CULINARY ART

Culinary art is the art of preparing or cooking food. It includes not only cooking but also food presentation, food photography, hotel and restaurant management and much more. It is, in fact a way to present artistic views using food. A culinarion is a person working in the culinary arts. Since every person in the world has to eat or rather loves eating, culinary art has a broad and everlasting scope. Today, culinary arts is a vast field that embraces some of the best things in life: food, wine, coffee, cocktails, baked goods, nutrition, and more.

            It is not sufficient for a culinarion to cook food alone, but he/she should keep proper eye on hygiene, nutrition, technology, diet as well as science of food. Culinary art can be pursued as a career. There are plenty of good universities offering degrees in culinary art. These institutions train people of all levels including the beginners. Culinary Arts is a growing industry, alive with action, excitement, and people. Career opportunities are bright for the culinary arts industry. Since this is one of the fastest growing industries, trained and knowledgeable managers are in demand.

EYE PLEASING FOOD

            Culinarions usually work in places like restaurants, grand hotels, delicatessens, hospitals etc. The modern field of culinary arts traces its roots back to Marie-Antoine Carême and Georges-Auguste Escoffier. Previously, cooks relied on tradition to direct their cooking but these days it has changed its dimension into organized large-scale kitchens-what's now known as the kitchen brigade. Thus we can say that culinary art is an art that translates eating for living into eating for pleasure.

CULINARY ART SCHOOL

The chef is in charge of all aspects of the kitchen. A sous chef is the chef's second-in-command. A commis chef is an apprentice, learning the ropes of each station. An expediter calls out orders to the station chefs while a pastry chef is in charge of pastries, breads, and desserts. A garde manger chef is responsible for cold foods, such as salads and cold appetizers.A tournant is the kitchen's pinch-hitter, doing whatever the kitchen needs at any time. An entremetier handles hot appetizers, soups, pastas, and vegetables. A friturier is responsible for fried foods.A grillardin handles grilled foods, and may also be responsible for roasted foods and related saucing. A poissonier is in charge of fish, and may also be in charge of sauces and sauteeing in a smaller operation. A saucier handles sauteeing and saucemaking---provided the operation is large enough to warrant this position.