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Culinary Arts

What Is an Infrared Fryer?

The infrared fryer may sound like it is something that can only be seen in sci-fi movies and cartoons but it’s not. What is an infrared fryer? Is it an ultra-modern apparatus that is way too complex to use? More importantly, is it a safe method of preparing food?

Though not too many household these days have an infrared fryer in the kitchen, this is becoming a very popular option for restaurants and food service establishments. This looks quite similar to traditional pots but of course, there is an additional mechanism because of the innovative technology which makes it run.

How it Works

In a nutshell, the primary difference of infrared fryer is that it makes use of radiant heat transfer when cooking food. This means that the surrounding atmosphere is not heated but the object it targets becomes hot. Radiant energy only transforms to heat the moment that it reaches the object, like a pot, pan or kettle.

A burner or fryer which works using radiant heat transfer has holes in its surface. These holes serve as the passage for the natural gas which causes the plate to become hot. Some infrared fryer has heating plate that is situated within the wall of the frying tank. Another design for this is that the plate is situated at the bottom of the frying tank.

Edge Over Other Frying Methods

What is an infrared fryer advantage compared to traditional frying? The main reason why this is preferred by people, especially for commercial food preparation, is because it is more energy-efficient. Compared to traditional frying, this prevents loss of heat which is simply dispersed in the surrounding atmosphere. With the use of infrared fryer, the generated heat goes directly to the frying tank and the food in it.

With traditional frying using a pan, oil and stove, the energy efficiency is only 47%. This means that almost half of the heat being generated is not used. Amazingly, with an infrared fryer, the energy efficiency goes up to 80%. It also uses less-oil.

Because of its capacity to use up energy more wisely, it also lowers the costs for production. So whether it is for home use or for commercial food establishments, the important thing is that it significantly cuts down the expenses for food preparation.

Using the Infrared Fryer

The design and capacity of most infrared fryers can easily handle large quantity. That is why, this is well-loved by commercial food-related businesses. This can be used for a myriad of meat and vegetables but mostly, it is ideal for turkey frying. The great thing about it is that it does not only reduce oil but actually eliminates it. Hence, it is possible to achieve the same texture of fried meat without the mess of using a lot of oil. More importantly, since it does not involve bathing the meat in oil, the end result is much healthier. One of the best product in the market is Char-Broil The Big Easy TRU-Infrared Oil-less Turkey Fryer.

The infrared fryer does not only contribute in producing dishes that are less hazardous for health. It is also very convenient to use and clean up. The time spent for the food frying process is cut down and even the cleaning up is way easy too.

The Best Cooking Classes in NYC

Amidst the hustle and bustle of New York City are venues where the best cooking classes are held. Individuals who are in search for more knowledge when it comes to cooking and other areas of culinary do not need to go far just to find a class that they can enroll into. Whether you are looking for in-depth culinary training to become a professional chef or some fun classes for recreation, the cooking classes NYC are way too easy to find.

cooking classes in NYC

There are more established institutions within New York which offer extensive training and even bachelor’s degree. Oftentimes, they also have short-term classes. On the other hand, there are also organizations and smaller schools which are focused on providing cooking classes for people who simply want to savor the fun of cooking without really aiming for a culinary-related career.

photo credit: flickr.com/emanuele spies

Since there are far too many options, here are some of the top choices when it comes to cooking classes NYC. All it takes is finding the one that matches your preferences and tickles your fancy.

The Best Cooking Classes in NYC

The Brooklyn Kitchen can provide the most authentic NYC-style of cooking—perfect for the fast-paced life but still sumptuous and healthy. Since a lot of people just find it way to difficult to resist pizza and pasta, among their more popular classes are the Homemade Pizza with Roberta’s class and Fresh Pasta Making class. Learning these amazing techniques will make you forget about your hankering for fast-food and dishes from overly expensive restaurants that are within New York.

Since New York is also a place for lovers, another popular class is offered by Appetite for Seduction. This is among the best cooking classes because it is not only about eating and tasting. It infuses culinary with sensuality and seduction. For the Group Sensual Cooking Classes, up to four couples can experience a fun-filled, three-hour class. On the other hand, the Private Sensual Cooking Classes is made to be more intimate and romantic.

All thanks to Natural Gourmet Institute, binging would never be such a horrible sin anymore, even for those who are on a diet. This institution offers both chef training program for aspiring professionals and recreational classes. The main philosophy of this place is to teach more people on how to come up with organic and healthier meals that would still make the taste buds rejoice.

For cooking classes NYC which have more diverse cuisines and techniques which cross-over various traditions, the best place to go to is Miette Culinary Studio. The classes are open for everyone, beginner or experienced chefs. Among their available classes include Mexican Classics, French Classics, Indian Street Food Demo Class, Saveur Italian and those are just to mention a few.

New York may be a place for people who are always on the go but this is also the haven of great food and finest dishes. Hence, for people who would like to take a break from their busy life or switch to a new profession, there are plenty of cooking classes NYC which will fulfill anyone’s culinary dreams.

How Much is the Average Chef Salary?

It has been said too many times that chef salary surmounts to a whopping amount of cash. This is also the reason why some people decide to venture into this profession. Truth be told, the promise of big salary should not be the sole reason for wanting to become a chef. It should also be about interest and passion. Aside from that, if you are aspiring to become a chef, it is best to set your expectations right when it comes to potential salary. That way, your mind would not be clouded by incorrect assumptions and you would not end up disappointed in the future.

Factors Affecting Chef Salary

It is true that some chefs get big amount of cash. However, they also had to go through several steps in their career to be able to reach an impressive salary package. Here are some of the aspects which could affect the amount of chef salary:

Years of Experience—Those who have recently graduated may not be immediately given a head chef position. Some start out as a chef assistant or kitchen chef. The number of years that it takes until the chief position is achieved may depend on one’s ability and expertise. Of course, the position for novice chef would also entail basic salary while chief positions already involve bonuses and a few extras aside from the main salary.

photo credit: flickr.com/Amagill

Employer—There are various types of establishments which hire chefs. Higher salaries are paid by the most prestigious fine-dining restaurants and premiere hotels. Aside from mid-scale restaurants and catering businesses, there are also families and individuals which employ chefs within their household.

Number of Supervised Employees—Some chefs have several assistants under their wings. More people to supervise mean more responsibilities. Hence, the number of employees that have to be managed will also make the chef salary escalate.

Amount of Chef Salary

How much do chefs get? In the United States, chef salary is somewhere between $23,000 up to $50,000. This annual average is applicable for novice to sous chef position. For higher chef positions like chief, executive and others, the salary range from $33,000 up to $84,000. The salary will also depend on the degree of education, city of employment and other terms and conditions from the employer.

Aside from the main computation for salary, there are also other bonuses which chefs can enjoy. Some companies give their chefs extra pay for overtime and additional work. There are also others which add more compensation to the salary, depending on the feedback from customers and satisfaction of diners. Usually, this is computed according to the increase in profit of the restaurant or hotel. There are also other factors which could make the chef salary grow even more. Among which include commission and profit sharing.

The chef salary may not be superbly high right from the start but just like any other job, it is possible to get impressive salary package if there is determination and hard work. Being a chef is not just rewarding because of the pay but also because of the pleasure in making other people happy by serving sumptuous meals.

Sous Chef Training Overview

Novice chefs typically aspire to become the chief (executive chef) in the near future. However, before they get to that position, it is necessary to go through being a sous chef first. Being a sous chef means playing the role as second in command in the kitchen. Hence, this is a necessary step before one could become the chief.

Sous chef training a new cook on plating technique

Extensive chef training is necessary for this position. It is because, if the chief is not present, all decision-making and execution will be on his/her shoulders. Usually, the head chef takes responsibility in training the sous chef. What exactly happens during the training of sous chef? Here are some of the common aspects that are included in the training:

Sufficient Exposure

Usually, employers require their sous chef to at least spend enough time in the kitchen to become familiar with all the tasks before they officially take the position. After scrutinizing the credentials, degree of education, years of experience and other prerequisites, a potential sous chef should work along with the head chef for about 3 to 6 months as probationary period. This is the time to learn the specialties of the place, kitchen standards, meal preparation and all other important aspects.

Learning the Existing Menu and Creating New Ones—Whether it is a restaurant, hotel or other type of establishment, an important aspect of the sous chef training is learning the recipes and food preparation techniques. Each food establishment has their own signature recipe and the sous chef should learn this directly from the chief. Aside from that, he/she should also learn how to come up with innovative dishes which will lure more customers.

Expense Control

Another part of the position is ensuring that the budget for the kitchen is not exhausted. A sous chef should know the right timing when orders have to placed so that spoilage and waste would be avoided. It is also necessary to be capable of managing the finances so the business would thrive.

Maintenance of Equipment

Even if the position is already on a supervisory level, it is imperative to know how all equipments are maintained. This is not only for sanitary reasons but also to avoid extra expenses which could hurt the budget.

Serving, Presentation and Customer Relation

Of all people, the sous chef should know how to assemble dishes in a plate to make them more enticing. In some cases, especially in fine-dining restaurants, some customers would want to meet the chef too. Sous chef might need to face the customers, so knowing how to build rapport and deal with them is important. There may also be cases wherein a customer may become enraged due to some issues so a sous chef should know how to deal with such situations.

Supervisory Skills

Being a supervisor does not mean that one has to be tough all the time. Sous chef should know how to establish professional relationship with the other employees so that they would respect and follow him/her. As part of supervising other chefs, it is also necessary to monitor schedule, designation of tasks and others.

Bread Making Courses

Pastries, breads, cakes, and a whole lot of varieties of baked goods: these are just some of life’s simple pleasures that are impossible to refuse. Breads and baked products have that delightful smell, the aroma that fills the air and the sumptuous taste that excites the palette. It is true that baking and making bread can be a good hobby. But what if you would like to turn this simple past-time to a business venture?

Pastries and bread are no only excellent in relieving the tired mind and soul. This can also be a lucrative business. To help you out in preparing for your business, it is best to consider taking bread making courses. What exactly will these programs give you? Where can you find such programs?

Choosing the Bread Making Courses

When selecting bread making courses which will prepare you for the business that you would like to plunge into, it is important to choose an institution which has proper accreditation. Compared to recreational classes, programs which are geared for business should entitle you to a diploma, certificate or degree after you graduate. Such certifications will make you even more credible to enter the world of professional baking and bread making.

photo credit: flickr.com/Dave Pullig

When you check out the offers from culinary schools, you will be able to choose the level of education that you can get, whether it is a certificate, associate program, bachelor’s degree or master’s degree. Different schools have varied curriculum for their programs but the areas which are often involved include bread making introduction, basic kitchen etiquette, designing and decorating, French bread making, Italian bread making, making family bread and a whole lot of other more specialized topics.

Enrolling in Bread Making Courses

There are several schools which offer bread making courses that are tailored for business. You can opt for the more popular culinary schools or you can also get into one of the private institutions which are managed by chefs and culinary professionals.

The International Culinary Center which is formerly known as The French Culinary Institute is one of the most prestigious schools for bread making. They offer a course called Art of International Bread Making which could give you extensive knowledge and training when it comes to making bread. The course will teach you various exquisite recipes, enable you to come up with new recipes, guide you in handling big volume orders and teach you more than just the basics.

There are also other options which can be considered such as the Tante Marie’s Cooking School, Baking Arts and Hands on Gourmet. These may be smaller institutions with shorter programs but the extent of knowledge and training that they can provide will also give you great help when preparing to put up a business.

When choosing a program to enroll into, it is important to pre-define your preferences. Think about the amount of time that you are willing to allocate. Some courses last for just a few weeks while others take about a couple of years or more. Decide whether you would like to focus on a certain type of bread or cuisine. That way, you can pick the right course which will match your preferences.

What Is Arugula?

A lot of people are unaware of what arugula is. Even those who frequently indulge in fresh salad are sometimes oblivious that arugula is already included in what they are eating. What is arugula?

arugula
photo credit: flickr.com/JustyCinMD

Arugula is a type of herb which has a rich green color. This is also known to belong in the same family as mustard. Its scientific name is Eruca sativa but in other parts of the world, among the common names for it include, roquette, rucola, rugula, rocket or Italian cress.

Green, leafy and distinct, arugula is a wonderful and refreshing addition to any meal you come up with. Admittedly, this ingredient might not be for everyone –– when not cooked well, this can leave quite the bitter taste in one’s mouth. But for those who enjoy the vibrance it can offer, arugula can easily find a home in any kitchen’s vegetable drawer. 

This herb grows as a plant, just like lettuce. The leaves are picked once it has already achieved its rich green hue. The size of mature leaves ranges from about 3 to 8 inches.

The taste of the leaves is a combination of hot and peppery flavor. The more mature leaves have more intense flavor. For those which grow in the wild, the leaves also have a stronger taste. Arugula which have been cultivated in backyards and farms have a milder flavor.

This vegetable is best used to make salads. Arugula salad with walnut is a good one to make with it.

Nutritional Benefits of Arugula

Since the early Roman times, arugula has been recognized as an herb with great health benefits. Romans grow this plant and eat them because it is considered as an aphrodisiac. They even use the seeds to create an oil that adds a rich flavor to their food.

Today, the leaves of arugula are added to salads and other dishes. It is considered as an ideal food even for people who are on a diet because it has low amount of calories but high fiber level. Because of that, eating it can easily satisfy hunger without adding much calories to the meal.

Among the vitamins in arugula are Vitamin C and Vitamin A. The rich amount of Vitamin A can contribute in promoting good eye health and preventing the destruction of cells. Hence, it contributes in avoiding dryness of eyes, macular degeneration and other eye problems. On the other hand, Vitamin C strengthens the immune system and allows the body to combat a whole lot of bacteria and viruses which could trigger health ailments.

Surprisingly, this also has escalated level of calcium. This contributes in ensuring proper bone health by avoiding bone mass loss. It also helps in prevention of osteoporosis.

Usage

Arugula usually grows much faster during the summer months. However, some people have already devised a way on how to do succession planting to make it available all year round. The younger leaves of arugula can be harvested already because these are more appropriate for salads. Because of the milder taste, it gives a palatable flavor when eaten raw. Older leaves which have a stronger flavor are more recommended for sautéed or steamed dishes. The leaves can also be used in making pesto for spreads or pastas. Since this plant also produces flowers, these can be harvested too and eaten along with fresh green salads.

Once the arugula leaves are picked, it is important to use it immediately. The leaves would no longer give a pleasant taste after a day or two. If it is necessary to postpone its use, it should be kept in a dry plastic bag and refrigerated to prevent it from wilting.

Where does i come from?

Now that we’ve answered the question “What is arugula?”, it’s time to further trace its history. Just like the richness of its flavor, arugula’s roots go way, way back –– all the way to the Mediterranean region! A native of that area of the world, arugula has made its mark on countries like Italy, Morocco, Portugal, and Turkey. 

If you’re familiar with your Greek or Roman mythology, then you’d know that Aphrodite or Venus is the goddess of love. In the ancient times of Rome and even Egypt, many saw arugula leaves and seeds as an aphrodisiac, or something that could incite love and desire. Even more surprising is that arugula was actually a leafy green featured in the Bible! It went by a different name then, but in the book 2 Kings they actually call it oroth. Jewish religious texts also included this name –– dating back a little over 2,000 years ago!

Surprisingly enough, though, arugula actually hadn’t found its way to the American side of the world until much, much, much later. It was only in the 1990s that people started incorporating this vegetable into their dishes. Regardless of how long it took to get there, though, rucola was now definitely here to stay. 

What does it taste like?

Have you ever been enjoying a refreshing salad when suddenly you’re hit with a sharp, piquant flavor? Don’t panic; that’s probably just the arugula in your system. A stark contrast to a lot of the greens we’re familiar with, arugula’s taste has been described as hot, peppery, and sometimes even spicy! Some say it has a nutty taste, while others reckon it’s closer to ingredients like mustard! But no matter what you think it resembles, it’s true that this ingredient really sets itself apart.

How do you take out arugula’s bitterness or spice?

What is arugula, and why is it so bitter? To be honest, it’s hard to answer that question without going too scientific. The Italian Dandelion, as arugula is often so fondly called, is known for its distinct flavor. However, how bitter or how pungent it is highly depends on what variety of arugula you have, as well as how properly it’s been cultivated. Some even say that an arugula’s bitterness also relies on the size of the leaves you pick out; once they’re bigger, they start getting bitterer. 

So what is a surefire way to get arugula’s bitter taste out? While there’s no way to rid yourself of the leaves’ flavor entirely, you can still find a way to somehow tame it. Here are a few methods of doing so.

  1. Put your arugula leaves in a mix of coconut oil and lemon juice or simply lemon water for about half an hour. Soaking it in these liquids helps to dilute the oftentimes overpowering taste. Make sure you also massage these leaves every once in a while.
  2. Before cooking them, make sure to put your arugula leaves in a pot of salted water. After 30 minutes, drain your pot and run your leaves under clean, running water. Don’t forget to dry them well, too!
  3. Lastly, and alternatively, you could always choose to boil your arugula. Scald or gulat the leaves with hot water before immediately running it under a cold shower.

These are just some of the ways you can reduce arugula’s distinct flavor for an altogether more pleasant dining experience.

What can I use as an arugula substitute?

After answering the question “what is arugula,” what’s your attitude towards this dish now? Are you still on the fence about using rucola? Or is it unavailable at your local grocery store? Don’t worry; there are still other vegetables you can use as a great substitute for these leafy greens. Although the taste of rucola is irreplaceable, these will certainly do if you’re in need of a quick fix.

  • Watercress

Taste-wise, it is watercress among this list of vegetables that is most similar to arugula. Peppery and slightly bitter, some compare the taste of watercress to ingredients like mustard and wasabi. Furthermore, this pair of greens looks exactly alike! An uncanny resemblance in taste and in looks makes watercress the perfect substitute to your arugula. Not to mention, it’ll provide you with almost the same nutritional supplements as the original counterpart.

  • Baby Spinach

With the same green appearance but a slightly milder taste, baby spinach isn’t hard to find at all at supermarkets! This will make it an easy substitute for our rucola leaves. Baby spinach has a mellow taste when compared to the mature version of this vegetable. Almost fittingly, this green works better if you’re trying to substitute the baby version of arugula as well.

  • Radicchio

The bright and purple appearance of this vegetable may make it seem like an unlikely substitute, but radicchio’s bitter taste rivals that of our rucola leaves. At first glance, radicchio seems like a cross between a lettuce and an onion. This is because of its large, red leaves and white veins. However, beyond this first sight lies a taste that might surprise you! Radicchio has the remarkable ability of being both bitter and spicy at the same time, but not in an unpleasant way. Its bright color might even give your dish the twist it needs!

  • Dandelion Greens

Have you ever seen dandelion greens before? With sharp ridges on the sides of the leaves, they look quite similar to the arugula we might be more familiar with. Available all year round and quite easy to find (depending on where you’re from), dandelion greens have a very bold flavor –– very familiar to arugula eaters. Not only are they a great substitute culinary-wise, but they are also incredibly nutritious, packing vitamins like omega-3 and vitamins C, K, and A.

  • Kale

A member of the Cruciferous family, kale is a close relative of cabbage –– and to some extent arugula, too. Its taste is more similar to that of the former, but that doesn’t mean it isn’t a great substitute for this piquant vegetable. Kale is often referred to as a “superfood” due to its abundance of vitamins and nutrients. From fiber to antioxidants to potassium, kale isn’t lacking in good nutrients for your body. This will make your dish even healthier.

Which arugula substitute is your favorite?

Can you cook arugula?

You might be wondering: what is arugula if not a green you can add to your salads? Well, this vibrant vegetable lends its distinct tastes to many dishes –– even when you cook it! 

Whether you use it in pesto, salads, sandwiches, or alongside hearty meat dishes, arugula offers a freshness to your flavor palate. It’s highly delicious and flavorful, offering a kick to even the most classic of dishes. I really enjoy arugula as a side to many different sandwiches. However, I also like to sauté it alongside spinach or kangkong for a healthy, filling lunch. The possibilities of this ingredient are endless!

What’s your favorite rendition of rucola?

How do you store arugula?

Crisp and refreshing –– that’s how arugula should be! And if you store it right, you’re sure to keep it that way for a long time. After “What is arugula?”, your next question should be how to store this vegetable properly.

When you leave arugula in your fridge for too long or don’t store it properly, its bright green color tends to turn yellow. It may also wilt or produce brown spots. That’s why it’s important to ensure that you’ve stored your rucola as best as you can! Luckily enough, this vegetable isn’t one that requires much preparation for storage.

All you need to store arugula properly is a perforated plastic bag and some paper towels. After thoroughly washing your arugula, be sure to dry it just as well. Then, place your leaves in between a paper towel that is damp (not wet) and seal it inside your plastic bag. Place your arugula in the crisper section of your fridge –– and that’s that! These veggies can stay up to 5 days in your fridge if you’ve stored them well, but the sooner you use them the better.

If you want to keep your arugula long-term, however, another viable option is freezing your rucola. To do this, you must first blanch your arugula for about 30 seconds. Then, quickly place your greens in ice. Drain and dry your leaves before packing them in freezer zipper bags. You can then store your packs of rucola in the deepest part of your freezer for as long as up to a year! Just be sure to check on it every once in a while.

Rucola, salad rocket, Italian cress –– whatever you call it, arugula has been around and will continue to be around for a long time. It is vibrant and tasty, with a delightful piquancy unlike any other. Don’t be afraid; try it today!

What is the Difference Between Jam and Jelly?

Have you also been asking, what is the difference between jam and jelly? Well, you are not alone because others are baffled by this question too. Maybe, the best way to deal with this is to answer first if there really is a difference between the two.

Yes, there is a big distinction between jam and jelly. This is a result of the dissimilar ways on how these two are created. Although they may both involve the same primary ingredient, like strawberry jam and strawberry jelly, the ingredients are slightly different too.

Processing

While both are made using fruit as the primary ingredient, achieving the right consistency involves different steps. Jam has a rougher texture because this is made of crushed fruit. It means that even the meat of the fruit is included. For fruits with smaller seeds like berries, there is no need to remove them when making a jam. Since the meat of the fruit and even the skin are not removed when making a jam, there is no need to add pectin just to achieve the right consistency.

On the other hand, jelly has a uniform consistency because it is made solely by using the extracts of the fruit. To make the juice thicker and increase its viscosity, the juice has to be boiled. Then, pectin and sugar should be added to it.

photo credit: flickr.com/ben.ramirez

When it comes to texture and use, what is the difference between jam and jelly? Knowing which one is a jam and which one is a jelly can be done by merely looking into its consistency. Jelly is much smoother and will be even when it is spread. Jam tends to be uneven when it is spread because of the chunks of fruit.

Nutrition

Another important aspect to consider when choosing between the two is the amount of nutrition which can be obtained from them. Which one is more beneficial for you health?

It has to be noted that creating this two involve heating and cooking of the fruit. This removes the components which would cause the fruit ingredients to spoil over time. Aside from that, cooking is also necessary to achieve the right texture and viscosity.

Because of the heat, some of the vitamins and minerals may be destroyed. Hence, you should not expect it to have the same level of nutrition as raw fruits. If you need to choose between jam and jelly, the former may be a better option.

In making jam, the entire fruit is boiled, usually with the seeds if these are edible. Hence, all the nutrients are thrown into the process. Fruits also have whopping amount of nutrients on the skin and meat. Hence, loss of too many vitamins and minerals is avoided when making jam.

Jelly is nutritious too but the fact that it only uses fruit extracts limits the amount of vitamins and minerals that it can provide. Plus, this contains more add-on ingredients because the extracts tend to be watery and the thick consistency needs to be obtained before it is preserved in a bottle.

What is the Best Way to Thaw Frozen Meat?

It is not just the moms who are asking the question, what is the best way to thaw frozen meat? At some point in our lives, we all get to experience some serious dilemma because we need to cook a chunk of almost rock-hard meat which has been sitting in the freezer for a long time. What is the best way to deal with this concern?

Precautions

The question, what is the best way to thaw frozen meat, should not be undermined. Thawing frozen meat is an integral step in preserving the texture and flavor of the meat. Far too many people commit some major mistakes when defrosting meat. Hence, the end taste of their recipe is also affected.

Aside from stripping off the flavor of the meat, the wrong thawing process can also ruin its texture. The meat strands might end up a bit soggy. When this happens, the dish might not be too palatable.

What Should Not be Done

Sometimes, in our effort to speed things up, we venture into the not so ideal way of thawing meat. Yes, this will make the procedure much faster but take note that quick processes might make you feel disappointed in the end.

photo credit: flickr.com/SteakEat

Thawing meat using the microwave is not exactly a good thing to do. Yes, meat defrosting is a feature that is very common for microwave ovens these days. But do you know what happens to the meat when subjected to this procedure?

Microwave ovens heat up food from the inside towards the surface. Hence, when you use this for thawing meat, the inner part would already be partially cooked. Since frozen meat is extremely cold, the tendency is that the core of it is more cooked than the rest. Because of that, once you start preparing the meat according to what the recipe says, the inner part of the meat might end up more cooked. In some cases, the core of the meat becomes less tender than the rest.

Another method which is often used is immersing the meat into water. This is a big no no! Meat tends to absorb water when it is soaked in it for a long time. You surely would not want it to become extra watery, especially if this is not ideal for the recipe that you want to prepare, right? Aside from that, immersing it in water would strip off the flavor and the meat would become bland.

The most appropriate way to thaw meat

Ideally, if you want to defrost frozen meat, you have to do it a few hours before cooking. Simply putting it out of the freezer an exposing it to room temperature will do the job. Problem is, this will take a few hours.

If you plan to prepare the meat the following day, pulling it out of the freezer and placing it inside the refrigerator part is a good trick. This will thaw the meat without making it too warm which will cause it to spoil.

For a much faster process, it is okay to immerse it in water too. Just make sure to use a tightly locked and sealed bag, place the meat inside and then put it in a basin of water. That way, the meat will defrost but the water would not seep into it.

Associates Degree in Culinary Arts

What is the Associates Degree in Culinary Arts and how does it differ from other types of Culinary Arts programs? Will this enable you to find a job in the culinary field after you graduate?

Just like a bachelor’s culinary arts degree, an associate’s degree is also considered as an undergraduate course. The requirement from different schools and institutions may vary when it comes to the prerequisite. However, there are a whole lot of universities, independent culinary school, community colleges and even non-profit institutions which are certified to give recognition after the course is finished.

An Associate’s Degree in Culinary Arts usually involve a myriad of courses which will gear you up to becoming a culinary professional one day. Aside from the basic kitchen skills and cooking skills, such a degree also involve other areas of learning such as chemistry and mathematics. That is because, this type of program will teach you not just to become a good chef but also to be able to manage the various aspects that are involved in culinary.

photo credit: flickr.com/Tracy Hunter

You should not mistake an associate’s degree with other levels of learning like a bachelor’s degree, diploma or certificate. This is usually much shorter than a bachelor’s degree but the extent of knowledge is just as far-reaching. The only concern is that there are some employees which require at least a bachelor’s degree for employment. On the other hand, this takes longer than certificate and diploma courses so you will be able to learn more.

What should you expect when you take an Associate’s Degree in Culinary Arts?

Associates Degree in Culinary Arts will first introduce you to the basic skills and knowledge. Then, things would be taken to a notch higher so you can also acquire in-depth learning.

Among the basic teachings included in the Associates Degree in Culinary Arts are sanitation, food safety, cutlery, fusion cooking, international cuisines, meal preparation and basic food presentation. These aspects will be dealt with during the first phase of the course. It will also prepare you for the more complex topics which will follow.

In-depth focus of Associates Degree in Culinary Arts involve knowing more about wines, specializing in a particular cuisine, focusing on a certain aspect of culinary, managing the kitchen, budgeting and costing, inventory and those are just a few. These are the skills which you might not need as a newbie chef but would certainly come handy once you climb up the ladder and become the supervisor or the boss.

What are the job opportunities after completing an Associate’s Degree in Culinary Arts?

Some people who have graduated from the associate culinary arts degree opt to pursue higher learning. On the other hand, there are those who venture into apprenticeship or internship. It is a good choice to always get you acquainted to the real world by landing on a real job. You can use your acquired knowledge and skills before pursuing advance education. It will also hone your skills and increase the amount of knowledge that you know. It is also an opportunity to learn things that are not taught in school.

Graduates of this degree can qualify for entry level to mid-level positions in a hotel, restaurant and other food establishments. Positions include commis (start-up chef), swing cook, kitchen assistant, apprentice fry chef, and apprentice grill chef.

What is a Sous Chef?

A sous chef is the second in command in a professional kitchen. The title comes from French. “Sous” means under and “chef” means chief, so a sous chef is literally the under chief. This is the person who works directly below the executive chef and keeps the kitchen running during every service. What is a sous chef expected to handle on any given day? Pretty much everything. Cooking, managing the team, checking every plate before it leaves the kitchen, solving problems as they come up, and stepping into the head chef’s shoes whenever needed. If you are interested in what is a sous chef and whether this career is right for you, this guide covers the role from all sides.

Sous chef inspecting a plated dish at the kitchen pass

I have been cooking for over 30 years now. I started when I was 12. Over those years, I watched kitchens from many angles. The thing I noticed early on is that the head chef gets the credit, but the sous chef is the one who holds the line together when things get chaotic. That always stuck with me.

The Sous Chef Meaning and Where It Comes From

The sous chef meaning goes back to the French brigade de cuisine. Auguste Escoffier created this system in the late 1800s to organize busy restaurant kitchens. He modeled it after military structure, with a clear chain of command from top to bottom. The executive chef or chef de cuisine sits at the top. The sous chef comes right after.

If you are wondering how to say it, “sous” sounds like “soo” (rhymes with Sue) and “chef” sounds just like it looks. So it is “soo shef.” You might see it misspelled as “souse chef” online but that is not correct.

Below the sous chef are the chefs de partie, each running a specific station like grill, sauté, or pastry. Then line cooks, then prep cooks at the entry level. In small restaurants, one person fills this role. Bigger operations like hotels and casinos sometimes have multiple people at this level, and a few even have an executive sous chef sitting between the regular position and the head chef.

What Does a Sous Chef Do?

Sous chef coordinating the kitchen during dinner service

This is where people usually get surprised. Most folks outside the industry think the job is mainly cooking. It is not. Cooking is a big part of it, sure. But the sous chef job description covers a lot more than that.

Keeping the Kitchen Moving During Service

During a busy dinner rush, the sous chef coordinates everything. Every station needs to fire at the right time so that all dishes for one table come out together. When the grill station falls behind, someone has to step in. That someone is almost always the person in this role. They also check plating, monitor temperatures, and catch mistakes before food reaches the dining room. I have seen kitchens fall apart when this position is empty even for one night. It is that important.

Training and Managing the Team

New cooks rarely learn from the head chef directly. The sous chef handles most of the training, showing new hires how the restaurant runs its recipes, what the plating standards look like, and how to move through service without slowing the line down. Beyond training, there is scheduling, performance reviews, and the daily challenge of keeping a team motivated during long shifts. Not everyone who is great at cooking is great at managing people. The ones who can do both tend to move up fast.

Menu Work and Testing New Dishes

Most contribute to menu development. They test new ideas alongside the executive chef, adjust recipes based on what actually works during a rush, and flag dishes that slow down the line or use ingredients that are hard to source consistently. Because they spend more time on the line than the head chef does, their input on what is realistic matters a lot.

Inventory, Ordering, and Food Costs

Chef checking inventory in a kitchen storage area

This part of the job gets less attention, but it is a big deal. Tracking what comes in, what goes out, and what gets wasted affects whether the restaurant makes money. A good sous chef knows portion sizes, monitors spoilage, rotates stock, and works with suppliers. Not glamorous work, but the restaurants that stay open tend to have someone who pays close attention to these numbers.

Food Safety

Health codes exist for a reason. The sous chef makes sure temperatures are right, storage is clean, and handling procedures are followed. Many employers want this person to have a ServSafe certification or something equivalent. It is the kind of responsibility that only gets noticed when something goes wrong.

The Paperwork Nobody Talks About

Scheduling shifts. Tracking hours. Writing up performance notes. Maintaining records for health inspections. Coordinating with front of house. When the executive chef is away at a meeting or event, all of this falls on the second in command. The job is not just about cooking. Anyone thinking about this path should know that going in.

How It Compares to Other Kitchen Roles

People often ask about the difference between a sous chef and an executive chef. The head chef sets the direction. Menu vision, big picture strategy, budget, hiring. The sous chef turns that vision into reality plate by plate during service. One plans. The other executes. The executive chef training path is longer and the pay is higher, but many executive chefs will tell you that their time as a sous chef taught them the most.

Kitchen brigade with executive chef at the pass and sous chef working the line

The line cook comparison is simpler. A line cook runs one station. The sous chef runs the whole kitchen. Moving from line cook to this position is probably the biggest jump in a culinary career because it changes your focus from doing the work to making sure everyone else does the work well. Some cooks struggle with that shift. It is a completely different skill set.

How to Become a Sous Chef

There is no single path. I have met people who got there after culinary school and others who started washing dishes at 17 and worked their way up without any formal education. Both paths work. What they have in common is years of real kitchen time. This is not a position you land out of school.

Most people spend at least three to seven years on the line before earning this title. That means working as a prep cook, line cook, and eventually a station lead or chef de partie. During those years, you learn every station in the kitchen. You develop speed, consistency, and the ability to stay calm when the printer will not stop firing tickets. If you want to understand how many chefs get started, this apprentice chef guide covers the basics.

Culinary school helps. An Associate Degree in Culinary Arts, which usually takes two years, covers cooking techniques, nutrition, food safety, and kitchen management. Some go further with a bachelor’s degree that includes business courses. Certificate programs that run one to two years are another option. Whatever route you pick, look for accredited programs. You can browse options in our culinary arts degrees guide or check out specific cooking schools by location.

The American Culinary Federation (ACF) offers a Certified Sous Chef (CSC) credential. It requires a combination of education and work experience plus a written and practical exam. Not mandatory anywhere, but it shows employers you take the profession seriously. A ServSafe Food Protection Manager certification is also expected at most establishments. For more on habits that help chefs grow over time, I put together a guide on becoming a successful chef.

Sous Chef Salary

Pay varies a lot depending on where you work and what type of kitchen it is. Based on data from PayScale, Glassdoor, ZipRecruiter, and Salary.com, the average in the United States falls somewhere between $48,000 and $64,000 a year. Entry level positions start around $35,000 to $41,000. In fine dining restaurants or high cost cities like San Francisco, New York, and Washington D.C., experienced people in this role can earn $70,000 or more.

The type of establishment makes a difference too. Hotels, casinos, and cruise ships tend to pay better than casual restaurants. Formal culinary education and certifications can push the number higher. I put together a separate guide on average chef salary if you want to compare across different positions.

Job growth looks steady. The U.S. Bureau of Labor Statistics tracks this under “chefs and head cooks” and the food service industry continues to expand. That is good news for anyone building a career in the kitchen.

Where You Can Work

Restaurants are the obvious answer, from small neighborhood places to fine dining. But there are more options than most people realize. Hotels and resorts often hire for this role to cover multiple outlets like room service, banquets, and poolside dining. Cruise ships offer travel with high volume kitchen work. Casinos, country clubs, corporate cafeterias, hospitals, and catering companies all need experienced kitchen leadership. Each setting moves at a different pace, so there is room to find something that fits your life.

Where the Career Goes from Here

The natural next step is executive chef. Not everyone makes that jump, though. It requires more than cooking well. You need business sense, the ability to manage budgets and personnel, and sometimes the willingness to step away from the line. Some go through the chef de cuisine position first, which is common in hotels and restaurant groups where one person oversees a single kitchen while the executive chef manages the broader operation.

Chef looking from the kitchen toward the dining room

Others take a different path entirely. Some move into pastry chef roles, food and beverage management, research and development, or consulting. A few open their own restaurants or build catering businesses. The experience you get in this position, the combination of cooking, leadership, and cost management, is hard to get anywhere else. It prepares you for almost anything in the food world. If you are considering alternative directions, this personal chef guide is worth reading too.

Frequently Asked Questions

Do you need culinary school to become a sous chef?

No. Many successful people in this role worked their way up from entry level without formal education. A culinary degree helps and can speed things up, but kitchen experience and leadership ability matter more than a diploma.

How long does it take?

Expect three to seven years of kitchen work before you are ready. Some get there faster with culinary school plus strong performance on the line. Others take longer. There is no shortcut around real experience.

What is the difference between a sous chef and a chef de partie?

A chef de partie manages one station. A sous chef manages the entire kitchen including all stations. The jump in responsibility is significant.

How much does a sous chef make?

The average is between $48,000 and $64,000 a year in the United States. Starting pay is around $35,000 to $41,000 and experienced professionals in major cities or fine dining can earn over $70,000.

Can you become an executive chef from this position?

Yes, and many do. It is widely considered the most direct path. The promotion depends on showing consistent leadership, strong cooking skills, and the ability to manage the business side of the kitchen.

How do you pronounce sous chef?

It sounds like “soo shef.” The “sous” rhymes with Sue.

What certifications help?

The Certified Sous Chef (CSC) from the American Culinary Federation is the most recognized. A ServSafe Food Protection Manager certification is also widely expected. Neither is legally required, but both help with career opportunities.

What is an executive sous chef?

A senior version of the role found in larger operations like hotels and casinos. This person sits between the regular position and the executive chef. They may oversee multiple kitchens or manage a team of sous chefs.

Working as a sous chef is demanding. Long hours, high pressure, and the constant need to stay sharp. But for people who love cooking and want to lead a kitchen someday, this is where that career really starts. Every executive chef I have known went through this stage. The skills you build here, both at the stove and away from it, stay with you no matter where the career takes you next.