Category Archives: cooking

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

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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

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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

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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 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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