With growing career opportunities booming in the job market, culinary education has seen tremendous growth in recent years. The current trend has witnessed a large section of millennials chasing the dream of becoming a world-class chef or running their own restaurants/kitchen and cooking with the finest ingredients in the world. Well trained chefs are in great demand in India as well as abroad as more and more people want to experiment with the taste of good food.
The knowledge attained at culinary school is like your passport, it helps you get recognized wherever you want to go in this world. Culinary schools emphasize on learning food art which is a unique fusion of culture, food, modernization, and innovation and has changed the face of the food industry. It consists of the skills of cooking, preparing, designing, innovating, presenting, and serving food. Graduating with a formal education from culinary school always keeps you a step ahead of the curve in this competitive environment. Building a rapport with friends, alumni, chef instructors and even fellow students is a very important skill that helps to gain confidence and recognition.
It made us wonder: Is there a biological reason we chase our whiskey with pickle juice and prefer our apples with peanut butter (other than the fact that both combos taste awesome)? Turns out, there is legit science behind a lot our favorite flavor pairings.
Use-by dates are a food-safety matter so you should always take them seriously. Here’s a guide to where you do – and definitely don’t – have some leeway
The first thing to learn is that natural and artificial flavors aren’t that different from each other, at least not chemically. There’s an assumption when you have an all-natural label declaration, that somehow you’re opting out of the tweaking and the futzing about that you get when you have flavor systems made by flavor houses—that’s not how it works.
Photographer George Steinmetz spent nearly a year traveling to capture that system, in all its scope, grandeur and dizzying scale. His photographs are all the more remarkable for the fact that so few large food producers are willing to open themselves to this sort of public view.
When it comes to cooking, it may feel like there are a lot of rules to follow, bad kitchen habits you need to stop and tricks you should use to make the most satisfying dishes.
We love the fact that there are different types of onions out there because each has its own special qualities a distinct onion personality, if you will. Whether it's a white onion, yellow onion, or red onion, there's something each one can do better than the other two. It's all about diversity.
We’ve called it bland, watery, mushy, slimy, worthless. We’ve said that the only good thing about it is that it’s abundant and cheap—always around but never what you want.Sorry, zucchini. It’s not you—well, it kind of is you—it’s mostly us. Just because a zucchini isn’t a tomato (slice, salt, eat, done), doesn’t mean it can’t be wonderful, valuable, and worthwhile.
