subject: The Proof Is In The Pudding [print this page] The Proof Is in the Pudding The Proof Is in the Pudding
A dessert is a must after a meal and every restaurant worth its salt (or sugar, if you will) has on its menu a section listing desserts with interesting names. If you are one of those who are planning to make a career out of satisfying the taste buds of people, then there are specializations you will have to consider. Making desserts could be your specialization of choice leading up to a fruitful career.
No matter what culinary preparation, the presentation is as important as the taste; this is absolutely true in the case of desserts. People want something that is a feast for their eyes as well as their palates. An aspiring pastry chef has to be creative and detail-oriented, possess artistic sensibilities, and have a steady hand. You should also make a habit of experimenting with new flavours and new techniques.
If you are choosing to specialize in desserts then you need to be prepared for the long haul, since success in the form of money and recognition is not immediate. It often takes years of practice to become established in this field.
Degree
Many institutes of hotel management across the country offer degrees. Some of which that experts recommend are
International Institute of Culinary Arts, New Delhi
College of Hospitality and Tourism, Gurgaon
Culinary Academy of India, Hyderabad
Kohinoor IMI School of Hospitality, Khandala
Mumbai College of Hotel Management and Catering Technology, Mumbai
Dadar Catering College, Mumbai
In order to have a thorough understanding and knowledge of ingredients used and methods of preparation it is important that you get a degree. Proficiency comes with formal training. Once you complete your course, look out for an apprenticeship under a master chef or baker to build a professional reputation.
Job opportunities
Post training, you may consider working with upmarket restaurants, hotels, or cruise liners. You will have to start off as a kitchen operations trainee and your growth depends on how fast you develop your skills. If you are so inclined you could even start your own business.
As German Americans are one of the largest ancestral groups in the United States, foods like blood sausage (sometimes still called Blutwurst) are still eaten in the country, although often by older generations. Among other English-speaking North Americans, the consumption of British-style black pudding and similar dishes is largely confined to recent immigrants from Great Britain, Ireland, Australia, and so forth. This Old World tradition also continues with French Canadians and Cajuns (Acadians). Blood sausages are very difficult to find in American supermarkets, and are often made at home, especially by the older generations. Wisconsin, Brussels and Sturgeon Bay are all home to local grocers who produce blood sausage, due to their large Belgian American populations. Supermarkets throughout Maine also carry locally produced blood pudding due to the state's large French Canadian population. In southeastern Michigan, Polish-style Kaszanka can be found in supermarkets throughout the year and is very popular.
An Italian-American version of black pudding in the San Francisco Bay area is called biroldo and has pine nuts, raisins, spices, pig snouts and is made using either pigs or cow's blood.
Cajun boudin is a fresh sausage made with green onions, pork, pork liver(making it somewhat gritty/grainy), and rice.Pig's blood was sometimes added to produce boudin rouge, but this tradition became increasingly rare after the mid-twentieth century due to the decline of the boucherie (traditional communal butchering) and government health regulations. As a result, Cajun boudin is now usually made without blood.
In many areas of Latin America, morcilla is served. Morcilla is sometimes made with a filler of rice and/or onions, and seasoned with paprika and other spices. In Puerto Rico, it is made spicy-hot and served fried. In some countries of South America, morcilla is a traditional component of the asado, a regional mixed grill or barbecue meal. In Venezuela, morcilla is often served with parrilla (barbecue). Morcilla is also eaten inside a sandwich called "morcipn," especially in Argentina and other Ro de la Plata countries. In Uruguay, a sweet version including raisins and pine nuts is popular, some vendors even add chocolate, caramelized orange peels, peanuts, and other dried fruits. Uruguayans usually are fond of sweet or salty morcilla, and most restaurants and supermarkets carry both versions. In Chile, it is called prieta. In Ecuador it is called salchicha. In Panama and Colombia, it is called morcilla, rellena or tubera negra, and is usually filled with rice. In Brazil, as in Portugal, morcela and chourio de sangue are eaten. In Nicaragua and Mexico, it is called "moronga".
In Guyana, the main ingredient in black pudding is cooked rice seasoned with herbs, such as thyme and basil. The rice is mixed with cow's blood, stuffed into cow's or pig's intestine, and boiled until firm. It is served as an appetizer or snack, often with any type of hot sauce, mild to hot, depending on preference and regional area.
In Suriname, black pudding is known by the Dutch name bloedworst, and white pudding by the also Dutch name vleesworst.
The Caribbean
In Antigua, rice pudding is a local delicacy and it is prepared the same way as black pudding. In the French Antilles boudin antillais is very popular, this being the French boudin noir with local Caribbean chili and other spices.
In Trinidad & Tobago, a version of black pudding heavily seasoned with local peppers is prepared from pig's blood. It is sold by local producers as a popular accompaniment to rolls of crusty hops bread.
