Florida Technical College
Your Future Begins with FTC

Click below to view Main Menu

Posts Tagged ‘recipes’

Love To Cook? 5 Reasons To Consider Enrolling In A Culinary Program

Posted on April 1st, 2016 by Florida Technical College

Love To Cook? 5 Reasons To Consider Enrolling In A Culinary Program Do you have a natural knack when it comes to whipping up delicious meals in the kitchen? Are you someone who has always enjoyed cooking but has never considered it a viable career? Have you always wondered what it might be like to be a professional chef? If so, then enrolling in a culinary program might be right up your alley! Teaching you the fundamental art of cooking along with classic and modern culinary techniques, culinary school can give you the tools you need to succeed. Still not sure if culinary school is right for you? Check out these 5 reasons why you might want to consider enrollment today.   1.) Master the Tricks of the Trade First and foremost, going to culinary school can help you master the tricks of the trade, or in other words, the techniques that will be necessary in the kitchen to help you succeed. In fact, during culinary school you can expect to learn how to prepare international recipes, serve customers and even organize a dining room. At Florida Technical College, you will even be able to put your skills to the test at our very own “Zazon Café” which is open to the public.   2.) Travel the World The benefits of enrolling in a culinary program don’t end there. In addition to helping you master the tricks of the trade, you’ll also have the opportunity to travel the world if you choose. Whether you dream of working on a cruise ship, hotel, or even a restaurant across the world, with a background in professional culinary techniques, you’ll be able to take your skills on the go. Stay at home or head across the globe, it’s up to you!   3.) Become Your Own Boss Does being your own boss sound like a dream come true? Luckily, culinary professionals have no problem becoming independent professionals. After all, whether you choose to work as a private chef or even open your own restaurant, as a professional chef you’ll have the opportunity to become completely self-employed.   4.) Enjoy a Competitive Salary Earning an average pay of around $41,000 annually, professional chefs are able to enjoy a highly competitive salary. While estimates can vary by location as well as by experience, completing a culinary program will give you a competitive edge when it comes to seeking employment. If you’re looking for a career that will enable you to earn a comfortable living, rest assured that completing culinary school could be just what you need to take that next step forward.   5.) Learning Beyond the Classroom Going to culinary school enables you to not only develop an employable skill but a skill that you will use for the rest of your life. After all, just consider how many times you cook. If you’re like a lot of people, probably more often than you can even count! As a chef, you’ll develop culinary techniques that you will be able to take with you wherever you go. Whether it’s perfecting the Christmas roast or treating your loved ones to a delicious home cooked meal, as a chef, you can rest easy in knowing that your learning goes beyond the classroom. If you have a passion for cooking, there has never been a better time to consider enrolling in a culinary program. Fully accredited by the Accrediting Commission of the American Culinary Federation Education Foundation (ACFEF), Florida Technical College can help you make your culinary dreams a reality. Whether you are ready to enroll today, or would simply like to learn more about the culinary program at FTC be sure to click the link below. Request Information RELATED ARTICLES: Questions to Ask When Choosing a Culinary School Learn to Create Delightful Desserts & Earn the Pastry Chef Title School for Culinary Arts

Holiday recipes that will make you Gobble till you Wobble!

Posted on November 16th, 2015 by Florida Technical College

It’s the holiday season, a time of presents, family and more importantly eating until we enter food comas. During this time of roasted ham, turkey, chicken and all sorts of traditional dishes, it is important and crucial to not neglect the sides. Let’s go beyond the green bean casserole, mashed potatoes and cranberry sauce. The Culinary Program at Florida Technical College is here to brighten your dishes with holiday yumminess and cheer. Here is a list of some knock-your-holiday-socks-off, side dish recipes that will be sure to impress even the grumpiest scrooge this holiday season: Loaded mashed potatoes. Mashed potatoes always have and will be a staple of all holiday dinners. If you thought that the buttery carbs couldn’t get better, think again! Serve this at your next holiday dinner and your family will have a new holiday favorite. Ingredients • 5 pounds potatoes, peeled and cubed • 3/4 cup sour cream • 1/2 cup milk • 3 tablespoons butter • Salt and pepper to taste • 3 cups (12 ounces) shredded cheddar cheese blend, divided • 1/2 pound sliced bacon, cooked and crumbled • 3 green onions, sliced Directions 1. Place potatoes in a Dutch oven with water and cover. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain and place in a large bowl. Add the sour cream, milk, butter, salt and pepper. Beat on medium-low speed until light and fluffy. Stir in 2 cups cheese, bacon and onions. 2. Transfer to a greased 3-qt. baking dish. Top with remaining cheese. Bake uncovered, at 350° for 30 minutes or until cheese is completely melted. Yields: 14 servings. Bacon, Onion and Rye Bread Stuffing Stuffing is Thanksgiving’s overall theme. We stuff ourselves with stuffing that we used to stuff our turkey. Stuffing can either be the favorite at a dinner or a neglected side. This bacon, onion and rye bread stuffing is sure to be a crowd favorite. Ingredients • One 9-inch-long loaf seeded rye bread, cut into 1-inch cubes • 4 tablespoons unsalted butter • 1 large sweet onion, such as Vidalia, halved and thinly sliced • 1 celery rib, cut into 1/4-inch dice • 1 teaspoon chopped sage • 1 teaspoon thyme leaves • 1/2 pound piece of bacon slab, sliced 1/2 inch thick and cut into 1/2-inch dice • 2 1/2 cups chicken stock or low-sodium broth • 1 egg • 2 1/2 teaspoons kosher salt • 1/2 teaspoon freshly ground pepper Directions 1. Preheat the oven to 375°. Lightly butter a 9-by-13-inch baking dish. On a large rimmed baking sheet, toast the rye bread cubes for about 15 minutes, tossing once halfway through, until lightly golden and dry. Transfer the bread to a large bowl. 2. In a skillet, melt the butter. Add the onion and celery; cook over moderate heat until tender, about 10 minutes. Add the sage and thyme and cook until fragrant, about 1 minute. Scrape into the bowl with the bread. 3. Wipe out the skillet. Add the bacon and cook over moderate heat until browned, about 10 minutes. Using a slotted spoon, transfer the bacon to the bowl with the bread. In a medium bowl, whisk the chicken broth with the egg. Pour over the bread mixture and add the kosher salt and pepper. Toss until the bread soaks up the liquid. Scrape into the prepared baking dish and cover with foil. Refrigerate for at least 1 hour or overnight. 4. Bake the stuffing for about 30 minutes, until hot throughout. Remove the foil and bake for about 30 minutes longer, until the top is lightly golden. Serve hot or warm. Brussels Sprouts with Pancetta Swinging away from the bacon we stumble onto the Italian version of bacon-pancetta. Brussels sprouts will always appear on holiday tables but very few times with this delicious Italian twist. Ingredients • 3 tablespoons olive oil • 1/2 pound sliced pancetta, diced • 4 shallots, thinly sliced • 1 pound Brussels sprouts, trimmed and halved • 8 baby Yukon gold potatoes, quartered • Salt and freshly ground pepper • 2 tablespoons unsalted butter • 1 lemon, juiced Directions 1. Heat oil over medium heat in a roasting pan or large skillet. 2. Add the pancetta and cook until golden brown and crisp. Remove the pancetta to a plate lined with paper towels. Add the shallots to the pan and cook until soft. Add the Brussels sprouts and potatoes and toss to combine. 3. Season with salt and pepper and roast in the oven until the vegetables are cooked through and golden brown. 4. Remove the vegetables from the oven and stir in the butter and lemon juice. Transfer to a platter and top with the reserved pancetta. This holiday season while you’re preparing these fun and delicious treats, why not think about a career in culinary arts? The holidays are a time of recreating classics and making them your own, which is done on a daily basis by professional chefs across the country. Here at Florida Technical College we pride ourselves in creating the innovative chefs of tomorrow. We also offer financial aid to those who qualify. Don’t wait any longer, call today and have people creating your staple dishes for all their upcoming holiday gatherings!