How to Start a Catering Service
Want to know how to start a catering service? Keep reading.
Starting a catering business from home can be a great career for people that enjoy planning, cooking and working with customers. The job of a catering business from home is to ensure the meal, appetizers, desserts and drinks are perfect for the client’s event. Catering services are used for conferences, birthdays, anniversaries, and, of course, weddings.
In fact, you can specialize by doing only wedding catering and keep yourself busy and your catering service growing. You need to be creative and have a great deal of knowledge about food. However, this is just the tip of the iceberg. Catering can be hard work.
The first step in starting catering company is to create a catering business plan. This plan will be needed if you try to get a loan to help your catering business get off the ground. It will also help you organize yourself and your business, by answering questions, and ensuring your services are professional and dependable.
When you start a catering company you will be required to have many licenses and certifications, and must adhere to Health Department regulations. You will need to contact your local Health Department for the specific regulations, certifications, licenses, and insurance information for your area. The Health Department also usually requires an inspection of the area to be used for your catering business.
With your catering business start up, you have to decide what types of food you are going to offer. Once you have decided on the food, you need the equipment to prepare the food and a way to transport it. Some places you will be working will have a kitchen that you can use for final preparation, but the majority of work will be done at your location.
If you don’t have a background in cooking or if you want to be able to get more creative and exotic, you may want to look into cooking classes at a local community college or even a culinary college. You may be able to find a culinary college that offers classes in catering business management. Being able to attend those types of classes, as well as cooking classes would be beneficial and relieve a lot of stress.
Once you have your training, certifications, insurance, and you have complied with the local Health Department and any other government regulations, you are ready to finalize what catering services you will provide and the associated fees. The best way to get this information is to contact some local caters. Find out what they offer and their fees. Do the same with any restaurants that offer catering services.
Marketing of any business can seem almost impossible. However, you have many options. You can write a press release for local newspapers and radio stations. You can offer your catering services to fund-raising events. You can invite wedding and event planners to a tasting of some of your food. If they know your work, they are more likely to hire you. Once you get your catering business name into the community, your best advertisement will be word of mouth.
Now you know just a few things about how to start catering. If you’re still interested then your next step is to get more information about the industry and the training required. There are plenty of books, such as the Complete Idiot’s Guide and other similar series that can help you get started. You should also subscribe to industry magazines to stay ahead of the trends and your competition. The internet is another great place to find information, recipes, trends and other issues of catering services.
The last step is to do it. Whether it is just part time or full immersion, remember that through all the hard work that in the long run it will be worth all the effort. People will always need catering services. The potential for growth in this industry is unlimited. There is always room for one more catering business to share the wealth.
The History Of Italian Food
While some of the most popular dishes associated with the Italian culture include a tempting slice of pizza and a heaping plate of pasta, there is much more to the world of Italian cooking. Throughout the many regions in Italy, the distinctive cuisine of the Italians shines through in a wide-range of eating habits, styles of cooking, and selection of local ingredients. The changing of the times has also influenced Italian food, as the meals served in the pre-Roman era possess both similarities and differences in the cuisine of today.
The culinary history of Italy established a reputation more than 2,000 years ago, which includes an illustrious movement during the Roman Empire. Culturally, food preparation was quite important in the past where flashes of significance have been captured in the only surviving cookbook (Apicius), which dates back to the first century BC.
The spread of Italian food diversity began after the fall of the Roman Empire when individual city states began to uphold separate identities and traditions. Each region began to display its own unique way of cooking, right down to the formation of a meatball to the characteristic cheeses and wine produced in a locale. The north developed Tuscan beef, while black truffles were very popular in Marches. Provolone and mozzarella cheeses developed in the south, as well as a host of interesting citrus fruits.
Diverse types of bread, variations in pasta, and varying food preparation techniques also differed according to region. The southern regions of Italy embrace hard-boiled spaghetti, while the north often prefers a soft egg noodle. Milan is known for their risotto, while Bologna has a deep history regarding tortellini, and Naples is famous for their pizzas.
Over the years, Italian cuisine has greatly evolved in part because of a wealth of outside influences that have added to its characteristic flavor and appeal. In the beginning, ancient Greek cookery became an integrated part of Italian cuisine. Eventually, a wealth of imports found their way into the kitchens of early Italians, who sent Roman ships to collect a variety of important foods, including wheat, wine, exotic ingredients, and fine spices from around the world. Some ships even traveled to faraway locations, such as China, to bring back edible resources that catapulted the depth and variety of Italian cooking styles.
Coastal regions are known for their developments in delicious fish and seafood dishes. For example, the island of Sardinia supplies a more traditional and simple style of cuisine, which often incorporated delicacies, associated with the sea. Swordfish, lobster, anchovies, sardines, and other Mediterranean treats represent Italian cooking of the area. In Sicily (another island region), a great deal of the cooking drew heavily from North African influences. An Arab influence also affected cuisine on the island and within the rest of the south, especially with the introduction of various spices and sweets, such as the Sicilian ice cream cake called cassata.
As for one of the most popular Italian dishes, while the history books often state that pasta was a product of the Chinese brought back by Venetian merchant, Marco Polo, it was actually a rediscovery of a food item eaten during Etruscan and Roman times. It is believed that the first pasta in Italy was made similar to the noodles of today – from the same durum wheat – which was cooked in ovens instead of boiled in water.
Today, the differences in Italian cooking still show through in the distinctions between the north and the south. Each region still carries their own traditions in cooking that reflects deep history and culture with a never ending supply of main courses, appetizers, and desserts that continuously tempts the taste buds.
History of Baking
Baking has been many cultures’ favorite technique for creating snacks, desserts, and accompaniments to meals for many years. Now, it is very well-known as the method for creating sweets and all sorts of wondrous mouthwatering pastries. In ancient history, the first evidence of baking occurred when humans took wild grass grains, soaked it in water, and mixed everything together, mashing it into a kind of broth-like paste. Then, the paste was cooked by pouring it onto a flat, hot rock, resulting in a bread-like substance. Later, this paste was roasted on hot embers, which made bread-making easier, as it could now be made anytime fire was created. Around 2500 B.C., records show that the Egyptians already had bread, and may have actually learned the process from the Babylonians. The Greek Aristophanes, around 400 B.C., also recorded information that showed that tortes with patterns and honey flans existed in Greek cuisine. Dispyrus was also created by the Greeks around that time and widely popular; was a donut-like bread made from flour and honey and shaped in a ring; soaked in wine, it was eaten when hot.
In the Roman Empire, baking flourished widely. In about 300 B.C., the pastry cook became an occupation for Romans (known as the pastillarium). This became a very highly respected profession because pastries were considered decadent, and Romans loved festivity and celebration. Thus, pastries were often cooked especially for large banquets, and any pastry cook who could invent new types of tasty treats, unseen at any other banquet, was highly prized. Around 1 A.D., there were more than three hundred pastry chefs in Rome alone, and Cato wrote about how they created all sorts of diverse foods, and flourished because of those foods. Cato speaks of an enormous amount of breads; included amongst these are the libum (sacrificial cakes made with flour), placenta (groats and cress), spira (our modern day flour pretzels), scibilata (tortes), savaillum (sweet cake), and globus apherica (fritters). A great selection of these, with many different variations, different ingredients, and varied patterns, were often found at banquets and dining halls. To bake bread, the Romans used an oven with its own chimney and had grain mills to grind grain into flour.
Eventually, because of Rome, the art of baking became widely known throughout Europe, and eventually spread to the eastern parts of Asia. Bakers often baked goods at home and then sold them in the streets-children loved their goods. In fact, this scene was so common that Rembrandt illustrated a work that depicted a pastry chef selling pancakes in the streets of Germany, and young children surrounding him, clamoring to get a sample. In London, pastry chef sold their goods in handcarts, which were very convenient shops on wheels. This way, they developed a system of “delivery” baked goods to people’s households, and the demand for baked goods increased greatly as a result. Finally, in Paris, the first open-air café of baked goods was developed, and baking became an established art throughout the entire world.
Drying Parsley and Other Herbs – 3 Easy Methods
There are 3 methods of drying parsley and other herbs – which you choose depends on your patience as well as the circumstances in your home.
The basic method of gathering and preparing your herbs holds good for whichever way you decide to try.
You need to gather them prior to flowering, in the morning after the dew has dried off and before the sun gets hot.
Rinse and pat them dry thoroughly with paper towel before going on to your chosen method.
Air Drying
It’s not always suited to modern homes – you need to have a dark, dry airy space where you can hang the herbs.
Gather your herbs in small bunches – 5 to 8 pieces – and tie the stems together with some twine.
Pop the leaf end of the bunch into a paper bag, close the open end and hang it upside down in a dry airy place – maybe a cupboard or the attic?
This method will take 1 to 3 weeks – check the herbs to make sure they are not going musty.
When they are dry – that’s when the leaves are brittle – remove them from the bag and crumble the leaves into storage jars. Label and keep them somewhere dark.
Oven Drying
Prepare your herbs the same, but this time, strip the leaves off the larger herbs.
Put your oven onto the lowest setting.
Arrange the herbs in a single layer on a baking sheet and pop it in the oven leaving the door slightly ajar.
Turn the herbs every 30 minutes until they are brittle to the touch – this will take anywhere from 3 to 5 hours depending how fleshy the leaves are.
As before, crumble into labelled storage jars and put in a dark place.
Microwave Drying
This is virtually ‘instant’ and the preferred method of many people. This is because if it doesn’t work, you don’t have to wait weeks to find out and can have another go before your herbs disappear from the garden for the winter.
Simply prepare the herbs as before, then pop the leaves onto paper towel and cover with another layer.
Put them into the microwave and give them 30 second blasts and turn each time. This can take 2 or 3 minutes – judge for yourself as you’re going along to make sure you don’t overdo them.
The good thing about this method is if you burn the first lot, you can always cut some more.
When they’re brittle, crumble them into jars, label and store in a dry place.
Drying herbs is an excellent way of getting herbs out of season – you know they’re fresh dried, because you’ve done them yourself.
Employment Canada
Canada is facing a major shortage of skilled workers that is quickly becoming critical. Because most Canadians can easily come in to the United States to work, sometimes earning higher wages, the estimated deficit of employment Canada may reach is projected to be as many as one million affected jobs by the end of the next decade.
It’s not just the high-tech industries that are suffering: it’s everything from construction to banking to food service employment. Canada is feeling the shortage in numerous sectors and legislation has been introduced to encourage immigration to Canada to help secure the needed labor pool.
If you are interested in working in Canada, there are several options available for gaining employment. Canada offers both a temporary Visa with a work permit or permanent citizenship. The work permit, also known as an employment authorization or EA, requires the employer to show that the job could not be filled with a Canadian. The Human Resource Development Center then certifies the job for a foreign worker. It can be difficult to use an employment authorization to obtain employment. Canada has relaxed its employment authorization rules for the areas of technology (software and IT workers). They also have more relaxed rules for members of Youth Exchange and for spouses of temporary workers.
While Canada has typically had a “Canadians First” mentality when it comes to making decisions about foreign workers, the increased labor deficiency will eventually change the government’s perspective, hopefully in the near future. Specific markets with identified shortages already have special programs that allow for faster employment. Canada facilitates entry into the country for individuals who can help meet the needs for the areas with the direst shortages.
Globalization is also a factor in employment. Canada is recognizing the need to have more fluid borders to permit qualified people to move to the country. Because Canada is a younger country, immigration is one of the foundations of economic growth. While immigration has a positive impact on employment, Canada must face the challenges of having many different customs, traditions, and cultures.
If you are considering relocating in your search for employment, Canada requires that you demonstrate some kind of tie to the country, whether it be a permanent or temporary job offer or some other tie. Once working in Canada, you will enjoy having access to the superior education system as well as the phenomenal medical services.
The Health Benefits of Eating Kale
As one of the most prominent leafy vegetables in Europe, kale is a wondrous raw food with a plethora of redeeming qualities. Featured in many famous dishes from Africa, Ireland, Asia, the Netherlands, Brazil, Denmark, Holland, Sweden, Montenegro and Portugal kale is truly a global provider. Despite its amazing health benefits and international allure kale still remains largely under the radar in America. It is so popular in Germany, social clubs and celebrations have evolved around the vegetable but in America you rarely see kale used at restaurants or even in home cooked meals. Maybe it is the temptations of fast food, meat, frying and large portions that have kept kale largely undiscovered in the United States but as health and diet agendas hopefully so too will the uses of kale. As a super raw food that fairly inexpensive and easy to source there is no reason why we all should not be cooking with this leafy friend more often. Mostly promoted and supported by vegan, vegetarian and raw food enthusiasts everyone would be better served by including more kale in their daily eating routines. Very easy to cook with and boasting a voracious variety of uses it should not be difficult for anyone to increase their kale intake. After we learn a little more about kale and review its many health benefits I am sure there will be a clamor at the supermarkets to buy some.
Kale is in the cabbage family and comes in green or purple headless leaves. Other color variations may consist of whites, yellows, blues and reds. The vegetable is strong in flavor and can become even more pronounced after being frozen or exposed to frost. The plant also grows very well in wintry and harsh climates making it very versatile as far as cultivation is concerned. Some close brothers to kale are broccoli, cauliflower, cabbage, kohlrabi, rapini, collard greens and brussels sprouts. Kale is viewed as a superfood with many healing qualities. In addition to its nutritional values kale is also often used for garnish and decoration. Most ornamental cabbage you see in gardens is from the kale family. Kale cultivars and looseleaf type classifications include curly leaved (Scots Kale Lutes), plain leaved, rape Kale lutes, leaf and spear (a cross between curly leaved and plain leaved Kale Lutes) and cavolo nero (also known as Tuscan Kale Lutes and dinosaur Kale Lutes). Leaf form and texture are the identifying marks of different Kales and they can range from curled and wrinkled leaves (Scots) to flat with finely divided edges (Siberian or Russian). One cool characteristic of growing kale is that you can harvest the outer leaves as you need them without harming the plant or the future growth of more inner leaves. Kale is very simple to grow and is a great addition to any vegetable patch. It is of interesting to note that the tender and young kale is best for salads while the mature leaves are best for cooking. Speaking of food preparation lets take a look at some of the reasons why we should include this raw food in our meals and dishes.
Boiling Kale is not the recommended but steaming, micro-waving, stir frying and eating it raw are all highly encouraged. Kale is a cherished raw food because it is rich in beta carotene, vitamin K, vitamin C, lutein, zeaxanthin, calcium, glucosinolates, sulforaphane, vitamin E, vitamin A, iron, manganese, calcium, potassium and manganese. It is these facets of kale that are known to prevent and fight against such medical terrors as cancer, cataracts, emphysema and rheumatoid arthritis. A traditional serving size of kale (1 cup) only contains 40 – 60 calories making it a great weight loss aid. Containing a plethora of enriching antioxidant properties, compounds, minerals and nutrients the vegetable is also successful in preventing colds, improving skin tone and augmenting energy levels. Even though it helps the liver, the colon and other vital organs one special circumstance it does not aid in is those with thyroid issues. Containing goitrogen, a naturally-occurring substance in kale and if too much is consumed kale can interfere with the functioning of the thyroid gland or cause concern for those with thyroid problems. Regardless of this one caveat kale is still a food that must be consumed more often by more people.
If you care about your health, the environment and the raw food industry you should have no problem jumping on the kale bandwagon. Kale recipes are rarely complicated and the food is so flexible it can be used in smoothies, soups, salads and even main dishes. Although kale is often cooked and combined with meat we highly encourage its use only in a raw food setting. By eating kale raw we maximize its potential while helping the world as well as ourselves. A raw food diet is a great way to take care of the planet while also nurturing your body and kale is a perfect part of that plan. There are many awesome raw food cookbooks on the market that can show you some great kale recipes. The next time you are thinking of eating something raw and delicious hopefully kale will cross your mind and tummy. Here is even a great kale smoothie and soup recipe to get you started on your quest for kale indulgence. You can also check out my raw food cookbooks for more great cooking ideas.
A couple of Kale Recipes to get you on your way to great health!
KALE SMOOTHIE (blend ingredients well):
2 cups filtered water
4 bananas
3 yellow mangoes
1 cup of raspberries
1 cup of red grapes
6 to 8 kale leafs
A few mint leafs
KALE SOUP (Blend all the ingredients with warm water to get desired consistency):
1 Bunch of Kale leaves
1/4 Avocado
1/4 Lemon peeled
1 Roma Tomato
2 cloves Garlic
2 cups filtered water (lukewarm)
A sprinkle of red pepper flakes
Salt, pepper and onion powder to taste
Culinary Careers – What is a Sous Chef?
In the kitchen the chef is the boss. And before you get to be the boss, you have to work under him – working as the sous-chef. So, what is being a sous chef all about?
In a typical restaurant kitchen, there is a hierarchy of the staff which cooks. The Main or Head Chef is the person who is in charge of all the things related to the kitchen. This includes creating menus, managing and scheduling, payroll management for the kitchen staff, placing orders for supplies and so forth. However, every Executive or Head Chef always has a trusted and reliable second-in-command. And that is the Sous-Chef.
The word ‘sous’ means ‘under’ in French. So a Sous-Chef is one who works under the Head Chef or the Chef de Cuisine. Typically, a Sous Chef is responsible for filling in whenever the Head Chef is off duty. He can also help the other chefs in the kitchen with their duties. A Sous-Chef is that person who takes charge of all the things in the kitchen which come under the management of the Executive Chef. He is like the Head Chef in training.
If you want to be a Head Chef one day or if you want to own and run your own restaurant one day, then working as a Sous-Chef is exactly what will prepare you for doing so. Mostly, it is a position which goes largely unnoticed because the Head Chef is the one getting all the glory. However, he Head Chef solely depends on you doing your part thoroughly for him to get to that glory. Meanwhile, you also have to be in charge of the staff under you. You are the one who they come to when they are under any kind of stress and trouble. In case any of the other Chefs don’t show up, or something goes wrong, you are the one standing in for them. You are also in charge of training staff for working in the kitchen. In short, the position of the Sous-Chef is pretty much Middle Management.
In your position as the Sous-Chef, you are in charge of ensuring that everything in the restaurant kitchen runs efficiently and smoothly. You are the one who is creating the behind-the-scenes magic which ensures that the restaurant runs like a well oiled machine. As a Sous-Chef, you will be the first to come in and the last one to leave the job. A good Sous-Chef is someone who is graceful, efficient and supportive. A good Sous-Chef is clean and knowledgeable about the cuisine. An excellent Sous-Chef is a good communicator and an effective organizer – and is someone who thrives on meeting deadlines. In short, a perfect Sous Chef is that juggler who enables all the culinary magic in the kitchen.
To become a Sous-Chef, you will have to start with a degree in culinary arts. Then you have to start working in a restaurant. Typically, you will work your way up the corporate ladder – based on your talents and skills. Most of the skill sets of a Sous-Chef are pretty much learnt on-the-job. So you will have to prove your mettle and learn the different aspects of the job in order to become a Sous-Chef. While you work your way up, you can also work towards becoming a Certified Sous-Chef – when you complete at least 5 years working at the entry level.
If you think that you are up for the challenge, and if you think that one day with your talents you can see yourself moving up from the post of the Sous Chef to the Chef de Cuisine, then this is just the right career option for you!
Culinary Arts Salary Levels – What Does it Take?
Salary levels for all kinds of professions and at all levels vary depending on a number of factors and culinary arts salary levels are no different. Within the same profession, naturally, salaries differ depending on many factors.
However, depending on where you are as a culinary art practitioner, your salary will depend on the position or grade you are in; the organization you are working for; the place where the organization (for example, fat food chain, restaurant or a hotel) is located; your skills. These are the top of the head factors that determine your salary level.
What is also very important is the relative salary level that a practitioner of culinary arts gets, compared to other professions. For example, would an executive chef at a hotel get the same salary as that of a business development executive of a multinational corporation of the same level?
Information is available on the salaries of people in culinary arts in the United States. Wages of chefs and cooks are the highest in the big restaurants and hotels in the metropolitan cities. These chefs usually are employed to supervise a group of cooks.
A chef working outside a metropolitan area could earn a minimum of $8 an hour and a maximum of $14 an hour. At the same time, a chef working in a metropolitan area could earn a minimum of $10 an hour and a maximum of $22 an hour. A chef in a big restaurant can earn up to $100, 000 per year.
According to a survey conducted by the U.S. department of Labor and Statistics in the year 2002, Head Cooks and Chefs could earn an hourly salary from a minimum of $7.66 to a maximum of $25.86, while restaurant cooks can earn from $6.58 to a maximum of $13.21, institution and cafeteria workers can earn from $6.10 to a maximum of $13.34 and fast-food cooks can earn from $5.68 to a maximum of $9.13.
According to a recent survey in 2008, pastry chefs in the executive level can earn $45,392 to $68,009; Sous chefs can earn $31,831-49,509; senior cooks can earn $25,774-32,852 and so on. No doubt then that salary levels in the culinary arts levels are not inferior, compared to other professions. In fact, culinary arts salary levels can even be higher than some professions.
The salary surveys underline the fact that salary levels at the culinary arts level will depend greatly on factors like skill level and experience, type of organization, whether the place is within or outside the metropolitan area; the grade or the designation within the organization, to name a few. The key seems that to earn a big salary, work in a big restaurant in a big city.
Culinary Art School – Culinary Schools
So you’ve decided you want to attend a culinary art school. What do you want to achieve and where do you go to find the info you need to get started?
Well, if you are serious about making cooking your career, you’ll want to get into a top cooking school to make sure you can become the best in your chosen field.
Cooking is not just preparing good food, at culinary art school, you will learn the science and art behind it. You will learn how to detect flavors and develop your own sense of taste.
You will be able to learn all the latest cooking trends (a bit like the fashion industry), and through various courses, be able to decide which area you would like to specialise in.
Working with a real life chef will be just the hands on experience you’ll need. Taking his culinary expertise and turning it into your own. Food is the base of everyone’s life, so by qualifying as a chef, chances are you will never be out of a job.
The beauty of culinary art school is the amount of practical experience you will gain. Unlike so many other courses that are mainly theory, culinary schools teach through a ‘hands on’ approach. I for one think this is the best way to learn and retain information.
The biggest task you may face at culinary art school is deciding which field to specialise in. When I did my training, I enjoyed every element of the course and dabble in all areas now. My main skill however is sauces. I seem to have a natural flair for consistancy and flavouring of sauces. I only discovered this when I attended Culinary School.
I always thought of myself as a pastry chef, but when you attend a culinary art school, you learn so many things about yourself that had never previously been uncovered. I found that attending the course was a real pleasure, and it is a qualification that will always get you a job. I can guarantee your friends and family will love you using them as guinea pigs too!
Culinary Arts – Can You Make a Living Out of Your Passion for Cooking?
Many people wonder if they can make a career out of their passion for cooking. Of course, as with anything else, culinary art careers are possible. In fact there are many people who not only made a living out of cooking but became very famous and rich.
First of all there are several career opportunities f you are found of culinary arts. The first and the most popular choice for those people is the cook career. It is the one that is truly connected with food preparation.
Chefs are the people who are actually preparing the food in various food servicing institutions – restaurants, fast food services, catering companies, institutional dining, and many other venues.
If we speak of chefs in restaurants, than we speak for a higher position than the regular chef. Restaurant chefs are those who take care of the smooth operation of the whole kitchen including the staff. They are the ones that control the rest of the kitchen employees and are sometimes involved in the marketing of the restaurant.
If you not only love to cook but love to show others how to do this, than you can make a career in the education field. Many chefs not only work in restaurants or other eating facilities but also have cooking classes.
Those who are found of food but are not really into cooking and food preparation can think about another culinary art career. Beverage and food managers are also culinary art careers that do not involve food preparation. On the other hand if you want to be food or beverage manager you will have to possess great organization and leadership skills as you will be responsible for the establishment and the smooth running of beverage or food outlets.
The creative people passionate about food can take the path of the consultant. These are highly educated culinary art specialists who provide consultancy services to food venues. If you like dealing with people and have plenty of fresh ideas about how to make a restaurant or other eating facility attractive, than this is the right job for you. as with the food and beverage managerial positions you will not be directly involved into the actual food preparation but will have to decide what the menus should be, the design of the venue and all that comes along.
Another option for the creative mind is to start a writing career. If you think this is your path than prepare to visit many places and to write reviews about the food. It is an exiting career as you will have the opportunity to travel a lot, see many places and taste different kinds of food.