Culinary and Chef School News

1998 Saab 900s For Sale By Owner

Steve White — Thu, 30 Nov 2006 22:08:00 +0000

Selling 1998 Convertible Saab 900s for 6000$ OBO. Great Car, but I need something with all wheel drive.

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About Car:
Engine Type: 4-Cyl. 2.0L Turbo, ABS (4-Wheel), Air Conditioning, Alloy Wheels, AM/FM Stereo, Cassette, Cruise Control, Dual Front Air Bags, Dual Power Seats, FWD, Leather, Multi Compact Disc Hookup, Power Door Locks, Power Steering, Power Windows, Tilt Wheel

Driver Air Bag; Anti-Lock Brakes; Air Conditioning; Alloy Wheels; Cruise Control; Passenger Air Bag; Rear Window Defroster; Power Seats; Leather Seats; Power Door Locks; Power Mirrors; Power Windows; Power Steering; Side Air Bag; Tilt Wheel.

Buy Used Saab, Buy Car, Used Cars for Sale, Autotrader.com, carfax, get a carfax report, consumer report information, get a car loan

Price	$6000 OBO
Body Style	Convertible
Mileage	84,000
Exterior Color	Green
Interior Color	Tan
Engine	4 Cylinder Gasoline
Transmission	5 Speed Manual
Drive Type	2 wheel drive - front
Fuel Type	Gasoline
Doors	Two Door

1994-1998 Saab 900

Saab Reviews by Consumer Guide

Highlights

The 1994 Saab 900 was the first new 900-series model in 15 years. It retained its front-wheel drive and rode on a longer wheelbase, but was two inches shorter and was the first Saab to offer a V6. Initially offered as a 4-door hatchback in both 900S and 900SE trim, the 2-door hatchback and convertible arrived later in the year. Two-doors and convertibles came equipped with a turbocharged 185-horsepower, 2.0-liter 4-cylinder engine. The 900S came with a 150-horsepower, 2.3-liter 4-cylinder. The 900SE 4-door came with the new 170-horsepower 2.5-liter V6. A 5-speed manual was standard and a 4-speed automatic was optional. Standard were dual airbags and 4-wheel antilock disc brakes.

Road Test Evaluation

This new Saab retained its upright stance and stuck to its hatchback design. As a result, it preserved such virtues as generous head and leg room, plus enormous cargo space from what is basically a very compact car. However, mainstream buyers may find the key position is too disorienting and the cabin too narrow.

The dashboard is little changed, so most controls are close at hand. But the power-window buttons are mounted between the seats rather than on the door panels where they'd be more convenient to operate.

The V6 feels strong and smooth, and works particularly well with the new 4-speed automatic. It shifts quickly and consistently with no hesitation. It downshifts smoothly, eagerly providing all the passing power you need. The 900's 2.3-liter 4-cylinder has adequate power with the manual, but feels underpowered when paired with the automatic.

Body lean is evident when taking turns at speed, but these cars have a generally sporty feel, with precise steering and excellent grip. The taut suspension provides excellent control, but combines with the modest wheelbase for a ride that's choppy enough over rough pavement to deter some buyers. Wind and road noise are disconcerting at highway speeds.

Get an Auto Loan

If you want to get the perfect car loan for your Saab that fits your budget, it is foolhardy to just sign-up when you have not determined all of your available options. Before doing so, you might want to consider first the figures that you will be working with.

Once you have determined the model of the car that you want, where you will be getting the loan from, and your monthly allowance for the used car loan payment, you may proceed with signing up. Then you will be on your way to owning the vehicle that you want.

There are a lot of web sites online which offer auto loan rate calculators.

These rates vary by state and city. There are also online lenders who offer a cheaper rate, as compared to getting car loans via banks who - more often than not - deny your loan application, especially for used vehicles.

Research online and visit the used car dealers in your area. Collect the price quotes first to determine the current rates for the used cars available in the market.

You can also ask around for the rates. You are bound to get more results by word of mouth, especially if you know car enthusiasts.

In California, three lenders who offer used car loans are the Bank of America, Capital One Auto Finance and Wells Fargo Bank.

For a used car loan, the Bank of America offers 20% down payment and an 11.2% rate. You would add to this a $75 fee and a .25% discount with auto debit.

The second lender, which is Capital One Auto Finance, offers a 6.25 % rate and a 20% down payment. There are no application fees and prepayment penalties.

Wells Fargo Bank offers an 8.88% rate and a 20% down, a $50 application fee and a .25% discount with auto debit.

At the end of the day, just compare these three rates and determine which offer would fit your budget.

Also consider the distance, mileage and the final asking price.

One more thing that you should consider when comparing rates is the number of months for you to make the payments.

There are several options. Some lenders offer a 36 month used car loan. For higher asking prices, longer payment terms are available.

For a 36-month used car loan, for example, the rate offered is 8.31%. This rate increases as the number of months increase.

After researching and looking through all of your options, choose the lowest rate that you can get and remember not to overspend when you have already reached a certain target budget.

How to Market Yourself after Culinary School

Steve White — Thu, 16 Nov 2006 21:20:00 +0000

How to Market Yourself after Culinary School

So, you’ve graduated or are about to graduate from culinary school—Congratulations! But, now what? As you prepare to begin the career you have worked so hard for, you need to understand the importance of effectively marketing yourself. If you plan to succeed in the food service industry you ought to start thinking of yourself as a freelance agent, and, most importantly, you need to have a clear cut set of goals.

First of all, you need to ask yourself a few questions: What city do you wish to live in? What aspect of the restaurant industry do you wish to enter? Do you want to work in a restaurant or a hotel? What are your long term service-industry goals? Perhaps you’d like to work in a different country or on a cruise ship. Maybe you’d like to qualify for a loan and go into business for yourself. Or perhaps the prospect of becoming a personal chef with a variety of clients may be what you’re most interested in. Knowing these answers is the first step in the marketing effort that will land you the job you want!

While you are in the process of earning your degree, take advantage of the career resources at your school. Prospective employers flock to fresh graduates, so there is no better time to market yourself than immediately after graduation. Spend time your school’s career center and make sure you keep yourself updated on job fairs, on-campus interviews, and other marketing opportunities.

Luckily, the electronic age makes the opportunities to market yourself and find a job easier than ever. Perhaps it’s best to start checking out websites like the National Restaurant Associate: www.restaurant.org, and the International Council on Restaurant, Hotel, and Institutional Education www.chrie.org. These sites provide a general idea of the types of jobs that are out there in the food service industry and the best places to start you on your career path. Other excellent online resources include sites like Monster.com or Craisglist.org. These and other “classified ad” sites are updated daily and provide the food-service job-hunter with some of the best resources to get started. We also suggest that you create a polished resume and post it online as well.

If you have the time, you may also want to check out some books like Marry Donovan’s Careers for Gourmets & Others Who Relish Food, or Mary Masi’s Culinary Arts Career Starter. These are excellent resources and contain a lot of comprehensive information and insider knowledge on how to best succeed in the food-service industry.

The best advice we can give the recent culinary school graduate about looking for a job is to always have a healthy attitude and a winning smile. In the food service industry it’s all about pleasing the customers with an enjoyable dining experience, and there’s no better way to prove you can do that than to put a smile on your face when you meet of your prospective employers. Good luck and happy cooking!

Do you wonder why you need to go to Culinary Schoo...

Steve White — Wed, 15 Nov 2006 21:12:00 +0000

Do you wonder why you need to go to Culinary School? Let us explain...

It is a fact that receiving an education is important in nearly every facet of the contemporary job market. If you’re considering a career as a professional chef or in restaurant management, receiving an education from one of the country’s culinary academies can go a long way to making you the successful chef you’ve set out to become! There is certainly no better time to embark on such a career path: Culinary Schools are one of the fastest growing educational sectors in America.

The advantages for graduates of culinary schools are tremendous. According to the latest statistics from the Department of Labor, the job market for chefs has been especially competitive, and therefore most academies have excellent job placement services for graduates. A degree from a culinary academy will simply give you an edge over those who were merely trained under one chef, at one restaurant. Whether you’re thinking of becoming a head chef at a hotel, at a fine restaurant you may wish to open some day, or on a luxury cruise ship, your school will have the services to place you there.

Some students may have an entrepreneurial spirit and eventually want to open up their own restaurant. Since new restaurants have a tendency to fail at a higher rate than most other kinds of small businesses, most culinary academies are now offering certificates and degrees in business management and marketing. This way, you can potentially achieve both the culinary skills and business savvy required for today’s competitive restaurant markets. With a few years of’ experience as a chef, you’ll be on your way to being a successful restaurant owner and head chef.

For those aspiring culinary professionals who think that culinary school might not be the most efficient way to spend their time and money—think again. You may feel that working in a restaurant as a chef’s apprentice is the best way to gain the skills necessary to be a successful chef. By working in a restaurant, under a chef, without any former training at a culinary academy, you will certainly be trained. But you’ll be trained in just one specific way: in the manner of a single chef, and in the manner of that particular restaurant and its particular cuisine.

At a culinary school, however, you can plan on being taught. And not just by one chef. Most schools have dozens of professional chefs that will teach you how to handle nearly every situation in the kitchen. Culinary school gives students a foundation in all aspects of cooking and restaurant management—you can graduate prepared to be everything from a sous chef to a personal chef to a pastry chef to an executive chef. Each school also offers many different types of diplomas, ranging from 4-year bachelors degrees to 2-year associate degrees.

There has never been a more exciting time to pursue a career in the culinary arts! Some kind of restaurant culture is springing up in nearly every city in the country like never before. Culinary school will give you the creative edge it takes to succeed in this exciting industry.

What to Expect in a Culinary Arts Management Progr...

Steve White — Wed, 15 Nov 2006 17:10:00 +0000

If you're interested in a career as a food service or culinary arts manager in the restaurant or hospitality industry, you'll want to consider getting a degree in culinary arts or food service management. A culinary arts management degree focuses on both the management side and the creative side of food service and preparation, and has wide applications in many jobs.

Jobs for Culinary Arts Professionals

Imagine pursuing a career in a restaurant, hotel, resort, spa, retirement facility, or university. Each of these organizations’ food service program calls for a kitchen manager, food production manager, sous chef, banquet chef, and institutional cook supervisor. Culinary or food service management degrees are designed to prepare students to perform jobs such as these.

Degree programs extend from two to four years, depending on the institution. Degrees and certificates in food service management can be obtained from community colleges, culinary schools, and some colleges and universities.

Culinary Arts Program Coursework

During the first year of a degree program in culinary arts or food service management, you can expect to take courses that introduce you to the basics of food production, such as the preparation and serving of sauces, soups, and meats as well as breads and other baked goods. By the end of the program, you should be able to plan and execute a banquet from start to finish, directing all creative aspects of the production from menu planning and food preparation to support tasks such as hiring and directing food servers. Skills like these can be put to use as a wedding or event planner, caterer, or hotelier.

Preparation for a Career in the Culinary Arts

Getting a degree in culinary arts or food service management is the first step toward securing a job in the hospitality industry. Other credentials needed to land your first culinary manager job may include an internship. An internship with a food service organization can equip you with the practical skills needed to demonstrate to potential employers that you can apply your newly acquired knowledge and skills effectively.

Don't delay in getting ahead in your career. Discover how formal culinary training may further your professional goals.

Culinary Career Employment Profiles, Salary Estima...

Steve White — Wed, 15 Nov 2006 17:01:00 +0000

Chefs and cooks held nearly 3.0 million jobs in 2002. More than three fifths of all chefs and cooks were employed in restaurants and other food services and drinking places.

Executive chefs and head cooks who work in fine restaurants require many years of training and experience and an intense desire to cook. Some chefs and cooks may start their training in high school or post-high school vocational programs. Others may receive formal training through independent cooking school, professional culinary institutes, or 2 or 4 year college degree programs in hospitality or culinary arts.

High school or vocational school programs may offer courses in basic food safety and handling procedures and general business and computer classes for those who want to manage or open their own place.

People who have had courses in commercial food preparation may start in a cook or chef job without spending a lot of time in lower-skilled kitchen jobs. Their education may give them an advantage when looking for jobs in better restaurants. Some vocational programs in high schools may offer training, but employers usually prefer training given by trade schools, vocational centers, colleges, professional associations, or trade unions. Postsecondary courses range from a few months to 2 years or more. Degree-granting programs are open only to high school graduates. Chefs also may compete and test for certification as master chefs. Although certification is not required to enter the field, it can be a measure of accomplishment and lead to further advancement and higher-paying positions.

The number of formal and informal culinary training programs continues to increase to meet demand. Formal programs, which may offer training leading to a certificate or a 2 or 4 year degree are geared more for training chefs for fine-dining or upscale restaurants. They offer a wider array of training options and specialties, such as advanced cooking techniques or foods and cooking styles from around the world.

Job openings for chefs and cooks are expected to be plentiful through 2012; however, competition for jobs in the top kitchens of higher end restaurants should be keen. Employment is expected to increase about as fast as the average for all occupations over the 2002-2012 period. Employment growth will be spurred by increases in population, household income, and leisure time that will allow people to dine out and take vacations more often. In addition, growth in the number of two-income households will lead more families to opt for the convenience of dining out. Projected employment growth, however, varies by specialty. The number of high-skilled chefs and cooks working in full-service restaurants is expected to increase about as fast as the average.

Wages of chefs and cooks vary greatly according to region of the country and the type of food services establishment in which they work. Wages usually are the highest in elegant restaurants and hotels, where many executive chefs are employed, and in major metropolitan areas. Below is a list of median hourly earnings supplied by the U.S. department of Labor and Statistics, 2002.

Job	Lowest Wages	Median Wages	Highest Wages
Chef and Head Cooks	$7.66	$9.86 to $19.03	$25.86
Restaurant Cooks	$6.58	$7.64 to $10.93	$13.21
Institution and Cafeteria Workers	$6.10	$7.06 to $10.83	$13.34
Food Preparation Workers	$5.96	$6.72 to $9.43	$11.37
Short-order Cooks	$5.93	$6.69 to $9.59	$11.25
Fast-food Cooks	$5.68	$6.16 to $8.03	$9.13

As with any career there are pros and cons. Many chefs are highly trained and skilled. Many earn fame for both themselves and for their kitchens because of the quality and distinctive nature of the food they prepare. A down side to the culinary industry is that about 33 percent of chefs and cooks have part-time schedules, compared to 16 percent of workers throughout the economy. On the flip side, these hours offer flexible work hours and variable schedules for those who need it.

This competitive industry offers various choices to pursue. The sky is the limit if you train for this career path and discover the many possibilities it has to offer.

Le Cordon Bleu College of Culinary Arts - Minneapo...

Steve White — Wed, 15 Nov 2006 02:15:00 +0000

Le Cordon Bleu College of Culinary Arts - Minneapolis/St. Paul is located in Mendota Heights, a suburb of Minneapolis/St. Paul, Minnesota. Brown College has provided quality education to students for over 50 years, and is the first school in the U.S. to partner with the acclaimed Le Cordon Bleu program. The program offers a progressive, comprehensive culinary education taught in a modern facility.

The curriculum comprises one of the world's most intensive, practical, and comprehensive culinary education program. Courses are taught at succeeding levels under the guidance and close supervision of skilled Chefs. Students are encouraged to explore their own styles, creativity and background.