Category Archives: sauces

Warm Sauces: introduction to sauces that are served warm

This next post will cover the subject of warm sauces I would rather say that this is the first introduction to young cooks who would like to have a little bit of an idea regarding the subject of sauces that … Continue reading

Posted in kitchen techniques, learning to cook, sauces, Uncategorized, warm sauces | Tagged , , , , , | Leave a comment

Guidance / Tip to the Young Chef: Cheesecake, Customer Satisfaction and How Sometimes Small Changes Can Lead to a Big Difference

  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 to the young chef Mayonnaise vs Ailoli  

A Little Order in the Kitchen: In times when so many young cooks are entering the culinary world, in a world that the culinary theme has developed in meteoric fashion in the last ten years, but not always in an … Continue reading

Posted in cooking, kitchen, kitchen techniques, sauces, Uncategorized | Tagged , , , , , , , , , , , , , , | Leave a comment

Tip/ guidance to the young chef – Sauce’s Texture “Nape”

Young chefs have definitely heard of the concept of “nape,” but the matter is not always clear—the word’s origin and loose translation is to wrap or cover. In a classic kitchen, a sauce that has a good texture is usually … Continue reading

Posted in cooking, sauces, Uncategorized | Tagged , , , , , , , , , , , , , | Leave a comment