If you are a foodie or if you love cooking, maybe you have considered entering into culinary school. It sounds romantic, and indeed, many culinary Johnny-come-latelies say it’s their true calling. But culinary school is not to be entered into lightly for those questioning their current careers. It’s not cheap, it’s demanding and the pay once out of school is crappy. Chances are, you’re not destined to open a Michelin Starred restaurant or have a chance encounter with the “Masterchef” producers in the lobby of Le Cordon Bleu. With that in mind, you need to the various factors you have to consider before you take the plunge and bid your (insert day job here) adieu. Check out our links below for this great read.
We have really some interesting links for you. Oh, also for this week, we thought we’d feature gourmet pizza recipes. I know you’d love that!
- How beer might meet its match
- Are eggs healthy? Answer lies in the hen
- How a Man Should Eat a Fresh Tomato
- Thinking Inside the Box
- Electronic tongue identifies different cava wines
- Sushi Chef Crafts Amazing Superhero, Pokemon and ‘Star Wars’ Characters From Food
- You want to go to culinary school?
- Celebrity chef Gordon Ramsay tired of being known as cooking bad boy
- Staff are the key to success, says Aussie Michelin chef
|George Foreman GR20B Family-Size 60-Square-Inch Nonstick
No need to give up the taste of delicious grilled food once the weather turns cold and rainy. This easy-to-use countertop
grill makes it possible to enjoy delicious grilled foods all year long.
- Will the Soul Food Bubble Burst?
- Red Red Wine, Stay Close To Me
- BOK CHOY – BINGO - the blog
- Chef Jamie Oliver’s restaurant smashed during U.K. riots
- Your Very Own Cookie-Baking Robot
- Cooking Lessons In Real Time: Google+ Cooking School
- Ramadan Recipes: Almond Sherbet, Turkish Pizza, Homemade Hummus and More
- A medieval recipe for entertainment
- How to get the most out of the farmers market
For a variety of reasons, America has gone soul-food crazy. The biggest driver, most agree, has been the economic downturn. High-end restaurants were forced to scale back and, in some cases, reinvent themselves as casual-dining establishments.
I don’t know about you, but I like my sangria to be strong and sneaky. Mainly because it means that I can entertain myself at dinner parties by getting the boring guests rat assed. Don’t know what ‘rat assed’ is? Well neither did I. Apparently in England they call getting drunk being ‘rat assed’. How glorious is that? Who wants to be drunk, tipsy, or wasted when you could be rat assed?
I was introduced to bok choy when I created a restaurant back in the late nineties.
“Sadly my restaurant in Birmingham got smashed up windows all gone whole area closed, cant open, staff and customers all safe!!,” he tweeted.
For some time I’ve been trying to justify owning a robot without coming across as “that weirdo with the robot.” Now, I think I finally found my cover: A robot that bakes cookies!
Unless you’ve been hiding out from the internet the past two months, you’ve undoubtedly heard about Google+, Google’s new project that “aims to make sharing on the web more like sharing in real life,” according to their site. It’s being touted as a real competitor to Facebook and Twitter, the current social media titans.
Around the world, a staggering 23% of people practice Islam. Here are some tasty Ramadan recipes that you don’t have to be Muslim to enjoy!
MEDIEVAL cooks had an unusual recipe for a soothing drink for a squiffy tummy “for an olde man” involving stale ale and about 13 eggs.
Eating organic, fresh and local has for some shoppers become something of an obsession in recent years, making farmers markets the new grocery stores for passionate foodies, veg-heads, earth moms and Al Gore-devotees. With the fresh-food season in full swing, we offer some tips on how to make the most of your market experience.
Chef Matt G is the guy behind the Chef Blog Digest, he is a well seasoned all rounder when it comes to all things culinary as well is a mad keen blogger in all aspects of the term.