Culinary History
One American soldier, who completed a tour of duty during World War II, attended Le Cordon Bleu after it was accredited by the Pentagon for the professional training of young soldiers. This former member of the military's Office of Strategic Services (which preceded the Central Intelligence Agency) graduated from the Paris culinary school in 1950. This former soldier, Julia Child, significantly influenced the course of American culinary history.
Culinary art is the act or manner of preparing food. The popularity of televised cooking programs, celebrity chefs, and artistically designed serving dishes has generated fresh interest in the pursuit of cooking. However, to acquire professional cooking skills, it takes years of study and apprenticeship, especially if the desire is to land a position as chef in one of the top restaurants or well-paying food environments.
According to the Bureau of Labor Statistics, the job outlook for chefs, cooks, and food preparation workers is expected to increase in future years. Jobs will range from those that require little or no education after high school, to those that demand a comprehensive education.
Chefs are highly trained; and a pecking order of chefs exists in the fine foods restaurant business -- including executive chefs, chefs de cuisine, and sous chefs. Dessert chefs and pastry chefs may have specialized training. Research chefs merge culinary skills with knowledge of food science to develop and experiment with recipes, and test new products and equipment. After receiving their training, professional chefs may work towards certification from the American Culinary Foundation (ACF), which operates the only comprehensive certification program for chefs in the United States.
Training for jobs in the culinary arts can be found in vocational schools, junior colleges, four-year universities, culinary schools, and arts colleges. In addition to food preparation, courses may include knife techniques, food service management, kitchen equipment instruction, food storage and safety, purchasing and inventory control, menu planning, nutrition, food presentation, food chemistry and others.
Culinary Art Schools: Earn a Culinary Arts Degree, Associate of Science in Culinary Arts degree or Certificate in Baking and Pastry Arts or Le Cordon Bleu Restaurant and Hospitality Degree.
