http://www.CulinaryHQ.com/CulinaryInfo/TypesofChefs/index.php http://www.CulinaryHQ.com/rss/TypesofChefsArticles.xml Types of Chefs from Culinary Headquarters Charismatic and creative chefs have impacted culture since the 1880s, when France's Antoine Carême rose to stardom as chef for Napoleon and European royalty. Less than a century later, American Julia Child recreated the world's understanding of French Cuisine through her cookbooks and television app Fri, 18 Jan 2008 09:04:17 -0700 http://www.CulinaryHQ.com/CulinaryInfo/28.php http://www.CulinaryHQ.com/CulinaryInfo/28.php It is important if you want to be a master chef that you do a Degree in culinary arts. There are a number of institutions that offer these degrees in every one of the localities. Where ever you are in the US you will find one closest to you. What is more? There are also universities that offer these Fri, 18 Jan 2008 09:04:17 -0700 http://www.CulinaryHQ.com/CulinaryInfo/35.php http://www.CulinaryHQ.com/CulinaryInfo/35.php Isn't it funny how many chef uniforms in high-class restaurants are white? Even a regular person who wears white shirts or pants has a hard time keeping them spot and stain-free on a normal day. Think about how difficult is it for cooks and bakers, who are constantly leaning over soup bowls and saut Fri, 18 Jan 2008 09:04:17 -0700 http://www.CulinaryHQ.com/CulinaryInfo/74.php http://www.CulinaryHQ.com/CulinaryInfo/74.php Let's face it: cooking is not an easy thing. But then, it is not that complicated either. With the right stuff and the right training, you can head off boasting like a chef that knows its craft. Hence, whenever somebody has taken good cooking knowledge and skills, we would normally call them as chef Fri, 18 Jan 2008 09:04:17 -0700 http://www.CulinaryHQ.com/CulinaryInfo/77.php http://www.CulinaryHQ.com/CulinaryInfo/77.php Do you remember that old television series about cooking called 'Iron Chef' which ran from 1993 to 2002? Since over 300 episodes of that show have been aired (and are still actually in syndication today), I'm pretty sure that anyone remotely interested in the culinary arts will remember that show. S Fri, 18 Jan 2008 09:04:17 -0700 http://www.CulinaryHQ.com/CulinaryInfo/79.php http://www.CulinaryHQ.com/CulinaryInfo/79.php For years Malaysia have been the hot spot for tourists all over the world who crave the hot and spicy cooking. It is also the ultimate food destination worldwide and steps have been taken by the government to make it a global HALAL hub. People who long for gourmet foods in Malaysia need not grumble, Fri, 18 Jan 2008 09:04:17 -0700 http://www.CulinaryHQ.com/CulinaryInfo/107.php http://www.CulinaryHQ.com/CulinaryInfo/107.php When most people think of knives, what comes to mind is usually basic information that's not particularly interesting or beneficial. But there's a lot more to knives than just the basics. Is everything making sense so far? If not, Im sure that with just a little more reading, all the facts will fall Fri, 18 Jan 2008 09:04:17 -0700 http://www.CulinaryHQ.com/CulinaryInfo/110.php http://www.CulinaryHQ.com/CulinaryInfo/110.php Have you ever wondered how you can improve the taste of your recipes? Cooking with spices and herbs can really help you achieve great cooking results. The following are some tips to improve your use of herbs and spices. Websters defines herbs and spices as: An herb (pronounced ûrb in American Engl Fri, 18 Jan 2008 09:04:17 -0700 http://www.CulinaryHQ.com/CulinaryInfo/145.php http://www.CulinaryHQ.com/CulinaryInfo/145.php For Rebecca Marrs, who's well versed regarding culinary management schools, you just have to put your best foot forward -- or rather your best plate forward -- when it comes to advancing in the culinary field. If you want to be a manager, you have to tackle the culinary industry with an education an Fri, 18 Jan 2008 09:04:16 -0700 http://www.CulinaryHQ.com/CulinaryInfo/10.php http://www.CulinaryHQ.com/CulinaryInfo/10.php Everything here is © Culinary Headquarters, Copyright 2009, All Rights Reserved Worldwide.