Category Archives: potato

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: Cooking Potatoes for Salad

Posted on September 27, 2016 by chefmichaelkatz

I was asked, when bringing over a potato salad to some friends, what the secret is to achieve the look and texture my potatoes had: Crispy outer layer (wall /sides) Soft texture Smooth outer layer Here is a photo to … Continue reading →

Posted in potato, salad, Uncategorized | Tagged , , , , , , , , , , , , , , , , , , , | Leave a comment