Culinary Art Colleges

Before the culinary arts college became the introduction to cooking for the multitudes, all cooking was taught in the home. Mothers taught their daughters using the pinch and handful method of measurement. As a result, two women in the same household using the same recipe turned out food that tasted different.



The pinch and handful method depended on the size of the hand. But when culinary arts came into being the measurements became more exacting.
Even if you've cooked for large parties in your home, or for friends and you feel you can handle any restaurant cooking, be warned that the two things are very different.

Restaurant cooking depends on knowing how much food to order to accommodate the patronage that might come in that day, and how much to serve in order to make the restaurant profitable. After all its success depends on profit it is after all a business.
In home cooking you know exactly how many people you are going to feed and if you run short you can always run out for more. Profit does not enter into home cooking.

A thorough college will have courses in cooking as well as history, spelling, mathematics and more. Fannie Farmer opened The Boston School of Cooking in 1836. Perhaps the best known and remembered culinary arts teacher is Julia Child. She taught in her own school and also televised her culinary teachings.
To be a chef in demand study the Le Cordon Bleu program taught in any prestigious culinary arts college. Le Cordon Bleu began during the reign of Henry III who awarded his chefs with a cross on a blue ribbon that was dubbed The Blue cord.

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