The executive chef field has changed dramatically in the past 10 to 15 years. Both Hinson and Clark echo Annunziata's sentiments. Culinary arts may have been what they always wanted to do, but the image of the industry and low salaries kept them away. They tell me the fine salaries of senior chefs inspired them to enter the program. Topics in a culinary diploma program include classical styles, such as French cuisine, as well as ethnic specialties, reduced calorie cooking, and vegetarian recipes.
Students learn to bake, saut , and roast.
They learn about different cuts of meat, and how to prepare soups, stocks, and sauces. Current students are learning how to approach the fusion trend in cooking, where ingredients from different cultures and regions are melded in new ways, and cuisines from different cultures might be found in combination on a single menu. Culinary graduates also are taught to compete in food styling and set-up. The plates and serving presentation need to reflect a sense of style and creativity. Gwinnett Tech's students recently took second place in a statewide baking and pastry competition, and Albany Tech's student table took Best of Show in the seventh annual Chocolate Classic dessert competition among the city's restaurants and caterers.