Culinary education is available from a wide number of institutions offering diploma, associate, and bachelor degree programs in culinary arts. Depending on the level of education, this can take one to four years. An internship is often part of the curriculum. Most professional kitchens follow the apprenticeship system. These are some of the most well-known culinary schools in the food-service industry and culinary arts.
About twenty years ago, a dear friend who was a chef told me, “If it is not made from real butter and real cream, it is not real food.” Sadly, he passed away from heart disease.
Nutrition and food safety is now a part of all culinary school curriculums. Some dietitians have certification in the culinary arts and are creating healthy cuisines that have grown in popularity.
More chefs are teaming up with dietitians to meet the community's needs. Even Elmo and White House Assistant Chef Sam Kass talk about the importance of healthy and delicious school meals. The videos below give you a history of the profession during the 20th and 21st centuries. As we move towards the present, you will notice how health and nutrition play an important role in the development of new cuisines and the modification of traditional favorites.
The American Culinary Federation, Inc. (ACF), a professional organization for chefs and cooks, was founded in 1929 in New York City by three chefs’ organizations: the Société Culinaire Philanthropique, the Vatel Club and the Chefs de Cuisine Association of America. They are an organization based on promoting the professional image of American chefs worldwide through education of culinarians at all levels.
In 1976, ACF forever changed the culinary industry by elevating the position of the executive chef from service status to the professional category in the U.S. Department of Labor’s Dictionary of Official Titles. Since this change, the culinary industry has grown tremendously.
ACF is the culinary leader in offering educational resources, training, apprenticeship and programmatic accreditation designed to enhance professional growth for all current and future chefs and pastry chefs. In addition, ACF operates the most comprehensive certification program for chefs in the United States. ACF is home to ACF Culinary Team USA, the official representative for the United States in major international culinary competitions, and to the Chef and Child Foundation, founded in 1989 to promote proper nutrition in children and combat childhood obesity.
Seven chefs unite to take on the challenge of their careers. They will compete in a global event to test their skills like never before. They are ACF Culinary Team USA.
Elmo joins White House Assistant Chef Sam Kass in the White House kitchen to talk about the importance of healthy and delicious school meals following President Obama's signing of the Healthy, Hunger-Free Kids Act. This legislation is an important step forward toward ensuring that no child goes to school hungry and that all children have access to healthy, nutritious foods at school.
Formed in 1996 by a group of food professionals with a common interest in the challenges facing the profession. RCA has become the premier source of culinary and technical information for the food industry, with a professionally diverse membership including chefs, food scientists, and other industry professionals who are shaping the future of food research and development.
What is Culinology®?
"It is the blending of culinary arts and food science, promoted by the Research Chefs Association. This fast-growing discipline is gaining popularity in the industry and popping up in degree programs at the college level because the food product development industry is demanding that their professionals have a combination of culinary and food science skills."
1. For the Mango layer – place all the ingredients – frozen
mango cubes, fresh mango, sugar, ice, and mango juice in a blender. Place the liquid
ingredients at the bottom first.
2. Cover and blend until the mixture is smooth. Transfer it
to a bowl and store in the refrigerator. while you blend the strawberry mix.
3. Repeat the same process for the strawberry layer. Place
all the ingredients – frozen strawberry cubes, sugar, water, and ice in a blender. Place the liquid ingredients at the bottom
first.
4. Cover and blend until the mixture is smooth.
5. Assemble. Pour the strawberry slushie into a glass,
layer it with the mango slushie.
Disclaimer: Nutritional information provided below is
approximate. Variations may exist due to the ingredients/brands used. Please
refer to a Registered Dietitian or Nutritionists if you have any health issues.
The FDA announced that it is revoking or proposing to revoke 52 outdated Food Standards of Identity (SOIs) for products such as canned fruits and vegetables, dairy, baked goods, and macaroni. These rules, initially created to ensure uniformity and prevent food fraud, are now considered obsolete due to advances in food science, labeling, and safety regulations. The move aligns with broader efforts under the Trump Administration to reduce regulatory burdens, increase transparency, and support innovation in food production, while still protecting consumers.
The Potential Downside
While revoking outdated Standards of Identity (SOIs) can encourage innovation and reduce red tape, there are potential downsides worth noting:
✅ Loss of uniform definitions:
Without clear standards, products could vary more widely in ingredients or quality, making it harder for consumers to know exactly what they’re buying.
✅ Risk of consumer confusion or deception:
SOIs historically ensured “honesty and fair dealing.” Removing them might open the door for misleading product names or formulations that don’t match consumer expectations.
✅ Weaker safeguards for traditional products:
Standards helped preserve certain traditional recipes and prevent cost‑cutting substitutions that could lower nutritional value or quality.
✅ Regulatory gaps:
Although modern labeling and safety laws exist, some worry that fewer defined standards could require stronger enforcement elsewhere to prevent food fraud.
Bottom line:
Revoking obsolete rules can be positive, but agencies and manufacturers must ensure transparency and accurate labeling so consumers remain protected and informed.
These foods can be substituted in your meal plan, even though they contain added sugar or fat. However, they do not contain as many vitamins and minerals as the servings on the Starch, Fruit, or Milk list.
When planning to include these foods in your meal, be sure to include foods from all the lists to eat a balanced meal.
Selection Tips
Because many of these foods are concentrated sources of carbohydrate and fat, the portion sizes are often very small.
Always check Nutrition Facts on the food label. It will be your most accurate source of information.
Many fat-free or reduced products made with fat replacers contain carbohydrate. When eaten in large amounts, they may need to be counted. Consult with your instructor to determine the correct method for counting.
Look for fat-free salad dressings in smaller amounts on the Free Foods list.
Fats are divided into three groups, based on the main type of fat they contain: monounsaturated, polyunsaturated, and saturated. Small amounts of monounsaturated and polyunsaturated fats in the foods we eat are linked with good health benefits. Saturated fats are linked with heart disease and cancer. In general, one fat serving is equal to:
1 teaspoon of regular margarine or vegetable oil
1 tablespoon of regular salad dressing
Nutrition Facts
All fats are high in calories. Limit serving sizes for good nutrition and health.
Nuts and seeds contain small amounts of fiber, protein, and magnesium.
If blood pressure is a concern, choose fats in the unsalted form to help lower sodium intake, such as unsalted peanuts.
Selection Tips
Check the Nutrition Facts on the food labels for serving sizes. One serving is considered a fat serving, which is defined as a serving size containing 5 grams of fat.
When selecting regular margarine, choose those with liquid vegetable oil as the first ingredient.
Soft margarine are not as saturated as stick margarine. Soft margarine is a healthier choice.
Avoid those listing hydrogenated or partially hydrogenated fat as the first ingredient.
When selecting low-fat margarine, look for liquid vegetable oil as the second ingredient. Water is usually the first ingredient.
When used in smaller amounts, bacon and peanut butter are counted as fat servings. When used in larger amounts, they are counted as high-fat meat servings.
Fat-free salad dressings are on the Free Foods list.
See the Free Foods list for nondairy coffee creamers, whipped topping, and fat-free products, such as margarine, salad dressings, mayonnaise, sour cream, cream cheese, and nonstick cooking spray.
This list includes fresh, frozen, canned, and dried fruits, as well as fruit juices. In general, one fruit serving is equal:
. 1 small to medium fresh fruit.
. ½ cup of canned or fresh fruit or fruit juice.
. ¼ cup of dried fruit. (The weight includes skin, core, seeds, and rind).
Nutrition Facts.
Fresh, frozen, and dried fruits have about 2 grams of fiber per serving. Fruit juices contain very little fiber.
Citrus fruits, berries, and melons are good sources of vitamin C.
Selection Tips.
Count 1/2 cup of cranberries or rhubarb sweetened with sugar substitutes as a free food.
Read the Nutrition Facts label on the food. If one serving has more than 15 grams of carbohydrate, you will need to adjust the size of the serving you eat or drink.
Portion sizes for canned fruits are for the fruit and a small amount of juice.
Whole fruit is more filling than fruit juice and may be a better choice.
Food labels for fruits may contain the words "no sugar added" or "unsweetened." This means that no sucrose (table sugar) has been added.
Generally, fruit canned in extra light syrup has the same amount of carbohydrate per serving as the "no sugar added" or the juice pack. All canned fruits on the fruit list are based on one of these three types of pack.
Vegetables that contain small amounts of carbohydrates and calories are on this list. They also contain important nutrients. Try to eat at least 2 to 3 vegetable servings each day. In general, one vegetable serving is:
½ cup of cooked vegetables or vegetable juice. 1 cup of raw vegetables
Nutrition Facts.
Fresh and frozen vegetables have less added salt than canned vegetables. Drain and rinse canned vegetables if you want to remove some salt.
Choose more dark green and dark yellow vegetables, such as spinach, broccoli, romaine, carrots, chilies, and peppers.
Broccoli, brussel sprouts, cauliflower, greens, peppers, spinach, and tomatoes are good sources of vitamin C.
Vegetables contain 1 to 4 grams of fiber per serving.
Selection Tips.
A 1-cup portion of broccoli is a portion about the size of a light bulb.
Tomato sauce is different from spaghetti sauce, which is on the Bread/Starch list.
Canned vegetables and juices are available without added salt.
If you eat more than 4 cups of raw vegetables, or 2 cups of cooked vegetables at one meal, count them as 1 Bread/Starch serving.
Starchy vegetable such as corn, peas, winter squash, and potatoes that contain larger amounts of calories and carbohydrates are on the Bread/Starch list.
It’s fun, cold, delicious, comes in many flavors. Which one to choose? What meets your taste? Test the Brands, Read the portion size, check the calories and fat. An educated consumer has the knowledge to make the right decision. The third Sunday in July is National Ice Cream Day. Enjoy
Our Ice Cream Social
Toppings
Ice Creams
Berries, Light Vanilla Ice Cream,
Caramel Sauce and Whipped Cream
Nutrition Information. 212 Calories; 4 g Protein; 30 g Carbohydrates;
1 g Dietary Fiber; 9 g Fat; 50 mg Cholesterol; 71 mg Sodium
Blueberries with
Blueberry Crumble Ice Cream
Nutrition Information. 151 Calories; 3 g Protein; 17 g Carbohydrates; 1 g Dietary Fiber; 9 g Fat; 46 mg Cholesterol; 26 mg Sodium
Raspberries with
Red Velvet Ice Cream and Vanilla Wafer
Nutrition Information. 157 Calories; 3 g Protein; 18 g Carbohydrates; 1 g Dietary Fiber; 9 g Fat; 49 mg Cholesterol; 59 mg Sodium
Kiwi, Blueberries, and Strawberries with
Caramel Delight Ice Cream, Light
Nutrition Information. 131 Calories; 4 g Protein; 23 g Carbohydrates;
1 g Dietary Fiber; 4 g Fat; 30 mg Cholesterol; 46 mg Sodium
From the table below you can see ice cream has a variety of calories and amounts of fat. I have never been a fan of no sugar-added ice cream. However, the flavor of some of the light brands I found to match those of the regular and premium brands. Try some of the light brands and see what you think?
Ingredients. 3 cups frozen watermelon chunks 1 cup sliced fresh strawberries 1/2 cup rum (can be omitted or reduced to taste) Juice of 1 lime 3 tablespoons agave syrup Ice if needed Watermelon wedges for decoration
Directions. 1. Combine all ingredients in a blender, process until smooth. If you like your cocktails thick and slushy, add ice to get the right consistency. If you prefer your cocktail less slushy, skip the ice.
Nutrient Analysis Services Ensure accurate nutritional analysis for your recipes utilizing an extensive research database and over 30 years experience. A valuable service for the Recipe Blogger, Media, Cookbook Publishers, Writers, Chefs, and Recipe Websites. Your readers will benefit from the Nutrition information and a Registered Dietitian Nutritionist. Contact: Dietitians-Online.com; Sandra Frank, Ed.D, RDN, LN, FAND at recipenews@gmail.com
What’s the Difference Between Cane Sugar and High Fructose Corn Syrup (HFCS)?
Cane sugar (table sugar or sucrose) is extracted from sugarcane or sugar beets. Chemically, it’s made of 50% glucose and 50% fructose bonded together. Your body breaks it down into those simple sugars during digestion.
High-fructose corn syrup (HFCS) is derived from cornstarch. Enzymes convert some of the glucose in corn syrup into fructose, resulting in blends such as HFCS-55 (approximately 55% fructose, 45% glucose, commonly used in soft drinks) and HFCS-42 (used in some baked goods and condiments).
Is Cane Sugar Better Than High Fructose Corn Syrup?
Nutritionally, they are very similar:
Both provide roughly the same calories (about 4 per gram).
Both are forms of added sugar that, in excess, can contribute to weight gain, insulin resistance, fatty liver disease, and increased risk of heart disease.
Some people assume cane sugar is “healthier” because it sounds more natural, but your body metabolizes them almost the same way. The real issue is how much added sugar you consume overall, not the specific type.
Bottom line:
✅ Enjoy both sparingly.
✅ Focus on limiting added sugars of all kinds.
✅ Choose whole fruits and naturally sweet foods for a healthier diet.
Tips for Reducing Added Sugars in Your Diet
Even though cane sugar and HFCS are metabolized similarly, being mindful of your overall intake can make a big difference for your health. Here’s how:
✅ Read labels carefully.
Look for “Added Sugars” on Nutrition Facts. Ingredients such as cane sugar, corn syrup, honey, agave, or molasses all contribute to added sugar.
✅ Limit sweetened drinks.
Sodas, fruit punches, and energy drinks are major sources of HFCS and cane sugar. Try sparkling water with a splash of citrus instead.
✅ Choose unsweetened versions.
Opt for plain yogurt, nut butters, and cereals without added sweeteners—then add fresh fruit or a drizzle of honey if needed.
✅ Cook and bake at home.
When you control the recipe, you can cut the sugar in half, use fruit purées (like mashed bananas or applesauce), or experiment with spices like cinnamon or vanilla to add flavor without sweetness.
✅ Watch “natural” claims.
Even products labeled “made with cane sugar” or “no HFCS” can still contain high levels of added sugar. Natural doesn’t always mean healthy.
Bottom line: Whether it’s cane sugar or HFCS, moderation is key. By checking labels, choosing whole foods, and being mindful of added sugars, you can enjoy a sweeter life without overdoing it.
A female watermelon flower can be identified by the tiny, baby watermelon (ovary) right beneath its yellow petals. For fruit to develop, pollen from a male flower must reach the stigma inside the female flower.
This process occurs naturally with the help of bees and other pollinators, which carry pollen as they move between blossoms. In some gardens or greenhouses, growers hand‑pollinate by using a small brush or by gently transferring pollen from a freshly opened male flower to the center of the female flower.
Without pollination, the fruit won’t grow, showing just how vital pollinators are for a healthy harvest.
National Hot Dog and Sausage Council How It's Made - Hot Dogs U.S. Laws Regulating Hot Dogs Food Safety Hot Dogs and Nutrition Hot Dogs and Sodium Nitrate Choking risk Commercials Then and Now
The U.S. Chamber of Commerce designated July as National Hot Dog Month in 1957. The National Hot Dog and Sausage Council (http://www.hot-dog.org) was established in 1994 by the American Meat Institute and is funded by contributions from hot dog and sausage manufacturers, as well as suppliers of equipment, ingredients, and services. The Council conducts scientific research and informs consumers and media on quality, safety, nutrition, and preparation of hot dogs and sausages.
What's In A Hot Dog by Joy Bauer
How It's Made - Hot Dogs
U.S. Laws Regulating Hot Dogs
A hot dog, frankfurter, or wiener is a cooked sausage. It can be made from beef, pork, veal, turkey, chicken, or a combination of these, and the label must state the type of meat and other ingredients used. Federal Standards of Identity.
1. Hot dogs may not contain more than 30% fat or no more than 10% water.
2. Beef or all-beef: Only beef with no soybean protein or dry milk solid fillers added.
3. Kosher: All beef, usually heavily seasoned.
4. Frankfurter may contain up to 3.5 percent fillers from a combination of meats.
5. Turkey or Chicken Franks can contain turkey or chicken and turkey or chicken skin and fat in proportion to a turkey or chicken carcass.
6. If a variety of meats, cereal, or soy fillers are used, the product name must be changed to "links," or the presence must be declared on the label. Hot dogs can contain 15% byproducts, such as heart, kidney, liver, or other organs. But they must be labeled.
7. Up to 3.5% non-meat binders and extenders (such as nonfat dry milk, cereal, or dried whole milk) or 2% isolated soy protein may be used but must be shown in the ingredients statement on the product's label by its common name.
8. The label must say so if a hot dog has a casing or a thin skin and it is different from the meat used in the hot dog. For example, if a chicken hot dog has a pork casing, the label must list the pork casing on the ingredients list. If the casing is artificially colored, the label must indicate this
9. The ingredients statement must list all ingredients in the product in order of predominance, from highest to lowest amounts.
10. To protect consumers against Bovine Spongiform Encephalopathy, mechanically separated beef is considered inedible and is prohibited for use as food. It is not permitted in hot dogs or any other processed product. (Mechanically separated meat is a process whereby meat is separated from the bone by scraping, shaving, or pressing the meat from the bone without crushing, breaking, or grinding the bone.)
11. Mechanically separated pork is permitted and must be labeled as "mechanically separated pork" in the ingredients statement. Hot dogs can contain no more than 20% mechanically separated pork.
12. Hot dogs can contain any mechanically separated chicken or turkey.
A vegetarian hot dog is a hot dog produced completely from non-meat products. Vegetarian hot dogs are usually made from soy protein, but some contain egg whites (not acceptable to vegans). There are also vegetarian hot dogs made from tofu.
Food Safety 1. Hot dogs should be reheated until steaming hot before eating due to the threat of listeriosis.
2. If there is no product date, hot dogs can be safely stored in the refrigerator in the unopened package for 2 weeks; once opened, only 1 week.
3. Frozen hot dogs maintain their quality for about 1 or 2 months.
4. Do not leave hot dogs at room temperature for more than 2 hours and no more than 1 hour when the temperature exceeds 90 °F.
Hot Dogs and Nutrition The traditional hot dog is high in fat and salt and contains very little fiber. Yet Americans typically consume 7 billion hot dogs during Hot Dog Season, which runs from Memorial Day to Labor Day.
Below is a list of hot dogs: beef, pork, turkey, low-fat, no-fat, and vegetarian. Moderation, individual needs, and preferences are key to planning your meals. If you eat hot dogs more than once a week, it might be wise to choose a lower-fat variety. The analysis provided is based on 2 ounces cooked. It is important to read the label and check the portion size. Some of the hot dogs listed below were rounded up to 2 ounces in order to show a comparison of equal weight.
Hot Dogs and Sodium Nitrate/Nitrite
Many brands of hot dogs contain sodium nitrite and nitrate. Nitrite and nitrate are used as food preservatives and flavor enhancers, prevent spoilage, and help prevent botulism. They occur naturally in some vegetables, fruits, grains, spices, and water. In the 1970s, several studies linked nitrite consumption with cancer in laboratory rats. As a result, the FDA and the USDA commissioned a comprehensive review of sodium nitrite's role as a food additive. The National Academy of Sciences (NAS) results stated that nitrite does not cause cancer, although exposure to high nitrate levels in certain populations may be associated with cancers. The NAS recommended reducing people's exposure to both nitrates and nitrites as much as possible without endangering the protection against botulism.
The meat industry has substantially changed in the past 20 years to address concerns about nitrite in cured meats. It reduced the use of nitrite in the processing of cured meats and now averages one-tenth of what the regulations allow.
A Consumer Report analysis found that the nitrates and nitrites in all the hot dogs tested were well below the maximum level for the additives established by the USDA. A hot dog labeled uncured cannot add nitrates or nitrites, but that does not necessarily mean the product is free of them. The three uncured hot dogs tested contained nitrites and nitrates because the compounds occur naturally in spices and other natural ingredients added during processing.
As I reviewed the literature, it was clear the controversy over nitrites causing cancer still exists today. The American Institute for Cancer Research report found that consuming one 50-gram serving of processed meat (about one hot dog) every day increases the risk of colorectal cancer by 20 percent. According to the AICR, the average risk of colorectal cancer is 5.8 percent, but 7 percent when a hot dog is consumed daily over years.
Choking Risk
Hot dogs present a significant choking risk, especially for children under 14 years of age. Seventeen percent of all food-related asphyxiations are caused by hot dogs. It is suggested the size, shape, and texture of hot dogs be modified to reduce the risk of choking. Pediatric emergency doctors note that a wedged hot dog is almost impossible to dislodge from a child's windpipe. To serve hot dogs safely for children, one should slice the hot dog into bite-size pieces. For adults, slicing hot dogs down the middle length is recommended.
Commercials Then and Now
Hebrew National Hotdog Commercial
1978 commercial for Oscar Mayer Hot Dog Wieners. Hot diggity!
Cous Cous and Lentil Salad
-
I thought I would share a salad I made the other day. A simple cous cous
and lentil salad
To make - cook the cous cous and let it cool, add tomatoes, cuc...
