The Brewing Blogs
Everywhere you turn on the Internet, there seems to be a food blog. For me, that's the problem.
Everyone and their grandma writes - I use that term loosely - a food blog documenting what they ate for dinner (even if it was a frozen burrito they nuked in the microwave) or the "out-of-this-world" meal they ate at a newly discovered restaurant (seriously, for many people it's a mega-chain restaurant). Don't get me wrong, some food blogs are wonderful but some are just downright awful.
Whether you're a fan or not, Julie Powell, of the soon-to-be-released "Julie and Julia" film, struck a cord with readers. She spent a year cooking all the recipes in the "Mastering the Art of French Cooking" and writing about it all in her blog, which turned into a book deal and now the movie starring Meryl Streep as Julia Child. I'm currently reading Powell's book before I head out to the theaters next week. So far, I'm more intrigued by the culinary aspects and Julie Child tidbits than Powell's personal life.
But there's an interesting debate brewing through some of the New York food blogs. A number of writers say Powell does injustice to French food.
I haven't finished Powell's book or seen the movie, so I'll refrain from commenting. But as a student at the French Culinary Institute who's cooked sole meuniere (a filet of sole with a lemon and brown butter sauce) and bouef bourguignon (a classic beef stew-like dish) over-and-over, I harbor lots of respect for la cuisine francais. I wouldn't want to eat it everyday (too much butter). Or cook it (too much work).
The chefs at school make it a point to tell you that cooking isn't simply about dicing some vegetables and throwing ingredients together. If it was, we could all be chefs. I think the best chefs care about their food, obsess over details and give generously. If more food blogs were given as much attention, I think I'd finally become a fan.
Browse Culinary Arts Schools & Colleges
- A part of the Select Education Group (SEG).
- Offers several scholarship and financial aid opportunities for students who qualify.
- 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).
- 4 Campuses located in Clovis, Modesto, and Redding in California, and Salem, Oregon.
- Flexible Scheduling
- Financial Aid
- Transferable Credits
- 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*
- Programs in Culinary Entrepreneurship, Professional Culinary Arts, Professional Pastry Arts, and much more
- Campuses in New York and Silicon Valley with nearby housing available