side

We're then just going to flip it over and do the same thing on this side - you can see it's a little trickier with the other motion. Once we've finished with the coarse grit, which grinds away a lot of metal, we're then going to flip it over to the fine grit, which is a lot smoother and will grind away less, but it will create a much finer edge on the knife. And so we're just going to do the same thing here - okay, that's the idea with that.

Knife Sharpening With a Honing Steel

This is a good technique for a beginner using a honing steel, because you're always sharpening away from you as opposed to... if you should slip this way, oops, right? If you just stick it with the tip down on your, whether it's your cutting board or it's this mat here, and just hold it steady like that. Take the blade and, again - you want that same 20 degree angle with your honing steel - and, as you're pulling it toward you, you're also drawing it down the length of the steel. Unlike with the whetstone, this really doesn't take that many strokes - it should really just take a few. And, we're going to do it on the other side.

Now, the last thing to remember is - because we've just ground off all kinds of little, tiny metal filings as well as possibly little bits of stone - it's important to wash this thing off and dry it really well before you start to prepare your food because then otherwise you end up with little metal filings in your BLT, and that's not very good. And that's how you sharpen a knife with a whetstone.

How to Cook a Steak

noreply@blogger.com (Anonymous) — Tue, 19 Jun 2012 15:12:00 +0000

How to Cook a Steak

Because it involves timing, temperature and seasoning, cooking a steak is a great test of your culinary skills. And there's a lot on the line, because a good cut of meat isn't cheap. Which means getting it wrong is a blow to your taste buds, your ego and your pocketbook.

Cooking the perfect steak might not be the easiest thing in the world, but with practice you can master it. Here's how to cook the perfect steak every time.

1. Choose the Right Cut of Meat

The first step in cooking a perfect steak is choosing the right cut of meat. That means a tender cut with plenty of marbling. What makes a cut of meat tender? If it comes from a part of the cow that doesn't get much exercise, it will be tender. Also, some cuts naturally have more connective tissue than others, which makes them hard to chew.

Therefore, the best cuts of beef for making the perfect steak will come from less-exercised parts of the cow and have little connective tissue. By and large, we're talking about cuts from the rib, short loin and tenderloin primal cuts. Examples include the rib eye steak, tenderloin steak (i.e. filet mignon), T-bone steak, Porterhouse steak and New York Strip steak.

Read more about choosing the best cut of meat: What is the Best Steak?

2. Prep the Steak for the Grill

Getting a steak ready to grill involves seasoning it and letting it get to the right temperature. The issue with temperature is that a cold steak will take longer to grill than a steak that's closer to room temperature. And longer cooking time makes a steak tougher. So it's never a good idea to grill a cold steak. What I like to do is take the steak out of the fridge about 20 minutes before I plan to cook it.

As for seasoning, the best way to season a steak is with Kosher salt and freshly ground black pepper. Finally, I like to brush a little bit of clarified butter onto a steak before I grill it. This adds flavor and helps prevent the steak from sticking to the grill.

Here are two articles that go into more depth:

3. Grill the Steak

Grilling is the best way to cook a steak. That's because a grill gets really hot which in turn means the steak cooks quickly. While there are alternatives to grilling, the goal is to cook the steak at a high temperature for a short amount of time, and grilling achieves that goal perfectly. The best way to grill a steak is to get the grill very hot and then place your prepped steak on the grill and don't touch it. After about three minutes, flip it over.

Very important: Don't use a fork or a skewer or any other puncture-y kinds of tools to flip the steak. You don't want to poke any holes in the steak because its juices will leak out. The only tool you should use for turning a steak is a pair of tongs. A long set of tongs (compare prices) is good so that you don't burn your hands.

Once you've flipped the steak, grill it for another two minutes or so, depending on how thick it is and how hot your grill is. A perfect medium-rare steak will be pink (not red) on the inside and between 130° and 140° F. But don't poke it with a thermometer or cut into it to see what color it is. You'll just let all the juices leak out.

To test how done a steak is, just press the center of the steak with your thumb. If it feels soft or jelly-like, it isn't done yet. When the center of a steak just springs back when you press it, that's perfectly medium rare. Remember, it should spring back. If it's just firm and hard, you'veovercooked it.

Here's a pair of articles that explain more about grilling a steak:

4. Let the Steak Rest

There's one more step in cooking the perfect steak, and fortunately, it's a really easy step because it involves doing absolutely nothing for a few minutes. A steak needs to rest for a few minutes, in a warm place, before you cut into it.

The reason we do this is to ensure that the steak is as juicy as possible. If you cut into a steak too soon, all the juices will spill out. But wait a few minutes and those juices will settle into the steak. A good rule of thumb is to rest a steak for about five minutes for every inch of thickness.

Recipe: Chopped salad

noreply@blogger.com (Anonymous) — Tue, 19 Jun 2012 15:09:00 +0000

Ingredients

2 tablespoons or more white or red wine vinegar
1/3 cup extra virgin olive oil
1/4 teaspoon minced garlic, or more to taste
A large pinch of salt and a smaller one of black pepper
2 celery stalks (preferably from the heart), chopped
2 carrots, chopped
1 small red onion, minced
3 or 4 radishes, chopped
1 red or yellow bell pepper, cored, seeded, and chopped
1 small cabbage, cored and shredded

Preparation

Combine the vinegar, oil, garlic, salt, and pepper in a salad bowl beat with a fork.

Add the vegetables, sprinkle lightly with more salt and pepper, and toss. Taste and adjust the seasoning, and serve immediately.

Serving Size

Serves 6

Recipe: Lentils and rice, with or without pork

noreply@blogger.com (Anonymous) — Tue, 19 Jun 2012 15:08:00 +0000

Ingredients

2 tablespoons olive oil
1 medium onion, chopped
2 celery stalks, chopped
1 large carrot, chopped
4 ounces bacon or sausage, chopped, optional
1 tablespoon minced garlic
Salt and freshly ground black pepper
2 cups lentils, rinsed and picked over
1 cup long-grain brown rice
3 or 4 bay leaves
Chopped fresh parsley leaves for garnish

Preparation

Put the oil in a large, deep saucepan over medium heat. When hot, add the onion, celery, carrot, and meat if you're using it and cook, stirring occasionally, until the vegetables begin to become tender and the meat begins to brown, 5 to 10 minutes. Add the garlic and some salt and pepper and cook for another minute or 2.

Add the lentils, rice, bay leaves, and 5 cups of water. Bring to a boil, then lower the heat so the liquid bubbles gently and cover.

Check the rice and lentils after 30 minutes. If both are tender and the liquid is absorbed, the dish is ready. If either is not tender, add enough more liquid to keep the bottom of the pot moist, cover, and cook for a few more minutes. If the rice and lentils are soft and there is much liquid remaining (which is unlikely), raise the heat a bit and cook, uncovered, stirring once or twice until it evaporates. Taste and adjust the seasoning if necessary and serve, garnished with parsley.

Serving Size

Serves 4

Recipe: Broccoli stir-fry with chicken and mushrooms

noreply@blogger.com (Anonymous) — Tue, 19 Jun 2012 15:08:00 +0000

Ingredients

2 tablespoons vegetable oil
2 tablespoons minced garlic
1 tablespoon minced fresh ginger
4 scallions, chopped
1 pound broccoli, trimmed and cut into bite-sized pieces with the stems no more than 1/4-inch thick
8 ounces button mushrooms, cleaned, trimmed and sliced
Salt
8 ounces boneless, skinless chicken breast or thighs, cut into 1/2- to 3/4-inch chunks or thin slices and blotted dry
2 tablespoons soy sauce
Freshly ground black pepper

Preparation

Put a large, deep skillet over medium-high heat. When it's hot, add half the oil, swirl it around, and immediately add half the garlic and ginger. Cook for 15 seconds, stirring, then add all but a sprinkling of the scallion, and the broccoli and mushrooms. Raise the heat to high, and cook, stirring, until the mushrooms release their water and the broccoli is bright green and beginning to brown, 3 to 5 minutes.

Sprinkle with salt and add 1 cup water. Stir and continue to cook until almost all the liquid evaporates and the broccoli is almost tender, another minute or 2 more, then transfer everything to a plate.

Turn the heat down to medium, add the remaining oil, then the remaining garlic and ginger. Stir, then add the chicken and turn the heat to high. Cook, stirring occasionally, until the chicken has lost its pink color, 3 to 5 minutes.

Turn the heat down to medium, return the broccoli, mushrooms, and juices to the pan, and stir. Add the soy sauce, sprinkle with more salt and some pepper; add a little more water if the mixture is dry. Raise the heat to high and cook, stirring occasionally, until the liquid is reduced slightly and you've scraped up all the bits of chicken. Taste and adjust the seasoning, garnish with the remaining scallion, and serve.

Serving Size

Serves 4

New York’s French Culinary Institute

noreply@blogger.com (Anonymous) — Tue, 19 Jun 2012 15:05:00 +0000

The French Culinary Institute in New York City is one of the most highly respected culinary schools in the world. This is rather remarkable if only because the program is so short in duration, 6 months for the day program, 9 months if you take it by night. But the high post-graduation job placement attests to the respect this school has attained within the industry. The focus is on traditional French cuisine and cooking methods.

The French Culinary Institute in New York Cityis one of the most highly respected culinary schools in the world. The school's intensive program is short in duration, 6 months for the day program, 9 months if you take it by night, but the high post-graduation job placement rate attests to the school’s industry wide credibility. The focus is on traditional French cuisine and cooking methods.

The Birth of the French Culinary Institute

Dorothy Cann Hamilton, the CEO and founder of the French Culinary Institute (FCI), was born and bred in Brooklyn, NY and would seem an unlikely candidate to have founded one of the premiere professional French cooking schools in the world. Her father ran a trade school in Brooklyn and she had a very typical Brooklyn upbringing. But in high school Hamilton dreamed of visiting Europe.

She figured the only way to get her parents to pay for the trip was to go to college there, so she got herself admitted to a British University. She said in an interview that the two worst things were the weather and the food, and that the British girls didn’t much care for Americans. So Hamilton spent her time with the French girls, who introduced her to cheese that wasn’t orange and soft, and taught her how to make a Dijon vinaigrette. Hamilton, who couldn’t afford to fly home for vacations, ended up spending her vacation time in France with her friends, particularly in Burgundy. This was her introduction to French cuisine - an immersion that was to shape her life.

Hamilton did a stint in the Peace Corps in Thailand, then returned to the States during the early 1970’s recession and ended up working at her father’s school, first as a receptionist and eventually as an expert in student financial aid. Though this was a job she hadn’t planned on and ended up in only because of the tough economic times and the need to pay off her own student loans. She found that she enjoyed working with the students and helping to run the school.

She earned a seat on the National Association of Student Financial Aid Administrators and also sat on the board of directors for the accrediting agency for all trade schools in the US. This got her invitations to visit top trade schools in Europe, which eventually led to a tour of a top professional cooking school run by the French government. As she toured a French culinary school, Hamilton had her light bulb moment.

Upon returning home, Hamilton convinced her father that they should open a French cooking school in New York City, using the French culinary school she had toured as a model. She paid the French government for the use of their curriculum, she imported some of the French teachers as guest instructors, and she kept a strict handle on quality control.

The French Culinary Institute was thus born, in 1984. The French chefs in New York City lauded the school and fawned over it. Those who visited, or were invited to guest lecture, each attested to the fact that this was the exact same training they had received in France.

The buzz about the school from within the professional community made it a near overnight success. Expansion of the curriculum, including the establishment of The International Culinary Center, combined with a 2006 move to more spacious quarters, have allowed the school to keep pace with student demand.

Not only is Hamilton the CEO of the FCI, she’s also Chairwoman of The James Beard Foundation and was appointed Chairwoman emerita for life. Hamilton was also host of the acclaimed PBS series entitled Chef’s Story, a series of interviews with 27 top chefs. The many awards she’s been given attest to her prowess and respect within the culinary arts field. She’s been awarded Chevalier du Merit Agricole (Agricultural Merit Knighthood) from the French government, the Outstanding American Educator award from Madrid Fusion, the Silver Spoon Award from Food Arts magazine, and the prestigious Ordre National du Mérite (National Order of Merit Award) from the French government, to name just a few.

The Background and History of The French Culinary Institute

When she founded the school, Hamilton decided to follow the fast track total immersion method of culinary education used by the French schools, stressing hands on experience, and following it up with professional experience in restaurant settings.

Though the school’s focus has always been on traditional French cuisine, the educational approach is to learn French cooking technique in such a way that it is easily applied to the creation of other regional cuisine.

While enrolled in the program, students spend 75% of their time in kitchen workshops, and the student-teacher ratio is 12:1. Students are taught the 250 basic building blocks of Western cuisine. Unlike some of the other top culinary schools, FCI classes are small enough to facilitate each student’s personal access to faculty.

Many students at FCI are career changers who have left their occupations, in favor of pursuing culinary passions. The maturity level and commitment of the student body, the professionalism of the faculty, the intensity of the program and the school’s location, within the heart of one of the most gastronomically diverse cities in the world combine to create the school’s high energy level.

Coinciding with the founding of the school, in 1984, came the opening of L’ecole Restaurant. L’ecole is where students work to sharpen their skills in a true to life production setting. Students work at every station in the kitchen a hands on strategy that ensures they are industry-ready upon graduation. The restaurant has consistently received high ratings from both Zagat and Michelin, and has excellent diner reviews on Yelp.com. The exacting New York restaurant crowd and sophisticated reviewers hold the student restaurant to the same standards set by other fine dining establishments in Manhattan, so the students successes stand as significant accomplishments.

With the fast growth of FCI came awareness that quality instruction for hobbyists and young people were lacking within the culinary arts community. When the school expanded its quarters in 2006, it addressed the need by opening a recreational division, offering evening workshops for amateur cooks and for working professionals seeking to expand their skill set. These workshops are taught by some of the best in the industry.

The Italian Culinary Academy was also founded at that time, offering programs of learning like the Italian Culinary Experience. Learning starts at the New York school before proceeding to Parma, Italy, for studies at ALMA, the International School of Italian Cuisine. The course culminates in a nine-week work-study in one of the top restaurants in Italy. The course stresses immersion in culture, language, and Italian gastronomic traditions, tying them all together into a comprehensive learning experience. The curriculum was designed by Chef Cesare Casella, the Dean of Italian Studies, former chef of Maremma and Beppe in Manhattan.

FCI has consistently invested in its facilities, so that students are working in the most up-to-date kitchen workshops, featuring Jade ranges and Winkler Wachtel deck ovens. There’s also a state-of-the-art Culinary Theater, where students can observe prominent guest chefs demonstrating techniques, new ideas and presentation tricks. This amphitheater has been used as the setting for culinary contests, a PBS cooking series, and was at one time home of the New York Times online cooking class.

The most important part of the French Culinary Institute experience is exposure to the talent and experience level that is shared by all members of the FCI faculty. The faculty is world-class, including these great chefs:

Alain Sailhac, Executive VP, Dean Emeritus. Sailhac garnered four stars at two different Manhattan restaurants of note, Le Cygne and Le Cirque. Saihac supervises the faculty, students and the day-to-day operations, and also offers career counseling to students.
Master Chef Jacques Pépin, Dean of Special Programs. Former personal chef to three French heads of state, award-winning PBS TV host, and best-selling cookbook author. He provides cooking demonstrations and often consults with students.
Master Chef Jacques Torres Dean of Pastry Arts. Former executive pastry chef of Le Cirque and James Beard Foundation award winner. Responsible for developing the classic pastry arts curriculum.
Master Chef André Soltner, Dean of Classic Studies. Chef and Founding Owner of the legendary NY four star restaurant Lutéce. Divides his time between cooking demonstrations and career advising.
Chef Nils Norén, VP of Culinary and Pastry Arts. Former Executive Chef at Aquavit in NYC.
Alan Richman, Dean of Food Journalism. James Beard Foundation Journalism Award winner 12 times, and former restaurant critic for GQ.

Influential Alumni of the French Culinary Institute

Chef Bobby Flay, Iron Chef and television personality, owner of ten premier restaurants and former host of seven Food Network programs. Flay was also featured on the Great Chefs PBS TV series hosted by Dorothy Cann Hamilton. Flay’s partnership with Giada DeLaurentiis on the Iron Man show, facing off against Rachael Ray and Mario Batali was the highest rated show ever broadcast on the food network. Flay has authored several best-selling cookbooks, and won numerous awards, including James Beard Foundation’s Rising Star Chef of 1993.
Chef Lee Ann Wong, culinary producer for Bravo Network’s Top Chef, and blogger for the show. She also does a popular webcast, Top Recipe: The Wong Way to Cook. Former Executive Chef of Event Operations for FCI. Wong started at the Fashion Institute of Technology, but transferred to FCI. Her fashion background has allowed her to apply her design skills to styling food for the show. She also does chef consulting for filmmakers.
Chef Daisy Martínez, TV personality and host of the PBS TV show Daisy Cooks! Martínez also manages a catering business in NYC, The Passionate Palate. Martínez has authored best-selling cookbooks, one of which was an IACP nominee and winner of the Best Latino Cuisine Cookbook in the World by Gourmand World Cookbook Awards. Martínez is also a regular contributor to Every Day with Rachael Ray.
Chef David Chang Owner and Chef of the Momofuku Noodle Bar and the Momofuku Ssam Bar in Manhattan. Chang was named Best New Chef by Food & Wine in 2006, and was nominated that same year for the James Beard Foundation’s Rising Chef of the Year award. In 2007 Bon Appetit named Chang Chef of the Year. Chang’s self-proclaimed mission is to raise Korean and Japanese street food to the level of haute cuisine. The New York Times rates Momofuku at three stars despite its unusual cuisine.
Chef Michelle Doll, owner and chef of Michelle Doll Cakes. Doll’s exquisite sugar art creations have been featured in Modern Bride, La Bella Bride, Elegant Bride, New York Magazine’s Wedding Edition, and The Knot. She’s also done guest appearances on Style Network’s Whose wedding is it Anyway? and participated in the Food Network’s Sweet 16 Challenge.
Chef Wylie Dufresne, Owner and Chef of wd-50 in Manhattan. Many times nominated for awards by the James Beard Foundation, Food and Wine named him one of 2001 America’s Ten Best Chefs. In 2006 New York Magazine placed wd-50 at #4 in its list of New York’s 101 best restaurants. He’s appeared on Iron Chef, on Bravo’s Top Chef, and was invited to participate on Top Chef Masters in 2009.
Chef Dan Barber, executive chef and co-owner of Blue Hill at Stone Barns in Westchester and Blue Hill in Manhattan. Barber not only cooks the food, he raises all of it on the farm, bringing a new meaning to the term “fresh” and promoting an experiment in sustainable living and eating. Using heritage seed and livestock strains are helping him to create new flavors out of ancient stock. David Rockefeller is one of the farm’s investors. Barber was a former chef at La Cigale in Manhattan and was named one of the Best New Chefs of 2002 by Food and Wine. In 2009 Barber was named Top Chef in America by the James Beard Foundation, and was listed in Time Magazine’s 100 Most Influential People of 2009.

The French Culinary Institute’s Sister Schools

The Italian Culinary Academy
The International Culinary Center

The Recreational Division

Food Journalism and New Media Division

Programs offered by the French Culinary Institute

Classic Culinary Arts & Classic Pastry Arts

Six Months: Train every day for a total of 600 hours.
Nine Months: The same 600 hour curriculum spread over evening and weekend classes

The Art of International Bread Baking

Day and evening programs available for the 240 hour 8 week intensive program.

Advanced Studies (partial list, constantly evolving)

Restaurant Management
Hydrocolloids
Fundamentals of Wine
Sous-Vide Intensive
Harold McGee Lecture Series

Programs at the Italian Culinary Academy

Essentials of Italian Cooking, 40 hours, 8 classes
Italian Culinary Experience, 291 hours in New York, 402 hours at ALMA in Italy, 360 work experience hours in Italy

Programs at the International Culinary Center

The International Culinary Center offers recreational workshops through its recreational division, for amateur cooks and professionals seeking continuing education in a specific discipline. Most, but not all, are single session workshops, of a few hours’ duration.

The International Culinary Center also offers classes through their food journalism & new media division.

Culinary Courses through the Recreational Division

Food Technology for the Home Cook
Handmade Pasta
Handmade Pasta for Future Chefs
Knife Skills, Deboning & Filleting
Master Class with André Softner
Mastering Basic Sushi
Pasta, Pizza, Polenta & More
Pizza 101 for Future Chefs
Springtime in the Japanese Kitchen
Tapas Essentials
The Secrets of Spices
Cooking Camp for Teens

Pastry & Bread Courses

Breakfast Breads, Pastries & More
Chocolate Desserts
Chocolate Treats & Truffles
Classic Croissants
Cream Puffs, Eclairs & More
Doughnuts, Fritters & More
La Dolce Vita: Italian Pastries
Madeleines & Macaroons
Parisian Breads
Tarts & More
The New York Bagel
The Perfect Baguette

Classes for Teens

Cooking Camp for Teens
Pizza 101 for Future Chefs

Beverage Courses

Coffee Expert: From Plant to Cup
Food & Wine pairing
Green Wines Demystified
High-Tech Cocktails
Tea Tasting with Harney & Sons
Wines of Napa Valley with Jennifer Desmond
Wine Uncorked

Food Journalism & New Media Courses

The Craft of Food Writing, 6 classes 2.5 hours each
Food Blogging with Steven Shaw, 6 classes 2.25 hours each