Displaying 1 - 10 of 103 entries.

Freestyle Food And The Rest

  • Posted on September 23, 2016 at 10:47 pm

Whilst most forms of holiday have contracted during the recession, the cruising market has continued to grow, with an estimated 1.65 million Britons set to cruise in 2010, up from 1.5 million in 2009. So when all other holiday sectors have been moribund, what is driving the popularity of cruising.

Learn Molecular Gastronomy, Ronald Want to Raise Coffee Indonesia

  • Posted on September 23, 2016 at 9:06 pm

INDONESIA known as a coffee-producing country. Indonesia also has a world-famous coffee. Why Indonesia known users of low quality coffee?

“Coffee in Indonesia using only copies of the lowest quality. Taken caffeine and coffee just the aroma alone to make instant coffee,” said Ronald Prasanto, during a visit to the editorial Okezone in highend Building, Jalan Kebon Sirih, Jakarta, recently.

Men who cultivate coffee in the field of molecular gastronomy is added, custom Indonesian who consume instant coffee is very unfortunate. In fact, the best coffee of Indonesia, such as Arabica, Robusta, and even civet coffee is exported to foreign countries.

With the techniques of molecular gastronomy, Ronald wanted to raise Indonesia’s coffee with a style that he has. In particular, to introduce to the world, if in Indonesia there are techniques of molecular gastronomy and can be applied to the original culinary Indonesia, particularly coffee.

For that, now Ronald with his fellow coffee lovers often meet and share information about coffee. He regretted that even if the school of hospitality and tourism in Indonesia only a few include curriculum about coffee.

“My sister is a school of hospitality school can be a lesson in coffee just two pieces, but I myself need to spend a couple of books,” he said.

In fact, in his experience, a hotel manager alone can not necessarily define specifications with cappucino coffee latte.

A Look on Diet Fitness

  • Posted on September 22, 2016 at 11:45 pm

Many people nowadays are very much conscious about their own health and fitness. In addition to that, these people, and many others as well, are now having that desire to sculpt their bodies to achieve that magazine-cover look. As a result, gyms, health spas and other fitness centers have proliferated all over to cater to the needs of the fitness buffs and aficionados.

Even on television exercise machines, weight loss products, and other paraphernalia to improve fitness have more or less gained control over the airwaves and made their way into the households. But exercise is not the only way to build that body beautiful. It also entails certain amount of responsibility on the foods one chooses to eat. Being healthy and fit requires one to observe diet fitness.

Diet fitness is as essential as exercise itself. Diet for fitness provides the essential nutrition one needs to restore worn-out muscles and for healthy growth. Diet fitness should never be taken for granted. With the popularity of keeping fit, many different views, methods, programs and dieting strategies have been formulated by many professionals. Among these are high carb diets and high fat diets. Which one is more effective and which one should one choose to follow?

First thing to know would be the fundamental differences between these two diet approaches. As the name implies, high carb diets concentrates on taking in carbohydrate-rich foods while high fat diets endorses fat-rich foods. High carb diets are utilized to glycogen stored in the liver and muscles. Glycogen is a glucose complex that provides large amounts of energy ready for use in anaerobic exercises.

Fats, on the other hand, is well-known for being the richest source of calories. It actually contains 2.5 times more calories than carbohydrates and proteins alike. Studies also show that it takes the body 24 calories to metabolize carbohydrates while it only takes 3 to burn down fat. So which one to follow? A person can follow a high carb and low fat fitness diet or the other way around. It is absolutely not recommended to follow both at the same time; unless of course if you want to gain body fat.

But then diet fitness is not all about losing fat, one must also consider his diet in order to keep fat away. Research shows that sustainable loss of weight can only be achieved on a diet which suits the individual food preferences, lifestyle, medical profile and satiety signals.

Diet programs all over can help you shed off excess pounds, but only one diet can help you stay sexy, and it is the one that satisfies you most. Other important aspects of having a fit diet are moderation, balance and variation. One must be careful not to leave out important nutrients and other substances necessary for healthy body functioning. health organizations are clear about the amounts of nutrients an individual should have in the body.

Low fat high carbs, high carbs low fat; the question is not which diet program will work out but which is it that will work for you. Striving for a sexy and healthy body does not have to burden an individual, diet fitness does not have to mean sticking to the same kind of food for life. One may even try to be adventurous and try out new foods out there.

Culinary Career Options in the Hospitality Industry

  • Posted on September 22, 2016 at 10:14 am

Careers in the culinary arts go beyond basic cooking. There are a variety of specialized chefs that focus on anything from sauces to deserts. In bigger establishments there are chefs whose duties almost exclusively involve the management of other chefs and there can even be chefs who manage them. Here are some of the culinary world careers.

Executive chefs are going to be those chefs at the highest levels and are considered executives. Their main functions are to manage the chefs and preparation workers at a restaurant. They can also advance to be responsible for multiple restaurants in a chain. They are required to plan the menu, estimate food needs and cost plus supervise the staff of chef and other kitchen help. They are also responsible for the hiring and training of new chefs. They still may have some regular cooking duties or may just prepare certain meals and at special functions.

Sous-chefs are also managers but are below executive chefs. They are responsible for the direct supervision of the staff. They also play a hands on role in the training of new techniques, equipment and recipes. They also may be involved in menu planning, food and supply ordering. They are usually still required to prepare the main dishes as well as help in special events.

A saucier is exactly as is sounds, a chef whose main purpose is to prepare sauces and also dished cooked in sauces or gravy. Sauces are a foundational part of cooking so a saucier needs to be very knowledgeable. They need to know everything that has anything to do with the possible permutations and mixtures that go in to creating a fine sauce.

A garde manager, also known as a chef garde manager, is also used to describe a chef that is in charge of all colds foods. Garde is a French term for a pantry where cold dished are stored and prepared, prepared foods such as desserts, salads, sandwiches, dressings, cold sauces and appetizers. They are usually very skilled at using left overs in a creative way to invent new dishes.

A pastry chef may have the most delicious job of all. They have to make a variety of confections and baked items. This may include pastries but also cookies, cakes, chocolates, beignets and petitfours but they can routinely make any desert imaginable. Not only are the very knowledgeable of the flavors and tastes involved in deserts, they can also fill supervisory roles in establishment large enough to a pastry staff.

Upscale establishments the career an extensive wine list will employ sommeliers. Sommeliers are experts in wine and they routinely suggest wine for customers that are complimentary to their meals. While some may think that a job that requires you to consume and judge a ton of wine sound like a dream, it can be difficult work the needs a lot of practice and an abundance of knowledge. There are classes that can be taken that will focus on wine. They will teach you the chemistry that goes into making wine as well as how to properly taste wine. You will also learn how to judge wine based on its aroma, flavor, color and body.

Typical Culinary Arts Career Prospects

  • Posted on September 22, 2016 at 1:18 am

Someone who aspires to venture into a culinary arts career would typically want to know “what prospects do culinary arts careers have for me?” This is a simple and typical question and yet not simple to answer. Like every other profession, a culinary arts career demands certain skills that are very specific. These skills can be divided into technical and soft. Technical skills, of course, mean the ability to cook well and soft skills would mean ability to understand your customers and their tastes; persistence and determination to overcome odds and hazards the job brings with it.

Usually, people complete formal education on culinary arts before they take the jump. However, this is not essential that one has to. A formal education, such as a diploma has many advantages. One, it helps you land a job which an absence of formal education may not.

Second, a formal education on culinary arts usually train you on the soft skills and you become better at understanding varied customer tastes and preferences; you also become a good communicator. Third, a formal education is great because it gives a thorough idea on the hygiene aspect of a culinary arts career, which is an essential component. However, there have been many instances where people have gone on to do very well in spite of not having a formal education on culinary arts.

People usually have a defined career path when they join a hotel or a culinary institute. The objective of each such people is to rise to the position of chief chef and there are a number of positions or grades they have to be in before they go on to become the chief chef. These people typically begin as assistants who help their seniors by providing the materials required for cooking.

They are expected to pick up the art of cutting, grating, mixing and applying condiments well. These people graduate to the level of chefs who begin by actually getting to cook. The expectations from this level are the tastes and the hygiene factor. Lastly, one can rise to the level of the chief chef who would be expected to supervise a group of chefs and even strategize on the dishes and their way of preparation, depending on customer preferences.

A culinary arts career can be a rewarding career, if handled properly. This is the instant gratification career where you will be solely judged based on how tasty and hygienic your food is and that would be an instant feedback. This single factor can make or break your career. If you decide to take the plunge, you must carefully consider whether you have the acumen. This is a seriously acumen based career and often, you either have it or you do not have it.