Culinary skills and cooking, truly is an art form, hence the name Culinary Arts.
The artist is a chef, who stimulates not only the sense of taste, but
smell and sight. The medium is fresh food and the right amount of
spices, to enliven the palettes of the art aficionados, which in this
case may be food critics, restaurant patrons, or your own family. To
achieve success in the culinary arts takes skill and training, but also
a bit of history and education. A true Culinary Artist will be well
informed about the field, including the history of Culinary Arts schools, so you can achieve a higher level of knowledge.
- Cookbook. The book is still in print and used as a reference cookbook today.
- James Beard televised the very first cooking class in 1946. This
brought him fame and fortune, and then in 1954, the New York Times
dubbed him the “dean of American cookery.” One year later in 1955, he
started the James Beard Cooking School.
- One of the most famous Culinary Artists is Julia Child, who’s 1961 cookbook “Mastering the Art of French Cooking”
brought her US acclaim, and spawned a radio program across the nation.
Then, she her famous television show “The French Chef “originated in
1963. Her techniques and recipes are still seen as revolutionary today.
- The CIA has a long history in Culinary Arts. No, not that CIA. The
Culinary Institute of America (CIA). This school began at Yale
University in Connecticut in 1946. This was the first school to offer
career courses in cooking and the culinary arts. The school moved to
New York in 1972, and now has campuses in St. Helena and San Antonio.