GatewayGourmet Blog

on June 3, 2011

Certified Dietary Manager

. 0 Comments

If you have been considering culinary school but aren’t sure if you’re ready to take on the tuition costs or student loan debt, you may have heard about culinary careers in the military. More than one million meals are made in military kitchens every day, feeding thousands of men and women three times a day. This type of food service requires a large number of trained cooks—almost all of whom are part of the military themselves.

What Can I Learn in a Military-Based Culinary Program?

Food service specialists in the military learn many of the same skills that are taught in standard culinary schools around the world. This includes:

Ordering and receiving produce and meat
Butchery/Knife skills
Cooking meat products
Preparing gravies and sauces
Baking and entry-level pastry skills
Food service
Cleaning and maintenance
Nutrition
Health, food safety, and sanitation

In most cases, you will receive nine weeks of basic training and nine weeks of more specialized training before you begin your official on-the-job culinary work.

While more refined skills aren’t likely to be learned in a military kitchen, the focus here is on maximizing nutrition and serving a large number of people in the most efficient manner possible. This can translate to great training for work in a commercial kitchen or industrial food plant—but probably not a career as an Executive Chef at a five-star New York restaurant. In fact, many culinary professionals find that four years (or longer) spent so close to military-style food that gives them little creativity does more to diminish a love of the culinary field than anything else.

Is Military Culinary Training Right for Me?

Only you can answer that question. On the one hand, working for the military offers great job stability, free culinary training, and the opportunity to help serve our country. You may also find yourself aboard an aircraft carrier in Japan, cruising in a submarine patrolling the Atlantic Ocean, or in a boot camp in Georgia—you can see the world and experience more than you might have ever imagined. However, because you sign a contract of service, there is no changing your mind once you’ve begun your military career. If you find that the learning atmosphere isn’t right for you, there are few opportunities to move over to a new field.

Culinary school—whether done at a private technical institution, a public university, or the military—can be a great way to begin a career in one of the most stable job industries in the world. As is the case with any program you’re considering, be sure to weigh all the pros and cons before you make a final decision.

Related Topics:

Is Culinary School for Everyone?

Culinary Career Options: Special Event Coordinator

Published

on June 1, 2011

Combining Sales Experience With Culinary Training

. 0 Comments

One of the most popular careers in the hospitality management field is that of a special event coordinator. Hotels, catering companies, and trade centers make quite a bit of their money from large events that range from traditional weddings to large, corporate meetings. In addition to providing a space for the event to take place, these companies may also be responsible for the food, decorations, overall management, and cleanup.

In order to get all this accomplished and keep the client happy with the outcome, there is usually a special event coordinator in charge of it all. Whether managing employees on the line in the kitchen or overseeing dozens of vendors brought in to make the event a success, this is one job that comes with big responsibility—and big pay.

What Does a Hotel Event Coordinator Do?

The special event coordinator at a hotel, restaurant, or other event location handles the logistics of handling a large crowd. Duties may include:

Coordinating vendors (such as florists, caterers, photographers, etc.)
Managing a budget
Marketing the company
Bringing in new clientele
Planning a menu and/or helping produce and serve food
Upholding safety and sanitation levels
Securing lodging for large numbers of guests
Setting up audio-visual equipment
Coordinating transportation
Handling client contracts and payments

How Much Does an Event Coordinator Earn?

Because of the wide range of responsibilities and the long hours the job can demand, top special event coordinators can command up to $80,000 per year. The average is a little bit lower than that at between $30,000 to $50,000 annually, but there is typically room for upward mobility as your career develops. In fact, many of these positions offer commissions for signing up large events, so your potential to earn goes even higher.

How Does a Hospitality Management Degree Help?

Although a degree isn’t required, an education in hospitality management from a university or culinary school can go a long way in boosting your career. Hotel management programs tend to work best for fields like this, since students can choose between a two-year Associate degree, a four-year Bachelor’s degree, or even a six-year Master’s program. As you move up the educational ladder, you’ll find more chances to specialize and to develop the advanced business skills necessary to succeed in a supervisory role.

Depending on the culinary school or hospitality management program you enter, you may find yourself taking classes in:

Hotel operations
Office administration
Event planning
Food and beverage operations
Restaurant management
General business and accounting
Communication
Culinary training

Hospitality management and special event coordination isn’t right for everyone, but if you have a passion for the culinary field as well as great organizational and leadership skills, this could be a great way to enjoy a solid future.

Find a Culinary or Hospitality Management School in Your City

Do You Need Culinary Training to Become a Butcher?

Published

on May 26, 2011

How Do I Understand Cuts of Beef?

. 0 Comments

Becoming a Butcher Almost all great chefs have butchering skills. You’ve seen them on television and in the kitchen—with a huge knife and a whole lot of speed, these professionals go to work breaking down whole chickens, de-boning fish, and taking apart huge cuts of beef.

In a good culinary arts program, butchering will be part of the curriculum—if not a whole class, then at least a large part of one. That’s because butchering, like any prep work, is important for getting the right flavors, right portion sizes, and right consistencies in cooking times.

However, butchering as its own profession, is a lot more than just breaking down a few chickens. The butchers you see working at grocery stores, specialty shops, and industrial processing plants know how to use a variety of different tools (knives, grinders, saws), and can create large quantities of product that retain quality throughout their distribution.

How to Become a Butcher

Most culinary schools and vocational training centers aren’t going to offer a course or degree program on becoming a butcher. With ties to a centuries-old practice, butchering is still one of those fields that relies heavily on the apprenticeship approach. In exchange for a few years of work at a lower rate of pay, you can learn all you need to know about being a butcher through hands-on learning.

Of course, apprenticeships in butcher shops aren’t exactly easy to find, either. In many cases, this is still very much a family trade, and you will need the right connections to get into an entry-level position. This is where a culinary degree might come in handy. Having those two to four years of formal training might be what you need to convince employers that you are serious about the trade and want to dedicate your life to learning to be the best.

Some specific butchering programs do exist to help you boost your resume, as well, if you can find them. For example, look for programs that offer a certificate in meat cutting or even an Associate of Applied Science in meat processing and food safety.

Why Culinary Training Might Help Even More

Although still popular in some parts of the country, most butcher shops aren’t able to succeed by providing all meat, all the time. As more and more specialty and niche restaurants develop, butchers have had to change their approach. Combining a butcher’s shop and a deli, or providing gourmet foods and cuts of meat that appeal to a higher-end clientele, are both approaches that have met with success in the past.

That’s where your culinary degree might also come into play. If you can sell yourself as both a butcher and as a forward-thinker with plans to expand into the culinary world, you can meet with great success and enjoy a long and fruitful career!

Related Topics:

Culinary Career Choices

Find a Culinary School In Your City

What is Culinary Agritourism?

Published

on May 19, 2011

Cooking and the Tourism Industry

. 1 Comment

Culinary school and fine dining are pretty hot topics these days. More and more people are discovering that good food is within their reach, regardless of whether they live in a big city or a small town. Eating well—and eating deliciously—is becoming the standard for families and individuals in just about every location in the United States, and the accepted path to becoming a part of this industry is through a recognized culinary arts program.

Of course, all this interest means that there are more options in dining and the culinary world than ever before. Expect to see one such option, culinary agritourism, coming to a town near you in the next few years.

The Agritourism Industry

Agritourism is defined as a farm or ranch-based activity that draws in visitors. Agricultural operations traditionally have few revenue streams outside of their every day food production, so agritourism was developed as a way to make money and promote interest in a particular farm.

For example, many farms have fall-themed harvest festivals every year or pick-your-own produce events. Dude ranches are also common, and the top ones can draw in worldwide visitors for a chance at living the Wild West lifestyle…if only for a few days.

Culinary agritourism is a branch of this type of activity. Instead of interacting with farms and ranches just to learn about the land, visitors have the chance to talk to farmers, growers, and chefs—all of whom work together to use the freshest and best ingredients in meals and wines to tempt any palate.

The new focus on culinary agritourism has its roots in Washington state, more specifically on the west coast counties near Seattle. The state recently ran a marketing campaign to encourage travelers to spend two days at local bed and breakfast and hotel locations (even sometimes at the farms themselves) to visit the fields, fisheries, and wineries of the area, followed by a trip to the restaurants that regularly tap into those same resources for their daily cuisine output.

Why Culinary Agritourism Works—and How to Get Involved

Because we live in an age where people are more concerned than ever before with how and where their food is produced—and what it means for the environment—culinary agritourism is only expected to increase in popularity. Educational trips for students, gala evenings for charitable events, and bed and breakfast opportunities make this a potentially profitable field for all involved.

As a culinary student, you can focus on the agricultural aspect of food production or look into sustainable restaurant opportunities as a way to learn more about agritourism. As a working professional, you may want to shift your focus to locally grown food, and partner with area farms to create the kind of culinary experience that has people coming back for more.

What is a Food Activist?

Culinary Training Options: The Street Food Phenomenon

Published

Becoming a “Fast Food” Chef

on May 16, 2011

in Cooking Techniques

. 0 Comments

Most people associate culinary school with haute cuisine—the food you find served in five star restaurants, with several courses laid out on the table, exquisite sauces, and wine pairings that come with a hefty price tag. The general consensus is: the higher your education, the more advanced your skills, and the closer you get to this dream come true.

While it’s true that many culinary students do aspire to these heights of restaurant ownership, not everyone is interested in the fine dining experience. In fact, more and more culinary professionals are taking a step away from the structure of fine dining to embrace their true culinary roots: street food.

What is Street Food?

By definition, street food is any meal you get from a vendor on the sidewalk or roadside, usually via a portable food stall or temporary set up. Known for being a fast, tasty meal option at a relatively low cost, street food is actually the original dining experience. Almost every culture in the world has some version of street food, and it has grown to symbolize the origin and complex flavors of each part of the world.

Of course, in our modern age, street food can sometimes carry a bad reputation. For example, the lack of electricity, running water, and refrigeration evident in a street-side food stall makes some people afraid of issues related to food safety. Because it is fast food, many people also assume there is a lack of nutrition in such quick and easy fare.

The Modern Street Food Approach

Fortunately, there are regulations in place in the United States that ensure food safety and sanitation methods are met. It’s also becoming increasingly common for street food vendors to straddle the line between fast food and a more culinary-oriented approach. The result is delicious, authentic food that often taps into local produce and farming initiatives.

In fact, there is an entire organization dedicated to the pursuit of quality and excellence in street food, further promoting its place in the culinary tradebooks. Many culinary professionals incorporate some kind of street food in their menus, and even the popular television competition Top Chef promotes the street food phenomenon in some of their weekly challenges.

If culturally authentic cuisine is something you’re interested in, street food might be a great place to turn your studies. You may be able to find street food courses as part of your culinary education, or even as a short-term cooking class to help build on your skills—either way, you’re looking at great food, fast food, and a hot new wave in the culinary field.

Related Topics:

Culinary Career Choices With a Culinary Arts Degree

What to Put in Your Restaurant Management Resume

Published

A Day in the Life of a Restaurant Manager

on May 11, 2011

in Baking School and Culinary Career

. 0 Comments

If you’re interested in a restaurant or hospitality management career, you’ll need to come up with a resume for all your job search needs. It doesn’t matter if you’re looking to enter the field with years of hands-on experience, or if you have a restaurant management degree and are going on your first job search—employers are looking for certain key characteristics that will set you apart as a leader in your field.

Your Career Objective and Goals

Take some time to clarify what it is you hope to get out of your restaurant management career. For some, this might be to put a culinary degree to use at the mid-management level; for others, it might have more to do with using years of customer service experience in a restaurant setting. Whenever you are considering a career at the management level, employers are looking for candidates who look ahead to the future five, ten, or even fifteen years—and all within the same organization.

Your Education

If you have a Bachelor’s or Master’s degree in restaurant management or hospitality management, put this close to the top of your resume. That’s because when you attend an accredited and recognized program, you will most likely gain an edge over others interested in the position. Other degrees can also help improve your chances. For example, a culinary degree can prove your commitment and experience in the kitchen, and a general business degree can demonstrate your ability to work well with the accounting and administration aspects of restaurant management.

Your Experience

Although an education is important, there is no substitute for hands-on work experience in the field. This doesn’t mean you have to have spent years training as a sous chef in a kitchen or worked your way up through the ranks. In many cases, the internship you completed for school or any experience related to business management, customer service, and hospitality will count. Highlight your specific successes and job responsibilities as they relate to the restaurant industry.

Your Skills

Restaurant management positions draw on many different types of skills—not all of which are directly related to working in the industry. Things like accounting, office administration, customer service, human resources, conflict management, inventory control, and marketing can all be counted as skills that will help you excel in the field, even if these skills were acquired in a different industry.

One of the reasons restaurant and hospitality management makes such a great lifelong career is that there are so many different aspects of the industry that you can focus on. Whether you’re more interested in the cooking side of things, customer service, or business management, your unique skills and experience can translate to an incredible future.

Find a Restaurant/Hospitality Management School in Your City

Are The Culinary Arts More Science or Art?

Published

on May 9, 2011

Careers in Food Packaging

. 0 Comments

As the name suggests, there is a very strong artistic component to the culinary arts. Requiring the intense training of an artist as well as the flair of someone who knows how to present and style food for maximum effect, the culinary arts are part of a field you can spend anywhere from weeks to years training for.

However, anyone who has ever worked in a bakery or written a recipe will tell you that there is a very strong scientific component to food preparation, as well. Whether it’s understanding the chemistry behind leavening agents, using caramelization to add robust flavors and depth to a dish, or tapping into the properties of liquid nitrogen for a touch of molecular gastronomy, many top chefs today use science as a foundation for all that they do in the kitchen.

When you attend a top culinary school, you’re most likely going to get a little bit of both worlds: the arts and the sciences. And as you develop your skills and find the niche that will carry you through your profession, you will be able to incorporate as much of either quality as you want.

The Arts and Culinary Training

For a strong artistic focus within the culinary field, you may be able to find work in:

Cake Decorating
Plating/Food Expedition
Menu Creation
Food Styling
Food Photography
Food Writing
Food Blogging

You can also become an Executive Chef or other decision-maker in the kitchen, where the food you put out is as much an a visual experience as it is an taste-based one.

The Sciences and Culinary Training

If you’re interested in a strong scientific component, you may want to consider fields in:

Baking and Pastry Arts
Molecular Gastronomy
Local Resource Production
Gardening/Agricultural Development
Food Science
Food Safety and Sanitation
Commercial Food Production
Kitchen Technology
Cookbook Writing

Depending on your personal background, you can also incorporate the sciences into your own kitchen or restaurant in small steps (such as growing your own produce or using a few molecular gastronomy techniques).

One of the best things about the culinary field is that you can develop your own path and focus. Whether you love the creative aspect of cooking or the science behind it, there are possibilities in a culinary career for everyone.

Related Topics:

Certified Dietary Manager

Culinary Opportunities in High School

Published

on May 4, 2011

Culinary School Prerequisites

. 0 Comments

culinary opportunities in high school Starting a culinary career doesn’t always occur after you graduate from high school. In fact, the culinary arts and high school education are rapidly coming together as a way to prepare students for a strong future. Learning real, usable skills at this level allows students to take on post-graduate employment that much faster, or to be prepared for culinary college with a few advance skills already in place.

This fusion of high school learning and culinary training takes many different forms.

Traditionally, the only way students could learn how to cook was in home economics or even basic cooking classes. While these are great stepping stones, don’t expect to learn usable professional skills. The focus here is on cooking for personal use and as an introduction to measurements and home kitchen technology.

Many schools are taking this idea one step further by incorporating culinary arts programs at a vocational level. Magnet schools and charter schools are the best examples of this, since these educational facilities are designed around building specific skills within the student populace. In addition to core math and English classes, you will find restaurant management courses, student-run bakeries and restaurants, and even internship opportunities outside of the school. Overall, these programs tend to be faster paced than traditional classes.

Other public schools incorporate culinary arts programs for those students who demonstrate an aptitude and interest in the field. These programs are often partnered by outside nonprofit providers (such as the Careers through Culinary Arts Program). These programs focus on lower income and underserved high school populations, allowing the students to develop college and career opportunities in the restaurant industry. These programs are found primarily in urban school centers.

Some students might also be able to take advantage of Running Start programs, which allow junior- and senior-level high school students to take courses at a local college. Other opportunities include working in a restaurant after school or even working in the cafeteria at lunchtime.

Getting an early start on a culinary education is a great way to build skills and learn if this field is right for you. If you live in an area where culinary training in high school is available, it is best to learn what you can do to take advantage of it. However, if you don’t start culinary school until you’re ready for college, you can still look forward to a good future and great job opportunities the more traditional way.

Related Topics:

Culinary School Competition

How to Get into Culinary School

What is on a Restaurant Management Course List?

Published

on May 2, 2011

Restaurant Management Careers: Food Service Managers

. 1 Comment

Restaurant Management Course If you’re interested in entering the culinary field at the managerial level, you may want to consider a degree or program in restaurant management. This educational concentration, which is growing in popularity among hotels, restaurateurs, and catering companies, allows you to combine business training with culinary skills to make a real impact behind the scenes.

Although each school is necessarily different, much of the coursework you’ll encounter is the similar. Before selecting a restaurant management program for yourself, ask to see the school’s list of courses to ensure that you are getting the education you need to succeed in the field.

General Business Courses

General business courses are applicable at restaurants, hotels, and any other type of managerial setting. These courses will allow you to branch away from the culinary field if you choose to at a later date:

Career Development
Managerial Accounting
Global Management
Organizational Development
Human Resource Management
Business Planning and Marketing
Public Relations
Procedures and Manuals
Information Management Systems
Cost Control
Sustainable Purchasing

Culinary-Based Courses

You aren’t likely to encounter a heavy focus on cooking techniques and skills, but that doesn’t mean you can skip this side of the restaurant industry altogether. You can expect to learn:

Cooking and Food Preparation
History of Cuisine
Food Display and Buffet Techniques
Menu Creation
Food and Beverage Operations

Restaurant Growth and Development Courses

Part of being a successful restaurateur is being able to build a business from the ground up. You may take courses in:

Facilities Design
Restaurant Concepts and Creation
Restaurant Real Estate
Kitchen Design and Equipment

Hospitality Industry Courses

Other basic management courses that focus specifically on restaurants and the hospitality industry include:

Safety and Sanitation
Menu Management
Legal Issues and Ethics in Hospitality
Event Management
Hospitality Industry Trends
Tourism Management
Hotel Operations Management
Wine and Spirits Management
Casino Operations

Although most programs offer training at the Bachelor or Master’s degree level, you may be able to find diploma/certificate programs or build on an existing culinary degree with continuing education courses in restaurant management. Depending on your personal goals and interests, you can spend months or years developing skills in this field.

Find a Hospitality Management School in Your City

Careers in Food Safety

Published

on April 27, 2011