| Traditional culinary schools have evolved considerably | | | | specialties have gained huge popularity. Where these |
| since the 1950's and 60's. At that time, gourmet | | | | foods were once found primarily in ethnic |
| cooking was still based primarily on centuries of | | | | neighborhoods, they have now gone mainstream and |
| tradition firmly rooted in the European cooking tradition. | | | | been elevated to fine cuisine due to their increased |
| Although there were culinary schools in the United | | | | popularity and the interest of great chefs around the |
| States at that time, they were few and far between | | | | globe. Culinary schools now teach students everything |
| because many still felt that the world's great chefs | | | | from unusual cooking methods to sausage making and |
| hailed primarily from Europe and France in particular. | | | | everything in between. |
| Times have changed considerably and the world of | | | | In an increasingly small world where so many people |
| gourmet cooking has benefited greatly from the shift. | | | | travel to different cultures and try new foods, it isn't |
| If you still remember Julia Child's television series that | | | | surprising that the interest in regional and world cuisine |
| introduced good cooking to the general public, you may | | | | has taken off. When travelers return home, they hope |
| also remember the cooking style she demonstrated | | | | to find the delicious foods they've learned to love at |
| which was traditional, satisfying and heavy foods. | | | | home as well, and chefs are responding to this trend. |
| There were rich sauces and traditional French cuisine | | | | Today's culinary schools cover a wide variety of food |
| that was wonderful, however there was little variety in | | | | traditions, including French, Spanish, Italian, Asian, |
| terms of regional dishes. French, Italian and Spanish | | | | Polynesian, Creole and Cajun, as well as many |
| dishes were often demonstrated, but Asian and | | | | sub-categories of each of these international cuisines. |
| American ethnic cuisines weren't taught. | | | | "Fusion" foods are also increasingly popular. Fusion is |
| It isn't surprising, like most chefs at that time, Julia Child | | | | the combination of two distinct types of cuisine in order |
| was traditionally trained in the French tradition. The | | | | to create unique new dishes. Fusion restaurants are |
| relatively small number of culinary schools in the United | | | | now some of the most popular in the country because |
| States at mid-century were all based on a traditional | | | | of their skillful blending of many international traditions |
| French pattern. Over the years, however, the demand | | | | that produce flavorful new dishes to tempt diners. |
| for creative dishes and ethnic cuisines grew and | | | | If you enjoy experimenting in the kitchen and trying |
| culinary institutes began to respond. The finest schools | | | | new ways to prepare traditional foods, culinary school |
| continue to cover the basic and advanced techniques | | | | may be the perfect career choice for you. Be sure to |
| of European cooking, but now also give students | | | | ask each school you are considering what kinds of |
| in-depth understanding of regional cooking techniques, | | | | cuisines will be taught. The best culinary schools have |
| seasonings and styles. | | | | evolved and continue to do so in order to tempt the |
| In the last three decades, ethnic and regional food | | | | public's increasingly discriminating and worldly palate. |