Cruise Guide

Before you become a French chef, you need to know the essentials of French cooking. You will learn how to select ingredients, prepare the ingredients, and operate as a line chef as well as how to prepare the foods as a lead chef. You learn how to prepare a menu and how to make a wine list for each prepared food. Travel, culinary and culture is something you can do while attending a French cooking school. Once you have experienced the culture, you will understand the cuisine more. You will learn how to plan a menu that has foods grouped together to complement each other.

Become a French Chef

Even if you are not of French heritage, you can still learn how to be a French chef. You will learn how to make the foods that the French appreciate. You will learn taste, appeal and preparations. If you have a desire to travel, culinary schools are great ways to do both. You can live the French culture while learning to prepare foods that are enjoyed by all. You are taught how to become a great chef that could work as a lead chef in many famous restaurants throughout the world.

Planning a Menu

The travel, culinary school experience is just what you need to learn how others prepare menus. Because you can visit local restaurants and see how they plan their menus, you will have an idea what other chefs do and how they make each food to compliment the other. Culinary travels are just another way to live the culture and learn what food the French enjoy. There are three rules of cooking French cuisine. The menu, ingredients and the preparations are all necessary to know to become a French chef. The menu is the first place to start when planning a French meal.

If you want to become a French chef, you can do all three. You can experience travelComputer Technology Articles, culinary school and learn the culture. You will learn what it means to be a French chef and how to plan a menu. You can learn so much about the foods when you experience the culture. You will have a learning experience that many chefs do not have the opportunity to experience. The culinary travel is exciting and rewarding for anyone that wants to become a French chef and work in one of the most prestigious restaurants around the world.

Folding culinary arts into food service – includes related article on trendy food manufacturing.

It is increasingly important for food manufacturers to utilize both culinary professionals and food scientists in their Research and Development efforts, else we are heading towards a society where there wont be any good food to eat.

Food flavors can be either added to foods or developed during cooking processes. However, processes used in the kitchen usually produce different results than those in manufacturing.

Culinary professionals can help scientists envision fine restaurant food presentations, which can then be taken and duplicated on a large scale through flavor and/or process technology.

The Odd Couple?

Although working together can be challenging, food scientists and culinary professionals can benefit from learning each other’s perspectives on product development. Language/terminology differences can create communication gaps as are often the case when people in different disciplines work together.

Matthew Walter, corporate chef at a flavor and ingredient house, says, “To work with manufactured food, a chef does not need to become a food technologist, but does need to understand the ingredients and the parameters within which they are working. When both the culinary and technical views come together, the highest quality product results.” Walters also adds that it is definitely possible to have fine restaurant-quality manufactured food. “Anything can be done for a cost, and while cost has traditionally been the biggest inhibitor of high quality, people are willing to pay for good food,” he adds.

If you have dreamed of becoming a chef and are finally ready to take the step towards achieving this goal, you probably have thought about culinary schools. How do you know which school is right for you? Do you close your eyes and pick one, hoping your finger contains a touch of luck? Surely there is a better way to choose a culinary school.

Factors to Consider When Selecting a Culinary School

1.     Reputation.

When selecting a culinary school to attend, the first thing you need to check is its reputation in the culinary world. It need not be the No. 1 cooking school but it should be known for its standing and ability to produce quality cooks and chefs.

2.     Awards or Citations.

Check if the culinary school has any awards or citations granted by culinary award-giving bodies. This way, you’re assured that the school has standards high enough that others in the industry are not only noticing it, but rewarding it.

3.     Membership in Culinary Organizations.

Check if the culinary school is an active member of any culinary organization. This way, you’re assured that the school is on top of whatever is the latest trend on the cooking industry.

Although food trends are pretty much like fashion (i.e., there’s always something going out of style and something making a comeback), there are still new things that are introduced now and then. An example is the current trend to cook meat using ‘water treatments’, where the meat is flavored and sealed in a vacuum pack and the whole pack placed in water at a specific temperature. It is trends like these that the culinary schools should be on top of.

4.     Curriculum.

What type of cook do you wish to be? For instance, do you want to excel in a specific country’s cooking that may not necessarily the country where you come from? Do you want to be more of a pastry connoisseur? Whatever you want to ‘major’ in, ensure that the culinary school has a good curriculum for it.

5.     Mode of Teaching.

Different people learn in different ways. Further, depending on where you are in your life right now, time or schedule of classes may be an issue with you. As such, check the mode of teaching applied by the school and schedules of classes.

6.     Proximity.

A school may have a good rep but is it really a viable option for you? If distance is an issue, then you may have to rule out culinary schools out of your city OR you can ask if there are local accredited schools.