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
Wednesday, June 30, 2010
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/
Monday, September 1, 2008
Katsuya to launch sushi school in Los Angeles
By Betty Hallock, Los Angeles Times Staff Writer
Damon Winter, Los Angeles Times
Damon Winter, Los Angeles Times
TASK MASTER: Master sushi chef Katsuya Uechi of the Katsuya restaurant empire is turning his attention to teaching sushi-making skills.
WHEN A restaurateur is faced with a sushi chef shortage, what to do? Open a sushi school. Master sushi chef Katsuya Uechi of the Katsuya restaurant empire has teamed with the president of Japanese food importer Mutual Trading Co. to launch a professional sushi school in downtown Los Angeles. The Sushi Institute of America is set to open next month.
Uechi is chef-owner of Sushi Katsu-Ya in Studio City and Encino and executive chef of SBE Entertainment Group's growing chain of Philippe Starck-designed Katsuya restaurants -- there are three in the L.A. area and more are slated for Miami (in 2009) and Las Vegas (in 2010). By opening a sushi school, Uechi says he hopes to address a shrinking pool of professional sushi chefs in the U.S. (Other Los Angeles sushi schools include the 10-year-old California Sushi Academy and the Sushi Chef Institute, founded in 2002.)
Uechi is chef-owner of Sushi Katsu-Ya in Studio City and Encino and executive chef of SBE Entertainment Group's growing chain of Philippe Starck-designed Katsuya restaurants -- there are three in the L.A. area and more are slated for Miami (in 2009) and Las Vegas (in 2010). By opening a sushi school, Uechi says he hopes to address a shrinking pool of professional sushi chefs in the U.S. (Other Los Angeles sushi schools include the 10-year-old California Sushi Academy and the Sushi Chef Institute, founded in 2002.)
The SIA is adjacent to one of Mutual Trading's warehouses on an industrial stretch of 4th Street, which also houses one of the country's few super-freezers (it purportedly freezes fish so quickly that cell integrity isn't jeopardized) -- 65 degrees below zero and filled with, you guessed it, toro (tuna belly)!
The school offers a two-month basic course that covers fundamentals such as Japanese knife handling and sharpening, selecting and cutting fish, how to prepare sushi rice, and presenting and serving rolled sushi, nigiri sushi and sashimi, as well as seafood safety regulations. The one-month advanced course is for those aspiring to begin a career as professional sushi chefs, with job-placement opportunities at Katsuya restaurants. Uechi says that he will be teaching a couple of days a week. Non-professional courses also will be offered.
"It's very hard to find good sushi chefs, especially nowadays," says Uechi, who will be SIA's executive instructor and is a graduate of Japan's Tsuji Culinary Institute. "Right now all the sushi restaurants are short-handed."
Mutual Trading's Noritoshi Kanai started business in the U.S. by importing Japanese brewed rice vinegar and in 1965 persuaded the owner of erstwhile Kawafuku restaurant in Little Tokyo to build L.A.'s first sushi bar. "It's in our industry's interest to build a not-for-profit school," Kanai says. "Sushi is the core of Japanese food culture in the U.S., but with the increase of sushi restaurants, we are finding a lack of chefs, and the techniques of local sushi chefs is declining."
For example, "living in Japan, you know that you're not supposed to eat certain fish in certain seasons. Here, anything goes. People think raw fish is raw fish."
Adds Uechi, "Seasoning and flavors are changing a lot, compared to the traditional way. Sometimes it's good, sometimes it's bad. The good part is that we are dealing with American tastes so we should adjust flavors, and some people do it well. But some fish, some sauces, some vegetables don't match sometimes. That's the bad part. If I can teach how to make sushi well, that's good."
Sushi Institute of America, 843 E. 4th St., Los Angeles, (213) 617-8090, www.myspace.com/sushischool.
betty.hallock@latimes.com
Source: latimes.com
For example, "living in Japan, you know that you're not supposed to eat certain fish in certain seasons. Here, anything goes. People think raw fish is raw fish."
Adds Uechi, "Seasoning and flavors are changing a lot, compared to the traditional way. Sometimes it's good, sometimes it's bad. The good part is that we are dealing with American tastes so we should adjust flavors, and some people do it well. But some fish, some sauces, some vegetables don't match sometimes. That's the bad part. If I can teach how to make sushi well, that's good."
Sushi Institute of America, 843 E. 4th St., Los Angeles, (213) 617-8090, www.myspace.com/sushischool.
betty.hallock@latimes.com
Source: latimes.com
Saturday, August 30, 2008
Hardester’s Markets to boast new culinary school in Hidden Valley Lake
By: Editor (Lake County News, lakecone.news.com)
HIDDEN VALLEY LAKE – In the tradition of food network, fine dining and culinary awareness, Hardester’s Markets announces the planned opening of a culinary classroom in response to the growing interest in culinary awareness in Lake County's wine growing region of California.
HIDDEN VALLEY LAKE – In the tradition of food network, fine dining and culinary awareness, Hardester’s Markets announces the planned opening of a culinary classroom in response to the growing interest in culinary awareness in Lake County's wine growing region of California.
“Culinary awareness is hard to ignore. Thanks to Food Network and home chefs becoming more interested in ingredients and techniques, culinary classes are hot,” said Duane Harper of Hardester’s Markets.
Hardester’s has teamed up with Chic Le Chef Inc., a private chef and specialty caterer, to provide culinary classes in a center scheduled to open Sept. 1, adjacent to their Hidden Valley market.
“We’ve been feeling the pressure to expand our gourmet and specialty food lines for some time, and this concept works nicely into the overall plan,” said Ross Hardester. “We’ve already done some pilot classes in our Middletown and Hidden Valley markets and the response has been very positive. We are planning additional specialty classes to continue at our various markets until the permanent classroom opens in September.”
Julie Hoskins of Chic Le Chef Inc. explained that “exploring the more readily available global foods has become the adventure of the day.” Her vision of the culinary center is that there will be “something for everyone.”
Classes will cover techniques and information from ingredients to wine and food pairings. Healthy eating classes, guest chef instructors and interactive kids’ classes are all a part of this culinary vision.
“The popular theme of the film ‘Ratatouille’ was that ‘anyone can cook.’ What we want to do is provide people with the awareness, techniques and confidence to cook what they like,” said Hoskins.
Class schedules and online signup are available on the web at www.chiclechef.com.
For more information visit the Web site or call 355-0174.
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