Monthly Archives: May 2016

Tips and Guidance for the Young Chef: Using another Building Block—”Gazpacho” Soup

Posted on May 20, 2016 by chefmichaelkatz

I want to share with you how I feel about “building blocks” in the kitchen: many basic recipes are included in this category, from which an endless variety of recipes can be made. For example: mayonnaise, pastry cream, and many … Continue reading →

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Tips and Guidance for the Young Chef: Using Building Blocks—”Vichyssoise” Soup 

Posted on May 10, 2016 by chefmichaelkatz

I want to share with you my thoughts regarding “building blocks” in the kitchen—many basic recipes make use of these kitchen building blocks, which can be made into endless variations. For example: mayonnaise, pastry cream, Bechamel sauce, croquette base (which … Continue reading →

Posted in chef, cooking, cooking school, cooking training, dish plating, kitchen, kitchen techniques, learning to cook, menu planing, restaurant, soups, Uncategorized | Tagged , , , , , , , , , , , , , , , | 1 Comment