Category Archives: restaurant management

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

Tips and Guidance for the Young Chef: The Relationship between a Chef and Customer from a Slightly Different Perspective

Posted on June 2, 2016 by chefmichaelkatz

  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 →

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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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Tips and Guidance for the Young Chef: The Kitchen, Departments and Hierarchy

Posted on March 29, 2016 by chefmichaelkatz

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 →

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Tips and Guidance for the Young Cook: Student Profiles at the Le Cordon Bleu School

Posted on March 6, 2016 by chefmichaelkatz

  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 →

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Tip / Guidance to the young chef – study case – the restaurateur prospective

Posted on November 14, 2015 by chefmichaelkatz

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 →

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