Aahhh...San Diego...one of the most beautiful big cities in the western US. It not only teams with natural beauty, but also offers a generous share of tourist and sporting attractions, like the world famous San Diego Zoo nestled in totally awesome Balboa Park (kills two birds with one stone - nature and tourism). Then of course, there's Sea World, Ocean Beach, and Coronado - so many distractions for a serious student. This may be one of the reasons San Diego art schools didn't make it onto the list of top eight cities for art education; despite the fact that California is the number one state for art schools.
How can the creative mind stay focused when the sun, surf, and inevitable social interactions associated with all that are ever beckoning? While the Ocean Beach neighborhood welcomes artists of all disciplines with open and non-judgmental arms, it's also liberally populated with head shops. Art abounds, but the official piece of paper that an art education is supposed to result in is a bit more challenging to obtain.
California Culinary Schools
This isn't for lack of capable facilities. Design Institute, an established art school in San Diego has been training students in interior design for over 30 years. In fact, their exclusive focus is an advantage to help counter the distraction factor of San Diego in general. When you walk through the doors of this modern facility with its knowledgeable professional staff, it's hard to think of anything else but how you might some day kick Nate Burkus' interior designer butt.
San Diego Art Schools
There is, of course, the ever-present Art Institute in Mission Valley. It offers a much broader selection of endeavors within the field of art and it's farther from the beach. Its curriculum includes culinary arts and hospitality and beverage management. I'm not quite sure how those fit into the category of art, but I suppose there is an art to putting up with the public. This skill used to be called politics. However that term has fallen from grace, sullied by the greed and corruption of its most accomplished practitioners. But I digress.
If cyber space is your muse, then Platt College offers a whole array of media arts courses. It's been around since 1980, when media art was just starting to go virtual. Their associate's, bachelor's and specialized diploma programs in the fast-paced curriculum choices of 3D animation, digital video production, game art and design, graphic design, multi-media and web design can send you out into the cut -throat world of the Southern California entertainment industry with confidence. That and the help of a career service department providing job prep and placement assistance. Plus - and I find this particularly appealing - there's free parking to all students.
Have I mentioned that University of Phoenix can be added to the list of San Diego art schools? Well, then, consider it mentioned.
Well, I'm sure there are other really neat art schools in San Diego, but it's an awesome day, so I think I'll just head down to the beach and watch the surfers while sea gulls try to steal the supply of munchies I plan to pick up at the 7/11. I'm feeling particularly artistic today, so I think I'll draw pictures in the sand.
San Diego Art SchoolsHalo: Reach - Achievement HORSE Tube. Duration : 9.77 Mins.
Jack and Geoff try something a bit different in Halo: Reach. Today they played a game of HORSE. Things get a bit wacky. Let us know if you enjoy this stuff, we'll keep making it if so! **UPDATE** Here is a link to most of the maps we used: tinyurl.com
Una introducción al amplio mundo de la cocina de autor, realizada por el chef Javier Plascencia. Video: Koran Rios. Edición: Ray Diaz Locación: VIA Corporativo. Tijuana, Baja California.
Chef Shellie explains a classic French combination of three vegetables that will make your good stock great! About Interactive Cooking: Interactive Cooking: Your Recipe for Success, taught by culinary educator and professional Chef Shellie Kark, will guide you through three different extraordinarily versatile techniques of cooking: Sauté & Pan Sauces, Soups & Stock, and Roasting. No matter what your current level, upon completion of the course you will be able to cook fast, easy, healthy meals, with the ingredients that you like! Vastly different from other television or recipe-based types of programming, Chef Shellie converts her years of experience training top chefs into easy yet powerful methods so you see, do, and learn proven chef-techniques. About Chef Shellie: Chef Shellie Kark studied at the California Culinary Academy and honed her skills at San Francisco's La Folie and Seattle's Dahlia Lounge. Arriving in Denver, she assisted in the development and opening of Cook Street School of Fine Cooking (named one of the Top Cooking Schools by Smart Money Magazine), where she was a leading culinary instructor within the Professional Food and Wine Career Program.
we have an answer tonight to a culinary question a lot of you have contacted us about... one viewer sums it up writing: "i am a native new mexican but lived in orange county, california for 18 years and enjoyed taking my children to in-n-out burgers every minute thumbnail 06:15 pm friday night..." "...i would like to know when we might expect to get an in-n-out burger in albuquerque." the fast food chain currently has locations in california, arizona, utah, and nevada. despite no locations currently in new mexico -- we had no problem finding people familiar with the food. "i just really like how old school of a burger joint it is, you know." "every time we go to arizona or las vegas, we get them." they're freshly made, and their shakes are awesome. their shakes are homemade and everything. we contacted the company to see if those shakes and burgers will be headed to albuquerque anytime soon and received this statement. "unfortunately, we currently have no plans to brin in-n-out burger to albuquerque. we appreciate the interest but it is just too far away
•September 9, Billy (William) Lucas, Indiana, was found dead at his grandmother's home. He had hanged himself. While Billy never self-identified as gay, friends report he was tormented for years because other kids thought he was gay. Billy was 15 years old. •Wisconsin, Cody J. Barker, a 17-year-old openly gay teen, took his life on September 13. Cody recently attended a seminar aimed at helping him establish a gay/straight alliance at his school. •September 19th, Seth Walsh (California), was found unconscious and not breathing after attempting to hang himself. Seth, age 13, spent the better part of 10 days on life support , he died on September 28 th. Seth was openly gay and suffered years of relentless bullying. •September 22, Rutgers University (New Jersey) student Tyler Clementi, 18, jumped to his death off the George Washington Bridge, just days after his college roommate broadcast live images on the internet of him having a sexual encounter with another man. •September 23rd, Asher Brown, age 13, came home from school and shot himself in the head after enduring what his mother and stepfather say was constant harassment from four other students at his middle school in Houston, TX. Asher told his parents he was gay that morning. •Raymond Chase, a 19-year-old openly gay sophomore studying culinary arts at Johnson & Wales University in Rhode Island, committed suicide on Wednesday by hanging himself in his dorm room. *I have chosen to disable comments on this video out of ...
BY Jerry White FIAMME Headliners live shows Comedy Club and also Creating a culinary masterpiece that excites the senses doesn't have to be complex. By "keeping it simple" Executive Chef Bob Barber delivers tantalizing dishes using the highest quality ingredients prepared and served in a manner that surprise and delight Fiamme's diners. From his signature Potage Français D'oignon -- French Onion Soup -- to an array of diverse fare Chef Barber is known for his French flair, creativity and taste. . www.fiammerestaurant.com 805-407-9444 A native Californian, Chef Barber has nurtured a life-long passion for cooking that started at his mother's apron strings in his home in the North Beach area of San Francisco, known for its authentic Italian cooking. His began his professional career as a mixologist with the Chart House in San Francisco. Subsequently, he joined legendary Paoli's Restaurant and later at the Edgewater Inn, both in San Francisco, where he worked as an apprentice chef. While with these establishments, Chef Barber acquired the skills required to successfully manage a kitchen as an executive chef including meal preparation, staff coordination, menu planning, and kitchen management. Chef Barber was then hired as a sous chef for the internationally acclaimed, Michelin five star, Ondine in Sausalito, Calif. At Ondine, he mastered the finesse of French cuisine, studying under some of the greatest French chefs of the period. Following several years with Ondine's, Chef ...
Sonoma Valley locals talk about what makes Sonoma Valley the perfect place to get married and host a wedding. Sonoma Valley provides a stunning Wine Country setting for both large weddings and small romantic getaways. You'll find a wide array of destination wineries, picturesque hotels, quaint churches and scenic venues that strike your fancy and suit your needs. An experienced network of planners, catering, party rentals, salons, spas, transportation, and other services helps you pull it all together with ease and finesse.
This Massachusetts town is starting to capitalize on the notoriety of its most infamous citizen, Lizzie Borden.TurnHere, Inc., produces Internet video for a variety of businesses across the globe including media, real estate, small businesses, travel and financial services. Our 2000 filmmakers shoot and produce Internet videos in more than 50 countries that emotionally engage viewers with compelling, authentic stories. With deep backgrounds in media and video production, our in-house team of producers work with our partners on creative treatments and leverage the talent of our filmmaking network. We help our partners distribute their videos across the Web to a variety of partners including Google, Yahoo!, AOL and MSN. Founded in 2005, the company is privately-held and based in Emeryville, California. www.turnhere.com
CaliforniaCulinary Academy is a goal for a number of students. I worked as a guidance counselor in a high school and I had a young man who had the appreciation for baking and the appetite, as well as the motivation to go for a chef's career. I remembered that a few years ago I had a roommate who was a graduate of the CaliforniaCulinary Academy, a man named Matthew who would bring back desserts made of cake and fresh berries, baked goods, and other delicious items. He was enrolled in the Pastry Chef School. So I told my student about the Academy.
I was concerned that some of my poorer students couldn't afford the tuition at CaliforniaCulinary Academy. So I checked their website, which is not what you might expect but is full of great information! First, I found out that like any accredited academic or technical institution, the CaliforniaCulinary Academy makes financial aid application accessible. You can even apply for it on their web site.
California Culinary Schools
Then, while I was there, I checked out the academics of the renowned cooking school. The trainers, teachers, or coaches are proficient and licensed chefs, restaurant and bistro managers, and culinary professionals. The school's amenities and equipment are up to date, allowing for the learning of the most sophisticated techniques. The technology is also current, allowing for a certain amount of virtual training, practice, and testing. And the majority of the courses and classes are held not in a lecture classroom but using a hands-on approach-for as most of us will agree, we learn best by doing and doing ourselves.
Earn Your Certificate at Pastry Chef School
There are campuses in the north end of San Francisco, which they call San Francisco's Culinary Hot Spot; in California Hall on Polk Street, which is considered the headquarters of the academy; and at the south end of San Francisco, on Rhode Island, where the new contemporary kitchen and mixology lab (as well as a casino gaming room where student chefs can practice bar and casino operations) are showpieces to instruction.
With the help of financial aid, my community college student can transfer to CaliforniaCulinary Academy, can pick a specialty, and can work for certification or degrees in Culinary Arts, Baking & Pastry Arts and/or Hospitality & Restaurant Management.
Earn Your Certificate at Pastry Chef SchoolMinecraft - Part 27: The Tunnel Run Tube. Duration : 17.00 Mins.
The grand finale to season 1 of our minecraft series!
Featuring a warm, casual atmosphere, 3660 on the Rise has been voted as a 2008 Best Restaurant of the Year Ilima Award! Located at 3660 Waialae Avenue, overlooking East Honolulu. A delicate blend of European, Pacific Rim and Island-Style Cuisine, 3660 On the Rise combines the best of many palates for a very special dining experience. Russell is co-owner and Executive Chef of 3660 on the Rise. He directs financial operations and creates the restaurant's distinctive Euro-Island cuisine, a blend of East-West heritage with signature usage of seasonal products from Hawaii's oceans and farms. Russell cites his parents and grandparents as his influences for cooking. His grandfather, on his father's side, was from China where they didn't have refrigerators. They had to eat was whatever they bought that day and his grandfather would go to Oahu's Chinatown every morning to shop for fresh meats, poultry, and vegetables. As a child Russell would help him prepare three or four exotic, traditional Chinese dishes for supper. Russell's grandmother, from his mother's side, was different. She was born in Hawaii and more Americanized. She cooked different varieties of foods, from Chinese to more local Island favorites, to typical American plates. Russell's grandmother had an acute sense of taste and would be able to recreate any type of cuisine that they had tried at restaurants and be able to tell exactly what was in them. Russell to this day relies on her tips on how to prepare different ...
TIME what makes us tick? is it our inner clock, or are we part of a gigantic clockwork regulating our daily moves? Observed on a human scale, the very basic rhythm of every day is sunset and sunrise, we go in to bed and out of bed. A rhythm, so elementary and universal and at the same time so intimate. This is an impression of Sync' by Max Hattler and 'Bedrooms' bij Nelleke Koop with music by Dennis van Tilburg. These were part of the 'Time, what makes us tick?' installation in the Open Mind series of Pavlov E-Lab, presented on the Noorderzon Performing Arts festival 2010. In this edition Max and Nelleke collaborated with chronobiologist Martha Merrow and physicist Eric Bergshoeff in their mutual exploration of the theme of Time.
www.veg-appeal.com Helping individuals and groups achieve their health goals through a whole-food, plant-powered and planet-friendly way of eating; specializing in healthy, vegan cooking classes in San Diego. Veg-Appeal 6448 Scimitar Drive San Diego, CA 92114 (619) 263-2165 www.veg-appeal.com - created at http
Watch highlights of Danny Consuegra's summer, as set to the Black Eyed Peas "I Gotta Feeling". Danny visited Texas A&M, California State University Long Beach, Johnson & Wales, Cordon Bleu Culinary Institute, University of New Mexico, Central New Mexico Community College, University of Texas and attended programs at Colorado State University and the University of Southern California.
Chef Shellie gives you the key to cooking elegant, easy and delicious scallops. About Interactive Cooking: Interactive Cooking: Your Recipe for Success, taught by culinary educator and professional Chef Shellie Kark, will guide you through three different extraordinarily versatile techniques of cooking: Sauté & Pan Sauces, Soups & Stock, and Roasting. No matter what your current level, upon completion of the course you will be able to cook fast, easy, healthy meals, with the ingredients that you like! Vastly different from other television or recipe-based types of programming, Chef Shellie converts her years of experience training top chefs into easy yet powerful methods so you see, do, and learn proven chef-techniques. About Chef Shellie: Chef Shellie Kark studied at the California Culinary Academy and honed her skills at San Francisco's La Folie and Seattle's Dahlia Lounge. Arriving in Denver, she assisted in the development and opening of Cook Street School of Fine Cooking (named one of the Top Cooking Schools by Smart Money Magazine), where she was a leading culinary instructor within the Professional Food and Wine Career Program.
Until now, finding a single wine program, or school that distilled all the knowledge necessary to become a wine professional was next to impossible. With the Certified Sommelier Program, you can get a comprehensive wine education that puts you on the fast track to becoming a sought after professional. In just ten weeks, three hours a day, you can achieve the prestigious title of Certified Sommelier. www.pcichef.com
In coffee shops throughout San Francisco each morning, diners read about the city's top chefs in the same way people in other cities read about the achievements of professional athletes.
Executive chef George Morrone's assignment as head chef at Redwood Park in the Transamerica Pyramid is treated as if he were an athlete being traded to another team. "Morrone heads to the pyramid" a San Francisco Chronicle headline reads. Another Chronicle story tells of Melissa Perello's ascent, at 24 years old, to become head chef at Charles Nob Hill restaurant. Even on local Internet sites, you get the impression that dining is sport. Traci Des Jardins, owner-chef of Jardiniere is described on [http://www.sanfranciscochefs.com] (a Web site that reports about San Francisco's top chefs) as exuding "the grace and peace of someone at the top of her game."
California Culinary Schools
It's easy to understand from these descriptions why the San Francisco dining scene is the big leagues of American cuisine. With 3,500 restaurants serving a population of 732,000, San Francisco has more restaurants per person of any city in America and the most critical audience of diners in the country. Here, dining out isn't about convenience or indulgence. It's part of the city's cultural pulse and lifestyle.
A Taste Of San Francisco
Other cities may claim one or two great chefs as local celebrities, but in San Francisco greatness in the kitchen is legion. Countless restaurateurs here, the likes of Jeremiah Tower and Vic Bergeron, have achieved mythic stature, but San Francisco's difference is that beyond the super-luminaries of its food scene, a meteor shower of great chefs constantly sear across the City's culinary heavens.
However celebrity-chef-focused or trendy dining in San Francisco may be, it is never about pretense. It's always about taste. You can't disguise ordinary cooking or lesser ingredients with pomp or circumstance here. San Francisco's temperate climate and proximity to fertile growing areas and the sea have set expectations that only the freshest produce, ripest fruit, tenderest meats and most succulent seafood will be served. The City's multiethnic society has similarly encouraged culinary cross-fertilization and experimentation resulting in unexpected combinations of flavors, textures and presentations, called fusion cuisine.
Surprising a San Franciscan's palate has seemingly become an obligation of its chefs. Imagine the mountainous task of operating a Chinese restaurant in a city full of them and with a population a quarter of which are Asian. Tommy Toy undertook that challenge at his restaurant on Montgomery Street where diners enter a magical world that recreates the royal grandeur of the Empress Dowager's 19th-century sitting room, creating the expectation that dining at Tommy Toy's will be an experience to remember. To meet those expectations, Toy presents Chinese food in a French style with daring executions that take traditional dishes and elevate them to haute dining in tantalizing fashion, such as his vanilla prawns or winter melon soup that unlike the traditional Chinese dish is prepared in smaller melons to satisfy contemporary palates.
To be fair, Chinoise cuisine was not Tommy Toy's invention. That honor goes to another Californian, Wolfgang Puck, who at Spago's in West Hollywood invented the style in 1985. At the time Puck made his breakthrough, "it was unheard of to open a Chinese restaurant if you weren't Chinese," says renowned Sacramento chef David Soo Hoo who credits Toy for keeping the style fresh and evolving. Back then, he admits, one wouldn't have expected a French-trained Austrian chef to be a master of Chinese cooking. Today in California, all those culinary limitations are gone. You can be of Chinese ancestry, preparing a French-styled marinated chicken breast with Thai lemon grass and Mexican chili peppers, as Toy does, and no one finds that unusual.
The unexpected has become the norm within California cuisine; a style of cooking that has often been questioned if it truly exists. Unlike other regional styles, California cuisine cannot be categorized by a specific flavor or technique. Though now copied worldwide, the style is still difficult to define. California cuisine is perhaps best embodied by its inventive approach that emphasizes the use of fresh, local, seasonal ingredients in light combinations. Taste, quality (often organic), freshness and innovation are hallmarks of the style. With its emphasis on experimenting with taste, it was natural that California cuisine led to fusion cooking. This fusion trend has now existed in San Francisco for nearly 20 years and has now evolved into combinations yet untried elsewhere.
In the recently refitted Clift Hotel, Asia de Cuba chef Maria Manso combines her Cuban heritage with years of experience in Chinese cooking in new concoctions designed for sharing, like Tunapica, a tuna tartare picadillo-style on wonton crisps. Aziza on Geary unites chef Mourad Lahlou's refined Moroccan dishes with seasonal ingredients found in the Bay Area, creating a new statement that is fresh and organic compared to the often-overcooked style associated with Moroccan cooking. Absinthe Brasserie and Bar on Hayes St. brings together Southern French and Italian fare from executive chef Ross Browne such as his golden chanterelles and braised chestnuts with poached leeks and stuffed artichoke. At Arlequin, Provence meets the Mediterranean with everything house-made from the cranberry bean with marscarpone soup to basil sorbet. Chaya Brasserie on the Embarcadero combines French and Japanese cooking in the Pacific Rim style. Nuevo Latino cooking, updated versions of traditional recipes, are presented by Johnny Alamilla at Alma in the Mission District and by Richard Sandoval at Maya on Second Street, south of Market, who transports American palates from culinary stereotypes of Mexican food to artfully presented delicacies, such as his delicate sopa de elote, a creamy roasted corn soup with a huitlacoche (a corn "truffle" with a sweet, smoky flavor) dumpling or pipian de puerco, pork tenderloin marinated in tamarind vinaigrette served with a flavorful roasted corn purée and traditional pumpkin seed sauce.
As limitless as the number of inventive dishes concocted in San Francisco's thousands of restaurants, so too are the number of chefs trained here each year. Many of the City's chefs begin their training at one of dozens of exceptional cooking schools in the area. Included among them are the CaliforniaCulinary Academy, Tante Marie's Cooking School, the Culinary Institute of America at Greystone in St. Helena and the recently opened COPIA, Robert Mondavi's celebrated American Center for Wine, Food and the Arts in Napa, but undoubtedly the runaway bargain in culinary education in the area is also the granddaddy of San Francisco's culinary arts schools... the hotel and restaurant program at City College of San Francisco. At ,000 for tuition, books, uniforms and tools, it's a fraction of the ,000 plus a cooking student may pay at any of the area's private schools and its distinguished alumni are a who's who of executive chefs, pastry chefs and restaurateurs.
To the new graduates of programs such as City College's, fusion still reigns, but now in more subdued ways. The whole-world menus of some San Francisco restaurants have become so fused that it's impossible to define what type of food is being served. Begin with Japanese sushi, dine on a Thai entree, complemented with an Italian side dish and end your dinner with an updated version of traditional American strawberry shortcake. The one trend that is consistent about San Francisco dining is that if it's "hip" and "happening" on the dining scene, San Francisco will be tasting it.
Food as show is always popular, though at Foreign Cinema, one of San Francisco's most popular restaurants, theater is platform for food. A stylish indoor dining room with large fireplace looks out on an outdoor courtyard with communal dining tables where foreign classics and independent features are screened nightly as diners enjoy appetizers like house-cured sardines with roasted peppers, steamed Alaskan halibut in tomato saffron broth with onions, fennel, potatoes and aioli and grilled broccoli rabe with olio agrumato. What! No popcorn with the movie?! Not to worry, the film is mostly for background effect and considering the economy, dinner and a movie seems a bargain.
In response to economic downsizing, San Francisco restaurateurs have pared down menus to keep people dining out and invented a new trend, called "affordable dining." At Joe Jack and A. J. Gilbert's Luna Park on Valencia Street, though the food is remarkable the prices aren't. Nothing on Luna Park's inventive menu costs over .95. Diners line up to enjoy warm goat cheese fondue, pot au feu, mussels with French fries and gourmet S'mores (a traditional American camping dessert upgraded with fondue-styled dark chocolate, a ramekin of toasted marshmallow and flaky, house-made graham crackers). Andalu, a tapas-styled bar and restaurant at 16th and Guerrero, continues the less is more trend. The portions are modest here, but so are the prices. Andalu even goes so far as to divide its menu into two sizes of plates, small and smaller. Try spicy cashews at (a smaller item) or Ahi Tartar Tacos with Chili and Lime complemented with Mango Salsa. (a small plate item for ). Who says you have to pay a lot to dine well?
One of the best dining deals in the City by the Bay are the "Taste Of San Francisco" charity events. There, for a single donation, you can walk from booth to booth and taste the specialties of various restaurants across the City. Or, visit the Ferry Plaza Farmer's Market at the foot of Green Street on any Saturday from 8 a.m. to 1:30 p.m. Up to 100 farmers display organic produce and sell their homemade items at food stands. There certainly isn't a week (let alone a day) that goes by in San Francisco without some food or wine event occurring. From farmer's markets, to tastings, to food festivals, to behind-the-scenes dinners with chefs, San Francisco is a foodie's paradise. A thorough list of these events as well as a primer on wine paring, recipes and other food guidance is found at http://www.sfvisitor.org in the "Special Programs" section.
With so much fine food being prepared each evening, one might worry that a lot of it might go to waste, but leave it to a San Franciscan to let no food go uneaten. Local foodie Mary Risley founded Food Runners, delivers prepared and perishable dishes from San Francisco restaurants and hotels to agencies feeding the hungry. Like the true San Franciscan and appreciator of food that she is, Risley, says "We should not call ourselves a civilized society or take pride in being a prosperous country until every man, woman and child has enough to eat."
Given the City's love of fine dining and the social responsibility of its restaurants, having enough to eat doesn't seem to be a problem for San Franciscans, where dining is more than a three meals a day experience. It's a way of life.
A Taste Of San FranciscoHalo: Reach - Achievement HORSE #2 Video Clips. Duration : 10.42 Mins.
Jack and Geoff kick off (officially) their new Halo: Reach HORSE series. This week they battle back and forth for supreme supremacy.
Starting in April of 2009 the after school program at Explore College Prep Middle School in East Oakland, CA launched an urban farming and culinary arts program. Working with Planting Justice, as well as Mandela Marketplace and WYSE (West Oakland Youth Standing Empowered), students from Explore Prep planted 30 fruit trees in the Burbank Garden, a perennial food forest, and started a organic vegetable garden in raised beds on the school's blacktop. These gardens are providing the students with hands-on educational experiences in growing food and understanding nutrition through their after-school program. In collaboration with WYSE and the YMCA after-school program, Planting Justice leads the Food Justice and Culinary Arts class every Wednesday. They will continue this Spring and Summer to develop the perennial food forest at Burbank Garden by holding community work-parties and free permaculture workshops, helping to empower local residents with the skills and inspiration to develop this garden as a vital community resource. Stay tuned for their next community work-party, curriculum they have created for the middle school students, and further ways in which you can participate! plantingjustice.org
www.mvctc.tec.pa.us | The Mission of the Mon Valley Career & Technology Center is to enhance the career opportunities of students by developing their career, technical and academic skills to prepare them for the demands of business and industry.
