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Recent Posts
- Warm Sauces: introduction to sauces that are served warm
- Guidance / Tip to the Young Chef: Cheesecake, Customer Satisfaction and How Sometimes Small Changes Can Lead to a Big Difference
- Tip/Guidance for the Young Chef: Mixing Salad Leaves for Service.
- Tip / Guidance for the Young Chef : The Relationship Between a Head chef and the Pastry Chef
- Tip / Guidance for the Young Chef: Best Restaurants, Do They Exist? – Food for Thought
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Monthly Archives: November 2015
Tip/ Guidance to the young chef : What is a Chef?
At the end of this introduction you’ll find a short article that I wrote on the subject—it’s a topic that young cooks like to ask about, debate, and raise with me all the time. Introduction: For young cooks, there … Continue reading
Tip/Direction for the Young Chef: Pomme Soufflé (Potato Soufflé)
I would have never thought to post this topic for young cooks since I think there are more important things to learn. However, because, more than once, cooks have come up to me and asked how to prepare pomme soufflé, … Continue reading
Tip / Guidance to the young chef – study case – the restaurateur prospective
Dear Young Cook—one day you’ll be a chef and you’ll manage the kitchen for a restaurant, a hotel, and more…so it’s a good idea to internalize the idea already that one of the best things for a chef is to … Continue reading