The American love affair with exciting new foods continues to grow. From upscale restaurants and quaint bistro eateries to the buffet on a cruise ship or catered lunch at a convention hotel, diners are expecting more in terms of taste, presentation and nutritional value. The demand for qualified chefs and culinary professionals has never been higher. Culinary school offers a way for people to learn the technical skills needed to succeed in this highly competitive industry, while providing them with a wealth of professional connections and valuable experience.
Some of the best culinary schools have a global reputation and offer programs in a number of different areas of cooking and hospitality management. Sullivan University, for example, has campuses in both New York and Texas and has programs in baking and pastry, culinary arts, and food and beverage management. Its world class programs are led by accomplished industry professionals and its state of the art kitchens and labs allow students to gain hands on training in a variety of culinary fields.
Most professional cooks start out with industry experience and hone their skills by working as line cooks or other kitchen helpers in a restaurant or food service business. Many of these people then attend culinary school to receive formal training and to boost their career prospects in the restaurant industry. Culinary degrees take anywhere from two years (associate degree) to four years (bachelor’s degree), and they typically include a wide range of other useful classes such as marketing and hospitality management.
Whether you are just starting out in the kitchen or you have been cooking for years, there are always tips and tricks that can help improve your culinary skills. Using the right equipment, practicing good sanitation techniques, and understanding how to store your ingredients are all essential in the kitchen. Getting to know how to properly season your food is also a big deal. Over-salting foods often leads to a bland flavor, while under-salting food can cause it to lose its original texture and taste.
Another great tip is to always keep a clean workspace while you’re cooking. This includes wiping down the cutting board after each use and putting pots, pans and utensils in the dishwasher or sink as soon as you’re done with them. It’s also important to bring proteins to room temperature before you cook them, which will help them to retain their moisture and flavor.
For those who are interested in learning more about the world of cooking and food, there are plenty of magazines that are available. These publications cover everything from home cooking and recipes to culinary trends and the stories behind restaurants. Some are geared toward complete beginners, while others have a more focused target audience of chefs and other restaurant professionals. Here are nine of the top food and cooking magazines to check out.