Category Archives: cooking training

Guidance / Tip to the Young Chef: Cheesecake, Customer Satisfaction and How Sometimes Small Changes Can Lead to a Big Difference

Posted on February 11, 2017 by chefmichaelkatz

  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 , , , , , , , , , , , , , | Leave a comment

Tip/Guidance for the Young Chef: Mixing Salad Leaves for Service.

Posted on January 21, 2017 by chefmichaelkatz

I personally really enjoy salad leaves, they are a wonderful raw ingredient with a variety of textures, flavors, and colors. Here are a few salad dishes made with a premix of salad leaves we have prepared in the restaurant: Leaves … Continue reading →

Posted in cooking training, kitchen techniques, learning to cook, Leaves, menu planing, salad, Uncategorized | Tagged , , , , , , , , | Leave a comment

Tip / Guidance to the Young Chef : Carem’s “Chartreuse” Explained

Posted on November 3, 2016 by chefmichaelkatz

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 →

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Tip / guidance to the young chef : introducing sous vide 

Posted on September 8, 2016 by chefmichaelkatz

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 , , , , , , , , , , , , , , , , , | Leave a comment

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

Posted on August 21, 2016 by chefmichaelkatz

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

Posted on May 20, 2016 by chefmichaelkatz

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 

Posted on May 10, 2016 by chefmichaelkatz

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 →

Posted in chef, cooking, cooking school, cooking training, dish plating, kitchen, kitchen techniques, learning to cook, menu planing, restaurant, soups, Uncategorized | Tagged , , , , , , , , , , , , , , , | 1 Comment

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

Posted on April 14, 2016 by chefmichaelkatz

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

Posted on March 29, 2016 by chefmichaelkatz

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

Posted on March 15, 2016 by chefmichaelkatz

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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