...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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...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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...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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...Molecular Gastronomy It has many names: culinary alchemy, avant-garde cooking, scientific cooking, scientific cuisine, progressive cook¬ing, experimental cuisine, and molecular cooking … but is it all the same? Many believe it represents a new culinary genre that those “out there” chefs do. Reactions to this new culinary movement range from enthusiasm, buoyant with foam sauces and bubbling liquid nitrogen, to perplexed looks or mutterings of disapproval. Some people’s understanding about molecular gastronomy appears to be free-form dots scattered over the culinary map, perhaps it’s time to connect those dots. Molecular gastronomy can be defined as the fusion of food science and culinary arts. New technologies and natural texturing agents can now be used to deconstruct any dishes and cocktails, enabling one to serve mojito bubbles and martini bites, as well as balsamic vinegar pearls and chocolate spaghettis. Molecular Gastronomy has become the name of the scientific discipline co-created by Nicholas Kurti and Herve This, based on exploring the science behind traditional cooking methods. Herve This identified five goals of this new science: “(1) to collect and investigate old wives’ tales about cooking; (2) to model and scrutinize existing recipes; (3) to introduce new tools, products, and methods to cooking; (4) to invent new dishes using knowledge from the previous three aims; and (5) to use the appeal of food to promote science.” Molecular gastronomy was born in 1988, when...
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...The Art of becoming a Personal Chef What does it mean to be a Personal Chef? Most people believe it is easy and requires no difficult work at all, and will automatically get to cook for a celebrity. Even though that has happened to some, it may not happen at all, but it can occur if they work hard enough. There are schools, internships, and training future chefs can join to become well known and popular. Cooking which has been around for ages, is a career that will never die out or be unneeded though it may now be easy due to rigorous training skills needed, the nature of the work, difficulty of licensing and certification, and length of education does not matter cause at the end the job outlook is incredible. Firstly education is extremely...
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...knife cut through the air and slid into the pink flesh of the fish, the air was perfumed with the fresh smell of sushi. In Miami we have an eclectic group of people that bring their cultures. This resonates in the ambiance of several different restaurants here in south Florida. My personal favorite restaurant to dine at is not just delicious it is also expensive. The three criteria that I hold a fine dining establishment to are the menu, the service, and the overall ambiance. Without further adieu I announce to you that I frequent NAOE. As you may have guessed from my introductory sentence, I enjoy sushi. This Japanese staple is an amazing culinary achievement in that its most beautiful feature is its simplicity. First and foremost, when visiting an upscale restaurant, there is nothing more annoying that being bombarded with a culinary overload! Being in an establishment that claims to offer French, yet serves Italian is perhaps the best way to have me never return. The beauty of NAOE is that the head chef sets the menu. Meaning that each and every visit is a unique one. There is no selection, when you set up your reservation you are prompted to accept that fact that everything being offered is at the whim of the chef, and that they do not cater to vegetarians. The only recourse that is offered is a small column that only allows for allergy information to be input. The menu at NOAE is an elegant three-course meal that ends with a bang! Secondly, the element that separates...
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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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...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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...The product that I am choosing is going to be the Vitamix. The reason I am choosing this particular product is that it can take the place of many appliances that you use in the kitchen, and leave you with space that you can use for other things. I also feel like this product is helpful for people who like to do a lot of entertaining. Vitamix fuels passions. It is why this particular brand is the most highly trusted by professional chefs. However, you will not just find it in restaurant kitchens you will also find it in home kitchens around the world. Because whether you are interested in the culinary arts, making healthier choices, or enjoying restaurant-quality smoothies at home—when you are ready to move on and move up, when you are ready to invest in your passion, you are ready for Vitamix. You will love Vitamix for the same reason that professional chefs do—it make their lives easier. Whether you want to experiment with advanced techniques or just want to make the perfect margarita, your Vitamix machine can handle it like a pro. I know that purchasing a Vitamix blender is an investment. However, the Vitamix 5200 lasts more than three times longer than the Ninja and ten times longer than the Nutribullet. While the other brands are filling up landfills, this one is dependable, not disposable. Every angle of the Vitamix container is designed to create our uniquely controlled vortex, systematically folding ingredients back to the blades for faster, smoother blends. The designed...
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... EVOLUTION OF FOOD Second Draft Essay for Online Food Blog. The world sings praises about Indian cuisine and array of choices to please your taste buds. This leads every Indian housewife in a dilemma asking ‘Kya khana banao?' As the Indian cuisines is a vast ocean of carbohydrates, proteins and vitamins and combinations of which appear at every meal time with beautiful flavors to amaze your taste buds. The food was essentially a need for a person's survival but now it's the most powerful tool to change your health, delight your tongue with unique cuisines and the world is now on your fork. For Indians food is like a fare with a large variety of dishes to appease the sweet, salty, spicy palate in your mouth. Hence it won't be wrong to say that India has one of the most flavored menu and dishes. Along with various cuisines and flavors, we have seen the evolution of food as a whole. From fruits, vegetables which were eaten years ago till now when it takes five minutes to make your favourite ice- cream in your presenceusing liquid nitrogen. When we rewind into the 2500BC- theHarappa and Mohenjo-Daro started cultivation and sowed the seeds for the present day food. It is fascinating to see how a normal day diet consisted fruits, dairy products, grains, honey and how the same ingredients are used today to make Strawberry with Cream or Pancakes with Maple Syrup which you drool on. After the Indus Valley Civilization, we saw various empires ruling the country. The Mauryan Empire added...
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...Cooking has been a big part in my family lives. My grandpa cooks, my father cooks. My grandfather cooked when my father would watch him from the kitchen table, as my father learned he would try to teach me how to cook. I wasn’t really interested. It didn’t quite catch my attention; all I wanted to do is play outside, like other kids my age. One day I saw my dad cutting onions and the way he would cut them. It was amazing how fast he was moving the knife and cutting the onion. It almost looked like a cartoon the way he was cutting the onions and all the other vegetables. The knife looked like if it had like a laser underneath the blade. How quickly he was cutting the onion and the other vegetable’s he was cutting, then there is where I told my dad, I wanted to learn how to cook. Playing outside really didn’t matter to me anymore. All I wanted to do is to learn how to cook. My friends would come over and ask if I wanted to go play outside, but I would tell them that I was grounded. That was a lie, just so I can stay in inside to help my father and to learn more. That’s the way me and my dad bonded or father and son time. Finally after watching my dad how to cut and cook I got my chance to hold the knife. I was about the age of ten when I wanted to learn how to cook. I was really young I really didn’t know how to read that quite well, but I was really eager to learn. I wasn’t like other ten year olds wanting to learn different things like painting, drawing, building sand castles...
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...observation sparked something in me and from that moment forward, I knew I was born to cook. In speaking to local restaurant owners about their businesses, my initial awkwardness and apprehension towards approaching unfamiliar people faded away. I found that conversation came easily when discussing ones passions. I first met with Cindy, who owns Paddy Cakes and Candy. She has owned and operated the shop for several years, and has been expanding it slowly. What started out as a simple candy store has now grown to be so much more. There isn’t a need for specialized equipment in her shop, as she has all her tempered chocolate products premade, but they make all the items that require melting chocolate in the store. Cindy assured me that while no culinary or business management degree is necessary, it would certainly be helpful. Despite seeming content in the busy atmosphere of her store, Cindy confided in me that this was nothing more than a convenient opportunity. She had lost her previous business to bankruptcy after 9/11, and this store just “fell in her lap.” Although she loves what she does, she’s bored and has put the store up for sale in order to pursue another business venture – Cindy would love nothing more than to open her own craft store. Shane, owner of The Pizza Man, had little to offer in the way of advice. When I arrived at his establishment, he was shorthanded and extremely busy. When I explained why I was there he told me, “You’re crazy – you don’t want to do this.”...
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...this grade call for independent arrangement of work, the exercise of some initiative, authority over the lower grades and which require little supervision. The perfect grade for communicating between the upper grades & lower grades, and is essentially the link of the organisations’ lower & upper grades. The person needs to have detailed familiarity with one or more branches of established SOP’s. | 5 | The tasks for this grade are routine, but the tasks involve a greater degree of risk & responsibility, including the readiness to answer non-routine queries & exercising some measure of control & authority over 4 grades of employees. | 6 | The tasks include non-routine work of the highest significance in running the basic structure and framework of the property. The tasks include the coordination of several lower grade functions & a lot of functional control over the property. This non-routine work involves a lot of risk-taking & responsibility...
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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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...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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