Where Meat Comes From, and Other Culinary School Topics


While this may sound unappealing, it's important that culinary artists understand where their ingredients come from. In today's world, where consumers can buy almost anything pre-packaged, already prepared, and ready to pop in the microwave (when it's not just ready to eat), there's more of a separation between food origins and the finished product, even when that product is a gourmet dinner. Taking culinary classes at a chef school will teach you the basics of meat fabrication--that is, the art of carving meat into the different cuts that are served in various dishes.

A Culinary Education at a Chef School

Top chefs are not only capable of fabricating their own cuts of meat, but some know where the animal was raised, how it was fed, and how it was treated. The same goes for other ingredients in a culinary career: chefs like to know where their fruits and vegetables were grown, how long nuts were stored after harvesting, and in what part of the ocean their seafood was caught.

What Chef Schools Offer

Those aspiring to a culinary career should take the time to investigate various chef school programs. You'll learn about many aspects not only of cooking, but also of how food is harvested, purchased, stored, and transported. Knowing all aspects of the culinary process through chef school classes can prepare you for a successful culinary career.