Monthly Archive for July, 2009

Classic French Culinary Training

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on July 24, 2009
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Benefits of Classical French Training

For as long as there have been culinary schools in the United States, there has been an emphasis on classical French culinary training. France has long been hailed as the forefather of all things culinary; gastronomes and chefs have been traveling there for centuries to get the most delight for the palate as possible. As such, classical French training – especially when it comes from direct travel to France or classes at the prestigious Le Cordon Bleu – has become synonymous with class, taste, and just great cuisine.

French Cuisine’s Popularity

French Culinary SchoolsThe reason French cuisine is such a staple of the top culinary schools is that it is at once deceptively simple and decidedly complex. Overall, French cooking is based on very rudimentary concepts that have been perfected over the years. Rich sauces, specialty cuts, and robust ingredients have always played an important role in French training, but using them well requires a good knowledge of the culinary field as well as basic skills not taught everywhere.

For example, the soufflé has long been a staple of French training. The ingredients are few and the steps simple, but actually getting the soufflé to rise and become the perfect texture is something that many culinary students never really can master. That’s because it takes a certain finesse and connection with the ingredients. Baking schools with a French flair have an additional draw, as well. Known as a country where the pastries are rivaled only by the wine, France has a reputation for being a gourmand’s dream.

Choosing a Classic French Culinary School

While having classical French training can go a long way in lending you the prestige you need to land a great culinary career, it tends to come at a higher price and require a little more dedication. If you really want to be steeped in the methods, than a school that focuses solely on French techniques might be for you. Other schools, including the Institute of Culinary Education, offer French training as one of the many components of a great culinary education. Either way, you can develop the skills you need to break away with your own signature flair.

The Truth about Culinary Student Loan Debt

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on July 15, 2009
in Culinary Schools
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culinary school debtCulinary schools are famous for being among the most expensive types of education out there. Although the costs are actually quite similar to what you can expect to pay at other private, vocational training centers and public institutions, it seems to be a running gag that going to culinary school is akin to financial disrepair.

This reputation isn’t completely deserved. While culinary school debts can be difficult for graduates to face right away, there are actually few differences in these types of student loan debts and the more traditional student loans most of us are familiar with.

  • If you borrow from the government, you get the same locked-in rate and repayment plans as students in other fields. You also get the same annual caps and qualification criteria as other students.
  • Private loans are where the real danger lies. Avoid taking out loans affiliated with the school you attend, since they might be more interested in getting you financed rather than getting you the best possible deal. Look instead to options in work-study or even scholarships.
  • One of the main reasons culinary student loan debt seems so high is the post-graduation expected income. While a business school graduate might expect to make $35,000 his or her first year out, most culinary graduates can expect somewhere closer to $20,000.
  • You may be entitled to a “grace period” for at least six months following graduation. This gives you the chance to get a job and get settled before you need to start repaying your loan.
  • Federal and state student aid never goes away. Even if you file for a bankruptcy, student loans granted from the government are going to stick around. Always be sure and borrow as little as possible, even if you’re promised low rates.

Student loan debt isn’t pleasant no matter what you study. For culinary students, however, it can be an added burden due to the low starting wages associated with the culinary field. Be sure to ask questions and pursue all your options before taking on more debt than you can handle.

Related Articles

Finding and Applying for Culinary Scholarships and Grants

A Day in the Life of a Chef

Published
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on July 7, 2009
in Culinary Career
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A Day In The Life of a ChefOne of the biggest perks of getting a good culinary education and becoming a chef is that no two days on the job are exactly the same. When you’re a chef – especially an Executive Chef or restaurant owner – you get quite a bit of creative license and freedom so that you never know what exactly you’ll be called upon to do that day. However, most of the time, you can expect to handle a few key tasks as part of your chef duties.

•    Menu Creation: You might either make a new menu, contribute to a menu, or adjust a menu based on the freshest ingredients available. The ability to think on your feet can go a long way in making the most out of seasonal goods.

•    Good, Old-Fashioned Cooking: Even Executive Chefs get their hands dirty in the kitchen! While you may not be required to prep your food or work on the line, chefs often get right into the thick of things to help get the food looking – and tasting – perfect.

•    Mingling with the Guests: The chef is the superstar of the restaurant. He or she is the force behind the flavors, and many diners like to bring the chef out for compliments or complaints. Having people skills and being able to deal with customers graciously can go a long way in increasing your status.

•    Overseeing Large Teams: This is especially true for Executive Chefs. In the kitchen, there are line cooks, sous chefs, dishwashers, waiters, bartenders, hostesses, and even deliverymen and women to contend with. In addition to being able to direct this team of professionals, a chef has to be prepared to take on any of these roles at a moment’s notice.

•    Running a Business: If you own your own restaurant, you can expect quite a bit of paperwork to fall on your desk. Issues like human resources, accounting, licensing, and correspondence can take away up to half of your time, leaving you with less contact with the food than you may have imagined.

Going to culinary school is a dream come true for many budding chefs. However, remember that being a chef is about more than cooking. It is a multi-faceted career that requires skills, patience, training, and most of all, a love of the craft.