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Chicago Style Pizza Traditions
November 5, 2009
•Brian Brooks
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Chicago
• 0 Comments
Pizza is a culinary tradition of Chicago dating back to the 1940's, when trademarks of the famous Chicago-style were originally crafted at Pizzeria Uno. The Italian restaurant introduced the Midwest to a new breed of pizza: deep dish. The bold approach to crust caught on quick, and became the inspiration for other unique takes on the Italian original. Today, Chicago-style pizza is mimicked across America, but not many people outside of the city realize that there's more to Chicago-style pizza than just deep dish.
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Industry Spotlight: Vegetarian Cooking
August 31, 2009
•Brian Brooks
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Portland
• 0 Comments
In addition to other hot culinary trends like organics and locally sourced foods, vegetarian cooking is also taking its share of the culinary spotlight. More and more people are turning to vegetarian cuisine for both health and philosophical reasons.
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Culinary Certificate or Degree
August 30, 2009
•Brian Brooks
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Minneapolis-st-paul
• 0 Comments
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Culinary Spotlight: American BBQ
August 29, 2009
•Brian Brooks
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Austin
• 0 Comments
Pork or beef? In barbeque circles this is the most important question there is, especially for Texas chefs. Texans like their beef for sure, but there is much more to American BBQ than brisket and beef ribs. Some brave Austin chefs have even begun to put pork ribs and shoulder on their menus. While that may be akin to treason deep in the heart of Texas, it is common territory for barbeque cooks around the country.
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Career Spotlight: French Cooking
August 28, 2009
•Brian Brooks
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San-Francisco
• 0 Comments
So what’s all the fuss about French cooking anyway? Why does it get such an exalted position as one of the finest cuisines in the world? Maybe it’s because the word cuisine is French. Or maybe it’s because of the tradition of excellence that has been bred into French food and culture since the Middle Ages. Even the modern restaurant has its origins in French culture. So it’s safe to say that French cooking has influenced just about everything in Western cuisine.
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Top 5 Reasons to Earn a Culinary Diploma
August 28, 2009
•Brian Brooks
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Scottsdale
• 0 Comments
The culinary industry is an industry defined by talent, passion, drive, and creativity. Many working culinary professionals have pursued culinary degrees in order to help further their careers.
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Cooking for a Living in Arizona
August 27, 2009
•Brian Brooks
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Scottsdale
• 0 Comments
Being a professional chef has its advantages: working with delicious ingredients and talented people in a field that you love and expressing your creativity through the culinary arts. But one of the biggest has to be getting to work in some of the most exciting, beautiful, and exotic locations around the world. Few things go together better than travel and great food.
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Oregon Wine Region
August 27, 2009
•Brian Brooks
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Portland
• 0 Comments
The Willamette Valley in Oregon is host to two-thirds of Oregon’s wineries and vineyards. More than 200 wineries make their home here as it is one of the best Pinot Noir producers in the world. Many outdoor activities such as hiking, biking, and golfing make this an attractive destination when visiting nearby Portland.
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Summertime Cooking Trends
August 26, 2009
•Brian Brooks
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Minneapolis-st-paul
• 0 Comments
Summertime brings warm weather and blue skies. The kids are out of school and Americans hit the road for their annual family vacations.
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Career Spotlight: Executive Chef
August 26, 2009
•Brian Brooks
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Pittsburgh
• 0 Comments
You don’t need to graduate from a top culinary school to become an executive chef, but it makes the already challenging road of getting to this top position in the food service industry a little easier to travel.
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