Monthly Archives: September 2016
Tip/Guidance for the Young Chef: Cooking Potatoes for Salad
I was asked, when bringing over a potato salad to some friends, what the secret is to achieve the look and texture my potatoes had: Crispy outer layer (wall /sides) Soft texture Smooth outer layer Here is a photo to … Continue reading
Posted in potato, salad, Uncategorized
Tagged basic recipes, chefmichaelkatz, chefs, cooking, cooking schools, cooking techniques, cooking tips, cooking training, kitchen base recipes, kitchen techniques, kitchen training, learning to cook, learningtocook, potato, potato salad, potatoes, salad, tips for young chefs, trainingforchef, youngchef
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Tip/Guidance for the Young Chef: Chicken Liver Parfait
In general I rarely share recipes, not because I keep the secret to my self but because the Internet is so full of recipes that I prefer to teach about other topics, but for some reason the following recipe has … Continue reading
Posted in chicken, offal, Uncategorized
Tagged chef, chef training, chefmichaelkatz, chefs, chicken liver, chicken liver parfait, cooking, cooking experience, cooking techniques, cooking tips, cooking training, kitchen techniques, learning to cook, learningtocook, parfait, tips for young chefs, youngchef
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Tip / guidance to the young chef : introducing sous vide
More and more cooks are being exposed to cooking in low temperatures and I am deliberately not referring or using the term commonly used ” molecular cooking ” that young chef like to attach to low temperature cooking. Some like … Continue reading
Posted in chef, cooking, cooking training, kitchen techniques, learning to cook, molecular gastronomy, sous vide, Uncategorized
Tagged chef, chefmichaelkatz, chefs, cooking, cooking experience, cooking techniques, cooking tips, cooking training, kitchen base recipes, kitchen management tips, kitchen team, kitchen techniques, kitchen training, learning to cook, learningtocook, molecular gastronomy, paul bocuse, sous vide
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Michael's Blog for the Young Chef 