My posts 2016

 Here you will find the list of articles and blogs published by me in 2016

(click on the title and it will open the page you have requested )

Tip / Guidance for the Young Chef : The Relationship Between a Head chef and the Pastry Chef

Tip / Guidance to the young chef : the best restaurant title- food for thoughts

Tip / Guidance to the young chef , “chartreuse ” by Carem explained.

tip / guidance to the young chef:Few words about the woman in the kitchen- personal view

Tip/ Guidance to the young chef : cooking potatoes for salad

Tip / guidance to the young chef :chicken liver parfait 

Tip / guidance to the young chef : introducing sous vide 

Tip/ guidance for the young chef :Tart tatin for beginners 

Tip/ guidance to the young chef: there is only one competition…

Tips and Guidance for the Young Chef: The Relationship between a Chef and Customer from a Slightly Different Perspective

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

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

Tips and Guidance for the Young Cook: An Exercise in Dish Presentation

Tips and Guidance for the Young Chef: The Kitchen, Departments and Hierarchy

Tips and Guidance for the Young Cook: “Beginnings” and the Importance of the First Job

Tips and Guidance for the Young Cook: Student Profiles at the Le Cordon Bleu School

Tips and Guidance for the Young Cook: “How Things Really Look” in Real Time, Under Pressure, and other reasons…

Tip/ guidance to the young chef Mayonnaise vs Ailoli  

Tips and Advice for the Young Chef: Fish Stock

Tips and Guidance for the Young Chef: Making Some Order in the Kitchen—Ceviche vs. Tartare

Tips and Direction for the Young Chef: Croquettes and More…

Direction/Tip for the Young Chef: Understanding the Classic “soufflé vs chocolate fondant”

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