© 2006, Cookschoolpro, All Rights
Reserved
Privacy Policy
|
Home Degrees |
 |
|
THE WESTERN CULINARY INSTITUTE: YOU WANT THIS. YOU REALLY DO.Portland, Oregon is one of those places that everyone wants to go to; they just don't know it. It's not as obvious a destination as New York or Los Angeles. It's not as glitzy as Las Vegas or Hollywood. It doesn't bustle the way Chicago or Houston does. By the same token, it's not as congested, seamy, dirty, corrupt or downright unlivable as many other American cities. It's clean, well-planned, with delightful climate, beautiful landscapes, easy transportation, and welcoming. It's also the home of the Western Culinary Institute, a jewel in the culinary crown of America; a mecca for those seeking enlightenment through food. The Campus The Western Culinary Institute offers three areas of study: Overall cuisine and cooking, hospitality management, or the study of pastries and baking, so the school has a range of facilities for its students. It begins with learning all the tools and machines used in a professional kitchen. The school aims to teach students how to use almost every piece of machinery found in a kitchen. Besides the mandatory kitchens and dining rooms for lessons, the Western Culinary Institute has a library, a computer lab, tutoring help, and clubs to make school life enjoyable. The Instructors The Western Culinary Institute employs over 50 teachers with years of experience and training behind them. Many professors have overseas experience in places as diverse as France and China. And none of the culinary arts or business skills are left out. The staff includes an ice-sculpture champion, dietary experts, managers, bakers, and writers. The Ingredients The Western Culinary Institute benefits from its location in the temperate Pacific Northwest. Just a short drive from the ocean, the freshest seafood is available to the city's chefs and students. Oregon has also long been a center for the organic and heirloom food movements. Organic farmers use no synthetic fertilizers or pesticides on their foods. Because of the care lavished on the soil and plants and resulting better quality food, many chefs prefer to cook with organic ingredients. Heirloom vegetables are varieties grown by our ancestors but are generally not grown by big producers, so we rarely see them in the store, or taste their unique flavors. Chefs in Portland have access to these heirlooms grown on nearby farms, and so can learn to create a wider range of flavors. Portland is also near California's wine-producing Napa Valley. California wines have won awards all over the world; students can easily visit wineries in the neighboring state to experience winemaking and tasting. |
|
© 2006, Cookschoolpro, All Rights
Reserved Privacy Policy |