Welcome to In The Fire
Baptism by fire is a concept that many of us–both in and out of the kitchen–have experienced personally. The professional chefs who write these articles love the challenges and thrill of learning, creating, teaching, and sharing practically everything culinary. They're not throwing sparks; they are standing in the fire--and loving it. Whether you are a professional chef or would like to become a chef or just enjoy the art of food and cooking, we hope that In the Fire will inspire you.
Ferran Adria knows no bounds when it comes to the union of food, art and science. With Adria's new El Bulli Foundation, other chefs will be able to apply their kitchen talents in an effort to drive culinary creativity.
Parents often struggle to find healthy food for their children at restaurants but the culinary arts world is stepping up to offer kids better choices.
Customers are raising the stakes on healthy food with their demand for humane food. Can the food industry give them what they want?
According to the National Restaurant Association, more diners are looking for local, sustainable ingredients on menus. Find out how culinary school prepares you for this challenge.
For these chefs, going to culinary school gave them the skills they needed to start a new life and a successful and rewarding cooking and hospitality business.
Rising success of the cupcake trend shows that bigger isn't always better. Research shows that these mini-cakes are gaining popularity amongst both consumers and store owners.
Viewers are tuning into reality TV to see chefs in action as they craft themed cakes, fondant, and other culinary delights.
By using gluten substitutes such as xanthan gum, chefs are increasingly adapting their menus to accommodate individuals with gluten-free diets.
Lettuce grown on rooftop gardens. Children's meals that include fresh, whole foods. Fish species whose harvest doesn't damage ocean ecosystems.
While people have always hunted wild animals for survival, eating exotic meat for pleasure and profit has become a growing culinary trend across the globe. Foodies, activists, inspectors, and restaurant owners all have different opinions about whether eating exotic meat is right or wrong.