Category Archives: dish plating

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

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

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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 Cook: An Exercise in Dish Presentation

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 Cook: “How Things Really Look” in Real Time, Under Pressure, and other reasons…

Many of us (including myself) often make use of the huge amount of information found in books and the internet for enrichment, to learn, and to be inspired. These tools are wonderful—if you know how to use them, their potential … Continue reading

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