Category: Culinary

French cuisine is the amazingly high standard to which all other native cuisines must live up to. The country of France is home of some of the finest cuisine in the world, and it is created by some of the finest master chefs in the world. The French people take excessive pride in cooking and knowing how to prepare a good meal. Cooking is an essential part of their culture, and it adds to one’s usefulness if they are capable of preparing a good meal.

Each of the four regions of France has a characteristic of its food all its own. French food in general requires the use of lots of different types of sauces and gravies, but recipes for cuisine that originated in the northwestern region of France tend to require the use a lot of apple ingredients, milk and cream, and they tend to be heavily buttered making for an extremely rich (and sometimes rather heavy) meal. Southeastern French cuisine is reminiscent of German food, heavy in lard and meat products such as pork sausage and sauerkraut.

On the other hand, southern French cuisine tends to be a lot more widely accepted; this is generally the type of French food that is served in traditional French restaurants. In the southeastern area of France, the cooking is a lot lighter in fat and substance. Cooks from the southeast of France tend to lean more toward the side of a light olive oil more than any other type of oil, and they rely heavily on herbs and tomatoes, as well as tomato-based products, in their culinary creations.

Cuisine Nouvelle is a more contemporary form of French cuisine that developed in the late 1970s, the offspring of traditional French cuisine. This is the most common type of French food, served in French restaurants. Cuisine Nouvelle can generally be characterized by shorter cooking times, smaller food portions, and more festive, decorative plate presentations. Many French restaurant cuisines can be classified as Cuisine Nouvelle, but the more traditional French restaurant cuisine would be classified as Cuisine du Terroir, a more general form of French cooking than Cuisine Nouvelle. Cuisine du Terroir is an attempt to return to the more indigenous forms of French cooking, especially with reference to regional differences between the north and south, or different areas such as the Loire Valley, Catalonia, and Rousillon. These are all areas famous for their specific specialty of French cuisine. As time has progressed, the difference between a white wine from the Loire Valley and a wine from another area has slowly diminished, and the Cuisine du Terroir approach to French cooking focuses on establishing special characteristics between regions such as this.

Do you dream of working around the world in the culinary field in places such as hotels, cruise lines, resort, restaurants, country clubs and camps? If so, Centennial Colleges Culinary Management program, with its international perspective on traditional culinary management, may be for you.

The two-year undertaking is officially known as Culinary Management International and is offered at the colleges Progress Campus. This location houses many other School of Hospitality, Tourism and Culture programs. As such, it boasts a variety of facilities to ensure that the Culinary Management program meets its goal of teaching students to be well versed in culinary techniques, sanitation practices and management strategies. Among specific facilities to which students have access are: state-of-the-art culinary and baking labs, a restaurant that serves as a live lab and allows students to learn to deal with a variety of customers as well as computer labs at which students can master software programs related to their field.

As for the Culinary Management programs curriculum, covered are topics that will allow students to work nationally and internationally. First, students are provided with a sound culinary foundation and specialization in ethnic and international cuisine, then they move onto mastering the skills they need to manage diversity in the workplace through exposure to the unique relationship between cuisine, culture, and religion

Among the specific Culinary Management courses in this offering are: Food Theory for Culinarians (topics covered include: professionalism, culinary terminology, seasoning, cooking methods, stocks, soups, basic sauces, vegetables, potatoes, rice, grains, legumes, pasta, dairy, eggs, meat, poultry, fish and seafood); Bakeshop Principles and Practices (students are introduced to the fundamental ingredients, techniques and procedures used in the bakeshop from both a theoretical and practical perspective); and Restaurant Practicum: Kitchen/Dining Room (provides students with the opportunity to integrate their previous classes in an operating kitchen and restaurant where they apply and experience different types of international cuisines and presentation styles. Students rotate to the different sections of the kitchen to expand their skills and further develop an understanding of the brigade system). Additionally, students partake in Culinary Management courses that teach them the specific cuisines of Europe, the Mediterranean and Middle East, South Asia, the Americas, and South East Asia. Such specialization is well suited to the cruise ship industry and all-inclusive resorts, both of which offer many types of diverse cuisines as part of the dining experiences.

To allow students to apply what they learn in their Culinary Management courses prior to graduation, this program offers a field placement in the last semester. During the course of the placement, students have an opportunity to observe, learn and work with experienced personnel in a real-life environment, while supporting the application and further development of their practical and theoretical skills.

Applicants to the Culinary Management program are required to have completed at minimum an Ontario Secondary School Diploma (OSSD) or equivalent, or have mature student status (19 years or older). Additionally, they must have completed English Grade 12 C or U, or equivalent (minimum grade required) or take the Centennial College English Skills Assessment for Admission.

French cuisine was prepared by ill tempered French chefs, who were very picky about their food, and these French chefs incorporated overly rich sauces to accompany the food, plus the preparation of food dishes had to be perfect. However, todays preference is more about the taste and texture of the food. French chefs of today produce cuisine that is artistically arranged on the plate, and contains a wonderful mix of smells, textures, and flavors. France’s rich cuisine and their constant love affair with food is one of modern France’s greatest treasures.

French cuisine has evolved from many centuries of political change and social events. In the Middle Ages chefs like Guillaume Tirel, alias Taillevent was a cook to the Court of France at the time of the first Valois kings. Guillaume Tirel was head chef or queux to Philip VI and later to the Dauphin de Viennois, who prepared lavish banquets for the upper class with ornate and heavily seasoned food. Le Viandier is a famous cookery book which Guillaume Tirel wrote which was influential on French cuisine and medieval cuisine in northern France.

In the year 1789, “The French Revolution” era, and lasting over 10 years was a period of political and social upheaval in the history of France. French cusine evolved towards fewer spices and increased usage of many types of herbs. These refined techniques in French cooking beginning with Franois Pierre La Varenne, author of “Le cuisinier franois”, the founding text of modern French cuisine, and which established the foundation for what would become one of the basics of French cooking. French cusine developed further with the famous chef and personality of Napoleon Bonaparte, which influenced the culinary future of France, plus other dignitaries, Marie-Antoine Carme.

Antoine Careme well known as the “King of Chefs and the Chef of Kings,” and in Paris, in the 19th century, Careme became the father of “haute cuisine” which is the high art of French cooking. French statesman and Diplomat Talleyrand-Perigord, the future King George IV, Czar Alexander I, and James Rothschild a powerful banker, Careme was the Chef to these world leaders and aristocrats. Careme is well known for his famous writings on the art of cooking, included in the writings is the famed “The Art of French Cooking” or L’Art de la Cuisine Francaise. The masterpiece contains volumes of information and knowledge on the history of French cooking.

French cuisine was codified by George Auguste Escoffier, who in the late 19th and early 20th century modernized Careme’s elaborate style of cuisine by his ingenious simplification of the food, and Escoffier became the modern version of haute cuisine. Haute cuisine meaning “high cooking” in French or grande cuisine. In North America, haute cuisine refers to the cooking of the grand restaurants and hotels, which is characterised by elaborate preparations and presentations. Until the 1970s, this cuisine was defined by the French phrase cuisine classique, and was supplanted by nouvelle cuisine. Today, haute cuisine is not defined by any particular style.

However, George Auguste Escoffiers culinary work was missing a lot of the regional character of foods and cooking that was found in the provinces of France. Gastro Tourism and the Guide Michelin or Le Guide Michelin, which is a series of annual guide books published by Michelin for over a dozen countries, helped bring people of France and the world to the countryside of France during the 20th century and beyond, to experience the taste and smells of this rich bourgeois and peasant cuisine of France.

In the southwestern part of France, Basque cuisine, referring to the typical food dishes and cooking ingredients of the cuisine of the Basque people, and has been a large influence over this type of French cuisine. The food dishes and ingredients various from region to region, but many significant regional dishes have become both regional and national. Today, various dishes that once were regional, however, have proliferated in different variations across France. Wine and cheese are also HUGH parts of the French cuisine, regionally and nationally, playing different roles both with their many variations and the Vins dAppellation dOrigine Contrle, or AOC wines, officially recognized. (regulated appellation)

Around the world centuries later, among connoisseurs of French cuisine, gourmet innovations which have been brought forth by both the French Revolution and the glorious conquests of “Empereur des Francais Napolon I”, have not lost their appeal and popularity, and Napolon Pastries as an example, Napolons are served today.

The art of cooking can be taught from Culinary Schools. The knowledge that you will get from them is advanced and you can use it to carry an accomplished employment as a cook.

Culinary Arts is now with the most fields that offer profession possibilitird. It is due to this justification that many folks have evolve into knee-deep in to learn about cookery and gastronomy. Before you can persuade any company to get your help as a cook, you should first own the talent to create various chow presentations and the leading-edge cooking techniques. You can attain this skill by going to a culinary schools.

An enlightenment obtained from one of the best culinary arts schools promises a bigger shot to get on the payroll. These universities supply their students with the finest facilities, distinguished instructors, credentials and even trade placement help after graduation.

If you want to find enjoyable ranking Culinary Schools in the US, you can check different bulletins such as the US News, World Report and Princeton Review. These establishments tirelessly post the top culinary schools in the US. Occupying on the latest reports, the leading culinary arts institutions today are:

?California Culinary Academy ?Ottawa Culinary Arts Institute ?The Culinary Institute of America ?Johnson & Wales University ?The French Culinary Institute of New York City ?New England Culinary Institute ?L’Academie de Cuisine ?George Brown Culinary artist School ?Tante Marie’s Cooking School ?Kendall College

There are various classes to select from. You can take Level 1 if you’re after education how to prepare. If you already know basic cuisine and would like to pick up more, you can go to Level 2. If you are targeting knowledgeable cooking as a posterity career, then, Level 3 is for you. All of these levels give you exceptional cooking familiarity.

Culinary Schools

A dash of hard work and a pinch of talent are what make the perfect recipe for a successful culinary institute student. Individuals who go to a school to study culinary arts are looking for a career in a fast-paced environment. There are culinary arts schools all over the world that offer programs to prepare students for a profession that revolves around the kitchen. While studying the art of cooking, students will learn different techniques and skills that will be useful in their career. There are a variety of different programs available to students, as well as different specialties within culinary arts to choose from. Each specialty has unique techniques and skills necessary for the job.

In a typical restaurant kitchen there is an order of authority according to the specific type of chef and their specialty. The highest-ranking chef is an executive chef. This chef is responsible for planning and preparing the food that is to be served in the restaurant. A few of the job duties include devising a menu, ensuring the food quality is up to standard and deciding how much food is needed. In training to become an executive chef, students will learn about food preparation and managing a staff.

In addition, restaurants also have sous-chefs who are often times directly supervised by an executive chef. Sous-chefs assist executive chefs in many of the daily restaurant duties, such as planning the menu and requesting kitchen and food supplies. They are also responsible for teaching new techniques to the kitchen staff, as well as supervising other kitchen workers such as specialty chefs and cooks. While studying at a culinary institute, future sous-chefs learn different techniques for cooking, as well as teaching skills.

There are also specialty chefs that work in a kitchen. These chefs can specialize in anything from appetizers and pastries to poultry and fish. These chefs prepare complete meals, as well as decorative food trays, and they also prepare the food for presentation to customers by providing garnishes. Specialty chefs also help to supervise cooks and other kitchen staff. While studying at a culinary arts school, specialty chefs learn about all different aspects of cooking and often times decide their specific specialty while in school.

Lastly, there are also cooks who are part of the professional kitchen staff. Typically cooks do the grunt-work in regards to the cooking in a kitchen. They prepare and cook complete meals and supervise others who are on staff and help in the kitchen. Often times, executive chefs and sous-chefs will begin their career as a cook. It is one of the first stepping-stones to a successful career once a student graduates from a culinary institute.

While students are preparing for the real world and aspiring to become professional chefs, they will learn about all different aspects of cooking. First, students will learn the proper technique to cooking certain foods. They will also learn what ingredients compliment one another. One part of cooking that is often times overlooked but a very important part of the cooking process is food safety. Students will learn how to prepare food safely, as well as the proper cooking temperatures for different types of foods. Another important aspect to cooking is the nutritional benefits and health aspect of recipes and various foods. Students need to know what is in the food they are preparing and how it can affect people with certain health risks.

As a student at a culinary institute, individuals will learn all about these important aspects of cooking, as well as fine tune the cooking skills they already possess.