Category Archives: Uncategorized

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

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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 , , , , , , , , , , , , , | Leave a comment

Tip/Guidance for the Young Chef: Mixing Salad Leaves for Service.

I personally really enjoy salad leaves, they are a wonderful raw ingredient with a variety of textures, flavors, and colors. Here are a few salad dishes made with a premix of salad leaves we have prepared in the restaurant: Leaves … Continue reading

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Tip / Guidance for the Young Chef : The Relationship Between a Head chef and the Pastry Chef 

The way we manage our relationships may heavily influence the outcomes of many of our social circles, whether at work, home or with the people we choose to spend time with. In the following article, I will try to provide … Continue reading

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Tip / Guidance for the Young Chef: Best Restaurants, Do They Exist? – Food for Thought

Sometime last year, a national media channel contacted me, asking if I, as a well-known chef in Israel, would be willing to participate in an anonymous survey and share my opinion on what the top three best restaurants are in … Continue reading

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Tip / Guidance to the Young Chef : Carem’s “Chartreuse” Explained

We don’t always notice or put in the effort to study the history and evolution of certain dishes and memorable chefs who have laid out the foundation of cooking as we know it today. One such chef is Antonin Carmen, … Continue reading

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Tip/Guidance for the Young Chef: A Few Words About the Woman in the Kitchen – Personal View

Not long ago in a discussion group a colleague of mine stated that there are more men in the kitchen and asked whether there is a difference between female chefs and male chefs, here was my answer: One of the … Continue reading

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Tip/Guidance for the Young Chef: Cooking Potatoes for Salad

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

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Tip/Guidance for the Young Chef: Chicken Liver Parfait 

In general I rarely share recipes, not because I keep the secret to my self but because the Internet is so full of recipes that I prefer to teach about other topics, but for some reason the following recipe has … Continue reading

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Tip / guidance to the young chef : introducing sous vide 

More and more cooks are being exposed to cooking in low temperatures and I am deliberately not referring or using the term commonly used ” molecular cooking ” that young chef like to attach to low temperature cooking. Some like … Continue reading

Posted in chef, cooking, cooking training, kitchen techniques, learning to cook, molecular gastronomy, sous vide, Uncategorized | Tagged , , , , , , , , , , , , , , , , , | Leave a comment