Monthly Archives: March 2016
Tips and Guidance for the Young Chef: The Kitchen, Departments and Hierarchy
Dear young cooks and chefs these days i am opening a new restaurant which very excites me, the working with my team lead me to share you with An Educational Powerpoint on the Structure of a Kitchen, Roles, and Order … Continue reading
Posted in chef, cooking, cooking school, cooking training, kitchen, learning to cook, restaurant management, Uncategorized
Tagged chef, chefs, cooking, cooking schools, kitchen base recipes, kitchen management, kitchen management tips, kitchen team, kitchen training, learning to cook, restaurant management
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Tips and Guidance for the Young Cook: “Beginnings” and the Importance of the First Job
This article deals with the importance of the first place in which you’ll work/become proficient, whether or not you first attend a culinary school. We have to make many decisions throughout our lives. Every day, from morning until night … Continue reading
Posted in chef, cooking, cooking school, cooking training, kitchen, learning to cook, restaurant, Uncategorized
Tagged chef, chef training, cooking, cooking schools, cooking tips, cooking training, kitchen management, kitchen team, kitchen techniques, kitchen training, learning to cook, restaurant management
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Tips and Guidance for the Young Cook: Student Profiles at the Le Cordon Bleu School
There is no one way to learn cooking—there are more than a few routes that a young cook can take to reach amazing achievements (in any case, there are no shortcuts—certainly not reality shows). Some ways are more conventional, … Continue reading
Posted in cooking, cooking school, kitchen, restaurant management, Uncategorized
Tagged best cooking schools, chef, chefs, cooking, cooking schools, cooking techniques, cordon bleu, kitchen management, kitchen management tips, kitchen team, kitchen training, restaurant management, top cooking schools
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Michael's Blog for the Young Chef 