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.
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            • 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.
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            • 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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            • 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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            • Ranked among the Best Colleges in the South in 2015 by U.S. News and World Report.
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            • 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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            • 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).
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            Lackawanna College is the premier, private, accredited two-year college serving the people of northeastern Pennsylvania. With a focus on keeping higher education affordable and accessible to our immediate community, Lackawanna draws 80 percent of its student population right from our own region.

            With a main campus situated in downtown Scranton, Lackawanna’s expanding footprint also includes satellite centers in Hawley, Hazleton, New Milford, and Towanda.

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            • Instructors are typically real-world professionals with many years of experience in their career fields.
            • Ranked #3 in Best for Vets: Career & Technical Colleges 2014 by Military Times.
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