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Prepare to Become a Culinary Professional in 2009
The start of a new year gives each of us the opportunity to reflect on our goals and ambitions. One of your dreams might be to work in the culinary industry as a chef, cook or restaurant manager. In order to get to that stage, however, you need to experience the proper training. Make 2009 your year and start a culinary school program. Most culinary degree programs are designed to help students prepare to perform a variety of tasks within the food service industry, including:
- Guest service
- Wine and beverage selection
- Meat preparation and fabrication
- Menu creation
- International cuisine
- American cuisine techniques
As you work towards earning a culinary degree or certificate, you can learn with hands-on classroom instruction from industry professionals who have real-world experience. Enhance your culinary talents and expand your cooking knowledge with new techniques and skills taught in a cooking program. Make the most of 2009 and start working towards becoming a culinary professional today.
Are you ready to start down the path toward a culinary career? Get your culinary education today!
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Wellness: Chicken Soups
A steaming bowl of golden chicken soup – it’s been called grandma's penicillin, but is it really?
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by Schelly Talalay Dardashti
A steaming bowl of golden chicken soup - it's been called grandma's penicillin, but is it really? Millions of grandmothers around the world have served it for thousands of years.
As a kid in the Bronx, I awaited my Booklyn grandmother's visits, with jars of soup. Later, when our daughter had a cold, I'd automatically make a huge pot of soup and all of us felt better, even if she didn't have any. My Teheran-born husband even grew up with two versions: one for Friday night Shabbat dinner, and one for colds, thick with mushy rice and chopped green herbs.
The University of Arizona's Dr. Andrew Weill, who focuses on natural wellness and anti-aging, says the soup is more than its ingredients, that its fragrance implies comfort, love and caring. He claims its power is really the placebo effect and works because the patient believes it will.
Our grandmothers' knowledge was again confirmed in a study in the Canadian Medical Association Journal (December 1999) by researchers at Tel Aviv University's Sackler School of Medicine, claiming that chicken soup can be classified as an essential drug, as relevant today as it was 2,000 years ago. They based the claim on evidence (generations of grandmothers), efficiency (steamy fragrant fumes clear congestion), flexibility (many recipes), and forward-looking (good for numerous ailments).
However, the authors did not conduct an RCT (randomized controlled trial) because there were too many ailments, too many formulas ("recipes"), and too-difficult ingredient standardization. They also said that it would be unethical to refuse the soup to a control group, and that it would be too hard to find evidence against claimed healing properties.
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| Chicken Noodle Soup |
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| Prep Time: 15 minutes |
| Cook Time: 120 minutes |
Ingredients
| • 1 gal. water |
• 1 (4 lb.) whole chicken, cut into pieces |
| • 1 large yellow onion\raw, peeled and quartered |
• 3 bay leaves |
| • 1-1/2 tsps. whole black peppercorns |
• 1 head of celery, leaves reserved |
| • 4 cups baby carrots |
• 3 Tbsps. fresh lemon grass, chopped |
| • 1/4 cup chicken bouillon granules |
• 1/2 lb. dried egg noodles |
Instructions
| Place chicken and water In a large pot over High heat and bring to a boil. Reduce heat, cover and simmer for 30 minutes, skimming fat as needed. Place onion, bay leaves, peppercorns, 2/3 of the bunch of whole celery, 2 cups of whole carrots and lemon grass in the pot, cover, and simmer for 1 hour. Meanwhile chop the remaining celery and carrots. Chop the reserved celery leaves. Strain broth and reserve chicken. When chicken is cool enough to handle, remove skin and cut meat into bite-size pieces. Return strained stock to pot over high heat, and stir in chicken bouillon, remaining celery and carrots. Bring to a boil, then reduce heat, cover and simmer 20 minutes, or until carrots are tender. Chop celery leaves and stir into pot with the noodles. Simmer until noodles are cooked, about 10 minutes more. Stir in chicken and heat through. * |
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This smoothie is perfect to help a sore throat. However, you don't need to be sick to enjoy it!
Mango Banana Smoothie
Prep Time: 5 minutes
Cooking Time: 0 minutes
Ingredients
• 2-1/2 cups fresh mango, peeled and cut into chunks
• 1/2 ripe bananas
• 1/2 cup lowfat vanilla yogurt
• 1 cup skim milk
• 2 Tbsps. lemon juice
Instructions
Freeze mango chunks until firm (about 1 hour). Combine all ingredients in a blender and blend until smooth. Serve immediately. ** |
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Begin the New Year with something positive that can improve your life: start culinary school today. The New Year brings each of us the opportunity to change and make improvements in our lives. Get the education you may need to pursue a new culinary career. You can have the opportunity to turn your natural talents for creating delicious dishes into career skills.
Programs vary by location.
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The Cooking and Hospitality Institute of Chicago |
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Le Cordon Bleu College of Culinary Arts Minneapolis/St. Paul, Minneapolis, MN |
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Le Cordon Bleu College of Culinary Arts in Boston, Cambridge, MA |
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Pennsylvania Culinary Institute,
Pittsburgh, PA |
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Le Cordon Bleu College of Culinary Arts Atlanta,
Tucker, GA |
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Le Cordon Bleu Institute of Culinary Arts Dallas |
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Le Cordon Bleu College of Culinary Arts Miami,
Miramar, FL |
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Orlando Culinary Academy |
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Texas Culinary Academy
Austin, TX |
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California School of Culinary Arts, Pasadena, CA |
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California School of Culinary Arts, Hollywood, CA |
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California Culinary Academy, San Francisco, CA |
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Kitchen Academy Sacramento |
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Kitchen Academy Seattle |
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Le Cordon Bleu College of Culinary Arts Las Vegas |
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Scottsdale Culinary Institute Scottsdale, AZ |
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Western Culinary Institute, Portland, OR |
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