My journey to be a culinary expert has to begin somewhere. Apparently, I am in the position to practise and perfecting my cooking skills as my Significant Other landed with an assignment in The States whereby most folks here cook everyday. Of Asian origin, we are slightly picky about food. Myself particularly, raised up in Peranakan background, I have been pampered with 'fusion' spices, enormous blend of flavors and tastes. Sweet, sour, hot and even spicy are all mixed up together and this is the flavor we rate it 'awesome'! Perhaps I am bragging too much about Peranakan dishes but if you have yet tried, you might want to taste them yourself! Anyway, preference is rather individual. One man's meat is another man's poison!

There was once my co-worker told me that a chemist usually love to cook because this is a means to experiment! And he found out that I was a chemist by training and I have passion to cook. So his theory is kind of proven true with one sample! Given a choice, I'd prefer to take my own cooking than a fast food or any to-go meals. A simple meal may only take less than 30 minutes. And if I start to count the time and effort spent in order to drive, queue, wait and pay for the food, I bet you'd agree cooking is more efficient!

Another reason that I love cooking is I admire nice decoration on food. If you are following my blog, you must have known by now that I love floral arrangement which involves some creativity. Right side of my brain has to put in good use.

I did invest a bit. I think I own at least a couple of recipe books but ain't sure where are they now. Recently, I bought myself one - on how to prepare nourishing soups. Unfortunately it has yet arrived, perhaps somewhere in Pacific Ocean. And I get some ideas from internet too, tune it and play around with what I have at my 'laboratory'. My cooking lab does not stock everything so I have to mix and match or exchange and replace! When I go to gyms, I usually turn on to the cooking channel to pick up some tips. Sometimes, it could be the ingredients that I have never thought of using or could be the cooking methods that I seldom get a chance to do back in my home country like broil, bake or grill.

My family and friends have been very supportive. My mama and mummy always share with me their 'secret' recipe. My Significant Other is my ultimate food taster and commentator. His feedback is always constructive. He inspires me to experiment and get better on every trial. Know why? Believe it or not, the best way to a man's heart is through his stomach! Since I talk so much about cooking, my friends would dig their mothers' recipe for me to try. It was very touching at times as they went to the extend to translate the recipe (written in Chinese) for the sake of letting me learn. Very encouraging eh? And I am determined to make them feel proud of me. Perhaps not 100% but at least get a passing mark by the end of the year!

Time to stop and mess up my lab for lunch. Stay tune for my kitchen adventures!

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written by Culinary Schools , June 03, 2010

Culinary schools are the best option for learning cooking culinary skills. These schools provide various creative technique and methods of cooking. These schools provide the knowledge of various cuisines. These schools provide the knowledge from the basic skills such as knife handling to the higher level such as hospitality and catering management.

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written by Rumana Akter , August 24, 2010

Culinary schools are schools teach the art of creating delicious dishes. The people who aspire to take up a career in the culinary arts mainly attend them.

Culinary Schools
http://culinaryschool.ws/

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