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So You Want to Go to Culinary School

Emily Co — Tue, 02 Nov 2010 08:00:00 PDT

Graduate schools are a great way to switch careers or advance the one you have. I talked about the most common reasons to get a grad degree, and my new school series will give you a quick glimpse of what options are out there.

Think you have what it takes to be the next Anthony Bourdain? Well, why not start off where he did, at the Culinary Institute of America, a cooking school that's based in New York. As a graduate, you'll be part of the school's elite alumni network, which boasts of Alinea's Grant Achatz, Chipotle CEO Steven Ells, Iron Chef's Cat Cora, and the list goes on. Jennifer Purcell, one of the associate deans at the CIA, told me more about the famous culinary school.

SavvySugar: What can a typical student expect to experience at the CIA?

Jennifer Purcell: A class day may start at 7 a.m. and end around 1:30 p.m., and that’s for a kitchen course. [Expect to] stand on your feet and cook, and kitchens are warm! They can be long days, but we also have sit-down lectures, courses and classes, but the bulk of our coursework is culinary. You’re in the kitchens, and repetition is key, because it’s how you build your skills. The classes are sequential so your building blocks of starting with basics and you build on those throughout the program until you end up in the CIA's four public restaurants. The whole experience is to synthesize all of your training and put it into action in a live restaurant.

To find out about the common misconceptions people have of cooking schools, read on!

Guess Who Said It?

FitSugar — Tue, 31 Mar 2009 14:30:00 PDT

Which well-known chef said this?

"My parents were into macrobiotic cooking - vegetarian, nondairy, whole grains, no red meat. I started cooking when I was 10 because I just couldn't eat that stuff."

How Would You Spend $1000 on Your Health???

FitSugar — Thu, 21 Jun 2007 07:30:00 PDT

Source

Today is your lucky day. Someone just walked up and handed you $1000 - the catch though is that you have to spend it on your health. So I want to know...

Bethenny Frankel: Natural Chef to the Stars

FitSugar — Wed, 14 Mar 2007 04:00:00 PDT

What do Paris Hilton, Alicia Silverstone and Mariska Hargitay (from TV's Law & Order) all have in common? The answer would be Bethenny Frankel a natural food chef of the stars.

Bethenny believes that a person's diet is like a "bank account." You want to eat a balanced diet, but you don't want to restrict yourself either. It's fine to try a bit of everything. It's when you eat all of everything that can get you into trouble. She healthily believes in moderation.

After watching this video clip, you will know that Bethenny is into healthy bodies and chocolate, but she doesn't have a great opinion of the ultra slim size zero body.

Celebrity Video, Bethenny Frankel Talks Lindsay And Nicole - Awesome video clips here

Want to know some healthy tips from celebs like Paris Hilton, Randy Jackson, and Alicia Silverstone? Then

read more Healthy Tip #1: Don't eat everything on your plate. Paris and Nicky Hilton try to be as healthy as possible (Bethenny has known them since they were kids). What keeps them so slim is this little trick: they never finish all the food on their plate. Some would say this is wasteful, but overeating is a big problem with people. We often eat more food just because it's in front of us. Healthy Tip #2: Load Up on Veggies. Mariska Hargitay loves Mediterranean foods with lots of flavor. Vegetables offer a variety of different tastes and textures, and can be easily flavored with fresh herbs and spices. Veggies are just so healthy for you, you really can't go wrong with them. Healthy Tip #3: Use Fresh Ingredients for Flavor. Randy Jackson went through gastric bypass surgery in 2003. He dropped over 100 pounds, and had to change his eating habits to keep up with his new body. He's a huge fan of southern foods, so he uses fresh spices and ingredients to give those foods the flavor he craves. Healthy Tip #4: Simply Substitute. The Hogans are an all-American family, loving the types of food you get at fast food joints. In order to eat the high-fat foods they loved, Bethenny would just substitute healthier ingredients. She'd use olive oil instead of butter, and low-sugar maple syrup in place of real sugar. Your taste buds won't notice the difference much, but your body will. Healthy Tip #5: Don't Be Afraid to Experiment. Alicia Silverstone is a committed vegan, believing whole-heartedly in not consuming any animal products. When you don't eat meat, dairy products, or eggs, you've got to get a little creative in your meal-making. Alicia wasn't afraid to experiment with new ingredients like tofu, tempeh, and seitan to make mock-foods such as veggie "chicken" burgers.

Flippin' Mario Toy

YumSugar — Wed, 27 Dec 2006 16:46:12 PST

In case your week needed a little bit more cheer, I'd like to present you with the Mario Batali Wind Up toy. Just turn the switch and watch him flip spaghetti and meatballs in one hand, shake a bottle in another while gliding across your countertop! I'm not sure exactly why or when he licensed his likeness for this funny little toy, but I sure am thrilled. I only wish I had known about this before Christmas as it would have made a great joke gift for quite a few foodies on my list. The Mario Batali Wind Up toy will set you back $14.95.

5 Aphrodisiacs to Set the Mood Right Tonight

Susannah Chen — Tue, 14 Feb 2012 13:09:21 PST

If it's really true that 70 percent of women and men expect to get hot and heavy tonight, then dinner should have one mission: to make the two of you swoon. We've offered the lowdown on healthy foods that'll stimulate sex drives - but what foods do chefs put on the menu to help you get in the mood?

To find out, we turned to David Bazirgan, who's no stranger to sexy meals. As the executive chef at San Francisco's Fifth Floor Restaurant, he helps to set the standard for the city's relaxed fine dining atmosphere. To check out some of the ingredients that he elects to use on his Valentine's Day menus - and to hear what he calls the most "underrated" aphrodisiac, read more.

Play Our Chef Faceoff!

Susannah Chen — Fri, 03 Feb 2012 07:45:12 PST

Have you ever wondered who is the better chef? Would you rather eat a meal cooked by Rachael Ray or Giada de Laurentiis? Jean-Georges Vongerichten or Eric Ripert? Well, thanks to our faceoff game, you can stop wondering! Play Who's the Better Chef now - just start clicking!

Link Time: The History of Sweetheart Candies

Camilla Salem — Mon, 13 Feb 2012 11:45:16 PST

The history of Sweethearts candies - Smithsonian
Homemade frozen pizzas are a great fast and easy weeknight meal - The Kitchn
Are you brave enough to try haggis? - Food Republic
Tips to avoid common cooking mistakes - Real Simple
Skip the wine and bring on the spirits this V-Day - HuffPost Food
The food foraging trend - Honest Cooking
We want these mussels immediately - Big Girls Small Kitchen
No oven is necessary for these desserts - The FN Dish
Does Tom Colicchio find Top Chef boring? - Grub Street NY

Cooking Basics: How to Make Caramel Candy

Anna Monette Roberts — Mon, 13 Feb 2012 10:03:19 PST

Making caramel may seem like a daunting task, but it is an exhilarating (and delicious) science project that requires a little preparation, patience, and timing. Challenge your candy-making skills by trying out this soft caramel recipe by a chef from the Culinary Institute of America.

As you cook the caramel on the stove top, you will notice the sugar, butter, and evaporated milk will slowly deepen in color and flavor. Caramel expands and bubbles as it cooks, so use a larger pot to avoid a hot, sticky mess from boiling over. As you cook, your flame should be high enough to allow the caramel to bubble yet low enough to allow the caramel to slowly develop its flavors.

When you reach the magic number, work quickly and don't delay! Even a few degrees can completely change the texture, consistency, and flavor of a caramel. But use extreme caution, because caramel burns are dangerous and painful; keep a bowl of ice water nearby just in case.

Allow the caramel to cool completely before you use a chef's knife to cut the slab into strips, then into square pieces. Use your fingers to mold the individual pieces into perfect squares.

Click here for the caramel recipe.

Meet Your Top Chef Masters!

Katie Sweeney — Wed, 02 Mar 2011 11:02:31 PST

With only five competitors left on Top Chef All-Stars, it's only natural that Bravo get the public excited for what's to come next with the franchise: Top Chef Masters season three! This time Kelly Choi is out and she's been replaced by the hunky Australian chef Curtis Stone. Also gone from the judge's table? James Rayner and Gael Greene. They've been replaced by former Gourmet editor in chief Ruth Reichl; James Oseland is the only remaining judge from the previous two seasons. Although the cast of participants lacks some big names, I'm excited simply for the new lineup on the critics' panel. Here you'll learn which chefs will participate and find out a little more about them.

Photo courtesy of Bravo