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The Yin and Yang of Chef Training
According to an old Chinese proverb, "The more you eat, the less flavor; the less you eat, the more flavor." Chinese stir-fry, with its emphasis on vegetables and smaller pieces of chicken, meat, and seafood, can be a healthy choice.
A Chef Career for Health
Today, with more emphasis on healthy eating, chef training that specializes in healthier cooking may be an excellent career choice. In addition to using less meat, Chinese stir-fry also maintains the color and crispness of vegetables, and helps preserve their natural vitamins and minerals.
Chef training that includes instruction in the art of Chinese cooking should adhere to the yin and yang principles that govern the body. If yin and yang forces in your body are not in balance, you may exhibit health problems. According to Chinese culture, if you eat food with the proper yin and yang qualities, it can help correct that bodily imbalance. Accordingly, traditional Chinese dishes include the correct combination of yin and yang ingredients.
Historically Speaking at Culinary School
Famine and hardship heavily influenced the evolution of Chinese cuisine. Historically, recurring famine taught the Chinese how to avoid waste in their cooking techniques and how to use a wide variety of naturally occurring food ingredients. This flexibility allows ingredients in most Chinese dishes to be substituted based on how plentiful or scarce they are.
Over time, regional styles of Chinese cuisine developed, based primarily on the ingredients available in those geographical areas. Chef training at a culinary school can serve as an introduction to these different types of regional Chinese cuisine, aptly named for the provinces where they originated. Cantonese, Shanghainese, Pekinese, and spicy Szechuan cuisine with its Thai, Indian, and Malay influences are a few of the popular regional Chinese cuisine choices.
Chinese Cooking for Life
According to noted twentieth-century Chinese author Lin Yutang, "Our lives are not in the lap of the gods, but in the lap of our cooks." Chef training at culinary school in the Chinese art of cooking could be your entree to promoting a healthier and more flavorful way of eating.
Sources
Index-China.com
Asiarecipe.com
About the Author
Judi Sandall is a technical writer, regular columnist, and Chinese food aficionado. Judi has also worked as a training consultant on contracts with Duke University and Bell Atlantic. She is a graduate of the State University of New York at Binghamton, with a BA in English Literature.
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