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.
Culinary Arts SchoolWritten by Dilip Shaw
I sometimes wonder why many people have love for culinary arts. It seems everybody loves food and want to carve a career out of their love. Is it easy? Well, answer is tough.
A couple of months back I met a friend who is a software developer. He was bored with his job and wanted a career change. When asked he told me he was looking for a good culinary arts school to study culinary arts - he wanted to be a culinary artist. What amazed me was that this friend of mine is over 35 years of age.
For most people a career in culinary is very glamorous, high paying and no work job. Its WRONG!!! These are some of reasons why many men and women are willing to change their careers even if they are at a middle of one. That farther explains why we see many older people attending classes at culinary arts schools.
Are they right? First there isn't any glamour in a chef's life. Ask him and he will reply same. Second they are one of busiest professionals in world. However there is one thing to contend with, they are paid well and have quite a good lifestyle.