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Culinary Arts College courses and professional training are available at cooking schools all over America.
The most highly acclaimed Culinary School in the Unites States is the Le Cordon Bleu College of Culinary Arts. Le Cordon Bleu degrees are recognized and respected by top chefs all over the world.
The Le Cordon Bleu school maintains 15 campuses across America, including one in Boston.
Local cooking schools will typically teach aspiring chefs how to incorporate locally sourced products onto a menu.
For example, many Boston restaurants serve Boston Baked Beans.
Back in the day, Boston had tons of beans, because beans were so easy to grow, store, and cook.
Boston also had tons of molasses, because sugar and molasses were imported in great quantities from the West Indies, and traded in Boston for rum and other local goods.
This situation gave rise to an authentic Massachusetts recipe called Boston Baked Beans.
1 pound dried navy beans
6 cups water
6 bacon strips, cooked and crumbled
1 large finely chopped onion
1/2 cup packed brown sugar
1/2 cup molasses
1/4 cup sugar
1 teaspoon ground mustard
1 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon black pepper
Rinse beans in cold water and place them in a slow cooker with 4 cups of water. Cover pot and let stand overnight.
Drain and rinse beans. Discard excess liquid.
Return beans to slow cooker and add bacon bits.
In a separate dish, combine onion, brown sugar, molasses, sugar, mustard, salt, pepper, cloves, and the remaining 2 cups of water.
Pour the mixture over the beans and stir.
Cover and cook on a low heat for 10-12 hours, until the beans are tender.
Makes about 10 servings
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