- Guidance / tip to the young chef: cheesecake, clientele reaction and why sometimes small changes lead to big difference.
- tip /guidance to the young chef: mixing salad leaves for service.
- Tip/guidance to the young chef : relationship between head chef and pastry chef
- Tip / Guidance to the young chef : the best restaurant title- food for thoughts
- Tip / Guidance to the young chef , “chartreuse ” by Carem explained.
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Category Archives: restaurant management
Guidance / tip to the young chef: cheesecake, clientele reaction and why sometimes small changes lead to big difference.
in this short article i would like to share with young chefs (in experience, age,and soul ) with real time experience , an example for a situation we ( the professional chef ) are dealing with often in our … Continue reading
Tips and Guidance for the Young Chef: The Relationship between a Chef and Customer from a Slightly Different Perspective
Sometimes as cooks we forget that we are, in fact, service personnel; over the years, we gain experience, something which brings us higher-ranking positions. At the same time, customers know us, cherish us, trust our work, connect with our … Continue reading
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
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
Dear Young Cook—one day you’ll be a chef and you’ll manage the kitchen for a restaurant, a hotel, and more…so it’s a good idea to internalize the idea already that one of the best things for a chef is to … Continue reading