Monthly Archives: January 2016
Tips and Advice for the Young Chef: Fish Stock
have a few minutes respite, so I’ll quickly try to upload something before the start of the evening service. I asked my cooks to see the movie “The Hundred-Foot Journey,” an emotional and beautiful movie that tells the … Continue reading
Posted in chef, cooking, cooking school, fish, kitchen, Uncategorized
Tagged chef, cooking, cooking experience, cooking schools, cooking stocks, cooking techniques, cooking tips, fish dishes, fish recipes, fish stock, kitchen base recipes, kitchen techniques, kitchen training, learning to cook, sauce, sauces, stocks, tarining
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Tips and Guidance for the Young Chef: Making Some Order in the Kitchen—Ceviche vs. Tartare
many cooks, chefs and customers around the world are more and more connected to foods dishes composed of raw fish, despite the fact that the difference between raw and cured fish is not always clear—even to many cooks. … Continue reading
Posted in fish, Uncategorized
Tagged ceviche, ceviche recipes, chef, cooking, cooking experience, cooking schools, cooking techniques, cooking tips, fish dishes, fish recipes, fish tartare, kitchen management, kitchen techniques, kitchen training, learning to cook, raw fish, raw fish dishes, tarining, tartare, using fish, youngchef
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Michael's Blog for the Young Chef 