Category Archives: cooking
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
Tip/Direction for the Young Chef: Pomme Soufflé (Potato Soufflé)
I would have never thought to post this topic for young cooks since I think there are more important things to learn. However, because, more than once, cooks have come up to me and asked how to prepare pomme soufflé, … Continue reading
Tip/ guidance to the young chef – Sauce’s Texture “Nape”
Young chefs have definitely heard of the concept of “nape,” but the matter is not always clear—the word’s origin and loose translation is to wrap or cover. In a classic kitchen, a sauce that has a good texture is usually … Continue reading
Tip / Guidance for the young chef: “Mushroom Duxelles”—another building block to add to the collection
My view of the kitchen, and my joy, has always been to add “building blocks” to my repertoire, and they are numerous. I will make use of them to direct the young generation how to assemble them and create using … Continue reading
Michael's Blog for the Young Chef 