A First-Class Chef Education in Quirky North Carolinaby Sonja Albrecht North Carolina extends from the Appalachians to the Atlantic. The state is home to farmland, mines, mountains, and seaside fishing towns. Chef schools enjoy the fruits of this diversity, with access to farm-fresh foods and rich cultural traditions. North Carolina’s culinary heritage reflects the diversity of its landscape. Southern cooking reigns in much of North Carolina, where you’ll come across barbecue, sweet tea, and soul food classics. Your chef school’s education might also extend to Moravian cuisine; Moravians settled North Carolina in the 1700s, and their legacy persists today, especially in local bakeries. North Carolina boasts some odd culinary claims to fame. These distinctly un-gourmet native foods won’t make it into your chef school’s kitchens, but chances are you’ll enjoy them while you’re pursuing your chef education. Pepsi was invented here in the 1890s, as was cheerwine, a local soft drink known as the “nectar of the tarheels.” The first Krispy Kreme donut rolled off the conveyor belt in 1936. And of course, tobacco still dominates local agriculture. Nutritionally questionable products aside, North Carolina offers plenty of locally-grown produce, meats, and seafood—even wine. Its festivals will further your chef education, with such events as Tyrell County’s Potato Tasting Festival and the Newport Pig Cookin’ Contest. Your chef school will provide you with a broad education in professional cooking methods and recipes. But the North Carolina setting will infuse your experience with enough quirkiness and whimsy to keep your culinary adventures interesting. Fine dining in North Carolina’s cities reflects this hybrid influence, bringing together gourmet taste, fresh local foods, and native classics. Sources“North Carolina,” Wikipedia 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 October 16, 2006 at 12:35 PM
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