Articles tagged: "culinary"

1: French Star Chef Alain Ducasse is now a Monaco Star Chef

Chef Alain Ducasse attained fame as an expert in French cuisine. Although he is still known for his outstanding cuisine, he has now denounced his French citizenship and become a citizen of Monaco.

2: Ecuador: An Exotic Culinary Adventure

I try always to come up with new travel alternatives for our privileged customers who have traveled several times with us already. In this context, I invited a few weeks ago one of our frequent guests to eat at my house. At this occasion came up the idea to create "Culinary Adventures" in Ecuador.

3: Taste of Wisconsin Chocolate

Artist/cartoonist John Q. Tullius said "Nine out of ten people like chocolate. The tenth person always lies." Long ago, chocolate became the go-to indulgence for a large portion of humanity. We eat it when we're happy, when we're sad, when we're celebrating, and for no good reason at all. Americans consume 11.7 pounds per person annually. Most chocolate is consumed as candy bars and similar mass-produced treats, but for a growing number, the hunt for high-quality confections made in small quantities by hand using the best ingredients has become a mission.

4: Flavors of Norway -- Syttende Mai

Ask most people what the biggest day on the Norwegian calendar is and they would probably say the first day of the ice fishing season. If you're in that group (come on, be honest) you may be shocked and surprised to find out you're WRONG...close...but WRONG! If you live in Dane, Rock, or Green Counties, you should be run out of town on a rail.

5: Garlic Stripped Naked And Pressed Hard!

You take the garlic clove in your hands You strip off the skin

6: The Scoop on Local Ice Cream

One of my fondest memories of growing up was the ice cream truck slowly cruising through my neighborhood on those hot summer days. The sound of The Merry-Go-Round Broke Down or The Entertainer played through tinny speakers would send kids scrambling in every direction to get a quarter before the truck got away. Nothing in the world ever tasted as good as those frozen treats during the hazy summers of so long ago.

7: The Little Dairy that Did

I'm a Wisconsin boy, born and bred; I never met a dairy product I didn't like. My wife and son both drink skim milk but the lowest I would ever go was 2%. I felt, as many do, that skim was just blue water, even if it was healthier. However, recently something happened that changed my mind. That something was Blue Marble Dairy.

8: High Ranking Cooking Schools Make Better Chefs For A Lifetime

Cooking school is valuable! Sometimes when it comes to cooking class and a cooking business, you are laying a base for a way of life and life path. Remember the Navy TV commercial, much more than a job, it 's an adventure? Definitely, that will be true for you also. If you set, your course to be

9: What Training Do I Need to Become a Chef?

Ready to stand on your feet up to 70 hours a week in 95-degree plus heat? Up to working with all types of people in a sometimes-frantic atmosphere and at an always-hectic pace? Prepared to wait years before you reach the top of your profession? If you can answer yes to these questions, you are

10: Famous Chefs in History

Because of the French domination of the culinary scene since time began (or so it seems, anyway), it stands to reason the most famous chefs in history are what else? French, with the exception of one American woman (discussed later), who was, nevertheless, trained in classical French cooking.Kn

11: Restaurant Guide - Making Your Own Wine

One of the things that can put your restaurant on the map is serving your own in-house wine. Perhaps with some skill, you can compete with a name label. But even if your wine-making skills don't put you in ranks with the top French vineyards, the point is that you make your own house wine! Win

12: Commonly Used Spices A Chef 's Spice Guide

This guide is a quick look-up table for the commonly-used spices.Oregano - A peculiar leafy green herb, in that it is one of the few which is more potent dried than fresh. Taste like a cross between mint and lemongrass. Famously used in much of Italian food, especially pizza and pasta sauces, b

13: Starting a Hospitality Career

To start out on a realistic note, working as a professional in the hospitality industry is no easy living. You are going to work long hours around the clock. You will most likely work weekends and holidays, because that 's the busiest times. And, even though most people are at least pleasant, th

14: Good Resume Karma for Hospitality Workers

So, you've done your turn in the trenches. You've been a busperson, head waiter, bartender, host, and what-not. After ten to twenty years, many hospitality workers, feeling burned-out at the late shifts and long hours, yearn to break into the ranks of higher management. Yet they find themselves

15: The Experts Speak Out On The Importance Of Enrolling In Culinary Institutes

There are a lot of people who know how to cook. And a lot of people prepare great meals. But it is only through a formal education in the culinary arts that people can arm themselves with the knowledge there were a love-hate their craft to the next level. It is only through this formal educa

16: The Growing Job Opportunities for Cook and Chef Careers

The US Department of Labor reports that there should be plenty of job openings for chefs, cooks, and food preparation workers through 2010. Many current cooks are reaching retirement age or are leaving the workforce, causing a great need for talented employees. In addition to needing new chefs

17: Cook Up An Appetizing Chef Career

There are a myriad of career paths to consider if you are interested in working in the restaurant field. Such careers include: Chef, Pastry Chef, Baker, Sous Chef, Executive Sous Chef and many, many more! If you are looking for fast paced, challenging and extremely rewarding employment, look no