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Traditional Methods of Cooking and Traditional Food
Tuesday June 29th 2010, 8:30 pm
Filed under: culinary arts schools

While there are those who prefer to stick to traditional methods of cooking and traditional food, there are also classes of people who are always willing to experiment with new culinary delights! The French cuisine consists of traditional and regional dishes, as well as continental food flavored with the French ethnic touch. It is because of this that French food has become so popular in the rest of Europe, USA, for more help v (more…)



Gordon Ramsay in Hells Kitchen With the Girls Team Part One
Monday June 28th 2010, 8:30 pm
Filed under: culinary arts schools

Ding, Ding, and now over to our announcer – in the red corner (no mention of their weight) from the fighting city of ………

The Plonker Club counter says that it is less than 3 days until Gordon Ramsay’s puts the latest group of wannabe head chefs through Hell in order to futher their careers, but mostly for our entertainment.

As has now become traditional, Hell’s Kitchen will start with two teams, (more…)



Operational Consistency: Three ways to get there?
Sunday June 27th 2010, 8:32 pm
Filed under: culinary arts

Nearly everyone in the restaurant business has heard a version of this inconsistency nightmare story. You discover a great new restaurant.  You boast to friends about how good the food and service is. Finally you return with friends and family, only to have a horribly disappointing experience. No the management didn’t change! This is simply a classic example of why guests place such a high value on consistency.

Indust (more…)



Cooking Techniques Worth Learning
Friday June 25th 2010, 8:30 pm
Filed under: culinary arts schools

The basis for any education is proper technique. It’s only after the fundamentals have been grasped that mastery can be obtained. Each new skill serves as the building block for the skills that follow. As each brick is placed, the foundation of knowledge grows and a fully-rounded education emerges.

One avenue for learning basic techniques is to attend culinary school. Each new culinary skill prepares students that aspi (more…)



A Pastry Chef Course Often Stands Above the Rest
Wednesday June 23rd 2010, 8:30 pm
Filed under: culinary arts schools

The job market today is a difficult one to say the least. It is very important to make sure that you are training in a field that has the demand to support the high tuition costs of most schools today for the help www.chef-123.com. Really, it is all about getting enough bangs for your buck. The jobs and careers of only a few years ago are no longer in demand. there is one field however where the demand has never been greater an (more…)