Tag Archives: chefmichaelkatz
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
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
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
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
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
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
Tip/ guidance for the young chef :Tart tatin for beginners
I have been asked few times for a tart “Tatin” recipe , as you know i am not a pastry chef ,and I look at things trough the eyes of a cook/ chef de cuisine . Tart tatin is a … 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
Tips and Guidance for the Young Chef: Using another Building Block—”Gazpacho” Soup
I want to share with you how I feel about “building blocks” in the kitchen: many basic recipes are included in this category, from which an endless variety of recipes can be made. For example: mayonnaise, pastry cream, and many … Continue reading
Michael's Blog for the Young Chef 