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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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Category Archives: chef
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 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 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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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
Posted in baking, chef, cooking, cooking training, kitchen, kitchen techniques, learning to cook, tart, Uncategorized
Tagged apple tart, apples, baking, baking tips, caramel, chef, chef training, chefmichaelkatz, chefs, cooking, cooking experience, cooking techniques, cooking tips, cooking training, kitchen base recipes, kitchen techniques, learning to cook, stocks, tart, tart tatin, tips for young chefs, youngchef
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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
Posted in chef, cooking competitions, kitchen, Uncategorized
Tagged bocuse d'or, chef, chef training, chefs, cooking, cooking competitions, paul bocuse, trainingforchef
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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
Posted in chef, fish, restaurant, restaurant management, Uncategorized
Tagged chef, chef training, chefmichaelkatz, chefs, cooking, cooking schools, cooking techniques, cooking tips, fish dishes, fish recipes, kitchen managment, kitchen techniques, kitchen training, raw fish, raw fish dishes, restaurant management
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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
Posted in chef, cooking, cooking training, dish plating, kitchen, kitchen techniques, restaurant, soups, Uncategorized
Tagged chef, chef training, chefmichaelkatz, chefs, cold tomato soup, cooking, cooking experience, cooking techniques, cooking tips, cooking training, gazpacho, gazpacho recipe, gazpacho soup, kitchen base recipes, kitchen techniques, kitchen training, learning to cook, plating, soup, soups, tomato soup
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Michael's Blog for the Young Chef 