History Of Culinary Arts

Pasadena looks back at 125 years of history

PASADENA - Hundreds of Pasadena-area residents gathered Saturday for a day of celebration with music, history and a 6-foot-tall cake shaped like the city to mark Pasadena's 125th birthday.

City, state and federal and even Mexican government officials joined local residents at the Pasadena Historical Museum and neighboring Avery Dennison Corp. to look back at a century and a quarter of Pasadena history.

"The Pasadena of today is very different than the Pasadena of 100 years ago," Pasadena City Councilwoman Jacque Robinson said.

After countless exciting changes and decade after decade of growth, "Thank you for helping us make Pasadena what it is today," she told the crowd.

"I'm sure the founders never could have imagined how this city would have blossomed," Congressman Adam Schiff, D-Pasadena, said. "Pasadena has it all."

State Assemblyman Anthony Portantino, D-Pasadena, also wished the city and its residents a happy anniversary.

"What I love about Pasadena is it's a small town and a big city at the same time. Everybody knows everybody," he said.

A host of other dignitaries attended and paid their respects to the town, including a representative from the Mexican Consulate.

Historical photos and exhibits were on display, as well as a 6-foot-tall birthday card for residents to sign.

The crowd joined together in singing a round of "Happy Birthday" to the city.

The big draw, however, was a 6-foot-tall birthday cake crafted by more than 30 students from Le Cordon Bleu College of Culinary Arts in Pasadena.

Oohs, aahs and camera flashes abounded as proud student chefs carried out their creation - massive frosted miniature of the city of Pasadena.

From the Colorado Street Bridge and the Rose Bowl to the the Mount Wilson Observatory and the proverbial "little old lady from Pasadena," the cake was a tribute to Pasadena's past.

"It's intended to capture the pieces of Pasadena history over the past 125 years," Mayor Bill Bogaard said after admiring the "unique creation."

Some party-goers commented that the huge cake resembled an edible Rose Parade float as it was carried down the sidewalk.

The recipe included 100 pounds of flour, 340 eggs, 80 pounds of sugar, 200 pounds of chocolate and 15 gallons of cream, Le Cordon Bleu Pasadena President Tony Bondi said. Students volunteered more than 250 hours to create it.

David Thaxton of Pasadena attended the party with his wife, Rachel, and daughters Ashley, 19, and Colleen, 14.

History of Culinary Arts

Cooking has been known before as a chore and a hobby. Up to now, this has been recognized as a line of work contained in a multi-billion industry. Students enrolled in culinary arts are actually outfitted with different levels of knowledge and of skills however, all of them share one thing; and that happens to be the passion for cooking. But before they start cooking savory dishes, they have to know the history of culinary arts for them to be knowledgeable about things concerning it. Of course without learning it and having no interest in cooking, you’ll in no way go further and study culinary arts.

The history of culinary arts could actually be traced back in the early 1800 when the first cooking school in Boston was established and has started to teach the art of American cooking alongside preparing students to deliver and forward their knowledge to others. It was in 1896 when Fannie Merrit Farmer published the first cookbook. The said book has been the reference of the Boston cooking school and up to now, it remains in print. Food has always been very important part of our daily lives; and various dishes are made and conceptualized through time and are passed and taken care of many generations. For some, getting enrolled in a culinary school helps them to learn new dishes and cuisines as well as to perfect their skills and to take hold of a degree in culinary arts. The fact that everybody needs food is very easy to understand, but have you ever come to think of interesting yourself with cooking and preparing food just by yourself, in a creative way?