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Home | Culinary | Culinary Arts | Culinary Arts Career in the Italian Tradition

Culinary Arts Career in the Italian Tradition

By Marianne Salina

Co-owner of five restaurants, author of four best-selling cookbooks, and a TV personality, Lidia Bastianich provides a culinary course in Italian cuisine with every recipe. She is a testament to the power of good food and entrepreneurship.

Whether leading her TV audience through a culinary course in lobster risotto, or guiding folks in their kitchens as they prepare her northern Italy-inspired recipes, Lidia is an icon for any culinary arts program. Her commitment to traditional Italian food is inspirational to those who follow her example in culinary school.

Culinary Arts Icon Lidia Bastianich

Lidia Bastianich is a nationally acclaimed Italian chef whose place in the culinary world has been likened to that of Julia Child. She has masterfully cooked up a culinary arts career of enviable merit and has achieved her own Italian empire by creating authentic meals that originate in her childhood home of Istria.

Even at the pinnacle of her career, Bastianich is passionate about providing culinary education. In fact, in addition to her shows and cookbooks, she has also taught the history of Italian food at culinary school. Her commitment to education is indicative of the importance she places on being able to blend skill and culture by taking courses in a culinary arts program

Culinary School Benefits

Culinary school offers students the opportunity to learn many of the same skills that Bastianich demonstrates in her kitchen, as well as history and culture and the business aspects of a culinary arts career. Depending on the culinary course, you can learn basics such as:

  • Nutrition
  • Food safety
  • Business and restaurant management

Culinary Course in Italian Traditions

A culinary arts program not only highlights the historical relevance of a dish like Bastianich's lobster risotto but improves your ability to prepare it. Culinary school can offer you an understanding of a meal's origins, ingredients, and the traditional ways to prepare it. No one has illustrated the importance of these lessons better than Bastianich, who is making millions preparing meals that have provided culinary delight for centuries.

Sources
"The Matron Saint of Pasta," Time Magazine, Sept. 26, 2005, by John Cloud
Lidia Bastianich-Felidia, Becco, Frico (NYC), CuisineNet, Diner's Digest

About the Author
Marianne Salina is a freelance writer in Spokane, Washington. She writes about pursuits in education and degree opportunities.