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Culinary arts colleges are starting to pop up all over the country as people are realizing what a lucrative business food can be. Many people that go into food, start in fast food, and as most of us know, that is not a very happy place to be. It's greasy, you don't make any food that is of substantial quality and almost all of it comes preformed and packeaged so you are doing nothing more than deep frying it, or heating it up so that it is no longer frozen.

When going to culinary arts school, you learn all kinds of things that you will never learn while working in a fast food situation. Things like how to properly chop, dice, slice and prepare fruits and vegetables, how to properly hold and sharpen knives, how to saute, flambe, sear and even steam all kinds of food properly. Meat cutting is a very handy piece of knowledge that you will learn in culinary school. There are many animals- especially fish, that if you do not cut them exactly correctly then you poison the entire meal. Other times, you have to be careful of including bones or grissle in the food, something that people will not like in their meal.

There are many things that are quite satisfying about learning a career in culinary arts that truly are an art. Like how to make a fantastic sauce or soup from the bare bones of your cupboard. How nice would it be to always look in the cupboard and say, I can make something with that! It really is an art- being able to take a piece of fruit or vegetable and turning it into something fantastic- like turnip centerpeices made of carved turnips. Often times, learning to be artistic with food is a big part of culinary arts. Learning to plate food so that it is asthetically pleasing as well as how to create centerpieces from ice, pumpkins, watermelons or whatever else is something that makes the job more fun than working in fast food.

When it comes down to picking a culinary arts college to attend, there are some things that you should look into before you make a final decision. The biggest one being to pick a school that is more hands on instead of book study. Anyone can read a recipe from a book, but it is the practical experience that restaurants and other chefs are going to want to see from you.

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11y ago

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