It is not everyday that a person can take up or get an education on something he or she loves and then build it into a career. But in the case of culinary arts, it is possible. Those people, who have the passion for cooking and the gift of good taste, have a brighter future in the food service industry if they wished to.

If you think you have what it takes to be successful in the field of culinary, then you should think about making a career out of it. But, you should know first what you will be getting into. The things you should be familiar with include the definition of culinary arts and According to the definition of culinary arts and the nature of the job. It would be best if you know the overview what culinary arts is all bout so that you can weigh things down whether to pursue a career on that field or not.

According to the web definition of culinary arts, it is the practice or manner of preparing food or the food so prepared. Considering the definition of culinary arts, it may sound easy to do. Maybe it is simple to you if you are used to cook your own dinner or party. Yet, you have to remember that in the world of culinary arts, you are to work longer hours. The nature of the work is very physically demanding. For example, requiring you to keep you on your feet, lifting heavy kitchen stuff, mixing large food vats, rolling pounds and pounds of dough, and only those who work in the real kitchen know what other things happen inside. Also, the working schedule is unusual. In other words, you are to work on weekends, holidays, and evenings which can mean not much time for social life.

But then again, as the definition of culinary arts implies, you are not to do all those things. Just don’t ignore the possibility, though, that you will have to do them someday, if the situation calls for it. Despite the negative aspect of a career in culinary arts, there is still a high level of satisfaction according to those who are already in the field. In fact, they commented that what they have for a career is a very rewarding profession. Who can argue with that if you are doing the thing you most enjoy performing add it up with customer’s satisfaction of what you’ve prepared – truly a rewarding job!

Each one of us has always dreamed of having a career that will give us the kind of life we wanted, but having one that will make you utilize your passion and expertise is another story. The story applies to culinary arts and to all those who have the talent for cookery and pursue a career in the food service industry. You can never be happier to be in a job you love doing, can you?

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yield: Makes 8 to 10 servings

Preparation

Preheat oven to 350°F. Mix first 6 ingredients in small bowl. Rub spice blend all over beef.

Cook bacon in heavy large ovenproof pot over medium heat until browned and lightly crisp. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 2 tablespoons drippings from pot. Increase heat to medium-high. Add beef and cook until browned on all sides, about 12 minutes total. Transfer beef to plate. Add red wine to pot; bring to boil, scraping up browned bits. Boil until reduced to 1/2 cup, about 5 minutes. Add broth and bacon. Place beef atop bacon. Scatter onions, shallots, garlic, and bay leaves around beef.

Cover pot, transfer to oven, and roast 1 hour. Turn beef over; stir onions. Cover and roast 1 hour longer, adding water by 1/4 cupfuls if dry. Transfer beef to plate. Add carrots, parsnips, and celery to pot; stir to coat. Place beef atop vegetables, cover, and roast until beef and vegetables are tender, about 45 minutes longer. Transfer beef to platter. Spoon off fat from surface of sauce. Season sauce to taste with salt and pepper. Pour sauce over beef and serve.

Bon Appétit |  February 2008

Bruce Aidells

If you are a chef with an associate degree or certification in cooking and you are thinking of advance your career to next level in your profession, a bachelor or graduate degree will definitely put you at an advantage edge to grab the greatest opportunities that rise along your career path. But you may not want to quit your current job just to go back to a culinary school to pursue the degree in culinary arts. Then, online culinary arts degree enable you to have one stone to kill 2 birds - allow you to continue your current job as chef while study online to complete a culinary arts degree program.

Chefs have various continuing education options. Besides the culinary arts degrees, you can also choose programs such as hospitality management, food science or cooking-related continuing education programs that may include:

• Food Styling & Media
• Dietetics
• Food Research
• Food Sales & Marketing

Although, you can choose to go to traditional culinary arts or cooking school and select the culinary arts degree program that fit your needs, but you may find it hard to arrange your schedule if you want to continue your chef’s job while attending the culinary or cooking classes. Luckily, many colleges and universities understand the concerns of working adults who are interested to continue their education without willingness to give up their paycheck, and they have designed their continuing education programs geared towards working individuals by making these culinary arts degree programs available in online setting.

The online culinary arts degree programs are able to fit one’s convenience because most of these programs enable the greatest flexibility for students to logon to the classes from anywhere and at anytime they like. Chef’s who are busy with their job or do not have fixed working schedule can easily plan their study at their own pace. Many online culinary schools do have online classes with video teaching materials that enable the online students to effectively learn the arts of cooking and food presentation through video streaming and pre-recorded videos.

Article Source: http://EzineArticles.com/?expert=Joanne_Dominick

Preparation

Preheat oven to 450°. Mix first 5 ingredients in medium bowl. Pour 1 teaspoon spiced oil mixture into small bowl; whisk in yogurt and set aside for sauce. Place chicken on large rimmed baking sheet. Rub 2 tablespoons spiced oil mixture over chicken. Add beans, tomatoes, and 1/2 cup cilantro to remaining spiced oil mixture; toss to coat. Pour bean mixture around chicken. Sprinkle everything generously with salt and pepper.

Roast until chicken is cooked through, about 20 minutes. Sprinkle with 1/2 cup cilantro. Transfer chicken to plates. Spoon bean mixture over. Serve with yogurt sauce.

Bon Appétit |  May 2008

by The Bon Appétit Test Kitchen

An instructor is a teacher or a mentor who guides students in a specific field of knowledge. Though culinary arts is a profession in which experience on the job forms a substantial part of the learning process, culinary school instructors do play a vital role in helping students form a base of knowledge to test and compare new trends.

A culinary arts instructor is a position in the faculty of schools and colleges offering various courses in culinary arts. It is a full-time position to teach basic and advanced food preparation, sanitation and safety, menu planning and cost analysis. Courses may be assigned during day, evening, and weekend periods. The position of culinary arts instructor may also include off-campus assignments.

Culinary arts instructors are expected to maintain up-to-date knowledge of their subject matter. They are supposed to use multiple methodologies in teaching, including computer technology. The role involves assisting with curriculum development and articulation with universities and high schools. Culinary arts instructors have to attend department meetings, provide advice to students and maintain necessary attendance and scholastic records. They are expected to maintain professional standards of conduct and ethics, appropriate to the position. They also have to manage the kitchen used for teaching students and fulfill other responsibilities as assigned.

The education and experience required for the post of culinary arts instructor is usually a bachelor’s degree and two years of occupational experience as a chef in food service and restaurant operations. Alternate qualifications that may be acceptable for the positions include an associate degree and six years of occupational experience or valid community college instructor’s credentials in the subject matter.

Candidates with college teaching experience in culinary arts are usually preferred. It is mandatory for culinary instructors to know in detail about cooking and related courses for the culinary arts program. They should also have the ability to anticipate purchases needed for the kitchen and dining room. Certified chefs and certified culinary education certificate holders are also preferred for the post. Consideration is also given for applicants with American Culinary Federation (ACF) accreditation.

Culinary arts instructors provide students with a lifelong basis for understanding quality raw ingredients, creating balance and pleasure in combined flavors and in making innovative and unique food presentations for diners.

Article Source: http://EzineArticles.com/?expert=Thomas_Morva ]]> http://theculinaryarts.net/2008/11/culinary-arts-instructors/feed/ http://theculinaryarts.net/2008/11/stuffed-turkey-with-lemon-oregano-and-red-onions/ http://theculinaryarts.net/2008/11/stuffed-turkey-with-lemon-oregano-and-red-onions/#comments Fri, 21 Nov 2008 13:24:58 +0000 admin http://theculinaryarts.net/?p=98

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yield: Makes 8 servings (with leftovers)

active time: 1 hr

total time: 5 1/2 hr

Preparation

Make lemon butter and roast turkey:
Preheat oven to 425°F with rack in lowest position.

Stir together all butter ingredients with 1 teaspoon salt and 3/4 teaspoon pepper.

Rinse turkey inside and out, then pat dry. Put turkey on rack in roasting pan. Sprinkle turkey cavities with 1/2 teaspoon salt (total).

Starting at large cavity, gently slide your fingers between skin and flesh of breast and legs to loosen skin, being careful not to tear skin. Using a tablespoon measure, slide 2 tablespoons butter under skin of each breast half and 1 tablespoon on each drumstick (6 tablespoons total), pushing butter out of spoon with a finger on outside of skin.

Melt remaining lemon butter in a small saucepan over medium heat. Toss onion wedges with 2 tablespoons melted lemon butter.

Spoon stuffing into large cavity of turkey. Fold neck skin under body, then tie drumsticks together with kitchen string and tuck wings under body. Brush turkey all over with half of remaining melted lemon butter and sprinkle with 1 1/2 teaspoons salt and 1 teaspoon pepper. Roast until skin is golden brown, about 30 minutes.

Reduce oven temperature to 350°F. Rotate pan 180 degrees. Brush remaining melted lemon butter over turkey and roast 30 minutes more. Baste turkey and scatter onion wedges around it, then roast, basting turkey and rotating turkey 180 degrees every 30 minutes (if pan becomes completely dry, add 1/2 cup water; if skin becomes too dark, loosely cover turkey with foil) until an instant-read thermometer inserted into fleshy part of thighs (test both; close to but not touching bone) registers 170°F and stuffing registers at least 165°F, about 2 to 2 1/2 hours more (total roasting time: 3 to 3 1/2 hours). Transfer turkey and onions to a platter, reserving juices in pan. Let turkey stand, uncovered, 30 minutes (temperature of thigh meat will rise to 175°F).

Make gravy while turkey stands:
Straddle roasting pan across 2 burners, then add 1 cup turkey stock and deglaze pan by boiling over high heat, stirring and scraping up brown bits, 2 minutes. Strain through a fine-mesh sieve into 2-quart measuring cup and skim off and reserve fat. (If using a fat separator, strain pan juices through sieve into separator and let stand until fat rises to top, 1 to 2 minutes. Carefully pour pan juices from separator into measuring cup, reserving fat.)

Stir together flour and 6 tablespoons reserved fat (if you don’t have enough fat, add butter) in a heavy medium saucepan, then cook roux over medium heat, whisking, until pale golden, about 3 minutes. Add pan juices and remaining 3 cups stock in a fast stream, whisking constantly to prevent lumps, then bring to a boil, whisking. Stir in any turkey juices from platter and briskly simmer, whisking occasionally, until gravy is thickened to desired consistency, 10 to 12 minutes. Stir in lemon juice and salt and pepper to taste.

Cooks’ note: Lemon butter can be made 3 days ahead and chilled, covered. Bring to room temperature before using.

Gourmet | November 2007

by Gina Marie Miraglia Eriquez

Students looking to pursue a career in the cooking world are often concerned with the type of classes they’ll encounter in school. While most of the classes involve cooking, there are courses they might be required to take, depending on the school. These culinary art courses include information on specific ingredients, types of cuisine and electives.

The majority of classes a student can expect to take involve preparing themselves for the life of a professional cook or chef. The student will take culinary art courses devoted to staying safe in the kitchen, not only keeping themselves safe, but also learning the proper preparation of food. They’ll also learn information on how to handle food prior to cooking.

Students will also learn basic and more advanced techniques of cooking specific foods, with the courses advancing slowly. For example an individual will first take basic courses in preparing poultry based dishes and then work their way up to boning a chicken and turning that into a complex dish.

Certain culinary schools will also encourage their students to branch out into other culinary areas such as deserts. Students can choose to take these courses or take more classes on savory food preparation. Desert classes typically begin with basic items such as cookies or cakes and then gradually work towards more complex products such as croissants and specialty deserts.

Other culinary schools focus on giving their students a broad background that includes information in a variety of disciplines. At these schools the students work on creating different types of food as well as the way in which ingredients can be combined to create something new. This is becoming more popular at schools that offer culinary art courses.

The purpose of culinary art courses is to give the student information that they can use for a number of years. Take for instance the Soups and Sauces course that’s required at nearly every cooking school in the world. The student not only learns how to create basic soups and sauces, but how to combine different things into their basic recipes to create new and luxurious items. The student can leave school knowing that they have the fundamentals down pat.

Students who have a broad range of skills at their disposal are more likely to land a job as a professional chef or cook. Restaurant managers want someone that already know the basics, not someone they need to train. Those who attend an accredited school and learn from their culinary art courses are more likely to have success in the future.

Article Source: http://EzineArticles.com/?expert=Dean_Forster

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Preparation

Rinse rice in strainer under cold water; drain. Bring 6 cups water and 2 teaspoons coarse salt to boil in large saucepan. Add rice; bring to boil. Reduce heat; simmer uncovered until rice grains begin to split and are tender but still slightly chewy, about 45 minutes. Drain. Spread on rimmed baking sheet to cool. Transfer to bowl. DO AHEAD: Can be made 1 day ahead. Cover and chill.

Preheat oven to 350°F. Oil rimmed baking sheet. Toss squash cubes and 3 tablespoons oil in medium bowl. Spread squash in single layer on prepared sheet; sprinkle with salt and pepper. Roast just until tender but firm enough to hold shape, stirring occasionally, about 15 minutes. Transfer squash to bowl. Cool. DO AHEAD: Can be made 1 day ahead. Cover and chill.

Melt 4 tablespoons butter in large skillet over medium heat. Add leeks and 3/4 cup water; simmer until leeks are tender, about 7 minutes. Add corn; simmer 2 minutes longer. Add rice and butternut squash; simmer until heated through and liquid is absorbed, about 4 minutes. Stir in 2 tablespoons butter and parsley. Season with salt and pepper. Transfer to bowl and serve.

Test-Kitchen Tip: Some kinds of wild rice take longer to cook than others. The rice is fully cooked when the grains are tender but still chewy and beginning to split. Be sure to test the rice before draining.

Bon Appétit |  November 2008

by Nancy Oakes and Pamela Mazzola

Prior to attending a culinary arts college it is imperative that the prospective student learn about what is involved, not only from a career college point of view but from an actual world view.  What does that mean?  It simply means that the student should research very well not only the curriculums of the culinary arts colleges s/he wants to attend, but finds out what jobs will be available upon graduation and what those jobs actually entail.

Culinary arts is a demanding field and finding the right information up front is critical in the students success.  There are several websites that not only cover some of the choices of career colleges to attend in this field, but also what is involved in working in this field.  For example, many who think about culinary arts careers don’t think about the type of environment they will be working in.  Many people imagine that chefs have glamorous jobs, and a few of the most famous ones do, but in the course of the day, the culinary arts chef has to endure loud noises, stressful deadlines, demanding customers, managing subordinates, creating gourmet foods that look and taste exquisite, and putting together working schedules daily or weekly.

The rewards can be great if you get the job that you want upon graduation.  There is so much more that you need to know to be successful.  You can find a wealth of information that will lead you to more information by clicking the link in the resource box below for a solid, helpful,  culinary arts college site.   From this website, you will find links to job search information that is both general and specific.  You will find more articles on the culinary arts career and information on various colleges you can attend.

To be successful in the culinary arts field you must do your research up front and know what the field demands before spending your hard earned money and grants just to find out that you are not physically up to the challenge.  If you love cooking and you love creating beautiful dishes, the field is most likely for you, but there is much more to it then just those two factors.  Be an educated consumer before signing up for your favorite culinary arts college.

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Preparation

Pulse mushrooms and garlic in a food processor until finely chopped.

Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until just golden, about 3 minutes. Transfer with a slotted spoon to a bowl.

Reduce heat to medium and cook onion, stirring occasionally, until softened, about 3 minutes.

Add mushroom mixture, rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring constantly, until beginning to brown, about 4 minutes.

Add vinegar and cook until evaporated. Add chicken and tomatoes (with juice), then simmer, breaking up tomatoes with a spoon and stirring occasionally, until sauce is just thickened, about 15 minutes.

Meanwhile, cook pappardelle in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente.

Add arugula to sauce and stir until wilted. Stir in drained pasta and cook 1 minute.

Gourmet |  October 2008

by Maggie Ruggiero