Minneapolis, MN's Culinary Melting Potby Sonja Albrecht Minneapolis, MN is the cultural hub of America’s heartland, a booming metropolis with a down-home feel. Food is big business here, but it’s also personal, grounded in the traditions of Minneapolis’ immigrants. Culinary school cooking classes can take inspiration from any number of Minnesota’s cultural traditions and native foods. Once know as “Scandinavia on the Prairie,” Minnesota is now home to the largest population of Somali and Hmong immigrants in the nation. Eighty percent of immigrants settle in the Minneapolis area, attracted by the city’s robust economy. Minneapolis’ culinary schools benefit from the cultural diversity. Minnesota still offers comfort food; the Pillsbury Bake-Off originated here, and “hot dishes,” or casseroles, are a restaurant staple. But Vietnamese pho and Somali roasted goat are increasingly common. Local Scandinavian cooking classes teach the traditional preparation of ‘lutefisk,’ but also cover Czech ‘kolacky.’ Minneapolis, MN culinary schools enjoy access to a wide range of native grains and produce. Minnesota is the nation’s leading exporter of wild rice. Summers bring a profusion of blueberries and gooseberries. The ‘breadbasket’ of America also features miles of corn, wheat, and soybeans. Between cooking classes you’ll have a chance to explore all that the Twin Cities have to offer. Besides culinary schools, Minneapolis, MN is home to many colleges and universities. The young crowd makes for a dynamic social and arts scene; you’ll find ample opportunity to blow off steam from your cooking classes at local bars and cafes. Culinary school in Minneapolis, MN offers a truly American experience, a multicultural tapestry united by a common value: delicious meals. SourcesPhil Davies, “Faces of Change.” Federal Reserve Bank of Minneapolis, Immigration Report. 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 August 7, 2006 at 11:10 AM
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