a cooking competition essay

Report Writing: Cooking Competition

A couple of examples to help with your report writing on a cooking competition.

Table of Contents

Cooking competitions are a thrilling way to showcase culinary skills and creativity. Recently, I had the opportunity to attend a cooking competition and witness some of the most talented chefs in action. The competition was held in a state-of-the-art kitchen, with all the necessary equipment and ingredients provided to the participants. In this essay, I will provide a descriptive account of the competition, including the venue and setup, the cooking process, and the final dishes.

The competition took place in a large kitchen with multiple cooking stations. Each station was equipped with the latest cooking appliances, including gas stoves, ovens, and blenders. The participants were provided with a wide range of ingredients, including fresh vegetables, meats, and spices. The kitchen was well-lit and ventilated, creating an ideal environment for the chefs to work in. The setup was well-organized, with each station labeled and numbered for easy identification.

The cooking process was intense and captivating. The chefs were given a limited amount of time to prepare their dishes, adding to the excitement and pressure of the competition. The contestants used a variety of cooking techniques, including grilling, baking, and frying. Each chef incorporated unique flavors and ingredients into their dishes, making them stand out from the rest. Some contestants even used unconventional ingredients, such as edible flowers and exotic fruits, to create a truly unique culinary experience.

The final dishes were evaluated based on their presentation, taste, and overall execution. The judges carefully examined each dish, taking note of the flavors, textures, and aromas. The top performers were identified based on their ability to balance flavors, create visually appealing dishes, and execute their recipes flawlessly. The judges also took note of the factors that contributed to the success of the contestants, such as time management, creativity, and attention to detail.

In conclusion, attending the cooking competition was an exciting experience that allowed me to witness the talent and creativity of some of the best chefs in the industry. The venue and setup were impressive, and the cooking process was intense and captivating. The final dishes were a testament to the skills and dedication of the contestants, and the judges’ evaluation process was thorough and fair. Overall, the cooking competition was a fantastic showcase of culinary expertise and creativity.

Cooking competitions are always exciting events that bring together food enthusiasts from all walks of life. The thrill of watching talented chefs whip up delectable dishes, the aroma of exotic spices and ingredients, and the anticipation of tasting the final results all contribute to a memorable experience. In this report, we will provide a detailed account of a cooking competition, including the venue, the dishes prepared, and the overall evaluation of the event.

The cooking competition was held at a spacious convention center in downtown. The kitchen setup was impressive, with state-of-the-art equipment and ample space for the contestants to cook comfortably. The ingredients provided were fresh and of high quality, which enhanced the quality of the dishes prepared. The overall atmosphere was lively and festive, with the contestants and spectators alike in high spirits.

The dishes prepared by the contestants were a feast for both the eyes and the taste buds. The contestants showcased their culinary skills by preparing a variety of dishes, ranging from savory starters to decadent desserts. The presentation of the dishes was impeccable, with each dish looking like a work of art. The taste of the dishes was equally impressive, with a perfect balance of flavors and textures.

The cooking competition was evaluated based on several criteria, including taste, presentation, creativity, and overall execution. The judges had a tough time deciding the winners, as all the contestants had prepared outstanding dishes. In the end, the top three winners were announced, and they received well-deserved recognition for their culinary prowess. Overall, the cooking competition was a resounding success, with everyone involved having a great time.

In conclusion, the cooking competition was an unforgettable experience that showcased the talent and creativity of the contestants. From the venue to the dishes prepared, everything was top-notch, making it a memorable event for everyone involved. We hope to see more such events in the future, as they provide a platform for aspiring chefs to showcase their skills and passion for cooking.

Cooking competitions are a great way to showcase culinary skills and creativity. Recently, I had the opportunity to attend a cooking competition and report on the experience. The competition was held in a spacious kitchen that was fully equipped with modern appliances and cooking equipment. In this report, I will provide a detailed description of the event, including the venue, the dishes prepared by the contestants, and the judges’ feedback.

The cooking competition took place in a large, well-lit kitchen that was fully equipped with modern appliances and cooking equipment. The contestants were provided with their own workstations, complete with stovetops, ovens, and ample counter space. The kitchen was set up in a way that allowed for easy movement and access to all the necessary equipment. The contestants were able to work efficiently and effectively, which contributed to the overall success of the competition.

The dishes prepared by the contestants were nothing short of extraordinary. Each dish was unique and showcased the individual talents and creativity of the contestants. The ingredients used were fresh and of high quality, and the presentation of the dishes was impeccable. The flavors were well-balanced and complemented each other perfectly. The judges had a tough time deciding on a winner, as all the dishes were exceptional.

The judges’ criteria for evaluating the dishes were based on taste, presentation, and creativity. They provided feedback and comments on each contestant’s performance, highlighting their strengths and areas for improvement. The judges were impressed by the contestants’ ability to think outside the box and create dishes that were both innovative and delicious. They praised the contestants for their attention to detail and their use of fresh, high-quality ingredients.

In conclusion, the cooking competition was a great success, showcasing the culinary talents and creativity of the contestants. The venue was well-equipped and allowed for efficient and effective cooking, while the dishes prepared were exceptional in taste, presentation, and creativity. The judges’ feedback and comments provided valuable insights into the contestants’ performance, highlighting their strengths and areas for improvement. Overall, the cooking competition was a memorable experience that left a lasting impression on all those who attended.

About Mr. Greg

Mr. Greg is an English teacher from Edinburgh, Scotland, currently based in Hong Kong. He has over 5 years teaching experience and recently completed his PGCE at the University of Essex Online. In 2013, he graduated from Edinburgh Napier University with a BEng(Hons) in Computing, with a focus on social media.

Mr. Greg’s English Cloud was created in 2020 during the pandemic, aiming to provide students and parents with resources to help facilitate their learning at home.

Whatsapp: +85259609792

[email protected]

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Six brilliant student essays on the power of food to spark social change.

Read winning essays from our fall 2018 “Feeding Ourselves, Feeding Our Revolutions,” student writing contest.

For the Fall 2018 student writing competition, “Feeding Ourselves, Feeding Our Revolutions,” we invited students to read the YES! Magazine article, “Cooking Stirs the Pot for Social Change,”   by Korsha Wilson and respond to this writing prompt: If you were to host a potluck or dinner to discuss a challenge facing your community or country, what food would you cook? Whom would you invite? On what issue would you deliberate? 

The Winners

From the hundreds of essays written, these six—on anti-Semitism, cultural identity, death row prisoners, coming out as transgender, climate change, and addiction—were chosen as essay winners.  Be sure to read the literary gems and catchy titles that caught our eye.

Middle School Winner: India Brown High School Winner: Grace Williams University Winner: Lillia Borodkin Powerful Voice Winner: Paisley Regester Powerful Voice Winner: Emma Lingo Powerful Voice Winner: Hayden Wilson

Literary Gems Clever Titles

Middle School Winner: India Brown  

A Feast for the Future

Close your eyes and imagine the not too distant future: The Statue of Liberty is up to her knees in water, the streets of lower Manhattan resemble the canals of Venice, and hurricanes arrive in the fall and stay until summer. Now, open your eyes and see the beautiful planet that we will destroy if we do not do something. Now is the time for change. Our future is in our control if we take actions, ranging from small steps, such as not using plastic straws, to large ones, such as reducing fossil fuel consumption and electing leaders who take the problem seriously.

 Hosting a dinner party is an extraordinary way to publicize what is at stake. At my potluck, I would serve linguini with clams. The clams would be sautéed in white wine sauce. The pasta tossed with a light coat of butter and topped with freshly shredded parmesan. I choose this meal because it cannot be made if global warming’s patterns persist. Soon enough, the ocean will be too warm to cultivate clams, vineyards will be too sweltering to grow grapes, and wheat fields will dry out, leaving us without pasta.

I think that giving my guests a delicious meal and then breaking the news to them that its ingredients would be unattainable if Earth continues to get hotter is a creative strategy to initiate action. Plus, on the off chance the conversation gets drastically tense, pasta is a relatively difficult food to throw.

In YES! Magazine’s article, “Cooking Stirs the Pot for Social Change,” Korsha Wilson says “…beyond the narrow definition of what cooking is, you can see that cooking is and has always been an act of resistance.” I hope that my dish inspires people to be aware of what’s at stake with increasing greenhouse gas emissions and work toward creating a clean energy future.

 My guest list for the potluck would include two groups of people: local farmers, who are directly and personally affected by rising temperatures, increased carbon dioxide, drought, and flooding, and people who either do not believe in human-caused climate change or don’t think it affects anyone. I would invite the farmers or farm owners because their jobs and crops are dependent on the weather. I hope that after hearing a farmer’s perspective, climate-deniers would be awakened by the truth and more receptive to the effort to reverse these catastrophic trends.

Earth is a beautiful planet that provides everything we’ll ever need, but because of our pattern of living—wasteful consumption, fossil fuel burning, and greenhouse gas emissions— our habitat is rapidly deteriorating. Whether you are a farmer, a long-shower-taking teenager, a worker in a pollution-producing factory, or a climate-denier, the future of humankind is in our hands. The choices we make and the actions we take will forever affect planet Earth.

 India Brown is an eighth grader who lives in New York City with her parents and older brother. She enjoys spending time with her friends, walking her dog, Morty, playing volleyball and lacrosse, and swimming.

High School Winner: Grace Williams

Apple Pie Embrace

It’s 1:47 a.m. Thanksgiving smells fill the kitchen. The sweet aroma of sugar-covered apples and buttery dough swirls into my nostrils. Fragrant orange and rosemary permeate the room and every corner smells like a stroll past the open door of a French bakery. My eleven-year-old eyes water, red with drowsiness, and refocus on the oven timer counting down. Behind me, my mom and aunt chat to no end, fueled by the seemingly self-replenishable coffee pot stashed in the corner. Their hands work fast, mashing potatoes, crumbling cornbread, and covering finished dishes in a thin layer of plastic wrap. The most my tired body can do is sit slouched on the backless wooden footstool. I bask in the heat escaping under the oven door.

 As a child, I enjoyed Thanksgiving and the preparations that came with it, but it seemed like more of a bridge between my birthday and Christmas than an actual holiday. Now, it’s a time of year I look forward to, dedicated to family, memories, and, most importantly, food. What I realized as I grew older was that my homemade Thanksgiving apple pie was more than its flaky crust and soft-fruit center. This American food symbolized a rite of passage, my Iraqi family’s ticket to assimilation. 

 Some argue that by adopting American customs like the apple pie, we lose our culture. I would argue that while American culture influences what my family eats and celebrates, it doesn’t define our character. In my family, we eat Iraqi dishes like mesta and tahini, but we also eat Cinnamon Toast Crunch for breakfast. This doesn’t mean we favor one culture over the other; instead, we create a beautiful blend of the two, adapting traditions to make them our own.

 That said, my family has always been more than the “mashed potatoes and turkey” type.

My mom’s family immigrated to the United States in 1976. Upon their arrival, they encountered a deeply divided America. Racism thrived, even after the significant freedoms gained from the Civil Rights Movement a few years before. Here, my family was thrust into a completely unknown world: they didn’t speak the language, they didn’t dress normally, and dinners like riza maraka seemed strange in comparison to the Pop Tarts and Oreos lining grocery store shelves.

 If I were to host a dinner party, it would be like Thanksgiving with my Chaldean family. The guests, my extended family, are a diverse people, distinct ingredients in a sweet potato casserole, coming together to create a delicious dish.

In her article “Cooking Stirs the Pot for Social Change,” Korsha Wilson writes, “each ingredient that we use, every technique, every spice tells a story about our access, our privilege, our heritage, and our culture.” Voices around the room will echo off the walls into the late hours of the night while the hot apple pie steams at the table’s center.

We will play concan on the blanketed floor and I’ll try to understand my Toto, who, after forty years, still speaks broken English. I’ll listen to my elders as they tell stories about growing up in Unionville, Michigan, a predominately white town where they always felt like outsiders, stories of racism that I have the privilege not to experience. While snacking on sunflower seeds and salted pistachios, we’ll talk about the news- how thousands of people across the country are protesting for justice among immigrants. No one protested to give my family a voice.

Our Thanksgiving food is more than just sustenance, it is a physical representation of my family ’s blended and ever-changing culture, even after 40 years in the United States. No matter how the food on our plates changes, it will always symbolize our sense of family—immediate and extended—and our unbreakable bond.

Grace Williams, a student at Kirkwood High School in Kirkwood, Missouri, enjoys playing tennis, baking, and spending time with her family. Grace also enjoys her time as a writing editor for her school’s yearbook, the Pioneer. In the future, Grace hopes to continue her travels abroad, as well as live near extended family along the sunny beaches of La Jolla, California.

University Winner: Lillia Borodkin

Nourishing Change After Tragedy Strikes

In the Jewish community, food is paramount. We often spend our holidays gathered around a table, sharing a meal and reveling in our people’s story. On other sacred days, we fast, focusing instead on reflection, atonement, and forgiveness.

As a child, I delighted in the comfort of matzo ball soup, the sweetness of hamantaschen, and the beauty of braided challah. But as I grew older and more knowledgeable about my faith, I learned that the origins of these foods are not rooted in joy, but in sacrifice.

The matzo of matzo balls was a necessity as the Jewish people did not have time for their bread to rise as they fled slavery in Egypt. The hamantaschen was an homage to the hat of Haman, the villain of the Purim story who plotted the Jewish people’s destruction. The unbaked portion of braided challah was tithed by commandment to the kohen  or priests. Our food is an expression of our history, commemorating both our struggles and our triumphs.

As I write this, only days have passed since eleven Jews were killed at the Tree of Life Synagogue in Pittsburgh. These people, intending only to pray and celebrate the Sabbath with their community, were murdered simply for being Jewish. This brutal event, in a temple and city much like my own, is a reminder that anti-Semitism still exists in this country. A reminder that hatred of Jews, of me, my family, and my community, is alive and flourishing in America today. The thought that a difference in religion would make some believe that others do not have the right to exist is frightening and sickening.  

 This is why, if given the chance, I would sit down the entire Jewish American community at one giant Shabbat table. I’d serve matzo ball soup, pass around loaves of challah, and do my best to offer comfort. We would take time to remember the beautiful souls lost to anti-Semitism this October and the countless others who have been victims of such hatred in the past. I would then ask that we channel all we are feeling—all the fear, confusion, and anger —into the fight.

As suggested in Korsha Wilson’s “Cooking Stirs the Pot for Social Change,” I would urge my guests to direct our passion for justice and the comfort and care provided by the food we are eating into resisting anti-Semitism and hatred of all kinds.

We must use the courage this sustenance provides to create change and honor our people’s suffering and strength. We must remind our neighbors, both Jewish and non-Jewish, that anti-Semitism is alive and well today. We must shout and scream and vote until our elected leaders take this threat to our community seriously. And, we must stand with, support, and listen to other communities that are subjected to vengeful hate today in the same way that many of these groups have supported us in the wake of this tragedy.

This terrible shooting is not the first of its kind, and if conflict and loathing are permitted to grow, I fear it will not be the last. While political change may help, the best way to target this hate is through smaller-scale actions in our own communities.

It is critical that we as a Jewish people take time to congregate and heal together, but it is equally necessary to include those outside the Jewish community to build a powerful crusade against hatred and bigotry. While convening with these individuals, we will work to end the dangerous “otherizing” that plagues our society and seek to understand that we share far more in common than we thought. As disagreements arise during our discussions, we will learn to respect and treat each other with the fairness we each desire. Together, we shall share the comfort, strength, and courage that traditional Jewish foods provide and use them to fuel our revolution. 

We are not alone in the fight despite what extremists and anti-semites might like us to believe.  So, like any Jew would do, I invite you to join me at the Shabbat table. First, we will eat. Then, we will get to work.  

Lillia Borodkin is a senior at Kent State University majoring in Psychology with a concentration in Child Psychology. She plans to attend graduate school and become a school psychologist while continuing to pursue her passion for reading and writing. Outside of class, Lillia is involved in research in the psychology department and volunteers at the Women’s Center on campus.   

Powerful Voice Winner: Paisley Regester

As a kid, I remember asking my friends jokingly, ”If you were stuck on a deserted island, what single item of food would you bring?” Some of my friends answered practically and said they’d bring water. Others answered comically and said they’d bring snacks like Flamin’ Hot Cheetos or a banana. However, most of my friends answered sentimentally and listed the foods that made them happy. This seems like fun and games, but what happens if the hypothetical changes? Imagine being asked, on the eve of your death, to choose the final meal you will ever eat. What food would you pick? Something practical? Comical? Sentimental?  

This situation is the reality for the 2,747 American prisoners who are currently awaiting execution on death row. The grim ritual of “last meals,” when prisoners choose their final meal before execution, can reveal a lot about these individuals and what they valued throughout their lives.

It is difficult for us to imagine someone eating steak, lobster tail, apple pie, and vanilla ice cream one moment and being killed by state-approved lethal injection the next. The prisoner can only hope that the apple pie he requested tastes as good as his mom’s. Surprisingly, many people in prison decline the option to request a special last meal. We often think of food as something that keeps us alive, so is there really any point to eating if someone knows they are going to die?

“Controlling food is a means of controlling power,” said chef Sean Sherman in the YES! Magazine article “Cooking Stirs the Pot for Social Change,” by Korsha Wilson. There are deeper stories that lie behind the final meals of individuals on death row.

I want to bring awareness to the complex and often controversial conditions of this country’s criminal justice system and change the common perception of prisoners as inhuman. To accomplish this, I would host a potluck where I would recreate the last meals of prisoners sentenced to death.

In front of each plate, there would be a place card with the prisoner’s full name, the date of execution, and the method of execution. These meals could range from a plate of fried chicken, peas with butter, apple pie, and a Dr. Pepper, reminiscent of a Sunday dinner at Grandma’s, to a single olive.

Seeing these meals up close, meals that many may eat at their own table or feed to their own kids, would force attendees to face the reality of the death penalty. It will urge my guests to look at these individuals not just as prisoners, assigned a number and a death date, but as people, capable of love and rehabilitation.  

This potluck is not only about realizing a prisoner’s humanity, but it is also about recognizing a flawed criminal justice system. Over the years, I have become skeptical of the American judicial system, especially when only seven states have judges who ethnically represent the people they serve. I was shocked when I found out that the officers who killed Michael Brown and Anthony Lamar Smith were exonerated for their actions. How could that be possible when so many teens and adults of color have spent years in prison, some even executed, for crimes they never committed?  

Lawmakers, police officers, city officials, and young constituents, along with former prisoners and their families, would be invited to my potluck to start an honest conversation about the role and application of inequality, dehumanization, and racism in the death penalty. Food served at the potluck would represent the humanity of prisoners and push people to acknowledge that many inmates are victims of a racist and corrupt judicial system.

Recognizing these injustices is only the first step towards a more equitable society. The second step would be acting on these injustices to ensure that every voice is heard, even ones separated from us by prison walls. Let’s leave that for the next potluck, where I plan to serve humble pie.

Paisley Regester is a high school senior and devotes her life to activism, the arts, and adventure. Inspired by her experiences traveling abroad to Nicaragua, Mexico, and Scotland, Paisley hopes to someday write about the diverse people and places she has encountered and share her stories with the rest of the world.

Powerful Voice Winner: Emma Lingo

The Empty Seat

“If you aren’t sober, then I don’t want to see you on Christmas.”

Harsh words for my father to hear from his daughter but words he needed to hear. Words I needed him to understand and words he seemed to consider as he fiddled with his wine glass at the head of the table. Our guests, my grandma, and her neighbors remained resolutely silent. They were not about to defend my drunken father–or Charles as I call him–from my anger or my ultimatum.

This was the first dinner we had had together in a year. The last meal we shared ended with Charles slopping his drink all over my birthday presents and my mother explaining heroin addiction to me. So, I wasn’t surprised when Charles threw down some liquid valor before dinner in anticipation of my anger. If he wanted to be welcomed on Christmas, he needed to be sober—or he needed to be gone.

Countless dinners, holidays, and birthdays taught me that my demands for sobriety would fall on deaf ears. But not this time. Charles gave me a gift—a one of a kind, limited edition, absolutely awkward treat. One that I didn’t know how to deal with at all. Charles went home that night, smacked a bright red bow on my father, and hand-delivered him to me on Christmas morning.

He arrived for breakfast freshly showered and looking flustered. He would remember this day for once only because his daughter had scolded him into sobriety. Dad teetered between happiness and shame. Grandma distracted us from Dad’s presence by bringing the piping hot bacon and biscuits from the kitchen to the table, theatrically announcing their arrival. Although these foods were the alleged focus of the meal, the real spotlight shined on the unopened liquor cabinet in my grandma’s kitchen—the cabinet I know Charles was begging Dad to open.

I’ve isolated myself from Charles. My family has too. It means we don’t see Dad, but it’s the best way to avoid confrontation and heartache. Sometimes I find myself wondering what it would be like if we talked with him more or if he still lived nearby. Would he be less inclined to use? If all families with an addict tried to hang on to a relationship with the user, would there be fewer addicts in the world? Christmas breakfast with Dad was followed by Charles whisking him away to Colorado where pot had just been legalized. I haven’t talked to Dad since that Christmas.

As Korsha Wilson stated in her YES! Magazine article, “Cooking Stirs the Pot for Social Change,” “Sometimes what we don’t cook says more than what we do cook.” When it comes to addiction, what isn’t served is more important than what is. In quiet moments, I like to imagine a meal with my family–including Dad. He’d have a spot at the table in my little fantasy. No alcohol would push him out of his chair, the cigarettes would remain seated in his back pocket, and the stench of weed wouldn’t invade the dining room. Fruit salad and gumbo would fill the table—foods that Dad likes. We’d talk about trivial matters in life, like how school is going and what we watched last night on TV.

Dad would feel loved. We would connect. He would feel less alone. At the end of the night, he’d walk me to the door and promise to see me again soon. And I would believe him.

Emma Lingo spends her time working as an editor for her school paper, reading, and being vocal about social justice issues. Emma is active with many clubs such as Youth and Government, KHS Cares, and Peer Helpers. She hopes to be a journalist one day and to be able to continue helping out people by volunteering at local nonprofits.

Powerful Voice Winner: Hayden Wilson

Bittersweet Reunion

I close my eyes and envision a dinner of my wildest dreams. I would invite all of my relatives. Not just my sister who doesn’t ask how I am anymore. Not just my nephews who I’m told are too young to understand me. No, I would gather all of my aunts, uncles, and cousins to introduce them to the me they haven’t met.

For almost two years, I’ve gone by a different name that most of my family refuses to acknowledge. My aunt, a nun of 40 years, told me at a recent birthday dinner that she’d heard of my “nickname.” I didn’t want to start a fight, so I decided not to correct her. Even the ones who’ve adjusted to my name have yet to recognize the bigger issue.

Last year on Facebook, I announced to my friends and family that I am transgender. No one in my family has talked to me about it, but they have plenty to say to my parents. I feel as if this is about my parents more than me—that they’ve made some big parenting mistake. Maybe if I invited everyone to dinner and opened up a discussion, they would voice their concerns to me instead of my parents.

I would serve two different meals of comfort food to remind my family of our good times. For my dad’s family, I would cook heavily salted breakfast food, the kind my grandpa used to enjoy. He took all of his kids to IHOP every Sunday and ordered the least healthy option he could find, usually some combination of an overcooked omelet and a loaded Classic Burger. For my mom’s family, I would buy shakes and burgers from Hardee’s. In my grandma’s final weeks, she let aluminum tins of sympathy meals pile up on her dining table while she made my uncle take her to Hardee’s every day.

In her article on cooking and activism, food writer Korsha Wilson writes, “Everyone puts down their guard over a good meal, and in that space, change is possible.” Hopefully the same will apply to my guests.

When I first thought of this idea, my mind rushed to the endless negative possibilities. My nun-aunt and my two non-nun aunts who live like nuns would whip out their Bibles before I even finished my first sentence. My very liberal, state representative cousin would say how proud she is of the guy I’m becoming, but this would trigger my aunts to accuse her of corrupting my mind. My sister, who has never spoken to me about my genderidentity, would cover her children’s ears and rush them out of the house. My Great-Depression-raised grandparents would roll over in their graves, mumbling about how kids have it easy nowadays.

After mentally mapping out every imaginable terrible outcome this dinner could have, I realized a conversation is unavoidable if I want my family to accept who I am. I long to restore the deep connection I used to have with them. Though I often think these former relationships are out of reach, I won’t know until I try to repair them. For a year and a half, I’ve relied on Facebook and my parents to relay messages about my identity, but I need to tell my own story.

At first, I thought Korsha Wilson’s idea of a cooked meal leading the way to social change was too optimistic, but now I understand that I need to think more like her. Maybe, just maybe, my family could all gather around a table, enjoy some overpriced shakes, and be as close as we were when I was a little girl.

 Hayden Wilson is a 17-year-old high school junior from Missouri. He loves writing, making music, and painting. He’s a part of his school’s writing club, as well as the GSA and a few service clubs.

 Literary Gems

We received many outstanding essays for the Fall 2018 Writing Competition. Though not every participant can win the contest, we’d like to share some excerpts that caught our eye.

Thinking of the main staple of the dish—potatoes, the starchy vegetable that provides sustenance for people around the globe. The onion, the layers of sorrow and joy—a base for this dish served during the holidays.  The oil, symbolic of hope and perseverance. All of these elements come together to form this delicious oval pancake permeating with possibilities. I wonder about future possibilities as I flip the latkes.

—Nikki Markman, University of San Francisco, San Francisco, California

The egg is a treasure. It is a fragile heart of gold that once broken, flows over the blemishless surface of the egg white in dandelion colored streams, like ribbon unraveling from its spool.

—Kaylin Ku, West Windsor-Plainsboro High School South, Princeton Junction, New Jersey

If I were to bring one food to a potluck to create social change by addressing anti-Semitism, I would bring gefilte fish because it is different from other fish, just like the Jews are different from other people.  It looks more like a matzo ball than fish, smells extraordinarily fishy, and tastes like sweet brine with the consistency of a crab cake.

—Noah Glassman, Ethical Culture Fieldston School,  Bronx, New York

I would not only be serving them something to digest, I would serve them a one-of-a-kind taste of the past, a taste of fear that is felt in the souls of those whose home and land were taken away, a taste of ancestral power that still lives upon us, and a taste of the voices that want to be heard and that want the suffering of the Natives to end.

—Citlalic Anima Guevara, Wichita North High School, Wichita, Kansas

It’s the one thing that your parents make sure you have because they didn’t.  Food is what your mother gives you as she lies, telling you she already ate. It’s something not everybody is fortunate to have and it’s also what we throw away without hesitation.  Food is a blessing to me, but what is it to you?

—Mohamed Omar, Kirkwood High School, Kirkwood, Missouri

Filleted and fried humphead wrasse, mangrove crab with coconut milk, pounded taro, a whole roast pig, and caramelized nuts—cuisines that will not be simplified to just “food.” Because what we eat is the diligence and pride of our people—a culture that has survived and continues to thrive.

—Mayumi Remengesau, University of San Francisco, San Francisco, California

Some people automatically think I’m kosher or ask me to say prayers in Hebrew.  However, guess what? I don’t know many prayers and I eat bacon.

—Hannah Reing, Ethical Culture Fieldston School, The Bronx, New York

Everything was placed before me. Rolling up my sleeves I started cracking eggs, mixing flour, and sampling some chocolate chips, because you can never be too sure. Three separate bowls. All different sizes. Carefully, I tipped the smallest, and the medium-sized bowls into the biggest. Next, I plugged in my hand-held mixer and flicked on the switch. The beaters whirl to life. I lowered it into the bowl and witnessed the creation of something magnificent. Cookie dough.

—Cassandra Amaya, Owen Goodnight Middle School, San Marcos, Texas

Biscuits and bisexuality are both things that are in my life…My grandmother’s biscuits are the best: the good old classic Southern biscuits, crunchy on the outside, fluffy on the inside. Except it is mostly Southern people who don’t accept me.

—Jaden Huckaby, Arbor Montessori, Decatur, Georgia

We zest the bright yellow lemons and the peels of flavor fall lightly into the batter.  To make frosting, we keep adding more and more powdered sugar until it looks like fluffy clouds with raspberry seed rain.

—Jane Minus, Ethical Culture Fieldston School, Bronx, New York

Tamales for my grandma, I can still remember her skillfully spreading the perfect layer of masa on every corn husk, looking at me pitifully as my young hands fumbled with the corn wrapper, always too thick or too thin.

—Brenna Eliaz, San Marcos High School, San Marcos, Texas

Just like fry bread, MRE’s (Meals Ready to Eat) remind New Orleanians and others affected by disasters of the devastation throughout our city and the little amount of help we got afterward.

—Madeline Johnson, Spring Hill College, Mobile, Alabama

I would bring cream corn and buckeyes and have a big debate on whether marijuana should be illegal or not.

—Lillian Martinez, Miller Middle School, San Marcos, Texas

We would finish the meal off with a delicious apple strudel, topped with schlag, schlag, schlag, more schlag, and a cherry, and finally…more schlag (in case you were wondering, schlag is like whipped cream, but 10 times better because it is heavier and sweeter).

—Morgan Sheehan, Ethical Culture Fieldston School, Bronx, New York

Clever Titles

This year we decided to do something different. We were so impressed by the number of catchy titles that we decided to feature some of our favorites. 

“Eat Like a Baby: Why Shame Has No Place at a Baby’s Dinner Plate”

—Tate Miller, Wichita North High School, Wichita, Kansas 

“The Cheese in Between”

—Jedd Horowitz, Ethical Culture Fieldston School, Bronx, New York

“Harvey, Michael, Florence or Katrina? Invite Them All Because Now We Are Prepared”

—Molly Mendoza, Spring Hill College, Mobile, Alabama

“Neglecting Our Children: From Broccoli to Bullets”

—Kylie Rollings, Kirkwood High School, Kirkwood, Missouri  

“The Lasagna of Life”

—Max Williams, Wichita North High School, Wichita, Kansas

“Yum, Yum, Carbon Dioxide In Our Lungs”

—Melanie Eickmeyer, Kirkwood High School, Kirkwood, Missouri

“My Potluck, My Choice”

—Francesca Grossberg, Ethical Culture Fieldston School, Bronx, New York

“Trumping with Tacos”

—Maya Goncalves, Lincoln Middle School, Ypsilanti, Michigan

“Quiche and Climate Change”

—Bernie Waldman, Ethical Culture Fieldston School, Bronx, New York

“Biscuits and Bisexuality”

“W(health)”

—Miles Oshan, San Marcos High School, San Marcos, Texas

“Bubula, Come Eat!”

—Jordan Fienberg, Ethical Culture Fieldston School,  Bronx, New York

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Describe cooking competition you would like to participate

Describe the cooking competition you would like to participate, you should say:, what would you like to participate in, why would you like to participate in, what preparation did you make for it.

Well, I have taken part in a variety of competitions such as painting, cycle race, writing at the fast speed and so on. But here I would like to talk about cooking competition in which I take part every year. In my village named “Malliana”, a cooking competition has been organizing by the youth club at the end of every year, in the month of December. I explain it briefly.

To be honest, I have great fond of cooking. When, the leader of my village’s youth club organizes a cooking competition, then he informs to all the villagers about this competition. Many women take part in it.

Last year, I had taken part in it. I did each and every preparation for this competition. The leader of the youth club had invited three retired teachers of my own village and gave them the duty of a judge of this cooking competition. Judges gave us one hour to cook the food.

On the day of the competition, I cooked Punjab’s traditional food named “Gajar Ka Halwa”. I did it quickly. Other women cooked a number of dishes to win this competition. After the time was up, the judges taste food cooked by every lady.

In the end of competition, they announced my name as a winner of this competition. I felt highly elated at that time. The judges congratulated me and gave me a medal. I thanked them a lot.

All in all, this competition will also organize by my village’s youth club in December. I shall take part in it and try to win it. I enjoy this competition.

Well, In this modern era, there are lots of competitions in every field. In my college time, there were lots of competitions held on the number of occasions. I always participated in the cooking competition and won many gold or silver medals. Now, I have completed my cooking course.

I want to participate in the National level cooking show named as Master Chef. Judges of Master Chef always inspire me. I am a huge fan of Chef Sanjiv Kapoor and Chef Ranveer Singh. If I will be selected for once in this show, I will do hard work and make delicious dishes that will definitely touch the judge’s heart. This competition has a number of phases.

Firstly, auditions are held in each state of our country, from where participants are selected on the basis of the dishes they make. And I already decided that I would make Idli Saambar with my special homemade tasks. I will surely be qualified 1st round.

After that, Mega auditions are organized in Mumbai where 20 dishes selected on the basis of 3 factors that are taste, look and twist. After that, the remaining 20 participants have competed for 2 months. At the end of every week, one participant will eliminate from the competition, which makes a bad dish. And in final, there would be 3 prizes or free internship for the winners

I am excited to participate in Master Chef. I want to win the 1st prize that’s why I work hard and I hope with God’s grace I will win this competition.

Describe the cooking competition you would like to participate in

Describe idea of your dream vacation.

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87 Cooking Essay Topic Ideas & Examples

🏆 best cooking topic ideas & essay examples, 🎓 simple & easy cooking essay titles, 📃 most interesting cooking topics to write about, ❓ essay questions about cookery.

• Different Cooking Techniques Research The method of cooking is determined by the way heat is applied to the meal. Poaching is frequently seen as a healthy cooking method due to the absence of fat in the cooking and flavoring […]
• Fast Food vs. Home Cooking: Lifestyle and Traditions The good thing with this business is that the food was from natural products hence healthy, a fact that has since changed Many people are very busy for the better part of the day and […] We will write a custom essay specifically for you by our professional experts 808 writers online Learn More
• Lasagna Cooking Process and Noodle Preparing Tips The next step the cook is to follow is to mix the first four ingredients and to divide the mixture. The cook is to remember that the dish is to be covered with foil.
• Cooking at Home vs. Eating Out: Lunch as a Ritual for Emotional Pleasure, Creativity, and Socialization Many secondary factors influence the decision to eat at home or out, but it is cooking on my own that unlocks creativity and likewise allows me to gather friends and socialize in my kitchen.
• Chemistry: Cooking Temperatures Specific temperatures, therefore, are needed to be observed during the preparation of specific foodstuffs and, of course, for specific durations. The range of temperatures between 41 F to 135 F also known as the danger […]
• Moist and Dry Heat Cookery Roasting is mainly used to enhance the flavor and aroma of the food through browning on the surface of the food.
• “The Cuisine and Empire” by Rachel Laudan: Cooking in World History In other words, they have allowed me to appreciate the value of food in promoting health and the social-cultural progress of the members of society.
• Culinary Modernization in the Army The main purpose of the modernization of food acquisition in the Army is to build food supply networks that provide safe, nutritious, and high-quality ingredients.
• Recipes for School-Age Children and Cooking Demonstration My role will be to act as a moderator and advisor while creating the recipes with the children. The recipes and knowledge of healthy foods can be employed to prevent health issues like obesity.
• Cooking 101: Culinary Illiteracy Using the four dimensions of attributions, it is possible to say that the author tends to shift from specific substantive issues to broad relational concerns and to the ground rules under which the research is […]
• Culinary Arts and Garde Manger Investigation Their difference is based on the way of processing, size, and color of the caviar. The size of the roe is dependant on the type of sturgeon.
• Lasagna: Secrets of Cooking a Delicious Dish The next stage of cooking is one of the most important as all the products are ready and we are going to place the lasagna in the oven.
• “Gordon Ramsay Demonstrates Basic Cooking Skills” Analysis In the video, Gordon Ramsay teaches all viewers how to become a better cook and shares vital knowledge and pieces of advice.
• 9 Scientific Cooking Techniques The following work demonstrates a scientific approach to 9 well-known cooking techniques.
• Kitchen and Cooking in Kalymnos People It involves the apprentice to acquire the skills and learn the techniques of cooking through observing what the master does. The kitchen is only for the mother and her daughter in the family.
• Turkey Cooking: Festive Recipe The purpose of this specific recipe is to show you how to prepare moist roasted turkey fit for any festive occasion.
• How to Use an Automatic Gas Cooker Place the gas control knob on to the gas cock axis and push it inward firmly. Maintenance of your gas cooker Always clean the top of your gas cooker with soap and water and dry […]
• Chemistry and Cooking Dependence
• Wheat Flour Grinding Machine Makes Cooking Food Manifold
• Cookstoves and Cooking Practices Shape Maputo’s Energy Landscapes
• Cooking Bits of Advice for Vegetables Preparation
• Cooking Meaning and History Review
• Cooking and Vegan Fried Rice
• Emission and Performance Characteristics of an Indirect Ignition Diesel Engine Fuelled With Waste Cooking Oil
• Cooking Pieces of Advice for Meat Preparation
• The Settlement Between Kandy Kitchen and Cooking Craft
• Chesapeake Bay Cooking With John Shields
• Cooking Fuel Use Patterns in India: 1983-2000
• Oil Seed Processing Plant Make Cooking Oil Safety
• Residential Heating and Cooking in Urban Areas of Central-Southern Chile
• Oil Extracted From Moringa Oliefera Lam as an Alternative Cooking Oil
• Arming Your Kitchen With Basic Cooking Utensils
• Air Pollution and Burning Cooking Methods
• Outdoor Cooking: The Dynamics of Taking Your Cooking Outside
• Household Energy Access for Cooking and Heating: Lessons Learned and the Way Forward
• Agriculture-Nutrition Linkages, Cooking-Time, Intrahousehold Equality Among Women and Children
• Rice Cooking Basics With Almond Rice Recipe
• Use Your Favorite Coffee Machines to Brew for Cooking
• Composition and Cooking Quality of Rice
• Black Women Slaves Cooking and Serving for the Masters and the History of the Mammy Caricature
• The Reasons Why Home Cooking Is Better and Healthier Than Fast Food
• The World Food Culture in the History of Ancient Cooking
• Cooking Competitions: Pluses and Minuses
• Aboriginal Cooking Methods and Aboriginals in Jail and Custody in the U.S
• Ancient Times, History, and Influences on Vietnamese Cooking
• Cooking Oil Suspended Impurities in the Oil Refining of Hair Removal
• Cooking: Julia Child and Knife Skills Class
• Basic Hygiene Practices for Food Preparation and Cooking
• The Used Cooking Oil-To-Biodiesel Chain in Europe
• Clean Fuel Cooking Programs in Low Resource Countries
• Using Waste Cooking Oil as Feedstock and Candida Antarctica
• Southern Cooking Brings Soul to Food
• Jack Fruit Seed Oil as an Alternative Source of Cooking Oil
• Rural Thailand: The Case of the Improved Cooking Stove and the Small Biogas Digester
• Cooking From the Heart and From Bare Essentials
• Peanut Oil Press and Peers Who Have Knowledge of Cooking Oil to Prevent Security Issues
• What Was the First Cookery Show?
• What Is the History of Chinese Cookery?
• What Do You Know About Experimental Cookery Maja Blanca?
• What Are the Differences Between Italian and British Cooking?
• Do You Know the Retro Recipes of Cookery?
• What Is the Difference Between Cookery and Chef?
• What Were the Cookery Methods Used for the Meat?
• What Can Aboriginal Cookery Be Interesting to You?
• What Is the Difference Between Cooking and Cookery?
• Can Cookery Be Called the Art of Cooking?
• Why Do People Say Cookery Instead of Cooking?
• What Are the Types of Cookery?
• What Are the Basic Cooking Skills?
• Do You Find Cookery Courses Useful?
• Is It Possible to Become a Popular Person by Cookery?
• Is Baking Considered Cookery?
• What Cookery Equipment Do You Use?
• What Are the Cookery Methods of the Aborigines?
• Is the Air Polluted During Different Cookery Methods?
• What Utensils Are Basic for Cookery?
• What Are the Advantages of Crock Pot in Cookery?
• Is Cookery a Hobby or a Profession for You?
• What Is the Electricity Consumption During Cookery?
• How Does Biodiesel Production From Used Cookery Oil Work?
• What Cookery Tips Can You Give for Cooking Meat?
• What Ingredients Do You Use Most Often in Cookery?
• Do You Subscribe to Cookery and Food Magazines?
• Why Is It Important to Have Safety Precautions in Cooking?
• Is Vegan Cookery Delicious?
• What Tips Do You Have for Beginners in Cookery?
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Ideas and insights from Harvard Business Publishing Corporate Learning

What Cooking Can Teach You About Innovation and Creativity

The first time I made chocolate chip cookies they were so hard my husband nearly broke a tooth.

When I was recently married, I decided to try a new cookie recipe: a simple chocolate chip cookie. As it was the first time I prepared them, I looked for a recipe and followed it to the letter. The smell and appearance of the cookies were spectacular, but when they cooled down and I gave them a taste they were rock hard!

Luckily, not everything I’ve cooked has been a failure. I’ve been cooking since I was 12 years old and I continue to experiment with recipes and techniques.

The cooking process for me is the clearest example of how we develop widely applicable skills while doing something we love. I think cooking not only develops our learning agility, but it also builds analytical skills and mathematical thinking. Among all the skills we acquire in the process of cooking, I think creativity and innovation are the most powerful.

So what has cooking taught me about innovation and creativity?

Learn from failure

I consider the chocolate cookie story as a powerful example of learning from mistakes and being resilient. We will not always succeed in our first effort. In cooking, often you need to try several recipes or different techniques until you get perfect cookies that melt in your mouth. Being open to learn from failures is key for developing a creative and innovative mind-set. And I’ve applied that learning in the workplace.

When I was made a manager for the first time at a large global retail company, I needed to lead a senior and tenured group of individuals. At first, I relied on best approaches and procedures for managing people from the company’s manual. But as I grew into the role and experimented, practiced, and learned from some experiences that did not go as planned, I developed my personal style and even the handling of difficult employee situations became a natural ability.

Create an environment that fosters innovation

Cooking has taught me that experimentation and continuous learning require a safe environment , where you know that it is okay to make mistakes, and nothing serious happens if you fail. After the bad cookies, my husband made a few jokes but told me that he knew I would find a good formula if I kept trying, giving me the confidence to continue experimenting.

In his article 4 Ways to Build an Innovative Team , Greg Satell references Google’s “Project Aristotle” and the work of Harvard Business School professor Amy Edmondson on the importance of psychological safety in a wide variety of contexts. Findings show that a safe environment not only promotes a better atmosphere but also increases the capacity for learning, experimentation, and innovation.

Take advantage of the resources you have

Over the years I have observed that when I cook my mind opens up, and I begin to see different possibilities for the resources I have available in my kitchen. This skill has been especially important when I work with a client on a new leadership development experience. First, I decide on the type of experience (or meal!) to prepare, then I carefully select the best variety of learning elements (readings, videos, case studies, applications, etc.), which are the spices that will make the experience unique and will align to the tastes of the participants. Finally, I cook these “ingredients” using a well-tested technique to ensure we get the best results from each ingredient and create a transformative learning experience.

I am always amazed to see how people with the same ingredients can create different, unique, and delicious creations. This capacity for learning can become a competitive advantage for individuals and companies as it helps challenge the status-quo and current processes to find new and exciting ways of doing things.

Our hobbies and interests can really teach us leadership skills in new ways. In my experience, when I have been trying to solve a problem for a while and I have not succeeded, or when I need to get into a creative space to develop a leadership program, I cook. Cooking helps my mind disconnect from the vicious thinking loop and gives me the space to find new approaches to solve the problem from a different perspective.

I invite you to put on an apron and dare to try new aromas and textures—sweet, bitter, salty—to create your own recipes and practice until you master them. Hopefully, there will be few rocks and a lot of sweet rewards in your learning journey.

How have you applied learning from your hobbies to your leadership approach?

Lizeth Aranda is a senior learning solutions manager for Latin America with Harvard Business Publishing Corporate Learning. Email her at [email protected] .

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My First Ever Cooking Competition!

If you’ve ever been to a cooking competition like a chili or bbq cook-off or have watched cooking competitions on TV,  you may wonder what it’s like to be part of it. Well, I had the chance to give it a try myself and I’m going to share my experience with you.

The World Food Championships have been shining a spotlight on the world of “Food Sport” with a competition that brings people from all over the world to compete in various categories ranging from bbq to seafood to dessert and more. The stakes are high as the ultimate winner can get a $100,000 prize.

As part of the event in Celebration, Florida, Saucy Mama Sauces, Kansas City Steak Company, The Happy Egg Company (we LOVE this company’s mission of providing humanely-raised eggs and encourage you to learn more!) and others sponsored Food Fight Write’s First Annual Saucy Mama Blogger Challenge, where invited bloggers such as myself were given the opportunity to get just a taste of competing in a live food sport event.

For this contest, we were required to use Kansas City Steak Company beef filets and Saucy Mama Sauce from a limited selection. While some competitors planned in advance, I was coming directly from another conference (see more about our great time speaking at TBEX so I had to think about what I would make on the fly. I also had to provide a recipe with my submission, meaning I had to keep track of items, quantities, and instructions, something I rarely do.

As a first step, we got our photos taken in a chef’s coat. It was fun seeing everyone try to look cool in the Florida heat!

Then we got a look at the Kenmore Pro Kitchen Arena. The equipment was amazing, everything you would want in your own kitchen – a free-standing oven and cooktop, microwave, grill, toaster oven and more. We were trained in all the details of the appliances, which represent the state of the art and were being used for the first time in such an environment.

Next, we had to do a “pantry run,” which is essentially a race to a table with various ingredients you can use in creating your dish. We were told that the only part of the dish that would be tasted by the judges was the meat, so I kept it simple. The sauce I chose to use was sesame ginger, so I picked up a carrot, onion, scallion, shallot, some cilantro and fresh ginger I had an apple from lunch and thought it would add a nice touch. We were also given some fresh microgreens from a local farm.

Once we had the ingredients, we had 90 minutes to prepare our dish. We were to provide one complete dish for the judges to see and 5 small tastes for the judges to sample. We had been told previously that there were going to be 40 to 50 bloggers so that samples were to be just a bite for the judges.

Then we got to work. I caramelized the onion in some butter and added bits of apple. This would be the base on which I’d put my filet. I then briefly marinated the meat in the sesame ginger sauce then used a tried and true method of searing it quickly in a skillet then cooking it to medium rare. I decided to add a little color to the plate by making a carrot “couscous” using the food processor to make beads of carrot, to which I added fresh ginger, scallion, apple, and cilantro blended with some of the sesame ginger dressing.

Just like in preparing a meal at home, I had to keep in mind my timing. 90 minutes is plenty of time, but I had to make sure that the meat wasn’t overcooked and that I had enough time to make the small plates, which are the ones the judges would taste.

While I was cooking, my sous chef (aka Sue chef) was taking photos and providing encouragement. I also had a some visitors lending their advice, including Emily Ellyn aka the Retro Rad Chef from Food Network Star, Cupcake Wars and Cutthroat Kitchen.

I did my best to make an attractive and appealing dish within the rules and limitations provided.

After I turned in my plates and recipe to the judges, our friend Anthony Martorina ( @ant_kneee ) stopped by for a taste and gave me a thumbs up.

Anthony was also a “Cheferee” for some of the World Food Championship Events and has a long history of judging food competitions from his wonderful work with the Culinary Fight Club in Chicago.

How did I do? Well, I was #15, somewhere above the middle. Not bad for a first try. If you are interested in giving the world of competitive cooking a try, you might dip in via some online competitions you can find through sites like Contest Cook and Cooking Contest Central. Or see what live cooking competitions are going on near you such as those here.

Who knows? One day you may find yourself killing it at a cook-off or living it up on TV. The important thing is to have fun and be sure to follow the rules. You’re bound to learn from the experience!

THE QUICK BITE: If you’ve ever been to a cooking competition like a chili or bbq cook-off or have watched cooking competitions on TV, you may wonder what it’s like to be part of it. Well, I had the chance to give it a try myself and I’m going to share my experience with you.

Co-founder of Food Travelist. I love to cook for family and friends. Share your best recipes with me.

Behind The Scenes of Travel Blogging at TBEX

Tasty Park City

Related posts, grilled halloumi cheese, catching up with chef art smith, 17 comments.

Looks like you all had much fun:) It is always good to challenge yourself in a competition! I love these contests, especially when they involve environmental and animal friendly companies. Congtulations!

Nice to meet you too Rebecka. Congrats on the win!

What a great article and photos of our time at the Blogger Conference. It was such a pleasure to meet both you and Sue!! Hope to see you next year!

How very cool! You did great!! Love the ‘cheferee’ 😉

I am so impressed! I am a great home cook, but it’s the “race” part that scares me. If I had to rush, I would be so apt to have a brain freeze and forget everything! The most impressive part is that you tried something brand new! You were willing to go out and find adventure, just to attempt the challenge! Wonderful!

Emily is a hoot! She’s totally down with the retro rad concept from looking to cooking. She’s a lot of fun and it was great getting to know her.

Actually, because I was there for the experience, my stress level was minimal. I think trying to orchestrate, impress and satisfy a house full of relatives who always have high expectations for “the best meal of the year” is a lot more stressful. Too bad turkey is the order of the day. I’ve got that beef filet thing perfected 🙂

Thank you. I never heard of the online cooking competitions that are available until this experience. You can try one of those to see if you enjoy it and then maybe go to a live event if you do. Let us know if you do and we’ll cheer you on!

You don’t need to know about that. It was an auto-correct boo boo in the post! LOL. We were given some micrograms from a local farm. Now that you know the truth (and thanks, I’ll correct it in the post), I bet you feel a whole lot less intimidated. I look forward to hearing about your first cooking competition experience 🙂

Thanks! I was very calm because in my mind the one thing that I had to truly get right was the cooking of the steak. Fortunately, I nailed that part and my taste testers were happy about that!

There were a few observers walking around taking video and photos. It was a little crazy inside each kitchen but I bet those watching from the outside got a good sense of who was panicking and who was on track.

Looks like a load of fun, wish we had been there to witness it first hand 🙂

What an adventure! Im so proud of you and was biting my nails all day in anticipation. I would have been a complete wreck! lol. Great job lady!

I’m totally impressed. Not only can I not imagine myself competing in a cooking competition (because I would die of embarrassment), I don’t even know what a microgram is as you used it in this sentence:

<> I thought a microgram was a measurement not something you could get fresh from a local farm.

No one has ever accused me of channeling Martha Stewart. I’ve watched her video of how to fold a fitted sheet a zillion times and still can’t do it.

I totally want to do this. I am a cooking food show junkie and would love to see how I would go. You did so well you should be proud of yourself.

Congratulations! I can’t even begin to imagine how stressful that would have been! Thanksgiving will be a piece of cake….so to speak!

Fantastic. That must have been a scary, exhilarating, fulfilling, inspiring experience. Emily’s look, though?

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4 Tips for Entering a Competitive Cooking Event

Cooking competitions are a great way to channel your competitiveness and show off your skills. Learn what it takes to succeed in cooking competitions.

How to Become a Chef: Get the Career guide!

Have your sights set on wearing the chef’s hat? Discover the steps that may be required to start your culinary career and earn the title of ‘chef’.

Clicking the "Get the Survey Now" button constitutes your express request, and your express written consent, to be contacted by and to receive automated or pre-recorded call, texts, messages and/or emails from via phone, text, and/or emails by Auguste Escoffier School of Culinary Arts at the number(s)/email you provided, regarding furthering your education and enrolling. You understand that these calls , texts, messages and/or emails may be generated using an automated or pre-recorded technology. You are not required to agree to receive automated or pre-recorded calls, texts, messages or emails as a condition of enrolling at Escoffier. You can unsubscribe at any time or request removal of street address, phone number, email address via Escoffier website .

While aspiring chefs may enroll in culinary school for different reasons, one thing that nearly all aspiring chefs have in common is a competitive drive. Partaking in competitive cooking events gives you a chance to show off your skills in a fun and constructive way.

Aside from the potential for cash prizes, there are tons of benefits to entering a cooking competition. It’s a great way to stand out and put your skills to the test.

For example, cooking competitions are a great place to network and meet mentors . The exposure and learning experience can also help with career advancement .

How to Choose the Right Cooking Competition for You

There’s no shortage of competitive cooking events, with options ranging from small local contests to nationally broadcasted television shows. There are events for amateur home cooks and master chefs alike, and you can find specific competitions for just about any type of food.

To decide which competition is the best fit for you, try thinking about your specific skills and experience level and go from there. If you have a specialty in mind, look for competitions that focus on whatever that may be.

Once you find what you’re looking for, fill out the application to apply. Make sure to check out the eligibility rules to confirm that you are qualified first. Many competitions have restrictions on things like age, location, or types of equipment and ingredients permitted.

4 Ways to Set Yourself Up to Excel in Any Cooking Competition

No matter what type of competition you land in, these tips can help you succeed in any event.

1. Research Contest Rules and Judging Criteria

After signing up for a cooking contest, it’s a good idea to thoroughly read up on the rules and regulations. Sometimes one little misstep or missing piece of information is enough to get you disqualified or eliminated from an event, so it’s important to understand the specifics of each competition.

Lance McWhorter, Auguste Escoffier School of Culinary Arts online graduate, military veteran, and Food Network’s “Chopped” contestant, won the esteemed Cochon 555 competition in 2020 with his team. As he describes the competition criteria: “Cochon 555 is a very prestigious heritage pork whole animal utilization competition. They have nine stops in the U.S., with five chefs and five farmers at each stop. You get paired up with a farm, and you get a whole pig, but you have to prepare six dishes to feed 13 judges and about 500 to 600 attendees.”

Get familiar with the judging panel and judging criteria. Learning which elements are being assessed will help you to focus on those aspects when creating your dishes, whether that be taste, presentation, or originality.

2. Practice, Practice, Practice!

Before any big game or meet, athletes spend countless hours practicing. The same should apply for chefs before every competitive food event. Cooking skills are obviously fundamental to success as a competitive chef. You should work on mastering the basic skills and then building up your knowledge base.

One way to do this is by going to culinary school. According to Auguste Escoffier School of Culinary Arts Chef Instructor John Hummel, “students that go to culinary school have an advantage over those that don’t…[For example,] I didn’t have to teach them how to brunoise cut a carrot. They knew how to do it.” In culinary school, you’ll have plenty of opportunities to practice in order to really hone in on your cooking skills and techniques.

3. Avoid Overcomplicating Dishes: Keep It Simple

People tend to overcomplicate things, but sometimes a simple meal that lets the ingredients shine is more effective. It’s also a smarter use of time.

Chef and writer Jim Webster won $12,000 as part of Mario Batali’s Ultimate Grilling Challenge. In a column for the Tampa Bay Times, he said that part of his winning strategy was making simplicity his number 1 priority. He used only 7 ingredients to create a dish that was straightforward. Webster said that judges aren’t looking for complexity; they want the freshest ingredients and a meal that is tasty and enjoyable.

Using a long list of ingredients not only creates more stress for you, but also demonstrates an inability to decide on the most important elements of a dish. Show the judges your knack for creating a thoughtful, intentional flavor profile and exhibit mastery of a few skills rather than a jack-of-all-trades approach.

The Essential Culinary Career Survey

What's your ideal culinary career: Fine dining? Your own restaurant? Pastry? Get our self-evaluation survey to find out!

We’ve compiled a checklist of all of the essential questions into one handy guide: career options, culinary interest surveys, educational opportunities, and more.

4. Get Your Head in the Game: Mental Mise en Place

So you’ve done your research, you have the skills down, you have your game plan in place… what’s left? Mise en place is a phrase that culinary students know well, meaning, “well prepared and organized, having everything ‘in its place’” prior to cooking. Mental mise en place refers to being in the right mindset going into the competition.

Escoffier Chef Instructor John Hummel explains a similar situation in the classroom, “I’ve seen quite often where students will do really well in the classroom setting. But when it comes to their practical [application] or their cooking test, they can’t handle the pressure. So I think that just comes with time.”

If you don’t have a ton of cooking experience, cooking under the time crunch of a competition is a great opportunity to practice for the real world. So try to stay calm and have fun! Each time you enter a cooking competition or a practical exam, things will get easier. Cooking competitions often present you with crazy challenges that you’d never have the opportunity to do normally, so embrace it and have fun!

Cooking competitions can be really hard, but also really rewarding, much like a career as a professional chef .

Some dream of starting up their very own restaurant while others would rather hit the road in a food truck . But what all these jobs have in common is a desire to serve, to use food as a means of enriching other people’s lives. No matter what your dream is, culinary school could be just the right step to help you achieve it.

More reading on skills you can develop in culinary school:

• 4 Non-Cooking Skills that All Chefs Need
• 5 Culinary Skills You Can Take with You Wherever You Go
• 5 More Ways To Manage Your Time as a Chef

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Clicking the "Get the Workbook Now" button constitutes your express request, and your express written consent, to be contacted by and to receive automated or pre-recorded call, texts, messages and/or emails from via phone, text, and/or emails by Auguste Escoffier School of Culinary Arts at the number(s)/email you provided, regarding furthering your education and enrolling. You understand that these calls , texts, messages and/or emails may be generated using an automated or pre-recorded technology. You are not required to agree to receive automated or pre-recorded calls, texts, messages or emails as a condition of enrolling at Escoffier. You can unsubscribe at any time or request removal of street address, phone number, email address via Escoffier website .

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Essays on Cooking

Composing a cooking essay is a fun way to learn more about cuisine, its history, and modern techniques. Food is the basic human need, and people have been cooking food since the dawn of time. Cooking essays often take notice of the fact that cooking underwent much change with time. Over the centuries, coking evolved alongside culture, as each nation has developed its own gastronomic tastes, preferences, and ways of cooking food, making culinary an integral part of the culture. Cooking is not the same today as it was in the old times – in the past, people ate simple foods, but now cooking became a lot more artful. Get to know other people’s ideas on cooking by studying their essays – take a look at cooking essay samples below. Studying samples of many essays on cooking can help you be more creative with your own essay.

I enjoy looking at things from the past and finding a deeper meaning about life. In this essay, you will learn about my passion for cooking, my interest in Italian culture, and my love for Education. My passion for cooking began when my Mom started teaching me different recipes that...

After learning that cooking an egg entails denaturing of its proteins content After learning that cooking an egg entails denaturing of its proteins content, I would like to innovate an egg cooking method that does not use any source of heat. The ingredients needed In this case, the ingredients that are required comprise...

Melinda, Anne Mills. ""Cooking with Love": Food, Gender, and Power." Anthropology Theses (2010). :http://scholarworks.gsu.edu/anthro_theses . The source explores the relationship between women, food, and power. The text illustrates women who engage in performances of various roles such as cooking which they are expected to accomplish as expected by the community....

Words: 1379

Food: An Integral Factor in Human Survival Food is considered to be an integral factor in the survival of human beings and animals. If anything, it is in matters regarding food that both formal and informal settings are set. I am Chinese and it is not hard to notice how much...

Cutting fruit or vegetables with thin skins____________ Type of cut Description and notes Draw your observations Cut through the surface, not too deep at different places with both tools. How clean is the cut for the stone relative to the steel? Does is look smooth or jagged? The cut with steel looks...

Green scallions or eggs are options for toppings. acted as:Cup Noodles and Cooked Noodles Wet Noodles Chapagetti accompanied by cucumber rings to boost the nutritional content. Ramen Tonkotsu Served with broth that has a poultry flavor. Toppings: uncooked yolks Slices of chicken Chinese food Slices of ginger are included. The purpose of the garnishes is to increase flavor, add nutrition, and...

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Food plays a significant role in human life on a daily basis because it is both required and comforting. In addition to serving nutritional functions, it is crucial for a person's physical and mental growth. People communicate over meals by exchanging food recipes on trending subjects and participating in cooking...

Words: 2370

Japanese consumers and the success of the Yoku Moku cookie Japanese consumers have enjoyed the success of the Yoku Moku cookie for over 40 years. The creator of the product was motivated to enter the confectionery sector by the cuisine created with his components' confectionery qualities. Due to its standing as...

Words: 1145

Evidently, a substance is dangerous if it seems to be lethal above the client's wishes (Miller and Gaylord 279). Susan Calles is the customer in this case since she is the intended consumer and beneficiary of the commodity (Calles v. Scripto Tokai Corporation). As a result, a corporation is not...

For millennia, nearly all traditions have held that cooking should be confined to women. According to Inness's book "Cooking Lessons: The Politics of Gender and Food," it is not difficult to note that food, as well as its preparation, is heavily gender-coded to the feminine. In most countries, however, masculinity...

Words: 3024

A Restaurant as a Community Institution A restaurant is a location where chefs cook a range of meals and drinks for customers to buy. Vendors either sell the meals inside the restaurant or have them outside, based on the scale of the restaurant and their willingness to cover the rental bill....

1. In my house, one of the most critical ritual meals is the Thanksgiving feast, which must include a stuffed turkey. It is an important feast for thanksgiving and reaffirming ideas and assumptions relevant to American cultural and social solidarity (Williams-Forson, 2008). The family gathered physically and emotionally for the...

Words: 1012

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On the Line: Format, Cooking and Competition as Television Values

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This article analyses the gender issues raised by the representation of the woman in the kitchen on Italian food TV. In Italy, food and women have always been constructed as a whole, but today this model seems to be redundant. Controversial postfeminist readings of Nigella's cooking shows and William's categories of dominant, emergent and residual help investigate, in a constructivist sense, how Italian TV deals with this social change. Through qualitative, semiotic and gender analysis, the article focuses on three Italian food shows broadcast at noon. Results show that the three programmes mediate the role of the woman, drawing on the model of trattorie, traditional Italian restaurants in which the women cook and the men serve the tables. This negotiation helps balance gender relations without revolutionary outcomes. In fact, at the same time, it modernises the old model of the housewife and does not move the woman out of the kitchen.

Jonatan Leer

The article examines masculinity constructions in European food television in the 21 st century. It is informed by poststructural gender theory and it understands "doing food" and "doing masculinity" as two mutually constituting practices. The analyses identify four new tendencies in the construction of masculinity in cooking shows at the beginning of the 21st century: 1) Rechefisation; 2) The TV chef as a moral entrepreneur; 3) The TV chef and the revitalization of the national myth; 4) Cooking as masculine escapism. The article concludes that the innovation of the masculine identity that could be read into The Naked Chef (1999-2001) has not continued. Rather, the genre has become a platform for the revitalization of traditional masculinity discourses.

Shweta Ghosh

The dynamics of the market post liberalization of the Indian economy in the 1990s have permeated both, the urban middle class and rural households, setting a trend of negotiation with the ‘exotic foreign’ through an introduction to newly available ingredients, cooking techniques and food items. The foray of the television in the interaction of food cultures (particularly through travel-based food shows) has transformed geographical ‘places’ into virtual ‘spaces’ bringing out questions of ‘reality’, ‘authenticity’ and ‘exoticness’ or ‘mundaneness’. One could propose that the rise of regional television networks in the past decade has created a space for more ‘authentic’ regional and sub-regional representation on television. This paper looks to understand the creation and consumption of travel-based food shows on regional and national television to explore the continuities and changes in cooking and consumption choices of urban and rural audiences. Through a discussion on region and nation, food and identity, and television, space and market economy, the paper makes a case for regional television as a possible resistance to the national.

This interdisciplinary thesis breaks new ground in the fields of food and media studies, in the specific areas of culinary capital and food TV. On food studies, this thesis theorises that the state plays the role of meta-tastemaker, legitimising some foods as a source of social distinction in order to support national ideologies and beliefs. The social prestige that citizens accumulate thanks to these foods is what this thesis defines as national culinary capital. On media studies, this thesis analyses how national culinary capital is represented on television, and how the media and the nation negotiate it. Only by merging the two disciplines has this thesis been able to catch the sense of the complex power relationships between the nation and the media. Through the analysis of two national TV food travelogues, the Italian Ti Ci Porto Io and the British Jamie&#39;s Great Britain, this work draws on Bourdieu&#39;s concepts of statist and cultural capital, and on Naccarato and LeBesco...

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This article argues that we are witnessing a wave of gastronationalism in European food television. In televised rediscoveries of national cuisines, narratives of the national identity are unfolded, and in these narratives various boundaries are defined and various subjects are included, excluded, and ranked in the national narrative. Based on analysis of Le Chef en France (2011-2012) with the leading celebrity chef in France Cyril Lignac and Jamie's Great Britain (2012) with Jamie Oliver, the article proposes to distinguish between a monocultural gastronationalism and a multicultural gastronationalism. Finally, the article also suggests that the wave of TV-shows with a gastronationalist discourse could be seen as a form of normalization of gastronationalism.

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You need to be able to understand a range of texts, including how they are organised and the opinions and attitudes expressed in them. The texts will be from sources familiar to you such as magazines, articles, fiction and advertisements, but targeted at the interests of students.

Students’ use of English will be tested by tasks that show how well they can control their grammar and vocabulary.

• Use of English Part 1
• Use of English Part 2
• Use of English Part 3
• Use of English Part 4
• Reading Part 5
• Reading Part 6
• Reading Part 7

For this part, you practice vocabulary by using words with similar meanings, collocations, linking phrases, phrasal verbs, etc.

• B2 First Use of English Video
• Becoming Famous
• Cycling Scheme
• Film Stars and Music Celebrities
• Going on a diet
• Single or Mixed Sex Schools
• The History of Football
• The Poor and Less Fortunate
• The Special Bus
• Why do we need to play?

For this part, you practice grammar and vocabulary.

• Better swimming
• Cardboard Bike
• Dealing with waste plastic
• Drinking Water
• Fit for Sports
• Following Your Nose
• Growing Bananas
• Holiday with a Friend
• Making Perfume
• The Farm Trip
• The Jobs Market
• Tree Climbing
• Weather Forecasting
• Young Enterprise

For this part, you practice vocabulary word-building by changing different words using a base word.

• Angel of Mercy
• Fast Food Industry
• Life on Other Planets
• Music in Schools
• Mystery Weekend Break
• Pollution Problems
• Understanding Time
• Workforce on the Move

For this part,  you have to express a message in different ways showing flexibility and resource in the use of language.

• B2 First Use of English Part 4
• B2 Key Word Transformation 1
• B2 Key Word Transformation 10
• B2 Key Word Transformation 2
• B2 Key Word Transformation 3
• B2 Key Word Transformation 4
• B2 Key Word Transformation 5
• B2 Key Word Transformation 6
• B2 Key Word Transformation 7
• B2 Key Word Transformation 8
• B2 Key Word Transformation 9

For this part, you practice how to understand the details of a text, including opinions and attitudes.

• Cycling to India
• Hottest Place on Earth
• Living and Working in Another Country
• The Picture of Dorian Gray
• The Wrestler who Wrote a Book

For this part, you practice how to understand the structure and follow the development of a text.

• Benefits of Getting Fit
• Our Polluted World

For this part, you practice how to find specific information in a text or texts.

• Collecting Things
• English Seaside Resorts
• Teenage Summer Camps

You are required to produce two pieces of writing. The first piece is compulsory and will be an essay of 140-190 words. For the second, you can choose from an article, email/letter, essay, review or report (B2 First for schools the report is replaced with a story) of 140-190 words.

• B2 Article Video
• B2 Book Review Video
• B2 Descriptive Email Video
• B2 Place Review Video
• B2 Short Story Video
• B2 Cities of the Future
• B2 Fast Food
• B2 Following Fashion
• B2 Live Concert
• B2 Pollution Problems
• B2 Taking a Gap Year
• B2 A Work of Art
• B2 Being a Celebrity
• B2 Life Away
• B2 Preventing Crime
• B2 School Improvement
• B2 Shopping Online
• B2 Tablet or Laptop
• B2 The Countryside
• School Canteen
• B2 A School Trip to Italy
• B2 An Important Day
• B2 Forgetful Girl
• The Hidden Beach
• The Lost Photo
• B2 IMDb Website Review
• B2 Jurassic Park Book Review
• B2 Mountain Bike Park
• B2 Romeo and Juliet Play Review
• B2 Ted Film Review
• Scarlett Animation Review
• B2 Berlin Travel Report
• B2 Shops Report
• B2 Visiting Places Report
• B2 Birthday Party Letter
• B2 Computer Games Email
• B2 Favourite Film Email
• B2 Holiday in Thailand Email
• B2 New Attraction Letter
• B2 Place to Visit Email
• B2 Spending Money Email
• B2 Visiting Relative Email

Requires being able to follow and understand a range of familiar spoken materials, such as news programmes, public announcements and other sources, but targeted at the interests of the learners.

• Speaking Part 1
• Speaking Part 2
• Speaking Part 3
• Speaking Part 4
• Listening Part 1
• Listening Part 2
• Listening Part 3
• Listening Part 4

In this part you talk to the examiner about yourself and your life, e.g. your name, school, interests and future plans.

B2 Speaking Part 1 Exercise 1 B2 Speaking Part 1 Exercise 2 B2 Speaking Part 1 Exercise 3

In this part, you talk about two photos on your own which you have to compare for about 1 minute . After you have finished, your partner will be asked a short question about your photo. When your partner has spoken about their photos for about 1 minute , you will be asked a question about their photos.

B2 Speaking Part 2 Exercise 1

In this part you express ideas with your partner by looking at a discussion point that the examiner gives you.

This will be available soon.

In this part, you focus on general aspects of a topic with the examiner or you may involve your partner.

In this part, you will hear people talking in eight different situations.

Entertainment Short Conversations Talking about Sports

In this part, you will hear someone being interviewed.

Extreme Snowboarding Future Options Newly Published Book Sailing around the World The Talent Show

In this part, you will hear five people talking about different things.

A Good Teacher Demonstration

In this part, you will hear an interview.

Mountain Climbing Weekend

• Customs and Traditions
• Entertainment and Leisure
• Environmental and Nature
• Future Jobs and Education
• Identity and Well-being
• Travel and Adventure

Customs and Traditions explores how we celebrate our cultural identity across the globe.

• Christmas Hard Exercises
• Story of Halloween
• Valentine Message

Entertainment and Leisure explores how we spent our free time.

• Going Shopping

Environment and Nature explores the way humans and animals live, adapt and change on our planet.

• Global Changes

Exploring how different societies create roles for people to develop their skills and knowledge.

• Future Schools
• Sport at School
• School Rules
• Fashion Design

Exploring how we learn and adjust to the world around us. .

• Taking Risks
• Natural Disasters

Exploring how we experience the world through our life journeys

• Travelling around the World

Cambridge English exams are designed for learners at all levels from the pre-intermediate level Cambridge English: Key (KET) to the very advanced level Cambridge English: Proficiency (CPE). These exams give candidates proof of their ability to use English in a wide variety of contexts, relevant to work, study and leisure activities.

A2 Key | B1 Preliminary | B2 First

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Essay on Cooking

Students are often asked to write an essay on Cooking in their schools and colleges. And if you’re also looking for the same, we have created 100-word, 250-word, and 500-word essays on the topic.

Let’s take a look…

100 Words Essay on Cooking

Introduction to cooking.

Cooking is an essential life skill. It’s the process of preparing food, often with heat. People cook for various reasons, like survival, pleasure, or to share with others.

The Importance of Cooking

Cooking is important for health. It allows control over ingredients, ensuring meals are nutritious. Plus, it can be a fun, creative activity.

Methods of Cooking

Various methods exist, including boiling, baking, and grilling. Each method impacts the taste and texture of food differently.

In conclusion, cooking is a valuable skill. It promotes healthy eating and can be a source of joy.

Also check:

• Paragraph on Cooking

250 Words Essay on Cooking

The art and science of cooking.

Cooking, the process of preparing food, is a fundamental human activity that encompasses both art and science. It is an art because it requires creativity and innovation, and a science because it involves precise measurements, temperatures, and timings.

Cooking as an Art

Cooking as an art is about the aesthetic appeal and the sensory experience of food. It involves imagination, creativity, and the ability to create new dishes or reinvent traditional ones. The art of cooking is in the presentation, the combination of flavors, and the overall experience that a dish offers. It is about creating something that not only satisfies hunger but also pleases the senses.

Cooking as a Science

On the other hand, cooking as a science involves understanding the chemistry of ingredients and how they interact with each other. It is about understanding how heat changes food, how different cooking methods affect the texture and flavor of ingredients, and how to use these principles to create dishes with the desired outcome. It is also about precision, consistency, and repeatability, which are crucial in professional cooking.

In conclusion, cooking is a fascinating blend of art and science. It is a skill that requires both creativity and technical understanding. Whether you are a professional chef or a home cook, understanding the art and science of cooking can help you create dishes that are not only delicious but also visually appealing and nutritionally balanced.

500 Words Essay on Cooking

Cooking is not just the process of preparing food for consumption, it’s an art form, a therapeutic activity, and a cultural expression. It involves the application of heat to food items, which transforms them into meals that can be consumed by humans. The culinary world is vast and varied, with each culture having its own unique methods and techniques.

The Science of Cooking

Cooking is deeply rooted in science. The Maillard reaction, for example, is a chemical reaction between amino acids and reducing sugars that gives browned food its distinct flavor. This reaction is the key to the taste of foods like seared steak, fried dumplings, cookies, and toasted marshmallows.

Understanding the science behind cooking can greatly enhance the quality and consistency of the food we make. For instance, knowing that acidic marinades can tenderize meat can help us prepare a more succulent steak or roast.

Beyond the realm of science, cooking is a creative endeavor. Chefs are much like painters or sculptors, using ingredients as their medium to create edible masterpieces. The color, texture, and presentation of the food are just as important as the taste. This artistic aspect of cooking allows for innovation and creativity, leading to the development of new recipes and culinary techniques.

Cooking and Culture

Cooking plays a significant role in cultural identity and heritage. Each culture has its own unique cuisine, shaped by its history, geography, and traditions. These cuisines are often passed down through generations, preserving a piece of that culture’s identity. The act of cooking traditional dishes can be a way of connecting with one’s roots and heritage.

The Therapeutic Value of Cooking

Cooking also has therapeutic value. The act of preparing a meal can be a calming, meditative experience. The focus required to chop, stir, and season can help clear the mind and reduce stress. Moreover, the satisfaction of creating a meal from scratch can boost self-esteem and confidence.

Conclusion: The Multifaceted Nature of Cooking

In conclusion, cooking is a multifaceted activity. It’s a science, an art, a cultural expression, and a therapeutic process. It allows us to nourish our bodies, express our creativity, connect with our cultural roots, and find a sense of calm in the chaos of life. As we continue to explore and understand the complexities of cooking, we can better appreciate the meals we prepare and consume.

That’s it! I hope the essay helped you.

If you’re looking for more, here are essays on other interesting topics:

• Essay on Cooking as a Hobby
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             Cooking is something that many people do. Some do it as a profession, some do it for fun, and some do it because they have to. Most people cook because eating anything raw is unappetizing and boring. I cook because it is entertaining and almost hypnotizing in a sense that I become almost oblivious to my surroundings. Sadly, some times I share the feeling of most people, why o why do I have bother to do this. But even if preparing a dish for themselves, people tend to get caught up and forget about anything else that is going on. When other people are the ones who will be enjoying the dish, the cook tends to have a feeling of wanting to make them astounded or awed at his or her culinary skills by preparing a better dining experience. It is a constant struggle for perfection and creativity.              In the professional environment of cooking, the atmosphere is exigent. It is a fast moving and demanding environment. When working in such a place, one is soon to forget the time that is passing. As the product of the chef is taking shape, it looks more and more like a piece of art, with an amazing array of colour topped with astonishing garnishes. Chefs are people endlessly exploring the continual horizon of creativity in which the food can spread in any direction of space atop a plate. Another great part of cooking is the faces, comments, and reactions of the diners. Their faces are filled with the expression that speaks the flavour of the food and the opinion of the people themselves. A picture is worth a thousand words. I always remember that phrase when the food is served in front of the diner. And after that they speak. Their words persuade and encourage you for a higher level of achievement. Well at least most of the time. These are the reasons why culinary arts is an amazing field for anyone.             

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Essays Related to Cooking

1. the art of sous vide cooking.

However, this kind of cooking method is now being used for home cooking because available solutions are now increasing its availability in the market. ... Also, Sous Vide cooking can be done using a ziplock bag, stove, pot, and digital thermometer so that your Sous Vide style cooking can be accomplished. ... Sous Vide cooking style has a lot of advantages as it is one of the unique ways of cooking our food. The airtight seal that is created in a Sous Vide cooking bag trap all the flavors of the food we cook, which is otherwise lost through traditional cooking. ... Besides keeping the food&#...

• Word Count: 1144
• Approx Pages: 5
• Grade Level: High School

2. How is chemistry related to cooking

HOW CHEMISTRY IS RELATED TO COOKING My chemistry class was told to write a paper about how chemistry is related to cooking. ... How is chemistry related to cooking? ... In cooking terms a Chemical Equation would be the recipe. ... You need to add the ingredients in the right ratio in both cooking and chemistry. ... With cooking it will either burn or be rare. ...

• Word Count: 381
• Approx Pages: 2

3. Making Low-Carb Cooking a Choice

Planning is crucial in LC cooking, as convenience foods are limited and extremely high in carbohydrates. ... The Internet is a fertile source for recipes and cooking ideas to keep your palate satisfied. ... Cooking in batches is more economical, so investing in a food processor might be justified. It might also be a good time to dust off the old slow cooker and put it to good use for those busy days when LC cooking isn't in the game plan. ... Time, energy, research, and commitment will make LC cooking trouble free - and second nature. ...

• Word Count: 611

4. Cooking The Books And Its Economic Impact

, "What are the latest scandals of Cooking the Books?"... The first of the most highly publicized events of corporate fraud in accounting practices is that of Enron, and this scandal probably elevated the coined term "Cooking the Books." ... All of these companies are caught up in what is beginning to look more like the status quo of "Cooking the Books" and inflating corporate profits, to drive up stock value. ... But it appears that the straw that broke the camel's back was the accounting scandal dubbed as "Cooking the Books." ... Their name has been tied to almost all of the top compa...

• Word Count: 1762
• Approx Pages: 7
• Has Bibliography

5. Lebanese Cooking

Iran/Mediterranean- Lebanese Cooking Mediterranean foods, such as Baklava, are for the most part, high in fats. Because of the large quantities and manufacture of olive oil, it is a main ingredient in many Greek foods. Yet, because of other dieting in the Mediterranean area, many of the people...

• Word Count: 444

6. Cooking from the Heart on Thanksgiving

I remember I was 15 years old and I had cooked my first real dinner for me and my mom. We had steak, mashed potatoes, string beans and macaroni and cheese and I was really proud of myself because I didn't think anything was going to come out right. My mom wanted me to cook for her all the time after...

• Word Count: 583

7. The Development of Chinese Cuisine

The popularity of cooking expanded. Cooking became one of the most famous entertainments in the old ages. ... Several cooking competition took place during the 16th century; the posters were mostly about the competition and restaurants; thousands of books about cooking were printed and sold. ... The enthusiasm of the Chinese people and the popularity of cooking encouraged the development of Chinese cooking technology. ... Chinese cooking is developing with the advanced technology these days. ...

• Word Count: 1337

8. McDonald's

Among other missteps by McDonald's has been its made-to-order cooking system, which the company required of all U.S. restaurants to install two years ago in an effort to improve the taste of its burgers and better compete with rivals. ...

• Word Count: 843
• Approx Pages: 3
• Grade Level: Undergraduate

9. Parental psychology

Journal of Applied Developmental Psychology Volume 24, Issue 1, April-May 2003, Pages 75-89 "Parental guidance in a cooking activity with preschoolers" In this study they are studying guided participation of children in a cooking exercise. ... They expected high levels of engagement in the cooking task, overall, for both parents and children and they also predicted positive effects of parental support on levels of engagement in both parents and children. ... The parents provided the tools for the cooking. ... When the tested engagement levels they found that all mothers and children we...

• Word Count: 369

Essay Contest 2010

Cwk second annual essay contest winners.

Cooking with Kids second annual essay contest winners are posted below! Students in 5th and 6th grade from SFPS schools that participate in Cooking with Kids were invited to submit essays. New this year is a Spanish language category. Winners each received a framed certificate and a Cooking with Kids gift bag that included a chef’s coat, Farmer’s Market tokens, and locally grown dried apples.

Special thanks to our essay contest judges:

• Rocky Durham , Culinary Director, Santa Fe School of Cooking
• Pat West-Barker, Publisher of  The Zenchilada
• Lynn Walters, Executive Director, Cooking with Kids

Cooking with Kids First Place Essay

Gonzales community school, kaila neuenschwander (ms. pino, 6th grade).

Good Cooking for All!!!!!!!!!

Whenever I am in the kitchen cooking something I always feel great. I love to cook with my mom and make different foods. After I make the food, I love to share it with my friends and family.

When I am home, I love to cook lasagna and garlic bread. One of my specialties is pumpkin pudding. But one thing I don’t like is having to clean up and do the dishes. Sometimes for lunch my mom will make bruchette. I enjoy eating food a family member makes.

This is one memory that I will never forget. I remember for my 8th birthday party, my mom baked a cake. But she used the sea level baking mix and the cake sizzled over the top. It looked like the cake had been hit by an asteroid! Since then, mom has been sure to check for high elevation recipes.

When I started Cooking with Kids in 2nd grade I always enjoyed it. I loved making different food from different cultures, and coloring the maps. Also, I like measuring with the measuring cups and doing math. But my favorite part of Cooking with Kids was to get to eat the yummy food. I do wish we could have had seconds because the food was so good.

The truth is that I don’t care where I cook, I just love to cook. I am very thankful to have the supplies and people that could teach me different recipes. GOOD COOKING FOR ALL!

Sweeney Elementary

Adriana vargas (ms. sena, 5th grade).

I love cooking!

I love cooking. Cooking is important because it teaches you to follow directions and it also teaches you not to do something you are not supposed to do. I also love cooking because it is very fun to do and when you finish cooking, the food comes out delicious. You can spend tie with your family when you are cooking. I am very glad I know how to cook and very happy we have Cooking with Kids to teach me.

You also make memories when you cook. In Mexico, my whole family made homemade tortillas and hot delicious green chile My auntie peeled the chile, my other auntie kneaded the dough and my other auntie cooked it. For the holidays my whole family in Santa Fe usually makes mashed potatoes and gravy, chile rellenos and steak. At my grandma’s house she makes the best beans and chile – sometimes it’s red and sometimes it’s green chile.

Things I learned how to make in Cooking with Kids were great and I didn’t even know I was going to like the kind of food we made. We made lentils, we made tamales, which were really a lot of fun to make and we also cooked white rice from China. That was my favorite thing we’ve cooked so far.

When I get older I know I am going to cook a lot. I am going to pass my recipes on to my nieces, nephews or maybe even my own kids someday. I also know I am going to cook with my family. Cooking with Kids was a great experience and a lot of fun.

Salazar Elementary

Maya vigil (ms. ballard, 5th grade).

A Wonderful Creation

Mmm. My favorite smells are spices. A little bit of cloves and a few dashes of pumpkin spice start one of the best pumpkin pie recipes ever. I put 1-2 cups of granulated sugar that make it sweet. As my sister sprinkled cinnamon I started to stir all of the spices together. It got a beautiful color of light brown. My sister and I moved on to the wet ingredients, starting to break the eggs. As she did I mixed in a can of pumpkin. When my dad walked into the kitchen I asked him to stir the spices, pumpkin, and egg. While he was doing that my sister added canned milk to my dad’s mixture as he mixed more. Then my other sister came by and tasted it. She said that it tasted great just like always. After that we put it in a pie shell and cooked it. When it was finished my family and I enjoyed our delicious creation.

Camila Saluja (Mr. Romero, 5th grade)

Cooking in the Family Pot

Cooking is something people have enjoyed for ages. To me, it’s such an important thing. I think that children who watch or help their parents cook will become better chefs. In my family cooking is very important. My mom and dad cook almost every night. I usually help them. My dad comes from South America so he cooks different things. When he cooks, he cooks things like milanesas (chicken covered with bread crumbs) or empanadas (a pie with spinach and eggs in it). My mom is Italian so she cooks a lot of delicious things too. Cooking is also very important in my history, too. My great great grandmother, Enrichetta, came from Italy to America before she got married (to someone she didn’t like). She got a job as a dishwasher at a restaurant in New York City called Delmonico’s. One day the soup chef was sick. She took his place. People loved her soup. After that she became the first woman soup chef Delmonico’s EVER had. She fell in love with a man named Pasquale who delivered poultry to restaurants. They married.

So you see, food and cooking are very important in my life. Past, present, and maybe even future. I may become a baker and own my own bakery. No matter what, I know that I will pass on the recipes to my children and they’ll pass it on to theirs. Cooking is a treasure. We need to keep it safe.

Noelle Navarro (Mr. Cameron, 5th grade)

The Magic Pans

Once there was a princess named Izinia. Her country was going through some hard times. There was not enough food. Izinia’s father, the kind, could not figure out how to fix the problem. He tried everything! Still nothing worked. Half of the population in the country dropped. Since there wasn’t enough food lots of people died, including Izinia’s sister. After 3 hard years Izinia’s father could no longer be king, so Izinia became queen.

One day Izinia was walking, when she fell. When she got up she realized she had fallen on top of a door in the ground. Izinia heard voices coming towards her calling “Find the queen!” She quickly hid the door with branches and called “I am here!” When she got back to the palace 50 doctors checked Izinia. Finally when they said she was fine Izinia ran as fast as she could back to where she had discovered the door. She opened the door and went inside. The young queen found pans and a book. The book was magic and so were the pans! The magic was was that the food she cooked in the pans was enough to feed the entire kingdom. Izinia went down in history as “The cooking Queen!”

Marisol Chavez (Mr. Northup, 6th grade)

Cooking with Kids

I love Cooking with Kids, because it is a place where we can learn a lot about food. We can learn where all the food came from, how to cook and much more.

It is awesome, because the whole class gets to experience different food from different countries and taste new food that us kids actually cooked. Plus, we get to learn about the countries, the spices that they use and what they like.

We have done fried rice with sour cucumbers and they were good. You should have seen Mr. Northup’s face! That was proof of the sourness of the cucumbers.

Cooking with Kids is so awesome and fun for everybody including Mr. Northup to go back to his childhood days. I think Cooking with Kids is important, because when you grow up you are going to know how to cook really good food for your family. You will know a lot of recipes.

That’s why I say Cooking with Kids is so fun and important.

Cesar Chavez

Joshua trujillo (ms. hamman, 5th grade).

Cooking With Fun

Yes, I do like to cook. Sometimes I help my mom cook. I love cooking, but when I cook I have to wash my hands first. Everyday I cook with my mom. I help her make tacos. I ask my mom if I can fry the meat. When I fry meat I have to be careful. I have good memories of cooking because I remember when my great grandma was alive. She was the bomb at cooking. We always made Sunday dinners, but not anymore because she died, but I still remember her because of her cooking.

When I cook I cook from my heart. I will never ever give up on cooking because I love cooking. When I go to restaurants I order something healthy. When my mom and I have visitors coming over my mom makes all kinds of food. Then my grandpa and all our visitors eat it all.

Last year for Christmas I made the greatest fruit salad ever. Everybody was getting seconds. That Christmas was the best of all, not because of the presents, but because of the family eating with each other. I wish everybody in the world could have food and Sunday dinners together.

Diddier Linares Ramirez (Mr. Rueda, 5th grade)

Caldo de Pollo

En este “essay” voy a hablar de como hacer un caldo de pollo. Preparar un caldo de pollo no es muy sencillo.

Primero, lo que tienes que hacer es hervir agua en una olla grande. Luego sacas el pollo afuera de el refrigerador y lo pones a descongelarse. Tienes que ponerlo a descongelarse por lo menos 20 o 30 minutos. Cuando ya se ha descongelado sacas el pollo de la bolsa. Sacas el pollo de la bolsa para ponerlo listo para meterlo en la olla.

Despues de poner el pollo en la olla tienes que poner las verduras como zanahoria, papas y otros ingredientes. Despues le echas “sopas de pobrecito” para que le de un saborcito. Despues tapas la olla. Luego le pones llama grande.

Despues de tapar la olla tienes que esperar por lo menos 30 minutos o 1 hora. Cuando ya ha parado ese tiempo, abres la olla. Sirves el caldo con varias verduras en platos hondos. Despues le pides a una persona que te ayuda a pasarlos a la mesa. Si tu quieres puedes tener uno o dos chiles y también puedes hacer tortillas.

English translation:

In this essay I am going to talk about how to make chicken soup. Making chicken soup is not very simple.

First, you have to boil water in a big pot. Next you take the chicken out of the refrigerator and you let it thaw. You have to let it thaw for at least 20 to 30 minutes. When it has thawed, take the chicken out of the bag. You take the chicken out of the bag to get it ready to put it in the pot.

After you put the chicken in the pot you have to add vegetables like carrots, potatoes and other ingredients. Next you add “sopas de pobrecito” to give it a little flavor. Then you cover the pot. After that you put the heat on high.

After you cover the pot you have to wait at least 30 minutes to an hour. When that time has passed, open the pot. You serve the soup with some vegetables in deep bowls. Then you ask someone to help you carry them to the table. If you want, you can have one or two chiles and you can also make tortillas.

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UCR chef wins gold medal in cooking challenge

A chef with UC Riverside Dining Services took first place in a cooking competition hosted by the National Association of College & University Food Services. Tye Nielsen, a culinary manager for Dining Services’ catering division, took the gold medal in the association’s Pacific Regional 2024 Culinary Challenge at its convention in Tacoma, Washington, on March 25. He now advances to the national competition in July. 

The association represents culinary staff in collegiate dining with the challenge showcasing exceptional culinary expertise. During a timed challenge before 100 onlookers at the convention, Nielsen prepared an original “surf and surf” recipe he conceived. Competitors were required to use a specific set of ingredients: two Branzino fish, a pound of shrimp, and one cup of bulgur wheat. Nielsen’s recipe was a play on Southern-style shrimp and grits. He pureed the bulgur to get the texture of grits, and cooked the shrimp in it. He blackened the Branzino and paired it with paprika, shishito peppers, and a sweet corn puree to create a sweet and spicy combination. The challenge allowed competitors five minutes to prepare their cooking station, an hour to prepare their dish, and 10 minutes to plate and present to the judges. The culinary challenge was Nielsen’s first time competing, an experience he enjoyed. Dining Services held its own internal competition for interested chefs before choosing Nielsen’s dish for the regional challenge. He practiced his dish about 20 times over two months in front of his coworkers to prepare for the regional competition. He plans to do the same again in the weeks before the national competition in July. “I had a lot of people in my corner,” Nielsen said. “I’m the only chef from the UC family competing so I’ve had a people from other schools reaching out to give their support. It’s been really cool.” Nielsen has been with Dining Services for two years and previously worked for restaurants in the casino industry for 17 years.  But his passion for cooking dates back to his childhood, when he hung out at his parent’s restaurant. “Since I was real small, the prep kitchen was my babysitter,” Nielsen said.

Related Awards

Graduate students recognized for academic excellence and research achievements, student photographer wins r’card contest for sunset campus overview, ucr winner of 2024 cio 100 award for it excellence, ucr student earns california state assembly resolution award.

Essay on Cooking 100, 150, 200, 300 and 400 + Words

Essay on Cooking- 100 Words

Cooking is a process of preparing food by using heat. Cooking can be done in many different ways, such as baking, grilling, frying, and boiling. Each method of cooking has its own advantages and disadvantages. For example, baking is a healthier option because it doesn’t require the use of oil or fat. However, it can take longer to cook food this way. Grilling is a quick and easy way to cook food, but it can cause the formation of cancer-causing chemicals on the food. Whether you’re cooking for yourself or for others, the tips in this article will help you to become a better cook. So get in the kitchen and start cooking!

Essay on Cooking- 150 Words

Cooking is an important life skill that everyone should know. It can be a great way to show someone you care, and it can also be a fun activity to do with friends or family. There are many different techniques and recipes that you can try, so there’s always something new to learn. Plus, cooking at home is usually healthier and cheaper than eating out. So if you’re looking for a way to improve your life, learning how to cook is a great place to start. Cooking can be done in many different ways, such as baking, grilling, frying, and boiling. Each method has its own benefits and drawbacks. For example, baking is a healthier option because it doesn’t require the use of oil or fat. However, it can take longer to cook food this way. Grilling is a quick way to cook food, but it can cause the formation of cancer-causing chemicals called heterocyclic amines (HCAs). Frying uses hot oil to cook food, which can make it very unhealthy. Boiling is a good compromise between healthy and fast cooking, but it can make some foods taste bland.

Essay on Cooking- 200 Words

Cooking is a necessary life skill that everyone should know. It can be a fun and rewarding experience, or it can be a chore. However, learning to cook can be a great way to show off your culinary skills and impress your friends and family. There are many different methods of cooking, so there is sure to be something for everyone. Whether you’re a beginner or a master chef, cooking is a skill that you can always improve upon.  No doubt It’s a great way to show creativity, and it can be very fulfilling to make a meal for someone you care about.  Cooking is an incredibly rewarding activity. Not only do you get to create something delicious, but you also get to bond with the people you’re cooking for. Whether you’re cooking for yourself or for a large group, there’s always something special about preparing a meal and sharing it with others. If you’re looking for ways to improve your cooking skills, we hope this essay has given you some ideas on where to start. Keep practicing and perfecting your craft, and pretty soon you’ll be whipping up Michelin-star worthy dishes in no time. Cooking can also be a great way to bond with friends or family members, so don’t be afraid to get everyone involved in the kitchen. Who knows, you might just discover a new favorite dish!

Essay on Cooking- 300 Words

No matter what the reason is for enjoying cooking, there is no doubt that it is a skill that can be valuable in many different situations. Whether you are wanting to impress someone special or simply looking for a way to save money on eating out, learning how to cook can be a great investment of time and effort. And even if you never master the art of gourmet cooking, simply knowing how to cook basic meals can be a huge help in your day-to-day life. There are many different reasons why people enjoy cooking. For some, it is a way to relax and unwind after a long day. Others enjoy the creative process of coming up with new recipes and experimenting with different ingredients. And for many, cooking is a way to show love and care for others, whether it be family, friends, or guests. There are many different techniques that can be used when cooking, and each person has their own unique way of doing it. Cooking is a great way to show creativity and express yourself. It can also be a fun activity to do with friends or family. Cooking can also be a great way to relax and de-stress. Whether you’re cooking a simple meal or something more complex, the process can help you to clear your mind and focus on the task at hand. When cooking, it is important to follow recipes and instructions carefully. This will help you to avoid making mistakes that could make the food unsafe to eat. It is also important to keep your kitchen clean and organized. This will help you to be more efficient when cooking and make the process more enjoyable. Cooking can be therapeutic, and it can also be a great way to show your love for others. Whether you’re a beginner or a seasoned chef, I hope this essay has inspired you to get in the kitchen and start cooking up some delicious meals.

Essay on Cooking- 500 + Words

Cooking is an activity that everyone can enjoy. It doesn’t matter if you’re a beginner or a seasoned pro, there’s always something new to learn in the kitchen. In this article, we’ll explore some of the basics of cooking so that you can get started on your culinary journey!

What is Cooking?

Cooking is the process of preparing food for consumption. It can be done through a variety of methods, including baking, grilling, and boiling. Cooking is a necessary skill for anyone who wants to eat healthy, delicious meals. There are countless reasons to love cooking. For one, it’s a great way to save money. Cooking at home is typically much cheaper than eating out, especially if you use some simple strategies like cooking in bulk or avoiding expensive ingredients. Plus, home-cooked meals tend to be healthier than restaurant fare, since you have more control over what goes into them. Another great thing about cooking is that it’s a great way to bond with friends and family. Spending time in the kitchen together can be a fun and relaxing way to catch up with loved ones. And of course, there’s nothing better than sharing a meal that you’ve made with your own two hands. Whether you’re a seasoned chef or just getting started in the kitchen, we hope you’ll find something here to inspire you. Check out our collection of recipes, cooking tips, and articles about food and nutrition. And don’t forget to share your own

The different types of cooking

There are many different types of cooking, each with its own unique flavor and style. Some of the most popular types of cooking include:

• American: This type of cooking is characterized by the use of lots of fat, sugar, and processed ingredients.
• Italian: This cuisine is characterized by the use of fresh, local ingredients and simple techniques.
• French: This type of cooking is known for its sophisticated techniques and use of high-quality ingredients.
• Chinese: This cuisine relies on the use of strong flavors and fragrant spices.

The Benefits of Cooking

Cooking is often seen as a chore, but it can actually be therapeutic and beneficial in many ways. For one, it can be a great stress reliever. The act of chopping vegetables or measuring ingredients can be calming, and the end result is often a delicious meal that you can share with others. Cooking can also be a great way to bond with others. Whether you’re cooking with family or friends, the experience can bring you closer together. And if you’re cooking for someone special, it’s a thoughtful way to show them your affection. Finally, cooking can be good for your health. When you cook at home, you have more control over the ingredients and how they’re prepared. This means you can choose healthier options and avoid processed foods. Plus, cooking can help you get more nutrients from food since heating helps break down some of the nutrients so they’re easier for your body to absorb.

How to become a Better Cook

Are you tired of your usual cooking routine? If you’re looking to spice up your culinary skills, then you’ve come to the right place. In this blog section, we’ll be giving you tips on how to become a better cook. Whether you’re a beginner or a seasoned pro, there’s always room for improvement in the kitchen. And becoming a better cook doesn’t have to be difficult. With a little practice and patience, anyone can improve their cooking skills.

Here are a few tips to get you started:

1. Read recipes thoroughly before beginning. This may seem like an obvious one, but it’s important to make sure you understand the instructions before you start cooking. That way, you can avoid any potential mistakes. 2. Be patient. Rome wasn’t built in a day, and neither is a perfect dish. If it’s your first time making something, don’t expect it to come out perfectly. Give yourself some time to learn and master the recipe. 3. Experiment with different ingredients and techniques. One of the best ways to become a better cook is to experiment in the kitchen. Try using different ingredients or cooking techniques to see what works best for you. You may be

The best foods to cook

There are a lot of different foods that you can cook, but some are better than others. Here are a few of the best foods to cook:

1. Steak – Steak is a classic food that always tastes great. Whether you grill it, pan fry it, or bake it, steak is always a delicious option. 2. Chicken – Chicken is another versatile food that can be cooked in a variety of ways. It’s also a healthy option, making it a great choice for those who are looking to eat healthier. 3. Salmon – Salmon is a great fish to cook because it is so flavorful. It’s also healthy and packed with nutrients, making it a great choice for anyone looking for a nutritious meal. 4. Vegetables – Vegetables are a great option for those who want to eat healthy. They can be cooked in many different ways and are packed with vitamins and minerals. 5. Rice – Rice is a staple food in many cultures and is very versatile. It can be cooked in many different ways and can be used as a side dish or as the main course of a meal.

The Various Aspects of Cooking

There are many different aspects to cooking, from the simplest of tasks to the more complex. No matter what your level of expertise, there is always something new to learn about cooking. In this blog section, we will explore some of the different aspects of cooking, and how you can improve your skills in each one. One of the most important aspects of cooking is learning how to properly measure ingredients. This may seem like a simple task, but it is one that many people do not take the time to do correctly. Measuring ingredients correctly is essential for making sure that your food turns out the way that you want it to. Without proper measuring, you run the risk of ruining a dish entirely. Another important aspect of cooking is learning how to properly cook food at the correct temperatures. This is especially important when dealing with meat, as cooking it at too high or too low of a temperature can lead to it being tough or dry. Learning how to cook food at the right temperature will help you to produce perfectly cooked dishes every time. If you are looking to improve your overall cooking skills, then taking the time to learn about these various aspects of cooking is a great place to start. By taking the time to learn about

The Different Styles of Cooking

There are many different styles of cooking, each with its own unique flavor and technique. Whether you’re a fan of simple home cooking or gourmet cuisine, there’s a style of cooking out there for you. Here are just a few of the different styles of cooking that you might encounter: American: American cuisine is known for its simplicity and use of hearty ingredients. Common dishes include burgers, steak, and potatoes. Italian: Italian cuisine is all about using fresh, flavorful ingredients. Popular dishes include pasta, pizza, and risotto. French: French cuisine is often considered to be the pinnacle of fine dining. Dishes are typically rich and indulgent, making use of luxurious ingredients like butter, cream, and truffles. Japanese: Japanese cuisine emphasizes freshness and balance. Common dishes include sushi, sashimi, and tempura. Chinese: With a long history and many regional variations, Chinese cuisine is extremely diverse. Common dishes include noodles, rice, and dumplings.

How to Improve Your Cooking Skills

Are you interested in improving your cooking skills? Whether you’re a beginner just starting out, or a seasoned pro looking for ways to take your dishes to the next level, there are always new techniques and tips to learn. Here are a few ideas on how to improve your cooking skills: 1. Take classes. Whether it’s a short course at your local community college or cooking school, or a longer program at a university, taking classes is one of the best ways to learn more about cooking. You’ll not only get hands-on experience in the kitchen, but you’ll also learn from experienced instructors who can share their knowledge and expertise. 2. Read cookbooks and food blogs. A great way to learn more about cooking is to read books and articles on the subject. Look for recipe books that focus on the type of cuisine or cooking style that interests you, and try following along with some of the recipes. In addition to cookbooks, there are also many excellent food blogs out there that can provide inspiration and instruction. 3. Watch cooking shows and videos. If you’re more of a visual learner, another option is to watch cooking shows and videos. There are now many high-quality programs available online

There’s no denying that cooking is a useful skill to have. Not only can it help you save money by eating at home, but it can also be a great way to bond with friends and family. And who knows? Maybe someday you’ll even be able to turn your passion for cooking into a career. Whatever your reasons for wanting to learn how to cook, we hope this essay has inspired you to give it a try. Who knows? You might just surprise yourself with how much you enjoy it.

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Contests/Awards

Looking for global competitions for students ?

Application opens for online competitions for students with prizes in cash and kind every year.

You’ll find cooking, poetry, essay competitions in Nigeria, Ghana and other African and developing countries

Here you find competitions, prizes, and awards on essay, video and other competitions open for Young Africans.

How to write a Research Proposal for Scholarship Applications in 2024

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Kurt Schork Freelance Award 2024 for Freelance Journalists ($5000 Award)

Spread the loveThe Kurt Schork Memorial Fund (KSMF) is now accepting submissions for its 2024 Awards in International Journalism. Apply below. When is Application Deadline? 31st May 2024 midnight (GMT)  Tell Me About Award: Now in their 23rd year, the Awards honour American freelance journalist Kurt Schork – who was killed in 2000 while on … Read more

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Sheikha Fatima Fund for Women Refugee Support and Empowerment Initiative (SFFWR) “Voices of Hope” 2024

Spread the loveSheikha Fatima Fund for Women Refugee Support and Empowerment Initiative (SFFWR) “Voices of Hope” Apply below. When is Application Deadline: Soon Tell Me About Award: Join the “Voices for Hope” award, part of the Sheikha Fatima Fund for Women Refugee Support and Empowerment Initiative (SFFWR). This award is dedicated to empowering women refugees and women … Read more

Graduate Institute’s Geneva Challenge 2024 for Graduate Students Worldwide

Spread the loveThe Graduate Institute is launching the ninth edition of the Advancing Development Goals Contest, an international competition for graduate students. Application Deadlines: Offered annually? Yes Eligible Countries: Graduate students from all over the world To be taken at (country): Geneva, Switzerland About the Contest: The 2024 Advancing Development Goals International Contest for Graduate … Read more

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Guest Essay

José Andrés: Let People Eat

By José Andrés

Mr. Andrés is the founder of World Central Kitchen.

In the worst conditions you can imagine — after hurricanes, earthquakes, bombs and gunfire — the best of humanity shows up. Not once or twice but always.

The seven people killed on a World Central Kitchen mission in Gaza on Monday were the best of humanity. They are not faceless or nameless. They are not generic aid workers or collateral damage in war.

Saifeddin Issam Ayad Abutaha, John Chapman, Jacob Flickinger, Zomi Frankcom, James Henderson, James Kirby and Damian Sobol risked everything for the most fundamentally human activity: to share our food with others.

These are people I served alongside in Ukraine, Turkey, Morocco, the Bahamas, Indonesia, Mexico, Gaza and Israel. They were far more than heroes.

Their work was based on the simple belief that food is a universal human right. It is not conditional on being good or bad, rich or poor, left or right. We do not ask what religion you belong to. We just ask how many meals you need.

From Day 1, we have fed Israelis as well as Palestinians. Across Israel, we have served more than 1.75 million hot meals. We have fed families displaced by Hezbollah rockets in the north. We have fed grieving families from the south. We delivered meals to the hospitals where hostages were reunited with their families. We have called consistently, repeatedly and passionately for the release of all the hostages.

All the while, we have communicated extensively with Israeli military and civilian officials. At the same time, we have worked closely with community leaders in Gaza, as well as Arab nations in the region. There is no way to bring a ship full of food to Gaza without doing so.

That’s how we served more than 43 million meals in Gaza, preparing hot food in 68 community kitchens where Palestinians are feeding Palestinians.

We know Israelis. Israelis, in their heart of hearts, know that food is not a weapon of war.

Israel is better than the way this war is being waged. It is better than blocking food and medicine to civilians. It is better than killing aid workers who had coordinated their movements with the Israel Defense Forces.

The Israeli government needs to open more land routes for food and medicine today. It needs to stop killing civilians and aid workers today. It needs to start the long journey to peace today.

In the worst conditions, after the worst terrorist attack in its history, it’s time for the best of Israel to show up. You cannot save the hostages by bombing every building in Gaza. You cannot win this war by starving an entire population.

We welcome the government’s promise of an investigation into how and why members of our World Central Kitchen family were killed. That investigation needs to start at the top, not just the bottom.

Prime Minister Benjamin Netanyahu has said of the Israeli killings of our team, “It happens in war.” It was a direct attack on clearly marked vehicles whose movements were known by the Israel Defense Forces.

It was also the direct result of a policy that squeezed humanitarian aid to desperate levels. Our team was en route from a delivery of almost 400 tons of aid by sea — our second shipment, funded by the United Arab Emirates, supported by Cyprus and with clearance from the Israel Defense Forces.

The team members put their lives at risk precisely because this food aid is so rare and desperately needed. According to the Integrated Food Security Phase Classification global initiative, half the population of Gaza — 1.1. million people — faces the imminent risk of famine. The team would not have made the journey if there were enough food, traveling by truck across land, to feed the people of Gaza.

The peoples of the Mediterranean and Middle East, regardless of ethnicity and religion, share a culture that values food as a powerful statement of humanity and hospitality — of our shared hope for a better tomorrow.

There’s a reason, at this special time of year, Christians make Easter eggs, Muslims eat an egg at iftar dinners and an egg sits on the Seder plate. This symbol of life and hope reborn in spring extends across religions and cultures.

I have been a stranger at Seder dinners. I have heard the ancient Passover stories about being a stranger in the land of Egypt, the commandment to remember — with a feast before you — that the children of Israel were once slaves.

It is not a sign of weakness to feed strangers; it is a sign of strength. The people of Israel need to remember, at this darkest hour, what strength truly looks like.

José Andrés is a chef and the founder of World Central Kitchen.

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Regions Riding Forward® Scholarship Contest

Their Story. Your Voice.

Your voice is your own. But it's also been impacted by others. Who, we wonder, has inspired you? Let us know by entering the Regions Riding Forward Scholarship Contest. 

You could win an $8,000 college scholarship

For the opportunity to win an $8,000 scholarship, submit a video or written essay about an individual you know personally (who lives in your community) who has inspired you and helped you build the confidence you need to achieve your goals.

The details

The 2024 Regions Riding Forward Scholarship Contest consists of four (4) separate Quarterly Contests - one for each calendar quarter of 2024. Regions is awarding four $8,000 scholarships through each Quarterly Contest.

Each Quarterly Contest has its own separate entry period, as provided in the chart below.

The entry deadline for each Quarterly Contest is 11:59:59 PM Central Time on the applicable Quarterly Contest period end date (set forth in the chart above).

No purchase or banking relationship required.

Regions believes in supporting the students whose passion and actions every day will continue to make stories worth sharing. That’s why we have awarded over $1 million in total scholarships to high school and college students.

How to enter, 1. complete an online quarterly contest application.

Enter the Regions Riding Forward Scholarship Contest by completing a Quarterly Contest application.  The second Quarterly Contest runs from April 1, 2024 through June 30, 2024. Complete and save all requested information. 

2. Prepare your Written Essay or Video Essay

For each Quarterly Contest, the topic of your Written Essay or Video Essay (your “Essay Topic”) must be an individual you know personally, who lives in your community. Your Written Essay or Video Essay must address how the individual you have selected as your Essay Topic has inspired you and helped you build the confidence you need to achieve your goals.

Written Essay and Video Essay submissions must meet all of the requirements described in the contest Official Rules. Your Written Essay or Video Essay must be (i) in English, (ii) your own original work, created solely by you (and without the use of any means of artificial intelligence (“AI”)), and (iii) the exclusive property of you alone.

Written Essays must be 500 words or less. You can write your Written Essay directly in the application, or you can copy and paste it into the appropriate area in the application form.

Video Essay submissions must be directly uploaded to the contest application site. Video Essays must be no more than 3 minutes in length and no larger than 1 GB. Only the following file formats are accepted: MP4, MPG, MOV, AVI, and WMV. Video Essays must not contain music of any kind nor display any illegal, explicit, or inappropriate material, and Video Essays must not be password protected or require a log-in/sign-in to view. You must upload your Video Essay to the application, and you may not submit your Video Essay in DVD or other physical form. (Video Essays submitted via mail will not be reviewed or returned.)

Tips to Record Quality Videos on a Smartphone:

• Don’t shoot vertical video. Computer monitors have landscape-oriented displays, so shoot your video horizontally.
• Use a tripod. Even small movements can make a big difference when editing.
• Don’t use zoom. If you need to get a close shot of the subject, move closer as zooming can cause pixilation.
• Use natural lighting. Smartphone lighting can wash out your video.

3. Review and submit your Quarterly Contest application

Review your information on your Quarterly Application (and check the spelling of a Written Essay) and submit your entry by 11:59:59 p.m. Central Time on the applicable Quarterly Contest period end date. The second Quarterly Contest period end date is June 30, 2024.

4. Await notification

Winning entries are selected by an independent panel of judges who are not affiliated with Regions. If your entry is selected as a Quarterly Contest winner, you will need to respond to ISTS with the required information.

Eligibility

For purposes of this contest:

• The “Eligible States” are defined as the following states: Alabama, Arkansas, Florida, Georgia, Iowa, Illinois, Indiana, Kentucky, Louisiana, Mississippi, Missouri, North Carolina, South Carolina, Tennessee and Texas.
• An “accredited college” is defined as a nonprofit, two- or four-year college or university located within one of the fifty (50) United States or the District of Columbia.

To be eligible to enter this contest and to win an award in a Quarterly Contest, at the time of entry, you must:

• Be a legal U.S. resident of one of the Eligible States.
• Be age 16 or older.
• Have at least one (1) year (or at least 18 semester hours) remaining before college graduation.
• If you are not yet in college, begin your freshman year of college no later than the start of the 2025 – 2026 college academic school year.
• As of your most recent school enrollment period, have a cumulative grade point average of at least 2.0 in school (and if no GPA is provided at school, be in “good standing” or the equivalent thereof in school).

View Official Rules

NO PURCHASE OR BANKING RELATIONSHIP REQUIRED. PURCHASE OR BANKING RELATIONSHIP WILL NOT INCREASE YOUR CHANCES OF WINNING. VOID WHERE PROHIBITED. The 2024 Regions Riding Forward Scholarship Contest (the “Contest”) consists of four (4) separate quarterly contests (each a “Quarterly Contest”): (1) the “Q-1 Contest;” (2) the “Q-2 Contest;” (3) the “Q-3 Contest;” and (4) the “Q-4 Contest.” The Q-1 Contest begins on 02/01/24 and ends on 03/31/24; the Q-2 Contest begins on 04/01/24 and ends on 06/30/24; the Q-3 Contest begins on 07/01/24 and ends on 09/30/24; and the Q-4 Contest begins on 10/01/24 and ends on 12/31/24. (For each Quarterly Contest, entries must be submitted and received by 11:59:59 PM CT on the applicable Quarterly Contest period end date.) To enter and participate in a particular Quarterly Contest, at the time of entry, you must: (a) be a legal U.S. resident of one of the Eligible States; (b) be 16 years of age or older; (c) have at least one (1) year (or at least 18 semester hours) remaining before college graduation; (d) (if you are not yet in college) begin your freshman year of college no later than the start of the 2025 – 2026 college academic school year; and (e) as of your most recent school enrollment period, have a cumulative grade point average of at least 2.0 in school (and if no grade point average is provided at school, be in “good standing” or the equivalent thereof in school). (For purposes of Contest, the “Eligible States” are defined as the states of AL, AR, FL, GA, IA, IL, IN, KY, LA, MS, MO, NC, SC, TN and TX.) Visit regions.com/ridingforward for complete Contest details, including eligibility and Written Essay and Video Essay requirements and Official Rules. (Limit one (1) entry per person, per Quarterly Contest.) For each Quarterly Contest, eligible entries will be grouped according to form of entry (Written Essay or Video Essay) and judged by a panel of independent, qualified judges. A total of four (4) Quarterly Contest Prizes will be awarded in each Quarterly Contest, consisting of two (2) Quarterly Contest Prizes for the Written Essay Entry Group and two (2) Quarterly Contest Prizes for the Video Essay Entry Group. Each Quarterly Contest Prize consists of a check in the amount of $8,000 made out to winner’s designated accredited college. (Limit one (1) Quarterly Contest Prize per person; a contestant is permitted to win only one (1) Quarterly Contest Prize through the Contest.) Sponsor: Regions Bank, 1900 Fifth Ave. N., Birmingham, AL 35203.

© 2024 Regions Bank. All rights reserved. Member FDIC. Equal Housing Lender. Regions and the Regions logo are registered trademarks of Regions Bank. The LifeGreen color is a trademark of Regions Bank.

2023 Winners

High school:.

• Amyrrean Acoff
• Leon Aldridge
• Kharis Andrews
• Colton Collier
• Indya Griffin
• Christopher Hak
• Aquil Hayes
• Jayden Haynes
• McKenna Jodoin
• Paris Kelly
• Liza Latimer
• Dylan Lodle
• Anna Mammarelli
• Karrington Manley
• Marcellus Odum
• Gautami Palthepu
• Melody Small
• Lauryn Tanner
• Joshua Wilson
• Mohamed Ali
• Kayla Bellamy
• Lauren Boxx
• Alexandria Brown
• Samuel Brown
• Thurston Brown
• Conner Daehler
• Tsehai de Souza
• Anjel Echols
• Samarion Flowers
• Trinity Griffin
• Kristina Hilton
• Ryan Jensen
• Miracle Jones
• Shaniece McGhee
• Chelby Melvin
• Lamiya Ousley
• Kiera Phillips
• Gabrielle Pippins
• Ethan Snead
• Sydney Springs
• Kirsten Tilford
• Tamira Weeks
• Justin Williams

2022 Winners

• Paul Aucremann
• William Booker
• Robyn Cunningham
• Kani'ya Davis
• Oluwatomi Dugbo
• Lillian Goins
• Parker Hall
• Collin Hatfield
• Gabrielle Izu
• Kylie Lauderdale
• Jacob Milan
• Jackson Mitchell
• Carmen Moore
• Madison Morgan
• Kaden Oquelí-White
• Kaylin Parks
• Brian Perryman
• De'Marco Riggins
• Brianna Roundtree
• Sydney Russell
• Carlie Spore
• Morgan Standifer
• Ionia Thomas
• Ramaya Thomas
• Jaylen Toran
• Amani Veals
• Taylor Williams
• Alana Wilson
• Taryn Wilson
• Aryaunna Armstrong
• Hannah Blackwell
• T'Aneka Bowers
• Naomi Bradley
• Arianna Cannon
• Taylor Cline
• Catherine Cummings
• Margaret Fitzgerald
• Chloe Franklin
• Camryn Gaines
• Thomas Greer
• Kayla Helleson
• Veronica Holmes
• Logan Kurtz
• Samuel Lambert
• Jaylon Muchison
• Teresa Odom
• Andrew Payne
• Carey Price
• Emily SantiAnna
• Curtis Smith
• Jered Smith
• Mariah Standifer
• Maura Taylor
• Anna Wilkes

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Perry High School students win 2024 Perry Optimist essay contest

Perry Optimist Club handed out medals to the local essay contest winners during its meeting on Wednesday, April 3 at the Hotel Pattee.

Linda Andorf, who facilitated the contest, said DMACC VanKirk Career Academy's Linda Kaufman assigned a writing assignment to her Perry High School/DMACC students. The assignment was graded and was then judged anonymously by Perry Optimist Club members. This year, 32 essays were submitted and four places were awarded.

Erika Guardado won first place while Jennifer Ramos received second place. Mia Munoz and Kain Killmer tied for third place.

The prompt for this year’s contest was "Optimism: How it Connects Us."

Guardado’s essay has been sent to the district level. She will also receive a $500 scholarship during the senior awards assembly in May.