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.Chef's Healthy Choice: Grass-fed Beef- July 23, 2007 by Judi Sandall Chef School Review Columnist Recent buzz on the American culinary scene concerns an emerging trend&8212;grass-fed beef. Health-conscious consumers as well as discerning chefs want naturally grown food, and grass-fed beef fits the bill. Grass-fed beef, much like free range chicken, has gained in popularity with Americans who like to eat beef but are concerned with what happens to the cow before it becomes the rump roast or sirloin steak they buy at market. Grass-fed beef comes.http://www.chefschoolreview.com/blog/2007/07/chefs_healthy_choice_grassfed_beef.html Look Like a Million Bucks on a Chef Salary- July 9, 2007 by Wendy Croix Chef School Review Columnist In the past, when chefs wanted to look great on their chef jobs, they had to fork over a lot of cash for pricey European uniforms. Now, thanks to Chef Revival, kitchen couture&8217;s available on the average chef&8217;s salary. Earning Your Chef&8217;s Toque The toque, or tall hat, traditionally worn by chefs as the signature look of their jobs, has a long history. Through the ages, chefs have always covered their hair. In the eighteenth century,...http://www.chefschoolreview.com/blog/2007/07/look_like_a_million_bucks_on_a_chef_salary.ht... |