Culinary Classroom Lesson 1: Culinary Terms
HTML-код
- Опубликовано: 14 окт 2024
- Join Chef Carrie Leonard in this first of 12 segments covering the basics of classical French cuisine.
The word "chef" is borrowed (and shortened) from the French term 'chef de cuisine', the director or head of a kitchen. (The French word comes from Latin "caput" and is cognate with the English word "chief".) In English, the title "chef" in the culinary profession originated in the haute cuisine of the 19th century. Many people erroneously call themselves "chef" if they cook as a profession, regardless of rank. In fact, in our growing nation of foodies, the line between the definition of a "cook" and a "chef" has begun to blur.
You don't have to be a chef to prepare and enjoy great food but it helps to learn the basics from a qualified professional. That's why I'm telling you all this;
I graduated Johnson & Wales University with an Associate's Degree in Culinary Arts in 1994 as well as a Bachelor's Degree in Food Service Management in 2005, graduating with Suma Cum Laude honors on both occasions. I've been a Chef Instructor with Johnson & Wales University for more than 17 years.
I hold certifications as an FMP (Food Management Professional) from the National Restaurant Association, a CHE (Certified Hospitality Educator) from the AMHA and two advanced certificates with WSET (Wine and Spirits Education Trust) among others.
As a chef I make a difference. I'm a teacher, a motivator, an explorer and an inventor. Chefs don't follow recipes we create them, bound only by our inspiration. We laugh, we cry, we burn stuff and start over! We are selective, opinionated and empathetic. Our creations are nourishment for the body and the spirit. That is a great responsibility and the highest honor...and it's all FUN!
I put This 12 part series together to help you on your way to being a chef...or at least a darned good (and educated) cook. It aired for the first half of 2011 on Time Warner Cable's "Carolina On Demand" stations and the series, (along with a lot more great stuff) is now available to everyone on my website at www.culinarycarrie.com .
I love teaching so I hope you enjoy and learn something along the way.
Chef Carrie,many thanks for this opportunity to learn here from you.I can not afford the amount to go to culinary school for now but i have a passion for creative cooking,am open to new ways of cooking and am already cooking great meals for my family(lol) Am going to make the best of your classes,may God continue to bless and increase you more and more in knowledge,even as you give it out free.
Thank you Chef Carrie, this is really helpful . I'm to looking forward to being a chef like you very soon.
I want to say thanks in advance because i am watching all of the videos and applying them as i go, my mother was chef of the year here back home until she was in a car accident when i was young she is fine and can still cook but she can not stand as long as she use to and she will never be able to cook or teach in a professional setting again.
Learn skills from your mother and be a chef make her proud.:-)
Thanks,Chef Leonard. I love to join your class. I love French Cuisine ❤️😋👩🍳I have been there recently in March 10-17, 2020.
your a great chef...ive been cooking for years and i like the way you explain everything.
Mise en Place, I also believe beyond the recipe...is the prep to be done or prepared (prep) already done for the 3 or 4 course meal...and not the main entree...while as you said...the entre too will take a mise en place, prep. So mise en place too depends on your role and the whole event that is the introduction to the meal, repas.
Chef Carri , huge thanks, I'm waiting for next vedios.
Hi Chef , what are the books in the video. Thanks Vladimir
Hi, Dear why you stop making videos? I love ur videos, It's very helpful?
Although the video is short and i kinda want to learn more... But it is very helpful to me since I want to start learning all about culinary so.. Thank you Chef!!!
Hi Chloe can I kiss u
Chloe Price Chloe please
It's probably recorded from somewhere and the uploader didn't know how to edit them out. Also, there's a bar down there by the time that you can skip ahead on. It even has previews of the content at whatever time you select so that you can see when the commercials end ;)
Hmmm tengo humbre, woow yummy! Buena es comida!
TQ so much Chef
*thanx much*
Commercials? Channel 14 news icon hangin in the middle of the pic annoying. Would liked to stick with this but not gonna.
Thank you very much!
Wee...
a career with 8.99 per hour pay --- Welcome to Culinary Arts
+Benjamin Zev YES CHEF . MY FAULT its not 8.99 any more, its 12.99 lmfao !
www.glassdoor.com/Salary/Le-Bernardin-Salaries-E268482.htm
if you even consider McDonald culinary arts or mention that in comment or even the thought of someone else think that, you are out of control my friend.
but since you bring up McDonald let me fill you in. McDonald is currently paying 10.99 an hour in NYC flipping burger. and the best restaurant in the world is pay 12.99 an hour for a link cook . any if you can be a line cook in Le bernardin you are automatically sous chef anywhere in the world. and sous chef in Le Bernardin is paying 55k which is entry level pay for many office job.
so to cook in the best restaurant in the world you are getting pay 2 dollars more than McDonald and you call that a good career ?
remember i dont have problem with cooking or Culinary arts i have problem with the pay.
+Benjamin Zev if you are planning to go to school or working you way to be a chef . i understand the pride. i no longer work in the kitchen but i still have pride with my food and cooking.
cooking and getting shit pay to do it is two different subject. even if you said oh i make 65k to be a chef . remember you pay OVER 80k to go to CIA. the school you paid and the money you earn does not add up thats all.
+Benjamin Zev i know i type a lot . but i am pretty sure at 0:37 that person in the back is a prep, and in that kitchen he is making min wadge. and he also go to school and pay over 80k for 1 year for school.
+Benjamin Zev
You are 50 what is that have anything to do with anything. where in my comment i "insult the people in the video" ? and you have worked 0 hour in the real kitchen. what right do you have to understand anything i said?
"I am close to 50, long career as Engineer and as successful business owner and participant in many companies as minority shareholder" what is that have anything to do with my comment ? Am i suppose to be intimidating ? one more thing i need point to out "just for the fun of it" so on one hand you said i insult Culinary Arts as a career. but in the other hand you took this career FOR THE FUN OF IT.... great job !
when YOU SAID " Maybe it is about that time in life where money is no longer and object.. and time is the real asset." YES just like what you said i don't have problem with Culinary Arts or cooking. i have problem with the pay. ( but you are not talking about pay here . because in your comment money is not the problem which is exactly what i said) outside of money. cooking is fun !
You also said "The reason for me to be in this video is to learn from a trustworthy source" this video did not teach you ANYTHING !
It tell you what is mirepoix but it did not tell you what it is for ( i tell you, it use most of time in stock)
it tell you what is mise en place but its comment sense when you cook you need to have ( everything in its place ) duh !!!!
it tell you what in the bouquet garni but it did not tell you what is mostly for ( i tell you it is to be use with the stock)
To end this because i use to work in the kitchen with the way you talk i am 90% sure you are a chef you just don't want to admitting it.
Watch / Tech Everything Else hi more proud