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- Warm Sauces: introduction to sauces that are served warm
- Guidance / Tip to the Young Chef: Cheesecake, Customer Satisfaction and How Sometimes Small Changes Can Lead to a Big Difference
- Tip/Guidance for the Young Chef: Mixing Salad Leaves for Service.
- Tip / Guidance for the Young Chef : The Relationship Between a Head chef and the Pastry Chef
- Tip / Guidance for the Young Chef: Best Restaurants, Do They Exist? – Food for Thought
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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 Béchamel sauce, Brown stock, Demi-glace", Glace, veloute sauce, Warm Emulsions
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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 baking, baking tips, chef, cooking, cooking experience, cooking tips, dessert, food plating, pastry, plating, restaurant management, serving, tips for young chefs, youngchef
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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
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
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