Culinarians Day is observed on July 25 annually to honor cooks and chefs. To a culinarian, cooking and serving food is both a science and an art. Culinarians Day includes cooks, bakers, and all of those who prepare meals in restaurants. Restaurants and commercial kitchens are the most common places professional chefs and cooks are employed. However, it is not necessary to be a chef or a graduate of a culinary school to take part in this celebration. Culinarians Day can be celebrated by anyone who enjoys cooking or eating!
HISTORY OF CULINARIANS DAY
Cooking began in a far more humble way than in the restaurants and commercial facilities where professional chefs operate. The beginning of culinary arts can be seen as when someone placed a slab of meat on fire or came across a forest fire-cooked animal. Agricultural advances, culinary technique expansion, domestication of cattle, and the development of earthenware and stoneware all played a role in the subsequent evolution of cuisine to turn it into what we know today.
Back in the day, king, nobleman, and priest households first employed chefs. The poorer classes, on the other hand, prepared their meals for their families. Class differences in cooking contributed to the emergence of a diverse range of cuisines. Culinary arts in Europe owe a lot to Jean Anthelme Brillat-Savarin’s pioneering writing contributions, as gastronomy and the scientific study of food have been used to elaborate on his ideas. A similar course of study and progression was followed in Asia.
At the end of the Renaissance, culinary arts in the Western world began to expand. The study of culinary arts as a distinct academic discipline also emerged during this period. In the beginning, students were apprenticed to expert cooks. The Boston Cooking School opened its doors in 1879, making it America’s first specific cooking school. Today, there are tens of thousands of culinary arts schools all over the world, as well as a wide range of culinary arts degrees offered by colleges and universities.