It may be difficult to believe, but America has a bigger hunger issue than most people realize. Many Americans face “food insecurity,” which the United States Department of Agriculture (USDA) defines as the lack of access, at times, to enough food for all household members. In the United States, this is caused not by a lack of food, but by the continued prevalence of poverty.

In 2014, 48.1 million Americans lived in a food insecure household. This included 32.8 million adults and 15.3 million children. It’s an especially alarming thought that millions of children in our own neighborhoods regularly faced uncertainty about their next meals. But there’s good news: you can help! By becoming a hunger advocate and holding a food drive or hunger event, you can put food on the table for dozens, even hundreds of Americans living in food insecurity.

This guide is designed to help you figure out what kind of an event you want to hold, how to plan and execute a food drive, alternatives to traditional food drives, and the best kinds of food items to include in your donations.

Hammering out the specifics: What kind of event best fits your goals?

Start with your general goal: do you hope to hold a large event or a more modest one? The answer to that question ties directly into the idea of a host location for your food drive. For example, are you collecting within your neighborhood, your workplace or your school? This may come down to which group you think you can communicate with best and motivate the most. (So if you’re thinking of holding a large food drive within your company but don’t have a strong mass communication system at work, you might be better off sticking to a neighborhood drive.) Reach out to others within that group to see who may be interested in helping you plan the event.

Establish exactly how you want your drive to work. You could have a single designated day, time and place to collect donations or an extended collection event over the course of several days or weeks. Pick the date(s) of your event, keeping holidays and breaks in mind. (A springtime school food drive would be a great idea, but it wouldn’t be very successful if collection dates were while the kids were on spring vacation.) Collection can be done by dropping off at collection sites, arranging pick-ups, or both.

Consider specific kinds of donation events: at a fill-up-the-truck challenge, participants are encouraged to fill an entire box truck with donations. Five-pound parties require guests to bring five pounds of non-perishable food, with a prize for the guest with the most items. $5 parties follow the same idea, but guests are asked to spend $5 on non-perishable food items and awards are handed out for the most items or biggest box of donations. You could even theme your food drive with how donations are collected, such as by requesting that partygoers fill up a bag you provide them.

Keep in mind that deciding what kind of an event you want to hold is going to depend largely on how much time you have to devote. Don’t take on more than you can manage or be afraid to ask for help. Remember, a small food drive is far more helpful than a failed food drive!

Put it all together: Planning and executing your food drive

Now that you’ve got your food drive wheels moving, it’s time to hold a planning meeting where interested coworkers and friends can gather to help you organize your event. This should include choosing a theme for your drive. This time of year, a holiday theme is a great way to get people’s attention and spread awareness about local hunger issues.

Come up with a catchy, creative slogan that ties together the cause and the organization benefitting from the food drive. You can even hold a poster contest to find the most creative, eye-catching display; it’s an excellent way to get people informed and excited about the drive before you even start collecting! Plus, it’s a fun way to get kids involved and teach them the importance of giving back at an early age.

Elect a committee with several leadership positions: an overall coordinator (this is likely your own title) and team leaders for individual tasks like food sorting, donation collecting and advertising. Establish clear responsibilities for each leader, and ensure they all know and have easy access to key dates and times for your drive. (You may even want to pass out event calendars!) Have a roster of all volunteers, complete with full names and contact information to easily keep everyone in the loop and updated.

Next, finalize the details of your collection methods. When deciding on drop-off locations, think convenient, high traffic, and — especially if yours is a single-day event — have an indoor option, pending poor weather conditions. Local businesses, schools, churches and grocery stores are all great options. Reach out to managers and principals to supply them with information about your drive, including which organization it benefits, your goals and the expected dates it will run, and ask if they’d like to participate.

Don’t forget to reach out to the organization you’ll be working with. Not only should you let them know you’ll be sending donations, it’s important to ask them if there are any items they specifically need. Local organizations are often in short supply of low sodium and low sugar foods, but this year they could also be low on baby formula and baby food, or maybe something as simple as brown rice. Knowing exactly what they need can make all the difference in donating!

Now to consider one of the most important aspects of your drive: advertising! Promote your food drive in company or school newsletters and reach out to local churches, libraries, and community centers to let them know about your cause. Contact local media; even if they don’t write an entire story about your drive, they could post the information on their website or Facebook page. And don’t forget about your own social media; posting and sharing on Facebook or chronicling your efforts on a blog can be excellent ways to garner community interest and involvement.

And there are tons of ways to grow involvement throughout your event. If you’re working with a retailer, talk to the manager about possible incentives for employee involvement, internal flyers or posters, or asking customers if they’d like to donate at the register. You could even set up a holiday gift-wrapping station for the price of canned goods.

Incentives and prizes are another great way to gain supporters of your cause. Schools could offer discounted sporting event or dance tickets. Companies could offer a casual dress day if goals are met. Local businesses might be interested in donating items for a raffle. You can even create games with your drive! Challenge coworkers to build sculptures out of the canned goods and then award the most creative. Hold a contest for best holiday photo or cutest pet and vote by canned good donation; whoever’s box gets filled up first wins!

Chronicle the whole process with photos and post them with flyers and in company newsletters to keep up excitement around the drive. Track and post results as they occur throughout the event. Creating a website or Facebook page for the event with updated goal progress and photos would be an easy, interactive way to keep everyone informed.

You can even make donations a form of currency! Instead of tickets, require canned goods as a price of entry for company parties. Incorporate a “swear jar” type of policy around the office, but instead make it a “donation jar.” Anytime someone’s cell phone goes off during a meeting or someone is late to work, require a donation.

Think outside the box: Alternatives to food drives

Food drives require a lot of time and devotion, and sometimes juggling work and family life is tricky enough without taking on something extra. Or maybe you just want something more creative than a traditional food drive. Whatever the case, you have plenty of options when it comes to being a hunger advocate!

Be resourceful and go with what you’ve already got: go through your cabinets and donate leftover unopened food from parties and barbeques. Pick up that giant stack of coupons you’ve been meaning to clip, then buy and donate what’s on sale. See if you can set up a stand at a local event like a 5K or music festival to collect donations. Or go with what you’ll get: ask for canned good donations instead of gifts at a birthday or anniversary party.

If you decide you want to go big, you may want to hold your own large-scale community lunch or dinner for the local hungry population. You could plan your own menu to cook, or your meal could be potluck style, with volunteers all bringing in dishes from home. Keep in mind that host locations should be neutral, non-religious and conveniently located. Some organizations will even help you host a dinner where individuals or groups can prepare home-cooked meals for guests.

Hosting a large-scale event can bring in all kinds of community participation. You can set up booths about public health assistance and ID services, or see if local barbers would donate their time for haircut booths. Get radio stations interested; they may even set up a broadcast booth at the event!

Reach out to local celebrity chefs who may agree to cook for the event. Many independent chefs donate time or food to local hunger causes, and some even make it part of their business plan. Even if they can’t do it themselves, they might be an excellent reference for someone who can!

When it comes down to it, though, just volunteering at a soup kitchen can make a huge difference. Even one or two nights a week can be a rewarding way to give back, and many community kitchens have nightly or weekly dinners to which you can donate your time. Volunteers might prepare and serve meals, sort and distribute canned goods and clothing, clean the facility and grounds, fold linens, or help with inventory. Remember, no matter your strengths, there are plenty of ways you can help out at a soup kitchen!

Shop smart: The best foods for your event

Of course all donations are appreciated, but sticking to some general guidelines while shopping can help make your contribution all the more valuable. Canned proteins like tuna, salmon, chicken, peanut butter and peanuts are a great place to start, as well as grains like pasta (regular or whole grain), rice (white or brown), and macaroni and cheese. Ideally, canned vegetables are low sodium or no salt added, and canned fruits are in their own juices or light syrup. Multigrain cereals like rolled oat varieties, corn flakes, raisin bran variations and high-fiber cereals, along with protein-based soups like beef stew, chili, chicken noodle and turkey rice, are also great options.

Evaporated milk is another important nonperishable item to add to your donation list. Healthy snacks like dried fruit, whole grain crackers, trail mix and fruit cups are great items, along with unsweetened apple sauce, low sodium pasta sauce, and chicken, beef, and vegetable broths and stock. Keep in mind that canned goods with pop-top lids are preferable to those that require a can opener, and glass jars aren’t ideal.

You may also want to consider collecting pet food donations. Dry or canned cat and dog food, bird seed and fish food are all helpful pet donations. These don’t have to be a main focus for your drive, but they can certainly find good homes!

If you’re cooking your own event, try to include “superfoods” like kale, avocado and raw almonds in your dishes. They’re packed with vitamins and nutrients and are a great way to make the most of a single meal. Other super healthy options that won’t kill your wallet include lentils, oats, oranges, chunk-light tuna (it makes a great substitute for salmon), cabbage, peanut butter, apples, eggs and carrots. The Food Network has great superfood recipes you could adapt for your event, and Campbell’s Soup has plenty of budget friendly recipes.

Food drives are a wonderful way to give back to the community, and they can help countless families put food on the table. But whether you hold a food drive or host your own dinner, the difference you’ll make is ultimately immeasurable. However you choose to donate your time, being a community hunger advocate could be one of the best choices you ever make!

Additional Helpful Resources

• Feeding America has an awesome feature that helps you find your nearest food bank.
• The Sodexo Foundation distributes awards of $400 to youth-led service projects that bring together young people, families, Sodexo employees and members of the community.
• Meals of Hope has helped organize food drives across the country and can help you hold your own event.
• This resource from the U.S. Department of Health and Human Services has excellent information on healthy vegetarian alternatives and tips to making a nutritious meal.
• Buzzfeed created this comprehensive list of common food bank wish list items.

In many advice columns and informational resources for caregivers of loved ones with Alzheimer’s disease, you’re likely to find recommendations that suggest unplugging the stove. There’s solid reasoning behind this advice: Some people who suffer from Alzheimer’s disease may begin to cook but lose track of what they’re doing partway through the process. When the stove is forgotten, the results can be disastrous.

So while there’s a valid safety reason behind preventing loved ones with Alzheimer’s disease from inadvertently putting themselves in harm’s way by cooking alone, there are an abundance of valid reasons why cooking can be a beneficial activity for people who have Alzheimer’s disease – all the better when it means spending quality time with someone they care about.

We’ve put together this comprehensive guide encompassing the cognitive, emotional, and other health-related benefits of cooking for people with Alzheimer’s disease, how to create a safe environment for cooking and baking, ways caregivers can assist to make the activity enjoyable, and addressing eating challenges that may arise among individuals suffering from Alzheimer’s disease.

What You’ll Find in This Guide:

• Cognitive and Health Benefits of Cooking with Alzheimer’s
• Emotional Benefits of Cooking with Alzheimer’s
• How to Make Cooking a Safe and Enjoyable Experience for Someone with Alzheimer’s
• Eating with Alzheimer’s: Tips and Tricks for Overcoming Eating Challenges

Cognitive and Health Benefits of Cooking with Alzheimer’s

The following resources offer information on the cognitive and other health benefits of cooking with Alzheimer’s and the positive effects of being able to continue participating in activities that were once enjoyable.

• Music and cooking are both noted as positive activities that can help with behavior problems for people with Alzheimer’s disease or dementia. As a bonus, these activities often offer stress-relieving benefits for caregivers, as well. This resource describes the results of a study, which found that two one-hour sessions weekly over a four week period resulted in improvements in patients’ average behavioral scores and in caregivers’ average distress scores.
• Washing up, cooking, and cleaning are activities that can actually reduce the risk of Alzheimer’s disease, even in individuals who are over 80. This article from the U.K.’s Daily Mail reveals the findings of research that show the benefits of moderate, everyday activities such as cooking and cleaning in potentially warding off Alzheimer’s disease.
• Even in the early, mild stage of Alzheimer’s disease, sufferers may lose interest in activities that they once enjoyed, such as cooking. Finding ways to make these once-enjoyable activities more pleasurable and functional for a person with Alzheimer’s disease can help them to maintain their sense of self and purpose.
• By remaining active and continuing to do the things they once enjoyed, people with Alzheimer’s disease are often able to maintain their skills and independence longer. This resource from the Alzheimer’s Society outlines the many benefits of staying active and involved for people with Alzheimer’s disease.
• Cooking is among the Instrumental Activities of Daily Living (IADLs). Caregivers typically have to play an increasingly larger role in aiding with these activities as Alzheimer’s disease progresses. This resource offers a helpful explanation of how the caregiver’s role may evolve over time and how to allow a person with Alzheimer’s disease to maintain as much independence as possible.
• The Montessori Method is one method that’s gaining ground as a means for working with Alzheimer’s sufferers. As the Montessori Method involves engaging individuals through the five senses, cooking is one activity that fits into this methodology and helps Alzheimer’s sufferers to connect with the world around them.

Emotional Benefits of Cooking with Alzheimer’s

The following resources provide information on the emotional benefits of cooking with Alzheimer’s, such as facilitating positive personal interactions, the ability for familiar routines to stir memories, and the ability to maintain a sense of self-worth and independence.

• Continuing to participate in activities and hobbies they once enjoyed is important for people with Alzheimer’s disease. These activities can stir memories, help to build or strengthen emotional bonds and connections with others, help them to feel more engaged with life, and even reduce feelings of stress and anxiety or irritability, that Alzheimer’s disease often brings.
• Many activities for people with Alzheimer’s disease are designed to help maintain a person’s abilities, dignity, and self-worth. This resource offers guidance for planning activities that can help caregivers understand how to incorporate meaningful activities that will help to achieve these goals.
• Therapeutic cooking activities can reduce passivity and agitation among people with Alzheimer’s disease or dementia. This study evaluated the effects of therapeutic cooking activities and discusses the powerful meaning of food and cooking to older adults, making cooking activities an effective way to reduce the undesired emotional and behavioral side effects of Alzheimer’s disease.
• Being in a supportive environment and having positive personal interactions are among external factors that can contribute to “pleasant dementia.” As this article explains, there are usually a few things that have heavily influenced an individual’s life, and caregivers who are able to create connections between today and these pleasant, passion-inducing topics contribute to feelings of joy and excitement. For some people with Alzheimer’s, activities such as cooking a holiday meal evoke such pleasant emotions.
• There’s a clear link between negative emotions and unhealthy eating. While this resource doesn’t specifically examine these effects in people who suffer from Alzheimer’s, rather people in general, it’s worth noting that an unhealthy diet can have a negative impact on emotions – all the more reason to help to ensure your loved ones and care recipients are consuming a healthy diet rich in vitamins and nutrients.

How to Make Cooking a Safe and Enjoyable Experience for Someone with Alzheimer’s

Cooking offers many benefits for people who suffer from Alzheimer’s disease, yet it can also be a dangerous activity if the person experiences certain symptoms of the disease and participates in cooking activities without proper supervision and preparation. The following resources offer guidance on creating a safe atmosphere for people with Alzheimer’s disease to enjoy the experience of cooking and baking.

• Even if a person with Alzheimer’s disease has difficulty with the more involved aspects of cooking a meal, there are plenty of simple ways to get them involved with activities in the kitchen. This article lists a multitude of cooking-related activities, such as setting the table, emptying the dishwasher, making simple recipes such as Jell-o or pudding, and other ideas.
• Sometimes, repetitive and consistent activities related to cooking are soothing – and easier for a person with Alzheimer’s to manage. This article describes putting a person with Alzheimer’s disease in charge of activities such as sorting, measuring, adding, and mixing ingredients. This strategy also leaves the riskier tasks, such as operating the stove, to a caregiver.
• Keep the work area safe and well-lit. Participating in activities they once enjoyed can play an important role in reducing irritation and aggression among people suffering from Alzheimer’s disease. As a caregiver, your role is to support these activities and make the environment as safe as possible. That means simplifying steps, providing a well-lit working area, and removing obvious hazards such as sharp knives and hot burners. As this resource points out, having an alternate activity planned is a good idea should the initial plan prove too frustrating. For instance, if the person with Alzheimer’s disease struggles with a complex recipe, have a simpler recipe or task planned so that they can still participate in the meal preparation process.
• Simple cooking tasks, such as whipping a batch of instant potatoes, shucking corn, or peeling apples are often easier for people with early or middle-stage Alzheimer’s who have difficulty with more complex recipes. Participating in the hustle and bustle of cooking in the kitchen, even if they’re not in charge of preparing the entire meal, can bring a sense of familiar comfort to those suffering from Alzheimer’s disease who once prided themselves on their culinary skills.
• Even activities directors for senior living communities offer cooking classes for residents with Alzheimer’s disease. Activities such as cutting up different types of fruit to make a fruit salad or hosting a bar-be-que with a countertop grill (of the George Foreman variety or something similar) can create a fun and inviting atmosphere enjoyable for all. Aside from hot dogs, countertop grills can be used for chicken breasts, quesadillas, or even grilled cheese sandwiches. Caregivers can do the same in their own homes – there’s nothing like a grilled cheese sandwich to bring feelings of childhood nostalgia.
• There are many ways to get a person with Alzheimer’s disease involved in household cooking and baking activities, allowing caregivers to make adjustments based on the progression of the disease and the severity of symptoms and effects from day to day. Sometimes, people with Alzheimer’s disease are more functional in the morning hours, while others function better in the evenings, for instance. This resource lists a variety of ways a person with Alzheimer’s can participate in cooking, including determining what ingredients are needed to prepare a dish, making a dish, measuring, mixing, and pouring ingredients, explaining to another person how the recipe is made, tasting food, or even simply watching others prepare a meal.
• Distractibility, forgetfulness, and difficulty following directions are a few symptoms that people with Alzheimer’s disease often experience. These symptoms can make unsupervised cooking dangerous, leading to fires, burns, or other injuries. But with caregiver support and precautions, cooking can continue to be an enjoyable activity.
• “Remaining active, engaged and socialized has been shown to slow the progression of the disease and help the person cope with and adjust to changes in the brain. For all these reasons, planning their loved one’s day is as important for family as is managing medical care,” according to CaringNews.com. This article suggests that it’s beneficial to allow people with Alzheimer’s disease to continue participating in daily activities that they have always enjoyed. Caregivers can help by simplifying complex tasks, such as preparing and measuring ingredients ahead of time, having utensils readily available, and being available to offer guidance and support during cooking activities are helpful modifications.

Eating with Alzheimer’s: Tips and Tricks for Overcoming Eating Challenges

Unfortunately, Alzheimer’s disease often brings with it several challenges related to eating and nutrition. A change in the senses of taste and smell, for instance, can make certain foods seem less appetizing. Likewise, other challenges, such as difficulty using utensils or swallowing and chewing problems can lead to eating challenges. The following resources offer information on the eating-related challenges that may arise and provide tips for coping.

• For people with Alzheimer’s disease, getting regular, nutritious meals can become a challenge with the progression of the disease. As cognitive function declines, problems such as feeling overwhelmed by too many food choices and difficulty using utensils can make eating a less-than-enjoyable activity. This resource offers a number of tips for overcoming these common eating challenges, such as serving only one or two foods at a time and keeping place settings simple.
• People with Alzheimer’s may experience changes in their sense of taste and smell. This article shares the story of Paula Wolfert, who spent many years mastering cooking, and how she has simplified cooking and eating after her diagnosis, as well as how she cooks alongside her caregiving partner most days.This article from the Wall Street Journal also shares Paula’s story, noting how she focuses on eating brain-healthy foods following her diagnosis.
• Sticking to the basics, avoiding processed foods, focusing on the produce aisle, and emphasizing a variety of foods to ensure that a person with Alzheimer’s is getting the right nutrients are tips often offered by nutritionists and dieticians. This article offers advice from nutritionist Alyson Hendershot on proper diet and nutrition, as well as cooking tips, for people with Alzheimer’s disease.
  Try to stick to consistent meal times each day and create a quiet eating area by turning off the television and removing other distractions. This resource offers a number of tips to make meal time easier for people with Alzheimer’s disease.
• Caregivers must be able to pick up on various clues that signal problems with eating or nutrition among people with Alzheimer’s disease. This resource explains the challenges that can arise for Alzheimer’s patients, including refusal to eat, rejection of food, being too distracted during meal times, being unable to use utensils properly, and difficulties chewing or swallowing.
• Eating-related challenges can arise from a number of factors, such as environmental issues, behavioral and psychological issues, or even problems with the food or menu itself. This resource is a helpful guide for caregivers, offering tips for assessing eating challenges and working around them to ensure proper nutrition.

One of the primary concerns for Alzheimer’s caregivers is ensuring the safety of their loved one, but this doesn’t have to mean excluding beloved activities, especially cooking. By implementing the advice in this guide, creating family meals can be a safe and beneficial way for caregivers to share some quality time, as well as delicious recipes, with their beloved friend or family member.

Beginning cooks might not know how versatile a knife can become in the hands of a professional chef. Anyone who doesn’t know the differences between knife skills such as mincing, dicing, and chopping has quite a bit to learn. Luckily, it doesn’t take long to start learning these skills. Just because you’ve minced a few onions, however, doesn’t mean that you know how to do it properly. These are skills that chefs spend years perfecting.

Mincing

Mincing gives chefs finely cut chunks of an ingredient such as onions, garlic, or squash. The proper mincing technique varies slightly depending on the ingredient, but cooks can adjust their techniques easily when encountering new foods.

To mince garlic, use a knife with a thin, sharp blade. Cut the garlic into strips, running from the head to the root. Turn the strips at a 90 degree angle and cut them into small pieces.

Chopping

Chopping is a versatile technique that works well with a chef knife or a cleaver. Hold the cleaver’s handle securely and place your other hand on the top, dull side of the blade. This lets you control the cleaver easily so that you can create large or medium chop sizes.

Dicing

Dicing is a subcategory of the chopping technique. The major difference is that dicing creates small chunks. Chefs can use smaller knives for this technique, although experts could still dice with cleavers. Regardless of the knife, having a Granton edge helps create smaller, even cuts.

If you need to hold the ingredient while dicing it, be sure to use the “claw hand” technique. This reduces the risk of injury by removing your fingers from the dicing area.

Julienning

Julienning creates long, thin strips. This technique is most commonly associated with cutting vegetables, but chefs can translate the skill into techniques used when preparing ingredients such as fish, meat, and cheese.

To julienne properly, use your middle, ring, and pinkie fingers to grasp the top of a chef knife’s handle. Your forefinger should rest on one side of the blade while your thumb provides support from the other side. Use the knife to cut off four sides of the ingredient. This will create a block that is easy to work with.

Now, cut the ingredient into uniform, lengthwise sections. Do not “chop” straight down. Instead use a rocking motion that allows the knife’s blade to move easily through the vegetable or other ingredient.

Stack the sections on top of each other and use the same technique to cut them again. This should produce long, slender cuts of the ingredient.

Chiffonade

“Chiffonade” is a French word that means “made of rags.” Chefs primarily use the style when cutting herbs such as basil or mint. To chiffonade basil leaves, stack the leaves on top of each other and roll them into a tube. It should look like a green cigar.

Use an extremely sharp knife to cut the leaves using the same rocking motion from the julienne section. This will create short shreds of the herb, making it perfect for adding flavor to dishes.

These basic knife skills can make cooking easier and safer. Learning how to use them properly is an essential step for every chef.

Cooking may seem like a monotonous chore involving a small amount of skill to get through with daily living. In today’s society, most people look for the fastest way to prepare ordinary dishes. A simple cookbook or family recipe introduces a little variety, but it rarely gets beyond cooking basics. When people specialize in food preparation, it becomes a work of art that aims for salivary satisfaction. Many people refer to this type of cooking as the culinary arts.

The culinary arts encompass a wide array of fields that have to do with food preparation and other duties related to cooking. Chefs and cooks specialize in the culinary arts, with many who can do more than create the occasional good meal. In fact, most have learned how to plan meals, menus, and manage kitchens. Chefs and cooks receive their training either in restaurants or culinary schools. Chefs can eventually take on greater responsibilities with enough experience, such as ordering inventory, staffing cooking stations, and fulfilling orders.

The History of the Culinary Arts

Before the creation of culinary schools, professional cooks acted as the teachers for apprentices who wanted to learn the tricks of the trade. The Boston Cooking School became the first culinary arts school to teach formal instruction in a classroom setting. Fannie Farmer, an American culinary expert, attended the school as a student before becoming the instructor and principal of the school in 1877. In 1896, Farmer published the Boston Cooking School Cookbook, a textbook that introduced the importance of using exact measurements while cooking. Her published material laid the groundwork for culinary instructional material.

In 1929, the American Culinary Federation formed as an intermediary for students seeking education and training in the culinary arts. The founding of the federation also led to the assemblage of the United States Chef Club. The American Culinary Federation continues to assist students in leading their educational path through apprenticeships and certifications. A surge of students became interested in the culinary arts after the post-war era due to a booming economy. This led to the widespread availability of culinary arts instruction to massive audiences.

In 1946, James Beard shifted his focus to the television screen to reach his audience. A handful of brick-and-mortar schools emerged from this point onward. For instance, Yale University opened the New Haven Restaurant Institute, also known as the Culinary Institute of America, in 1946. The school relocated to Hyde Park, New York and opened an additional campus in California. In 1973, Johnson and Wales University opened its College of Culinary Arts. In 1976, the American Culinary Federation Educational Institute coordinated apprenticeships with the aid of a government grant. It continues to assist culinary students with the opportunity to learn the trade with paid on-the-job training. Today, a host of educational opportunities exist for students looking to gain the necessary experience to work competently in the field.

Culinary Education and Training

The majority of chefs and cooks learn their skills while on the job. Others have chosen a formal path of education and training at a culinary arts school, community college, technical school, or four-year university. A few have learned through apprenticeship programs or the armed forces. Culinary programs at any of these educational institutions allow students to practice their cooking skills under supervised instruction. Culinary programs cover all aspects of working in the kitchen, including menu planning, food sanitation, purchasing inventory, and staffing cooking stations. Most culinary programs require students to gain experience through an internship or apprenticeship.

Apprenticeship programs offered by professional culinary institutes, trade unions and industry associations provide paid on-the-job training for students looking to hone their skills. The majority of apprenticeship programs last about two years. Students enrolled in an apprenticeship program learn in a classroom setting and work environment. The American Culinary Federation accredits more than two hundred training programs and sponsors apprenticeships across the nation. Some students have chosen mentorship programs that work similar to apprenticeships, except they work under the direct supervision of experienced chefs. In addition, members of the armed forces who served as chefs or cooks often receive formal training while enrolled. Students who learn in restaurant settings without formal training can obtain certifications to prove their competency in the field.

Prospective students need to possess certain qualities before pursuing the culinary arts. While formal training instills and reinforces these qualities, students must possess the tenacity to continue with it in the workforce. The culinary arts involve more than having good cooking skills. It requires having good business skills, time management skills, leadership skills, manual dexterity, and creativity. A keen sense of smell also ranks high as a necessary skill to becoming a competent chef or cook. Chefs and cooks who show a high level of competency in their field may have plenty of opportunities presented to them for advancement in the field.

Grill Safety Tips

Every year as we fire up the barbeque in the summer, we might not be aware of the thousands of injuries, fatalities, and fires that are caused due to outdoor grills. In order to enjoy a safe, incident-free outdoor meal experience, it is important to educate ourselves on the crucial points of grilling safety. Apart from this we also need to know how to equip ourselves with the right tools for preventing and handling any potential hazards. In this article we’ll have a look at the basics of safe grilling habits and techniques.

Read the Owner’s Manual

While it may be a bore to flip through the entire manual, this one simple step can go a long way in preventing mistakes. Beyond the assembly instructions, pay special attention to usage advice and safety tips. If there seems to be something wrong with the grill alert the manufacturer instead of attempting to use the grill . Their information is usually available in the manual or on their website.

Only for Outside Use

No matter how small a grill might be it should always be used outdoors. The key is to use it in an area where smoke and emissions can freely escape. This means that it isn’t even safe to use it in an outdoor tent or similar enclosure. The reason for this is because grills create carbon monoxide. The gas is virtually undetectable but fatal for humans and pets. Another important reason to use grills in a well-ventilated spot is to avoid sparks and cinders from setting materials or plants on fire.

Keep Grill Stable

Grills have the potential to cause much danger. They contain hot coals, searing metal racks, heavy parts, and might be connected to a propane tank. To avoid any of these items falling over and potentially causing an emergency situation, owners should take every effort to secure the grill. Keep it on a flat, stable ground area. It is a good idea to place a few heavy rocks around the legs especially if there are wheels to prevent the grill from accidentally being tipped or pushed.

Follow Electric Codes

Take the time to research your area’s regulations and codes about outdoor electric appliances. This is not only to avoid trouble with authorities, but more importantly it helps to avoid dangerous situations. When electric cords are required, wire them in a way where they are protected from water. It is best to place them in areas that do not receive heavy traffic.

Use Long-Handled Utensils

Food cooking on a grill tends to splatter and sizzle. By using utensils with long heat-safe handles, grill owners can prevent getting burned. Never reach for food on the grill with bare hands or with standard table utensils. Long tongs with serrated edges are extremely helpful since they can catch and hold on to the food better, to avoid accidental dropping.

Wear Safe Clothing

Long, flowing clothes can easily catch on fire if a person reaches over a grill. While it is important to be fully clothed while grilling, it is equally crucial to wear the right clothes. Roll up shirt sleeves above the wrist and make sure they do not hang down. An apron is handy for protecting skin and clothes, however do keep the strings properly tied and well secured. People with long hair should tie it back so that it does not hang above the flames. Appropriate oven mitts are also advisable to avoid burning the hands.

Keep Fire Under Control

A grill’s fire can very quickly increase in temperature and become out of control if the grill owner does not know how to handle it. In the event of flare-ups, one effective way to cope with it is by placing the grid at a higher level. Alternatively use a long-handled tool to disperse the coals so that the heat is not focused on one central area. Another method is to simply use the grill controls to maintain a lower temperature. For larger flames quickly but carefully move the food off the grill, and then sprinkle a little water over the coals.

Be Ready to Extinguish Flames

Even advanced grillers should be properly equipped in case a fire gets out of control. To this end, a fire extinguisher is vital to have next to the grill. Adults in the family should be familiar with using a fire extinguisher and know how to deploy it at a moment’s notice if necessary. In lieu of a fire extinguisher, a garden hose can work just as well if it is easily within reach. Another simple but effective remedy is a box of baking soda for extinguishing grease fires caused by food. Keep a waterproof, sealed container of sand nearby as well to smother the flames in an instant.

• Important Grilling Safety Tips

Gluten-free is a term that can be found with increasing frequency in grocery stores on food products, and mentioned in discussions about health. To understand what it means, it is necessary to first define the word “gluten.” Wheat, the wheat/rye hybrid triticale, barley, and rye, all contain a naturally occurring protein that is called gluten. Gluten serves several purposes. When baking, gluten traps gas so that baked goods such as bread will rise and become light and airy. It makes the dough created using wheat-based flour more elastic, and helps make the final baked product more chewy. It is also used as a thickener in some products and may be used to enhance the flavor in some foods. When a person is on a gluten-free diet, he or she only eats foods that do not contain this protein. Because gluten is often found in unexpected items, starting a gluten-free diet is not as easy as it sounds.

A gluten-free diet is not necessary, or helpful, for everyone. Celiac disease is one of the main reasons why people turn to a gluten-free diet. With celiac disease, gluten triggers an autoimmune response in the small intestine. As a result, nutrients are not properly absorbed, the person suffers from gastric problems, may have headaches and suffer from fatigue. A gluten-free diet is critical in the treatment of this disease. People with celiac disease, however, are not the only ones who are gluten intolerant. Some people may have a gluten sensitivity that is not related to celiac disease, and may need to reduce their gluten intake or follow a gluten-free diet. Non-celiac gluten sensitivity can cause people to suffer from stomach pains after eating wheat or other associated grains. They may also experience bouts of headaches, fatigue and grogginess.

In addition to avoiding foods that contain barley, wheat, rye and triticale, people on gluten-free diets should also be aware of other items that contain wheat and/or gluten. Graham flour, bulgur, farina, spelt and seminola all contain gluten and should be avoided when adhering to a gluten-free diet. Unless marked as gluten-free, tortillas, bread, pastries, and cereals will all traditionally have gluten in them. Beer, sauces, oats, gravy, soy sauce, imitation fish, lunch meats, salad dressings, and some candies can also contain gluten. For this reason, people will want to carefully check the labels of foods that they buy and look for items that are clearly labeled gluten-free. Items that can safely be consumed are foods that are made using soy, rice, potato, bean, and corn flours. According to the Mayo Clinic, buckwheat, hominy, millet, rice and flax may all be used as substitutes for wheat.

When first switching to this type of diet, people may find it challenging when it comes to baking or cooking. This challenge is two-fold. In one aspect, depending on where one lives and the presence of health food stores, it can be difficult to locate certain pre-made gluten-free items. This is especially true for gourmet or specialty items. Baking is another area that proves challenging for people who are new to gluten-free products. This is because of the way that gluten affects the final results of baked goods. For this reason, people who enjoy baking will need to experiment with gluten-free alternatives to discover the best ways to make the foods that they enjoy. Fortunately, there are numerous recipes available for not only baked goods, but also healthy, gluten-free meals as well.

Breakfast

• Orange Millet Pancakes Recipe
• Cooking Gluten-Free Recipes and Information – Including Breakfast (PDF)
• University of Illinois Springfield Recipes of the Month, With Gluten-Free Waffles
• Smoked Salmon and Vegetable Egg Bake (PDF)
• Bacon and Egg Cups

Lunch

• Real Simple: Zucchini with Quinoa Stuffing
• Grilled Chicken and Corn Lettuce Wraps
• Gluten-Free Chicken Pot Pie
• Gluten-Free Recipes: Sloppy Joe Mix

Dinner

• Food Network: Gluten-free Fried Chicken
• Homemade Gluten and Lactose Free Vegetable Lasagna
• Gluten Free Crown Roast of Pork
• EatingWell: Grilled Tuna With Olive Relish
• Crisp Catfish with Apple-Celery Slaw

Desserts

• Hot Fudge Cake
• Amazing Gluten-Free Layer Bars
• Flourless Chocolate Cake
• Sweet Simple Caramel Apples
• University of Kentucky Gluten-Free Recipes: Triple Chocolate Flourless Brownies, Page 4 (PDF)

Snacks

• Gluten-Free Power Bars (PDF)
• Gluten-Free Ginger Rice Crunch
• Mayo Clinic Gluten-Free Healthy Recipes: Seasonal Fruit Palette
• Taste of Home: Gluten-Free Apple Cider Doughnuts Recipe
• Gluten Free Recipes, Including Gluten Free Puppy Chow (Muddy Buddies)

Kids Favorites

• Gluten-Free Cake Pops
• Sweet Potato French Fries Recipe
• Gluten Free Pizza That Your Kids Will Love
• Good Morning America: Elizabeth Hasselbeck’s Mac and Cheese (Video)
• Delicious Gluten-Free Oatmeal Cookies That Kids Love

The Jewish religion requires its followers to adhere to a very specific set of rules regarding food consumption. Acceptable foods and preparation practices are known as kosher. The book of Leviticus provides information as to the types of foods that can freely be eaten and how they should be prepared and cooked. The rules and laws are specific enough that Jews have to be especially careful to buy foods labeled as kosher. How an observant Jew cooks and eats is similarly regulated. Read on to learn about why people keep kosher and how to do so.

History of Kosher

People have been keeping kosher for as far back as Biblical times, or around 3,500 to 4,000 years ago. The practice increased significantly in the West when large numbers of Jews migrated to the United States. The first known instance of kosher food in the U.S. dates back to the mid-1600s. The most basic reason for keeping kosher is simply because the Torah outlines that it should be followed. However, many rabbis also further encourage it by suggesting that this type of diet helps to increase one’s spirituality and discipline, as well as furthering Jewish customs. Many also cite the practice’s stringent sanitary laws as a reason to eat foods that are prepared in a very hygienic manner.

• Nineteenth Century Kosher Cooking (PDF)
• Kosher History and Definitions (PDF)
• A History of Keeping Kosher
• An Explanation of Kosher
• Why Do People Keep Kosher?

General Rules of Being Kosher

The main rules of keeping kosher outline a number of foods that may or may not be consumed. Kosher laws also specify that animals and birds that are slaughtered for food must be killed according to ritual. Before cooking, all of the creature’s blood needs to be drained, and only some parts can be consumed. Mixing categories of foods is also regulated. Dairy products cannot be mixed with meats, while pareve (non-meat or dairy products) cannot be eaten with meats or dairy. For example, vegetables or fruit cannot be eaten with meat or dairy. These practices extend to food preparation and cooking as well, so that separate containers and utensils have to be used for each category of food. Some families color-code their kitchen tools according to food categories to prevent accidentally using them wrongly.

• Kosher Supervision, Laws, and More
• An Overview of Kosher Laws
• Kosher Rules and Practices (DOC)
• Main Kashrut Laws
• Creative Ideas for Kosher Recipes

Specifics of a Kosher Diet

In the meat category, Jews are allowed to eat common domestic farm animals that include cows, goats, and sheep, as well as more exotic creatures such as giraffe, ibex, and gazelle. Similarly, common farm-bred poultry such as ducks, geese, and chickens are acceptable. Technically turkey is a kosher meat, but because it was never specifically referred to in the Torah, some sects do not permit it. Standard fish such as tuna or salmon are safe for kosher diets. Jews are only allowed to consume the meat of creatures when a shochet (a Jew who is specially trained and licensed to butcher animals for food) kills the beast with a single slash to the throat. The knife that is used must be very sharp, and as the process very quick and painless, it is recognized as the cleanest and is the most humane way to slaughter the animal. Fruit and vegetables can be freely consumed as long as they are first checked for insects. Eggs from kosher animals are also acceptable, and this even includes caviar if it is obtained from kosher fish. Dairy foods include anything that contains milk. Dairy products are only allowed if they are derived from kosher animals and do not include any type of meat by-products or substances. Other items such as bread and cereal (which are considered as pareve) can be eaten if it does not contain dairy.

• Kosher Meat
• Meat, Dairy, and Pareve
• A Guide to Kosher Food Labeling
• Examples of Kosher Foods
• Kosher Meat and Dairy Consumption

Foods Forbidden in a Kosher Diet

Foods that are not allowed within the kosher guidelines are known as treif. When it comes to meat, Jews are not allowed to eat meat from animals that bear cloven hoofs or those that do not chew cud. Furthermore, while they can eat fish, they cannot consume water creatures that lack fins or scales, which eliminates shellfish and squid. Insects, scavenging creatures, reptiles, and amphibians are all excluded from a kosher diet. Since consumption of blood is prohibited, the shochet needs to ensure that recently killed animals are fully drained of their blood before the meat is available for consumption. Since eggs may sometimes contain bloodspots, they need to be carefully checked before eating and discarded if any blood is found.

• Distinguishing Between Kosher and Forbidden Foods
• Prohibited Food Preparation Practices
• Main Prohibited Foods
• Reference List of Kosher and Non-Kosher Foods
• Detailed Notes on Forbidden and Acceptable Foods

Everyone knows that eating healthy is the best option available for making a positive impact on your health. It can help you maintain a healthy weight, stay fit and just feel better overall. Knowing that you need to make good food choices is different from actually making those choices. When you are ready to change your eating habits, you need to take the time to evaluate all of your habits and to take the necessary steps so that you can embrace a healthy lifestyle. You need to think about the food that you are eating, where it comes from and how it helps you. Once you begin to make conscious choices about your eating habits, it will be easier to make the changes you need to succeed.

The government and various other nutrition agencies have outlined the basic guidelines for healthy eating. As a child, you may have learned about the Food Pyramid or heard about the My Plate initiative. The basic guidelines instruct an adult to eat about two cups of fruit a day. You should strive to eat between two and a half to three cups of vegetables each day. You should limit your grains to between six to eight ounces each day. Protein is an important part of any diet, and you should aim for between five to eight ounces each day. If you do not want to eat meat, there are plenty of healthy plant based proteins options available. Dairy is another important food group, and you should make sure you are getting about three cups each day. You also need to make sure you are choosing healthy fats and oils such as the oils found in nuts or certain vegetables. You need between five to seven teaspoons of oils each day.

Once you understand what you should be eating to stay healthy, you need to start thinking about how to eat each of the food groups. The fresher the fruits and vegetables you eat, the more nutrients you will receive from them. If possible, you should eat at least a portion of your daily vegetable intake raw. This will give you the most nutrients possible. When you are eating your grains, look for whole grains instead of items that have been overly processed. Choosing to bake or grill your meat will be healthier than frying it. You can choose organic fruits and vegetables to avoid the pesticides that are on other fruit.

Changing your eating habits may come a little bit at a time. You need to make it easy to consume the healthy foods you want to eat. Take the time each week to slice up the vegetables you are planning on snacking on. Take the time get rid of the processed junk food in your house, and at your office. If you put healthy options in their place, it will be easier to make the changes. The more processed food you can remove from your diet, the better off you will be. Cooking from scratch and cutting out fast food will give you more control over the food you eat.

Changing eating habits can be difficult. Food addiction is a real affliction. You may not realize that you are addicted to many of the processed foods that you eat. Some people find that completing a detox diet of eating only fruits and vegetables and lean meats for a few days can help break some of the worst eating habits. If you do this, you will slowly add in whole grains after one or two days. One of the goals is to completely eliminate processed sugar from your diet. Another approach is to only eat sugar on specific days each week. You may slide as you begin to change your eating habits. The key is to not give up when you make a mistake. Resolve to begin eating better again, and then stick to it. Your body will adjust to the healthy foods that you are eating, and soon you will crave fruits and vegetables instead of sugary snacks and potato chips. If you are still having a difficult time, you should consult with a professional nutritionist. Check with your health insurance company to see if they will cover the cost for one or two appointments, especially if you are overweight.

Here is additional information on making healthy food choices.

• Eat Right to Have a Healthy Weight
• Eat Right: What Healthy Food Choices Should I Make?
• Eat Right When Money’s Tight
• Eat Healthy
• How to Eat for Health
• Tips for Eating Healthy When Eating Out
• Guide to Eating Healthy
• Healthy Eating Plate and the Healthy Eating Pyramid
• Healthy Eating and Nutrition
• Eating Healthy as You Age
• Does Eating Healthy Really Cost More?
• Healthy Eating: Make It Happen

One of the most rewarding ways to work is by turning something you already enjoy into a career. For many people, cooking translates to a career path in the culinary arts. This field involves cooking or working with food in many different ways. While people may initially start out by studying a broad-based course, they can later focus on a more specialized field. Culinary school graduates typically find themselves working in a wide variety of jobs, including restaurants, hotels, hospitals, and even the military. Read on to discover more about this extremely practical and hands-on career path.

Culinary Schools

There are many culinary schools around the globe, but only a few have gained a prestigious status, akin to the Harvards and Princetons in our world. Some of the most famous ones include Paris’ renowned Le Cordon Bleu, and the Culinary Institute of America. At a culinary school, students can expect to study theoretical courses as well as practical classes in a real kitchen environment. When considering culinary schools in the United States a key factor is ACF accreditation. This accreditation is granted by the American Culinary Federation, a professional group that oversees culinary education all across North America. It is not necessarily true that students have to pay skyhigh fees to obtain a culinary degree. There are several ACF accredited community colleges with lower fee rates that are also able to offer a strong education. Apart from the main tuition, students should also consider the additional costs of uniforms, books, cooking supplies, and their room and board. It is a wise idea for potential students to tour the school and its facilities before accepting any offers. In particular, take note of the facilities and the ratio of students to professors. Students who already have an idea of the culinary field that they wish to specialize in should find out whether the school offers related courses or a degree. Some schools may also have the option of work-study programs, thus allowing students to gain real world experience and potential employer contacts while still in school.

• Culinary Degrees – Learn all about deciding whether to attend a culinary school, finding an appropriate one, and applying to it.
• Culinary Schools – Use an interactive map to locate culinary schools and programs in every state in the country.

Culinary Careers

Many students enter culinary schools with hopes of simply becoming a chef, however there is a wide range of other related careers that they can also pursue as an alternative since it can be somewhat difficult to obtain a well-paying job as a chef. In 2008, chef and cook positions numbered approximately a million in the United States. Keep in mind that popular television cooking shows can be rather misleading. Many culinary students feel discouraged when they view small, cramped kitchen conditions that many restaurants tend to have. Several chefs who do create a highly successful career for themselves do so by opening their own restaurants, which allows them to create their own vision in terms of cooking, as opposed to adhering to another person’s menu. Some other examples of the paths that culinary graduates follow include food science technicians, dieticians, hotel line cooks, nutrition consultants, sous chefs, bakers, demonstration chefs, culinary educators, food researchers, restaurant managers, test kitchen chefs, and much more. Apart from cooking, a typical day for a chef usually also involves creating recipes and menus, food preparation, delegating work to sous chefs and assistants, training staff, and ordering supplies.

A common experience for graduates is to work in a certain job and gain further skills and knowledge through on-the-job experience. Many culinary careers do require a degree or equivalent certification in culinary arts, as well as a certain amount of job experience. For example, an executive chef for an upscale establishment would normally be required to have several years of work experience as well as a formal education. Some careers, such as pastry chefs and culinary educators may also require the candidate to have ACF certification. Younger students need not feel overwhelmed by the breadth of experience that many older chefs seem to have. In fact, around twenty percent of kitchen staff in the United States are in their late teens.

• Chefs and Head Cooks – View a detailed job outlook for chefs and head cooks, including average salaries, education requirements, work experience, and job availability.
• Culinary Related Careers – Read more about working as a cook, a pastry chef, or in restaurants, along with some helpful tips about the types of skills and experience that are needed.

Many people would be surprised to discover that some types of fats are actually a nutrient and are good for the body. Referred to as lipids, fats can be either solid or liquid depending on the type. They are compounds that are made up of hydrogen, carbon, and oxygen, and are found in animal tissue and plants. On their own, fats are not bad for the body, in fact they are necessary. There are, however, problems with certain kinds of fat. When a person eats too much of the wrong types of fat they can develop health problems such as increased cholesterol, type II diabetes, heart disease and even cancer. Understanding fat will help people understand how it can be both beneficial and problematic. As a result, it will also help people to make healthier choices in their food choices.

Fats are a necessary nutrient that the body needs. It is crucial in helping the body function as it should. One of the reasons why fats are important is that they are an efficient source of energy for body. It also helps the body absorb important vitamins, such as Vitamins A, D, and E. Fats are important for brain function and healthy cells. Organs in the body are protected by fat, which acts as a protective cushion. Skin also benefits from fat which gives it a healthier appearance and helps it to better insulate the body.

When discussing fats, there are different types to be aware of. This includes the fat that the human body makes as a result of consuming too many calories and dietary fats. Dietary fats may be broken down into two groups – fats that are harmful and fats that are healthy. There are two types of harmful fats, which are saturated fats and trans fats. Both come from animal-based foods and are often solids. With saturated fats, there is the increased risk of elevated blood and LDL cholesterol levels. While it raises what is called your bad cholesterol levels, it lowers your “good” cholesterol levels. Consumption of saturated fats may lead to type II diabetes or cardiovascular disease. Unlike saturated fats, a majority of trans fats are created. This is done during a process that makes liquid oils more solid by adding hydrogen. This type of fat may elevate a person’s risk of heart disease. Trans fats are often labeled as partially hydrogenated oils. Fried foods are an example of trans fats and also saturated fats. Butter, fatty beef, whole milk, and pork also contain saturated fats.

The second group is healthy fats, which includes monounsaturated fats and polyunsaturated fats. Foods containing monounsaturated fats have a number of potential health benefits, such as helping to control blood sugar, improving blood cholesterol levels and reducing the risk of heart disease. Avocados, peanut butter, and oils, such as olive oil and sunflower oil, contain this type of fat. Plant-based foods are the primary source of polyunsaturated fats. Eating foods that contain this type of fat may improve one’s blood cholesterol, reduce the risk of coronary artery disease, and lower blood pressure. Vegetable oils are a source of polyunsaturated fats as are fish that are high in fats, such as mackerel, trout, or salmon. Omega – 3 fatty acids are polyunsaturated fats. Healthy fats are often liquid when at room temperature, but solidify at cooler temperatures.

Fats are relatively high in calories and should be used in moderation. This includes the healthy fats. Despite their benefits, they contain the same amount of calories as unhealthy fats. Across the board, every fat gram has nine calories. The overconsumption of calories leads to a build-up of body fat, which may lead to obesity, type II diabetes, or other health problems.

Healthy fats should be included as a part of a healthy diet; however, due to the number of calories per gram, people should be aware of exactly how much is in their daily diet. Less than 30 percent of one’s daily calories should come from fat, with less than ten percent from saturated fats, ten percent or less from polyunsaturated fats, and between ten and fifteen percent from monounsaturated fats. Diets should consist of fish, lean meats and poultry, as well as fresh fruits, vegetables and whole grains. Dairy products should be fat-free or low-fat. When reading labels in grocery store, caution should be used when labels read “0 Trans Fats” or if there is a claim that the food is “Trans fat-free.” Often these food items will be high in saturated fats and are not as healthy as the label implies.

Fats are a necessary nutrient that provides numerous benefits to the human body. The key to healthfully including fats in one’s diet is to understand what is both good and bad about them. This includes knowing which fats to avoid and which fats are actually healthy. Even healthy fats, however, should be included with care in one’s diet.

For low-fat recipes, please see the following links.

• Almost Fat-Free Cornbread
• Mayo Clinic: Ginger Marinated Grilled Portobello Mushrooms
• Good Housekeeping: Healthy Makeover – Green Bean Casserole
• Better Homes and Gardens: Red Beans and Rice Burger