...essential part of daily life. Many who seek a bright future have to reconsider their life plan before making a decision for their future. Thus it eventually leads to many students choosing a career in culinary for their future job, because culinary ensures a better prospect. Culinary is defined as things related to the art of preparation, cooking, and presentation of food. The world of culinary is usually regarded as something simple, since most people do not hold cooking in high regards, and that those who graduate from university in culinary major are expected to find careers in cooking. This way of thinking is proven mistaken, for the world of culinary itself does not stay mediocre. With the passing time, it gradually expands and branches, making a gigantic community of study and knowledge. Those who aspire to be involved in culinary have to make a decision on which branch of culinary they want to study about, since the world of culinary is too complicated to be understood completely. The careers available include Food and Beverage controller, Restaurant Management, Food Writers and Food Critics, Instructors, etc....
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...I love everything about cooking. I love to be in the hot kitchen filled with the smell of rosemary being crushed, the odor of the pastries coming out of the oven, the Béarnaise sauce simmering in a pot ready to be drizzled over fresh Alaskan king salmon, and all the entrees being plated for the customer. But most of all I love the atmosphere of the kitchen and am awed by the speed at which every dish is customized for each diner. I could talk all day about how the culinary arts are such a humbling, difficult, and rewarding profession. My passion for cooking is why I believe it would be a wise choice to accept my application for entry into the highly esteemed Culinary Institute of America. When it comes to citizenship and the ability to work with others, I excel. I am never too harsh nor too lenient toward others. I try to deal fairly with all and am open to others’ opinions. I follow directions very well and do what I am told while still trying to infuse my own creativity into the food I cook. My strongest point in the kitchen is my ability to use the equipment for its intended purposes. I work well with melon/cheeseballers, whisks, blenders, pans, and especially cutlery. I use only the finest Hitori Hanzo cutlery and take the utmost care in cutting, dicing, mincing, and chopping with speed and precision while maintaining a safe cutting environment. When it comes to the speed of productivity, you can find no one better. In my mind, my most profitable skill would have...
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...Culinary Arts: A Piece of Cake Culinary goes back to the beginning of time; we’ve always had to eat. Cooking is an art, and many different countries and cultures create their very own way of making their cuisines. So, in the beginning of time, how’d they make their food? How has culinary developed as a profession? These questions and many more will be answered to you. At the beginning of time, humans ate whatever was available to them. They didn’t have fast food restaurant or fancy Italian restaurants. They had to hunt, and eat their prey or findings. Basically we were just savage beasts trying to survive. But, it did slowly start to develop from there. Humans would find berries and fruits and mash them up to consume them. This started what would become an enormous profession in today’s world. Over the years, culinary has improved dramatically. It really began to take off in the United States in the years of the 1800’s (vocaboly.com). “…The very first cooking school in Boston was teaching the art of American cooking as well as preparing the students to pass on their knowledge to others in turn” (vocaboly.com). Everyone has to learn somewhere, and this was the first school to really kick everything off and set the flow for future cooks to become professionals. Many students were taught there, to share and use the knowledge that they have obtained out in the world. It’s incredible how only one school started such a phenomenally large organization today. “The first cookbook ever...
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...If you would have asked me five years ago where I would be now, I never would have imagined I would be graduating baking and pastry school, embarking on my career as a pastry chef, and launching my own cake decorating business. I first began college as a premed student in Northern Kentucky. Four majors later I found out about the Baking and Pastry program at the Art Institute and I realized baking did not have to be just a hobby. The program helped me recognize that I could have a career in a field that I have an immense love and passion for. I began the program in October of 2009, eager to learn all that I could about my new field of study. I was anxious to acquire the techniques that I watched everyday on the Food Network and excited to one day create the masterpieces that these Chefs have done. My first cake in my introduction to baking class was simply decorated with a vine of pumpkins. Through the classes offered in the Baking and Pastry program, the instructors helped expand my knowledge and skills. During my second quarter at the Art Institute I was able to make a primitive fire place scene out of bread and as Easter Bunny with a basket make completely of sugar. Each class was specific to techniques used to create exquisite showpieces and cake creations. After my third quarter in the program, I had experience making many classic European tortes and made a box completely out of chocolate. My fourth and final quarter was my favorite of my Baking and Pastry college career...
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...Nick Sciarrino December 8th 2014 Culinary Art 3rd Period The Truth about your Food Imagine the chicken you are about to eat running around on a farm free and happy, right before it was murdered and put through the food processing business. Well this chicken you’re imagining is far from happy and free, it’s actually the opposite. This chicken was cramped up in a dark crowded house with thousands of other chickens. No light and no space for these poor chickens. However the real issue here is how cheap processed food is the only thing low income families can afford. These families are not getting the nutrients they need. But since they cannot afford healthy organic food they are put in a situation where there is really one option, and that’s to eat the unhealthy processed food. In the movie it showed a farmer who grows organically; he is not working for a bigger company. They interviewed people who come and buy his food and all of them travel a long way just to come get this organic food. Low income families cannot make this trip mostly because they don’t have money for gas or even the food he’s selling. This farmer doesn’t want to be bought out by a big business because he knows his food won’t be organic anymore. These big businesses come into small farms like his and make an offer hard to turn down, and then they will run the farm their way, which would be processing all of it. This means, they lose the nutrients in the food and fill it with artificial flavor that’s...
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...The Culinary Revolution was a movement during the late 1960s and 1970s, growing out of the Free Speech Movement,[citation needed] when sociopolitical issues began to profoundly affect the way Americans eat. The Culinary Revolution is often credited to Alice Waters, the owner of Chez Panisse restaurant in Berkeley, California; however, such claims are sometimes contested and the movement attributed to collaborations of other individuals. The mantra of using fresh, local, and seasonal ingredients at Waters's Chez Panisse, as well as other similar "New American cuisine" restaurants, has greatly changed food served in restaurants and at home, thus creating California Cuisine and a broader movement in the cuisine of the United States. Contents [hide] * 1 Alice Waters * 2 Chez Panisse * 3 Counter-claim * 4 See also * 5 References * 6 Sources ------------------------------------------------- Alice Waters[edit] Waters developed a new view of the importance of food during her first trip to France in 1965. She began to see that some of her peers deprived themselves of good food. Waters is known to believe that "It’s not enough to liberate yourself politically, to liberate yourself sexually—you have to liberate all the senses." She believed that eating together was a socially progressive act, one that was under threat from the fifties American—TV, frozen-food culture.[1] Waters introduced to America many foods that today may seem commonplace, such as salads...
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...Week Eight: Day One Introduction to Custards, Creams, Mousses, and Sauces November 21st, 2011 Daily Objectives: * Introduction to Gelatin Tools Needed: Parchment Paper, Mixer, Measuring Spoons, Heat resisitant Spatula, Plastic Scraper, Chef’s Brush… Recipes: Crème Caramel: Ingredients: Yield: 10 Ramekins, 6 oz. (180 ml) each | | Method: Baked custard | Granulated sugar | 1 lb. 4 oz. | Water | 8 fl. oz. | Milk | 24 fl. oz. | Heavy cream | 24 fl. oz. | Cinnamon sticks | 2 | Vanilla bean, split | 1 | Eggs | 13 oz. (8 eggs) | Egg yolks | 2.4 oz. (4 yolks) | Brown sugar | 6 oz. | Molasses | 0.75 oz. | Amaretto liqueur | 1 fl. oz. | Fresh fruit (optional) | as needed | Caramelized almonds (optional) | as needed | Procedures: * Combine the granulated sugar with the water in a small heavy saucepan; bring to a boil. Cook until the sugar reaches a deep golden brown. Immediately pour approximately 2 tablespoons (30 milliliters) of the sugar into each of the ramekins. Tilt each ramekin to spread the caramel evenly along the bottom. Arrange the ramekins in a 2-inch-deep hotel pan and set aside. * Combine the milk, cream, cinnamon sticks and vanilla bean in a large saucepan. Bring just to a boil, cover and remove from heat. Allow this mixture to steep approximately 30 minutes. * Whisk the eggs, egg yolks, brown sugar, molasses and amaretto together in a large bowl. * Uncover the milk mixture and return it to the stove...
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...Chapter Two Research Design and Methodology This study entitled "Accommodation services offered in the hotel including tour packages" is a qualitative research that attempts to accumulate existing information and data regarding the accommodation services offered in the different hotels in the Philippines and including their tour packages. Trochim stated that "a key reason for doing qualitative research is to investigate and become more experienced with a particular phenomenon of the researcher's interest in order to deliver a detailed description." This study wishes to depict the different services and accommodation that are included in the hotel and the different tour packages offered. The researchers decided to use the qualitative approach in order to verify their observations on different accommodation services and its effect on tourism in the Philippines. The research would utilize both descriptive and exploratory research methods in the conduct of the study. Descriptive research is a method used to obtain information relating to the current status of an issue or phenomenon to describe "what exists" within the variables or conditions of the situation. The two most common types of descriptive research tools are surveys and observation. The researchers would make use of books, magazines, catalogs and brochures of hotels to come up with a personal description of the answer to the research problem. Exploratory research, on the other hand, is often utilized in order to yield information to...
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...Pork Steak Recipe Ingredients: 4 to 5 pieces pork chops 5 tablespoons soy sauce 2 pieces lime or 1 piece lemon 1/2 cup cooking oil 2 medium onions, sliced 1 1/2 cups water 1 tablespoon granulated white sugar Salt and pepper to taste Cooking Procedure: 1. Combine pork chops, soy sauce, and lime juice in a large bowl or container. Marinade for at least 1 hour. 2. Heat a pan then pour-in cooking oil. 3. Pan-fry the marinated pork chops in medium heat for 3 to 5 minutes per side. 4. Remove excess oil. Pour-in the remaining marinade and water and let boil. Simmer for 45 minutes or until the pork is tender. Note: Add water as needed. 5. Add-in the sugar, salt, and pepper then stir. 6. Put-in the onions and cook for 3 minutes more. 7. Turn-off heat and transfer to a serving plate. 8. Serve. Share and enjoy! Calamares Ingredients: 1/2 lb medium to large sized squid, cleaned and sliced into rings 3/4 cup all-purpose flour 1 piece raw egg, beaten 3/4 cup breadcrumbs 1 teaspoon salt 1/2 teaspoon ground black pepper 2 cups cooking oil Cooking Procedure 1. Combine squid, salt, and ground black pepper then mix well. Let stand for 10 minutes. 2. Heat a cooking pot the pour-in cooking oil. 3. Dredge the squid in flour then dip in beaten egg and roll over breadcrumbs. 4. When the oil is hot enough, deep-fry the squid until the color of the coating turns brown. Note: This should only take about 2 to 3 minutes in medium heat. Do not overcook...
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...Ever thought of taking home a national award, as reputed as the Padma-Shri, for the not-so-appreciated skill of cooking? Well, if in case you did master your culinary skills like the famous chef and the culinary author Tarla Dalal, the dream may not seem far-fetched. Cooking in India is an art every home maker excels in, right from the age where she/he begins with the process of making the magical chai for the guests till the age where it becomes a roz ka kaam to cook the 3-meals-per day for the family. This scenario has prevailed in the Indian kitchens for ages. But from the past few years, cooking is beginning to be considered as a serious job! Let us find out why. The *Masaale Daar* Beginning Unlike any other field, it is not hard to find if you actually have an interest in cooking or not. The moment the neighborhood Aunty asks for an extra bowl of Dal (which you cooked last night and made an effort to offer it to her), it is but obvious, ki beta kuchh to baat hai..! Try and explore as much as you can and keep inventing things for yourself. If people around you genuinely appreciate the food you make, if you find pleasure in what you are dishing out, you definitely have a case. So don’t wait – try and turn this interest into a profession! If all else fails, try auditioning for Master Chef and hear it from the Maestros themselves! ;) S.C.O.P.E One begins as a subordinate in the beginning and gradually rises to become a Chef. The Chef is the master of the kitchen...
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...have set forth for myself. I’m on a new path and a new obstacle course! I know that my journey to becoming a personal chef will have some obstacles along the way. I am up for the challenge and will be dedicated as I have been with anything I have a passion for. My career goals are to learn how to prepare different cuisines and styles of food preparation. I am looking forward to working with others as well as becoming more knowledgeable with food preparation and management skills. I have always been a leader and a team player. I want to become a personal chef for a professional athlete or family. I want to be able to prepare gourmet meals, culturally diverse meals, or anything that is requested of me. It would be nice to use my culinary experience to give back to the community in some form. I would love to travel and possibly prepare authentic foods from Italy, Spain, France, and Mexico. I know that as a...
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...Career Paper Taylor Schalk Period 1 There are many different careers out in the world. One that specifically interests me is the culinary career. The thought of opening a restaurant and being around food all day, chopping, dicing, and sauntering, is thrilling to me. The culinary career interests me for many reasons. One reason being that there is so many different areas of culinary to venture into. For example, I could open my own restaurant, or become a chef, or a food stylist, or a food photographer, etc. I personally want to go to school for culinary arts and then open my own restaurant or catering business. Another reason why culinary arts interests me is that I am a food lover! I love food, I love making it, and most of all I love to eat it! In order for me to become a successful baker and restaurant owner, it is recommended that I go to some type of culinary arts school where the program could vary from 10 months to two years. On top of that, I would also get a degree in business to make sure my restaurant is as successful as possible and that course could range from two to four years. In the area of culinary I want to venture in to, I would do many things. One thing I would do is bake! I would bake cupcakes and cookies, cakes and other tasty treats. If i decided to go and open a catering business i would make yummy entrees, appetizers, and desserts. In addition to making food, I would also cater events. On top of all that, I would run a business (hire employees...
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...Joel Robuchon When you think about or read about the past 40 years of French culinary history there’s a few names that flood the search pages with information such as Ducasse, Haeberlin and Robuchon. One thing that stands out when these three names are looked at is that they have all earned through hard work and very long hours three Michelin stars and deservingly so. With there yearning to offer the best and most delicate dishes these chefs strive to conquer the culinary word. I will be focusing on Paul Robuchon and all that he has achived for almost 50 years. What if Chef Robuchon would never had pursued the culinary field? His original plan had not been of the long hours of a culinary professional but was to study at a seminary. He started to help the nuns out in the kitchen where he found his true calling. It was 1960 when he was only 15; he decided that from the seminary he would go to work as an apprentice at hotel-restaurant Relais de Poitiers. That’s where it all started. “He stayed at the Relais de Poitiers for three years and then became a Compagnon du Tour de France. This was essentially an apprenticeship which moved him around France. Working with different chefs enabled him to learn a vast variety of techniques and gain experience with regional ingredients. If an apprenticeship program like that were in existence in America today, a young chef could sharpen his skills with the likes of Eric Ripert , Jose Andres, Grant Achatz and Alice Waters. What a way to learn...
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...FALL 2016 CATALOG Designed by Sebastian Hedberg | Edited by Gwenyth Shears ©2016 Bauman College | All Rights Reserved Catalog Accuracy: All of the information in this school catalog is current and correct and is so certified as true by Dr. Ed Bauman, founder and president. Catalog effective dates are May 1, 2016, through October 31, 2016. Please note that policy changes and catalog updates are made periodically and are reflected on our website: baumancollege.org. TABLE OF CONTENTS FALL 2016 CATALOG Message from our Founder + President, Dr. Ed Bauman . . . . . . . . . . 3 PROFESSIONAL TRAINING PROGRAMS Natural Chef . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 Nutrition Consultant. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 Nutrition Consultant via Distance Learning. . . . . . . . . . . . . . . . . . . . . 16 BAUMAN BUSINESS INSTITUTE Bauman Business Institute. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17 Bauman Business Institute for Natural Chef Students. . . . . . . . . . . . 18 Bauman Business Institute for Nutrition Consultant Students. . . . . 21 BECOME A STUDENT Which Location is Right for You?. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24 Tuition, Fees, + Payment Plans: May 1 – Oct. 31. . . . . . . . . . . . . . . . . . 25 Financial Assistance . . . . . . . . . . . . . . . . . . . . . . . . . . . . ....
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...Executive Summary: Welcome to Continental Flavor, a restaurant conveniently located in the commonly tourist visited area of downtown Orlando, Florida; offering a blend of culinary delights from Latin, Southern America (soul food), and Italian cuisine genres. Our establishment is a fine dining, family friendly, and customer focused brasserie. We provide service with a smile and a piece of our heart for every customer. We’re completely staffed with over 50 employees who provide an eclectic environment of tranquility, with acoustic music of the region. fairly Continental Flavor values customer satisfaction and the delivery of quality creations each service. As our chefs prep his kitchen for the day’s service, we ensure each ingredient is of the highest quality and believe our special main ingredient included is imperative to the success of every dish. The main ingredient for every dish is love, which demonstrates the time and care we take in sharing our love for culinary art and preparing quality cuisine with every customer in our heart. Continental Flavor embodies the love of culinary art and delectable cuisines in every dish prepared. Customer satisfaction is our motivation, sharing a little love in each culinary creation is our preservation, and gratifying tummies of the families our establishment serve is our drive for perseverance. Whether you need a bite to eat, or have a drink, Continental Flavors is a destination for the famished traveler. Staffing and Retention...
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