How to choose a Wedding cake?????

Once you have decided what type of wedding cake you want and have at least a general idea of the design you want, it's time to begin visiting bakeries. When you do, be sure to taste their wedding cake samples. Don't let yourself be swayed by talk about theingredients they use. Instead insist on tasting their wedding cake samples and decide for yourself because, frankly, your guests aren't going to know if your wedding cake was made from flour imported from a water powered mill on the south bank of a coastal stream in upper Scotland. All they are going to know is whether or not yourwedding cake tastes good and looks good. So let taste and artistry be your gauge in choosing your bakery to provide your cake.

Look at the pictures that the bakery has of past wedding cakes to decide if the bakery is even capable of doing what you have in mind. Toward this end, it is helpful to have a picture in hand to show the decorator what you want, that way they will know what part of their wedding cake portfolio to show you - though you might want to peruse the entire thing just in case you see awedding cake that you like even better.

Take the time to talk to the decorator and try to develop a rapport. You may not have much contact with them once you place your order but it is important that you are certain that they have understood and are going to create thewedding cake that you want rather than some fantasy from their mind which might or might not reflect your tastes and values.

To avoid surprises on your wedding day, ask your cake decorator how much time they need to set up the cake. In most cases they will need to set up one to two hours prior to the time the guests will begin arriving, but that all depends on the wedding cake you order and the other cakes your decorator has to deliver that same day. This will mean that your wedding cake location will need to already be established in a highly visible but safe area - wedding cakes don't like fireplaces, children, and high traffic areas if your table is the least bit wobbly.

Likewise, ask about their policy for putting fresh flowers on the wedding cake, if your wedding cake design includes fresh flowers. Some cake decorators are very picky and will not allow the florist to place flowers on their cake (in fairness, in some cases this has come out of a bad experience where a bride wasn't happy with the cake after a florist placed flowers on the wedding cake). Of course, if the cake decorator is going to put the flowers on the cake, the flowers will need to be in the reception hall when the cake is delivered. This way you can ensure that the flowers on the wedding cake match the rest of the flowers in your wedding and actually do get placed on the cake.

Also, ask about their policy regarding cake flavors. Some bakeries charge extra for a variety of flavors while others do not.

Check also on delivery charges for your wedding cake as these too can vary greatly. If your wedding is close, delivery may be free, but if much travel is required expect to pay a delivery fee. Most bakeries will require, along with your initial deposit, a deposit for the cake plates and pillars. This deposit is usually returned as long as the plates and pillars are returned by an agreed upon time.

Likewise, if you want the bakery to match a color in your color scheme (such as the color of the bridesmaids dress); bring a swatch of the colored fabric to the initial consultation with your cake decorator. Her idea of mauve and your idea are probably not exactly the same so unless you want to run the risk of having colors that clash, provide a swatch. Be warned, though, icing has to be colored by hand so trying to match a color will be time consuming, which will mean more expense to you.

If you want that elegant wedding cake but money is an issue consider a simpler design. A simple cake with ribbon or roses can look beautiful. Likewise, consider ordering a smaller wedding cake with plain sheet cakes to make upthe difference in servings. The sheet cakes can be held behind the scenes and used to supplement the wedding cake and will hold down your cost tremendously.

Hot and Spicy Foods Inspire Festivals

The globalization of food has opened up a world of culinary possibilities for those interested in trying new dishes. Foreign cuisines often ramp up the spice level beyond what Americans are used to — but intrepid foodies are rising to the challenge and embracing hot and spicy in a big way.

Festivals dedicated to everything from chili peppers to barbeque and Buffalo wings are offering attendees more than just an opportunity to sample food. They’re destination events, with 5K races, contests, and even beauty pageants.

The National Buffalo Wing Festival, held September 3-4, 2011, in Buffalo, New York, began in 2002 and has attracted more than 407,000 attendees. While most come to sample sauce and participate in sauce making contests, others undoubtedly attend for the honor of meeting Miss Buffalo Wing. The event, which also features a 5K Chicken Wing Run, has raised more than $125,000 for western New York charities.

Additional firepower can be found at the 24th Annual National Fiery Foods & BBQ Show, hitting Albuquerque, New Mexico, on March 2-4, 2012. Dubbed “The Hottest Show on Earth,” the event claims to be the “the largest and most visited show about spicy foods and barbecue in the world,” with over 200 exhibitor booths and more than 1,000 different products to sample and peruse.

Adding cultural flair to the mix, Toronto’s four-day Hot & Spicy Food Festival, now in its 14^thyear, includes music, film, demos, and dance — in addition to its headlining spicy food. The festival, held September 2-5, 2011, also showcases culinary hotspots and trends from around the world, with a special focus on barbeque.

But what happens when the festivals conclude and the hankering for hot and spicy continues? Turn to chili peppers — from the relatively mild jalapeno to the knock-your-socks-off habanero — as an easily available source for adding flavorful spice to home cooking.

GREAT CHILI PEPPERS IN HISTORY

“The use of chilies can be found across the globe and in a large number of cultures,” says Andrea Alexander, Culinary academic director at The Art Institute of Austin.

While Mexican cuisine is most closely associated with chili peppers, Alexander notes that the peppers are also popular in Spanish cuisine; Central and South American cuisine in countries like Peru and Chile; in Asian nations such as Vietnam, Korea, Japan, Thailand, and India; and in many African dishes.

Alexander believes that the interest in hot and spicy foods is the result of both the media and food globalization. Programs on the Food Network, recipes on the internet, and the availability of produce that was unheard of five years ago has dramatically changed the way we can cook and eat.

Chilies, perhaps the most (in)famous hot and spicy food, initially became popular because they helped people living in hot cultures to fight the heat. The capsicum found in chili peppers’ seeds and veins actually cause people to sweat — and cool off.

“There is an old saying in Africa that a man could tell if his wife was being unfaithful if his food no longer caused the welcome burn and sweating that ensues from the consumption of hot peppers,” Alexander says. 

In cooking, chilies add not only heat, but also intense and delicate flavor profiles, she notes.

“People appreciate the subtle flavors that are brought to many dishes, the smokiness of chipotle chilies made from dried jalapenos, or the floral, fruitiness of the searingly hot habanera also known as scotch bonnets,” Alexander says.

ADD FLAVOR, NOT JUST HEAT

While food festivals may focus more on the “hot and spicy” than the subtle nuances of spice, chefs add chilies for depth, Alexander says.

“Chefs utilize chilies in many ways so that a dish is not simply hot, but has layers of complexity, so that the heat does not simply scorch your palate, but wafts across your tongue and adds to the overall experience.”

She adds that balancing sweet and tart — like in Caribbean salsas or Asian sauces — is an excellent way to accentuate the spicy complexity of a dish.

“The intent is to layer flavors so that they can be identified individually and collectively as well,” Alexander explains.

“The appeal of spice that adds flavor and not just heat is that it becomes adventurous instead of predictable eating,” according to Alexandra H. Bosshardt, Culinary Arts Nutrition instructor at The Art Institute of Fort Lauderdale.

Bosshardt notes that the adventure of trying spicy food can even lead to health benefits.

“Heat and spice can cover for a lack of fat and sodium. So, for more healthy recipe development, a little spice adds interest to a dish that otherwise might be bland without so much salt and might be missing the satiety factor associated with sautéing it in fat or frying it,” she says.

She does advise cooks to be careful when handling these ingredients, especially hot peppers and their seeds.

“Don’t inhale the sometimes volatile oils given off after cutting, don't touch the cut pepper and seeds with bare hands, always wear gloves, and don’t touch your face after handling,” Bosshardt says.

The pepper seeds may also be removed to reduce the heat in a finished recipe.

Summer’s heat may inspire home cooks to amp up the spice in barbeque sauces and salsas. For others, consuming something hot and spicy is just a challenge they cannot pass up.

“Some people just really like hot and spicy food, the way that it makes them sweat and burn,” Alexander says.

A warm Welcome.... :-)

Placement gives a far deeper insight into your chosen subject and applies your academic knowledge to a 'real world' setting it also gives a better understanding of how the Hotel Industries sector operate.

Our Institution highlights that many of its students seek placement as part of their study program. Training and placement schemes are available to help recent students kick start their career. Our diploma has been developed to ensure they are relevant to the demands of the employers and reflect the latest trends across the Hotel Industry.

We prepare students for services in hotels and reputed restaurants. We offer a balanced approach to vocational educational and training and have a strong reputation for developing skills through our practical programs. We provide our students with general and specific skills needed to adapt to the ever changing needs of modern workplaces. Our courses and services are designed in conjunction with industry and community groups, ensuring that our graduates enjoy a high success rate in finding employment and progressing in their careers.

The institute has a placement cell which helps in placement of all the students in leading hotel and catering establishments of India for their industrial training. Many trainees are settled in other countries.

GOLDEN OPPORTUNITIES: Renowned Hotels in India and Abroad have taken on NFCI Students for work experience.

N.F.C.I National Finishing And Cookery Institute is one of the leading and competitive hospitality institute certified with ISO 9001:2008 and affiliated to CITY & GUILDS U.K (London). It is a world renowned institute situated in the heart of city Jalandhar. From its humble beginning in 1990 by Mr. & Mrs. Nagpal, it is growing tremendously to provide knowledge to students who are aiming for topmost career in the hospitality industry. It has now emerged as a powerhouse of information or everything that related to hospitality industry. The institute is unique in itself as its mission is the encouragement of the individual excellence and is based on a principal "Learning By Doing" with maximum practical sessions by highly trained and experienced professionals. It provides an excellent and dynamic environment to sharpen the skills of students for rewarding results. At N.F.C.I. Institute we offer a comprehensive and balanced hotel management program where academic learning is mixed with hands on work experience at hotel and resort properties.

The N.F.C.I. institute has maintained its impeccable reputation for quality education and as a result today find its student placed in all the leading hotels in India and around the world.