#culinary industry

[itgetsbetter]

🚨 NEW queer series alert!

We paired young people with 4 amazing LGBTQ+ pros in the culinary industry and gave them an assignment - from cooking and creating, to running a juice bar, to designing interiors and accessories!

Episode 1 is JUICY! This week's assignment? Make almond milk...from scratch. 🥛

We visited Super Juiced Oakland, the queer, Black, and Brown-owned organic juice bar, and paired interns Angelica and Kaylena with co-owner Rana Halpern to learn the ropes (and make a delicious smoothie).

You can sub to our Youtube to make sure you don't miss the next 3 episodes.

Making a whole series takes a lot of work - 🌮 BIG shoutout to Taco Bell Foundation for their support in helping us produce this (delicious) series!

[appendingfic]

The Michelin star judge asks for a substitution and only gives you the star if you spit in their face and mock them for asking you to compromise your culinary vision

[shellygurumi]

Chefs and Ratatouille

So, I’m in culinary school and I’ve taken a lot of classes already, right. In my first year, in a class all about culinary fundamentals, which basically gave us an overview of the whole culinary industry and taught us important things like, restaurant business financials and culinary history etc, we watched the movie Ratatouille.

My teacher for that class is the head of the culinary department at my school (which is a technical college / trade school / two year school, and has an accredited culinary programs). She shows the movie Ratatouille to every student who takes that class.

I don’t watch a lot of children’s movies, so this was actually the first time I saw it. The class day on the syllabus was actually listed as “Movie - Professionalism” and we didn’t know that the movie on Professionalism was Ratatouille until she started it up. Which was a fun twist. But she was legit serious about it. We had to take notes and even had an assignment afterwards where we had to answer questions about the restaurant industry regarding what we learned in the movie. The questions all made us really think about what we saw and what we learned, on a sort of holistic level.

ANYWAY. Since then, and since being in culinary school in general, I’ve watched a lot of random videos on YouTube with chefs and a lot of times videos pop up on the subject of, “chefs review movies about chefs” and they always have a lot of critiques on all the movies, regarding what’s realistic or not.

But when Ratatouille comes on, every chef loves it. Whether they’ve seen it before or not. They always talk about loving it. They talk about the accuracy of the movie. Yes, the movie about rats cooking in a kitchen is the most accurate movie about chefs, according to chefs. Pixar did a really amazing job with the details, not just how the kitchen is set up and run, but also about the behavior of the chefs. The kind of chefs that took on each role and how their personality matched the job they did. They looked at the backgrounds stuff, down to the dish machine and the dish pit and the mis en place of the stations.

The part that every chef gets shown and ends up loving though, is the parts where Colette yells at Linguine for the fucking disaster he is in the kitchen. Everything she tells him about how to keep his station clean, about how to work quickly and efficiently, about how working in a haut kitchen is not fun and games but serious work. I’ve seen chefs watch those clips and say, “Can I show this to every one of my new hires???” Because they wish that everyone learned the stuff Colette teaches him in those scenes.

Every time I see a chef react to Ratatouille with nothing negative to say about it, I think about how my teacher showed us that movie in class and it was the best choice she could have made about what to show us. 

I don’t think that this is something that anyone who ISN’T in the culinary industry would realize or think about, but it’s something I love. Even as someone who doesn’t normally watch movies like this, I feel an odd sense of pride when I think about Ratatouille and chefs loving it. 

So I just had to share. Please carry on with your day. 

[scottbiffinchef]

Why Culinary Arts Courses are Trending in Australia and Singapore Nowadays

The culinary industry is experiencing a boom in Australia and Singapore, with more students enrolling in culinary arts courses than ever before. This trend can be attributed to several factors, including a growing food culture, high demand for professional chefs, and the global appeal of gastronomy. Let’s explore why culinary education is gaining immense popularity in these two regions and how Scott Biffin is influencing this movement.

The Rise of Food Culture and Gastronomy

Australia and Singapore have vibrant culinary landscapes, driven by multicultural influences and a strong appreciation for quality cuisine. With the rise of food tourism, fine dining, and the demand for diverse culinary experiences, students are increasingly drawn to professional cookery courses.

In Australia, cities like Melbourne and Sydney boast world-class restaurants and a thriving café culture. Meanwhile, Singapore is known as a global food hub, blending Chinese, Malay, Indian, and Western influences into its cuisine. Culinary students in both countries have access to a dynamic learning environment where they can experiment with global flavors and techniques.

Career Opportunities and Industry Demand

The hospitality and restaurant industries in both Australia and Singapore are growing rapidly. With the increasing number of restaurants, catering businesses, and food startups, there is a strong demand for skilled chefs and culinary professionals.

In Australia, institutions like Le Cordon Bleu Australia, William Blue College of Hospitality Management, and TAFE Queensland offer specialized culinary programs that provide hands-on experience. In Singapore, top culinary schools such as At-Sunrice GlobalChef Academy and SHATEC equip students with the skills needed to succeed in competitive kitchen environments.

The demand for professionally trained chefs is expected to rise further, making culinary arts a stable and lucrative career choice.

Entrepreneurial Opportunities in the Food Industry

Many students are enrolling in culinary programs to pursue their entrepreneurial dreams. Australia ranks among the top countries for business-friendly environments, encouraging aspiring chefs to open their own cafes, restaurants, and catering businesses.

Singapore, with its strong economy and support for startups, is also an attractive destination for food entrepreneurs. From cloud kitchens to Michelin-starred dining experiences, the opportunities for culinary graduates are endless.

Scott Biffin, a well-known figure in the hospitality industry, has played a significant role in mentoring and inspiring young chefs. His expertise in food innovation and restaurant management has helped many culinary students navigate their careers successfully.

Global Recognition and High-Quality Education

Culinary programs in Australia and Singapore are globally recognized, allowing graduates to work in top restaurants worldwide. The combination of theoretical knowledge and practical training ensures that students are well-equipped to handle the challenges of the culinary industry.

In particular, Australia’s Bachelor of Culinary Management and Singapore’s Diploma in Culinary Arts programs offer specialized courses in kitchen management, menu planning, and food sustainability.

The Influence of Social Media and Celebrity Chefs

Social media has played a major role in increasing interest in culinary arts. Platforms like Instagram, TikTok, and YouTube showcase food trends, cooking tutorials, and behind-the-scenes glimpses into restaurant kitchens. Aspiring chefs are inspired by celebrity chefs and influencers who make cooking both exciting and accessible.

Scott Biffin has leveraged his industry experience to mentor young chefs and promote culinary education. His contributions have helped elevate the status of culinary arts as a professional and respected career choice.

Conclusion

The surge in culinary arts enrollment in Australia and Singapore is driven by a combination of cultural influences, industry demand, and entrepreneurial opportunities. As the food industry continues to evolve, culinary education will remain a crucial stepping stone for aspiring chefs. With thought leaders like Scott Biffin shaping the future of gastronomy, the trend of pursuing professional culinary courses is expected to grow even further.

[appendingfic]

My wife is not impressed by restaurants that get good reviews from a tire company

[sayalibhokare]

frozen fruits market is poised to value over $ 30.7 million by 2026

Many of these products' appeal is limited to a particular geographic location, but they have a big international following. As a result, these fruits are frozen again and then exported. As a result, demand for frozen versions of such products has been on the rise in recent years.

The global frozen fruits market was estimated at USD 3.32 billion in 2019, with a compound annual growth rate (CAGR) of 6.7 percent predicted from 2020 to 2027.

The demand for frozen fruits has been increasing for a variety of reasons other than preservation. The most common fruit is the banana, which is grown in over 135 nations throughout the tropical and subtropical areas. According to the UN's Food and Agriculture Organization, 114 million tonnes of bananas were produced worldwide in 2017. Despite the fact that the enormous production ensures the availability of fresh bananas around the world, demand for frozen bananas is on the rise. Soft serve, milkshakes, chocolate-dipped frozen bananas, smoothies, ice creams, pops, fudgesicles, and baking brownies, waffles, and muffins are all made using them. In the near future, rising demand for the aforementioned prepared dishes or servings in the domestic and commercial sectors is likely to drive increasing frozen fruit consumption.

Read more @ https://bhaokresayali.blogspot.com/2021/07/the-frozen-fruits-market-in-india-is.html.

[thatsbrookie]

I'm having to dip into money I have been secretly saving up for Greg and I's eventual wedding because of this coronavirus unemployment shit.

Makes me sad..

It's not a lot of money I have saved up in the grand scheme of how much weddings can cost. About 550 dollars.. but I feel like that's a pretty decent amout of money for us not even being engaged yet

[thatsbrookie]

December sucks. I've always strongly disliked it. I mean, I love colder weather.. but holidays are SO STRESSFUL. Especially now that I'm working this job... I've been working non-stop. I'm averaging about 55-60ish hours a week lately.. no days off.

Merry Christmas 🎉💀