Culinary Arts Cooking Schools

The many culinary arts cooking schools, both in the United States and around the world. They have taken our taste buds into many diverse cuisines and cultures.


Although my parents were very good cooks, they would not believe all the different foods that I prepare from around the world. In my day, pizza was the big breakthrough in our American cuisine. Today it is a staple in every person’s diet. We are now able to step out of our kitchens and into a neighboring restaurant and enjoy foods from around the world, mainly due to the teachings in these schools. Because of the diners demands, students must come to us with extensive training and knowledge of techniques and ingredients.


By enrolling in one of the culinary arts cooking schools one can submerge themselves in a total education in cooking. If one chooses they can concentrate only on pastry making, which turns out some wonderful pastry chefs. When I think of pastry chefs, the one at the Marriott Hotel in Costa Rico comes to my mind. They have the most beautiful and delicious pastries in the hotel bakery. This chef is very valuable and I am sure makes a nice income for his work. You can see why it is good to specialize in a specific field in your education, whether it is a pastry chef, sous chef or even a personal chef.


Other courses combine cooking with a fun cooking travel tour. Almost every state in the United States has some form of cooking training. From these schools here in the United States one can learn to cook the cuisines from other countries around the world. No other time has this quality education been so available to every interested person. Whether you are looking for a fun learning experience or a more serious professionally motivated education, there is something for you.



For those who wish to travel to other countries, schools are available that teach all the local cuisines using locally grown products. By combining cooking with sightseeing, one will be able to understand more thoroughly the cuisines from the country. For instance, cocoa, coffee, many different fruits, vegetables, herbs and grains are grown in Ecuador. If you travel to Ecuador you would be able to see this food from Ecuador show up in the recipes. By visiting the farms where these things are grown and seeing the rich soil, you will understand how most can be grown organically.

I have spent time visiting and traveling Ecuador so I have been able to learn a lot about the food there. The quinoa is one of my favorite local foods because it is rich in protein and nutrients and is adaptable to many recipes. The cocoa trees are interesting, not just because I love chocolate but it also has health benefits and helps with altitude sickness. I have also found it interesting how some Ecuadorian people still bake bread in the outside clay ovens.


Authentic Mexican recipes have become so popular here in the United States (and in other parts of the world) over the past years. We love the great fresh tortillas used in many recipes like enchiladas, tamales and quesadillas. The spicy salsa is so delicious! All this made from local ingredients including numerous peppers like jalapeno peppers. To get the authentic Mexican recipes, it has to be put together with the traditional cooking techniques. This is why it is best to visit culinary arts cooking schools in the home land where you want to learn the cuisine; or have a native of that country teach you here.



Culinary arts cooking schools visits to Italy, Germany or France would let you experience some of the great vineyards of the world. Even though the climates and soil in different regions must be somewhat alike, each has its own unique taste in the grapes. These regional wines add unique flavors in their cooking.


The cheeses, creams and butters from many countries as Ireland, Denmark, Switzerland and France, certainly lend to the delicious regional dishes of those countries. I did a taste testing experiment on butters from other countries with a group of friends. In the finals were the ones from Denmark and Ireland. The Irish butter won out. These ingredients do make a difference in our cooking.


We all know that the cheese coming from Switzerland is some of the most delicious. I can tell you from experience that the heavy creams used in the French cooking make the French desserts like none other. In each country’s culinary arts cooking schools these regional products will be utilized to the fullest. Every country has its own specialty products and the most traditional use for them will be learned in that country. Culinary arts cooking schools offers a wide vary of experiences for the professional as well as novice cooks.

SWEET DOUGH RECIPE A practical recipe for culinary arts cooking schools


If you go to culinary arts cooking schools to be a pastry chef, you will learn a good basic sweet dough recipe. This orange rolls recipe might be time consuming but it is worth the effort.

  • 2 Packages active dry yeast
  • ¼ Cup warm water
  • ½ Cup softened butter
  • ½ Cup sugar
  • 3 Well beaten eggs
  • 1 Cup warm water
  • 4 ½ Cups sifted flour
  • 1 ½ Teaspoons salt


Soften yeast in ¼ cup warm water.

Combine in a large bowl butter, sugar, eggs, 1 cup warm water and salt.

Stir in softened yeast and 2 ½ Cups of flour; beat until smooth.

Add remaining flour to make a soft dough; cover and allow to rise in a warm place until doubled, 1 to 1 ½ hours.

Punch dough down, cover and refrigerate overnight.

Divide dough in half and roll each portion on lightly floured board in rectangle ½ inch thick.

Spread with orange mixture (below); roll up jelly roll style and cut in 1 inch thickness.

Place in greased muffin pans, cover and let rise in warm place for 3 hours.

Bake for 15 minutes at 400F degrees or until golden brown.


ORANGE MIXTURE

  • ¼ Cup softened butter
  • ½ Cup sugar
  • 2 Teaspoons grated orange rind


STICKY BUN RECIPE


  • 3 ¼ Cups flour
  • 2 Package dry yeast
  • ¾ Cup milk
  • ½ Cup water
  • ¼ Cup butter
  • ¼ Cup sugar
  • 1 Teaspoon salt
  • 1 Egg

In large mixing bowl combine 1 ½ cups flour and yeast and blend.
Combine milk, water, butter, sugar and salt in saucepan.
Heat while stirring to 120F degrees; pour into flour yeast mixture.
Add egg and beat with mixer on low for 1 minute.
Scrape bowl down and beat on high speed for 3 minutes.
By hand beat in remaining 1 ¾ cups flour scraping sides of bowl.
Cover and let rise in warm place until double about 30 minutes.
While dough is rising prepare topping (below).
Drop topping by tablespoons into well greased muffin cups or 10 X 15 inch jelly roll pan.
Stir down batter; drop by tablespoons into pan.
Cover and let rise 30 minutes; bake at 375F degrees for 12 to 15 minutes.
Cool a couple minutes; then turn upside down onto wax paper lines tray.


Topping:

  • ¾ Cup butter
  • 1 Cup firmly packed brown sugar
  • 1 Tablespoon water
  • 1 Teaspoon cinnamon
  • 1 Tablespoon light corn syrup
  • 3/4 Cup chopped nuts

In medium saucepan, combine all ingredients.
Cook over low until butter melts.

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