Salt is a Good Thing

Culinary school has forever changed my view of salt.

Here's a common scene from class: I'm flustered as I make my consomme. For the past hour I've been trying to cut my vegetables perfectly while making sure my consomme is crystal clear. The bowls are piping hot as I barely make deadline to bring my consomme to the chefs. "Vegetables are cooked well, knife skills are pretty good, presentation is nice," says Chef Phil. "But more salt. Everything is lacking salt."

It's a criticism almost all culinary students hear time and again during their training. Our chefs tell us it's often one of the biggest hurdles students have to overcome as they develop their palates.

In a recent wine tasting class, we learned that because most diners drink before, during and after eating, the food needs to be seasoned well or else the flavors fall flat. The alcohol can "dilute" what a person tastes.

But that's only one reason food should be well salted. For some cultures, salt acts as a preservative of food. This isn't so much a concern today since many people have access to refrigerators and freezers.

One question that pops up, however, is how healthy can all that salt be? We've all heard how salt can increase the risk for things such as high-blood pressure. Our chef's reply is that everything should be in moderation (i.e. - eat the salty fries but not the whole basket and not every day). Fair enough, I say.

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            Culinary Arts (AS)
            • Program areas include Culinary Arts, Culinary Management, and more
            • Students are taught cooking styles from around the globe, including Classical European, Asian, and Latin cuisine
            • Curriculum designed to prepare students for a career as a chef, with course topics that include Culinary Techniques, Management by Menu, and Nutrition
            • Alumni have appeared in reality competition shows such as Top Chef
            • Flexible Scheduling
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            Intensive Sommelier Training
            • Hands-on culinary education with focused attention on each student
            • An ACCSC School of Excellence with multiple “Best Vocational Cooking School” awards*
            • 15,000 graduates, including celebrities like Bobby Flay, David Chang, and Christina Tosi*
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            Culinary Arts
            • Received the 2015 and 2013 “Cooking School of the Year” Award of Excellence from the International Association of Culinary Professionals (IACP).
            • Accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC).
            • Externship opportunities are available at numerous famous New York City restaurants.
            • Campus is located near downtown Manhattan, within walking distance of many popular attractions such as the Radio City Music Hall.
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            • A part of the Select Education Group (SEG).
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            • California campuses accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC), and accreditation for the Salem campus from the Accrediting Council for Continuing Education and Training (ACCET).
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            • Accredited
            • Flexible Scheduling
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