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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: kitchen
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 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
Posted in baking, chef, cooking, cooking training, kitchen, kitchen techniques, learning to cook, tart, Uncategorized
Tagged apple tart, apples, baking, baking tips, caramel, chef, chef training, chefmichaelkatz, chefs, cooking, cooking experience, cooking techniques, cooking tips, cooking training, kitchen base recipes, kitchen techniques, learning to cook, stocks, tart, tart tatin, tips for young chefs, youngchef
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Tip/ guidance to the young chef: there is only one competition…
The culinary competition that is, to me, the best and most important in the culinary world or at least for me is The Bocuse d’Or: In 2013, I published a short article that tells a little bit about the competition … Continue reading
Posted in chef, cooking competitions, kitchen, Uncategorized
Tagged bocuse d'or, chef, chef training, chefs, cooking, cooking competitions, paul bocuse, trainingforchef
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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
Posted in chef, cooking, cooking training, dish plating, kitchen, kitchen techniques, restaurant, soups, Uncategorized
Tagged chef, chef training, chefmichaelkatz, chefs, cold tomato soup, cooking, cooking experience, cooking techniques, cooking tips, cooking training, gazpacho, gazpacho recipe, gazpacho soup, kitchen base recipes, kitchen techniques, kitchen training, learning to cook, plating, soup, soups, tomato soup
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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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Tip/ guidance to the young chef Mayonnaise vs Ailoli
A Little Order in the Kitchen: In times when so many young cooks are entering the culinary world, in a world that the culinary theme has developed in meteoric fashion in the last ten years, but not always in an … Continue reading
Michael's Blog for the Young Chef 