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Article: A Taste of the First Plant-Based Cooking School.
- Article from:
- Nutrition Health Review
- Article date:
- January 1, 1997
- Author:
CopyrightCOPYRIGHT 1997 Vegetus Publications. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Most professional chefs have come to believe that vegetarians must put aside their lifestyles and beliefs in order to make it through culinary school. To pass all the courses, a student must learn the proper preparation of meat, and to cook it correctly, he must know how it tastes. The king of culinary styles, haute cuisine, a style of cooking developed in France, relies heavily on the use of eggs, dairy, and various meats and meat products. Though it is no longer the industry standard, it is the basis from which several other cooking styles, including nouveau cuisine and much of the uniquely American "fusion" cooking styles have evolved. For a chef to earn the highest ...