Month: November 2017
Whats so special about a cooker? Ask anyone who owns, or even anyone who has seen, a Lacanche range cooker and theyll tell you. A good cooker can make people want to cook, in the same way that a great car can make people want to drive. The Lacanche cooker, which is to the kitchen what some of the UKs best known small company sports car manufacturers are to the road, is pretty much in a class of its own. Its beautiful, its reliable, its outstandingly specced up and it comes in at just the right price.
Lacanche products take their name from a village in the Burgundy region of France where they have been made for something in the order of 200 years. Thats a heck of a lot of time to have been manufacturing a single product and that, of course, goes a long way to explain why a Lacanche range cooker is as highly regarded as it is. The Lacanche cooker is the Gallic professionals oven of choice (indeed, one of Frances top chefs resolutely uses Lacanche and nothing else) but it has been made to segue seamlessly into the domestic market, with smaller models offering the same performance in more manageable chunks.
Okay so that might count all these Lacanche cookers as a bit special: but whats so great about having a professional class cooker in a domestic home? Simple. Pro style cookers that really have the seal of approval of the pros, are sensitive in the same way that those well made cars are responsive they heat evenly and well, and they allow users to cook like the cook books suggest that they can. A Lacanche range cooker will turn out a Sunday roast that looks and tastes like a Sunday roast should.
As if all this performance and class wasnt enough, the Lacanche cooker, or at least the genius who designed it, has had the presence of mind to turn on the style in the looks department too. Anyone who fails to stop dead and start coveting, when confronted by the gaudy reds, bright yellows, or clean sky blues of a Lacanche is probably dead. They really do look special with solid, gorgeously painted iron work and gleaming chrome finishes.
Unlike most range cookers, which are built big and big alone, Lacanche range cookers have been constructed in stepped sizes to suit the needs of every type of kitchen. Professional kitchens can take advantage of models like the Vezelay, a whopping two and a half meter long culinary monster equipped with two 74 litre standard ovens, an 84 litre simmering oven, and an array of hobs that look as though they could propel a starship. Domestic users are able to condense that Lacanche cooker performance into a far more digestible package, with single oven and grill models available at only 700mm wide. Both the Cormatin and Rully models carry 74 litre ovens but fit comfortably into a small kitchen meaning that Lacanche range cooker performance is available to everyone. They should use it.
Microwave ovens are fast becoming more of a necessity rather than a luxury nowadays. Gone were the days when microwaves were only used to heat and cook food. Microwaving has become the quintessential way of preparing meals. However there are a number of things worthy of taking note before choosing your microwave oven of choice.
One of the most important aspects of a microwave oven would be its size and capacity. Choosing an oven of appropriate capacity and volume is necessary depending on your culinary requirements. You would not want to choose a professional sized microwave for a normal household to cook your chicken fillets. On the other hand you wouldnt want to have a miniature unit to perform your culinary expertise with. Selecting an oven with a size tailored for your needs would go a long way in enhancing your culinary ventures. Microwave ovens usually come in sizes ranging from a personal one cubic feet to a professional 2.5 cubic feet or more.
After deciding on the size of choice, the next key aspect of choosing a microwave oven would be the strength or power that it delivers. The strength of such an oven is usually denominated in the amount of watts it delivers. Professional microwave ovens can go upwards of 1500 watts. Choosing a microwave which delivers too much power for your needs would usually result in overcooked meals. Therefore it is important to consult your local electrical supplier to determine the appropriate wattage of a microwave for your own needs.
Deciding on the physical hardware of a microwave is only half of all the hassle. The next aspect to take into consideration would be what lies within a microwave. Microwave ovens nowadays are laden with an abundance of functions, tweaks and special add-ons. We first take a look at the basic appeals of your desired unit. A well-equipped microwave must have a turntable of rigid stability and sufficient width to ensure even cooking. You would not want your pot roast to be cooked on one side and be cold on the other. Proper lighting in the oven is also necessary to provide a good perspective of your culinary subject. There are a myriad of other basic amenities to take into consideration, therefore proper consultation with your local expert is necessary before making your purchase decision.
After going through the basic hardware of a microwave, the next part would be the attractive appeal of a microwave oven. Modern microwaves come with fancy functions such as programmable menu screens, automated timers, self-cooking options and a whole range of special attributes. Such attributes go very well along with the physical and basic hardware of such an oven. Once you are satisfied with the general features of a microwave, these are the extra perks which you would need to consider. These add-ons are the things which make an excellent microwave stand out from the rest of the pack.
Careful considerations of the aforementioned aspects are recommended before committing to a purchase. Your budget should be leveraged according to the appeals of your microwave selection. Once you get a microwave which is tailored for your personal need, then you might have just acquired yourself the best culinary assistant around.
The festive season is upon us so where better to enjoy those Christmas parties than the Coliseum Leisure Park at Cheshire Oaks.
The Coliseum Leisure Park is home to six restaurants each brimming with superb Christmas menu offers, giving you a variety of choice and great value for money.
Eating out has never been so much fun with a diverse range of culinary flavours from around the world, all at affordable prices.
Coliseum Leisure Park is home to a number of Italian restaurants including Frankie &Bennys, with succulent burgers, juicy steaks and dozens of Italian classics not to mention a buzzing New York atmosphere. Frankie & Bennys has already launched an exciting Christmas menu with some great deals including 2 courses for 15.95, with kids eating free on Boxing Day.
Bella Italia also offers wonderful Italian cuisine and, with a range of deals for students, kids and families, everyone is catered for. They have some exciting things going on around Christmas and New Year including three course meals from only 15.95 and a New Years Eve Masquerade Party – so why not use the online booking service and to reserve a table.
Prezzo offers great Italian food in stylish and sophisticated surroundings perfect for that romantic night out.
The award winning Nandos Restaurant specialises in succulent, Portuguese flame grilled PERi-PERi chicken, promising to warm you up this winter! Nandos has a menu that will suit any budget, with delicious wraps starting at 6.00. With a quick, professional service, Nandos at Coliseum Leisure is sure to give you a vibrant, enjoyable mealtime.
You can get the party started at Chiquito Mexican Restaurant and Bar. Its the perfect place to go if you want a lively atmosphere and fabulous Mexican food, and with plenty of superb discount offers, its great value for money.
And to complete the truly global offer at Coliseum Leisure Park, Fuxion offers all the irresistible flavours of Oriental cooking, served in a set price, buffet style. With plenty of seating and friendly staff, Fuxion is a great venue for families and couples alike.
Coliseum Leisure Park – its the place to be this Christmas.
Gujarat is a state in the western region of India and the variety one will find in Gujarati vegetarian catering is astounding. Influenced by the strict religious beliefs of Hinduism and Jainism, gujarati catering is almost strictly vegetarian. The combination of the salty with the sweet is unique to the gujarati palate and makes this type of Indian catering very distinctive in taste. The cuisine is simple, uncomplicated and utterly delicious. Many dishes are sweet, salty and spicy at the same time. Ghee is substituted for oil in gujarati vegetarian catering which means the food is not as heavy.
In the Gujarati Catering industry, there are many pure vegetarian caterers. The traditional method of serving Gujarati food is on a silver platter (a thali) with a selection of small bowls to hold the variety of items. The famous gujarati thali consists of Daal, Kadhi, Vegetable Curries (sabzi or shaak), Rice, Indian Bread (either chapatti or puri) Savoury snacks (Farsan), sweet and sour chutneys, pickles and Indian sweets. The thali is very colourful and attractive in appearance.
There are many Gujarati vegetarian dishes which have become popular all over the world. One typically recognised dishes is Kadhi, a spicy yoghurt based soup which is eaten with Khichdi (a combination of rice and lentils) which is comfort food for Indians the world over. Traditionally served together, Khichdi-Kadhi is an all time favourite with children and adults alike. Gujarati cuisine is especially famous for its variety of snack food or Farsan as it is traditionally called. These side dishes are essential to every Gujarati meal. Examples of these include, Bhajia, Dhokla, Patra, Chaat and Kachori. The chaats have won hearts of foodies all over the globe. Chaats are mostly made of fried flour flakes, stuffed flour breads, yoghurt, gram, chickpea, bhujia, pickles, tamarind water, boiled potatoes, etc. The most popular chaats are papdi chaat and kachori chaat. Gujarati vegetarian catering also consists of a huge selection of sweetmeats and dessert items. Most of the sweet delicacies in Gujarati cuisine are fried in ghee and thereafter dipped into sugar syrup locally known as chashni. The key ingredients used are milk, yoghurt, flour, ghee, sugar, cardamom, dry fruits like pistachios, nuts, almonds, resins, buttermilk, etc. Shrikhand is a popular dish that is a great dessert. It is flavored with saffron, cardamom, nuts and candied fruit, and is basically made of yoghurt.
At events where there are a large number of people to serve, vegetarian caterers will usually organise a grand buffet where all the food, whether hot, cold, sweet or savoury is served simultaneously. This works really well as a lighter lunch option after a wedding ceremony when there is a wedding reception with a heavier, perhaps non-vegetarian meal in the evening.
If you need further assistance with Gujarati vegetarian catering please contact the sales team at Curry Special Ltd on 020 8518 3003 or alternatively please see our Gujarati vegetarian catering menus for the choices available.
Culinary arts is a great field of work to get into. It is diverse and allows you to use your creative streak. There are also many career opportunities awaiting you both after you graduate and after you have some experience. You will need to attend a culinary school or a college offering culinary arts courses.
There are so many culinary arts schools and more seem to be popping up. The demand for people who are good with food is high so you should have no problem finding work upon graduation. There are so many different places you can work including hotel, restaurants, cruise ships, schools and many more places. Wherever there is food being cooked there is demand for culinary professionals.
Some popular culinary arts schools in the USA include:
Lincoln College of Technology
The Culinary Institute of America
The Culinary Institute of Canada
California School of Culinary Arts Pasadena
Orlando Culinary Academy
Texas Culinary Academy
Pennsylvania Culinary Institute
The Cooking and Hospitality Institute of Chicago
Le Cordon Bleu College Of Culinary Arts
The Restaurant School, Philadelphia
In the UK one of the most recognized schools is the School of Culinary Arts and Food Technology in Dublin, Ireland. There is also the prestigious and relatively new International Centre for Culinary Arts in Dubai.
As a culinary artist you will be required to prepare meals as well as make them look pleasing. You may also be employed by food magazines to make up plates of food for presentations. There is now high demand for this type of work.
Some culinary schools focus specifically on certain aspects of pastry, corporate dining, event dining and many other niches. This provides an exciting opportunity to get experienced in a particular field so that your job search can be more focused. So if you can hone your skills in one area then you will be more employable and can command a higher salary even as a junior.
Other jobs that you can undertake after completing a culinary arts degree or certificate is a chef, sales person, teacher, food stylist, self employment and many other roles. There truly are now barriers in this wide and diverse field.
The culinary industry is growing all the time so there has never been a better time to get qualified and start seeking work in the culinary arts.
Do you know that you can learn cooking while on tour? Discover the great Europe cuisine. Preparing foods of other culture is interesting. You can choose a Paris cooking experience. There are also culinary tours for Italy or Spain. Read this article to discover cooking tours.
If you are up for a delicious vacation, consider cooking tours. Culinary vacations are a fantastic approach in combining love of cuisine and arts into travel. Cooking holidays allow you to explore some of the most beautiful regions in Europe, Central America, and Latin America while learning the delicious gourmet of the locality.
In most culinary vacations, the equipment and ingredients needed are provided for you. Your cooking school vacations are guaranteed to allow you to experience fine dining, while learning the cultures unique to the areas of the region you are visiting.
Some of the most common destinations for cooking tours in Europe are Paris, Italy, and Spain. Besides culinary, you will also get a taste of their wine. Some tours are culinary and wine in nature.
Paris, known as the city of light, the city of cities, and the beating of Europes heart, provides a superb environment for cooking holidays. You can stroll the banks of the Seine, enjoy a cup of coffee at a sidewalk caf and visit the world-renowned museums.
When you sign up for a culinary vacation in Paris, you would understand why it is called the most romantic place in the world. There are also Bordeaux wine tours in Paris, in case you are interested in fine wines.
Other French cooking tours include Champagne, Ile de France, Loire, and Normandy, to name a few. In Italy, you may choose to experience cuisine and culture in Amalfi Coast, Emilia Romagna, Rome, Liguria and Lombardia or the lakes region, Tuscany and Sicily.
Know the secrets to Italian authentic cooking, food and wine tour. Amalfi coast offers wonderful coastal roads winds on top of the spectacularly sheer cliffs overlooking the azure ocean.
It is an idyllic combination of vertical landscapes, attractive coastlines, and lush Mediterranean islands. Satiate your appetite with Italys sunlight, flavors and lifestyle of other legendary regions like Ravello, Capri, and Positano.
Cooking holidays also provide your accommodation, and sometimes with bed and breakfast service, depending on the culinary school vacation you have enrolled in. Andalusia, and Catalonia are three of the most famous destinations for cooking tours in Spain.
Cooking classes can be as short as one day with a la carte, to as long as one to two weeks. In Andalusia, you will sip Spains famous sherry wines and have a tour on its famous wine tourism resources of the city.
Barcelona offers a few memorable tours such as Gaudi, Montjuic Hill, Waterfront, Barcelona highlights, and Montserrat tour. The wine tours include the Penedes, and Priorat.
Most cooking tours will offer a pick-up service at your hotel, and private transportation throughout the day. The driver assigned to you speaks bilingual language, in case you are not familiar with the local dialect.
Also, cooking tours are always guided, whether taking a visit on the popular tourist spots or having culinary lessons. There is also a free meal each time you have a tour around the locality.
Adding a dish or two of vegetables to your menu also helps balance the food out, especially if you’re planning to serve meat-heavy dishes. A little nutrition at the table does not hurt anyone, too. So start shopping for more greens and get cooking!
Here are 3 delicious vegetable dish recipes using herbs and spices that your guests (vegetarian or not) will surely love:
Herb-Crusted Baked Vegetables
What you need:
2 carrots, thinly sliced
1 onion, thinly sliced
1 rib celery, thinly sliced
3 cups broccoli florets
2 cups cauliflower florets
2 tbsps. low-fat margarine
2 tbsps. water
1/2 tsp. dried basil
1/2 tsp. garlic salt
1/2 tsp. Italian herb seasoning
1/2 tsp. oil
Coat a square baking dish with oil. Arrange vegetables in the baking dish then sprinkle with water, basil, garlic salt and herb seasoning. Dot with margarine. Cover and bake in a pre-heated oven (450 degrees Celsius) for 25-30 minutes or until vegetables are tender. Serve warm.
Herbs and Spices Veggie Soup
What you need:
4 small yellow tomatoes, sliced
1 sweet potato, peeled and cut into cubes
3 cloves garlic, minced
2 stalks celery, diced
1 kale leaf, chopped
1 small onion, diced
1 cup sliced carrots
1 cup kidney beans
1/2 cup chopped parsley
4 cups vegetable broth
2 tbsps. olive oil
1/2 tsp. smoked paprika
Sea salt and ground black pepper to taste
Heat oil in a large pot over medium heat. Add in sweet potato cubes, celery, onion and carrots. Season with salt and pepper and for 6-8 minutes or until softened, stirring occasionally. Stir in tomatoes and garlic then season with paprika. Cook for another minute or so. Add in vegetable broth and kidney beans. Reduce heat to medium-low and simmer for about 30-40 minutes, stirring constantly. Remove from heat then add kale and parsley. Cover for 5 minutes. Serve warm.
Rosemary and Red Potato Galette
What you need:
8 cups thinly sliced red potatoes with skin on
2 leeks, thinly sliced
1/2 cup sour cream
1/4 cup chopped fresh rosemary
1 tsp. kosher salt
1 tsp. ground black pepper
1 tsp. oil
Coat a non-stick skillet with oil. Arrange half of the potato slices onto the bottom of the skillet, overlapping the slices. Sprinkle half of the leeks, rosemary, kosher salt and black pepper over the first layer. Drizzle with half the butter then top with a dollop of sour cream. Repeat the process with the other half of the ingredients. Bake in a pre-heated oven (350 degrees Celsius) for 40-45 minutes until potato slices are cooked through. Cool for 5 minutes then serve.
Add these easy herbs and spices vegetarian dishes to your party menu and prepare to give out their recipes because your guests will surely be asking for them!
From an enchanting lagoon on the Adriatic sea in Italy, when Venice was the center of commerce with Asia from the 13th to the 19th centuries, organic baking traditions were born that are still practiced today by pastry chefs and housewives alike. Explorers and sailors carried foodstuffs on board the merchant and war galleons that would survive the long voyages on the open seas. Among these were sweet treats, simple to make, that in taste and name, reflected their Venetian origins. Not to mention that in those days, the only existing agriculture created organic food; no additives or pesticides were used in foods, except those from mother nature herself.
The Queen of these, and the most famous, is the organic cookie named “Biscotti Baicoli”. Created in the 1700’s, the word “baicoli” is Venetian dialect for sea bass. In fact, their oval, thin, long shape is very similar to the sea bass which inhabit the lagoon. At that time, bakers supplied them to coffee shops, or they were served to house guests along with zabaglione cream, hot chocolate or tea. Still others served them with a sweet Doge’s desert wine, the Venetian Moscato dei Doge.
Today they are considered a delicate, light, yet flavorful organic cookie to be enjoyed by everyone. In fact, almost every child in Venice today knows the poem in Venetian dialect which brags of the goodness of the Baicoli and its Venetian origins.
In the lagoon sits Burano, the fisherman’s island, famous for it’s rows of brightly colored houses. From this tiny island comes the organic cookie “Bussola Buranello”, which translated, means the compass of Burano. Here too, the marine traditions date back centuries. Baked in a shape like a backwards “s” or an outline of a circle, this cookie was a typical Easter treat, kneaded at home by the women of Burano, and then brought to the baker’s for baking. On feast days, it was dipped in holy wine “vin santo”, or in local whites. Packaged, they were placed in the middle of clothes drawers in order to scent them with the delicious aroma characteristic of this cookie.
Still today, considered a genuine and nutritional organic cookie, it is enjoyed in the same manner, or served to children.
Both organic cookies are easy to prepare, with simple organic food ingredients. The recipes follow:
Biscotti Baicoli –
Organic Food Ingredients: 1 cups flour, cup melted butter (unsalted), cup sugar, 1 small glass of milk, one half ounce of yeast
Dissolve the yeast in a small amount of tepid milk in a glass, and then mix it together with cup of flour. Form a ball and leave it to rest, covered by a cloth, in a warm place until it doubles in volume (approx 30 min).
Mix together the remaining ingredients, starting with the flour and sugar, then the melted butter, and finally the tepid milk. (You may also add a bit of freshy squeezed orange juice for more flavor) Add the leavened dough and knead all together.
So you’re wondering, “Where do culinary school graduates work?” Maybe you are thinking of getting a culinary degree, or maybe you’re just curious. The fact is that culinary graduates can take many different career paths. Some people might assume that the goal of any culinary student is to become a chef. While many culinary grads do take this career path, many other options are available. So, if you’re considering the question, where do culinary school graduates work, read on and see what other options are out there besides simply becoming a chef or cook in a restaurant.
Caterer: If you’re a good planner, this would be an excellent career to go into after school. Caterers can do everything from planning the hors d’oeuvres and dinner menu to choosing the napkin colors to organizing the dishwashing staff for events such as anniversaries, birthdays, parties, weddings and other events.
Cookbook Editor: A culinary school graduate with a flair for the English language and an eye for details would make an excellent cookbook editor. It is important that all the recipes are free from mistakes, and if you have culinary and literary skills you can make sure this happens.
Food Service Manager: People with good leadership skills often become food service managers after culinary schooling. You will hire the staff, purchase the food inventory, handle all the accounts and make sure the restaurant is running like a well-oiled machine.
Pastry Chef: This is a great option if you want to be a chef and you have a real artistic side as well as a sweet tooth. As a pastry chef you can create everything from cookies and brownies to elaborate candies and pastries to wedding cakes and other spectacular deserts.
Specialty Food Shop Owner: Culinary graduates with entrepreneurial spirits and the capital to invest may consider purchasing a retail space and starting their own specialty food shop. These shop owners must have culinary knowledge and a good understanding of the foods they’re ordering, so culinary school grads tend to do well in this position.
There are a number of culinary schools in New York that foodies can enroll in. When it comes to choosing a school one should assess the institution and pick one which they think will help them to become great chefs. In these times, cooking isn’t just a mere hobby but rather it is seen as an art. And a lot of individuals are getting hooked on cooking. For this reason, culinary schools have become quite popular not just for those people who want to get into the art of cooking as a means of living but even to those who want to cook for the fun of it.
Institute of Culinary Education
The Institute of Culinary Education is one of New York City’s largest centers of culinary education. It was established by Peter Kump in 1975 and offer career training programs for seven to twelve months. The institute has a number of programs including Culinary Arts, Pastry & Baking, Culinary Management and Hospitality Management. It has been recognized by the International Association of Culinary Professionals and was the recipient of the Awards of Excellence for Culinary Schools in new york. The institute also offers a number of recreational classes including cooking classes, baking classes, and a course on wine & beverages.
French Culinary Institute
As the name suggests, the French Culinary Institute will teach individuals how to master the French cuisine. Unlike the other culinary schools in new york, the great thing with the FCI is that individuals are given access to a more flexible schedule. For instance, aspiring cooks do not have to wait that long to enroll in a course because culinary classes start every six weeks cutting the waiting period. At the same time, the FCI campus is nestled in the heart of SoHo which boasts of the best restaurants that the city has to offer. Each class will only have an average of 12 students to be supervised by one teacher. For this reason, students will be guided closely and the student-teacher ratio will make the learning process a lot easier. And lastly, students will be able to cook at the Zagat and Michelin rated on-campus restaurant, L’Ecole.
Miette Culinary Studio
The Miette Culinary Studio is located in Greenwich Village and offers cooking courses not just to adults but also to children. At the same time, the cooking school caters to private culinary events as well as corporate team building events. Private cooking lessons are also available and the student even gets to choose the menu together with the chef. Private cooking lessons are great for people who want to learn how to cook but are not comfortable being in large groups. The cooking school is great for people who are very particular about organic food products. The culinary school offers different classes including American Classics, Cooking in Less Than Thirty Minutes and Thanksgiving Favorites. There are less than 12 students for every class and the cooking school is able to accommodate everyone regardless of their knowledge of cooking. Classes end with a sit-down dinner and each student will get a glass of wine at each class. This is a great way to train at some of the best culinary schools in New York