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So You Want To Go To Culinary Art School?
I'm guessing if you're readiing this you might already have an
interest in or be attending a culinary art school. Perhaps
you're interested in starting a catering business, working in
food research and development, or as a food critic, a culinary
instructor or food inspector.Or even working toward opening your
own restaurant?
If so then you'll need to become familiar with a broad array of
culinary theory and practical experiences necessary for success
in the food industry. The following is a sampling of the
training you can expect at Culinary Art School:
Ice Sculpting Mis en Place Crudités Wine knowledge & tasting
International Cuisine Cheese making Sushi making Basic knife
skills Mother sauces and small sauces Soups and stocks Meat
fabrication (butchering) Nutrition Fruit and vegetable carving
Tallow carving Pate Desert menu development Menu design Facility
(restaurant) design Basic cooking methods History of Culinary
Arts
Culinary students come to from different levels of experience
but they all generally share the same thing -- a passion for
cooking. And they know something else: there are no shortcuts to
a great culinary education.
At culinary art school students learn traditional, fundamental
cooking skills. And they learn the realities of working in
restaurants and the food industry.
Watch the professionals at work the next time you pass by the
kitchen of your favorite restaurant. I think you'll agree that
it looks like orchestrated chaos and hard work. But it's also
opportunity for you in a thriving industry that supplies the
demand for something that we all need and love to do. Eat!
And with the proper education and experience, you can succeed at
it very well.
Here's a quick overview of the process that you go through at
culinary art school. You begin with the basics, from knife
skills and kitchen procedures to nutrition, speed and timing,
and presentation. From here, you progress to more advanced areas
such as baking and pastry, garde-manger (cold kitchen),
international and American cuisine, à la carte, and dining room
operations.
You are thoroughally prepared for entry-level positions such as
line cook, pantry cook, assistant dining room manager, or
sommelier. You may gain experience in settings ranging from
cruise ships and resorts to hotels, restaurants, and corporate
dining rooms.
And when you graduate, a rewarding career as a chef, caterer,
baker, or pastry chef can be yours. You'll be prepared to apply
the skills and managerial talents you've developed in as little
as 15 months at culinary art school.
About the author:
A passion for food and family tradition influenced executive
chef Colin McArthur to pursue a career as a professional Chef.
Interested in all aspects of the culinary art, Colin has seen
his cuisine develop throughout the years, travelling around the
world learning about different cultures and their cuisine. Today
he is on the web providing information and guidance for the
would-be chefs of the world:
httpa;//www.culinary-art-school.info/
For More Help See:
Natural Chef School Seattle Washington
Culinary Institute Of Charleston
Culinary School New York
Top Culinary Schools Canada
Culinary Institute Of America Greystone