|
Now's The Time For A Culinary Education
By Chef Mardav
Culinary Institutes Columnist
One of the subjects I'm asked about most often is how to get started in a culinary career. Contrary to popular opinion, cooking is not something you just "pick up."
One is not born into the culinary arts. In fact, it takes a strong program to make a strong chef. Most of the chefs I have known come from culinary arts schools. They found that their culinary careers are successful because of what they learned as part of their culinary educations.
Get your career cooking at California Culinary Academy. Students receive the challenging hands-on experience they need to prepare for a career in culinary arts or hospitality.
A number of them work professionally and also teach at culinary arts schools, because they believe in passing on the love of cooking they gained from their own culinary arts school experience and from the chefs who taught them.
One thing I advise young would-be chefs is that the appreciation of fine cuisine is rising. Start your culinary education now and you'll be ready to step into a culinary career just as the demand for graduates of culinary arts programs reaches its highest peak.
And Now: Today's Culinary Tip
Today's tip from my kitchen concerns de-glazing. De-glazing is the process of removing bits of vegetables or meat from the bottom of your sauté pan while you are cooking. A good example is the process of sautéing onions.
You heat the sliced or chopped onions gently in melted butter or olive oil until the onions are translucent and slightly browned. A sticky brown residue forms on the bottom of the pan.
Turn your passion for cooking into a career. Hands-on courses at
Florida Culinary Institute. help you turn your dreams of becoming a chef into reality.
Don't wait until the pan is cool and scrub it out; just add liquid, and let it float out. Use water or chicken stock - even white wine - to de-glaze the pan. The liquid now has the flavor of the sautéed onions and can be used in making your sauce.
About the Author
Chef Mardav entered the kitchen at the age of seven and now, many years later, is still there. His writings on a variety of subjects have appeared in a wide range of publications. He is also a visual artist whose illustrations have appeared in Europe and the United States.
|
|
|
