|
I'm guessing if you're reading 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 thoroughly 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
Executive Chef Colin McArthur has been crafting his culinary
delights since 1977. He brings a vast expertise and colorful flair
to all of his culinary creations:
http://www.culinary-art-school.info/
|
