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Chef's Resource Guide

Welcome to the Chef's Resource Guide. Here culinarians and those interested in a culinary education, careers,
and/ or events can utilize this guide for up-to-date information. If you would like to suggest a new resource
or request a link exchange, please email nhood@marketwithartemis.com.

Culinary Art

Culinary art is the art of cooking. A culinarian is a culinary artist. A culinarian working in a restaurant is referred to as a cook or a chef. Culinary artists are expected to prepare meals which please both the mouth and the eye. In recent times, they are additionally expected to possess knowledge of gastronomics (food science), as well as a comprehension of diet and nutrition.

Click on the link to find out more about:

Culinary Careers

Culinary Education & Training

Chef Resources & Organizations

Culinary Schools

Chef Staffing

Chef Titles

Conventions

Food Industry Media, News & Publications

Food Industry Resources

Occupational Outlook

Professional Trade Associations & Organizations

Recipes

Restaurant & Kitchen Products

Restaurant Directories

Safety and Quality Control

Software & Technology

Uniforms & Professional Apparel


Culinary Careers


The field of culinary arts is comprised of professionals who work, in either a direct or indirect capacity, in the preparation and presentation of food items. Culinary artists serve in a range of workplaces such as hotels, restaurants, catering, and in private clubs and homes. Culinarians are appreciated and presented with opportunities on an international level. Global travel is within the scope of many professional chefs, as their skills are needed everywhere. As the consumers' demands for quality nutrition increase, so must the knowledge and training of the culinarian.

Possible Careers for Culinarians

Chefs and Cooks - These professionals directly prepare food in various establishments such as restaurants,
hotels, institutions and other places.

Food and Beverage Controllers - Purchase ingredients on a large scale for hotels as well as monitor stock
of food supplies.

Food and Beverage Managers - Manage food and beverage outlets in hotels and similar venues.

Consultants and Design Specialists - Work with restaurateurs to create and design menus, dining rooms,
and institute kitchen procedures.

Salespersons - Introduce chefs and restaurant owners to new equipment and ingredients via demonstrations
and tastings.

Teachers - Train and educate potential culinary artists in a classroom environment.

Food Writers and Critics - Educate the public on trends in food, chefs and restaurants. Positions in newspapers,
magazines, book-publishing and television are options.

Food Stylists and Photographers - Work with magazines, books, catalogs and television programs to create
appealing visual representations.

Researchers and Developers - Develop innovative products for commercial manufacturers. Assist in testing
for publications, restaurants and grocers.

Entrepreneurs - Culinary arts provides an opportunity to open a new business. This can include a restaurant,
bakery, specialty food manufacturer, or bar.

Culinary Education & Training

A culinary education can be found all around the world. It is not uncommon for culinary schools to focus their
cuisine based on their region. Look closely into the schools program to decipher if it meets your educational
needs. Most culinary art schools offer a variety of field specialties such as restaurant management and
hospitality and/ or pastry chef and baking.

Catersource CaterSource®, Inc. was created in 1992 by Michael Roman and Bernice Phillips. The primary business of
CaterSource is to provide support and education for professional caterers.

Chef Resources & Organizations

American Culinary Federation

American Frozen Food Institute

American Bakers Association

National Association for the Specialty Food Trade

World Association of Chefs Societies

International Association of Culinary Professionals

National Restaurant Association

American Dietetic Association


Culinary Schools


Nationwide
The Art Institutes
Heald College
Johnson and Wales University

Alabama
Strayer University - Birmingham

Arizona
Scottsdale Culinary Institute

California
Kitchen Academy - Hollywood
California School of Culinary Arts
California Culinary Academy

Connecticut
ICHM - Connecticut

Florida
Orlando Culinary Academy
Le Cordon Bleu College of Culinary Arts Miami

Georgia
Le Cordon Bleu College of Culinary Arts - Atlanta

Illinois
Kendall College - Chicago, IL
Robert Morris College - Chicago, IL
The Cooking and Hospitality Institute of Chicago

Kentucky
Sullivan University - Lexington, KY

Massachusetts
Le Cordon
Salter College - Worcester, MA
Bleu College of Culinary Arts - Boston

Minnesota
Le Cordon Bleu College of Culinary Arts
- Minneapolis/St. Paul

Missouri
L'École Culinaire - St. Louis, MO

New York
The French Culinary Institute - New York, NY
Institute of Culinary Education - New York, NY

Nevada
Le Cordon Bleu College of Culinary Arts -
Las Vegas

Pennsylvania
Pennsylvania Culinary Institute

Portland
Western Culinary Institute

Texas
Texas Culinary Academy
Le Cordon Bleu Institute of Culinary Arts - Dallas

Virginia
Culinary Institute of Virginia
Culinary Institute of America
Tidewater Community College


Chef Staffing

American Culinary Federation - Career Center

Brignone Private Staffing

Big City Chefs

Career Builder

Culinary Staffing America, Inc.

Food and Drug Administration Jobs

iHireChefs

International Association of Culinary Professionals - Career Center

Jet Chef - Private Jet Catering

Monster

National Restaurant Association - Career Center

VSAG Restaurant Consultants

Chef Titles

Following is several titles given to those working in a professional kitchen. Each is considered a title for a different type of chef. Many are designations originated by Georges August Escoffier in his documentation of the brigade system, a.k.a. Brigade de cuisine. Others have a less specific meaning depending on individual kitchens. Keeping that in mind, many kitchens will not use the titles below. Depending on the kitchen, a unique set of guidelines for organization may exist. A hierarchy of specialized chef titles is typically only present in fine-dining or upscale restaurants. Casual dining restaurants' employees are usually referred to simply as "cook".

Executive Chef - The Executive chef is the captain of the kitchen. He takes the lead in everything, including the creation of a menu, staffing and restaurant finances. Executive chefs have a wealth of cooking experience, and actively cook in the kitchen. They are also heavily involved with kitchen management and business. Executive chefs are sometimes referred to by the traditional French nomenclature, "Chef de Cuisine". This is common mostly in European kitchens, or those American kitchens with have adopted the brigade system.

Sous Chef (pronounced: soo chef) - Sous chefs are the deputy chefs of the kitchen. They are the next in line to the Executive chef, and act as direct assistant. This chef is in charge of scheduling kitchen staff, and also acts as an understudy for the Executive chef. Not every establishment hires a sous chef; however, very large venues may have several.

Expediter, a.k.a. Announcer or Aboyeur - This person takes orders from the dining room and tells them to kitchen staff. The expediter also assists in plating, often putting the final touch on a dish before it is served to diners. In some kitchens this position is filled by the sous or executive chef.

Chef de Partie - This name refers to a line cook or station chef. A chef de partie is a specialist, in charge of a particular area of the kitchen. In large operations each station has one Chef de Partie, assisted by several other cooks. However, the typical arrangement is one chef per station. Within the station chef hierarchy there are "First Cooks", "Second Cooks", and so on. The brigade system divides the different station chefs as follows: Sauté Chef, Fish Chef, Roast Chef, Grill Fhec, Fry Chef, Vegetable Chef, Roundsman (or "swing cook"), Pantry Chef, Butcher and Pastry Chef.

Conventions

 

American Culinary Federation National Convention

Regional ACF Conferences

ACF Culinary Competitions Calendar

Worldwide Food Expo (2009)

Frozen Food Fiesta 2008

Annual Food Processing Environmental Conference

Frozen Foods Distribution and Logistics Conference

Food Liability - Defending the Industry Seminar

SIAL China Food Show, Shanghai

Midwest Food Processors Association Convention and Annual Processing Corps Conference

Natural Foods Expo West

Virginia Food and Beverage Expo

2008 Food Safety and Security Summit

Sustainable Industry Conference and Expo.

Annual Convention - American Bakers Association

Baking Association of Canada - Bakery Showcase 2008

Oregon Seafood and Wine Festival

American Culinary Federation Awards Ceremony

Global Food and Style Expo

IFT Food Expo


Food Industry Media, News & Publications

Rosengarten The Rosengarten Report, published every six weeks, brings you a fact-crammed view of the very best in food, wine and travel today.

Food Industry Resources

Chefspinzone The Chef's Selections were the first in a series of resource books specifically designed to assist in the creativity of individual food service professionals.

Professional Chefs Association A national organization of chefs and those associated with the foodservice industry. The P.C.A. offers the required education courses to reach your certification goals.

Cooking Schools Search for cooking schools, professional cooking classes, chef training, pastry schools, restaurant and hospitality management schools, and culinary arts programs.

Culinary Cult Int. Your portal to the global hospitality. Jobs are all over the globe, columns, recipes, hotels and much more.

Escoffier On Line The Web Portal for Chefs and Food Professionals. Web Resource Directory for Chefs, Hospitality Education and Scholarship Information, Classifieds Area with Guaranteed Help Wanted Ads and Free Job Seekers Area, Articles, Photo Gallery and more.

Occupational Outlook

The occupational outlook for culinary professionals (including chefs & cooks, restauranteur, restaurant managers, dietary consultants, gastronomists and nutritionists) is generally good, with "as fast as the average" growth. In recent times a college education with formal certification and qualification is necessary for success in this profession. There are several conventions around the U.S. This may be a fantastic way to gather information.

Professional Trade Associations & Organizations

Retailer's Bakery Association We create industry-specific training programs, develop profit tools and connect retailers with suppliers and experts to help build profitable bakeries.

Catering Magazine Catering Magazine is the only national business-to-business trade magazine dedicated to the professional catering industry. The bimonthly magazine reaches more than 16,000 readers.

Recipes

culinary.net Hundreds of test-kitchen recipes, cooking tips, nutrition and food articles. Ideas to help you entertain with elegant culinary cuisine or plan a nutritious & delicious meal.

Restaurant & Kitchen Products

Chef Depot We have everything for your kitchen, all at the lowest prices! Maple Kitchen Tables, prep carts, cutting boards and more! Every item we sell is Chef tested for quality and value.

Cynthia's Kitchen Store Kitchen Accessories, Serving Trays, Canisters & Platters. Offering high quality kitchen accessories, canisters, containers, and handcrafted serving trays & platters.

Culinary Arts & Cooking Schools Complete guide to culinary institutes throughout the US. Features state by state cooking school listings.

Isola Imports, Inc. Shop online for imported, gourmet Italian foods. Over 400 products and gifts.

Refrigerators Freezers & More Sells wholesale restaurant and food service equipment, including commercial refrigeration, refrigerators, freezers, walk in coolers, merchandisers, stainless steel sinks, shelves, work tables & meat slicers.

Cooking.com Kitchen Appliances Find kitchen appliances like coffee makers, juicers, grills & cookware, bakeware, dinnerware, wine racks and cooking recipes at Cooking.com!

Restaurant Directories

Twin Cities Dining Guide The twin cities dining guide has over 3,000 Minneapolis / St. Paul restaurants listed alphabetically and by location, cuisine, brunch, kid-friendly, with maps and door-to-door directions.

Safey and Quality Control

International Association for Food Protection This non-profit organization helps to keep members up-to-date with developments in food safety and sanitation.

Food Safety Government food safety information.

Food Safety and Inspection Service This organization is responsible for providing safe and properly packaged commercial meat, poultry, and eggs.

Center for Food Safety and Applied Nutrition This is one of 6 product-oriented departments of the U.S. Food and Drug Administration (F.D.A.).

US Food and Drug Administration Protects and Promotes Health in the U.S.

How to Prepare for a Health Inspection What to do before, during, and after a visit from the Health Inspector.

Software & Technology

City Waiter Provides ordering and marketing for restaurants. Offers online menus, restaurant web sites and more.

Cooks Palate Recipe Software Award winning recipe management software with options to publish a cookbook for personal use, business, or fundraising activities. Perfect for creating family cookbooks to pass down from generation to generation.

Uniforms & Professional Apparel

Dansko It's in every Dansko shoe, whether it's a summer sandal or a winter boot. You know it the minute you slip your foot into your shoe, the feeling of, "Ahhhhh, my Danskos!"

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©2009 CULINARY CLASSICS
Source Code 5-999-0200-UA