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.

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            5 Program(s) Found
            • Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
            • Has a team of about 4,000 faculty members focused on helping students tap opportunities in a marketplace driven by ideas.
            • Offers programs in design, media arts, fashion, and culinary.
            • Provides program coordinators who work with students to ensure they have the learning materials, assignments, facilities, and faculty to get the most out of the program.
            • Over 50 campus locations nationwide.
            Good for Working Adults
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            • 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
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            • Gives students the opportunity to earn their associate’s degree in the culinary arts field in less than 15 months or bachelor’s degree in the food service management field in 2.5 years through their year-round schedule.
            • Located in Norfolk and Newport News, Virginia.
            • Offers externship experiences to students for experience in the field.
            • Hosts regular career fairs for employer recruitment.
            • Has student housing available.
            • Accredited by the Commission on Colleges of the Southern Association of Colleges and Schools (SACSCOC).
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            Baker College - Ground , Clinton Township

            Baker College is the largest independent college in Michigan with the most focused approach to education and training available. Our mission is to prepare you for meaningful employment.

            5 Program(s) Found
            • 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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            • Students get real-world experience through the required externship at the end of the program.
            • Curriculum includes laboratory sessions, academic preparation and hands-on experience.
            • Program objectives are to provide students with skills needed for cooking wholesome, attractive, food preparations and to assist graduates in obtaining positions in the food service industry.
            • Accredited by the American Culinary Federation (ACF).
            • Has campuses in Melbourne, Sarasota, and Tallahassee, Florida
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            • Ranked among the Best Colleges in the South in 2015 by U.S. News and World Report.
            • Ranked the 13th  Best College for Veterans in 2015 by U.S. News and World Report.
            • A private institution founded in 1977 with a current total undergraduate enrollment of over 15,00.
            • Its student-faculty ratio is 12:1, and 89.3% of classes have fewer than 20 students.
            • Has students attend one class at a time to ensure easy access to faculty and a more hands-on education.
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