Author Archives: michaelkatz1

About michaelkatz1

שמי מיכאל כץ טבח במקצועי מאז 1991-לא מעט תפקידים עברתי בחיי בינהם מורה בבית הספר ״ קורדון בלו ״ באנגליה שם גיליתי כמה אני אוהב ללמד ולכוון את הדור הצעיר.

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

I have been asked few times for a tart “Tatin” recipe , as  you know i am not a pastry chef ,and I look at things trough the eyes of a cook/ chef de cuisine . Tart tatin is a … Continue reading

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

The culinary competition that is, to me, the best and most important in the culinary world or at least for me is The Bocuse d’Or: In 2013, I published a short article that tells a little bit about the competition … Continue reading

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

  Sometimes as cooks we forget that we are, in fact, service personnel; over the years, we gain experience, something which brings us higher-ranking positions. At the same time, customers know us, cherish us, trust our work, connect with our … Continue reading

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

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 

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

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

The subject of presentation is one which occupies many cooks. Cooks who are just starting out, in many cases, invest and think more about presentation than about understanding the foundations. That’s fine, I was also like that—and it’s clear why, … Continue reading

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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

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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

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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

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

Many of us (including myself) often make use of the huge amount of information found in books and the internet for enrichment, to learn, and to be inspired. These tools are wonderful—if you know how to use them, their potential … Continue reading

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