...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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...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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...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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...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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...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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...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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...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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...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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...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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...this morning? Today, you’re with me, DJ Z on Space FM, where there is no gravity, brought to you by Secret Nasa, providing you with the latest covert space technology! As usual, this morning is another segment of ‘Cook like a Pro’ teaching you the latest recipes- from the very most unusual to the most disgusting! So, let’s meet the man who’s doing it live on air, Chef Piin! So, chef, tell us more about yourself. Chef Piin: Thank you! Thank you! It took me a while to come here since you called me on my way to Africa to cook for hungry children there in order to avoid starvation, but since you insist, I’ve came here with the bodyguards you hired. Well, I had involved in Culinary Arts when I was 17 years old taking ICT as my major. It was a dream comes true. After that, I was denied from taking Masters in Culinary due to my degree certificate in programming. But, it did not made me quit, I studied Bakery and Pastry during my years in ‘Sugar N Spice’, a private college in the middle of Sarawak’s Rainforest. Years of training and hard work had earned me the title of ‘Best Chef in South-East Asia’. I’m quite happy about it. DJ Z: Er… Thank you for the intriguing and curious story. Now, what are you going to teach everybody today? Chef Piin: Today I would like to teach all of you out there, a new recipe, never before seen on television called Potato Crisps! The ingredients are… (refer to fourth page) DJ Z: Wow, it seems difficult. Never mind, we are waiting for any callers out there...
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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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...An Interview with Devante Danks [pic] By Lingfei Ye Devante is learning culinary art at Johnson&Wales University, North Miami campus. He chose Miami campus for two reasons. first, he loved Miami is a city of diverse cultures, languages, tourism and beliefs. He is enjoying beautiful beaches, people from different countries, and the amazing dish. Second，Johnson and Wales University is top of the line when it comes to technical chef training. JWU had 40 years of teaching experience, they are good on strategic investment in their curricula, faculty and facilities. In his childhood he had decided to learn cooking, because he want to make a delicious dinner for his family. He is passionate about food, he always wanted to learn more from the chef, friends and social media. He trying to improve his cooking skills and getting more formation about the development trend of food and catering industry from different sources. Since he stared learning culinary art, He underhanded to make a great is good in color, smell and taste. It is not only make guests feels satisfied when they are eating the food, also can make foods nutrients more easily absorbed by the body. He works hard to learning more knowledge and constantly improve the cooking skills, Because he felt a great cook should to follow and to learn. For the future, he wanted to own a restaurant. He believed be a great chef that he needs the creativity, leadership and management skills for restaurant operation...
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...The First Restoratives = Restaurants As the culinary arts became more refined and important in all parts of French culture the first restaurant appeared. In 1765 A. Boulanger, a soup vendor, hung a sign over his business, which offered a choice of soups and broths for health. The name he chose for his business was restorative or restaurant, indicating the nutritive aspects of food. This soup vendor was the first to offer a menu with a choice of dishes. Prior to this a visitor could buy a variety of beverages at an inn or eat off the host’s table at a hotel. But there were no choices. The time must have been ripe for these menu driven eateries because they spread rapidly throughout Europe. Indeed the word restaurant and its variations are now used by virtually all European speakers to signify an eating establishment, which offers a choice of dishes. In 1782, less than 20 years after its humble beginnings, the first luxury restaurant was opened in Paris. It was called La Grande Taverne de Loudres by the owner, Antoine Beauvilliers, who became the first famous restaurateur and host. He even wrote a standard work on the French culinary art entitled The Art of Cuisine, which was published in 1814. Brillant-Savarin, a famous gastronomic chronicler, credited him with being the first to combine the 4 essentials of dining - an elegant room - smart waiters - a choice cellar - and superior cooking. Beauvilliers also set the standard for future Maitre’ds and hosts. He pointed out...
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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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