Texas Cooking School - Learn To Prepare Delicious Texan Cuisine
By Abhishek Agarwa
Texan cuisine takes root from ranch-style or wild wild west type of food like grilled ribs, oven baked beans, stove top pan cakes and other rib meat food. However, a Texan culinary school pledge a varied selection of cooking techniques ranging from simple home cooked selections to Parisian method of cooking and baking.
Any aspiring chef will be able to locate a culinary school in most popular cities in Texas. Remington College is located in Dallas. Houston is home to the Art Institute and also the prestigious Culinary Institute Alain & Marie LeNôtre while the Texas Culinary Academy is located in Austin.
Any cooking school in Texas offer courses which can range from simple syllabus like producing a niche chilli dish or can be as complicated as a diploma program similar to those followed by the Texas Culinary Academy or the renowned Culinary Institute Alain & Marie LeNôtre.
The Texas Culinary Academy offers the Cordou Bleu (blue ribbon) course, which is linked to its award winning parent school's program in Paris, also of the same name. However, in Texas, culinary students are taught both typical French and latest American cooking skills.
The Culinary Institute Alain & Marie LeNôtre, cloned from French cooking schools, is highly acclaimed for churning graduating chefs for the eating institutions earlier than their competitors. It fast tracks its course to fifteen months compared to two years in normal circumstances.
A lot of Texan cooking schools focus on a small number of students to a teacher ratio to ensure students benefit from the one-to-one relationship to pick up cooking techniques. However, a prestigious institute also includes management skill in their course. This is very relevant in current kitchens.
The Culinary Institute Alain & Marie LeNôtre is a highly respectable Texan culinary learning centre. It is ranked within the top 50 most prestigious culinary schools in America. It is reported that the school received some returning graduates to do apprenticeship.
A standard Texan culinary school will include the Tex-Mex cuisine in their syllabus. It is a cooking term referred to American and Mexican fusion food; made famous by Diana Kennedy in 1972. The course will include the fundamental spicy chili con carne and the all-time favourite Mexican tacos and delicious fajitas. Hence, be it the wild wild west grilled beans or a delicate French soufflé that you intent to learn, the suitable Texas culinary institution is eagerly awaiting for you to enroll to make your cooking career a reality.
Abhishek is really passionate about Cooking and he has got some great Cooking Secrets. up his sleeves! Download his FREE 88 Page Ebook, "Cooking Mastery!" from his website http://www.Cooking-Guru.com/770/index.htm. Only limited Free Copies available.
Article Source: http://EzineArticles.com/?expert=Abhishek_Agarwal
Thursday, July 1, 2010
Wednesday, June 30, 2010
Austin Culinary Arts School
Austin Culinary Arts School
By Milos Pesic
Austin is one of the centers for culinary arts in Texas. Almost a hundred restaurants, hotels and resorts are already operating throughout Austin, each serving specialties prepared by professional cooks or chefs. The culinary style found in the area is said to be diverse and a number of training opportunities are now available for aspirants to consider. Several reports also revealed that in Austin, Texas the hospitality industry has nearly doubled in the past decade, supporting more than 130 hotels and resorts. Well, it is this condition actually that makes Austin an ideal place to study these arts.
The Austin culinary schools now come in great number. They can be found all throughout the area and each offers degrees and programs in culinary arts that are designed to help prepare people in finding job possibilities in the culinary field. What is nice to know about the Austin culinary schools is that all of their programs are handled and conducted by professional culinary artists. They are even offered with a good balance of hands-on trainings and theoretical instructions.
If you are wondering what particular Austin culinary schools are popular in Texas and in the United States, read on. Below are two of the most well-known culinary schools that have been serving the Austin area with high quality culinary education. Here are the best picks:
Texas Culinary Academy
Considered throughout Texas as an upshot of a Chef Apprenticeship program that was approved by the American Culinary Federation in 1981, the Texas Culinary Academy has partnered with one of the most prestigious institutions in culinary industry, the Le Cordon Bleu. It is this partnership that sets the Texas Culinary Academy one of the best Austin culinary schools available. They are noted specifically for the high quality education that they provide which features a unique combination of classical French culinary techniques with the innovative American technology. Today, this Austin culinary arts school has made their pursuit of excellence their primary foundation for success in today's rapidly growing culinary field.
Culinary Academy of Austin
Here is but another notable culinary arts school serving the Austin area with a high quality education, the Culinary Academy of Austin. This institution is particularly committed to helping their students reach their professional goals by way of using the individualized training methodology that they have been offering for years now. What is great about this Austin culinary arts school is that all of their programs are handled by highly experienced and trained culinary instructors. They even work hard just to place their students in the career path that best matches their goals and needs. It is for this effort that the Culinary Academy of Austin is now preferred by many aspirants of culinary arts.
Click here Now for more FREE information about Culinary Arts and Culinary Arts Grants and Scholarships and develop the necessary knowledge to be a successful culinarian
Article Source: http://EzineArticles.com/?expert=Milos_Pesic
By Milos Pesic
Austin is one of the centers for culinary arts in Texas. Almost a hundred restaurants, hotels and resorts are already operating throughout Austin, each serving specialties prepared by professional cooks or chefs. The culinary style found in the area is said to be diverse and a number of training opportunities are now available for aspirants to consider. Several reports also revealed that in Austin, Texas the hospitality industry has nearly doubled in the past decade, supporting more than 130 hotels and resorts. Well, it is this condition actually that makes Austin an ideal place to study these arts.
The Austin culinary schools now come in great number. They can be found all throughout the area and each offers degrees and programs in culinary arts that are designed to help prepare people in finding job possibilities in the culinary field. What is nice to know about the Austin culinary schools is that all of their programs are handled and conducted by professional culinary artists. They are even offered with a good balance of hands-on trainings and theoretical instructions.
If you are wondering what particular Austin culinary schools are popular in Texas and in the United States, read on. Below are two of the most well-known culinary schools that have been serving the Austin area with high quality culinary education. Here are the best picks:
Texas Culinary Academy
Considered throughout Texas as an upshot of a Chef Apprenticeship program that was approved by the American Culinary Federation in 1981, the Texas Culinary Academy has partnered with one of the most prestigious institutions in culinary industry, the Le Cordon Bleu. It is this partnership that sets the Texas Culinary Academy one of the best Austin culinary schools available. They are noted specifically for the high quality education that they provide which features a unique combination of classical French culinary techniques with the innovative American technology. Today, this Austin culinary arts school has made their pursuit of excellence their primary foundation for success in today's rapidly growing culinary field.
Culinary Academy of Austin
Here is but another notable culinary arts school serving the Austin area with a high quality education, the Culinary Academy of Austin. This institution is particularly committed to helping their students reach their professional goals by way of using the individualized training methodology that they have been offering for years now. What is great about this Austin culinary arts school is that all of their programs are handled by highly experienced and trained culinary instructors. They even work hard just to place their students in the career path that best matches their goals and needs. It is for this effort that the Culinary Academy of Austin is now preferred by many aspirants of culinary arts.
Click here Now for more FREE information about Culinary Arts and Culinary Arts Grants and Scholarships and develop the necessary knowledge to be a successful culinarian
Article Source: http://EzineArticles.com/?expert=Milos_Pesic
Tuesday, March 31, 2009
Kansas City chef gets national nod
By JILL WENDHOLT SILVA
The Kansas City Star
Chef Colby Garrelts of Bluestem, an upscale progressive-American bistro in Westport, received his third James Beard nomination for Best Chef of the Midwest last week.
The equivalent of a culinary Oscar, winners will be announced at a ceremony in New York City on May 4 at Avery Fisher Hall at the Lincoln Center. Award co-hosts include Emeril Lagasse, Iron chef Cat Cora and actor Stanley Tucci.
Other nominees include Minneapolis chefs Isaac Becker of 112 Eatery, Tim McKee of La Belle Vie and Alexander Roberts of Restaurant Alma, as well as Gerard Craft of Niche in St. Louis.
On the eve of his restaurant’s fifth anniversary, The Star caught up with the 34-year-old Garrelts to chat about his favorite food Web sites, the chefs he admires most and the impact a big win might have on his career.
Signature dish: Torchon de foie gras. (To watch Garrelts prepare the seasonal version pictured nelow, go to www.kansascity.com.)
Colby Garrelts’ signature dish: torchon de foie gras, apple butter, amarena cherry, peanut and brioche bread pudding.
Favorite pig-out food: Probably fried chicken. I pretty much grew up on it. Growing up, there was a restaurant called Boots and Coates that was located at 103rd. It’s gone. Now I go to Stroud’s. Or once a year, usually around the Super Bowl, my dad and his friends do a fried chicken cookoff.
Favorite food Web site: I talk a lot on forums on www.egullet.com. As far as researching recipes, if I’m stuck on something and need direction I like www.epicurious.com or www.ideasinfood.com.
Favorite American chef idol: I tend to pay attention to the guys who are younger than me. I watch Daniel Humm of Eleven Madison Park and Graham Elliot Bowles at Graham Elliot Restaurant in Chicago. Sean Brock of McCrady’s in Charleston does molecular comfort food, if that makes any sense. I follow him because he raises his own pigs and farms everything he uses in the restaurant. He’s fascinating because those two worlds don’t always mix. He does sous-vide pork (a method of cooking with pressure at low temperatures) with cowpeas and a sauce out of cornbread.
I wouldn’t say I have an idol, though. I really try to stay away from the hot people because usually people start emulating instead of thinking outside the box. I want to be one of those younger people. I want to continue to grow.
Where do you most want to eat/drink when you’re in New York City? If you can believe it, I’ve never eaten at Mario Batali’s Babbo.
Have you ever met Mario? I was at a party with him once and had a beer with him, but I don’t think that he’d remember me. I also want to try for Milk & Honey, an old-goober lounge that is trendy. (Milk & Honey, www.mlkhny.com /newyork, is located on Manhattan’s Lower East Side and restricts entrance to referrals or appointment only.)
You mean like an underground speakeasy-style club? Yeah, there’s a big movement out there right now like (Kansas City mixologist) Ryan Maybee’s trying to do with Manifesto (a speakeasy club that has yet to open).
Will you write an acceptance speech for the James Beard awards? Yes, I am. This time I’m going to. If I win I’m going to take Megan (his wife, co/owner and an accomplished pastry chef in her own right) up with me. This award is not really a chef award; it’s an award for the restaurant.
What does it mean to be nominated by your peers for such a prestigious award? It’s huge. It’s been a goal. It seemed a very unattainable goal at one point, but we have plotted out certain goals and done our best to reach them. I’d like to win because then I can focus more on the business end of it. This is, by far, not our last restaurant. Hopefully it’s just our first restaurant. Also, I’ve been approached and I think I might do a book.
Original article found here: www.kansascity.com/living/food/story
The Kansas City Star
Chef Colby Garrelts of Bluestem, an upscale progressive-American bistro in Westport, received his third James Beard nomination for Best Chef of the Midwest last week.
The equivalent of a culinary Oscar, winners will be announced at a ceremony in New York City on May 4 at Avery Fisher Hall at the Lincoln Center. Award co-hosts include Emeril Lagasse, Iron chef Cat Cora and actor Stanley Tucci.
Other nominees include Minneapolis chefs Isaac Becker of 112 Eatery, Tim McKee of La Belle Vie and Alexander Roberts of Restaurant Alma, as well as Gerard Craft of Niche in St. Louis.
On the eve of his restaurant’s fifth anniversary, The Star caught up with the 34-year-old Garrelts to chat about his favorite food Web sites, the chefs he admires most and the impact a big win might have on his career.
Signature dish: Torchon de foie gras. (To watch Garrelts prepare the seasonal version pictured nelow, go to www.kansascity.com.)
Colby Garrelts’ signature dish: torchon de foie gras, apple butter, amarena cherry, peanut and brioche bread pudding.Favorite pig-out food: Probably fried chicken. I pretty much grew up on it. Growing up, there was a restaurant called Boots and Coates that was located at 103rd. It’s gone. Now I go to Stroud’s. Or once a year, usually around the Super Bowl, my dad and his friends do a fried chicken cookoff.
Favorite food Web site: I talk a lot on forums on www.egullet.com. As far as researching recipes, if I’m stuck on something and need direction I like www.epicurious.com or www.ideasinfood.com.
Favorite American chef idol: I tend to pay attention to the guys who are younger than me. I watch Daniel Humm of Eleven Madison Park and Graham Elliot Bowles at Graham Elliot Restaurant in Chicago. Sean Brock of McCrady’s in Charleston does molecular comfort food, if that makes any sense. I follow him because he raises his own pigs and farms everything he uses in the restaurant. He’s fascinating because those two worlds don’t always mix. He does sous-vide pork (a method of cooking with pressure at low temperatures) with cowpeas and a sauce out of cornbread.
I wouldn’t say I have an idol, though. I really try to stay away from the hot people because usually people start emulating instead of thinking outside the box. I want to be one of those younger people. I want to continue to grow.
Where do you most want to eat/drink when you’re in New York City? If you can believe it, I’ve never eaten at Mario Batali’s Babbo.
Have you ever met Mario? I was at a party with him once and had a beer with him, but I don’t think that he’d remember me. I also want to try for Milk & Honey, an old-goober lounge that is trendy. (Milk & Honey, www.mlkhny.com /newyork, is located on Manhattan’s Lower East Side and restricts entrance to referrals or appointment only.)
You mean like an underground speakeasy-style club? Yeah, there’s a big movement out there right now like (Kansas City mixologist) Ryan Maybee’s trying to do with Manifesto (a speakeasy club that has yet to open).
Will you write an acceptance speech for the James Beard awards? Yes, I am. This time I’m going to. If I win I’m going to take Megan (his wife, co/owner and an accomplished pastry chef in her own right) up with me. This award is not really a chef award; it’s an award for the restaurant.
What does it mean to be nominated by your peers for such a prestigious award? It’s huge. It’s been a goal. It seemed a very unattainable goal at one point, but we have plotted out certain goals and done our best to reach them. I’d like to win because then I can focus more on the business end of it. This is, by far, not our last restaurant. Hopefully it’s just our first restaurant. Also, I’ve been approached and I think I might do a book.
Original article found here: www.kansascity.com/living/food/story
Sunday, August 31, 2008
Culinary Schools in Austin, TX
from chef2chef.net
Texas Culinary Academy in Austin sits on a 52,000 square-foot industry-current facility. As a student here, you will be taught traditional and innovative techniques by chef instructors. In addition to the fine curricula the school offers, there is also the benefit of living in one of the most exciting capital cities in the country.
Texas Culinary Academy offers an education in culinary arts or pâtisserie & baking, which means you can hone the chef skills you need to pursue an exciting career. The Le Cordon Bleu Culinary Arts Program will teach you how to cook, how to manage food inventory and kitchen staff and more. The Le Cordon Bleu Pâtisserie & Baking Program provides both fundamental and advanced baking techniques. What's more, the externship program can get you out of the student kitchens and into real-world venues. Get hands-on training alongside working chefs! Please note that classes are subject to change.
They say everything is bigger in Texas, and the Lone Star State's culinary and cultural scenes are no exception. Austin, known as the live music capital of the world, offers live bluegrass, rock, country, and everything in between. Beyond music, there are galleries, museums, theatre, and quality restaurants. The food in Austin is as diverse as the music. You can find good old meaty Texas chow as well as vegetarian or fine gourmet-perfect for the culinary student looking for inspiration.
Texas Culinary Academy--Culinary Education the Le Cordon Bleu Way
Texas Culinary Academy in Austin sits on a 52,000 square-foot industry-current facility. As a student here, you will be taught traditional and innovative techniques by chef instructors. In addition to the fine curricula the school offers, there is also the benefit of living in one of the most exciting capital cities in the country.
Le Cordon Bleu Programs Offers Quality Culinary and Pastry Chef Training
Texas Culinary Academy offers an education in culinary arts or pâtisserie & baking, which means you can hone the chef skills you need to pursue an exciting career. The Le Cordon Bleu Culinary Arts Program will teach you how to cook, how to manage food inventory and kitchen staff and more. The Le Cordon Bleu Pâtisserie & Baking Program provides both fundamental and advanced baking techniques. What's more, the externship program can get you out of the student kitchens and into real-world venues. Get hands-on training alongside working chefs! Please note that classes are subject to change.
Austin Is a Cultural Hub, Culinary Oasis
They say everything is bigger in Texas, and the Lone Star State's culinary and cultural scenes are no exception. Austin, known as the live music capital of the world, offers live bluegrass, rock, country, and everything in between. Beyond music, there are galleries, museums, theatre, and quality restaurants. The food in Austin is as diverse as the music. You can find good old meaty Texas chow as well as vegetarian or fine gourmet-perfect for the culinary student looking for inspiration.
Subscribe to:
Posts (Atom)