by C.J. Gustafson
CookingSchools.com Contributing Writer
December 18, 2004
When Augustas and John Allen established their trading post on the shore of the Buffalo Bayou River in 1836, General Sam Houston had just defeated the Mexican Army at San Jacinto. Feeling it was a fitting tribute, they named the post after him. The settlement began to flourish when the railroad arrived in the late 1800s, but it was the discovery of oil nearby in 1901 that really brought prosperity to the town. NASA built a Mission Control Center nearby in 1963 and huge skyscrapers continued to rise up on the city's skyline. Today, Houston is home to over 2,000,000 residents and more than eighteen Fortune 500 companies.
With a variety of industries, such as oil, energy, science, service, plus many corporate headquarters, Houston has a diverse population. Hispanics are the majority group with 37% of the population, followed closely by Caucasians and African Americans. The city also is home to a sizeable number of people from Asia and the Middle East. The culinary tastes and histories of these groups are reflected in the more than 11,000 restaurant industries of the city. From Chinese to Lebanese, to traditional Mexican, Houston has restaurants offering cuisines from nearly every part of the world. This is good news for culinary students and graduates who want to specialize and for those who enjoy working with a variety of ethnic foods.
So Many Choices
Of course, Texas is known for its barbeque and for Tex-Mex, which includes popular favorites such as burritos, fajitas, and nachos as well as variations on this combination of Texan and Mexican cooking. Many people think that's the beauty of Tex-Mex; you can improvise and come up with wonderful new dishes. In Houston, there are many venues for Tex-Mex. Two of the top choices include Chuys with a traditional Mexican décor and a menu to match, and the Blue Agave, which serves Tex-Mex with a southwestern flair. Of note to those culinary students with an interest in beverages and wines, the Blue Agave is known for its margaritas, made with top-quality blue agave tequila.
Other Houston culinary landmarks include two favorites of George Bush, Sr.:
Otto's Barbeque & Hamburgers, and Morton's of Chicago (a premier steakhouse). The Capital Grille is another steak joint on the elegant end of the spectrum
that has fans across the globe.
With a prime location on the Gulf of Mexico, Houston also is known for its seafood. There are a large number of restaurants and businesses involved with the culinary end of the seafood industry. This provides opportunities for culinary students to work with fresh-caught seafood on a daily basis.
Best of the Bunch
In 2003, Mark Cox, owner of Mark's American Cuisine, was voted the city's best chef by
Houston residents. Bruce McMillian, who serves up wonderful dishes at Tony's
restaurant, was number two on the top chef list.
In describing the wonderful assortment of quality chefs in Houston, Laurette
Veres, Editor-in-Chief of H Texas magazine, said, "With chefs like these,
is it any wonder Houston has more restaurants per capita than any other city
in the world?" She added another piece of trivia, noting that, "...we Houstonians
eat out 4.7 times a week, more than any other city in the world." All good news
for individuals in the culinary field.
For those culinary students who dream of something outside of the restaurant setting, Houston also has a thriving catering industry, with conventions, special events, weddings, and business lunches creating a steady demand. Personal chefs find their services valued and requested as well.
Several community groups offer resources and social opportunities for members
of the culinary community. Groups include Chefs
Meetup Group and the Houston Culinary Historians. Many of the local restaurants
offer hands-on informational and training opportunities. One of the more unique:
Brennan's offers a Chef For The
Day program, which allows budding culinary greats the opportunity to try on
the life of a chef before committing to a career in the industry.
Houston Hospitality
When it comes to hospitality, Houston has a large and impressive lineup of hotel
and lodging options. The Four Seasons, Hyatt, Marriott, and Hilton chains all
have at least one location in Houston. The Sam Houston Hotel, The Magnolia Hotel
and Hotel Icon are all boutique hotels located in historical structures. There
are also numerous bed and breakfasts for people who like to combine their culinary
and hospitality management skills.
Should culinary and hospitality fans decide they are ready to pursue formal training, they have several options in Houston. The Art Institute of Houston, the Houston Community College System, San Jacinto College North , and the University of Houston Conrad N. Hilton College of Hotel and Restaurant Management all offer degree opportunities in the industry. Students in these programs learn the skills needed for careers in Culinary Management, Restaurant Management, and Catering Management.
Alain & Marie Lenotre Culinary Institute and Sur La Table, Creating Culinary Opportunities, Le Panier Cooking Classes, and Rice Epicurean Markets Cooking School offer additional training and classes.
The diversity of the culinary and hospitality fields in Houston vary, allowing for other specialty areas or individualized courses to be studied. These courses can prepare students to work in the following positions or specialties: Personal Chef, Sous Chef, Garde Manger, Le Cordon Bleu, Food & Beverage Director, Banquet Captain, Baker, Chef, Culinary Consultant, Food Photographer, Food Stylist, Food Writer, Pastry Arts and more.
While taking courses, students can learn about different cuisines, ingredients, preparation techniques, management styles, and career options while under the tutelage of chefs who are working in the field.
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