Category Archives: menu planing

Tip/Guidance for the Young Chef: Mixing Salad Leaves for Service.

Posted on January 21, 2017 by chefmichaelkatz

I personally really enjoy salad leaves, they are a wonderful raw ingredient with a variety of textures, flavors, and colors. Here are a few salad dishes made with a premix of salad leaves we have prepared in the restaurant: Leaves … Continue reading →

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Tips and Guidance for the Young Chef: Using Building Blocks—”Vichyssoise” Soup 

Posted on May 10, 2016 by chefmichaelkatz

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 →

Posted in chef, cooking, cooking school, cooking training, dish plating, kitchen, kitchen techniques, learning to cook, menu planing, restaurant, soups, Uncategorized | Tagged , , , , , , , , , , , , , , , | 1 Comment

Tips and Guidance for the Young Cook: An Exercise in Dish Presentation

Posted on April 14, 2016 by chefmichaelkatz

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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Tip / Guidance for the young chef: On planning a menu and more…for young chefs

Posted on October 24, 2015 by chefmichaelkatz

Generally, when I upload a new blog post for young chefs, it is because I have a momentary desire to share a topic that seems relevant or because young chefs have approached me about the topic. The topic of building … Continue reading →

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