Category Archives: mushrooms

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: “Mushroom Duxelles”—another building block to add to the collection

Posted on October 17, 2015 by chefmichaelkatz

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 →

Posted in cooking, kitchen, mushrooms, Uncategorized | Tagged , , , , , , , , , , , | Leave a comment