Attending Top Culinary Schools Requires Some Cooking Knowledge
By Mike Selvon
Boiling water without burning it may seem like a simple process but in reality there are some individuals who simply do not know their way around the kitchen. They cannot tell you the difference between sauté and broil. Culinary students who are interested in the top culinary schools must have some background in the kitchen if they hope to become an executive chef one day.
They have to know the basics if they want that 'A' on their souffle. It can be a demanding career and one that is tough on the body, mind and ego but for those who have the determination the pay off is extraordinary.
Top culinary schools are not everywhere. There are many located throughout the United States that offer a comprehensive cooking degree upon completion, yet there are some that do not and so you must go online. The only online school that may be applicable, should you want to run the front end of a restaurant, is The University of Phoenix with their Hospitality and Business Management program. However, this program will only teach you how to run the front of a restaurant, as it will not include any instruction in the culinary arts.
Many cooking colleges offer a special type of arts program that is world renowned. At the California School of Culinary Arts Pasadena, you can partake in the Le Cordon Bleu Culinary Arts program, about which most people are most familiar.
It is a great curriculum that offers three distinct programs, which you can either take separately or all together. They offer the culinary arts program, a baking program and a program that focuses on Hospitality and Restaurant Management.
If you are not thinking about obtaining a certificate or degree and simply want to further your skills and knowledge in the kitchen, then you may want to think about specialized classes in one area of culinary delight. You could take a Thai cooking school class or even an Italian cooking school class to teach you how to make those wonderful dishes you order at restaurants.
Choosing from among the top culinary schools can be difficult for students. Not everyone is cut out to be a chef. Some people never aspire to learn how to make the dishes served in five star restaurants. But for those who persevere and learn the tricks of the trade it can be a rewarding career filled with excitement and advancement. It is a dream of a lifetime for those individuals.
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Article Source: http://EzineArticles.com/?expert=Mike_Selvon
Monday, July 5, 2010
Sunday, July 4, 2010
Evaluating the Best Culinary Schools
Evaluating the Best Culinary Schools
By Marc Willis
If considering culinary schools, there are many things to take into consideration before choosing a college. Finding the best culinary schools is necessary to ensure that you will be attending the best courses made available to you. Not only are there multiple top notch schools, there are also many different types of culinary programs to choose from.
When considering attending culinary school, many first ask, "What is the best culinary school in the USA"? There are many ways to evaluate a school's academic offerings, and what the school can do for you. But, just because you find an institute to be the best for you, it may not be as great to someone else. There are many factors one must first consider when evaluating the best schools.
Culinary School Ratings
Taking a look at a schools rating (or ranking) has been a way to identify which schools rate as the best culinary schools. These ratings are placed in bulletins (such as the Princeton Review). These ratings issue the "top 10 best culinary schools". According to the ratings, the top ten in the United States are as follows (not in order):
1. Ottawa Culinary Arts Institute
2. The French Culinary Institute of New York City
3. Johnson & Wales University
4. The Culinary Institute of America
5. New England Culinary Institute
6. California Culinary Academy
7. George Brown Chef School
8. Tante Marie's Cooking School
9. Kendall College
10. L'Academie de Cuisine
These are based on reviews from critiques. Remember, information such as this can be based on advertising and other strategies that some may not see as "top school" information. There are thousands of top notch schools, don't limit your searches just because of the "top ten" that are recognized.
Finding the Best Culinary Schools
Each person comes with different learning styles and demands. The only way to choose the "best" school is to research the schools personally. There are certain things that are important to you, that may not be important to others. By recognizing these things and looking for schools that satisfy those needs, you will find the college that will work best for you and make you happiest.
What to Look For
Location.
The importance of location varies for everyone. Some people want to stay closer to their home states while others want to travel. Based on your needs, look up a school with locations that pertain to your situation.
Cost.
While most schools accept financial aid, you must be aware of those that do not. If you are relying on financial aid to cover your schooling, take this into consideration. You may also want to look into some scholarships that the school may offer.
Course Types.
Online schooling has become very popular. Based on your schedule and your learning style, if you want to pursue schooling online, make sure the schools you're looking into offer online courses. You should also look into the types of courses they have. If you are going into a specialized field, make sure they offer the courses you desire.
Only you can choose what makes the best culinary schools. Your lifestyle and your needs will help shape your decision.
My dad was a shipping magnet and because of that, me and my family had to travel with him constantly.I gained a lot of knowledge through that. With my dad's influence I went into importing and exporting and this kept me on the road. I am settled now in one place and find it most fulfilling in writing articles. View more articles by Marc Willis at http://www.culinaryschoolsreview.net.
Article Source: http://EzineArticles.com/?expert=Marc_Willis
By Marc Willis
If considering culinary schools, there are many things to take into consideration before choosing a college. Finding the best culinary schools is necessary to ensure that you will be attending the best courses made available to you. Not only are there multiple top notch schools, there are also many different types of culinary programs to choose from.
When considering attending culinary school, many first ask, "What is the best culinary school in the USA"? There are many ways to evaluate a school's academic offerings, and what the school can do for you. But, just because you find an institute to be the best for you, it may not be as great to someone else. There are many factors one must first consider when evaluating the best schools.
Culinary School Ratings
Taking a look at a schools rating (or ranking) has been a way to identify which schools rate as the best culinary schools. These ratings are placed in bulletins (such as the Princeton Review). These ratings issue the "top 10 best culinary schools". According to the ratings, the top ten in the United States are as follows (not in order):
1. Ottawa Culinary Arts Institute
2. The French Culinary Institute of New York City
3. Johnson & Wales University
4. The Culinary Institute of America
5. New England Culinary Institute
6. California Culinary Academy
7. George Brown Chef School
8. Tante Marie's Cooking School
9. Kendall College
10. L'Academie de Cuisine
These are based on reviews from critiques. Remember, information such as this can be based on advertising and other strategies that some may not see as "top school" information. There are thousands of top notch schools, don't limit your searches just because of the "top ten" that are recognized.
Finding the Best Culinary Schools
Each person comes with different learning styles and demands. The only way to choose the "best" school is to research the schools personally. There are certain things that are important to you, that may not be important to others. By recognizing these things and looking for schools that satisfy those needs, you will find the college that will work best for you and make you happiest.
What to Look For
Location.
The importance of location varies for everyone. Some people want to stay closer to their home states while others want to travel. Based on your needs, look up a school with locations that pertain to your situation.
Cost.
While most schools accept financial aid, you must be aware of those that do not. If you are relying on financial aid to cover your schooling, take this into consideration. You may also want to look into some scholarships that the school may offer.
Course Types.
Online schooling has become very popular. Based on your schedule and your learning style, if you want to pursue schooling online, make sure the schools you're looking into offer online courses. You should also look into the types of courses they have. If you are going into a specialized field, make sure they offer the courses you desire.
Only you can choose what makes the best culinary schools. Your lifestyle and your needs will help shape your decision.
My dad was a shipping magnet and because of that, me and my family had to travel with him constantly.I gained a lot of knowledge through that. With my dad's influence I went into importing and exporting and this kept me on the road. I am settled now in one place and find it most fulfilling in writing articles. View more articles by Marc Willis at http://www.culinaryschoolsreview.net.
Article Source: http://EzineArticles.com/?expert=Marc_Willis
Saturday, July 3, 2010
The Best Culinary Schools of America to Study and Become a Chef
The Best Culinary Schools of America to Study and Become a Chef
By Dean Forster
Finding the best culinary schools in America is a challenge for those who want to become top rated chefs. As the school chosen will have a profound impact your future career as a chef, making the right choice for you is vital.
Below, you will find methods that will help you select the culinary arts school that matches your needs, as well as a listing of some of the more prestigious schools in the USA.
1: Know what type of Chef you want to be
What ranks as the best culinary schools of America is determined by the type of food that school specializes in. Ranging from French, Italian and Oriental cuisines, the methods which chefs work vary greatly. While there are some prestigious schools that span several cuisines, selecting a specializing school can make the difference in whether or not you will succeed or fail at culinary arts.
2: Know how serious of a Chef you are.
The amount of work and effort you are willing to put into becoming a chef should be forefront in your thoughts as you are selecting a school. Some schools are strict, with long schedules and a great deal of work that must be done to make a passing grade. Others are more casual, allowing night courses and slow progression. Knowing how serious you are about becoming a chef will help you select the type of school you attend, as well as determine the pace you learn.
3: Know your budget.
Not all culinary arts schools across America are created equal. Some educational centers can cost a great deal of money. These schools are usually reserved for those who wish to become elite chefs. Determine how much you are willing to spend on your education in advance, as this will narrow your selection of schools.
4: Are you willing to travel?
Many culinary institutes are located in either New England or California. While there are many spread across the USA, these areas are renown for having the highest number of culinary schools. If you are willing to travel, you will have access to many more schools than if you are staying locally. If you happen to live in California or New England, you will not have to travel far to find a good school.
Like all schools, there are some culinary centers that surpass the competition. Some of the best culinary schools include the California Culinary Academy, the California School of Culinary Arts, the Connecticut Culinary Institute, the Culinary Academy of Long Island, The Kitchen Academy of California and Le Cordon Bleu.
Find out more information about studying to become a chef including Vegetarian Culinary School, scholarships and chef schools at => http://www.chefschoolsinformation.com
Article Source: http://EzineArticles.com/?expert=Dean_Forster
By Dean Forster
Finding the best culinary schools in America is a challenge for those who want to become top rated chefs. As the school chosen will have a profound impact your future career as a chef, making the right choice for you is vital.
Below, you will find methods that will help you select the culinary arts school that matches your needs, as well as a listing of some of the more prestigious schools in the USA.
1: Know what type of Chef you want to be
What ranks as the best culinary schools of America is determined by the type of food that school specializes in. Ranging from French, Italian and Oriental cuisines, the methods which chefs work vary greatly. While there are some prestigious schools that span several cuisines, selecting a specializing school can make the difference in whether or not you will succeed or fail at culinary arts.
2: Know how serious of a Chef you are.
The amount of work and effort you are willing to put into becoming a chef should be forefront in your thoughts as you are selecting a school. Some schools are strict, with long schedules and a great deal of work that must be done to make a passing grade. Others are more casual, allowing night courses and slow progression. Knowing how serious you are about becoming a chef will help you select the type of school you attend, as well as determine the pace you learn.
3: Know your budget.
Not all culinary arts schools across America are created equal. Some educational centers can cost a great deal of money. These schools are usually reserved for those who wish to become elite chefs. Determine how much you are willing to spend on your education in advance, as this will narrow your selection of schools.
4: Are you willing to travel?
Many culinary institutes are located in either New England or California. While there are many spread across the USA, these areas are renown for having the highest number of culinary schools. If you are willing to travel, you will have access to many more schools than if you are staying locally. If you happen to live in California or New England, you will not have to travel far to find a good school.
Like all schools, there are some culinary centers that surpass the competition. Some of the best culinary schools include the California Culinary Academy, the California School of Culinary Arts, the Connecticut Culinary Institute, the Culinary Academy of Long Island, The Kitchen Academy of California and Le Cordon Bleu.
Find out more information about studying to become a chef including Vegetarian Culinary School, scholarships and chef schools at => http://www.chefschoolsinformation.com
Article Source: http://EzineArticles.com/?expert=Dean_Forster
Friday, July 2, 2010
California Culinary Colleges
California Culinary Colleges
By Josh Riverside
You know you would like to study culinary arts. Either you are fresh out of high school or looking to make a career change. One thing is for sure - food is your passion. You've always loved cooking and you've always loved California. California culinary colleges are topnotch and will help you fulfill your dream of making a name for yourself in the food industry. Here is some advice on finding the California culinary college that is best for you.
First, decide what area of the culinary arts you would like to focus on. Would you like to focus on a particular cuisine? Would you like to be a pastry chef? Define your long-term goals as best as you can. If your dream is to own a bakery, it will probably be a good idea to focus on baking while you are in school. If you would like to own a restaurant, you need education that touches on all the aspects of becoming a restaurateur.
After you decide on which areas to focus, compile a list of California culinary colleges that are your best bets. A good school will have several areas of focus. But, if you prefer a smaller school, there are many great colleges that specialize. A good reason to find a school that has more options is that it will be easier for you to switch your major if your goals change.
When you do choose a culinary college, try to get a list of classes to take before you begin. Consider doing some reading and recipe-testing before you begin your education. The more you understand about cooking techniques and other aspects of the culinary world before you begin school, the better off you'll be. Remember that even though culinary school can be hard work, if you choose the right one, you will get the kind of education you've always wanted.
California Colleges provides detailed information on California Colleges, California Community Colleges, Northern California Colleges, California Junior Colleges and more. California Colleges is affiliated with Continuing Legal Education.
Article Source: http://EzineArticles.com/?expert=Josh_Riverside
By Josh Riverside
You know you would like to study culinary arts. Either you are fresh out of high school or looking to make a career change. One thing is for sure - food is your passion. You've always loved cooking and you've always loved California. California culinary colleges are topnotch and will help you fulfill your dream of making a name for yourself in the food industry. Here is some advice on finding the California culinary college that is best for you.
First, decide what area of the culinary arts you would like to focus on. Would you like to focus on a particular cuisine? Would you like to be a pastry chef? Define your long-term goals as best as you can. If your dream is to own a bakery, it will probably be a good idea to focus on baking while you are in school. If you would like to own a restaurant, you need education that touches on all the aspects of becoming a restaurateur.
After you decide on which areas to focus, compile a list of California culinary colleges that are your best bets. A good school will have several areas of focus. But, if you prefer a smaller school, there are many great colleges that specialize. A good reason to find a school that has more options is that it will be easier for you to switch your major if your goals change.
When you do choose a culinary college, try to get a list of classes to take before you begin. Consider doing some reading and recipe-testing before you begin your education. The more you understand about cooking techniques and other aspects of the culinary world before you begin school, the better off you'll be. Remember that even though culinary school can be hard work, if you choose the right one, you will get the kind of education you've always wanted.
California Colleges provides detailed information on California Colleges, California Community Colleges, Northern California Colleges, California Junior Colleges and more. California Colleges is affiliated with Continuing Legal Education.
Article Source: http://EzineArticles.com/?expert=Josh_Riverside
Wednesday, June 30, 2010
What to Look For in Culinary Arts Schools
What to Look For in Culinary Arts Schools
By Jennifer Charleston
When you are choosing a school to study food courses at, knowing what to look for in culinary schools means that you will make the right choice the first time. Asking around in the industry to see which schools employers favor is a good way to get an idea of the most respected and highly thought of schools. It is believed that these schools have the most success when it comes to job placement after study, with many employers taking students as soon as they graduate.
Cooking is growing in popularity as a career choice due to TV shows and online sites which have shown people how fun it can be to be involved in a culinary career.
Some of the best culinary schools around the world include:
USA:
The Culinary Institute of Canada (Charlottetown, PE)
California School of Culinary Arts Pasadena
Orlando Culinary Academy
Texas Culinary Academy'
Pennsylvania Culinary Institute
The Cooking and Hospitality Institute of Chicago
Lincoln College of Technology
The Culinary Institute of America
Le Cordon Bleu College Of Culinary Arts - Las Vegas, Atlanta, Minneapolis-St. Paul, Miami and Dallas
The Restaurant School, Philadelphia
UK:
School of Culinary Arts and Food Technology, DIT, Dublin, Ireland
Oceania:
North Shore International Academy, Auckland, New Zealand
Other locations:
International Centre for Culinary Arts, Dubai
Culinary Academy Of India
The above schools are all highly regarded in the culinary industry and a qualification from any will result in an outstanding looking resume.
At culinary school you will learn about cooking, baking, nutrition, food standards, food identification, food hygiene, recipes preparation, menus and much more. Most schools have outstanding and experienced culinary chefs as teachers.
Culinary schools such as those listed above are equipped with full scale kitchens that replicate those found in the industry. This gives students the chance to gain experience in a real environment as well as utilize all utensils and equipment that would be found in a job situation.
Some culinary schools specialize in particular aspects of the subject such as baking and pastry, fine dining, corporate and event dining and others. There are also more and more online culinary schools where students can study at their own pace and complete practical exercises at home.
Becoming a chef or other professional through completing a certificate or degree at culinary schools is an excellent way to form a solid and exciting career. There are countless opportunities for advancement and there is a lot of money to be made in an industry that is growing more every year.
Want to learn more about culinary career requirements and the requirements for becoming a chef? Review the free articles and resources we've put together at http://www.careertoolkits.com
Article Source: http://EzineArticles.com/?expert=Jennifer_Charleston
By Jennifer Charleston
When you are choosing a school to study food courses at, knowing what to look for in culinary schools means that you will make the right choice the first time. Asking around in the industry to see which schools employers favor is a good way to get an idea of the most respected and highly thought of schools. It is believed that these schools have the most success when it comes to job placement after study, with many employers taking students as soon as they graduate.
Cooking is growing in popularity as a career choice due to TV shows and online sites which have shown people how fun it can be to be involved in a culinary career.
Some of the best culinary schools around the world include:
USA:
The Culinary Institute of Canada (Charlottetown, PE)
California School of Culinary Arts Pasadena
Orlando Culinary Academy
Texas Culinary Academy'
Pennsylvania Culinary Institute
The Cooking and Hospitality Institute of Chicago
Lincoln College of Technology
The Culinary Institute of America
Le Cordon Bleu College Of Culinary Arts - Las Vegas, Atlanta, Minneapolis-St. Paul, Miami and Dallas
The Restaurant School, Philadelphia
UK:
School of Culinary Arts and Food Technology, DIT, Dublin, Ireland
Oceania:
North Shore International Academy, Auckland, New Zealand
Other locations:
International Centre for Culinary Arts, Dubai
Culinary Academy Of India
The above schools are all highly regarded in the culinary industry and a qualification from any will result in an outstanding looking resume.
At culinary school you will learn about cooking, baking, nutrition, food standards, food identification, food hygiene, recipes preparation, menus and much more. Most schools have outstanding and experienced culinary chefs as teachers.
Culinary schools such as those listed above are equipped with full scale kitchens that replicate those found in the industry. This gives students the chance to gain experience in a real environment as well as utilize all utensils and equipment that would be found in a job situation.
Some culinary schools specialize in particular aspects of the subject such as baking and pastry, fine dining, corporate and event dining and others. There are also more and more online culinary schools where students can study at their own pace and complete practical exercises at home.
Becoming a chef or other professional through completing a certificate or degree at culinary schools is an excellent way to form a solid and exciting career. There are countless opportunities for advancement and there is a lot of money to be made in an industry that is growing more every year.
Want to learn more about culinary career requirements and the requirements for becoming a chef? Review the free articles and resources we've put together at http://www.careertoolkits.com
Article Source: http://EzineArticles.com/?expert=Jennifer_Charleston
Thursday, April 2, 2009
By Erika Kerekes
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Gisele Perez, owner and chef of small pleasures catering, worked in restaurants and hotels for more than 20 years before going to culinary school and starting her own business. She talks about her New Orleans roots, what to do with candied violets, and sign language in the kitchen.
Gisele's clients love her ancho chile grilled shrimp with chile rosemary aioli. Thanks for sharing the recipe, Gisele!
Click here for more conversations and recipes from LA food folks.
LA Cooking Examiner: You're from New Orleans. Did you grow up on all the local Louisiana favorites?
Gisele Perez: My family moved to Los Angeles when I was a child. There was a mass migration from New Orleans in the 50s and 60s, and pretty much everyone we knew and socialized with back then was from there. We shopped along Jefferson Avenue - in those days, there was a Louisiana bakery, fish shop and restaurant. We always had gumbo on holidays, and sometimes on Sundays, and always sausage and oyster dressing in the turkey. On Christmas Eve we held a big "reveillon" dinner, with poached red fish with remoulade, potato salad, etc. My mother would make pralines and eggnog, and my uncle would bring a fruitcake.
About every other summer we would visit New Orleans, where all my father's family still lived. We'd stay with my aunt, who pretty much cooked all day for her family. Every memory I have of her is in the kitchen. We'd have backyard parties with the whole extended family. The seafood there was so abundant, delicious and inexpensive. My father usually spent the last day of our trip packing an ice chest of seafood to take home on the plane.
LA Cooking Examiner: Your catering company does a lot of big events. What are the challenges when you're preparing food for a big crowd?
Perez: The biggest challenges are usually logistical. Is there enough refrigerator space? Is there enough oven space when you need it? And then there’s all the packing and unpacking and then packing up again. Then there’s the question of packing your car or van so that everything is safe in transport. Oy!
I think one of the secrets to a great event is organization. I make lots of lists to make sure we bring everything we need. I make detailed lists of all kinds, actually: ingredient lists, shopping and ordering lists, packing lists, setup lists. And then, of course, I have a very good team. A successful event is not something I can pull off alone.
LA Cooking Examiner: Who decides on the menu when you have an event? And who's a more difficult client: the foodie or the one who doesn't care whether it's hot dogs or haute cuisine?
Perez: I rarely get clients who wouldn’t care if I served hot dogs. I place a high value of the quality of the food and am committed to using high-quality ingredients. So like attracts like. We usually work on the menu together. Of course, some clients are more into the back-and-forth process than others. I have a food writer client I love working with. It's like we riff off of each other, and she always expands my thinking. That's the best.
LA Cooking Examiner: There are some pretty spectacular cakes on your website. Did you make those?
Perez: I did make all the cakes on my website (thank you). I graduated from the California Culinary Academy with a certificate in baking and pastry arts, and baking and cake-making are a particular love of mine.
LA Cooking Examiner: What's the most exotic ingredient in your kitchen right now? And what do you plan to do with it?
Perez: Gosh, what's exotic? I have a pretty well-stocked pantry - some things that seemed exotic to me a few years ago seem ordinary now.
I have some candied violets that I use to decorate mini lemon curd tarts or lemon cupcakes. Also some culinary lavender; I have a request for a lavender-flavored birthday cake next weekend. I have capers and anchovies packed in salt which I use in my tapenade. And a big container of dried porcini mushrooms, which I use to make a mushroom essence to ramp up the flavor of mushroom dishes.
LA Cooking Examiner: What was the most challenging event you've been asked to cater? What made it difficult?
Perez: Each event has its challenges, but last year I catered a gala anniversary in Berkeley, more than 400 miles from where I live and work. Not something I do every day, but some very good longtime friends were celebrating the 50th anniversary of their business, the Shawl Anderson Dance Center. I've known Frank Shawl and Victor Anderson since I was 20 years old and was one of their dance students, so when they called and asked if I would consider catering their gala celebration, I jumped at the chance. I rented kitchen space from a catering company there, used some of their staff, and others I picked up along the way. One of my assistant chefs spoke no English - only Italian! We used the universal language of food, pointing and copying, with some phone calls to his wife for translation when that didn't work. It turned out to be a really great event.
LA Cooking Examiner: If you had to cater your own wedding, what would be on the menu?
Perez: Definitely shrimp. I am, after all, originally a Louisianan!
Source: examiner.com
.jpg)
Gisele's clients love her ancho chile grilled shrimp with chile rosemary aioli. Thanks for sharing the recipe, Gisele!
Click here for more conversations and recipes from LA food folks.
LA Cooking Examiner: You're from New Orleans. Did you grow up on all the local Louisiana favorites?
Gisele Perez: My family moved to Los Angeles when I was a child. There was a mass migration from New Orleans in the 50s and 60s, and pretty much everyone we knew and socialized with back then was from there. We shopped along Jefferson Avenue - in those days, there was a Louisiana bakery, fish shop and restaurant. We always had gumbo on holidays, and sometimes on Sundays, and always sausage and oyster dressing in the turkey. On Christmas Eve we held a big "reveillon" dinner, with poached red fish with remoulade, potato salad, etc. My mother would make pralines and eggnog, and my uncle would bring a fruitcake.
About every other summer we would visit New Orleans, where all my father's family still lived. We'd stay with my aunt, who pretty much cooked all day for her family. Every memory I have of her is in the kitchen. We'd have backyard parties with the whole extended family. The seafood there was so abundant, delicious and inexpensive. My father usually spent the last day of our trip packing an ice chest of seafood to take home on the plane.
LA Cooking Examiner: Your catering company does a lot of big events. What are the challenges when you're preparing food for a big crowd?
Perez: The biggest challenges are usually logistical. Is there enough refrigerator space? Is there enough oven space when you need it? And then there’s all the packing and unpacking and then packing up again. Then there’s the question of packing your car or van so that everything is safe in transport. Oy!
I think one of the secrets to a great event is organization. I make lots of lists to make sure we bring everything we need. I make detailed lists of all kinds, actually: ingredient lists, shopping and ordering lists, packing lists, setup lists. And then, of course, I have a very good team. A successful event is not something I can pull off alone.
LA Cooking Examiner: Who decides on the menu when you have an event? And who's a more difficult client: the foodie or the one who doesn't care whether it's hot dogs or haute cuisine?
Perez: I rarely get clients who wouldn’t care if I served hot dogs. I place a high value of the quality of the food and am committed to using high-quality ingredients. So like attracts like. We usually work on the menu together. Of course, some clients are more into the back-and-forth process than others. I have a food writer client I love working with. It's like we riff off of each other, and she always expands my thinking. That's the best.
LA Cooking Examiner: There are some pretty spectacular cakes on your website. Did you make those?
Perez: I did make all the cakes on my website (thank you). I graduated from the California Culinary Academy with a certificate in baking and pastry arts, and baking and cake-making are a particular love of mine.
LA Cooking Examiner: What's the most exotic ingredient in your kitchen right now? And what do you plan to do with it?
Perez: Gosh, what's exotic? I have a pretty well-stocked pantry - some things that seemed exotic to me a few years ago seem ordinary now.
I have some candied violets that I use to decorate mini lemon curd tarts or lemon cupcakes. Also some culinary lavender; I have a request for a lavender-flavored birthday cake next weekend. I have capers and anchovies packed in salt which I use in my tapenade. And a big container of dried porcini mushrooms, which I use to make a mushroom essence to ramp up the flavor of mushroom dishes.
LA Cooking Examiner: What was the most challenging event you've been asked to cater? What made it difficult?
Perez: Each event has its challenges, but last year I catered a gala anniversary in Berkeley, more than 400 miles from where I live and work. Not something I do every day, but some very good longtime friends were celebrating the 50th anniversary of their business, the Shawl Anderson Dance Center. I've known Frank Shawl and Victor Anderson since I was 20 years old and was one of their dance students, so when they called and asked if I would consider catering their gala celebration, I jumped at the chance. I rented kitchen space from a catering company there, used some of their staff, and others I picked up along the way. One of my assistant chefs spoke no English - only Italian! We used the universal language of food, pointing and copying, with some phone calls to his wife for translation when that didn't work. It turned out to be a really great event.
LA Cooking Examiner: If you had to cater your own wedding, what would be on the menu?
Perez: Definitely shrimp. I am, after all, originally a Louisianan!
Source: examiner.com
Wednesday, April 1, 2009
SCV student chefs place in Le Cordon Bleu culinary competition
Source: California School of Culinary Arts
Right to left, front row, are: Kayleigh Morton (2nd), Anna Lee (1st), Kathryn Graham (3rd); back row: CSCA Chef Instructors Terrie Beal, Daniel Rossi and Joshua Orlando.
Anna Lee, Alhambra, competed against nine other contestants from across the state. At the pastry scholarship competition held at California School of Culinary Arts Le Cordon Bleu Programs, Lee wowed the judges with her Neapolitan Profiteroles using only the components of a "market basket." Lee, who will start culinary school in July, took home a top prize or $2500 for her good work.
The Le Cordon Bleu Market Basket Competition takes place twice yearly at 14 of the Le Cordon Bleu Schools North America locations. The pastry competition began with an essay and concluded with an intense kitchen challenge at California School of Culinary Arts.
Kayleigh Morton, from Canyon High School in Santa Clarita, placed second in the competition and won a $2,000 scholarship for her Berry Tiramisu. Morton will begin classes in CCA's Culinary Arts program in September 2009.
The third place winner in the Market Basket Competition was Kathryn Graham from Canyon High School in Canyon County. She earned $1,500 in scholarship money for her Chocolate Honey Mousse.
Steven Hong, Associate Director of Admissions, said "We were very impressed with all the contestants and excited to have so many pursuing their passion in culinary arts."
The Le Cordon Bleu Market Basket Scholarship Competition is two-phased. First, future students submit an online entry form which includes a 75 - 150 word essay demonstrating their interest, desire and passion for becoming a chef; a team of judges select the finalists and invite them to compete in the kitchen challenge. Then, on the day of the scholarship competition, future students are given a market basket containing key ingredients. They have 90 minutes to prepare and present two identical plated desserts (one for presentation and one for judging).
In December, Le Cordon Bleu Schools North America will host a cuisine-focused Market Basket Scholarship Competition for future students enrolled in the Le Cordon Bleu Culinary Arts Programs.
About California School of Culinary Arts
California School of Culinary Arts (CSCA) was established in 1994 in Pasadena, Calif., and formed a partnership with the internationally renowned Le Cordon Bleu. CSCA is an affiliate of Le Cordon Bleu Schools North America - one of the largest providers of quality culinary arts education. CSCA offers the prestigious Le Cordon Bleu Diplôme through Degree and Diploma programs in Le Cordon Bleu Culinary Arts, Le Cordon Bleu Hospitality and Restaurant Management, and Le Cordon Bleu Pâtisserie and Baking. CSCA is a member of the Career Education Corporation (NASDAQ:CECO) network of universities, colleges and schools. For more information, go to www.csca.edu.
About Le Cordon Bleu Schools North America
Le Cordon Bleu Schools North America is the largest provider of quality culinary arts education. Few institutions possess the distinguished reputation of Le Cordon Bleu, which established its first culinary school in Paris in 1895. For more information about Le Cordon Bleu Schools North America, go to: www.lecordonbleuschoolsusa.com.
Article source: http://www.the-signal.com/news/article/11290/
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