Ask a culinary instructor what separates a home cook from a line cook, and most won’t mention knife skills first. They’ll mention stock. Everything downstream- the sauces that finish a plate and the soups that open a menu, depends on a pot of bones, vegetables, and water that someone tended for hours before service even...
One of the biggest decisions aspiring cooks face before stepping foot in a professional kitchen is whether to pursue a culinary diploma or a full-blown culinary degree. Both paths can lead to a rewarding career in culinary arts, but the two differ greatly in time, cost, depth of curriculum and opportunities. If you’re trying to...
