• Attending Culinary School

    December 13, 2012
    Time to break out your chef’s hat and fresh, crisp white apron: you're about to embark on your first day at culinary school!

    You may begin your day early in the morning or in the afternoon, depending on which culinary school you choose and which schedule. Many schools offer a morning block of classes and an afternoon block of classes, allowing you to choose. Evenings are usually spent in the kitchen.

  • Starting Your Own Restaurant

    December 13, 2012
    Most graduates of culinary school hope to one day open a restaurant of their own. And why not? After all, it can be a lucrative, glamorous, high excitement business where every day brings new challenges. It can also break the bank if you don’t have the right experience and a good team. A steady hand and calm under pressure are two of the characteristics you’ll need – and that’s just for starters!

Find info on schools and colleges offering culinary programs in your state:

Short Order Cook

December 13, 2012
What Is A Short Order Cook?

A short order cook is also considered a fast-food chef, or someone who quickly prepares, cooks, and serves food according to the customer's request. They are the person you see at the griddle at a 24-hour diner, for example, though at least one short order cook is often working alongside the main chef in a finer restaurant.

Line Cook

December 13, 2012
What Is A Line Cook?

Line cooks are professional kitchen workers who rank above unskilled food preparers or kitchen aides. In terms of a professional cooking apprenticeship, a line cook is one step below a sous chef or specialized chef such as a rotisseur or saucier. A line cook can be considered an entry level position, but for someone who is looking to advance in a culinary career. Line cooks are oftentimes on their way up in the culinary career ladder.

Prep Cook

December 13, 2012
What Is A Prep Cook?

A prep cook is often someone who is looking to advance in their culinary career. Working first as a prep cook before moving up to become a chef is a great idea as food preparation is the foundation of great cooking. A prep cook is considered an entry level position in the kitchen.

Culinary Schools in Nova Scotia, Canada

December 13, 2012
Nova Scotia is a province on Canada's East Coast and consists of a peninsula bordered by the Atlantic Ocean and the Bay of Fundy. Nova Scotia is the seventh most populated province in Canada as well as the second most densely populated. No point in Nova Scotia is more than 56 km away from the sea. The history of Nova Scotia cuisine is peppered with a variety of traditions and is based on local seafood and the culinary traditions of its English and French settlers, French Acadian settlers, and African slaves.

Culinary Schools in British Columbia, Canada

December 13, 2012
British Columbia is proud of its deeply rooted Aboriginal culture - one heavily steeped in song, dance, unity and food. British Columbia's Vancouver inhabitants are passionate about their cuisine.

With its extremely vital and dynamic restaurant scene, Vancouver offers a culinary feast of impressive diversity that receives international praise. With such pride held in regional cuisine, British Columbia offers a wide array of culinary arts schools to those passionate about food.

Culinary Schools in Manitoba, Canada

December 13, 2012
Manitoba, a natural and ever-growing hub for rail, road and air transportation, is the base for a thriving business community. Offering a unique array of outdoor wonders such as majestic rivers, an Arctic coastline, lakes, forests and desert dunes, the city attracts businessmen and adventurers alike. Country teahouses, upscale continental restaurants, exotic ethnic bistros, fast food and down home eateries are all part of Manitoba's diverse cuisine. Students can participate in the dynamic culinary atmosphere by enrolling in one of the degree programs offered by the schools in Manitoba.

Culinary Schools in Ontario, Canada

December 13, 2012
Ontario is the most populated and second largest province in Canada. Each region of Ontario has a myriad of special attractions to offer the culinary student. The city of Toronto has the Harbourfront, Ontario Place, and Rogers Centre. Southwestern Ontario is between two Great Lakes and the west coast and central Ontario are playgrounds for boating, picnic, sailing, scuba diving and fishing.

Culinary Schools in Alberta, Canada

December 13, 2012
Alberta’s historic agricultural roots and its vibrant expression are present today in agriculture, agrifood business, food processing, foodservice, tourism, hospitality and regional cuisine. Alberta's culinary expertise is shown through its success in International Competitions, with renowned chefs such as Simon Smotkowicz. Alberta offers a number of culinary arts schools and programs to foster those seeking to explore an interest or the beginning of a career in the fine art of cooking.
 

Culinary Schools in Toronto, Canada

December 13, 2012
Toronto is one of the most diverse cities in the world, combining a hundred cultures and taking advantage of the uniqueness of each. Situated 566 feet above sea level on the northern shore of Lake Ontario, it is home to the Niagara Falls as well as beautiful, historic architecture and over 1000 festivals every year.

Culinary Schools in Quebec, Canada

December 13, 2012

Québec, an eastern province of Canada, is an immense territory with a unique natural beauty and history. Each of its 21 tourist regions features a special natural aspect of the area such as the St. Lawrence River, virgin forests, lakes and streams, mountains. Each also reflects a historical aspect of Québec.