Culinary chapter

This section contains programs, processes and procedures around the Culinary Leadership Network. The culinary team, culinary organizations, and resources. Food expertise is explored and the requirements to be involved in Culinary Leadership Network and the CLN mission are identified.

New England Cuisine Last updated March 18, 2013

New England Cuisine The influence of New England cuisine is significant due to its connection with the arrival of the Pilgrims at Plymouth Rock in 1620. It is considered by many to be the foundation of American regional cuisine. The terrain...

Tex – Mex Cuisine Last updated March 18, 2013

Tex-Mex Cuisine Tex-Mex cooking began in the southwestern corner of Texas near San Antonio and has been described as the only food that is truly native to this country. The cuisine merges the Texas and Mexican cultures and although Tex-Mex cooking...

Presentation and Plating Last updated January 28, 2013

The Importance of Plate Presentation Plate presentations initially entice the diner visually. The first impression of the dish will likely influence all other aspects of its appraisal. The diner is stirred by a carefully planned array of visual stimuli. Ideally, those...

Culinary Basics – Stocks Last updated January 24, 2013

Introduction It is difficult to identify exactly when the birth of American regional cuisine took place. More than likely, it was an evolved process as opposed to a sudden occurrence. In the 1970’s American chefs such as Julia Child, James Beard,...

Cooking Techniques Last updated January 24, 2013

Cooking is the process of preparing food for consumption by the application of heat. Heat may be applied to foods through convection, conduction, or radiation. Heat applied with convection methods is transmitted through the circulation of hot air or liquid. ...