Chef College in Minnesota, America's Multicultural Breadbasketby Sonja Albrecht Minnesota’s culinary arts schools offer a cosmopolitan sophistication firmly rooted in the state’s immigrant heritage. If you’re considering chef college in Minnesota, get ready for a complex mix of ethnic flavors, down-home cooking, and everything in between. Minnesota is, after all, not just the birthplace of the Pillsbury Bake-Off; it’s also home to the largest population of Somali and Hmong immigrants in the nation. The state’s cultural diversity translates into culinary adventure in and around your chef college. Depending on which culinary arts school you attend, your chef college could offer programs in Vietnamese, Scandinavian, or Mexican cuisine. Scandinavian and German influences are also evident in such regional favorites as lutefisk and Christmas riskrem (rice pudding). Food is central to Minnesota’s identity—miles of corn and soybean fields span the state, and food processing giants such as General Mills are based here. No culinary arts school experience would be complete without a visit to local farms, where you’ll come across such native foods as sugar beets, blueberries, and dairy products. Wild rice is one of Minnesota’s main exports, at five million tons per year; chances are you’ll sample local delicacies such as wild rice sausage before you leave chef college. When not immersed in culinary arts school, explore the Twin Cities’ vibrant entertainment scene. Or, if outdoor activities are more your style, enjoy the hiking and biking trails throughout the Minnesota countryside. The land of 12,000 lakes also offers world-class fishing and water sports. Chef college in Minnesota will introduce you to cooking—and living—Minnesota-style: no-nonsense tradition with a multicultural flair. SourcesAnn Burckhardt. Cook’s Tour of Minnesota. (MHS Press, 2003) About the AuthorSonja Albrecht works as a writer and editor for an online media company. She has also taught college writing and completed a Ph.D. in English.
Posted on July 24, 2006 at 02:05 PM
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