Becoming a cook is a much trendier profession than it used to be. With more programs, schools, and vocational training regiments out there that are producing professional chefs, getting into the business looks very attractive to many. With the quality of cooking improving so much over the past decade, the awareness of what kinds of ingredients people want is also improving.

At a culinary arts institute, you can learn how to create foods to meet these diet programs. Many of these super effective diets have come and gone throughout the years with some working and some falling flat on their face. One thing is certain, though, as long as there is food, people will try to lose weight through fad diet plans.

Trendy diets might not be the healthiest thing for dieters. In a society that is steadily moving towards obesity, regular folks and health professionals alike recognize the need to buck this startling trend before it gets worse. Some of the diets work and some of them do not. It is really all dependent on the person and how their body reacts to the changes in nutrition. Cooks and chefs are learning quickly how to adapt their style to fit just about everybody.

Read Full Story

Ingredients:

450 grams (1 pound) puff-paste
2 tablespoons margarine or butter
1 shallot, hacked
1 clove of garlic, pressed
800 grams (1.75 pounds) small mushrooms, cut into four pieces each
1 dl (3.4 fl. ounces) white wine
180 grams (6.3 ounces) half and half sour
1 dl (3.4 fl. ounces) cream
1 teaspoon curry
1 tablespoon worcestershire sauce
½ teaspoon paprika, a small amount of nutmeg and cayenne pepper
salt or spices

Procedure:

Bake 6 large heart-shaped pies made out of the puff-paste for about 15 to 20 minutes. Heat margarine or butter in a pot. Add shallot and clove of garlic, stew. Add white wine and mushrooms, mix, cover and cook for about 5 minutes. Increase heat, cook in open pot. Makes 6 servings.

Ingredients:

1/2 kg. shrimps, finely chopped
2 small young coconuts, grated
1 onion, chopped
1 teaspoon salt
10-15 pieces wilted gabi leaves
1 cup thin coconut milk
1 cup thick coconut milk
2 pieces siling labuyo or hot pepper

Procedure:

Combine shrimps, coconut and onion. Season with salt. Chop. Wrap by tablespoons in gabi leaves. Arrange in an earthenware pot and pour thin coconut milk over wrapped mixture. Cover and simmer over low flame, shaking pot once in a while to avoid burning. When almost done, add the thick coconut milk and siling labuyo. Continue cooking until sauce is thick.

Ingredients:

(1 pound) whole pork tenderloin
2 teaspoons ground black pepper
1 tablespoon ground cumin
1 tablespoon chili powder
1 teaspoon salt, divided

Peach Chutney:
1/2 red bell pepper, diced
1 garlic clove, crushed
1/2 red onion, diced
1 jalapeno chile, seeded and minced
1 (15 ounce) can peach slices, drained
2 tablespoons brown sugar
2 tablespoons red wine vinegar

Cinnamon Couscous:
2 1/2 cups water
1 teaspoon ground cinnamon
2 tablespoons butter
1 1/2 cups couscous

Procedure:

In lightly oiled skillet, saute bell pepper, garlic, onion and jalapeno for 2 minutes, stirring, until vegetables are wilted. Stir in peaches, brown sugar and vinegar. Simmer briefly, until sugar dissolves. Remove from heat and let stand at room temperature, up to 2 hours, until serving. In large saucepan, bring water, cinnamon, 1/2 teaspoon salt and butter to a boil; stir in the couscous, cover and let rest for 10 minutes. Meanwhile, cut pork into medallions about 3/4-inch thick. In small bowl stir together remaining 1/2 teaspoon salt, pepper, cumin and chili powder; rub this mixture over all surfaces of medallions. Broil medallions 4-5 inches from heat for 4 minutes; turn and broil 4 minutes more. Serve medallions with couscous and chutney.

Ingredients:

2 teaspoons sunflower or other light oil
1 large onion, chopped
2 large cloves garlic, chopped
3 cups garbanzos (chick peas), cooked or canned
1 large carrot, sliced thinly
1 large green bell pepper, chopped
2 tablespoons parsley, chopped
1 teaspoon ground or rubbed sage
1 teaspoon salt or to taste
1 teaspoon hot pepper sauce
pinch of ground cayenne pepper, optional

Procedure:

Heat oil in a large, heavy saucepan over medium-high heat. Add onions and sauté until transparent and just beginning to brown. Add garlic and continue to sauté for a minute or two, being careful not to let the garlic burn. If using canned garbanzos, drain and rinse well; if using cooked beans, drain well. Add to the onions and garlic, then add all remaining ingredients. Stir well, reduce heat, cover and simmer for ten to fifteen minutes, stirring occasionally. Adjust seasonings. Serve hot.

Ingredients:

portobello mushrooms
zucchini
yellow squash
onion
spinach
garlic
olive oil
tomato sauce
lasagna noodles
ricotta cheese
shredded mozzerella

Procedure:

Fry mushrooms, onion,garlic, zucchini and squash in olive oil. Mix 1/2 cup of mozzarella with ricotta cheese. Layer accordingly, adding spinach (don’t cook spinach first because it will add moisture). Bake 350 deg. F for 30 min to an hour.

Ingredients:

600 grams shoulder lamb
3 medium onions
Iranian (sangak), middle-eastern, or pitta bread
cooking oil
salt
black pepper
turmeric

Procedure:

Peel and thinly slice onions. Wash and cut meat into small pieces. Add onions and 3 glasses of hot water to meat and cook over medium heat for about 45 minutes (adding more hot water during cooking if necessary). Add salt, pepper, and turmeric, mix well and cook for a few more minutes. There should be no water left when cooking is over. Grind (mince) the cooked meat or chop it finely using a sharp, large knife. Fry in oil over medium heat for about 15 minutes, then serve over bread with more bread covering the meat. Note that no rice is served with this dish.