Chicago Cooks — Come to the Culinary “Le Cordon Blue Challenge” – Jan 14

If you like to watch culinary competitions and would like to see the talents of Chicago’s own Top Chef, Chef Stephanie Izard, along with Chef Ron Aleman and Chef Radhika Desai on display, then the Le Cordon Bleu Challenge is a must-attend for you!  The Le Cordon Bleu schools in the U.S. invite Chicago residents to watch as Read more

Culinary Arts STAR’s from Illinois

Three Illinois high school students coached by Kendall College’s School of Culinary Arts earned the distinction of top culinary team in America at the recent national Culinary Arts STAR (Students Taking Action with Recognition) competition during the Family, Career and Community Leaders of America’s (FCCLA) 2009 National Leadership Conference in Nashville,Tennessee.

The national Culinary Arts STAR event recognizes students enrolled in high school occupational culinary-arts/foodservice-training programs for their ability to work as members of a team to produce a quality meal using techniques and equipment typical of foodservice. Forty-one teams, consisting of finalists in statewide cook-offs, represented their respective states at this year’s competition.

“Having worked with FCCLA at the national and state levels for the last decade, I’m thrilled that we were able to help the Illinois team achieve first place this year,” says Christopher Koetke, dean of the Kendall’s School of Culinary Arts. “Kendall College has always supported the vision of high school students to become successful culinarians in our vibrant industry, and that’s why we commit the time and resources to give students from Illinois the best possible training for the annual STAR competition each year.”

In addition to their gold medals as a result of their win in Nashville, Kendall College offered the three first-place Illinois students up to $42,000 each in scholarships for the entire four-year Bachelor of Arts in Culinary Arts degree program (or, up to $3,500 per quarter). All other students who participated in the FCCLA competition at the national level were offered up to $9,000 each for the same program (or, up to $750 per quarter).

Culinary Degrees – How Long Does it Take?

A degree in culinary arts is essential for those wishing to pursue a career in the culinary field or desire to sharpen their cooking skills. The course demands that one carries a right aptitude and positive attitude even if the culinary industry may seem vague at first. Culinary degrees are the most common degrees found within the culinary arts programs offered by various colleges. It is considered to be the start of a culinary program; thereby successful graduates are able to move on to bachelor degrees and then to specialized in a particular study program. A degree in culinary arts is considered to be much more general than the latter degrees and it entails extensive training especially in handling utensils such as cutlery, the procedures that take place in the kitchen, nutrition, a range of cuisines around the globe and food presentation among other cooking techniques.

The entire training lasts for about eighteen months to two years for it to be depending on the type of school in question. There are schools that are known to offer the degree in a period of twenty one months. The schools that offer short terms for the degree culinary arts argue that just like the two year course schools, they do not compromise on extensive and high quality training for their students. There are a number of places that one is able to earn culinary degrees both from traditional and online schools offering some exclusive programs on culinary arts. Community colleges also provide quality training and culinary arts degrees. These institutions not only offer regular programs but also offer advanced courses in culinary arts. It is important that one compares the programs offered by various schools to find out if the teaching methods used and the general preparations for the course are within the set standards.

A degree in culinary arts offers a number of specialized programs such as baking, kitchen, management, dining room procedures, international cuisine and other management courses that are closely related to culinary arts. To qualify for the programs, it is of essence for one to pass well in the core courses that vary from one college to another. Before attaining a degree or diploma in culinary arts, it is mandatory for one to undergo internship training where the skilled acquired in school are practiced. With the attainment of a degree in culinary arts, the graduates should be prepared for the many opportunities that are bound to present themselves. Not only can they enroll for a bachelor’s degree, but they have the ability to join other professional culinary arts careers.

One can be able to work at golf courses, restaurants, hotels, schools and clubs as caterers or can alternatively engage in food preparation, management, supervision and production. Various colleges provide culinary degrees that are specifically designed to help the aspiring professionals be able to meet their ambitions. The degrees specialize in culinary management and culinary arts skills to guide students towards their career paths of choice. During the entire study time, one covers aspects in business such as budgeting, inventory control, employee relations and marketing as well. Culinary degrees are also offered online for the students with tight schedules that do not offer them the flexibility to enroll in a traditional campus setting. For an extensive hands-on cooking experience, join a culinary school today and learn more on the art of cooking.

American Culinary Federation Student Team Championship: Silver for Asheville-Buncombe Technical

A-B Tech’s Culinary Team won a silver medal and third place nationwide in the recent American Culinary Federation Student Team Championship in Orlando.  “Winning the silver at the national culinary level is exceptional,” said Bronwen McCormick, Culinary Arts and Hospitality Education chairman at Asheville-Buncombe Technical Community College. “The team was just shy of a gold medal.”

Culinary team members were Michael Aanonsen, Shannon Ginn, Steven Goff, Anna McClintock and Travis McCloud. Chef Charles deVries served as coach, along with chefs John Hofland and Michelle Kelley. The competition requires culinary student teams to prepare 24 plates of a four-course signature meal, while also being judged on their floor skills. Culinary medals are awarded based on the number of points teams earn from a possible 40, with A-B Tech finishing with 33.75. A score of 34 is needed to receive gold.

An A-B-Tech team has made it to nationals for three of the past four years after winning first place in regional and state competitions. This year’s team faced student chefs from the Pennsylvania Culinary Institute, Pittsburgh Chapter; Schoolcraft College in Livonia, Mich.; and Kapi’olani Community College, Honolulu, Hawaii.

“The competition was tough. (Our team) did a fantastic job. As always, we all learn a great deal from these experiences, and had a great time,” said deVries. “This very cohesive, skilled and practiced team most certainly represented the Southeast, A-B Tech and all of our culinary graduates and students in a most positive, professional manner,” said Sheila Tillman, Hospitality Education associate dean. “I could not be more proud of their accomplishments. They were a joy to watch as they grew and progressed through the multiple stages of culinary competitions in order to compete at the national level.

“They went in and did what they spent many hours training for. They were poised, organized, professional, and had their plates finished in time,” McCormick said. “Any time there is a convention or competition, the students walk away with a new level of perspective. It is a great learning experience.”

New Culinary Arts Film: Pressure Cooker

In the film Pressure Cooker, three high school seniors from northeast Philadelphia share the goal of winning a scholarship to one of the best culinary schools in the country. In their corner is irreverent culinary arts teacher Wilma Stephenson. A legend, Mrs. Stephenson’s boot-camp method of helping students master the principles of fine cooking is validated by years of scholarship success. Against the backdrop of the row homes of working-class Philadelphia, she has helped countless students who are able to take the heat, get into the top culinary schools in the country.

“Her kitchen was loud, chaotic and oddly nurturing home base for these kids replete with discipline and dysfunction,” film directors Mark Becker & Jennifer Grausman wrote about the year-long process of filming the documentary.

Pressure Cooker is now showing at Landmark Theatres E-Street Cinema. Becker and Grausman will make a special appearance after screenings on Friday, July 17 at 7:30pm and 10:00pm, Saturday, July 18 at 7:30pm and 10:00pm; and Sunday, July 19 at noon.

To learn more about Pressure Cooker, visit the film website. For more film previews click here. For film news click here.

Choosing the Right Culinary School for You

With the economy so bad, are you possibly thinking about going to culinary school to become a professional chef or start a new career in hospitality management? Sometimes the decision is just about trying to become a better cook at home. The good news is there are a lot of great schools and colleges in every state to help you accomplish your goals. Based upon the number of cooking schools opening each year, there are many people interested in getting into the culinary world. I recently read an article in our local newspaper about the growth in local culinary schools, and the numbers surprised me. It appears that supermarkets, gourmet stores, local restaurants, colleges, ex-chefs, and just about anyone else who has the room and expertise is putting on an apron and opening a school.

Many of these schools are there for absolute beginners who just want to learn how to boil water and get around in the kitchen without hurting themselves. These classes tend to be more fun where you watch a professional chef prepare a meal and then you get to share it with the rest of the class. It’s a good way to meet some interesting people, learn a few culinary tricks, and taste some delicious food. And then there are schools for home cooks who have some experience but want to build upon their skills and learn some new techniques. These schools tend to have classrooms with individual stations where the students learn by doing. Often these classes will specialize in one particular technique or cooking style.

But what about the individuals who wants to make cooking their career and go back to school for a degree in culinary education? They may want to learn about hospitality management to master the skills needed to run a resort, restaurant, or theme park. Or they may want to become professional chefs and cook in some of the best restaurants in the country.  Lucky for them, there are now more than 500 vocational, college, and university programs scattered around the country with more schools opening each year that offer first-rate educational degrees in this field. The bigger question is: how do you choose the best culinary school for you?

Here are a few steps to help you narrow down the field and simplify your decision:

Step 1 – Figure out what you want to do after you graduate.

Do you want to start a catering company, make pastries and fancy desserts, or how about manage a restaurant? Once you have an idea of what it is that you would like to specialize in, you can limit your search to only those schools that offer the necessary classes.

If you have no idea what you would like to do in the culinary field, be sure to go to a school that offers a number of choices in every field of the industry- sort of like taking a liberal arts’ approach.

Step 2 – Determine what’s most important to you in a culinary school. Some topics you may want to think about before choosing a school are:

Location

Entry requirements

Length of program and class schedule

Costs and financial aid

Class size and student-to-faculty ratio

Classroom facilities

Class schedules

The school’s faculty and reputation

Degrees and accreditations

Externship opportunities

Location and housing

Schools contacts, job placement, and/or internships

Step 3 – Create a list of culinary schools to contact for more information.

You can start with your local yellow pages but if you don’t find a school close enough, or one that strikes your fancy, try doing a search on the Internet. Just type in “cooking schools in [your state]“, or “culinary schools [your state]“, and you will find hundreds of leads to schools worldwide. Type in culinary schools with a city and it will narrow down the field even more.

There is also a listing of top schools that can be found by searching the internet.

Once you find a few schools that look promising, read a little about them to see what they have to offer. Most sites will provide a short form that you can fill out for more information. Once you fill out the form and send it back to the school, someone will call you within a day or two to answer your questions, provide you with additional information, and offer to send you some brochures and an application.

Be sure to have a list of questions you want answered when you speak with a school’s representative. You might also ask for a list of current students and graduates to contact for their assessment of the school.

This is also a good time to ask about scholarships and what the school has to offer. If financing is going to be an issue, it’s better to find out alternatives now rather than wait until you have been accepted. Remember, the school representatives are there to help and most, I’ve found, don’t push too hard–although it is their job to sell you on the school.

Step 4 – Narrow down the culinary school field.

Once you look over what the schools have to offer and have spoken with the representatives, start eliminating those that just don’t fit in with your needs. Maybe a school is too far, too costly, or just doesn’t offer the courses you are interested in taking.

Step 5 – Visit the culinary schools that fit best.

In my opinion, this is one of the most important steps you can do to make sure that you are going to be happy at any cooking school. You want to see the actual classrooms you will be attending, see some of the teachers and students in action, and get a feel for the surroundings to make sure you will fit in.

I once made the mistake of taking a new job on Wall Street with a competitor without ever seeing the offices I’d be working in. Sure the money was better and I thought I would make faster advancement, but when I arrived for my first day of work, I couldn’t believe the conditions they wanted me to work in. The office space was old, dirty, and outdated compared to where I was working. I was horrified and only lasted about four months!

So, make sure that the school in which you are thinking of investing your time and money is as good, if not better, than the brochure they send to you.

Step 6 – Apply to your top culinary school picks.

After you make your visits, narrow down the field to your top choices and prepare the applications you were sent. Be sure to be neat and complete, and provide the schools with everything they ask you for. If you have any questions about the application, pick up the phone right away and get answers. You don’t want to be sending in incomplete forms.

Step 7 – Choose your culinary school.

Once notified by the schools of your acceptance, you can decide which school works best for you. Because you did your homework and followed the steps above, this final choice should be easy.

Be sure to inform the school of your choice that you will be attending, and find out what steps are required to get you enrolled and what you will need to start school.

Although this article was written for those of you interested in going to culinary school, you can follow these same procedures when choosing any continuing education degree. If you think about it, it’s just like getting everything prepped and ready to go (mise en place) before starting to prepare a meal.