What's Cooking? School Yourself on the Latest Food Trends & Careers

As any cooking school graduate can tell you, food has fads, just like fashion. This year, the hottest kitchen trends are anything but predictable.

What's Hot in 2006?

When the Food Network asked their top chefs what the hot new food and entertainment trends for 2006 would be, the results had some common themes. In addition to noting the increasing popularity of artisan cheeses, nearly all of the chefs emphasized smaller portions, healthier choices, and increasing the "convenience" of preparing gourmet meals. However, one of the biggest trends is something those who haven't attended cooking school may not be familiar with: sous vide.

Sous Vide

Sous vide is a French phrase which translates to "under vacuum." It refers to the technique of cooking foods in vacuum-sealed bags, a technique developed in France in the 1970s. However, this isn't just some boil-in-a-bag fare. These days many top U.S. chefs are using sous vide, cooking vacuum-sealed foods submerged in water at very precise low temperatures for extended periods of time, in order to provide diners with deliciously new dining experiences.

Sous vide is also appetizing for the kitchen-challenged gourmet who doesn't have time to cook. With this technique, you can enjoy a tasty, top-quality meal quickly and easily.

Cooking School

If you are considering a career in the culinary arts, sous vide is one of the many techniques that you will learn by attending cooking school. And while there are many reasons to attend cooking school, here's something else to keep in mind: According to the Bureau of Labor Statistics, those who have courses in commercial food preparation have an advantage when it comes to looking for jobs in the culinary industry. If you're eager to learn exciting new cooking techniques and want to express your creativity in the kitchen, then maybe it's time to consider attending cooking school.

Sources

• Food Network
• Bureau of Labor Statistics