Career Change - Why Culinary?Written by Dilip Shaw
Most culinary colleges and cooking schools nationwide report that an increasing number of students are older adults with prior careers. Whether fulfilling lifelong dreams or trying something different, old students are attracted to wide variety of jobs in food service and to possibility of success in an industry National Restaurant Association projects will need an additional 1.8 million workers in next 10 years.
A recent survey concludes that fifteen percent of this year's freshman class at The Culinary Institute of America in Hyde Park, N.Y., are career changers or are those who previously studied subjects other than hospitality.
There is a strong response to recruitment efforts with students from other careers. There are many who want admission to improve their skills and increase their likelihood of achieving goals they set for themselves.
To appeal to older career changers, schools are offering shortened programs, smaller classes, fast-track application processes and internships in restaurant and food operations.
Culinary Professionals and Food ScientistsWritten by Dilip Shaw
Preface: The article describes difference between a culinary professionals and food scientists.
When developing food products, culinary professionals and food scientists often have different priorities. A culinary professional will think about senses when looking at a creation - taste, texture, aroma, and appearance - while scientist would likely first consider stability, shelf life, and packaging.
Culinary professionals have knowledge of foods that cannot be measured by analytical instruments. For example, they are highly skilled in judging individual raw materials. They recognize "fresh" by sight, touch, or smell.