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Recent Posts
- Warm Sauces: introduction to sauces that are served warm
- Guidance / Tip to the Young Chef: Cheesecake, Customer Satisfaction and How Sometimes Small Changes Can Lead to a Big Difference
- Tip/Guidance for the Young Chef: Mixing Salad Leaves for Service.
- Tip / Guidance for the Young Chef : The Relationship Between a Head chef and the Pastry Chef
- Tip / Guidance for the Young Chef: Best Restaurants, Do They Exist? – Food for Thought
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Author Archives: chefmichaelkatz
Warm Sauces: introduction to sauces that are served warm
This next post will cover the subject of warm sauces I would rather say that this is the first introduction to young cooks who would like to have a little bit of an idea regarding the subject of sauces that … Continue reading
Posted in kitchen techniques, learning to cook, sauces, Uncategorized, warm sauces
Tagged Béchamel sauce, Brown stock, Demi-glace", Glace, veloute sauce, Warm Emulsions
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Guidance / Tip to the Young Chef: Cheesecake, Customer Satisfaction and How Sometimes Small Changes Can Lead to a Big Difference
In this short article I would like to share with some of you young chefs (either in experience, age or soul) an example of a situation we – the professional chef, deal with often in our daily routine. A … Continue reading
Posted in baking, cheese cake, chef, chicken, chocolate, cooking, cooking school, cooking training, dish plating, fish, kitchen, kitchen history, kitchen team, kitchen techniques, learning to cook, molecular gastronomy, mushrooms, potato, potatoes, restaurant, restaurant management, sauces, tart, Uncategorized
Tagged baking, baking tips, chef, cooking, cooking experience, cooking tips, dessert, food plating, pastry, plating, restaurant management, serving, tips for young chefs, youngchef
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Tip / Guidance for the Young Chef : The Relationship Between a Head chef and the Pastry Chef
The way we manage our relationships may heavily influence the outcomes of many of our social circles, whether at work, home or with the people we choose to spend time with. In the following article, I will try to provide … Continue reading
Tip / Guidance for the Young Chef: Best Restaurants, Do They Exist? – Food for Thought
Sometime last year, a national media channel contacted me, asking if I, as a well-known chef in Israel, would be willing to participate in an anonymous survey and share my opinion on what the top three best restaurants are in … Continue reading
Tip / Guidance to the Young Chef : Carem’s “Chartreuse” Explained
We don’t always notice or put in the effort to study the history and evolution of certain dishes and memorable chefs who have laid out the foundation of cooking as we know it today. One such chef is Antonin Carmen, … Continue reading
Posted in celebrity chefs, chef, chicken, cooking, cooking school, cooking training, dish plating, kitchen history, kitchen techniques, learning to cook, Uncategorized
Tagged chef, chef training, chefmichaelkatz, chefs, cooking, cooking experience, cooking techniques, cooking tips, cooking training, kitchen techniques, kitchen training, tips for young chefs, youngchef
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Tip/Guidance for the Young Chef: A Few Words About the Woman in the Kitchen – Personal View
Not long ago in a discussion group a colleague of mine stated that there are more men in the kitchen and asked whether there is a difference between female chefs and male chefs, here was my answer: One of the … Continue reading
Posted in chef, sexism, Uncategorized, woman chef
Tagged chef, chefmichaelkatz, chefs, chocolate, cooking, kitchen base recipes, kitchen managment, kitchen team, sexism, woman chef, woman in the kitchen
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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 