Monday, November 26, 2007

Becoming A Chef - Culinary School Or On The Job Training...

So you are interested in the possibility of becoming a chef? You probably have many questions and are probably wondering what route to take. Are there any requirements for becoming a chef? What education is needed for becoming a chef?

As the title of this article suggests, you basically have two options toward becoming a chef and learning the fundamentals of cooking. There are actually three options, but we will discuss the third later in this article. You can either go straight to Culinary School and learn the art of cooking under the close supervision of educated Chefs, or you can head out into the real world and learn hands on cooking techniques in a fast paced restaurant setting. We will now discuss the advantages and disadvantages of both options.

ON THE JOB LEARNING

The Advantages

The traditional method for becoming a chef was quite different years ago. One did not attend a Culinary School first before they began working. Instead, a person learned by working from the bottom up. This gave the cook hands-on real world experience, something not readily available in cooking schools today. This real world experience is more respected then a student fresh out of Culinary School, and I am sure you can understand why. A restaurant owner is not going to be impressed by a resume filled with all of the classes you took in cooking school. He or she will be more interested in whether or not you can perform in a busy and stressful kitchen environment, and you will only gain that experience by living and doing it on the job.

The Disadvantages

Working on the job also has its disadvantages. In a restaurant environment there is one main objective and that is to prepare quality dishes in a timely manner so that the customer is satisfied. Your head chef and co-workers do not have time to explain how a dish is made, or the history and culture behind the food that is prepared. It is simply too busy. So you will have to seek out your education on your own, unless of course someone is willing to take the time and teach you, but this is rarely the case.

CULINARY SCHOOL EDUCATION

The advantages of Attending a Cooking School

Culinary school can be a truly rewarding experience if you keep your eyes and ears open and apply yourself. There is much to be learned and exposed to. This is where the history, culture and techniques regarding the preparation of the food comes into play.

You can learn where the dish came from and the variety of ways to create certain dishes. You can learn how to purchase and store your ingredients. You get to work together with other students as a team, which is a very important factor in the success of your career. You may never see or prepare these dishes again, but the techniques that you pick up in Culinary School can be applied to many of the dishes that you create in the future.

Depending on the school you attend, your curriculum may include topics like pastry, nutrition, management, butchery and more. You can also receive job placement assistance. You will learn more about the various culinary organizations out there, scholarships and other programs that may be useful.

The Disadvantages of Cooking School

For the most part, a Culinary school education is theoretical learning. Cooking school is not going to prepare you for the busy and stressful environment of a real world kitchen, and this lack of preparation may present a problem when you start looking for a job.

Culinary Students have also acquired a bad reputation over the years unfortunately. The popular opinion is that graduates from cooking schools are in no way prepared to handle the stress of a busy kitchen. Why have Culinary Students been given such a bad reputation? It is because many have tried and quit when the going got rough. So the only way to overcome this is to prove yourself. You will have to dedicate yourself no matter how hard things get.

Lastly there is the cost associated with a Culinary School Education. It can be very expensive. Not only do you have to pay tuition, but you also have to pay for your books, tools and other accessories. Things can really add up. If you decide that it is not the right career path for you, you will have lost a lot of money.

GOING TO SCHOOL + ON THE JOB TRAINING

Now on to the third option that I told you we would cover later in this article: working on the job while you are attending cooking school. The advantage to this option is that you will be practicing what you are learning in school. You get to truly experience it and not just read about it in some textbook.

This is by far the best option of course but not for everyone. There will be many sacrifices when taking this route toward becoming a chef. Holding a job while going to school will be very difficult. You will be exhausted both physically and mentally, and if you do not work extra hard, your grades will suffer. If your grades suffer, then you may get less attention from your instructors. On the flip side, you may impress your instructors with your hard work and interest.

So whatever path you choose, remember the most important thing is perseverance. Without staying power and patience you will have a difficult time making it as a chef. I wish you all the best and God Bless.

About the Author

Ralph Serpe is a passionate cook and writer for http://www.chef-ability.com. Visit today to learn more about becoming a chef.

Wednesday, November 21, 2007

Motivational Wisdom From A Chef Rat - Part I

There's a new management breed springing up in high Paris society led by a motivational talking rat who happens to cook.

If you don't believe me, watch Disney's feature-length animation film, Ratatouille. The movie takes place in Paris and is about a rat named Remy who dreams of becoming a gourmet chef.
Only problem is he's a rat! Go figure. Remy has a highly developed sense of smell and a keen appreciation for food. He yearns for a better life and desires to raise himself out of a meager existence of living in sewers and scrambling for crumbs and rotten cheese.

Ahh, but it's not to be, mon ami. You see, he eees after all a rat! And responsible rats have to look after themselves. So Remy's Dad puts his talent to use by making him the Chief Sniffer. Remy's sole job is to sniff all the rotten food and human leftovers day in and day out to make sure there's no rat poison in the food for his Dad's rat colony.

Yuk! Talk about one stinking job! I'm treading on dangerous ground here, but can't we all relate to this story on some level? I mean, sometimes we just fall into doing work that's less than desirous and not even close to what we're really, really passionate about in our hearts.

Sometimes we just settle for far less than the best we deserve in order to 'make a living' or meet other people's expectations of us. Pretty soon we fall into a rut - a routine - and get cozy.
Welcome to the Rat Race! The never-ending treadmill of constant busyness. A dream stealer disguised as a golden ladder to nowhere.

Ratatouille is a story about one rat's dilemma to either play it safe by sticking to his normal rat routine and winning the approval of his friends and family or enter the forbidden human world and risk everything in pursuit of his dream to become a gourmet chef in the most prestigious restaurant in Paris.

We can all learn from Remy's adventures and wisdom. I certainly did, and I'd like to share with you some insights I took away from the movie:

> LOOK UP!

After being chased away by a gun-totting human and being tossed and turned in a raging river, Remy gets separated from his friends and family and ends up shivering, stranded and feeling utterly lost in a dark, cold gutter. This is what mythologist Joseph Campbell would call 'the approach to the inner most cave.'

Remy spends days in this gloomy dungeon paralyzed by fear and never venturing out. In this moment of darkness and delirium, a mentor figure appears in his imagination - the late Auguste Gusteau, France's culinary genius.

Gusteau gently encourages Remy to look up and venture out! And so, with some trepidation, Remy climbs up the drainage pipes and enters a brave new world. He is shocked to see the magnificent city of Paris unfold before him with its shimmering lights and the Eiffel Tower beckoning him forward.

All these years Remy has been scrounging around underground with his fellow rats while getting occasional peaks of his hero Chef Gusteau work his culinary magic on TV in glamorous Paris. Now, hungry and tired and being stranded for days in some dingy gutter, he realizes that he's in the very heart of Paris - at the doorstep of Gusteau's famous restaurant!

So what's the application here?? I mean, it's not like we're living in some kind of rat hole! (Sorry Remy). Well, first of all, it's important to realize that with each seed of failure and loss there's an equivalent seed of new hope and opportunity. And second, when we get into a rat of a rut, it's important to look up and venture out.

How do we do that as humans? One of the fastest and most memorable ways to 'look up' and develop a higher perspective is to once in a while upgrade some of our routine experiences: flying first class instead of economy, staying in a five star luxury hotel, joining a pricier, more exclusive business or fitness club, or attending a prestigious auction or art gallery.

Upgrading some of our experiences serves the multiple purpose of sending a message to our subconscious that we value ourselves while opening up higher learning and networking opportunities and developing friendships with people that can help us grow.

Of course, you don't always have to shell out big money to accomplish this. You can offer to volunteer and help out at these types of establishments or events; you can join an online newsgroup at one of the higher brow establishments such as Washington Post, New York Times, or Harvard Business Review and participate or eavesdrop on some of the conversations; you can read a biography; or - if you can muster up the courage - you can ask to meet with someone you admire to learn how they became successful.

I used this last strategy once when I was working at a bookstore quite a few years back. Harry Rosen, world renowned men's clothier, once walked into the store looking for a Kiri Te Kanawa opera video. Of course, as Murphy's Law would predict, we didn't have the video and he left the store promptly.

I then wrote a letter to him saying I tried various suppliers but could not find the video but really admired his success and was wondering if he could give me a tour of his head office and share with me how he became successful in his field.

A couple weeks later I got a reply letter back from his secretary to call and arrange for a time to meet with Mr. Rosen. I ended up meeting him at his penthouse office and getting a brief tour. He showed me his architectural design concept for a new store he was opening up in Chicago and we spent close to an hour chatting. (Actually, he was doing most of the chatting while I was listening and taking notes).

I later learned that there were a number of very important people wanting desperately to meet with him and that they'd be lucky if they even got fifteen minutes with Mr. Rosen.

One thing I never did get a chance to do is watch that Kiri Te Kanawa video...
* Visit Sharif Khan's iSnare author profile to catch Motivational Wisdom from a Chef Rat - Part II *

About the Author
Sharif Khan is a freelance business writer, copywriter, book consultant, and author of the leadership bestseller, Psychology of the Hero Soul (http://www.HeroSoul.com). If you need help with an important writing project or ongoing assignment and would like a no-cost, no-obligation quote, call 416-417-1259.

Cheap Holidays In Ireland

If you are looking for cheap holidays, Ireland is a special location with many different cities to see as well as attractions. Dublin, Galway, Listowel and Cork are some great holiday vacation spots. You will find that your time spent in Ireland may in include relaxing by the pool, some sightseeing and visiting museums, gardens and seeing some historical buildings. You will find cheap holidays that include hotel accommodations, airfare and some great last minutes deals. With all these exciting deals and things to do and see, Ireland is one area you should not miss.
If you are adventurous, Listowel will be a place to visit. You can see the Garden of Europe with a beautiful array of flowers and plants. Although, the St John's Art and Heritage Centre is filled with religious sites and some spectacular architectural buildings, you will find that the Listowel Castle is a mass of ancient ruins and the famous castle. Some of the historical sites in Listowel are River Fort, Plaster Relief and Cladh Ruadh. You can enjoy a couple of days in Listowel before moving on to Dublin where you will want to spend at least two days.

In Dublin, your cheap holidays will be filled with adventure and excitement. You can visit the Brougham Bridge and the Dillon Garden. A relaxing boat ride on the Dublin Grand Canal is going to be exciting and you will see the area from a different point of view. You do not want to miss the many Dublin museums and the Garden of Remembrance. Parnell Square is a visitors delight as well as Fitzwilliam Square. The Mansion House and the Leinster House on Grafton Street are something for everyone to see. You can view the Dublin Castle while visiting Fairview Park and the War Memorial Gardens. Dublin is so large with so many things to do, you might want to spend the entire week here without going anywhere else.

Galway cheap holidays in Ireland can be just exciting as Dublin and Listowel. Frye Square in Galway has the cathedral, Galway Court House and the harbor. The Galway Art Festival is something everyone enjoys as well as the Lynch Castle. The time to go is when you can visit the Galway Oyster Festival. This is a culinary event with many different types of cuisine. If you are looking for a scenic site in the area, Iar Connacht is a place to stop after a day of sightseeing. Now it is time to head to Cork.

Your cheap holidays package will take you to Cork where you can see the Ballincollig Gunpowder Mill, which is a historical museum. The medieval Red Abbey Tower is something to see. It is a historical country house with a unique architecture. After the museums and the art galleries, you will want to spend a few days relaxing and enjoy a day around the pool or even enjoy a day at the spa. You might even find some little shops to check out and enjoy a light Ireland lunch special.

About the Author
Do you have trouble finding cheap holidays on the internet? we collect cheap holidays and cheap holiday deals in the UK. Are you a danish citizen - please pay our danish sister site called billige rejser a visit

Philippine Magazines entertainment, showbiz, fashion, food and luxury.

Next to the internet, magazines are the best place in which one can get not only information but also entertainment. Magazine is a best medium for information when it comes to entertainment, sports, lifestyle, fashion, food, and art. Magazines are widely used because of the help that magazines can give, even here in the Philippines.

Magazines are the best source of information when it comes to lifestyle, showbiz, entertainment and food. There is a lot of Philippine Magazine here in the Philippines such as the METRO: The Independent Woman Philippine Magazine, FOOD: The Philippines' Largest Selling Culinary Philippine Magazine, CHALK Philippine Magazine, Maxim Philippine Magazine, MetrohiM: Man Made Better Philippine Magazine, PINK: A Girl's Guide To Shopping Philippine Magazine, Burn: The Philippines' First Interactive Music Magazine, STARSTUDIO: We Bring You Closer to The Stars Philippine Magazine, Story Philippine Magazine, THE BUZZ Philippine Magazine, F&B World: The Philippines' Only Foodservice Philippine Magazine, Mobile Philippine Magazine, Metro Home & Entertaining Philippine Magazine and many more Philippine Magazine.

There are a lot of Philippine Magazine, which is why eLBC came to a conclusion on starting the first ever online magazine shop here in the Philippines selling different kinds of Philippine Magazine, the M-Express. M-EXPRESS is the first ever door-to-door Philippine Magazine delivery service in the country. It is the convenient way to order Philippine Magazine anytime and anywhere you are in the Philippines. You can place subscriptions or order per title allowing you the flexibility to control your budget. This innovative service is powered by LBC, the country's dependable domestic and international courier service which brings over 50 years of experience and an intensive network of branches both here and abroad. M-EXPRESS.COM.PH is owned and operated by eLBC Direct, Inc., an LBC company that is dedicated to providing Filipinos access to products and services apart from the traditional products offered by LBC. For more information regarding Philippine Magazine and M-Express then visit http://www.m-express.com.ph

About the Author
Save time and money when it comes to online shopping for more info about online shopping for magazines just visit our site @ http://www.m-express.com.ph

Wednesday, November 14, 2007

How to Select the Finest Culinary Arts School?

Culinary Arts is associated to be an immensely creative field, which offers innumerable job opportunities. As per the United States Dept. of Labor forecast, the job openings for this particular skilled art will increase in leaps and bounds all through this decade. Now, several of you might have got rational stimulus to motivate yourself to enroll in the culinary arts school.

It is referred as the 2nd vastest industry in terms of jobs openings, in the United States. But the question is which school will be ideal, in order to kick start a rocking career in this ever competitive field. Abundance is the apt word, statistics says that above a whopping 700 and more culinary schools persists itself in United States. To increase the confusion, more than 100 amongst boast a certification from the American Culinary Foundation. Let's delve into the pre-requisites that will help us determine the finest arts culinary school.

Priceless Tips:
Prior to enrolling into a particular culinary arts school, ascertain 2 most vital factors. First is the placement record of the particular school with respect to the graduating students and second is the satisfaction level amongst the students with regards to their resultant career paths.

The finest Culinary Arts School besides offering you certification that is universally respected will render best instructors and facilities. An institution incorporating practical sessions are the ideal ones to get admitted in. The best way you can evaluate the culinary school quality is by reviewing the alumni of the institution and finding out where they are currently placed.

Always check the accreditation that a particular arts culinary school holds.

DO NOT just go by the name and fame of the arts culinary school. The popularity of the school in no way guarantees the perfect training to you.

Prior to enrolling in an arts culinary school check your strengths, are you good in pastries, or perhaps baking? Or you would like to be in hospitality management? Chose your niche area this will help in taking a more practical decision.

Lastly:
The most pivotal tip would be to visit the culinary arts school that you have narrowed on and speak with the already enrolled students. They are the best candidates, who are most likely to give an honest opinion. A good formal training and education elevates your chance of landing in a good and secured career in culinary arts industry. Go ahead do your homework, all the sweat and toil is definitely worth it.

About the Author
More about The World of Culinary Arts on this new and exciting weblog - Discover The Best Culinary Arts Schools.

Tuesday, November 6, 2007

The Culinary Dream of the Perfect Range

This article seeks to give you a solid knowledge base regarding the subject matter at hand, no matter what your previous experience on the topic.

Whether you've done your culinary exercise or you're deeming a culinary arts career, you're already invested in cooking great food. You know all too well that the best cooks are only as good as their tools. Acquiring superb knives is indeed every culinary singer's number one goal. But knives are a need, no stuff what the cost. When it comes to the all-important range, however, this big permit article is where cooks like to dream.

The cookery Art of Choosing Your scale
Here's what top cooks look for when they're choosing a range, the big permit article that determines their triumph in the culinary arts. Those with culinary exercise insinuate that you especially deem these two areas when choosing a range:

If you have completely read through the first half of this article, the second part will be a snap to understand.

* Durability: Executive cooks Tony Prolog points out that "You have to pay notice to the stuff that see the most costume and tear." When he chose a range for Chicago's Coco Pizza, he looked for an instance of tools with the slightest number of knobs and dials. While the culinary bells and whistles can be tempting, Prolog insists that too many parts pointer to maintenance overheads that can "more than magnify" the opening investment in your oven.

* relieve of Cleaning: At the end of a long day of culinary singers, you don't want to be faced with an oven that's an errand to take distant and scrub. Even if the show kitchen is your own and your culinary labors are for your links and family, you don't want anybody to see that you have a dishonest range--ever.

Affording the scale that hysterics your cookery exercise

A range is a big permit article. All the more logic to store well before you makes your culinary investment. Cookery arts prepare Dean Chris Koneke insinuates that you break trade shows, find out about ranges from their manufacturers, and make wise comparisons before you buy. Top range retailers like Viking control culinary arts food where pros and home cooks alike can pluck up culinary exercise and tips as well as curb out the culinary merchandise.

When we begin to bring this information together, it starts to form the main idea of what this subject is about.

About the Author
Gem Lame writes for http://www.akoculinary.com where you can find out more about Culinary Schools and other topics.

Italian Cookery Courses

It will not be an exaggeration to say that Italian cuisine is one of the most rich and famous cuisines of the world. Italian way of cooking is renowned for the simple methods adopted by it to prepare scrumptious dishes from fresh ingredients. Though cooking and preparing Italian dishes seems a relatively easy task, people are often flabbergasted to discover how much of hard work, training and formal education is required before one can actually go about preparing mouth-watering Italian dishes in a jiffy.

Because of the amount of hard work required and to develop perfect culinary skills, it is necessary for a budding cook to receive some formal training in the art of preparing "simple" Italian dishes and gain some hands-on experience before they can actually claim to prepare some mouth-watering delicacies.

There are innumerable cookery books available which can help an individual to learn preparing some Italian dishes. However for an individual who aspires to gain some hands-on experience, it is far better to roll up for an Italian cuisine course. There are several renowned institutes which can provide them with some valuable training as well apart from giving theoretical knowledge on how to prepare several dishes.

Enrolling for a cooking class is the best and most productive way one can imagine to spend their free time. It allows a person to add to his knowledge bank, add yet another quality to his skills, all this and more while churning out some of the finest gourmets of the world.

Cooking courses can vary in duration ranging from a single day to much longer courses which may take weeks, months or even years. Some people prefer to learn this cuisine to pursue their hobbies while others do it to make a living out of it. Italian cuisine is flourishing and gaining popularity like never before and guess this is one of the main reason which has been tempting people to become star chefs and hotel management professionals and make a lucrative career out of cooking.

Italian cuisine comprises several regional cuisines in itself, such as classic Tuscan dishes, Italian Mediterranean dishes and selected wines. Some of the most famous and exclusive dishes which are most extensively used in the Italian cuisine include olive oil, cheese, jalapeños and balsamic vinegar.

Italian cuisine has constantly evolved and developed over the years. It has been constantly affected with flavors of different cuisines of different ethnicities which have come in contact with it and have left their impressions behind in terms of its cuisine. Italian cuisine particularly draws inspiration from Arab, Greek and Roman cuisines. Training in Italian cuisine can be undertaken in both the forms i.e. traditional method of cooking and the one which makes use of latest technology to prepare these dishes.

Another important aspect of Italian cuisine course is wine tasting. The art of tasting wine and selecting a particular wine which can go with a particular Italian delicacy is something which needs to be developed and worked upon by any budding professional cook and a course in Italian cuisine can help an individual to gain mastery over this art easily.

About the Author
Italian Cooking Course: Santa Cristina Castle specials Cooking Courses in Tuscany.

Culinary Arts Career - Is It For You?

If you love to cook, consider a career in the culinary arts. Today's diners have increasing demands and expectations for the nutritional content, quality and presentation of meals. Additionally, people are dining out more than ever before. The combination of these factors has led to a tremendous demand for those who are skilled in culinary arts. The career field encompasses hundreds of job titles in a dizzying array of locations. Here is what you should know about a possible career in the culinary arts. Presented below are just a few of the possible culinary arts related job titles from which you could choose.

Personal Chef: A personal chef works for an individual or family. He or she is responsible for creating and executing a menu for the family's meals. The personal chef is also responsible for maintaining the household's food supplies. Depending on the size of the household and the size of the staff, the personal chef may work alone or may be in charge of any number of assistants.
Executive Chef: An executive chef performs the same function as a personal chef, only his or her realm is a restaurant or private club rather than a household. The executive chef is always assisted by a team of cooks, sous chefs, wait staff and many others, but generally holds final responsibility for all aspects of the kitchen.

Restaurant Manager: A restaurant manager is responsible for all of the day-to-day operations of a restaurant, including the front of house (dining room) as well as the back of house (kitchen). He or she is responsible for managing a large staff.

Consultant: A consultant chef assists restaurant owners in designing their restaurants. He or she may help plan the menu, choose the décor and even train the restaurant's staff.

Food Writer: If you want to combine a love a food with a talent for writing, consider a job as a food writer. Opportunities range from local newspaper columns to publishing your own cookbook.

Education and Experience: Depending on the venue that you select, you may be able to work your way up to a notable position. History is full of stories of famous chefs who got their start as dishwashers or line cooks. However, if you have your eye on a higher-level career, you may wish to attend a culinary arts school. A culinary arts degree shows loyalty and dedication, as well as a thorough grounding in the practical knowledge necessary for an advanced culinary position. You will still need to pay your dues, but the degree can help your chances of advancing through the ranks in a competitive environment.
Restaurant Careers for Non-Chefs: If you love the restaurant environment but are not an excellent cook, there are careers that may be right for you. Consider getting a degree in restaurant management. Focusing on the business side of restaurant work from the outset can help you to find a position that is not dependent on your cooking skills. However, it is highly recommended that you learn the proper procedures for restaurant cooking. Even if you are not exceptional at the art of cooking, a thorough knowledge of the science will make you a much better manager.

A career in the culinary arts can be highly rewarding on both a personal and professional level. Consider attending cooking school to gain a well-balanced foundation in both cooking and business skills. Look for a career that fits both your skill set and personal interests. It may take some time to work your way up, but ultimately you can find the career path that works best for you.

About the Author
The Culinary Institute of Virginia College offers an outstanding Culinary Arts program. Please visit http://www.culinard.com/.

Thursday, September 13, 2007

Deciding To Go To Chef School by Andy West

Deciding To Go To Chef School by Andy West


If you enjoy cooking and want a job that doesn't seem so much like work, perhaps a chef school can give you the skills and experience you need to cook in top notch restaurants around the country or even the world. Every restaurant has several cooks on staff, but the curriculum at a chef school will elevate you and your paycheck well beyond the level of any common short-order cook. Also, a quality chef school can prepare you for a number of prestigious positions in the food service industry.

Many chef school campuses also teach the business side of the culinary arts. Many graduates of chef school go on to own their own restaurant, which gives them the freedom to prepare whatever cuisine they desire. It can also allow you to go into food service management with an intimate knowledge of food preparation that will make you very marketable to employers.

Although some chef schools develop their own independent programs, many of the more desirable institutes follow guidelines provided by the American Culinary Federation Accrediting Commission. These guidelines ensure that graduates of chef school have a well-rounded culinary background, as well as practical skills that will make them valuable employees and put their success in their hands.

A true chef school will teach you far more than just how to cook, although it will definitely teach you how to master that art. It will also teach you much about the role food plays in the modern world, as well as in the past. You will become well versed in social and cultural customs and how these traditions affect the preparation of food from different areas of the world. Each region of the world has its own type of food, and many countries have diets and dishes that are exclusive. You will learn many of these foods, how to prepare them, and why they are so popular in those countries.

A chef school will also teach you the basics about nearly every kind of food, which will unlock many cooking secrets. Although many kinds of meats can be cooked in the same way with the same marinades, different meats, like beef and pork, possess different properties that, once learned, can be taken advantage of to easily produce world-class meals. After you have learned these secrets about meat, as well as fruits and vegetables, and how to use marinades, broths, and other flavoring sauces, you will be ready to create your own custom dishes and meals. Many people try to improvise and invent new dishes and meals, but with the knowledge you gain at a chef school, the question with your customized dishes won't be if it's good, but how good.

Because the costs of gaining additional education and training are a concern for nearly everyone, many chef schools offer financial aid for those that qualify. Most people are eligible for some kind of grants, and loans if necessary. Those who receive a grant, or scholarship, do not have to pay that money back, and educational loans are typically extremely low interest and payments do not start until after graduation. Many chef schools also provide mentoring and help students prepare an effective resume, as well as attract the attention of employers who may grant students jobs before graduation.

If a chef school sounds like something you would like to know more about, there are many across the country that provide quality programs that can give you comprehensive training and experience in your area of interest. Mastering a skill like the culinary arts will separate you from the masses of people that are considered unskilled workers and your paycheck will be sure to reflect the difference.

About the Author

Andy West is a freelance writer for The Culinary Institute of Virginia College. Culinard offers two outstanding chef school programs. For information on one of the most prestigious chef schools, please visit http://www.culinard.com .

A Culture of Benidorm by Philip Spires

A Culture of Benidorm by Philip Spires

Mention Benidorm and with it, by implication, the concepts of package tourism, hotel buffets, British bars with one euro a pint lager, northern English Working Men's Club turns imitating something neither themselves nor their audience have ever been, lobster-impersonating spit-burnt sunbathers and fried English breakfasts with the bacon already coated in tomato sauce, and I would bet that very few punters would auto-associate the phrase "cultural experience". More likely, perhaps, might be the image of over-revelled revellers spewing out from the industrial-sized, garish and scruffy discos along the strip at nine in the morning, seated wavering by the roadside amidst the split, cracked and squashed plastic waste which these no doubt environmentally aware individuals seem to generate by the ton.

Benidorm, certainly, is not Spain. Like many other popular mass tourism resorts around the world, it has an identity which is quite apart from its host country or hinterland. Benidorm is not Spain in the same way, perhaps, that Kuta is not Bali, Nice not France, nor Acapulco Mexico. On the same scale, Blackpool is Britain! In effect these places are melting pots of imported identity, usually with a strong flavour of the largest group of visitors. In the case of Benidorm, of course, it's the Brits. A fortnight in Benidorm can offer about as much exposure to Spanish culture as the experience of September lights in Blackpool informed the visitor of the Lancashire cotton industry. (The past tense is highly relevant here.) Equally, Benidorm juxtaposed with the word "culture" might vie for a definition of "oxymoron", alongside German with humour, Ireland with culinary and British with honest. (I may borrow here and there from our working Men's Club humour tradition, but perhaps employing a consistently different skin colour!)

Benidorm is known for its seven kilometres of perfectly kept, clean beaches, its year round tourism, its millions of visitors. It has fine places to eat in its old town and environs. It has nightlife, theme parks and five star golf resorts. It is surrounded by mountains, has an island nature reserve. And in a European sense, the area as a whole is truly cosmopolitan and increasingly sophisticated.

So when my wife and I came here about five years ago to claim a November base while we examined the possibility of a life-changing shift from work-a-day pressures, our prime goal was to investigate whether, near this tourism megalith, there might be space for a small rental business, aimed at those who might crave proximity to the iniquitous den whilst also wanting to retain a suburban distance from the rasping motorbikes, the hen and stag parties, the beachfront Harley Davidson pubs, the plastic glass discos and even the line dancing. Well we found our place and took the plunge. What we had not bargained for was "the culture".

In that first month, as late-booking package tourists ourselves, we were making our first visit to mainland Spain for 24 years and we were pleased to find an odd festivity or two. Having lived here for a few years we now know, of course, that it's actually quite hard to avoid them! The Benidorm town band - symphonic bands are the Valencian tradition, we now know - did a free concert in the salubrious Benidorm Palace, a place whose usual show apes the Folies Bergeres. The local choral society did the Venusburg music from Tannhauser alongside original compositions for the band and some populist offerings. We sought and found a sub-set of the band doing a jazz and Latino evening at the CAM Bank auditorium where, another night, there was a chamber music recital. Just along the road at the Cultural Centre in Alfaz del Pi there was an American pianist who had studied in Barcelona playing Montsalvatge. Similarly, we found a soprano giving opera arias in Calpe.

And so we bought the place and we were owners of a house with two apartments, a beautiful Mediterranean garden, proximity to the tourist hub, but still very much a part of its own town, a place with outstanding local services. Our aim was limited, pragmatic and clear. After some fifty-six years of unbroken professional employment between us, we decided that a change was potentially better than a rest. We had already lived and worked in five countries and had extended experience of several others, but we had also concluded that pounds of flesh weigh the same the world over. Though we had gained a few of these over the years, having them occasionally demanded and extracted ran the risk of their being ripped from critical areas. Over the years the pay had been good, the pressure significant and, overall, the rewards worth the pain. But times change, lives change, priorities change and people reach fifty.

This was the time to do something different, to trade income for quality. We bought a house in La Nucia, just five kilometres from Benidorm's beaches, the town's skyscraper hotels visible from our front balcony. Our aim was to establish our own niche business renting the two bedroom garden apartment while we lived a modest if sometimes indulgent life on the first floor. We have now been doing this for more than four years, have an established clientele and basically have achieved what we wanted to achieve. We will not get rich from the trade. That was never our goal. From the start we wanted to offer simple, clean, affordable accommodation at a reasonable price, modelling our pitch on the kind of place middle class backpackers like ourselves would find both satisfying and a little surprising at the price. And it has worked well. What we had not bargained for was the "culture".

For some sixteen of our thirty or so post-graduation years we had lived in London. We were vultures of the cultural type whenever energy levels ran to it. We were friends of the English National Opera during its 'power house' years. I was a teacher and, during school holidays, used to walk from Balham to central London for the lunchtime concerts, St James's in Piccadilly being my favourite venue. Then we moved to Brunei and then to the United Arab Emirates. In Brunei we were members of the Music Society and helped to organise concerts. In Abu Dhabi, cultural events were very much in the purview of the diplomatic and private sector people, and there was and remains a vibrant cultural life in the city which, after all, is the nation's capital. So we were able to attend good quality cultural events, comprising mainly music, theatre and visual arts, in both places. And then we came to Spain.

Our initial visit had suggested that there was more going on in this sphere than a browse through the package tour brochures might suggest. But if I was to relate that in the last eight months we have been to four operas, four full orchestral concerts, ten chamber music recitals, five local festivities, an international film festival, uncountable art exhibitions and goodness knows what else - and furthermore if I were to qualify this by saying that not once did we have to travel more than ten kilometres from home, would you associate this with Benidorm and the Costa Blanca? And, if you are mildly surprised by what I have just claimed, it would probably further surprise you to learn that in addition to this, Benidorm itself is building a new cultural centre, that ten kilometres down the road the new Villajoyosa Cultural Centre is about to open and that this year La Nucia, our home town, itself opened a 600-seat concert hall and a 3000-seat outside auditorium.

Perhaps I need to re-state how local is my claim. About thirty kilometres down the road from Benidorm is Alicante, a regional centre with a nineteenth century theatre presenting a full programme of ballet, drama and opera. About a hundred and forty kilometres north is Valencia, where the programme of the spectacular new Reina Sofia opera house is coordinated with those of New York's Met and London's Covent Garden. What I have described excludes those venues and only includes what can be found within ten kilometres of where we live, within ten kilometres of Benidorm, a cultural paradise.

You may have guessed that we are very keen on music, my wife and I. But we are also keen on theatre, dance, painting and the arts in general. We don't tend to go to pop festivals, but if we did we have those locally as well.

Why not check out the listings for La Nucia, Altea, Benidorm, Alfaz del Pi, Villajoyosa and Finestrat? Choose your time of year and you could attend a superb musical event every night of your stay and I guarantee that the performance standard will be as good as anywhere. And if you can also take in Joachim Palomares and his ensemble playing their arrangements of Piazzolla tangos, or Altea's April opera week or La Nucia's Les Nits festival, you are in for a real treat. And when Benidorm's new cultural centre is open, imagine glossy package tour brochures offering deals inclusive of stalls seats for Puccini or a performance of Steve Reich's Drumming! Followed, of course, by a one euro pint of lager, bacon and eggs and a northern comic, perhaps.

Saturday, 11 August 2007
About the Author

Philip Spires, born in 1952 in Wakefield, West Yorkshire, spent his first ten years in Sharlston, then a mining village, followed by eight in Crofton, a mile nearer Wakefield. He went to London University, where he obtained a BSc from Imperial College and a PGCE from King's. After two years as a VSO in Kenya, he taught in London for 16 years and devoted much of his spare time to assisting an NGO concerned with development and human rights. After

Becoming a chef - Culinary School or On the Job Training? by Ralph Serpe

Becoming a chef - Culinary School or On the Job Training? by Ralph Serpe


So you are interested in the possibility of becoming a chef? You probably have many questions and are probably wondering what route to take. Are there any requirements for becoming a chef? What education is needed for becoming a chef?

As the title of this article suggests, you basically have two options toward becoming a chef and learning the fundamentals of cooking. There are actually three options, but we will discuss the third later in this article. You can either go straight to Culinary School and learn the art of cooking under the close supervision of educated Chefs, or you can head out into the real world and learn hands on cooking techniques in a fast paced restaurant setting. We will now discuss the advantages and disadvantages of both options.

ON THE JOB LEARNING

The Advantages

The traditional method for becoming a chef was quite different years ago. One did not attend a Culinary School first before they began working. Instead, a person learned by working from the bottom up. This gave the cook hands-on real world experience, something not readily available in cooking schools today. This real world experience is more respected then a student fresh out of Culinary School, and I am sure you can understand why. A restaurant owner is not going to be impressed by a resume filled with all of the classes you took in cooking school. He or she will be more interested in whether or not you can perform in a busy and stressful kitchen environment, and you will only gain that experience by living and doing it on the job.

The Disadvantages

Working on the job also has its disadvantages. In a restaurant environment there is one main objective and that is to prepare quality dishes in a timely manner so that the customer is satisfied. Your head chef and co-workers do not have time to explain how a dish is made, or the history and culture behind the food that is prepared. It is simply too busy. So you will have to seek out your education on your own, unless of course someone is willing to take the time and teach you, but this is rarely the case.

CULINARY SCHOOL EDUCATION

The advantages of Attending a Cooking School

Culinary school can be a truly rewarding experience if you keep your eyes and ears open and apply yourself. There is much to be learned and exposed to. This is where the history, culture and techniques regarding the preparation of the food comes into play.

You can learn where the dish came from and the variety of ways to create certain dishes. You can learn how to purchase and store your ingredients. You get to work together with other students as a team, which is a very important factor in the success of your career. You may never see or prepare these dishes again, but the techniques that you pick up in Culinary School can be applied to many of the dishes that you create in the future.

Depending on the school you attend, your curriculum may include topics like pastry, nutrition, management, butchery and more. You can also receive job placement assistance. You will learn more about the various culinary organizations out there, scholarships and other programs that may be useful.

The Disadvantages of Cooking School

For the most part, a Culinary school education is theoretical learning. Cooking school is not going to prepare you for the busy and stressful environment of a real world kitchen, and this lack of preparation may present a problem when you start looking for a job.

Culinary Students have also acquired a bad reputation over the years unfortunately. The popular opinion is that graduates from cooking schools are in no way prepared to handle the stress of a busy kitchen. Why have Culinary Students been given such a bad reputation? It is because many have tried and quit when the going got rough. So the only way to overcome this is to prove yourself. You will have to dedicate yourself no matter how hard things get.

Lastly there is the cost associated with a Culinary School Education. It can be very expensive. Not only do you have to pay tuition, but you also have to pay for your books, tools and other accessories. Things can really add up. If you decide that it is not the right career path for you, you will have lost a lot of money.

GOING TO SCHOOL + ON THE JOB TRAINING

Now on to the third option that I told you we would cover later in this article: working on the job while you are attending cooking school. The advantage to this option is that you will be practicing what you are learning in school. You get to truly experience it and not just read about it in some textbook.

This is by far the best option of course but not for everyone. There will be many sacrifices when taking this route toward becoming a chef. Holding a job while going to school will be very difficult. You will be exhausted both physically and mentally, and if you do not work extra hard, your grades will suffer. If your grades suffer, then you may get less attention from your instructors. On the flip side, you may impress your instructors with your hard work and interest.

So whatever path you choose, remember the most important thing is perseverance. Without staying power and patience you will have a difficult time making it as a chef. I wish you all the best and God Bless.

About the Author

Ralph Serpe is a passionate cook and writer for http://www.chef-ability.com. Visit today to learn more about becoming a chef.

La Casa de los Sabores Cooking School in Oaxaca by Alvin Starkman

La Casa de los Sabores Cooking School in Oaxaca by Alvin Starkman


If visitors to Oaxacan cooking school La Casa de los Sabores came away with nothing more than great recipes and a gastronomic meal rich in unique herb- and spice-accented flavor combinations that are the hallmark of Oaxacan cuisine, they would leave fully satisfied. But a visit with owner and chef extraordinaire Pilar Cabrera also inspires and sates travelers with a sensual day-long immersion into sights, sounds, smells and, yes, tastes and time-tested recipes of southern Mexico.

As always, a recent culinary odyssey with Pili, as she is known, began at La Casa de los Sabores first thing in the morning - at 9:30 a.m. Over the next few hours, she introduced me and the others in the class to the wisdom and experience of her great matriarchal culinary tradition. Pili learned the basics and the subtleties, including the mysteries of the famed seven moles, from her grandmother, who learned from her grandmother before her. She is a Oaxaca-born master of southern Mexico cookery as well as international epicurean trends, capable of sharing the secrets of preparing the most multifarious meal with novice and expert alike - in English and in Spanish.

Our day began with Pili's informal talk about the menu and the foods she was going to introduce us to in one of Oaxaca's colorful markets. The extra attention to the key ingredients of Oaxacan cuisine kept us spellbound. "What we will achieve today with the chilis," she told us, "is hot and tropical ... with the Chile de agua, you will see we use it not only for flavor but color as well, and I will teach you how we keep this beautiful, brilliant green."

Once prepared with this knowledge, we all embarked on a shopping trip to the well-known marketplace, Mercado de La Merced, armed with multhued bolsas - market bags - to carry the compras - purchases. Pili had readied a partial shopping list, but, she advised us, she always adds "surprises," such as fresh foodstuffs which peasant women from the mountains sometimes bring down.

"When you have a chance to find something real special or unusual, you buy and incorporate into the comida," she explained. "Today, for instance, we look for mushrooms, because they grow so beautifully in the rainy season. Also, we will see what kind of fresh fruit we can use for the dessert."

Her insights into the unique stores and small factories enriched the short walk to the market. A rich bouquet drew us into a mill that was making chocolate from scratch. As Pilar told us about the ingredients - cacao, cinnamon, almonds and sugar - the owner welcomed us with, "do you want to taste?"

The lesson began in earnest when Pilar began methodically searching through the indoor and outdoor portions of the marketplace and exchanging pesos for its plethora of fresh produce.

"Look at that lady sitting there, what she has in those bowls," she said. "She just brought those raspberries and blackberries from the Sierra Juarez. We can use them for the dessert. Notice how fresh and beautiful. The mushrooms beside them, see the size, how big and the bright orange color ... this is the time of year, but not for our recipe today ... Over here, we don't buy the big green tomatillos. I prefer the little ones grown locally because they are not acidy like the others, and they have much more flavor, perfect for the salsa we are preparing today."

She encouraged us to smell the herbs as she explained their use in particular Oaxacan dishes. "Today we use this yierba santa for the mole," she said as she was examining samples of the fragrant leaf until she'd found the best and freshest for storage in one of our bolsas. "But we also use it to wrap fish and make tamales."

Andrea who had been in Puerto Escondido on the Oaxacan coast for six months, expressed the wish of many as she lamented, "I wish I'd been in this class at the beginning of our trip."

Our enthusiasm and our appetites grew once we returned to Doña Pili's well-equipped, spacious kitchen. Its wide counters, food preparation island and eight-burner gas stove opening onto the lush courtyard dining area made this cocina into an ideal classroom.

While we were reviewing printed recipe sheets for the dishes we were about to prepare, she displayed our purchases in baskets filled with the components of each recipe to help us learn why we bought what. Then we spent the next two hours preparing a sumptuous four-course meal.

Mary, her sous-chef, did preparatory work such as halving limes, slicing chilies and preparing chicken stock and poultry for the mole, freeing Pili to teach us the rituals and secrets of Oaxacan culinary seduction. Sparks from Pilar's hearth of experience ignited even the most learned in the class as she pointed, touched, and passed around each item we purchased, telling us how it would be incorporated into the meal.

Once the actual cooking began, she put her bilingualism to good use, giving instructions and asking questions in one language, then repeating it in the other, as required by some of her visitors. "Necesito otro ayudante para quesillo, I need another helper for the cheese." Pilar might as well be a Maestra de Español, a Spanish teacher to boot.

Everyone learned each task and participated in the preparation of virtually all menu items. And as the group peeled, diced and sautéd, Pili's gems of information flowed on. We learned much more than how to achieve flavor. Pilar taught us techniques on how to attain desired tones and textures: "A lot of people ask me about cleaning mushrooms," she said at one point, demonstrating the correct technique. "Now watch to see how we clean and seed this kind of chili," she pointed out while preparing chile guajillo for the mole. "Once we start cooking these chile de agua, we need to remember to always check them and turn them constantly." "Look for the hot part of the comal ... now this is when you know when to turn it over," she said while demonstrating the art and science of making tortillas.

Every once in a while a new recipe rolled off the tip of her tongue as we worked ... other dishes we could prepare with this particular mole; different fillings for the quesadillas such as potato, chorizo or huitlacoche, the exotic corn mold ... the texture we would want for the corn masa if we were making tamales rather than tortillas.

Soon, aprons removed, we were ready to feast. But first - "now before we sit down, remember in the market I told you there were two types of gusano worm? Here they are, so who wants to try?" she asked. "Now know about mezcal. Taste this one Alvin brought, and tell us how it seems to you. Here's another kind. What do you think is different about this one?"

We sat down at a table exquisitely set with local hand-made linens, dishes and stemware. Bottles of Mexican and Chilean red wine were already breathing. The fine music of Oaxacan songstress Lila Downs serenaded us in the background.

Pilar reminded us that her grandmother and other relatives usually prepare their comidas with meat and all vegetables mixed together in the mole, a plate of rice on the side, and a bowl of broth. But our meal, like all the recipes she prepares with visitors at La Casa de los Sabores, would be her modern take on all the elements and flavor combinations of the best that contemporary Oaxacan cookery has to offer.

It was a celebration of every ingredient. We began with wild mushroom, onion, tomato, chili and cheese stuffing in the quesadillas de champiñones (mushroom quesadillas), complemented perfectly by smoky salsa verde asada (green sauce from the grill) served in its molcajete. Then it was time to calm our palates with bright yellow crema de flor de calabaza (cream of squash blossom soup), garnished with a drizzle of real cream, toasted calabaza seeds and indeed fresh squash blossoms. The main course or plato fuerte was mole amarillo - tender slices of chicken breast atop a sea of aromatic deep saffron-colored mole, accompanied by a medley of crunchy-fresh steamed vegetables. To conclude, arroz con leche (rice pudding), speared with a length of wild vanilla bean and crowned with berries that had been picked only the day before.

I left convinced that the grandest chefs at the most trendy Manhattan beaneries would be hard-pressed to compete with this petite Oaxaqueña's ability to marry the region's complex cooking with post-modern attention to color, texture and flare. For Pilar Cabrera, it comes naturally. For the rest of us, it comes with a visit to her home.

La Casa de los Sabores Cooking School is located at Libres 205, in downtown Oaxaca. Maximum class size is 8, with private lessons available upon request. You can register for Pilar's classes by calling (951) 516-5704 or e-mailing her at: bbsabores@prodigy.net.mx. ( Websites: http://www.laolla.com.mx ; http://www.bbsabores@prodigy.net.mx )

About the Author

Alvin Starkman together with wife Arlene operates Casa Machaya Oaxaca Bed & Breakfast ( http://www.oaxacadream.com ). Alvin received his masters in social anthropology in 1978, and his law degree in 1984. Thereafter he was a litigator in Toronto until taking early retirement. He and his family were frequent visitors to Oaxaca between 1991 and when they became permanent residents in 2004. Alvin reviews restaurants, writes about life

Hello From Toronto: A First Hand Look At Casa Loma (Part I) by Susanne Pacher

Hello From Toronto: A First Hand Look At Casa Loma (Part I) by Susanne Pacher


Casa Loma, Toronto's castle and the city's second most important tourist attraction, has an extremely interesting history. It was the life dream and brainchild of Sir Henry Pellatt, one of Canada's most successful industrialists and financiers in the early 20th century. After learning about the fascinating background of this unique structure in my meeting with Lou Seiler, Casa Loma's Director of Marketing, it was time to explore these fascinating buildings first hand. Lou explained that Casa Loma actually is a complex that includes several buildings: the Stables and the Hunting Lodge (construction started in 1906), and Casa Loma itself (built between 1911 and 1913). The architect was E.J. Lennox, one of Toronto's foremost architects who also built Toronto's Old City Hall, the West Wing of the Ontario Legislature - Queens Park, and the King Edward Hotel. Pellatt loved medieval architecture and drew sketches of architectural details during his trips to Europe which he passed on to his architect for inclusion in the plans of his dream castle.

After leaving the basement cafeteria, Sir Henry Pellatt's state-of-the art exercise room, Lou showed me the roughed-in swimming pool in the basement that was never finished due to lack of funds. It was supposed to be a lavish feature, clad in marble and decorated with gold swans. Then we had a quick peek into the castle's Gift Shop, whose three arches were laneways for Sir Henry's proposed bowling alley. We stayed with the underground theme and walked through an 800 foot long and 18 foot deep Tunnel past original furnace facilities that could burn the 800 tons of coal necessary to heat the entire complex over the winter. On the other side of the Tunnel we reached the Potting Shed, used to propagate the large number of plants on display around the estate. Pellatt was an avid lover of horticulture, had an extensive garden with exotic birds and animals and won several prizes for his orchids and chrysanthemums.

Our next stop was the Garage. Although these were the early days of vehicle ownership, Sir Henry Pallett owned four vehicles, and as a real pioneer of his times, he owned the first electric car in Toronto. Our underground explorations continued to several rooms that were used for growing mushrooms, part of the horticultural and culinary efforts at Casa Loma that would feed the many guests at the frequent social functions at the castle.

Back on the main floor our next destination was the Horse Stables. Sir Henry Pellatt owned several horses and Prince was the name of his favourite horse. When Prince started to lose his teeth in old age, Sir Henry had a set of false teeth made for him so his favourite horse would still be able to chew his food. Horses in general lived a great life at the Pellatt Estate: they enjoyed stalls built of mahogany, and floors of Spanish tile laid in a herringbone pattern to prevent them from slipping. Windows in the stables were hinged to open at the top so the horses would not experience any draft. Next to the Horse Stables is the Carriage Room, an impressive high-ceilinged space with a hammer beamed ceiling and decorative artwork with a wooden floor that is a foot thick.

As we walked back through the Tunnel to visit the main castle, Lou explained that members of the "Society for Creative Anachronisms" (SCA) performs medieval battle demonstrations every Sunday. The SCA is an international organization dedicated to researching and re-creating the arts and skills of pre-17th-century Europe and has more than 30,000 members all around the world. Members, dressed in clothing of the Middle Ages and Renaissance, attend events which may feature tournaments, arts exhibits, classes, workshops, dancing, feasts, and more. They are also available for school visits and bring medieval culture to life.

Back in the main castle I was impressed by the Great Hall, a grand interior space 60 feet high, featuring a hammer beam roof. A 40 foot (12 m) high leaded glass window with 738 individual panes generously lets in natural light into this imposing space and gargoyles adorn the supporting columns. From here we turned into the Oak Room, whose original name was the Napoleon Drawing Room. This was indeed Sir Henry Pellatt's drawing room whose walls feature solid oak panels carved in the style of Grinling Gibbons, a famous Renaissance carver. This room was featured in the movie "Chicago" as Richard Gere's law office.

Then we went all the way up to the 3rd floor past the Queens Own Rifles Museum and started climbing up to the Scottish Tower. There are two towers at Casa Loma that can be accessed by the public. The Scottish Tower is enclosed, and can be accessed through 3 sets of narrow staircases above the third floor. Casa Loma is a castle that you can explore from top to bottom, including the rafters and open spaces under the roof! The Norman Tower features an open-air platform and is currently closed to the public. I was amazed that all these different areas are accessible to visitors, you can literally explore all the various nooks and crannies of this historic structure.

Despite the drizzly weather, the view from the Scottish tower was phenomenal. Casa Loma sits on a hill overlooking downtown Toronto, with views as far as Hamilton and Niagara Falls on a clear day. I had to line up at the winding staircases for people to file upstairs and downstairs before it was my turn to get to the highest point of the castle.

About the Author

Susanne Pacher is the publisher of http://www.travelandtransitions.com, a web portal for unconventional travel & cross-cultural connections. Check out our FREE ebooks about travel.

Learning Thai Massage in Koh Samui. by alisterbredee

Learning Thai Massage in Koh Samui. by alisterbredee


Marloas is nineteen years old and she comes from Rotterdam in Holland. She is in gap year from school and has taken the time to travel in Asia. She has been on the road for four months and as the trip winds to a close she has come to the Health Oasis Resort in Koh Samui to learn Thai massage.

"This is one of the best things I did on my trip,' she enthuses. "While I was travelling I had massages. It felt so nice that I decided I would like to learn how to do it!" "It's just for fun. I have learned it for myself and to help my friends and family." No, she does not want to become a massage therapist. Her goal is to train as a medical doctor, and this preparation in massage could well help her in her aspiration to study western medicine.

Her twenty-hour course stretched over a leisurely five and a half days. So she has plenty of time for rest and relaxation in the swimming pool and on the beach beside. She laughs when she says, "I enjoyed the rest!" "I also really liked the Course with Thai instructor Nan." Nan, by the way started her studies at the prestigious Wat Pho in Bangkok which serves as the premier massage teaching facility in Thailand. "She really gets the students to practice a lot. She's very kind and supportive, too and that helped a whole lot!" Says the young Dutch student. "She taught me to apply my whole body in making the massage strokes." Marloas explains she was always afraid that her hands would become tired whilst massaging, but she was surprised to find that instead she felt energised. "I now know the pressure points and understand how to make people relax."

The course that Marloas attended is not designed to turn out professional therapists. It is certificated but is designed for self-development and general interest. For those eager to learn Thai massage for professional use, Health Oasis Resort offers a more intensive fifty hour period of instruction, and this too comes with a certificate.

Massage is one of several subjects that visitors can learn at the Bang Po beachside resort. Other topics include Thai Cookery, Reiki, Meditation and EFT or Emotional Freedom Technique. The Thai cooking is interesting because it is geared very much to the visitor to the Kingdom. Many people have enjoyed eating Thai food in restaurants worldwide and on coming to Thailand have taken the experience to another dimension. What Health Oasis encourages is to teach visitors how to cook their favourite dishes. Naturally this requires a little notice because the instructors have to go to the market and buy the freshest ingredients possible so the 'trainee chef' can prepare that favourite meal. Once you have cooked it, all you then have is the pleasure of sitting down and eating your creation and hopefully you have invited some friends or loved ones to share this unique experience with you.

Like the Massage training that Marloas underwent you can also take the recipe and knowledge of your newly acquired Thai culinary art back home with you as a very practical souvenir of your visit to Thailand. Surely that will add to the overall enjoyment of your holiday in "the land of smiles"


About the Author

Alister Bredee is a freelance author specialising in articles on health related topics. He is also a health care practitioner and trainer. He is the "Behaviour Change Therapist" at www.healthoasisresort.org He currently lives in Koh Samui and can be contacted via his website: www.healthambit.com

Hello From Sicily - Italian Studies, A Pottery Lesson And A Hike Up Mount Etna by Susanne Pacher

Hello From Sicily - Italian Studies, A Pottery Lesson And A Hike Up Mount Etna by Susanne Pacher


On a gorgeous morning following a good sleep after last night's cooking lesson I woke up at about 6 am and stepped out on the balcony of my hotel room. The sun was just coming up, and the sky was filled with shades of purple and pink. Far away I could see the outline of a strip of land: the Italian mainland, more precisely the Region of Calabria, was visible on this clear day for the first time. The aerial distance between Taormina and the southern tip of Italy is about 40 kilometres, and this sunrise view across the Ionian Sea was simply gorgeous.

I decided to get up early and take a stroll through beautiful Taormina, before the hustle and bustle of the day would kick in. My hotel, Hotel Villa Nettuno, is located on the north side of town on Via Pirandello, outside of the city's gates. I really enjoyed the location since it was quieter and yet just steps away from the amazingly busy Corso Humberto, Taormina's main street in a pedestrian area.

Having strolled through the northeastern Porta di Messina I reached a still quiet piazza in front of the Palazzo Corvaja, seat of the first Sicilian Parliament and today the location of Taormina's tourist office. A few of the locals were already up, taxi drivers were getting ready for their first fares, while the pedestrian street of Corso Humberto was still almost completely devoid of people. I reached Taormina's main square: Piazza IX Aprile which features a large panoramic terrace facing the Mediterranean and Mount Etna. Two churches, San Giorgio and San Giuseppe, adorn this square, and the famous Torre dell' Orologio ("clock tower"), featuring the Porta di Mezzo gate, and the famous Wünderbar Café anchor this public space on its western side. I could even see most of the volcano today on this relatively clear day. There are not many views that compare with the beautiful vista that spread out in front of me from this lookout point.

My walk on the Corso Umberto continued to the western edge of town where I passed through the Porta di Catania, the western city gate featuring the coat of arms of the Municipality of Taormina. From there I walked to a small park which features another beautiful lookout point that faces straight towards Mount Etna. After absorbing this gorgeous picture and trying to burn it permanently into my retina I started to make my way back, this time along the Via Roma, the picturesque road on the southern edge of town high above the coastline of the Ionian Sea. No wonder Taormina is such a popular tourist destination, the physical beauty of this town and the surrounding area is stunning.

Well, after this hour long walk I definitely deserved my breakfast and reviewed a bit of Italian grammar on the gorgeous terrace of the Hotel Villa Nettuno before I made my way to the Babilonia Language School. Punctually at 9:30 our lesson started and our grammar teacher Carlo familiarized us with the "preposizioni semplici" - the contracted Italian prepositions that are formed from a combination of the actual preposition together with the article. Prepositions are always complicated topics in any language, and Carlo patiently and succinctly explained to us the usage of "in" or "per" to express time in different contexts. We continued with a variety of games to help us remember the use of Italian prepositions, a fun and effective way to learn and retain complicated linguistic concepts.

Just before noon I had an opportunity to complete another interview: Alessandro, Babilonia's director, connected me with Donatella Rapisardi, a local Taormina based artist, who provides some of the Pottery Decorating Classes for Babilonia students. For millennia, Sicily has been at the confluence of cultures: the Phonecians, Greeks, Carthaginians, Romans, Byzantines, Arabs, Normans, Swebians, Spanish and French have all left their imprint in this culturally rich area, and pottery has been an important craft in Sicily for many centuries.

I met Donatella at the local Hotel del Corso, right on Corso Umberto, where she offers pottery decorating classes on the rooftop terrace with a perfect view of the Palazzo del Duca Santo Stefano with Mount Etna as a backdrop. The weather was gorgeous, the sky was blue: I cannot imagine a more scenic location for pottery painting than Donatella's rooftop retreat.

Donatella Rapisardi is a gifted local artists who works in a variety of media. She also heads an organization called the "Grupo Artistico de Perseo" which organizes various exhibitions and art projects throughout town and the entire region. The group consists of five permanent artist members and a number of other affiliated artists that are coordinated by Donatella and her team. In addition to ceramics, Donatella also creates mosaics using marble and different types of stone) and handles wood restoration.

She explained that the pottery decorating lesson starts with plain terracotta pieces such as vases or tiles on which students apply the design they wish to paint. Two different types of processes are used for pottery painting, Donatella explained in her machine gun Italian: "lavorare a freddo" means that the pieces are painted without firing them, and "lavorare a caldo" refers to painted pottery pieces that are fired in a kiln to preserve the painting.

Traditional Sicilian colours such as blue, yellow and green are often used in the ceramics decorating process, although the students are completely free to create their own design and colour choices. Donatella guides them, makes suggestions and gives the students advice when they need it. She also explained that the tiles offer an advantage since they are easy to handle and transport and they offer a great surface for landscape images.

The course includes three lessons per week, and is particularly popular with Babilonia language students from Japan and the United States. Donatella added that Japanese students in particular are extremely precise and detail-oriented and very gifted when it comes to applying decorative painting to pottery. This may have something today with their exposure to the popular Japanese tradition of calligraphy.

Often Donatella's students become her friends and she invites them into her home and does a culinary exchange: Donatella will create a variety of Sicilian specialties while her students prepare various tasty treats from their home country. She indicated that to this day she receives emails from some of her Japanese students from years ago, and she enjoys it every time when she receives international correspondence from her previous students.

After having lived in Umbria, another beautiful region of Italy, Donatella moved back to Taormina several years ago which she really enjoys and which inspires her creativity. She also teaches children's art courses and volunteers for some local schools. She showed me a couple of pieces that had been completed by students and three of her own works of art. I mentioned I would have loved to see her studio to see more of her own art. Maybe next time.

Following this interesting side trip another excursion was waiting for me: punctually at 2:30 pm eleven people were assembled in front of the Babilonia Language School, ready to go hiking on Mount Etna whose summit is located at an altitude of over 3200 m. Peppe Celano, Babilonia's social activities coordinator and one of the language teachers, was ready to introduce us first-hand to Sicily's highest mountain and an active volcano.

As a matter of fact, Mount Etna had just erupted a few days ago on April 30, but unfortunately I did not see it. The eruption was only a few hours long, and one of my co-students saw the red lava stream at night! So today we would see Europe's largest volcano up close.

Peppe had rented a small van and a small passenger car to carry all the participants. Our drive to the parking lot on the southern flanks of Mount Etna took about an hour and twenty minutes. We drove through local towns such as Giarre and Zafferana Etna where Peppe explained that near this area the Arabs used to cultivate saffron, hence the name.

The day was overcast and rather cool, a windproof jacket and a nice sweater were definitely in order. We parked our vehicles on a rather isolated parking lot and got ready for our climb. The lower part of our climb took us through a forested area where the leafs were just starting to come out. Not surprisingly, at almost 2000 m of altitude, the plant growing cycle is a little slower, even on a subtropical island such as Sicily.

Peppe explained that the local fauna includes chestnut, oak and birch trees which have all existed here since before the last ice age. We walked single file along a steep narrow path that was punctuated with many roots and stones, right along a precipice with many lookouts towards the famous "Valle del Bove" (Valley of the Ox), site of layers upon layers of lava flows.

Our steep hike continued for about an hour and took us from 2000 m in altitude to 2400 m to an area with a perfect view, facing the recent lava flows in the Valle del Bove. The summit area of the volcano stretched out right in front of us. Our area was a side summit designated by a cross and a broad natural ledge that our group used as a perfect posing area for our group shots of our conquest of Mount Etna. We spent about half an hour at the top of this side summit, chatting, snapping pictures and generally enjoying our mountain adventure.

On the way down three ladies, one from Switzerland, one from Germany and one from Austria (me) raced down the mountain in about 20 minutes. Coming down was a heck of a lot easier than going up, and almost sprinting down this steep mountainous pathway was rather exhilarating in itself. Once all the other mountaineers arrived we set off to visit a local winery. The "Murgo" vineyards were just about 15 minutes away, located in the fertile foothills of Mount Etna and many people in our group bought red, white and sparkling wines. An animated discussion followed in the van and by 7 pm we had arrived back in the school.

After a brief refreshment back at the hotel, a group of us met at a local pizzeria called "Trocadero", right next to the Porta di Messina, where we were going to have a nice dinner. For some of us this Thursday evening was our last night in Taormina; I was going to leave tomorrow night to go to Milazzo while another person was going on an excursion to the Eolian Islands. Most of our group members were leaving Taormina this weekend, and we were all commenting how much we have been enjoying our experience.

Everyone around the table was a German speaker: we had three folks from Germany, two from Switzerland and myself, originally from Austria. Given the linguistic differences throughout the German-speaking countries, we all mentioned that each one of us has to speak "Hochdeutsch" (Standard German) in order to be understood by the rest of the group. All of us speak fairly strong dialects that would essentially be incomprehensible to German-speakers from other regions, so we get by, speaking the standard version of our language. For me this exposure to other Europeans was really enjoyable. Having lived more than 20 years in Canada, I hardly ever come in contact with German speakers, so this experience of enjoying a nice meal, speaking in my mother tongue, was a definite treat.

By 9:30 pm I started to get really tired since I had already gone on a one-hour walk through Taormina before breakfast, followed by another walk through town to meet Donatella, the pottery decoration artist, capped off by a short yet strenuous hike up Mount Etna. And tomorrow was after all going to be my last day in Taormina, so it was time to rest.

One thing is for sure, when you come to Taormina for language studies you definitely don't get bored.

About the Author

Susanne Pacher is the publisher of http://www.travelandtransitions.com, a web portal for unconventional travel & cross-cultural connections. Check out our brand new FREE ebooks about travel.


5 Things You'll Learn In Culinary School by Andy West

5 Things You'll Learn In Culinary School by Andy West


Many people consider attending a culinary school, either because they want to pursue a culinary career or because they just want to learn to cook for their own enjoyment. Sometimes, though, people can be skeptical about whether a specialized culinary education, or even a few cooking classes, is really necessary. If you are among the latter group, here is a list of five important things you will learn in culinary school.

Basic Nutrition: Nutrition is about more than what the label on the back of a package tells you. In fact, food labels can be appallingly misleading. Your body needs a host of vitamins and minerals every day in order to maintain its good health, as well as other things such as calories and fiber. Unfortunately, food labels are usually geared to sell, and can sometimes confuse and mislead consumers.

Think, for example, about the subcategories listed under the total carbohydrates: sugar and fiber. Often, however, these amounts don't add up to the total carbohydrates. What does this mean? How do sugar and carbohydrates differ?

In addition to confusing packaging labels, you have to worry about how to ensure that your family is getting the necessary amounts of nutrients, even though many of the vitamins and minerals we need aren't listed on most food labels. How do you make sure that a meal is nutritionally sound, yet still delicious and satisfying?

These are the kinds of nutritional questions that an education from a culinary school can answer.

Chemistry: A cooking education will also teach you about chemistry. However, we're not talking about beakers and smelly chemicals, like in high school. At a culinary school, you will learn about applied chemistry.

Every time you cook something, whether it is meat, vegetables, or pastries, a chemical reaction happens. That chemical reaction can change or enhance the flavor and texture of the food. For instance, the chemical reaction can be as simple as the softening of tough vegetables when you boil them in water, or as exotic as lighting the top of a pie or an alcoholic drink on fire.

Being able to control these chemical reactions is an important part of being a good cook. A culinary school will teach you different ways of cooking foods, and how each method can affect the taste and texture of the food.

Spices: Spices are a mystery for most people. Indeed, many people never venture beyond salt, pepper, and maybe some basil and parsley. Cooking with spices is an art, however, and can be used to change and enhance the flavor of food in any number of ways.

There are dozens of different spices to choose from, though, so how do you know what spices go best with what foods, let alone with each other? An education from a culinary school will teach you how to use spices to the food's best advantage, enabling you to enhance flavors in ways you never dreamed were possible.

Visual Arrangement: You've probably heard it said before that cooking is an art. Well, the culinary art is about more than simply preparing the food. It is also about how you arrange it. The visual presentation of a dish can make a difference between your basic restaurant food and an exquisite dining experience.

Visual arrangement is a vital skill for professional chefs. A culinary school can teach you how to arrange food to look the most pleasing and artistic, delighting your guests and enhancing their enjoyment beyond mere taste sensations. Even if you aren't going to pursue a career as a chef, however, food arrangement can be a valuable skill. Just think about how you could impress your friends and family, perhaps even coaxing a picky child into eating his or her vegetables.

Wine: Connoisseurs know that the ability to match the perfect wine to an exquisite meal is one of the finest culinary arts. Choosing wine is a study in subtlety, as every wine has a slightly different taste. The minor variance can make all the difference in whether a wine goes better with fish or pasta, steak or chicken.

It is vital for anyone in the culinary industry to be knowledgeable about wine, but many people are interested in wine regardless of their cooking skills. Wine has always been a symbol of culture, with connoisseurs attending wine tastings and collecting exotic wines in their own homes. Taking classes from a culinary school is the best way to learn all about wine, its subtleties and how to match it successfully with different foods.

As you can see, an education from a culinary school has value for many people, whether you intend to pursue a culinary career, cook for your own pleasure, or provide delicious and balanced meals for your family. You can sign up for just a few cooking classes, or for the specialized degree, but either way you are bound to learn things you never knew before.

About the Author

Andy West is a freelance writer for The Culinary Institute of Virginia College. Culinard offers two outstanding Culinary School programs. Please visit http://www.culinard.com .




Hello From Ottawa: An Authentic Aboriginal Dining Experience At Sweetgrass Bistro by Susanne Pacher

Hello From Ottawa: An Authentic Aboriginal Dining Experience At Sweetgrass Bistro by Susanne Pacher


As always, I like to focus on unconventional travel ideas and experiences, and food is part of this experience. So before I left for Ottawa I called up the ByWard Market Business Improvement Association to find out about any interesting dining establishments. Sure enough, they had a creative suggestion for me: an establishment named Sweetgrass Bistro that specializes in aboriginal cuisine.

So after my arrival in Ottawa and my initial explorations I made my way to the ByWard Market, Ottawa's largest and most dynamic entertainment and restaurant area. Sweetgrass Bistro is located in a former private home on 108 Murray Street at the north end of the market area.

You walk inside and the place has a bar area with an open concept kitchen on the left and a dining room to the right. The atmosphere is calm and understated and aboriginal art is adorning the walls. I had a chance to sit down with Phoebe Sutherland, one of the co-owners of Sweetgrass. She and husband Warren opened this dining establishment in late 2003.

Phoebe has an interesting story to tell: she is of Cree origin and grew up in Northern Quebec in the James Bay area. She lived on the reserve until age 10 and spent her childhood camping, enjoying nature, snaring rabbits, and from a culinary point of view she got exposed to a lot of game meats including rabbit and moose.

At 10 years of age she moved and went to a private school in Quebec near the Vermont Border. She later attended Grenville Christian College in Brockville and after high school she enrolled at Algonquin College in Ottawa to complete a program in hotel and restaurant management. Following her graduation she wanted to expand her education in culinary arts and decided to pursue a degree program in this discipline. Since no Canadian university offered a degree in culinary arts she went on to attend the New England Culinary Institute in Vermont where she honed her practical experience in two internship programs. Her first internship was at a four star French establishment named Hammersly's Bistro in Boston and her second one was at the Asticou Inn in North East Harbour, Maine. The cuisine at this historic inn focused on seafood which was a great learning opportunity for Phoebe.

She met her husband Warren in her second year of school where he was studying a year behind her. Warren had given up his studies in electrical engineering to pursue a career in creative culinary arts. After graduation, both Phoebe and Warren moved to Phoenix, Arizona, where she studied transcontinental cuisine, a mixture of South-Western cooking and world fusion. Phoebe went on to say that she was the only female in an all Mexican kitchen crew and through the interaction with her co-workers she learned a lot about traditional Mexican foods as well. That also explained why Sweetgrass has a Mexican Tortilla soup on its spring menu.

After this experience Phoebe and Warren moved back to Canada and decided to get married. Less than a year later, at the young age of 27, they started their restaurant business with funding assistance for Young Aboriginal Entrepreneurs. I asked Phoebe about the name of their restaurant and she explained that at the time they were considering two names: "Sweetgrass" and "Smoke Signal". Sweetgrass, the final choice, is a tall perfumy grass that grows mostly in marshy areas and it has a long tradition in aboriginal culture. It is used in prayers, woven into braids and baskets and also used as a tea by a variety of aboriginal tribes.

"Sweetgrass" is the only aboriginal restaurant in Ottawa and only the second restaurant specializing in native cuisine in all of Canada. Phoebe explained that they integrate foods from different aboriginal tribes from all over Canada, the United States and Mexico and they use a lot of herbs, grains and different types of meat such as elk, buffalo, duck, pheasant, rabbit and various types of fish. The menu changes seasonally to reflect the availability of specialized ingredients.

I had a chance to sample Sweetgrass' unique cuisine and started off with "Wabush Dumplings" which are pan-fried rabbit dumplings in a honey mustard sauce with Bryson greens in a citrus vinaigrette. I am usually not a big meat eater, but the subtle flavour of these rabbit dumplings complemented by the savoury sauce was very pleasant to my palate. As a main dish I chose the "Rustic Mahnoomin Siipai", a purely vegetarian dish consisting of wild rice dumplings filled with great northern beans, topped with wild greens and a spring vegetable sauce, a multi-flavoured, yet surprisingly filling dish. To cap off this exotic dining experience I had "Mom's Indian Buudin", a beautifully presented dense, dark-coloured cake, reminiscent of Christmas cake.

Phoebe had joined me for dinner and told me a bit about her childhood, growing up on a reserve and then moving away to small towns in Quebec and Ontario. She says she enjoyed the simple life on the reserve and as children they would always play outside. One of her favourite activities was to search for wild strawberries. Today the lodge in her village has been turned into a conference centre and although 8 or 9 hours northeast of Ottawa, the area where she was born attracts a lot more tourists.

Phoebe and her husband Warren, originally from Jamaica, share a passion for food. Every year they participate in the ByWard Market Stew Cookoff and this year they won the People's Choice Award for best stew. They also regularly participate in a local food show in a small town outside of Ottawa which is a true collaboration between farmers, who provide local produce and meats, and chefs, who turn these precious ingredients into mouthwatering delicacies. Last year about 600 to 800 people attended the food festival.

Phoebe and Warren Sutherland's creation "Sweetgrass" is a unique addition to Ottawa's food scene and testimony to two young, talented and hardworking people who share an absolute passion for food.

About the Author

Susanne Pacher is the publisher of http://www.travelandtransitions.com, a web portal for unconventional travel & cross-cultural connections. Check out our brand new FREE ebooks about travel.

Culinary Training Isn't A Cakewalk by Andy West

Culinary Training Isn't A Cakewalk by Andy West


A career as a chef can be fulfilling and challenging, and if you have a passion for food culinary training may be a perfect fit. However, it isn't easy. Anyone who has attended a culinary institute can tell you that the education you receive goes far beyond simply learning how to throw together a few meals. In fact, you learn much more than just cooking.

Being a successful chef also involves being able to manage your kitchen properly, work well with your staff and understand nutrition, food purchasing and plenty of other things that go beyond the stove or oven. Culinary training can be an eye-opening experience for many students as they prepare for their career in the food and restaurant industry.

Training to be a chef may be challenging, but it's also incredibly rewarding. There are few careers that so perfectly blend creativity and a love of food with a practical skill to yield a job that can propel you onto a successful career path in any number of areas. With the proper culinary training you can work at resorts, restaurants and clubs almost anywhere in the world. You may even find yourself working on a cruise ship.

Choose Culinary Training That's Comprehensive

If you want the best training possible, look at the curriculum offered at each school you are considering. If the focus is just cooking, you will be missing some important components that will make your culinary degree marketable when you graduate. The most comprehensive programs will have six distinct areas, each of which will break down further into specific units, some with basic, intermediate and advanced courses.

Food Service and Sanitation This is the foundation of everything a chef or food service worker must know. If food is improperly handled, nothing else matters. Unsanitary conditions are absolutely unacceptable at any establishment no matter how talented you are.

Culinary Arts and Cooking The core of most programs, these courses will have a variety of names, but will usually focus on a variety of cooking styles and procedures, usually focusing on savory dishes. Food Science and Nutrition Understanding the make-up and nutritional content, taste and value of ingredients and foods. In today's health-conscious society these courses are more important than ever, particularly if you would like to go on to work in a setting such as a spa or luxury resort. Understanding the way various flavors and textures interact and react is also a part of food science.

Purchasing Learning cost analysis, how to evaluate and purchase individual ingredients, and knowing how much you will need along with where to shop. All of these are elements of purchasing that are central to being a successful chef. You can't cook well if you don't know where to get the right ingredients and how to work within a budget.

Mixology This is sometimes called beverage service or viniculture, and is the art of understanding how wines, alcohols and liqueurs complement and interact with foods. No fine meal is complete without the proper accompaniment of wine or alcoholic beverage, and being knowledgeable enough to select the proper accompaniment is essential.

Pastries and Baking Some culinary training programs will offer pastry and baking education as a part of the culinary arts, while others will offer a complete curriculum specializing in this as a separate discipline (some offer both options). Baking science is much different than cooking and has different rules and methods, so it requires separate attention to some degree. Because there are so many types of breads and pastries, many schools offer a complete course in this for those wishing to become specialized pastry chefs.

Some schools that offer culinary training will allow you to download their curriculum to review. This is a great way to see if they cover the basics, how much time they dedicate to each topic and what you will be covering in each class. Choosing a school without seeing the complete curriculum is like purchasing a car without a test drive, so be sure to know what you'll be learning and how many hours you'll be spending learning each technique or topic during your culinary training.

About the Author

Andy West is a freelance writer for The Culinary Institute of Virginia College. Culinard offers two outstanding culinary programs. For more information on one of the most prestigious culinary institutes in the U.S., please visit http://www.culinard.com .