EntrepreneurMonth: Lessons from a She Boss

Tammy Lederle is founder and CEO of both Brandnew Creative Agency and Take Charge. She started her own catering business from her mom’s kitchen when she was 19 years old, having learned from the ‘best She Boss ever’ – her mom, who also successfully ran two businesses. Here’s how Lederle baked her own entrepreneurial passion.
Having completed a part-time public relations course, where she learnt the importance of communication and promotion, Lederle joined the marketing diploma course at Red and Yellow School in Cape Town. That’s where she met some of the greatest marketing and advertising minds in the country, worked on incredible projects, was pushed and stretched in ways that were uncomfortable but necessary, and learned to be a team player. But that’s not where it all began.

‘She Boss’ Lederle.
‘She Boss’ Lederle.

Lederle’s entrepreneurial success was preceded by playing school-school in her mom’s kitchen and gathering her 5-year-old friends together in the dining room to hold very serious board meetings. Her first business out of Silwood Cordon Bleu cooking school was Tammy Lederle Catering (TLC), working for private clients and corporates and catering for up to 300 people per event out of her parents’ home kitchen with one assistant. She went on to work as a chef in the six-star Park Hyatt Hotel, cooking for guests like the Gates family, Catherine Zeta Jones and Michael Douglas.

It’s a ‘kitchen passion’ that’s lasted, as the Brandnew office still receives many treats, because Lederle loves baking, despite having moved on to greater things, as she always knew she was an entrepreneur. She also keeps those creative ideas flowing, with her side-line business, Take Charge, flourishing – she stumbled on a product that charges smartphones on the go while in Sydney in 2013 and developed a local line of genuine leather handbags, purses and tablet cases with built-in power banks that charge your phone or tablet from dead to full in just an hour.

But Lederle is by no means alone in her entrepreneurialism, saying SA is “a nation of born entrepreneurs,” as we’re motivated from a young age to be business owners and forge paths where others haven’t ventured before. She falls into this category herself, having started two successful businesses of her own before the age of 20 based on the desire to run her own show and teach others, which prompted her to ‘start my own thing’ as soon as she was able to.

Entrepreneurial lessons from corporates

That’s not to say she’s always followed an entrepreneurial path, as Lederle shares that having worked for corporates for five years – as marketing executive on Seventeen and National Geographic magazines, and later as marketing manager at 8 Ink Media publishing house as well as group marketing manager at Associated Magazines, working on the esteemed Cosmopolitan; House & Leisure; O, The Oprah Magazine; and Marie Claire titles taught her the importance of time and budget-keeping, systems, operations and the need for financial prowess.

That’s important because entrepreneurship forces you to fully commit to your idea, putting your own money, time, energy and heart into the business you’ve created and conceptualised. Lederle says, “It’s quite easy to unemotionally work for someone else, and spend their money and time, but when you decide to be an entrepreneur, you suddenly realise that every ounce of passion, cash, time and thought matters.”

Team Brandnew.
Team Brandnew.

And as the times have changed in our country, so a stronger need for entrepreneurialism has emerged. Lederle says because it’s not as simple as it once was to find a job you really want, so comes the birth of startups by youngsters who figure they may as well enter the real world by kicking off with an idea of their own.

She says the positive side of this – other than the free-thinking, free-spirited humans the culture of entrepreneurialism creates – is that big businesses are putting energy and money into assisting startups to grow and reach their real potential, guiding them with business know-how, networking and basic finance.

Rise of ‘there-isn’t-even-a-box’ thinkers

On how ‘entrepreneur-mindedness’ benefits those in the creative industries in particular, Lederle says, “Having an entrepreneurial mind means that you never see what is, you see what could be. You see potential and opportunities in everything, constantly gauging how things could be done, felt, created, consumed better.”

This means you’re relentlessly curious about new ways of exploring the usual, and generally have a natural born understanding of the way humans react and behave. The benefit of this to the creative industry? There’s an army of there-isn’t-even-a-box- thinkers who ceaselessly chase new avenues and unashamedly forge new paths, instead of following and copying other creators. Lederle says this results in new art, technology, experiential and communication ideas never thought of before, which are often so simple and necessary that we wonder how we didn’t think of the ideas ourselves.

But do you have what it takes? In March 2009, while sitting at a dinner table with family friends, Brandnew Marketing was born when they needed someone to do their marketing for a small hospitality and property brand. Despite Brandnew’s successes along the way, it’s not always easy, and you need to be able to keep going, even when the clock strikes 5pm and the corporate world switches off of ‘work mode’. Lederle adds that no one has it all figured out, stating, “We all look at other entrepreneurs and assume they know exactly what they’re doing and where they’re headed next, but when you sit down and have an honest, authentic chat, you realise that everyone’s just winging it and hoping for the best.”

Lederle lists the following qualities of a good entrepreneur:

A drive to succeed, despite the inevitable obstacles and set-backs that arise.
A natural curiosity for how things work and how people behave. Excellent entrepreneurs would make the best post-crime scene witnesses, because they notice everything on the scene prior to the crime: The waitresses’ strange hairstyle, the off kerning on the menu, the wilting pot plant in the corner, the way the man at the back seemed uncomfortable in his own skin, etc.
The ability to put aside your ego and ask questions and advice from those who know more and have more experience than you.
The open mind to read, learn and absorb information that’ll make you a better business owner.
Leadership skills that mean you work in the trenches with your staff/team, instead of delegating and expecting them to do it all.

Four ways B&B and guest house owners can avoid being exposed this festive season

With the hospitality industry at its busiest during the holiday period, it is also at its most vulnerable. Here are some of the common risks owners face and how best to mitigate them.
Paul Halley
Paul Halley
1. Make sure even Santa can’t get in…

With a few weeks left before the holiday rush, now is an ideal time to check all safety and security installations such as alarm systems, perimeter fencing, fire equipment and safety evacuation procedures. All staff should be receiving refresher training so they are well prepared to respond to emergencies such as security threats, fires, floods, guest injuries, etc.

Guests should also be provided with general safety tips and made aware of the establishment’s safety and evacuation procedures on arrival. Guests should be urged to report incidents such as credit card fraud, theft, suspicious behaviour of on-site contractors (or even staff) and should be encouraged to keep their valuables locked up. Any incidents resulting in possible injuries also need to be recorded in detail.

2. Keeping afloat

The country is expected to continue experiencing sporadic, heavy rains over the coming months, and while this is a welcomed relief, the disastrous effects of lightning and floods are already evident. To help limit potential damage, holiday establishments should ensure that:

Four ways B&B and guest house owners can avoid being exposed this festive season

On the flipside, until dam levels reach more acceptable levels, water restrictions, and even outages will persist. The challenge here is flooding due to geyser or pipe bursts from the pressure fluctuations or taps being left open during water outages hence, establishments should ensure that:

Four ways B&B and guest house owners can avoid being exposed this festive season

3. Early morning blues

To deal with the volumes of guests, kitchens often close later with staff leaving in the early hours of the morning. At this point, they are usually very tired and may neglect to check that deep fat fryers, stoves, and cooking equipment are switched off, that freezers are operating normally and that the premises are secured and alarm system activated. Not only is there a danger of frozen goods spoiling but the establishment also runs the risk of fire damage. Implementing and requiring strict adherence to a robust shut-down procedure becomes critical; requiring additional checks and a review of the shutdown process is, therefore, also advisable.

4. Business uninterrupted

These checks and balances are invaluable in managing risks, however, cannot completely shield businesses from losses. The cost of potential liability claims (there is always that one guest who has too much festive cheer and gets injured), flood damage or even loss of income – coupled with costs of rehousing guests – if an establishment isn’t able to operate for a certain period, can be exorbitant. As the ultimate safeguard, comprehensive hospitality insurance and business interruption covers should form part of every service provider’s risk management strategy.

Glenelly Estate reshaped, refreshed

13 years ago, May de Lencquesaing started a new journey on South African soil which saw Glenelly Estate reborn. Today, alongside her two grandsons Nicolas Bureau and Arthur de Lencquesaing, the 8th generation of vintners and wine producers, they are reshaping the estate. Glenelly is moving forward with May’s unique experience and vision, supported by winemaker Luke O’Cuinneagain and viticulturist Heinrich Louw.

May de Lencquesaing
May de Lencquesaing

After closing to the public for extensive renovations over the past year, the Stellenbosch estate has re-opened as a world-class Winelands destination including a hospitable bistro, a tasting room with spectacular views,a new presentation of Madame’s unique glass collection as well as a series of new vintages across the estate’s range of wines.

A refreshed brand

The team has taken the opportunity to refresh the brand and create a clearer, more distinctive identity. The main elements of the old Glenelly logo remain, but in the form of a classic 19th-century illustration of an elegant French lady riding side-saddle a powerful South African rhino. The floating and fragile glass in her hand creates a surprising contrast, symbol of a unique balance.

Glenelly Estate reshaped, refreshed

An embossed stamp now appears on all wine labels, carrying with it nearly 250 years of the family’s involvement in the wine industry. Their ancestor, Elie Miailhe, was granted the title of ‘royal wine broker’ in 1783. May de Lencquesaing (née Miailhe), continues this tradition together with her grandchildren. Three specific pantone colours of red, orange and brown are the new corporate colours symbolising three key elements: the sun, the soil, and the wine. All the labels now have a more distinctive and high-end look and feel, incorporating embossing, high bold and gold foiling on premium quality paper.

The Glass Collection range
The Glass Collection range

Glenelly’s three tiers of wine include the Glass Collection range – single varietal wines, with a great expression of the terroir and vintage. The Estate Reserve range which is the new, more recognisable and more pronounceable name for the previous Grand Vin range. Lady May, named in honour of Glenelly’s Grande Dame, comes predominantly from a single vineyard.

A tasting room with a view

The new tasting room, on the top floor of the modern winery, overlooks the gentle lower slopes of the Simonsberg Mountain. Fuelled by natural light, the contemporary bar made using granite from the estate invites the guests to sit and taste. A series of tasting experiences and food pairings enable both neophytes and connoisseurs to enjoy and discover the award-winning wines.

Glenelly’s new upstairs Tasting Room
Glenelly’s new upstairs Tasting Room

Visitors will be able to taste current and back vintages of the Glass Collection, Estate Reserve, and Lady May wines. In the same room, the winemaker’s private tasting area is only separated by a large cabinet de curiosité featuring intriguing elements related to wine, the family, and the estate. The elegant design, exquisite use of light, and uninterrupted views provide the ideal setting to appreciate the fine wines of Glenelly.

The Vine Bistro at Glenelly

According to May, “wines are made to pair with food, so introducing a culinary experience at Glenelly was the logical next step on our journey. My grandchildren initiated this project a few months ago with Christophe Dehosse, the ideal chef to look after this exciting new venture: French, but very established in South Africa, mastering haute cuisine but cooking simple dishes, getting his inspiration from traditional bistros of his homeland while experimenting with African and Mediterranean ingredients.

He sources local organic farm products and serves very seasonal food”. Inside, the decor is warm and elegant and includes a harmonious mix of 19th-century chairs, classic Parisian tables, a contemporary cellar, a fireplace for the winter, leather banquettes and a traditional bar with brass. Outside, on the terrace or under the pergola, expect long wooden tables, a water feature, plants and a pétanque court for long lazy afternoons enjoying the picturesque views of the estate.

The private glass collection

Glenelly Estate reshaped, refreshed

The presentation of the extensive private collection of glass acquired by May de Lencquesaing has been totally redesigned. Situated in the underground of the winery, you’ll be taken on a journey through 2000 years of glassmaking, with the 160 pieces of the collection each telling a story. The room has intentionally been painted in a charcoal grey for the beautifully illuminated glasses to take centre stage. You will see Roman pieces, XVIIth and XVIIIth century glasses, but also Daum, Salvador Dali as well as American and South African contemporary artists.

How To Find Best Cooking Culinary Education Provided By Cooking Schools

Many cookery counselors and professionals make available for total information and instructions about gastronomic certificates and diploma courses and careers to their customers. Educational specialists of culinary arts schools provide all information about location, charges of course, period of course and certificates, facilities and training programs which are use in training time. Cooking arts schools and training programs offer culinary cooking education. They confer some principles and process with the support of their capable and dedicated trainers.

Restaurant management is the art that could be learned from various sources such as cooking institutes and community colleges. Top culinary programs offer the students best combination of training and education and help the students who are looking to develop cooking skills. Culinary certificate programs are one of the good opportunities for learners to earn certificate and knowledge in culinary art. Catering institutes trained the students for challenging career of food preparation industry. These centers provide the degree or certificate in culinary programs of relevant field.

Certification online chef program are the god choice for those people whose passion is cooking. Online chef programs for youths are providing vast opportunities in the culinary profession to the youngsters. These online classes also offer variety of programs such as chef, caters and so on. Online culinary academies are beneficial for those people who want to take catering as their career. These programs are also helping them to gain an accredited education. These schools give quality education to the culinary students. The institutes give wide opportunities to the youths who are very much interested in this cooking field. These schools focus all the area that is related with cooking field. These online chef programs schools also provide respected cook positions to the teens.

Professional chef development programs offer several programs for individual employment of the cookery learner. Culinary arts schools are particularly for those teenagers who want to practice food preparation arts programs. These catering curriculums provide numerous courses for the cooking learner. Online cooking training schools offer opportunities to build up into expert pastry cook. These centers also provide all categories of degree course helpful for the teenagers.

There are some culinary schools that emphasize on providing skills that are required for real world of work. Most of these schools train students with the facilities that they will find in their job. Many culinary schools guarantee internship and placement to the students. The fee structure of these schools is not very high but there are some academies that offer monetary assistance to those in need. Most of these academies provide well equipped labs with modern expertise. The class size of these schools is usually small. Most cookery schools provide healthy learning environment to the students and also offer transportation facility to its students.

Online cookery courses offer the correspondent education as given in normal catering schools. These online cookery classes in Oklahoma do not demand that the chef apprentices physically be present at class. Online chef programs provide online study notes, assignments and online tests and examinations. Online chef programs coursework give stress on determining all types of food and sauces of various types and of various regions. This guidance and training allows future the chef trainees to learn how to put together the food in a buffet technique or to directly serve customers.

Get More Information About Cooking Culinary Education For Youths

It is never too late or in the early hours to start looking for opportunities in the culinary field. For some people, a cooking education in culinary arts institutes can improve their quality of life. This is regardless of whether the student is just taking a few classes to improve on his cooking skills or genuinely interested to pursue a degree course. It also does not matter if the person was born with a natural ability for cooking or simply not very good at it. Most of the local culinary arts institutes hold frivolous classes in a fun manner for absolute beginners or amateur chefs. These are many people who love food and just want to learn how to cook healthier. Such courses typically cover the essential aspects of cooking and the spirit of good nutrition. The students will be taught how to practice healthy meals and snacks for their families.

An international culinary school will offer its students with a better curriculum. The degree of a well reputed international culinary school has more value compared to a local college. It is unfeasible to envelop all aspects of food production in cooking schools. Food being a vast subject requires devotion by the students and extra hard work and interest. These centers cover aspects of the hospitality industry such as how to cook different cuisines, how to make a 17 course French Classical Menu, food costing and pricing. Also at a culinary academy students are also given the information of the organization side of the food industry. Many culinary academies offer courses that only focus in one particular cuisine.

There are several levels of culinary programs available to the promising food student. Cookery courses will take people from literally not being able to cook an egg to those which will train them up to a professional standard. Gary Rhodes and Thomisina Miers are two well known chefs that are probably a good example of how cookery academies are changing the way many professionals learn to cook. Gary was educated the traditional way by going straight from school to catering college & then through varies apprenticeships by cooking in commercial outlets

Culinary art is a skill that could be learned from various cooking schools. There are several small cooking schools located in small towns that work with one of the larger schools. Many community colleges offer programs in the food arts field, which in turn can help people discover basic skills previous to move forward in this career. Apart from this, people can also receive a culinary degree through a distance learning or online program. It might sound hard to believe, but these online chef programs are gaining huge response. Online schools offering this type of courses works quite well and has gained more enrolling ratio of students in last few years. Many online chef classes are offering the facility to watch online pictures of recipes and videos of cooking techniques.Culinary art is a skill that could be learned from various cooking schools. There are several small cooking schools located in small towns that work with one of the larger schools.

Carving Out A Career Path From Cooking School

Have you always wanted to enroll in a culinary institute or a cooking school but are daunted by the apparent lack of career opportunities from it? A lot of people actually think that aspiring to become a chef or cook can be a risky venture since not everybody who choose this career field wind up to be successful. If you are one of the myriads who are reluctant to pursue such career, then this article might help you reconsider your options a little.

Enrolling in a cooking school can equip you to become fit for your dream of becoming a chef. However, you must remember that being a professional cook or chef can be significantly different from the casual cooking that you enjoy doing at home during your spare time. While cooking as a profession may sound quite enticing because it seems fun and easy to do, success in this arena requires years of hard work and perseverance.

Meanwhile, if you don’t really intend to do a lot of cooking but would like to be employed somewhere in the food industry, enrolling in a culinary school can also be beneficial. Aside from being a full-time chef, there are a number of career options which culinary graduates can choose from. You can choose to be a nutritionist, a food researcher, a hotel and restaurant manager, or a cooking school trainer. All these careers do not necessarily require you to engage in cooking most of the time, but if you enjoy working with and on food, these jobs might just be perfect for you.

Here are brief descriptions to each of the aforesaid career options:

1. Nutritionist – if you are in this profession, your job will be to aid in designing a healthy, albeit still satisfactory diet plan for particular patients in health and medical institutions. Your main goal is to promote a healthy and enjoyable eating experience for the patients.
2. Food Researcher – in this type of work, you will most likely be employed in restaurants or in fast food establishments where your task will be to help improve food products in terms of taste, presentation, and health value.
3. Hotel and Restaurant Manager – before you can start on this career, you may have to have a few years of previous experience as a head chef. The basic role of a hotel and restaurant manager is to oversee the flow and efficiency of tasks done in a restaurant or hotel.
4. Cooking School Trainer – being a full-time chef can be exhausting. However, if you still want to work in the kitchen sans a heavier amount of stress, you can pursue being a trainer to aspiring world-renowned chefs instead. This job is usually fit for people who have worked as chefs for some years and would like to take a calmer stride in the later part of their career.

With a little bit of research and great contemplation, enrolling in a culinary school could be your first step to a successful career ahead.

Make Food Your Career

Interested in making your love of food into a tasty and fulfilling career? Attending culinary school may be the choice for you. The knowledge, skills, and experience you will gain at culinary school will set you apart from the competition, no matter your future career goals.

The typical culinary arts college will offer an associate’s or a bachelor’s degree in the culinary arts. (Make sure their degrees are accredited by a reputable accrediting agency.) These two to four year programs usually begin with basic kitchen and culinary skills common to many cuisines. Culinary students will learn the fundamentals of gastronomy, the identification and use of different ingredients, and the basic knife and kitchen skills needed to succeed in any restaurant. They will also receive basic instruction in baking and pastries. Candidates for the bachelor’s degree will take liberal arts courses required to earn this degree; all these courses are not merely perfunctory, as they will prepare culinary students more deeply for the challenges and opportunities of the industry.

More advanced courses typically follow, focusing on the arts of specific cuisines. Each culinary arts college will differ in its offerings, but cuisine styles often include French, Italian, American and Asian. Aside from these cooking skills, students will also learn what it takes to run a restaurant: menu construction, costing, food safety, nutrition, and more. Culinary programs will also emphasize communications skills, such as writing and interpersonal communication, to prepare students for the business side of working in the food industry.

The best culinary arts colleges will offer the maximum amount of hands-on training. Students do spend time learning culinary theory and the aspects of international cuisines. Though this classroom instruction is important, students should spend many hours in the kitchen honing their craft. Some culinary schools run an externship program, in which students work at a restaurant for a month or more to get real-life kitchen experience. Many culinary schools also have in-house restaurants, staffed by students to offer a taste of the hustle and bustle of kitchen life. Look for schools that maximize ‘learning by doing,’ as this is the most effective way to learn the techniques and skills required for actual food production.

To graduate, students must successfully complete each course, including both written and practical examinations. These examinations put students’ culinary skills to the test under the most rigorous scrutiny. Successful graduates are qualified for many jobs in the food service industry, from chef and restaurateur to management and research and development. Bon appétit!

Cooking With Organic Ingredients

The phrase “organic farming” first appeared in Lord Northbourne’s book “Look to the Land,” published in 1940. But the truth is organic farming is the oldest form of agriculture. Prior to World War II, farming without the use of petroleum-based chemicals (synthetic fertilizers and pesticides) was the only option for farmers. Experimentation to develop peacetime uses for chemicals used for wartime applications found that many could be used as fertilizers and insecticides. And so began the practice of industrial farming.

Minnesota Chefs Are Going Back to the Land

Scientific studies have shown that chemicals used in industrial farming have negative impacts on the environment and human health. By the early 1970s many people began to farm their own produce to avoid the ill effects of these chemicals. Some began to sell their goods at local farmers’ markets and the organic farming movement was born.

Today, Minnesota chefs are following the trend and using more and more organic food products in their dishes. Restaurants that feature menus of partially or wholly organic menus are opening their doors everywhere. The strong consumer desire to eat more healthily has pushed the demand for organic ingredients in restaurants.

Minnesota Cooking is Better with Organics

With research showing that organic food is both tastier and more nutritious, it is no wonder that organic food production is increasing by double digit figures. Organic food sales are anticipated to increase an average of 18 percent each year from 2007 to 2010*.

There are several considerations to be aware of if you open an organic kitchen:

* Organic Certification – The USDA requires that to become “certified organic” a restaurant must serve at least 95% organic food
* Cost – Organic foods can cost 10 to 40% more than non-organics. This will result in higher pricing for your organic fair than your non-organic competitors.
* Marketing Your Restaurant – Many people falsely equate organic food with “health food.” It isn’t. If you market your restaurant properly, you have an excellent opportunity to attract more discerning diners who are looking for organic options.
* Sourcing – Sometimes finding steady sources of organic items can be difficult with seasonal availability being a key factor. Be prepared to have a flexible menu that can adapt to sudden changes in product sourcing.

If you are willing to run an organic kitchen as a Minnesota chef, you could be out in front of one of the hottest trends in the food service industry. This trend, however, shows very little sign of slowing down any time soon.

This article is presented by Le Cordon Bleu College of Culinary Arts Minneapolis/St. Paul. Le Cordon Bleu College of Culinary Arts Minneapolis/St. Paul offers Le Cordon Bleu culinary education classes and culinary training programs in Minneapolis, Minnesota. To learn more about the class offerings, please visit Chefs.edu/Minneapolis-St-Paul for more information.

The jobs mentioned are examples of certain potential jobs, not a representation that these outcomes are more probable than others. Le Cordon Bleu College of Culinary Arts Minneapolis/St. Paul does not guarantee employment or salary.

Tasty Travels: A Culinary Education In Wisconsin

For many travelers, cuisine is just as important as the destination. They may be glad to know Wisconsin boasts top-notch culinary schools and shops that seamlessly blend food with travel, allowing foodies to brush up on cooking skills while watching and working alongside Wisconsin’s top chefs.

Culinary and Cooking Schools

The Marcel Biró Culinary School in Sheboygan is the gold standard with its own nationally syndicated PBS cooking series, “The Kitchens of Biró.” It’s a full-immersion cooking school dedicated to teaching classic European techniques as well as providing individualized attention. For $350, visitors can be “Chef for a Day”-an apprentice at either Biró Restaurant or Ó. Topics range from advanced pastry to sushi.

Terri Milligan, executive chef and owner of The Inn at Kristofer’s in Sister Bay, has been instructing for 20 years. Featured on the Food Channel’s “Best of Holiday Cooking,” Milligan offers demonstration-theme dinners plus participation classes.

Another cooking school located in Door County is the Savory Spoon Cooking School. In her restored historic farmhouse, Chef Janice Thomas opens up her kitchen to the home cook looking to learn by experience.

Visitors to the historic Washington (Island) Hotel, Restaurant & Culinary School can relax, hike, boat-and cook. Executive Chef Leah Caplan oversees a variety of classes, from one-hour demonstrations to intensive two-day classes.

Unique to Wisconsin’s cooking school scene is the Braise Culinary School. This traveling school goes to where the food is grown and produced, showcasing Wisconsin products in their native settings-often on farms. A tour of the farm or facility, recipes and ample samplings are part of the classes.

Wisconsin’s Top Chefs

and Restaurants

Milwaukee’s celebrity chef Sanford “Sandy” D’Amato teaches at his Historic Third Ward District restaurant, Coquette Café. The $59 price includes a three-hour evening class and tasting of a four-course meal that includes inspired dishes such as Fennel-Seared Tuna on Vegetable Spaghetti with Fig Onion Relish or Marsala Poached Pear with Vin Santo Zabaglione.

Madison’s L’Etoile Restaurant has been a fixture in the fine dining scene since 1976. Current owner and chef Tory Miller shares the techniques behind L’Etoile’s seasonal menus, putting the spotlight on local farmers and producers. Dinner classes include a three-course meal with wine, instruction, and recipes to take home at a cost of $85 per person.

In the village of New Glarus, where large numbers of Swiss immigrants settled in the mid-19th century, travelers can experience authentic fondue. Local Swiss-trained Chef Mike Neval shares his secrets during demonstrations at both the Chalet Landhaus Inn & Restaurant and the New Glarus Hotel.

Shopping and

Demonstration Classes

A number of retail shops specializing in gourmet food and cooking equipment offer mini-cooking sessions and demonstrations.

The Demonstration Kitchen at The Shops at Woodlake is a working kitchen that lets up to 40 people watch and interact with chefs from the seven Destination Kohler restaurants as they prepare a featured dish. Demonstrations are Saturdays, January through April at 11 a.m. and 2 p.m. and cost $25 per person.

The Milwaukee Public Market, the urban farmers’ market, is a place to purchase choice meat and fresh organic produce, as well as learn how to turn ingredients into something special. Demonstration-format classes include printed recipes and tastings.

What You Need To Know Before Going To Culinary Schools

The number of cooking schools is growing, and many high school students and interested professionals want to know which of these schools offer competitive culinary education. But these people should be concerned more of the fundamental factors that would affect their lives the moment they set foot in the world of culinary arts.

You may think of culinary schools with grandeur and you may have high praises for people who finish the course, putting them in some kind of pedestal, as if they have accomplished something grand. The real thing for most of these people is far from your imagination.

Cooking schools are expensive.

That is just one thing you have to keep in mind. It is so expensive that many aspirants are discouraged at the first sight of the cost. They may opt for student loans to come by funds necessary for schooling. Many finish the course worried about how they are going to pay the debt.

There are many chefs who obtained their expertise without having to go through expensive education. In fact, some had to learn it for free working in the kitchens of restaurants or hotels. Not all can be that lucky though. Some had to start from somewhere like their very own kitchens. The lure of culinary school is the presence of nice equipment, state-of-the-art facilities, and seasoned chefs to provide instruction.

Many chefs think that all types of cooking education are essentially the same. Methods of cooking do not change wherever you take the course. Hence, expensive culinary education will not necessarily prepare you for the real thing. At the end of the day, it is your skill and passion that will make you do the job and not the name of the school or the cost of the education.

A culinary career is not just about cooking.

This is something all students in culinary schools should know and understand. Some are too excited to learn how to bake pastry or cook beef stew—and they immediately think a culinary school can get them there. If you think of learning the art of cooking because you want to be the house cook, you probably should learn cooking another way, because it is impractical. But if you have money to burn, go ahead.

Some people imagine grand careers as chefs, but this is far from the reality. Only a few people land high paying jobs when they graduate. Many will have to deal with average paying jobs in restaurants or hotels if they ever find jobs. But if you have a passion for culinary arts, you should have no problem being in the tough industry. You may even enjoy it.

Culinary jobs involve working with other people. Collaboration is just one thing. If you are a chef working at restaurants, you have to take orders from the owner. Sometimes, your food will be criticized even if it looks nice and tastes good. This is what interested culinary students should understand. Do not enroll in a culinary school with the expectation that you will be a grand, rich chef in the future. Do so because it is what you want and you clearly know the possibilities.