- Guidance / tip to the young chef: cheesecake, clientele reaction and why sometimes small changes lead to big difference.
- tip /guidance to the young chef: mixing salad leaves for service.
- Tip/guidance to the young chef : relationship between head chef and 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.
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Category Archives: chef
Guidance / tip to the young chef: cheesecake, clientele reaction and why sometimes small changes lead to big difference.
in this short article i would like to share with young chefs (in experience, age,and soul ) with real time experience , an example for a situation we ( the professional chef ) are dealing with often in our … Continue reading
We don’t always pay attention or give the time to seek into the history and evaluation of dishes and great chefs whom layed out the foundation for cooking as we know today . one particular chef is Antonin Carmen,whom was … Continue reading
Not long a go in a close discussion group a colleague in my profession as stated / asked if there is a difference between female chef to male chef and that there are more men in the kitchen , here … Continue reading
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
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
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
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