Chef School ReviewChef School Review is a guide to chef schools offering education, diplomas, and degree programs (including Le Cordon Bleu Culinary Programs) in cooking and culinary arts. Includes school reviews, original articles and features, and more.Lettuce Make Salads- June 25, 2007 by Judi Sandall Chef School Review Columnist Chefs create wonderfully tasty designer salads with different kinds of exotic greens&8212;radicchio, arugula, watercress, dandelion, mizuna&8212;but the foundation for most green salads is still one of the following four types of lettuce: Romaine&8212;tall, rigid, densely-packed green leaves that turn lighter as you get to the heart of the matter Crisphead&8212;head lettuce with thinner, densely-packed light green leaves .http://www.chefschoolreview.com/blog/2007/06/lettuce_make_salads.html Chef Spotlight: Alice Waters- June 22, 2007 by Stanley Rubenti Stanley.Rubentihqpublications.com Alice Waters, the Socially Conscious Chef In a world driven by fast food, globalization, and environmental irresponsibility, Alice Waters stands out as a socially conscious gourmet chef who manages to combat these issues with sensible eating and mindful cooking. Born in New Jersey, Waters is a pioneer in the culinary arts due to her strong preference for using local ingredients, seasonal fruits, and organic produce. Throughout her...http://www.chefschoolreview.com/blog/2007/06/chef_spotlight_alice_waters.html Careers in Culinology- June 12, 2007 by Judi Sandall Chef School Review Columnist If you have an interest in science as well as food, culinology&8212;the blending of culinary arts and the science of food&8212;may be a way to combine both of your interests into a career as a research chef. What is a Research Chef Also known as product development or innovation chefs, research chefs create new foods for restaurant chains, coffee shops, and food manufacturing companies. Chef Anne Albertine, research chef for Taco Bell, explains,..http://www.chefschoolreview.com/blog/2007/06/careers_in_culinology.html Hospitality by Design- June 4, 2007 by Judi Sandall Chef School Review Columnist Restaurant design is one of those critical, but often overlooked, hospitality functions. If done properly, the work may go unnoticed, while a poorly-executed design can leave an otherwise stellar restaurant suffering from a lack of ambience and low functionality. In a business where behind-the-scenes function is as important as the stage dressing, poor restaurant design can be a recipe for disaster. Form Follows Function Restaurant design...http://www.chefschoolreview.com/blog/2007/06/hospitality_by_design.html |