Pastry is a dough of flour, water and shortening that may be savoury or sweetened. Sweetened pastries are often described as bakers' confectionery. The word "pastries" suggests many kinds of baked products made from ingredients such as flour, sugar, milk, butter, shortening, baking powder, and eggs. Small tarts and other sweet baked products are called pastries. Common pastry dishes include pies, tarts, quiches, croissants, and pasties.
A recipe is a set of instructions that describes how to prepare or make something, especially a dish of prepared food.
A chef is a trained professional cook and tradesman who is proficient in all aspects of food preparation, often focusing on a particular cuisine. The word "chef" is derived from the term chef de cuisine, the director or head of a kitchen. Chefs can receive formal training from an institution, as well as by apprenticing with an experienced chef.
The Culinary Institute of America (CIA) is an American private college and culinary school specializing in culinary, baking, and pastry arts education. The school's primary campus is located in Hyde Park, New York, with branch campuses in St. Helena and Napa, California, San Antonio, Texas, and Singapore. The college, which was the first to teach culinary arts in the United States, offers associate, bachelor's, and master's degrees, and has the largest staff of American Culinary Federation Certified Master Chefs. The CIA also offers continuing education for professionals in the hospitality industry as well as conferences and consulting services. The college additionally offers recreational classes for non-professionals. The college operates student-run restaurants on their four U.S. campuses.
Jacques PépinFrench pronunciation: [ʒak pepɛ̃] is a French born, American chef, author, culinary educator, television personality, and artist. Since the late 1980s, he has appeared on American television and has written for The New York Times, Food & Wine and other publications. He has authored over 30 cookbooks some of which have become best sellers. Pépin was a longtime friend of the American chef Julia Child, and their 1999 PBS series Julia and Jacques Cooking at Home won a Daytime Emmy Award. He has been honored with 24 James Beard Foundation Awards, five honorary doctoral degrees, the American Public Television’s lifetime achievement award, the Emmy Award for Lifetime Achievement in 2019 and the Légion d'honneur, France's highest order of merit in 2004.
A cook is a profession for individuals who prepare food for consumption in the food industry in settings such as restaurants. A cook is sometimes referred to as a chef, although in the culinary world, the terms are not interchangeable. Cooks' responsibilities include preparing food, managing food stations, cleaning the kitchen, and helping the chefs. Restaurants will give a title to the cooks according to their designated stations. Examples are broiler cooks, fry cooks, pantry cooks, and sauce cooks.
The Niagara College of Applied Arts and Technology is a public College of Applied Arts and Technology within the Niagara Region of Southern Ontario, Canada.
Robert William Flay is an American celebrity chef, restaurateur, and reality television personality. He is the owner and executive chef of several restaurants: Mesa Grill in Las Vegas; Bar Americain in New York and at Mohegan Sun; Bobby Flay Steak in Atlantic City; Gato in New York, and Bobby's Burger Palace in 19 locations across 11 states.
Johnson & Wales University (JWU) is a private career-oriented university with its main campus in Providence, Rhode Island. Founded as a business school in 1914 by Gertrude I. Johnson and Mary T. Wales, JWU currently has 12,930 graduate, undergraduate, and online students enrolled in arts & sciences, business, culinary arts, engineering & design, food systems, health & wellness, hospitality, media communications, travel & tourism, and sustainable practices across its campuses. The university is accredited by the New England Commission of Higher Education.
Culinary arts, in which culinary means "related to cooking", are the cuisine arts of food preparation, cooking, and presentation of food, usually in the form of meals. People working in this field – especially in establishments such as restaurants – are commonly called "chefs" or "cooks", although, at its most general, the terms "culinary artist" and "culinarian" are also used. Table manners are sometimes referred to as a culinary art.
Sanjeev Kapoor is an Indian celebrity chef, entrepreneur and television personality. Kapoor stars in the TV show Khana Khazana, which is the longest running show of its kind in Asia; it broadcasts in 120 countries and in 2010 had more than 500 million viewers. He also launched his own Food Food channel, in January 2011. Discovery Communications through its Indian organization, has acquired a majority stake in Kapoor's channel.
A cooking school is an institution devoted to education in the art and science of cooking and food preparation. There are many different types of cooking schools around the world, some devoted to training professional chefs, others aimed at amateur enthusiasts, with some being a mixture of the two. Amateur cooking schools are often intertwined with culinary tourism in many countries. Programs can vary from half a day to several years. Some programs lead to an academic degree or a recognized vocational qualification, while others do not. Many programs include practical experience in the kitchen of a restaurant attached to the school or a period of work experience in a privately owned restaurant.
The American Culinary Federation (ACF) was established in 1929 in New York City and is the largest professional chefs' organization in North America. It was the progeny of the combined visions of three chefs' associations in New York City, the Société Culinaire Philanthropique, the Vatel Club and the Chefs de Cuisine Association of America.
Le Cordon Bleu College of Culinary Arts- Scottsdale formerly Scottsdale Culinary Institute (SCI) was a career-focused school in Arizona specializing in culinary and hospitality education. Elizabeth Sherman Leite started Scottsdale Culinary Institute in 1986. The College is owned by Career Education Corporation under a licensing agreement with Le Cordon Bleu in Paris. The Institute was located in a former country club on a golf course and lakefront overlooking Camelback Mountain. It closed in 2017.
The Orlando Culinary Academy (OCA) was a culinary and hospitality training school and an affiliate of Le Cordon Bleu Schools North America. The Academy was established in January 2002 and was located in Orlando, Florida. OCA is a branch campus of the International Academy of Design and Technology's Tampa division. In July 2007, the Orlando Culinary Academy was named College of the Year by the Florida Association of Postsecondary Schools and Colleges Conference. All US Le Cordon Bleu College locations closed in 2017.
Center for Culinary Arts, Manila (CCA) is an institution which provides culinary education in the Philippines. CCA, Manila was formally established in 1996 and is currently located in Katipunan Avenue, Quezon City, Philippines. CCA, Manila has satellite campuses in Farmers Market, Cubao; a Restaurant School at SM Mall of Asia called Oceana and at Eastwood Mall called CCA Kitchen. CCA offers diploma and certificate programs accredited by the accrediting commission of the American Culinary Federation. The school also offers basic courses for beginners and professionals as well as international degree succession and certification.
Irena Chalmers-Taylor was an author and food commentator/essayist, teacher and culinary mentor. Named "the culinary oracle of 100 cookbooks" by noted American restaurant critic and journalist, Gael Greene, Chalmers was recognized as the pioneer of the single subject cookbook. Her life story revealed an unlikely journey to becoming a James Beard Foundation "Who's Who" of Food and Beverage in America 1988 Award Recipient.
Winston Laverne Shelton was an American inventor, electrical engineer and entrepreneur who was awarded 76 US patents as an individual or as part of a team, as well as many corresponding patents. Shelton's patents have had an impact relating to home washing machines and the preparation of food in both the Quick Service Restaurant (QSR) industry and fine dining. Technologies Shelton developed while an engineer at General Electric are still in use after more than fifty years. His patent for the modern "Washing Machine", licensed in 1965 to General Electric has been referenced in over 40 subsequent patents.
Mutfak Sanatları Akademisi or shortly MSA is an international culinary school Founded 2004 in Istanbul, Turkey. It is accredited by City&Guilds and awarded by World Association of Chefs Societies for its superior quality of professional education. MSA's campus in Istanbul Maslak features professional kitchens, state-of-the art equipment, an amateur workshop kitchen, a bar and mixology classroom, a sommelier training facility, seminar rooms, Turkey's one and only kitchen auditorium, R&D lab and a restaurant called Okulun Mutfagi where MSA students complete their internships.
The Basque Culinary Center, based in San Sebastián, in the Basque region of Spain, is a culinary foundation created in 2009 by Mondragon University and a group of prominent Basque chefs as a training, research and innovation project, aimed at developing the culinary sector, with the idea of relating cooking with management, science and other disciplines.
