Culinary Achievers

How women should groom themselves to enter the professional kitchen: Women are, by nature, homemakers. They are the ones who take care of the family, who cook and clean and maintain the home. This being said, it is surprising that few women choose to make a career in food production. Though many women work in hotels, they are usually in housekeeping, front office, or in administration. Few women chefs have ventured out to start a career in the professional kitchen. This domain was, and is, a male dominated one, and the best chefs today are men. This could be, perhaps, due to the high physical strain required, the long and odd working hours, and the often extreme working conditions. Many women can have a difficult time balancing the workplace and the home. A straightforward solution for the eccentric timings in the hotel industry is for women to adopt fields where they can work in straight shifts, i.e. from 9 to 5, such as pastry, garde manger etc. Women are getting ready to accept way

SPICES A NEW avatar Updating oneself on different forms of spices in modern uses Spices are the building blocks of flavor in food applications. Food developers who wish to use these building blocks effectively to create successful products must understand spices completely The word "spice came from the Latin word "species” meaning specific kind. The name reflects the fact that all plant pans have been cultivated for their aromatic fragrant, pungent, or any other desirable properties including the seed (e.g., aniseed, caraway, and coriander), leaf (cilantro. Kari. bay. and mint), berry (allspice, juniper, and black pepper), bark (cinnamon), kernel (nutmeg), aril (mace), stem (chives), stalk (lemongrass), rhizome (ginger, turmeric, and galangal). root (lavage and horseradish), flower (saffron), bulb (garlic and onion), fruit (star anise, cardamom, and chile pepper), and flower bud (clove). This article describes the different forms in which Indian spices are available for the