Wanted: Food

You see it in front of you all the time culinary students, chefs, patrons, and everyday people. Food is around you everywhere. From commercials on television to your kitchens, to that little bag of chocolate you have hidden under you couch (yes I know you have one), food is obviously a major part of our lives. We need it to survive, but you all already knows this. What you probably don’t know is

A: Where that food comes from.

B: How it’s grown from start to finish, whether it be planted or raised or picked.

C: The politics behind it all

As Americans we have no end to all the choices thrown at us. The days of in and out of season are over. We are able to get strawberries in winter, squash in early spring, apples all year round. Thanks to global trade, all it takes is a remote farm somewhere across the planet and a massive transportation system to get it to us. Yet, does that mean we really know what it took to get that food? Tomatoes are picked early and sprayed with etheylene gas to ripen at supermarkets. Bananas are picked and take and average of 11 to 18 days to arrive, and are usually only good for a few days.

What’s my point? As future chefs, you need, here lemme say this again, YOU NEED to know everything about your product. Where its made, what is the quality, where it came from, is organic/non-organic, pesticide free or not, etc. Chefs who do not care about their product do not respect the craft. Plain and simple. The moment you start allowing inferior product to hit your kitchen, the moment you should stop calling yourself a chef. At culinary school, professionalism and excellence is drilled into your skull. You strive for perfection, to craft works of art for hungry patrons who want more than a meal but to be impressed as well. I can’t tell you how many times I’ve seen kitchens where food rots, is bruised, or is just salvaged garbage being fed.

Think about this future chefs. Do you want to be known as a talented chef who strives for excellence in everything that you do? Or do you wanna just have a pretty little shanty you can milk for money? At least until the patrons stop coming.

Next week, we will strive further down this road into parts A and B. Then with a two part series on part C, one focused on the good, and the bad. Look forward to next week readers. Keep cooking.

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            • 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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            • Its first location, in Paris, officially opened its doors as a culinary school in 1895.
            • Teaches students by having them spend significant time in the kitchen practicing precision techniques.
            • Provide hands-on training from instructors who are certified, master chefs.
            • Offer flexible schedules and online programs.
            • Has 30 schools worldwide, spanning 5 continents, including 17 campuses in the U.S.
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            • Provides students the opportunity to train at home in their spare time to get their high school diploma, train for a new career, or enhance current skills.
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            • Member of the United States Distance Learning Association (USDLA), the Canadian Network for Innovation in Education (CNIE), and the International Council for Open and Distance Education (ICDE).
            • Features a fully flexible schedule with no classes to attend, leaving the study pace up to the student.
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            • A private, accredited distance learning college based in Norcross, Georgia founded in 1987.
            • Ensures that service members, their spouses and veterans can maximize their military education benefits.
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            • Allows alumni to enroll in any future program at a reduced rate.
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