The History of Culinary Arts

Cooking was once seen as either a hobby or a chore. Up till now, it is regarded as a highly skilled line of work within a multi-billion industry. Students taking up culinary arts are equipped with different levels of skills and knowledge, but they all share the same thing and that is the passion for cooking. You will never go further and study culinary arts if, in the first place, you don’t have interest in cooking, now would you?

Food is the one thing that has always been and will continue to be a big part of our daily lives as a result of the family recipes that we carry with great care from many generations passed. For some, they learn new cuisines while others even go to culinary schools to perfect their skills and experience and obtain a degree in culinary arts. Knowing that everybody needs food is so much easy to understand, but aren’t you interested to know as to when and where do the different types of taste, presentations and features of the food started? If you are, then lets us discover the history of culinary arts.

The history of culinary can be traced back in the 1800s when the very first cooking school in Boston was teaching the art of American cooking along with preparing the students to pass on their knowledge to others. The first cookbook ever published was written by Fannie Merrit Farmer in 1896, who also attended the Boston cooking school and whose book is still widely used as a reference and it remains in print at present.

The next phase in the history of culinary arts was taken through the television where in 1946 James Beard, who is also recognized as father of the American cuisine, held regular cooking classes on the art of American cooking. On the other hand, the French cuisine was brought to life in the American society by Julia Child in 1960s when, through the power of the radios, she entered all the kitchens nationwide.

Later on the history of culinary, the Culinary Institute of America (CIA) was founded and was the first culinary school to hold career-based courses on the art of cooking. Its first location was in the campus of Yale University in Connecticut, which was later moved in 1972 to New York. But before the CIA was established, those who wanted a career in culinary arts normally had to go through apprenticeships under seasoned chefs to gain on-the-job training. This learning method was a traditional course in Europe, but rather a challenging arrangement as organized apprenticeships were a quite new concept in the history of culinary arts in the US. However today, apprenticeships continue to offer an excellent culinary experience to aspiring chefs.

Culinary Arts and Nutrition

Imagine yourself in a room full of tempting food, jellies, chocolates, pastries, cakes, pizzas and much more mouth watering dishes. Slurp… I know by now you are too tempted to get to the market and buy yourself a nice, juicy burger, coke and an ice cream tub or are ready to order a pizza, rather than reading.

Just for a moment think of the chefs who stay in the kitchen all day long that is loaded with scrumptious cuisines giving out such enticing and alluring aromas. It must be really tough for them to resist the delicacies they prepare for their customers. One the other hand, if they start tasting every dish they prepare it will be extremely tough for them to sustain good health.

It is said, ‘People judge a book by its cover’, and the same applies to a cook too. A healthy and fit chef ascertains us that he is health conscious and knows all about good and rich cooking. This might not prove true in all cases; some guys do not have such luck. There are many professional chefs are surrounded by buttery carbohydrates, rich sauces, creamy puddings and fine succulent meat but are thin like a Cornish wafer.

The roly-poly chefs that we were accustomed to once, are replaced by much more disciplined, controlled and healthy chefs. There was a time when a thin chef was not trusted but today the scenario has totally changed. The more lean and fit a chef is the more energetic he will be. A chef should be prepared to bounce around the kitchen in order to do everything just right.

Being a chef, it is important to taste every dish and every dessert prepared to ensure it is delicious. In doing so the fats keep on settling on the stomach, in turn making you fat. To avoid this, it is better to take small mouthfuls in intervals. Small meals ensure better metabolism. Some chefs believe in drip free food and indulge in raw fresh fruits, raw vegetables and much water. They also avoid any sort of meal in between lunch and dinner. Lastly, a good 20 minutes walk each day. In case you do feel hungry at night, eat a bowl of cereal.

A chef is however known for his skills in cooking and preparing meal yet his physical appearance and nutritional habits also play an important role. Not only does it attract more customers for him but is also important for his own good.

Nutrition is also an important aspect of cooking delicious foods. And chefs are not an exception to this rule. While pursuing their education in the culinary arts, one of the subjects that these aspiring chefs study is Nutrition. Here, they learn about the amount of nutritive elements present in each ingredient – and how to analyze and determine which foods have how much nutritive value.

No doubt, this knowledge goes a long way in helping these chefs create delicacies that are not only tasty but also healthy for their customers.

This article entails about the excellent career opportunities by choosing career in wine, spirits and beverage management. There are more career options in culinary industry after earning associates or diploma degree to get into catering, food research & development, restaurant manager, teacher/instructor in culinary and much more.

In The Food Service And Catering Industries Quality Food Thermometers Can Be Your Best Culinary Tool

One of your best investments in the food service and food service catering industry can be the purchase of several professional quality food thermometers. Temperature control is the most successful as well as best way to manage food borne illness and the spread of “food poisoning”. Who needs to take such a chance of your catering business and its reputation in the food industry, unnecessarily and needlessly?

It can be said that the rule of thumb is that any food needing refrigeration should never be at room temperature for more than one hour, or at the most a maximum of two hours duration, before serving that food or meal.

Make it a solid rule and principle to keep frozen food below 0 degrees Fahrenheit, cold food under 40 degrees F.; and hot food between 32 and 40 degrees. Poultry, fish and meats – including cold cuts and smoked meats should be stored at less than 37 degrees F. Milk, eggs, butter, cheeses and eggs not over 40 degrees F. (Before serving butter, the butter can be held for several hours at 50 degrees F). Most fruit, salad, vegetables and desserts can do well at temperatures of up to 45 degrees F. It is always best to cover and label everything you are involved with in your catering food operations – you do not want to contaminate cooked food with uncooked raw foodstuffs and ingredients which may be loaded with dangerous bacteria ready to infect your prepared food.

As for freezer temperatures this has to be between 0 degrees F and – 15 degrees F. for frozen poultry, meats and fish, frozen fruits and vegetables, ice cream and other frozen desserts. It is always best and wise to make sure that you have one thermometer in the refrigerator and another thermometer for testing purposes. Always, always avoid the danger zones of between 40 degrees F to 140 degrees F.

When storing food, use shallow storage containers to present a large surface area.
Place these storage containers in the freezer or refrigerator as soon as possible. Make it a priority. Earlier is always better and safer than later. The idea of cooling hot foods first is a dangerous idea left over from the era of iceboxes, when hot food would melt the ice, actually increasing the efficiencies of the icebox. Large quantity food tasks have to be performed with an awareness of food safety. It can be said that the danger zone can be said to be between the temperatures of 40 degrees F and 140 degrees F. Defrost frozen food in the refrigerator, or in a microwave oven – following the microwave oven manufacturer’s directions which can usually be found in the microwave oven manual or online on the manufactures product support website. Frozen food can routinely be defrosted under running cold water, or cold water that is changed every thirty minutes. The basic standby rule is that frozen food that is defrosted should be cooked within a two hour maximum timeframe.

For hot foods, the minimum guidelines are to hold them safely at an internal temperature of 165 degrees F until they are served. Of course most have to be cooked at higher temperatures. By and large, cooking temperature always mean internal temps from 160 degrees F to 180 degrees F for poultry, but they must be regulated on item -by- item basis. During broiling, baking and roasting, bacteria and parasites, including the ubiquitous salmonella are killed. A probe thermometer is your best tool. Usually food is served well under the hour or two standard holding time periods. Maintaining the temperatures for occasions like buffet service is to make the sure that the water in steam table dishes is 180 degrees F, and that food placed in it is at 165 degrees F. If neither method is available refrigerate or freeze immediately for future service. Mishandled food has to be discarded, so it is most important that all people you work with, and that work for your catering service understand the rules simply and fully.

It can be said that there are many thousands of foodservice establishments run all throughout the world that are doing a wonderful job , maintaining wonderful business and reputations while providing safe meals. It all comes down to a few rules and procedures that are consistently followed. One of the simplest and most effective tools to have is to purchase a number of professional quality food thermometers.

Spanish Food is a Culinary Delight

So you’ve had enough of learning Spanish in an English-speaking country where there aren’t very many places to practice your multicultural knowledge. Web sites are now available that allow you to finally use that Spanish you learned in high school or college, and it even enhances your conversational Spanish as you are immersed in the various Spanish-speaking cultures. Several of the websites allows you to efficiently search for the best university or a language school in a Spanish-speaking country. It also gives you important facts about those particular countries that allows you to prepare yourself for the experience to come.

Perhaps it seems too obvious, but Spain is one of the most popular places where you can go to learn and practice your Spanish in a language school or university. Depending on your expectations and interests, there are different places in Spain to go, but one of those deciding factors should be what you use to fuel yourself during your journey and how different parts of Spain have different kinds of food culture.

Just like you will find different kinds of food all over the United States of America, Spain has a number of different food cultures depending on location, climate, history, and other factors. Seafood seems to be especially popular due to the position of Spain on the Iberian Peninsula, almost surrounded by sea. Seafood dishes such as cod fish, octopus, shrimp, and other kinds of fish tend to be of excellent quality and in ready supply. Soups are also popular Spanish food. There is a chilled tomato soup (gazpacho), a typical garlic soup called sopa de ajo, and various kinds of fish soups.

One of the staples of Spanish food is jamon, or ham. There are two famous kinds of ham: jamon iberico and jamon serrano. Jamon iberico is made from black Iberico pigs that are native only to Spain – talk about a naturally Spanish food! Jamon serrano is made from the average kind of pig and is found in most restaurants across the country.

Common ingredients in Spanish food are chick peas, garlic, olive oil, garbanzo beans, and asparagus, and they tend to be mixed in dishes with sauces. They are then eaten with some kind of meat like lamb, beef, or poultry. Some traditional dishes include a meal made from sausage or bacon (cocido), fish with saffron rice (paella), bean stew (fabada asturiana), roasted and grilled lamb (lachazo asado; chulletillas), a mix of fried fish and shellfish called parrillada. So that you can sample all kinds of Spanish foods, should you be unfamiliar with any of these dishes (and more), some restaurants offer tapas, small portions of various kinds of dishes. Spain is also famous for its wines, including Cava and Ribiero. Wines and other drinks such as beer, sangria, horchata (nonalcoholic), and coffee are regularly served at restaurants with the meals.

After looking up your favorite Spanish region on the new brand of websites, you are sure to find a region best suited to your tastes, both culinary and location-wise.