Preface: The article describes the difference between a culinary professionals and food scientists.
When developing food products, culinary professionals and food scientists often have different priorities. A culinary professional will think about the senses when looking at a creation - taste, texture, aroma, and appearance - while the scientist would likely first consider stability, shelf life, and packaging.
Culinary professionals have knowledge of foods that cannot be measured by analytical instruments. For example, they are highly skilled in judging individual raw materials. They recognize "fresh" by sight, touch, or smell.
Although a culinary professional may possess detailed knowledge of raw materials, he or she would not necessarily know how, for example, to keep the ingredients from lumping in commercial food packages. Traditionally, they are fortunate to be creating food that is eaten much sooner after preparation than a grocery product will be. In a restaurant, the chef is not usually required to consider food packaging, storage, and reheating in the same manner as would be encountered in a manufactured food.
Trendy Food Manufacturing
"By the time a trendy food becomes mass produced, it is usually on its way out," says Dana Cowin, editor in chief of Food & Wine magazine. While it is true that the culinary world leads in food trends, the staying power of a trend can be best determined by its overall contributions to a society's culinary habit.
Culinary Salary
Preface: This article will help you know the salaries most people get after completing their culinary degrees. Please understand that this is an estimated figure and your exact salary may differ from what is written here.
Culinary Education
Preface: This article is intended to introduce you to cooking schools and culinary institutes, and to give you a few things to think about as you investigate a culinary education and career.
