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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: cooking school
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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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
Posted in chef, cooking, cooking school, cooking training, kitchen, learning to cook, restaurant management, Uncategorized
Tagged chef, chefs, cooking, cooking schools, kitchen base recipes, kitchen management, kitchen management tips, kitchen team, kitchen training, learning to cook, restaurant management
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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
Posted in chef, cooking, cooking school, cooking training, kitchen, learning to cook, restaurant, Uncategorized
Tagged chef, chef training, cooking, cooking schools, cooking tips, cooking training, kitchen management, kitchen team, kitchen techniques, kitchen training, learning to cook, restaurant management
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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
Posted in cooking, cooking school, kitchen, restaurant management, Uncategorized
Tagged best cooking schools, chef, chefs, cooking, cooking schools, cooking techniques, cordon bleu, kitchen management, kitchen management tips, kitchen team, kitchen training, restaurant management, top cooking schools
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Tips and Advice for the Young Chef: Fish Stock
have a few minutes respite, so I’ll quickly try to upload something before the start of the evening service. I asked my cooks to see the movie “The Hundred-Foot Journey,” an emotional and beautiful movie that tells the … Continue reading
Posted in chef, cooking, cooking school, fish, kitchen, Uncategorized
Tagged chef, cooking, cooking experience, cooking schools, cooking stocks, cooking techniques, cooking tips, fish dishes, fish recipes, fish stock, kitchen base recipes, kitchen techniques, kitchen training, learning to cook, sauce, sauces, stocks, tarining
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Michael's Blog for the Young Chef 