Culinary Arts

 

 

Many
believe that food preparation or cooking is an art. Restaurants and
catering services anchor their success on the expertise and skills of
their kitchen crew. As the saying goes, “ a man’s heart is through his
stomach.”  Surely restaurants and the food industry keep their customers
loyal though delectable and unique recipes using traditional and
innovative ingredients

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Many
believe that food preparation or cooking is an art. Restaurants and
catering services anchor their success on the expertise and skills of
their kitchen crew. As the saying goes, “ a man’s heart is through his
stomach.”  Surely restaurants and the food industry keep their customers
loyal though delectable and unique recipes using traditional and innovative ingredients. 

Culinary
arts have become an academic pursuit as well. Large food manufacturers
look to culinary artists to create ready-to-eat, name brand food
products that feature the same quality as those of homemade and
restaurant-prepared food. Several culinary arts schools offer graduate
studies for students. 

There
are the more traditional, classical institutions that cater to students
who are employed in luxury hotels, cruise ships, resorts and
restaurants or those employed as personal chefs to the rich and famous.
Famed chefs open up their own schools to train protégés. There are also
culinary arts schools for hobbyists. Good schools provide intensive,
hands-on training and real environment simulation to prepare their
students well. 

Some
culinary art’s courses touch on cooking science or the standard
ingredients that go into most food products, food decoration and
preservation. The courses also segregate trainings into stocks, sauces,
soups, meat, fish and poultry cookery, breads and pastries, etc. Several
schools also offer courses on exotic and traditional cooking. Students
are also trained on food service safety and sanitation, management and
finance.

As
it is with other specialized professions, culinary arts graduates may
often have to start at the bottom when they do find a position. This is
especially true in the very discriminating food industry. Chefs become
masters after years of experience and after earning the distinction
through award-winning recipes and recognitions. They must first become
souse chefs before taking the helm at the kitchen. But extremely
talented students need not wait too long to establish their own
reputation and following.