Latest Posts

As an aspirant culinary arts practitioner, what can one expect from a culinary arts training school? There are millions of culinary arts training institutions but that does not necessary ensure quality. Hence, the quality of the culinary arts training schools is of premium importance, when it comes to training aspiring chefs and cooks.

What are the parameters by which a culinary training school can be evaluated? One, quality of the faculty or teachers; two, the infrastructure and logistics; three, the course content of the training program. These are critical factors though there could be other factors as well that decides how good is a culinary arts training institute.

Let us discuss each parameter in details. First, the faculty or the teachers must be able to impart the basics of culinary art to the students. The competence of a teacher can be gauged from how well the student is coping with the varied customer tastes and preferences and is yet able to make them happy.

We all love tacos, enchiladas, burritos and mexican rice dishes. The only problem is the cost of these Mexican favorites at a fine restaurant. What makes the food at a Mexican restaurant so appealing? Surely not the cost of the dish at your local Mexican restaurant!

You can prepare the same dishes as you get at a good Mexican restaurant yourself and even make them better than the chef. It all comes down to having the right ingredients and cooking the meat stock the right way. This simple cooking method can be used for almost all Mexican dishes that call for meat in them.

At the heart of the Mexican recipe is the preparation of the meat stock. Whenever you see the word ‘carne’ on a Mexican food menu, this refers to the type of meat used in the dish. This is usually chicken or beef. When you prepare your meat for the Mexican dish that you want to serve, you have to begin with an authentic Mexican ‘carne’ recipe. This includes different peppers, onions, other ingredients and requires the right simmering time to build the right flavor into the meat.