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Discover the Best Culinary Schools All Over the World
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A Brief History of Culinary Schools
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Covid Still Afeected Restaurant Industry
CONTENTS
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Cooking Classes and Food Experiences
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Liam GRAYSON
Discover the Best Culinary Schools All Over the World
Are you interested in pursuing a career as a chef? Then you should look into the best culinary schools in your area. Culinary School is a place where people can learn about the practice of cooking.
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If you are a passionate cook and would like to turn your hobby into a profession, it's time to start searching for some of the best culinary schools in the world. One of the main components that you will learn in this field is how to cook healthy food and the concepts and aspects of food preparation. Some people believe that becoming a chef is all about having fun. However, training and hard work are essential to obtain experience before you can become a celebrity chef. You won't achieve success immediately, but you'll eventually get there with hard work and dedication. This article lists some of the best culinary schools worldwide to help you choose.
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Is culinary school essential? You may think that provided you know how to cook, attending a culinary school is a waste of time and money. However, even though you are a talented, fantastic chef, there are skills you require which you can only obtain from a culinary school. You will need them to enter the professional culinary arts world. Even if you already know how to prepare food, the culinary school will teach you all about ingredients, nutrition, and mixing them. You will be able to make greater use of your natural abilities if you are well-informed and trained.
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Westminster Kingsway College
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Derek Harper / Westminster College / CC BY-SA 2.0
Westminster Kingsway College is situated in London and is part of the Capital City College Network. It has four campuses: King's Cross, Victoria, Soho, and Regent's Park Centres. With history earliest known in 1909, the school has an impeccable record in Culinary Arts and Hospitality. The courses are geared to people of all ages, from the young to adults seeking to start a new career. A Grand Escoffier Diploma is also offered. It includes six kitchen-based programs from which applicants can choose between a patisserie and culinary training.
Apicius, Italy Apicius International School of Hospitality was established in 1997 and is now a flourishing center of cuisine, wine, and hospitality – a recognized pioneer in scholarly, technical, and professional training. The school, which has three locations in Florence's Italian city, embraces a much more schooling system of lectures, workshops, and seminars. The Ganzo, Sorgiva, and Dimora learning labs are state-of-the-art facilities that link learners with the surrounding community for hands-on training in catering, hospitality, and management. It even has its pastry store, Fedora, where a student's work is displayed. Wine and Culture, Baking and Pastry, Dietetics and Nutrition, Food and Culture, Culinary Arts, Food, Family, and Consumer Sciences, and Wine Specialization are among the School of Food courses Wine Studies. Hotel and Lodging Management, Hospitality and Tourism Management, Food, Restaurant, Beverage Management, and Spa Management are accessible at the School of Hospitality. Apicius, which is affiliated with the Florence University of the Arts, offers two four-year Bachelor's degrees: one in Hospitality Management and Food and Wine Studies.
Derek Harper / Westminster College / CC BY-SA 2.0 fooddrinkmagazine.com
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Culinary Institute of America, USA The first school started operating in 1946 at New Haven. The Culinary Institute of America now has branches throughout the United States and an international campus in Singapore. It was established primarily to train to return World War II veterans, with 50 students enrolled at the outset. The institute's three US campuses offer associate degrees, but only the main campus in New York offers a bachelor's degree to culinary learners. In California, the Napa Valley Campus houses an exclusive Food Business School that teaches ambitious restaurant owners how to tackle the obstacles of running a restaurant. Food and wine lovers can choose from various programs; some last for a few hours, and others take time. The Hudson Valley campus in New York provides students with real-life experiences by running four public restaurants that specialize in Italian, French, and American cuisines and café dishes like sandwiches, soups, and baked foods. Learners work at on-site restaurants on the California and Texas campuses, although they do not have the same array of cooking types as the New York campus.
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Derek Harper / Westminster College / CC BY-SA 2.0
Gastronomicom International Culinary Academy, France Martine Lessault established this global culinary academy in 2005, attracting students from all over the world to a beautiful southern France town. There are various programs to choose from, all of the different lengths, for both beginners and professionals. The school offers three courses: French cooking, baking, and French language, as part of various programs that include hands-on workshops and internships that last anywhere from four weeks to a year. The academy also provides a Gastronomic Preparation or Pastry Diploma, which can be obtained in seven or twelve months. Both programs offer internships in high-end hotels and restaurants in France. fooddrinkmagazine.com
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Hattori Nutrition College, Japan
The Hattori Nutrition College, founded in 1939 by the famous Iron Chef Yukio Hattori, is one of Asia's most famous culinary schools and a top choice for any ambitious culinarian in Japan. In addition to culinary classes, the school offers food education to make informed dietary choices based on their own experiences, to enhance people's desire to consume a balanced diet. Learners become chefs who will cook delicious meals and make proper selections to ensure the health of the consumers alongside protecting the environment.
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Culinary Arts Academy, Switzerland
The Culinary Arts Academy, a member of the Swiss Education Group, based in Switzerland, prepares students for their potential career journey by concentrating kitchen skills alongside innovation. The academy provides several study options, from one-term education courses to three-year Bachelor's education programs. Trainees become specialists in international cuisine, from conventional culinary fundamentals to international fine-dining methods, using a modern approach to culinary traditions. Besides that, the industry provides students with exclusive internships. fooddrinkmagazine.com
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New England Culinary Institute, Montpelier, USA
John Phelan, CC BY-SA 3.0 <https://creativecommons.org/licenses/by-sa/3.0>, via Wikimedia Commons
The New England Culinary Institute, based in Vermont's capital, has produced some prominent culinary leaders, including the developers of the ice cream company Ben & Jerry's. Learners reside inside the campus. The degrees offered include a paid internship for a fixed period. Culinary Arts, Baking and Pastry Arts, Hospitality and Restaurant Management are also provided as associate degrees. Culinary Arts, Hospitality and Hotel Management, are offered as undergraduate degrees. Professional Cooking, Baking, and Pastry are provided as certificate options. Students may select a specialization to supplement their degree, such as sustainability, to learn about sourcing local produce while becoming ecofriendly. Culinary arts and bakery can also be integrated with management for a potential career emphasis, like operating a bakery or being a chef with baker skills.
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Final thoughts: Culinary school is essential when you are serious and determined. Well, it may be costly; nevertheless, it would be worth the effort to be able to get a decent job doing what you want at the restaurant or business where you want to work. Just like the case of other professionals like doctors and lawyers, they could not become qualified without attending medical and law schools. To have a promising career in the culinary arts, you should attend a culinary school. When looking for a culinary school to attend, choose accredited and can provide you with certification. The course will help you understand everything about food, from sourcing ingredients to the display of the cooked food. With the overall culinary education you'll receive, you'll be able to put your skills to good use.
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THE WORLD OF
CULINARY SCHOOLS
DAVE WINTERIDGE
If you are at all interested in becoming a professional chef you need to go to school. There is a huge difference between being a good cook for your friends at dinner parties and being a chef in a kitchen as part of a team. 20 I fooddrinkmagazine.com
And if you want to be a top chef you should probably learn about French cooking techniques. There is a reason most culinary terms are French and that is that the French consider themselves the creators of modern cooking. Auguste Escoffier, a French chef and food writer from the late 19th century and early 20th, is often considered the father of modern cookery and his book “Le Guide Culinaire” is still used as a textbook and reference guide. Escoffier also worked closely with Cesar Ritz at two iconic hotels the Savoy Hotel in London and the Ritz Hotel in Paris.
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One of the first things you will learn in culinary school will be the “Grandes Sauces” or Mother Sauces as they are also known Bechamel, Espagnol, Tomate, Velouté and Hollandaise / Mayonnaise. Once you have mastered the basics of these, other sauces or “petites sauces” will become possible and you will start to create your own food and style. You may say that you are not interested in traditional cookery and prefer to learn about molecular gastronomy or spherification but back in the early 19th century a famous French chef, Marie Antoine Careme, beat you to it by stating that when making a stock, "the broth must come to a boil very slowly, otherwise the albumin coagulates, hardens; the water, not having time to penetrate the meat, prevents the gelatinous part of the osmazome from detaching itself." Science was already playing a part in daily cooking.
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So where do you learn? Paris, London, New York, Tokyo, Barcelona, Switzerland etc and most likely at a school with a name such as Le Cordon Bleu, Escoffier School of Culinary Arts or American Institute of Culinary Arts. Obviously these are considered among the top schools worldwide and have a price tag that matches. For example, Le Grand Diplôme from Le Cordon Bleu will cost you around 50,000 Euros! However as qualifications go this is considered la Creme de la Creme and will open doors to your career that us mere mortals could not even dream about. Even a basic cuisine certificate from Cordon Bleu will cost in excess of 10,000 Euros for a 3 month course. Most culinary schools are going to be quite expensive as you will be using a lot of different ingredients with some results that may not be that edible!
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Some famous chefs have started their own culinary schools. In England chef Jamie Oliver started a restaurant project known as Fifteen. His idea was to help 15 under-privileged youths each year gain a qualification and a vocation by learning to cook. Started in 2002 in London Fifteen had expanded to 22 locations before being forced to close in 2019 when Jamie Oliver’s restaurant group went into receivership. He has promised to relaunch something similar in the future. But his concept proved that a mix of school and on-the-job training is probably one of the best ways of learning. And if you think Hell’s Kitchen is anything like a culinary school - forget it! It is a contrived TV programme purely to make Gordon Ramsey look good.
No machine-readable author provided. The Hammer~commonswiki assumed (based on copyright claims)., CC BY-SA 3.0 <http://creativecommons.org/licenses/by-sa/3.0/>, via Wikimedia Commons
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There are obviously much cheaper ways of going to culinary school and sometimes the benefits can be just as good, if not better, than spending a fortune on a prestigious named establishment. Natural talent can always outshine a paid-for certificate. Local colleges with a hotellerie course will include all you need to know about becoming a chef. They will teach you to cook, give you the culinary terms, teach you about stock control and costing. But don’t forget there are many facets to cooking and you may wish to specialise in a particular area, such as patisserie or butchery, which should be offered as a separate course. A further option is to learn on the job and get enrolled at a college which you would attend one day per week. There are some great benefits from learning in the real world but I would always recommend a college course in addition to working. I have focused here on the professional side of cookery but there is a growing trend toward cookery classes that are part of an overall experience designed to showcase a region’s cuisine for amateur cooks. In a separate article I will look at some of these popular classes and how much fun they can be.
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Zakari UMAR
A Brief History of Culinary Schools
Culinary schools are recent in the history of culinary. Culinary is the art and science of food. The art involves preparing, garnishing, design, and presentation, while culinary science involves nutrition and nourishment, gastronomy, physiology, thermodynamics, and food psychology. Culinary is as old as man's existence and has evolved throughout civilization. Culinary began from a not too palatable menu, and all that the earliest civilizations care most were food gatherings and raw consumption. Until man had stumbled onto roasted meat from a forest fire, he realizes it tasted better and had a better feeling in the stomach; as a result, man has over times developed new ways to make foods feel better than he felt in earlier times or just keeping the taste as they used to. He had crafted tools and methods to bring this delicacy to light and made them a part of his existence. But soon, he realizes that these skills were more important than earlier considered. It was health, peace, harmony with body and soul, pleasure, relaxation. Additionally, he realizes the balance and effects these have on his mental and physical being, and he soon began to understand deeper, to know the arts and sciences of it (food).
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Culinary schools are organized systems or institutions designated for the education in the arts and sciences of food preparation. Culinary institutions in the early time were informal. Usually, mothers in many cultures made it a duty upon themselves to guide young cooks. For some, culinary tutoring is a bit more organized where young cooks spend specific time with a professional cook who majorly is in cities. This professional tutoring in cities prepares professionals for queens, kings, priests, royalty houses, and affluence. As society advances, so does the profession to suit the need of the time. The institutions involved in making these professionals get more sophisticated in tools, knowledge, and organization. Modern culinary schools have gone as far as collecting culinary from different cultures and awarding degrees in a specific program period. These schools expose cooks to different cooking methods, skills, tools, cultures and instilling a professional presentation, services, and character in the arena they will apply to this profession after their studies. However, a culinary career is a practical career where students spend most of their hours in industrial kitchens, getting hands-on practical cooking and learning the thermodynamics of cooking. Included in the culinary school's curriculum is manufacturing/making or processing foods from different raw forms. Students of culinary schools are also exposed to gastronomy, nutrition, physiology, thermodynamics a and psychology. fooddrinkmagazine.com
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As a subject in the culinary school curriculum, gastronomy equips the students with knowledge of food and food selection, food culture, cooking techniques, palatability, food science, nutrition, and a focus on the application of taste, smell, and reaction on consumption. Knowledge of nutrition will guide students of culinary schools on the health and development of various foods and understand individuals' nutritional needs. The knowledge of physiology in culinary schools is designed to give students an understanding of body functions and how foods influence these functions, and the best culinary methods/ techniques to bring the best in a particular food item. Thermodynamics equip students of culinary schools with the knowledge of heat and the right amount of heat needed to make a particular taste, smell, or just the right amount to keep a food flavor and nutritional content. Also, knowing the properties of cooking wares and their varying degree of tolerance for heat and food. Lastly, one wonders why students in culinary schools may stress understanding the psychology of behavior concerning food. However, it is no other than to future arm students with skills of behavioral understanding of individuals, socially or otherwise, concerning food.
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Culinary Schools are Organized to galvanize this knowledge and molding professionals to meet the standards required of a modern-day cook. Many culinary schools are scattered throughout the world; some are for professional cooks training, while some for hobbyists and, in most cases, are combined. Some institutions offer culinary education as a vocation, allowing individuals to acquire experiences by attachments to kitchens. In contrast, other institutions examine students, accessing their level of assimilation of this knowledge and how best they apply them in the profession and issuing certifications. Until the early 90s, America had no organized culinary schools like the types that exist in Europe. Restaurant owners in the USA had to rely on professional staffing from Europe to run their restaurant. It became too expensive to bring staff from Europe 8and the call for a need to establish culinary schools that will be a pal with Europe's standards. It is s leads to the creation of the culinary institute of America, unique in its way by inventing new teaching techniques and theoretical aspects that help prepare students for their careers. The institute allows its students a hands-on experience where they go for an 18weeks apprenticeship in approved restaurants. Students are required to make more than 50% of the foods from their basic forms. After completion at this institution, students are awarded degrees.
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Boston cooking school became the first private cooking school in 1877. It was founded by the women's educational association of Boston. The aim was to provide culinary education to women who may want to venture into a culinary career or find it usual to improve their home culinary skills and better improve their families' wellbeing through foods. Today, many culinary schools are spread across the united states. Some are degree-awarding, and others simply vocational and often, certifications issued. Government and private organizations give sponsorship to the individual(s) to professionalize cooks or chefs. With the improvement in travel technology, with tourism being one of the major revenue earners in many countries today, the demand for professional cooks is increasing daily, especially for the hospitality sector. Culinary schools are improved regularly, updating their curriculum and training quality to meet this industry's demands. With these professionals chef and cooks trained from different culinary school, tourists go about their visits to new places and places far from homes with little or no worries about getting rich, clean quality foods, prepared by the hands of professionals who have a concern for their health, culture, and individual needs into consideration.
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Many culinary schools invest in organic food research and cheap ways to bring about healthy, quality, and affordable foods. They are also finding ways to operate more costefficient kitchens by embracing green technologies and reducing the carbon footprint costs for making foods. The importance of culinary schools to a nation's economy is of keen concern to economists. Culinary schools have become a part of the travel, tourism, and hospitality sector of an economy. To boost tourism based in their countries, governments give culinary schools incentives to enhance the school's capacity to continuously provide professionals with the support of the country's food culture, tourism, and hospitality industry. Travel companies and maritime industries also sort these professionals from culinary schools to smooth their business operations. A Sailor and crew member at sea, diplomats in faraway lands negotiating a better relationship for a people, need professional cooks to serve them a healthy meal to keep them going every day, thanks to culinary schools ever producing these professionals.
We have known that many culinary schools spread across the countries of the world, but a few of them stands out the best. Some of these culinary schools include; •Le Cordon Bleu(France) https://www.cordonbleu.edu/ •Culinary Arts Institute(Switzerland) https://www.culinaryartsswitzerland.com •Apicius(Italy) https://apicius.it/ •BHMS (Switzerland) https://www.bhms.ch/ •Auguste Escoffier School of culinary(USA) https://www.escoffier.edu/ •Westminster Kingsway College( UK) https://www.westking.ac.uk/
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It is almost exactly one year since we were first ordered to close our restaurant because of the Coronavirus Pandemic and it seems now that the situation is almost as bad as it ever was. In March 2020 when the virus was first raging around the World it was completely understandable that public places were closed. We had very little information on this disease, its causes, effects and methods of transmission but we all fully expected to be back open and running normally by the summer. In fact here in France we were closed for eleven weeks before reopening in June for the summer season. A season that was almost normal except for limited seating capacity and restaurant staff wearing face masks, but then came the “second wave”. We struggled through early autumn with increasing worries about restrictions and business levels but, inevitably, we were ordered to close our restaurants again at the end of October 2020. At this stage we do not have a date for reopening.
As with the closure last March we are permitted to offer a takeaway service but there are also a number of significant differences. This time round the population is not confined or locked down in the same way but there is a nationwide 6pm curfew being strictly enforced. It means that people are not allowed out even to collect takeaway food from a restaurant, so our business is now effectively limited to lunchtime. However, to be fair to the French government they have supported the hospitality industry extremely well with monthly payments to business owners and a system of “chomage partiel” for employees whereby they are continuing to pay 100% of wages. But what of the future? In England, where the Covid vaccination campaign is well advanced, it has been announced that pubs and restaurants can open their outdoor spaces from April 12th but indoor dining will have to wait until mid-May. fooddrinkmagazine.com
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In mainland Europe the vaccination process is not progressing quite as well and the majority of hospitality venues are still closed. Spain is one exception. They have announced this week that bar and restaurant terraces can open from 7.30am until 5pm with limited capacity and masks to be worn except when consuming food or drink and no smoking permitted. Here in France, where my restaurant is, there is much talk about the measures that may be in place when finally we reopen. It goes without saying that we will have to maintain at least one metre between tables, thereby limiting our capacity, and that staff and customers will have to continue wearing face coverings. There is also talk of customers having to scan a QR code with their smartphone on entering the restaurant. The code will be unique to the establishment and if there are any reported Covid cases all customers will be informed to isolate. It is very similar to the various contract tracing apps that already exist but taken to a new level.
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There is also talk of customers either having to prove that they have received a vaccine or proving a negative Covid test within a certain timeframe. In my opinion this is more than a little controversial with, most likely, the restaurant owner and staff having to police the system and fines being issued for contraventions. But the way the conversation is going in Europe there will definitely be some form of digital Covid Passport introduced very soon, whether for access to public spaces or for international travel. We have been closed now for over four months this time with virtually no hope of reopening before mid-May, meaning nearly seven months closed. The toll on the hospitality industry has been massive and even with government handouts I wonder how many will keep the doors closed for good. Time will tell, and we hope that when the time comes for firing up the kitchen again it will be for a proper reopening without the fear of further closures.
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TOP 10 DESSERTS IN THE WORLD FORYOURSWEET CRAVINGS
LIAM GRAYSON
If you’re one of those, who scan the dessert menu first and then decide what to eat for mains accordingly, saving a large space in their stomach just for sweet delicacies, then these ten ‘out of this world’ desserts are a must-try for you.
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Tiramisu, Italy A combination of ladyfingers (biscuits, not the vegetable) soaked in rum and coffee, mascarpone cheese, cream, and cocoa, this sweet delight is creating waves all across the globe. Tracing its roots back to Italy, this dessert is as elegant as the name it bears, and how can you not have it when its very name literally means ‘pick me up.’
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TOP 10 DESSERTS IN THE WORLD FOR YOUR SWEET CRAVINGS
Pasteis de Nata, Portugal These Portuguese custard tarts are just the right amount of everything. With a flaky pastry on the outside and a sweet gooey custard inside, you can never have just one! It’s warm, fuzzy, creamy, and crispy, all at once—a match made in heaven for sure.
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Baklava, Turkey For this sweet treat, one of the legacies of the Ottoman Empire, coming to us from the Middle East, you need to close your eyes and take it all in. Imagine a combination of dozens of paper-thin filo pastry layers, with gooey butter, nuts, rose fragrance, soaked in a blissful sweet syrup, and all of this melting in your mouth in just a single bite. Ok, you can open your eyes now and wipe that drool off.
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Crème Brulee, France
Just like its name, this French dessert is all frills and fancy to look at but pretty easy to make. A combination of rich, creamy vanilla custard with a layer of caramelized sugar on top makes it a blissful combination of bitter and sweet. The visual appeal of this dessert lies in the torching of the sugar topping to create the caramelized layer. After all, who doesn’t like a fiery drama along with their food?
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Gulab Jamun, India Similar to doughnut balls. Also, definitely better than doughnut balls! The soft and luscious deep-fried balls of magic, soaked in a sugary syrup infused with cardamom and rose essence, just melt in your mouth, leaving you wanting more.
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TOP 10 DESSERTS IN THE WORLD FOR YOUR SWEET CRAVINGS
Japanese Cheesecake We’ve all watched it jiggle in videos; it’s that fluffy and light. Visually similar to the New York Cheesecake, the Japanese version is much lighter in texture. The unique technique of mixing meringue with the warm batter makes this cheesecake so much fluffier that it just wiggles and jiggles when you shake it even a little.
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Flan, Latin America A close cousin of the Crème Brulee from France, Flan is another rich caramel custard; this one from Latin America. A custard pudding covered in a thin layer of caramel sauce, which also makes it different, this rich, creamy custard is a delight in every bite.
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Sticky Toffee Pudding, UK This is not your traditional pudding, in the literal sense of the word. A soft cake stuffed with dates and topped with a sticky toffee sauce makes this unique version of a pudding every bit tasty. Serve it whipped cream, and you’ve got yourself, ‘heaven on a plate.
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Pavlova, Australia, and New Zealand While there may be some confusion with respect to its origin, there is none when it comes to its high ranking. A blissful combination of sweet meringue, whipped cream, and tart fruits, this messy meringue dessert is crunchy on the outside and creamy inside. A favorite summer dessert, Pavlova is a must-have Christmas time dessert in the Aussie land.
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Malva Pudding, South Africa
TOP 10 DESSERTS IN THE WORLD FOR YOUR SWEET CRAVINGS
Another pudding, unlike other puddings, both in taste and texture, this dessert is just what you need to gratify those sweet cravings. A soft sponge cake made with apricot jam and served with a warm, rich, and creamy sauce, this dessert will make you fall in love with it in just one bite. These ten sugary delights will not only enthrall your senses but leave you licking the plate as well, yearning for more. fooddrinkmagazine.com
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Daphne REZNIK
KEEDY`S
FOUNTAIN & GRILL I N S P I R E D B Y N I C E
When my parents moved to the Coachella Valley outside Palm Springs after many years in Los Angeles County, it opened up a whole new set of food experiences for this foodie gal. Visiting them several times a year means lots of new places I get to try. And sometimes I have those places I need to get to pretty much every trip. Keedy’s, established in 1957, falls into this category. Although ownership has been passed down over time, the tradition has been preserved.cond to only Christmas?
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The ambience: totally and completely nostalgic –vinyl, breakfast counter, retro décor, muted colors; it all screams an un-pretentious and vintage 1950’s vibe. A little opposite of the bright and upscale “retro” scene a little bit west in Palm Springs. It’s old school in the best possible way. (Though Palm Springs is an excellent experience- don’t get me wrong!) The parking: Typical along Highway 111, there are service roads and parking lots behind shops and restaurants, which are often set up like a strip mall situation. You can park on the little service road, but I recommend the back lot since you can also enter Keedy’s from behind the building. The food (why you’re reading this right?!): You’ll find a lot of typical “diner” dishes mixed with a little Southern Cal, showing off some talent with Mexican ingredients. They have quite a few things on the menu from Huevos Rancheros to Chorizo and Eggs. Which brings me to one of my favorites, the Chilaquiles. Mild (not spicy,) saucy, and heaped on the plate, this is a traditional version. If you’re a fan of this dish: tortilla chips with chicken, cheese, tomatillo, and eggs, I recommend it here.
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Favorite number two: chicken and waffles. OMG. Where to start? Ridiculously tender chicken deep-fried in a tasty batter to an optimal level of crispiness. The waffles are an ideal accompaniment, soft on the inside and cooked the right amount of time to get just well-done enough on the outside. Spread the butter and drizzle on the maple syrup for an outstanding experience. Favorite number three: chicken fried steak and eggs. The home-made gravy is creamy with just a bit of peppery punch and the chicken comes out tender, not dry like you sometimes get with this type of dish. I always get my eggs poached because I tend to use the yolk as a sauce, and this is the dish to do it with. Breakfast is served from open to close, which is 2pm, seven days a week. But if you want a good diner lunch, Keedy’s covers that as well. You can get that fried chicken with mashed potatoes instead of waffles, a hot delicious plate of meatloaf, or even pork chops! All entrees come with fries or mashed potatoes and a soup or salad. There is always a soup of the day, but chili and bean are on their regular menu. Want a burger? Check out the “Keedy’s fix” with mayo, relish, lettuce, tomato, and onion. In addition, they have vegetarians covered with their garden burger and there are other sandwich options beyond burgers, like you’d see on typical diner menus. And again, their lunch list also includes a nod to Mexico. Lastly, dessert: of course they have old-fashioned malts and milkshakes. I admit- I’ve only been there for early breakfasts, and I haven’t sampled. But if you do, add to the commentsI’d like to know what you thought and what flavors are recommended! In closing, if you find yourself near Palm Desert, early in the morning especially, and wanting breakfast that is a meal, not just a nosh, get over to Keedy’s for amazing food and a place that blasts you right back to 1957.
Address:73-633 CA-111, Palm Desert, CA 92260 Websitehttps://www.keedysfountaingrill.com/ Telephone(760) 346-6492 fooddrinkmagazine.com
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COOKING CLASSES AND FOOD EXPERIENCES
There has been a surge in recent years of people hosting dinners at their homes, informal, home cooks being paid to host some strangers for a meal. I recently wrote an article about Dining Clubs, their origins and their current popularity but this has been taken to a new level, particularly in these Covid affected times. It is now possible to go for dinner and enjoy a cooking class at the same time or spend a day out in a city and then join a small group cooking and learning about that city’s food. 60 10 I fooddrinkmagazine.com
If you have a passion for food, travel and culture there is no better way than learning from a local about the food of that area. In Barcelona, for example, you can get a guided tour of the world famous market followed by a group class in cooking paella and making sangria, all taught by local people who just want to share their passion. It is a fantastic way of discovering a new city and its culture. For further information on Barcelona cooking classes follow this link to tripadvisor https://www.tripadvisor.com/Attra ctions-g187497-Activities-c36t203-Barcelona_Catalonia.html As the saying goes “When in Rome....” Learn how to make pasta, pizza or other classic Italian dishes with local foodies. It gives you a chance to get off the beaten track and away from the traditional tourist traps. These are only two examples of places to visit followed by cooking. There has been an explosion in food experiences in recent years and virtually every city has its own version of a city tour and culinary class. You do not need to be a great cook to take part as it is far more about the experience. It is worth searching through traveller review websites to find one that suits you. Whilst looking at reviews for various classes three things become evident for those that receive good comments.
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Over the past year it has become increasingly difficult to host people in your home and as we all know tourism has suffered desperately, so many of these cooking classes have moved online and it is now possible to learn from the comfort of your own home. Once you have booked the experience you will be given a link to join the video call and also given a list of ingredients and equipment that you will need. Some will make suggestions for wine pairings and even music to help get you in the mood! The experience might be slightly different but it still gives you the opportunity to sample some international delights and possibly make some new friends around the world. The hosts are still as passionate and there are now some renowned chefs giving classes because their restaurants are currently closed. In terms of price, expect to pay from 10 Euros to 40 Euros for an online class.
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There are a few companies now organising online cooking experiences but two of the biggest are Airbnb - look for their experiences section - and Eatwith - again search for their online experiences or cooking classes. We all hope that travel will get back to normal fairly soon and we can start experiencing the sights, sounds and smells of those great cities once again. When it does I highly recommend searching out a local cooking class. Cooking and sharing food with other like-minded people is, in my opinion, one of life’s great social pleasures.
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MYTHOLOGY DISTILLERY RELEASES ‘BEST FRIEND BOURBON’ AND DONATES 10% OF SALES TO MOUNTAIN PET RESCUE
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NEWS
Mythology Distillery, named Best Colorado distillery, launches Best Friend Bourbon with a community giveback program. The inspiration to produce Best Friend Bourbon is to craft a uniquely layered Bourbon by blending straight bourbons with different mash bills and maturities. Enjoy neat, on the rocks, or in whiskey forward cocktails like an old-fashioned or manhattan. “Spending time with our dogs, slowing down the pace of life with a glass of whiskey, and living in the moment inspired the story of Best Friend Bourbon. This ideology is captured on our bottle with a story of a farmer and his dog reflecting on each day with good company,” said Mythology’s Founder, Scott Yeates, who enjoys spending time with his two rescue pups, including Whiskey, who was adopted from Mountain Pet Rescue last year. Mythology will be donating 10% of tasting room sales of bottles of Best Friend Bourbon to Mountain Pet Rescue to support finding good homes for other loving best friends. By sourcing a 15 year Kentucky Bourbon, Mythology is able to incorporate a lasting richness of vanilla and tobacco that’s a rare find in craft whiskey. The 15 year Bourbon compliments younger high-rye Bourbons aged two to five years that provide wildflower honey and warm cornbread on the nose, giving way to honeycomb upfront on the pallet that transitions gentle cinnamon and toasted almonds. Since 2018 Mythology is recognized as Colorado’s Top Distillery consecutively, and its whiskey, gin, and vodka have won more than 50 domestic and international awards. Mythology Distillery’s whiskey, gin, and vodka are handcrafted in small batches in Denver, Colorado, for people who seek premium whiskey and gin. “Our passion is to craft unique and layered spirits and for friends and family to enjoy a glass of exceptional whiskey or cocktails while sharing stories of travels and adventure. Our philosophy is that we each form our own Mythology through travel, connecting with others, and experiences. It’s based on this that we named our brand Mythology.” – Scott Yeates, Founder, Mythology Distillery. “We are a foster-based rescue in Grand County, CO that focuses on rescuing active, energetic “mountain” dogs by working with overcrowded shelters in and outside of Colorado,” said Sybil Miller of Mountain Pet Rescue. “We are thankful to partner with Mythology and help each dog find a perfect home and ensure a healthy and enjoyable relationship.” Starting today, Mythology will be donating 10% of Best Friend Bourbon’s sales to Mountain Pet Rescue when purchasing a bottle directly at the Mythology Distillery tasting room (3622 Tejon Street, Denver, CO 80211). ABOUT MOUNTAIN PET RESCUEMountain Pet Rescue was started in January 2012 to improve the lives of pets in need by providing rescue, foster care, education, training support, and adoption into safe, loving homes. While our adoption fees generally cover the cost of a healthy dog’s rescue, it is not unusual for dogs to arrive with unanticipated medical and/or behavioral needs. We depend on fundraisers to support those needs. At 2800 dogs saved, and counting, we have brought joy to countless people as well. To learn more about Mountain Pet Rescue, please visit https://mountainpetrescue.org/. ABOUT MYTHOLOGY DISTILLERY On a ski trip in the Alaskan backcountry, three close friends from Colorado capped off each day drinking whiskey and cocktails at a local craft distillery while meeting new friends and sharing stories about their wild adventure. Inspired by that experience, founder Scott Yeates returned to Colorado with a vision to establish a distillery that brings community together by invoking conversation & sharing stories of travel and adventure over a glass of whiskey and cocktails. Leveraging years of experience that our production team gained from other successful distilleries, our team has developed a portfolio of whiskey, gin and vodka that have won more than 50 awards in 2 years, including best in class, double golds, gold medals and being named Denver’s Top Distillery consecutively. Pour a glass of whiskey, make a cocktail, share stories with friends and #discoveryourspiritanimal. Learn more at www.mythologydistillery.com.
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