Month: October 2017
Food, the basic necessity of man which cannot be disregarded and absolutely cannot be discarded in our way of life, is substantial. Inevitably, food is needed for proper growth and development. Health conscious individuals now practice vegetarianism and veganism to reap the benefits of a diet that prevents diseases and some even claim to cure. The essence of healthful living is usually found in a healthy diet. Thus, a new trend is arising in the culinary art school to answer this need.
Veganism is way practiced many centuries before, doing away with meat and meat products. The term vegan was coined in 1944 by Donald and Dorothy Watson. Donald, himself was the founder of Vegan Society. Vegan is also known as strict vegetarian who consume only fruits, nuts, vegetables and grains. They utilize tofu, tempeh and seitan as their meat. Gluten and texturized vegetable protein are also used as meat substitutes.
Incorporating veganism approach in culinary art school is becoming popular today. But Living Light Culinary Arts Institute is the premier in raw vegan gourmet cuisine, which was founded in 1998 by Cherie Soria. It is located in Fortbragg, California. Courses being offered are raw culinary arts certification, raw food chef certification, advanced culinary arts instructor certification, benefits of science of raw food nutrition educator certification, advance science of raw food nutrition educator certification and raw culinary professional chef.
Cordon Vert Vegetarian Cookery School is another option. It is founded in 1982, situated in Altrincham near Parksdale, England. They offer professional and non-professional classes. Leisure classes are conducted one to two days duration only.
Natural Gourmet Institute is a culinary art school in New York, considered as one of the most complete course in the vegan chef training. This school welcomes inspiring chef to a health supportive culinary arts and theory. The innovative career in culinary is becoming in demand due to the health-awareness taking place. Many other options are available in taking vegan or vegetarian culinary courses. Mente Argentina Cooking School is in Buenos Aires. Nella Cucina Culinary School and The Vegan Vegetarian School are both in Canada.
In Italy, a unique gastronomic adventure can be experienced in Good Tastes of Tuscany. Great Britain offers vegan courses in The Gables School of Cookery and the Holistic Cooking School. While United States offers vegan courses in various states such as Institute of Culinary Awakening in Portland, Oregon; Spokane Community College in Spokane, Washington; The Natural Epicurean Academy of Culinary Arts in Austin, Texas and School of Natural Cookery in Boulder, Colorado. There are a list of cookery and culinary school specializing in vegan and vegetarian cuisine.
If the world of culinary arts has been calling you and all you can think of is spoons and forks, then it is time to go to school. Culinary arts have been around since the dawn of man, ever since the first prehistoric man grabbed a dinosaur bone and threw it in a pot. They probably didn’t have a pot back then so they just threw it in the fire and said uh that good uh. How do you start off a degree in the culinary arts field? The first thing you need to do is get into culinary arts school, graduate, and then start sending your Facebook and MySpace information to the various restaurants in the United States and the world.
This degree will certify that you are a trained professional in the kitchen and you know your way around with a butcher knife. These are important skills in 2010 and beyond since the world is getting smaller and more and more people are realizing that a fine meal in restaurants is a fine day out. This is a domino effect that has tripled down, to the culinary institutes that cater to a degree in management. There is no problem with a culinary arts student go to school and then getting a job days or even weeks later. This happens all the time and a good route to go if you want to become a professional, and a very strong field, since people have to eat all the time. Some eat more than others and this is a good thing since that also adds to the bottom line of a culinary degree student wondering if the business is going to be there when they graduated. Just look around at the condition of the American waist lines, that should answer the question that a degree in culinary might be something needed for a little while.
If it is a diet reason that someone wants to attend a school, then that make perfect sense because they can learn to cook foods that are both nutritious and are not high calorically involved. The world of culinary is a great world indeed and one that has excitement and advancement opportunity all through it. it is no wonder that culinary arts is one of the most sought out educations and degrees in the United States and the world today, and it is no little wonder that so many people are getting into the world of the kitchen. Culinary arts degrees can go a very long way in sealing a great future for the graduates. It is always nice to know or even live with a culinary arts graduate since the kitchen is their domain. The new cook roommate will prepare the finest dishes in the area and then they will make sure that the food is fresh and readily available. Shopping will be completed by these cooks and it will be feasting time!
Twenty-three chefs who cooked for world royalty and heads of state (The Club des Chefs des Chefs) were, during their 1987 visit to the U.S., wined and dined with the best our finest chefs had to offer. What impressed them most? Lunch at an Amish farm in Pennsylvania, where they ate homegrown new potatoes, string beans with cream sauce and corn, charcoal-grilled chicken, and baked ham, washed down with homemade root beer and peppermint tea, served by the family in a barn lined with handmade quilts.
They were stunned. Happily so, it seems. The chef for the president of France said, “Cooking has evolved so much. Nobody presents the true product as it is, and all of a sudden we were presented that.”
But the desserts impressed them most. Especially one they couldnt name. One they described as a light “pain depices” (spice cake) with a layer of chocolate filling. Gilles Brunner, chef to Prince Rainier of Monaco, was so taken with the cake, which he described as a chocolate gingerbread, that he tried to get the recipe. His request was refused.
The Amish family did not want their identity revealed, which refusal greatly hampered efforts to identify the cake as well. Research by Phyllis Richman, then food editor of the Washington Post, seemed to show that the mystery dessert was Amish applesauce cake with chocolate frosting, and the Post printed a version of it contributed by Betty Groff, a cookbook author from the Pennsylvania Dutch country.
Which applesauce cake turned out to be pretty much what our family had been enjoying since my father married Edith Kennedy in 1977, and which Ediths family had been enjoying long before that? Her daughter, Lorenelle Doll, who gave me the recipe, says that it was a favorite of my father and Lorenelles husband Arnie. (So far as I know, Edith didnt actually feed any to a French chef.)
I like to think Ediths version is better than Betty Groffs, because that recipe says to “frost with vanilla or chocolate frosting if desired.” Whereas Ediths gives a recipe for chocolate frosting MADE WITH BUTTER. And in my view the humblest frosting made with butter is better than the fanciest frosting made without. Im not implying that Ediths frosting is humble. It isnt. Its purely wonderful, as is her cake.
Edith Kennedy Glidewell went to be with her Lord in March 2002, but before that she gladdened many hearts in many ways, this applesauce cake not the least of them.
EDITHS APPLESAUCE CAKE
Cream together 1/2 cup room temperature butter or shortening and 1 cup sugar. Add 1 egg and beat together. Mix in 1-1/2 cups applesauce.
Sift together 2 cups flour, 1 tsp. baking powder, 1 tsp. soda, 1 tsp. salt, 1 tsp. cinnamon, 1/2 tsp. allspice, 1/2 tsp. nutmeg, and 1/4 tsp. cloves. Add to applesauce mixture, along with 1 cup raisins and 3/4 cup chopped walnuts.
Lightly oil a 9″ x 12″ pan and dust with flour. Add the cake mixture and bake at 350 degrees 50 to 60 minutes, until the top of the cakes center springs back when touched. Frost with chocolate frosting when cool.
Chocolate Frosting: Combine in a heavy saucepan or double boiler 1 square bakers unsweetened chocolate, 1 cup sugar, 1/4 cup butter, and 1/3 cup milk. Bring to a boil, stirring constantly, and cook 1 minute. Cool and beat until the frosting has a satin finish.
Derived from the word “culina”, culinary means kitchen or cooking. So when we say “culinary arts”, we are actually referring to the art of cooking. Well, culinary arts are one of the fastest growing fields in today’s tough and highly competitive world. It is rapidly growing for the reason that more and more people are becoming interested to it.
Culinary arts are a hit in almost every society today for one simple reason – millions of people know how to cook and a lot of them know how to prepare great meals. However, becoming a good chef can’t only be attained by simply knowing and having the necessary skills. The skills will turn out to be useless if not exercised or practiced. It is for this reason actually that culinary arts were developed and introduced to the public.
The culinary arts then serve as a great way to learn everything about cooking. Numerous experts have said that through culinary arts, people can arm themselves with the right knowledge that will elevate themselves and their passion for cooking into a new, higher level. It is only through this way that they will be able to expand their chances of developing their skills and discovering more potential in them that can be achieved in this field.
For several good reasons behind the development of the concept, numerous schools offering these courses are now continually emerging. The schools are established knowing how important proper education in culinary arts is. It is in fact claimed by several cooking enthusiasts that attending a culinary school is necessary especially if you are considering cooking as your passion and that you want to excel and pursue a career in cooking.
Yes, contrary to what many people believe that cooking can be learned from their own kitchen with a little improvisation and intuition, cooking is not a simple process. You need to take and undergo several challenges and professional trainings first before you can master the craft, or before you can consider yourself as a culinary expert. Perhaps the best thing that you can do for yourself and for your craft is to simply treat the art of cooking as both an art and a science. Note that it is through this craft that you will learn about ingredients and how they are used in the foods that you wish to cook. Learning these ingredients though is not easy. As you may know, there are a lot of potential ingredients out there and each has its own properties and uses. For you to become adept into determining which of the available ingredients is best for your cooking plan, you need to be a well-informed chef first.
Culinary arts is also important for the reason that in today’s highly competitive job market where hotels and restaurants operate, getting a good job in a good restaurant is a bit tough especially if you are not armed with a professional culinary training. This is also the reason that culinary schools are opened to help people obtain a good training that will help boost their qualifications in the culinary field.
So if you want a career in cooking and want to excel in your chosen field, attending a culinary arts school can be a great decision to make. It is important to note, however, that just like any education, culinary school is very expensive.
Understanding what is healthy to eat seems to be a maze of obstacles in our modern world of processed and enriched food. You have to check the nutritional value of every product you buy at the grocery store, know how to prepare them, even be cautious on what is the “in” food. There is a tug-o-war on what food is good for you and what is not. Such as carbsone day they are proclaimed unhealthy then the next day you hear news that it’s a necessity for your body.
I say let’s stop this food mumble jumble and go back to the basics. Let’s look back at the diets of our ancestors when obesity, cancer, and heart problems were not considered as a “trend”. The traditional dishes of our ancestors were based from whole foods prepared in simple healthy ways. If we return to the old practices of eating, we’ll be feeding our body the dosage of nutrients and minerals which can drastically help lead a healthier life.
To support that information, the countries with the reputation to have the healthiest diets are those who still strongly put into practice the diets of their forefathers.
Basis of Judging Healthiest Countries in the World
Since we are generally talking about the traditional diets of different cultures, it only gives justice to acknowledge that there is no ultimate health freak country.
Like the assortment of flavors in our spice cabinets, each spice gives its own unique flavor to a dish. As for the traditional diets of these nations, each has their own unique practice that promotes good health.
The countries listed below show their most distinctive techniques that make eating such a delightful way to lead a good life.
I have always been awed by how the Japanese would infuse their strong culture in every aspect of their life. Their need for continuous improvement known as kaizen, their ingenuity on everything, and their culinary signature of fresh dishes!
In a 2008 research, Japan was reputed to be the country to hold one of the highest life expectancies for women reaching the age of 85.59, and men to the age of 78.73. Japan is also acknowledged to have low adult obesity rates of only 3% in the industrialized world.
Although the country is also well-known to have one of the highest stress levels in work and school, and as we all know stress is the root of most diseases and sickness, their low cholesterol diet rich in fish, rice, seaweed, stews and other steamed food has worked its purpose to balance their health.
Japanese from the Okinawa region, created a unique practice called “hara hachi bu,” meaning “eight parts out of 10. With this practice, Okinawans stop eating when they are 80 percent full. A perfect practice to prevent over eating because it takes approximately 20 minutes for your body to realize that you are full.
The most classic and famous traditional Japanese dish would be the Miso soup. This soothing soup has kept it’s simplicity over many years and is still a grand favorite among Japanese today.
In the early 1970s, when I was very young and with small children to care for, I had a few cookie recipes I would make very often, because they were simple recipes, with ingredients I usually had at hand. Cookies are a terrific snack, dont require utensils to pick up and eat and can be made ahead for a party. However, even with all that, they are just not my favorite things to make, because they need to be made either by dropping individually onto the baking sheet, rolling out and cutting (making a mess on the counter and more cleanup), or the often added step of having to chill the dough before working. I like immediacy. I want to mix up a recipe, bake it, clean up and be done.
One morning I made a batch of these cookies, finally popped the last pan in the oven, and set the timer. Itching to get outside for a bit and see what the children were doing, I went out and got distracted. By the time I remembered the cookies in the oven, they had burnt and shrunken down to tiny little black hockey pucks – not even the dogs had any interest in them! It pays not to get distracted when baking. This was the last straw. I had to think of a better way.
I came up with a brilliant idea that I call my Busy-Mom-Method one I use to this day. Rather than take the time to make all the individual cookies by batches, with separate baking times (and time to get distracted), I would roll the cookie dough directly onto a greased baking sheet, working it evenly to the edges and baking it as one large cookie. It is best to use a baking sheet that has three open sides, as it is simpler to maneuver the rolling pin and get the cookie rolled evenly. Keep in mind also, that a little more flour may be needed in the dough to allow for lifting it out and forming into a rough rectangle for rolling. Also, a little extra flour over the surface while rolling helps to keep the rolling pin from sticking. Try not to add any more flour than absolutely necessary, or the cookies will come out denser and harder.
It takes a few minutes more in the oven with one large cookie, but it comes out perfectly. Just watch for the edges to be golden, and the center to be set. With these cookies, I also make a simple icing that is just 1 1/2 cups of confectioners sugar, a pinch of salt, 1/2 teaspoon of vanilla and enough water or milk to make a relatively thick consistency (very slow to fall from the spoon). Spread this over the hot cookie straight from the oven. The hot cookie warms the icing, making it melt and spread easily, using the back of the same spoon I used to mix the icing. I am all for less cleanup! Once the cookie cools, the icing dries and hardens, and I just cut the large cookie into small bar or square shapes, and voila, cookies in half the time. Two of my favorite recipes for this method were Hermits and Simple Vanilla Cookies. If you are a busy mom, try this method with any simple cookie dough. The Hermit cookies had raisins in them, but the thickness of the dough was no less than the thickness of the raisins, so it still worked well.
Simple Vanilla Cookies
Makes about 7 dozen
1 cup unsalted butter
2/3 cup sugar
2 teaspoons vanilla extract
1 teaspoon salt
2 3/4 cups all-purpose flour
Cream butter, shortening and sugar. Add vanilla and salt. Add eggs, one at a time, beating well after each. Stir in flour, mixing well. Drop from a teaspoon 2 inches apart on a greased cookie sheet. Flatten with floured, flat-bottomed glass. Bake in a 375 degree oven for 8 to 10 minutes. Remove immediately from pan.
These Simple Vanilla Cookies are incredibly good, from such a simple recipe. Don’t take my word – try them out, either as individual cookies, or with my busy-mom-method.
Thank you for taking the time to read my article. I hope it was informative and helped you along your own culinary journey. You will find many more recipes and helpful tips on my web site. I am on Facebook at A Harmony of Flavors and share a recipe or tip each day to the fans that have liked my site. I hope to see you there soon.
Cooking was once seen as either a hobby or a chore. Up till now, it is regarded as a highly skilled line of work within a multi-billion industry. Students taking up culinary arts are equipped with different levels of skills and knowledge, but they all share the same thing and that is the passion for cooking. You will never go further and study culinary arts if, in the first place, you don’t have interest in cooking, now would you?
Food is the one thing that has always been and will continue to be a big part of our daily lives as a result of the family recipes that we carry with great care from many generations passed. For some, they learn new cuisines while others even go to culinary schools to perfect their skills and experience and obtain a degree in culinary arts. Knowing that everybody needs food is so much easy to understand, but aren’t you interested to know as to when and where do the different types of taste, presentations and features of the food started? If you are, then lets us discover the history of culinary arts.
The history of culinary can be traced back in the 1800s when the very first cooking school in Boston was teaching the art of American cooking along with preparing the students to pass on their knowledge to others. The first cookbook ever published was written by Fannie Merrit Farmer in 1896, who also attended the Boston cooking school and whose book is still widely used as a reference and it remains in print at present.
The next phase in the history of culinary arts was taken through the television where in 1946 James Beard, who is also recognized as father of the American cuisine, held regular cooking classes on the art of American cooking. On the other hand, the French cuisine was brought to life in the American society by Julia Child in 1960s when, through the power of the radios, she entered all the kitchens nationwide.
Later on the history of culinary, the Culinary Institute of America (CIA) was founded and was the first culinary school to hold career-based courses on the art of cooking. Its first location was in the campus of Yale University in Connecticut, which was later moved in 1972 to New York. But before the CIA was established, those who wanted a career in culinary arts normally had to go through apprenticeships under seasoned chefs to gain on-the-job training. This learning method was a traditional course in Europe, but rather a challenging arrangement as organized apprenticeships were a quite new concept in the history of culinary arts in the US. However today, apprenticeships continue to offer an excellent culinary experience to aspiring chefs.
The world over, culinary arts are being recognised as a popular and prestigious way of life. People are flocking to learn and enjoy this popular modern day gourmet renaissance.
The culinary arts in detail
One might ask, what are the culinary arts? Well, up until now they have been thought of as traditional cooking styles such as French Cuisine, Chinese Cooking or Japanese Traditional. All names we are familiar with, however the current trend in the culinary arts is demanding more of chefs, indeed asking them to incorporate their skills into a well rounded package. A common term today is ‘fusion’ which is just that, the blending of traditional and new styles to create a completely new culinary art.
The challenge for newcomers
The challenge for new chefs on the scene is to discern themselves from mainstream gourmet as true culinary artists. They must not only master the art of cooking and presentation, but truly master ‘culinary’ gourmet if they wish to rise above the cream in this ever expanding industry. As observers of this culinary arts revolution it is a challenge to constantly keep up with these new and exciting styles. It is common for an observer of the culinary arts industry to find an artisan that they enjoy and to focus on his or her work. It is truly a joy to watch these culinary artists develop and expand their edgy styles.
Culinary Arts Career Salaries
Salary of a chef depends on the level of culinary education and his experience. An executive chef with a BA degree and several years of experience can make a salary up to $200,000 dollars a year. Most chefs have an average salary of $40,000 to $60,000 dollars a year.
Personal chefs normally work 4-5 days per week and can make $50,000 dollars to $60,000 dollars a year.
Freshly picked culinary herbs add flavour to food and many are delicious additions to salads. Edible herb flowers such as pot marigold, nasturtium and rosemary can also be added to the salad bowl. Many culinary herbs are rich in vitamins and minerals and when freshly picked and eaten raw they can form part of a well-balanced diet. Raw herbs can also be used to add flavour to oils and vinegars for cooking and for salads.
Parsley leaves gives a fresh flavour to sauces and salads, when added just before serving. The stems and leaves of parsley can also be used in bouquet garni. Parsley tastes particularly good with pasta dishes, omelettes, vegetables, fish and any meat or poultry.
Parsley is one of the most widely known and used of the culinary herbs. There are two main types of parsley – curly leaf and flat leaf – and both are excellent for culinary purposes. Both of these herbs are a rich source of vitamins and minerals and they can be used to enhance the flavour of cooked dishes and green salads.
Basil goes with almost any dish but it has a special affinity with tomatoes and is a favourite in Italian cooking.
Sweet basil with its soft green leaves and creamy white or purple tinted flowers is the most popular type of basil. This culinary herb can be used in sauces and salads and to enhance the flavour of cooked dishes such as soups and stews. Perhaps the greatest basil dish is pesto sauce, eaten with spaghetti. This combination makes a wonderfully delicious meal.
There are many other types of basil. Purple ruffle, dark opal and Greek basil are three of the other more unusual varieties, all with differing flavours.
Spearmint and peppermint are two members of the mint family most widely known and used as culinary herbs. There are many varieties of mint, some with distinct scents and flavours and some can be used for a variety of culinary purposes, such as in sweet and savoury dishes, in salads and for herb tea.
Spearmint is a favourite for mint sauce to accompany lamb and tastes particularly good with dishes such as soups, stews, plain meats, fish and lemon-based deserts.
Peppermint is also popular as a culinary herb flavouring. This herb is most commonly used as flavouring for sweets and chocolates etc. and is also used to flavour cordials. Fresh peppermint leaves can be used to make peppermint tea and the leaves can be added to fresh green salads.
Thyme can be used to improve the flavour of most dishes. Both the fresh and dried leaves of this herb are used for cooking. Fresh thyme leaves are useful in many savoury dishes.
Thyme has a rich flavour which makes it an ideal accompaniment to roast meats and tastes good in slowly cooked dishes such as stews and soups. The finely chopped fresh leaves may be added to new potatoes or salad.
Thyme is regarded as one of the great culinary herbs and is widely used in European cooking. This herb is an evergreen perennial it is recognisable by its mauve flowers and small leaves.
Warning: Avoid using Thyme if you are pregnant.
This lovely culinary herb has a strong but pleasant flavour. It enhances the flavour of many dishes such as strong tasting fish and some meat dishes but goes especially well with lamb and also tastes good with strong flavoured vegetables.
Rosemary is also used as a flavouring for jams and jellies.
Rosemary is recognisable by its silver leaves, delicate light blue flowers and strong aromatic scent. Warning: Do not use Rosemary if you suffer from epilepsy or have a heart condition.
Sage has a powerful flavour but when used carefully it enhances the flavour of many foods, such as meat dishes, tomato-based sauces, salads and cheese dishes. Sage is most famous as a traditional stuffing for pork, turkey or goose.
There are several varieties of sage and all can be used for culinary purposes. Sage leaves can be used whole in many dishes and the young leaves can be used in green salads.
Sage is used worldwide as a flavouring herb and is among the most widely known and used of the culinary herbs. Sage is recognisable by its aromatic scent and blue or lilac flowers.
Sage is used worldwide as a flavouring herb and is among the most widely known and used of the culinary herbs. Sage is recognisable by its aromatic scent and blue or lilac flowers.
The sheer enjoyment of eating meals flavoured with wonderful aromatic culinary herbs awaits you.
Are you confused by which smoking woods best compliment different types of smoked foods? You are not alone. Mankind has been cooking over burning woods for thousands of years. Through much trial and error it is obvious that certain types of woods best flavor specific foods, better than others. There are many varieties of wood that are used in the process of both hot smoking and cold smoking foods. The combinations of woods to foods are positively endless. Most people equate the process of smoking with meat, poultry and seafood. There are a great many other choices for smoking however. Cheeses, nuts, vegetables and even fruits are also excellent choices. That being said, there is little wonder that this can be a bit baffling. Exactly which wood flavors compliment what food types will be clarified in this article.
I have been smoking many varieties of food for over 40 years. I believe that the flavor introduced into the foods through the smoking process makes the food some of the finest culinary tastes in the world. The key here is that the wood should compliment the flavor of the foods not overpower it. When I began smoking many years ago it was very confusing to me as to which species of wood I should use with which food. Although many people have personal taste preferences, there are certainly general rules to follow. With a vast array of choices, I will do my best to try to simplify this for you.
First and foremost, there are many woods that absolutely should NOT be used for food smoking. Some of these woods are actually toxic to human beings while others just impart a horrible flavor. The general rule of thumb is to avoid the evergreen family. Some of the woods to avoid include, cedar, cypress, elm, pine, fir, redwood, spruce and sycamore. Now that we know what NOT to smoke with, let’s get onto the good and flavorful woods that you should use.
There are many woods that you can smoke with. I am going to elaborate on the top choices, finest tasting, and most popular smoking woods. Fruitwood trees are amongst the most popular with the seasoned food smokers and are well known for their sweet delicate flavors. This list is organized from the mildest smoking woods to the most robust.
1. APPLE – Mild flavor, light sweet taste, and imparts a fruity smoked flavor. Best foods – Beef, Poultry (especially game birds), Pork (in particular hams), Cheddar Cheese and Oysters Foods can be smoked for longer periods of time due to the mildness of this wood. Excellent for cold smoking.
2. CHERRY – Delicate flavor, sweet taste, and also imparts a fruity smoked flavor. Best Foods – Poultry (especially game birds), Pork, Scallops, Eggplant, Bananas, and Cheeses Foods can be smoked for extended periods of time due to the mildness of this wood. Excellent for cold smoking.
3. ALDER – Mild delicate flavor, with an impressive and unique taste. Best Foods: The traditional choice for Salmon. Swordfish, Sturgeon, Halibut, Steelhead, Prawns, Shrimp, Rattlesnake, Chicken and Corn on the Cob. Normal standard smoking times are the rule. Another good choice for cold smoking.