Culinary Scholarships and Grants

January 24, 2016 1 Comment
Culinary Scholarships and Grants

Finding and Applying for Culinary Scholarships and Grants As with any educational training opportunity, culinary school can come with a hefty price tag. In addition to tuition costs, students typically have to include living expenses, educational materials, and a great set of knives into the total cost of school – all of which can add […]

Continue Reading »

Jeff Benjamin – Front of the House

January 22, 2016
Jeff Benjamin – Front of the House

Tales From The Front of the House: Restaurant Manners, Misbehavior’s & Secrets In April of 2015, Jeff Benjamin’s new book allowed us a glimpse of what it looks like from the waiters, bartenders and restaurant manager’s viewpoint.  What’s the best way to reserve a table at your favorite restaurant? What does the waiter think of […]

Continue Reading »

Culinary Management or Hospitality Management

January 20, 2016
Culinary Management or Hospitality Management

What is the Difference Between Culinary Management and Hospitality Management? If you want a career in the food and beverage industry, but you want more of the responsibilities and job security that comes from a higher-level position, hospitality management and culinary management are excellent choices. Whenever you enter a hotel, banquet hall, or restaurant, there […]

Continue Reading »

Interview with Top Ten Pastry Chef in America Mary Cech

January 19, 2016 1 Comment
Interview with Top Ten Pastry Chef in America Mary Cech

Why a Pastry Chef of the Year Chose Her Career Chef Mary Cech has amazing credentials. She has worked in some of the top kitchens in America, taught in some of the finest culinary schools, been recognized as one of the “Top Ten Pastry Chefs in America” by Chocolatier magazine, named “Pastry chef of the […]

Continue Reading »

Culinary School Mistake: Not Looking at Accreditation

January 16, 2016 5 Comments
Culinary School Mistake: Not Looking at Accreditation

Mistake #6: Not Looking at Accreditation In culinary education, the value of accreditation is much like the value of a diploma program. Some accreditations mean quite a bit, and should be a standard part of any school you consider. Other accreditations mean little more than that the school pays an annual fee to an “Accreditation […]

Continue Reading »

10 Things To Consider Before Getting Into The Culinary Industry

January 16, 2016 1 Comment
10 Things To Consider Before Getting Into The Culinary Industry

What to Consider Before Pursuing a Career in the Culinary Industry? Making the First Move Any major life decision is accompanied by a check list of questions that must be answered before pursuing the next step. Considering a career in the professional culinary world is no different. Whether you have your sights set on attending […]

Continue Reading »

Sous Vide Pork Tenderloin Recipe

January 15, 2016 8 Comments
Sous Vide Pork Tenderloin Recipe

How to Cook a Pork Tenderloin Sous Vide I am now an official “sous vider” if there is such a title. My friend Chef David Nelson introduced the idea of sealing some food into a vacuum pouch and cooking it in a water bath at extremely low temperatures. The results are amazing and foods like […]

Continue Reading »

Interview Questions for Executive Chef Position

January 14, 2016 0 Comments
Interview Questions for Executive Chef Position

What Questions Can You Expect When Interviewing For An Executive Chef Job? For those of you whose goal it is to become an Executive Chef, we thought it would be interesting to post some interview questions you might be asked when interviewing for the job. Being prepared for any question a restaurant owner or club […]

Continue Reading »

What We Sous Vided For Dinner Last Night

January 11, 2016 0 Comments
What We Sous Vided For Dinner Last Night

Sous Vide Times & Temperatures From My Facebook Group I started a group on Facebook called What I Cooked For Dinner Last Night to share what I was cooking and find out what other home cooks were preparing at home. I wanted to see the kind of meals everyone was cooking and if there were […]

Continue Reading »

Why Culinary School Accreditation Matters

January 8, 2016 0 Comments
Why Culinary School Accreditation Matters

  Is Accreditation Important For Culinary Schools? You have just finished high school and are pondering your next step. You’re researching 4-year colleges, but as of now, are keeping your options open. You happen to stumble upon the idea of culinary school while doing some research. It peaks your interest and you look further into […]

Continue Reading »

css.php