Tag Archives: chefmichaelkatz

tip /guidance to the young chef: mixing salad leaves for service.

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

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Tip/guidance to the young chef : relationship between head chef and pastry chef 

The way we manage and run a Relationship can define and affect the results and outcomes in many of of our our life circles, if it’s our home, work , and friendships. In the following article I will try to … Continue reading

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Tip / Guidance to the young chef , “chartreuse ” by Carem explained.

We don’t always pay attention or give the time to seek into the history and evaluation of dishes and great chefs whom layed out the foundation for cooking as we know today . one particular chef is Antonin Carmen,whom was … Continue reading

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tip / guidance to the young chef:Few words about the woman in the kitchen- personal view

Not long a go in a close discussion group a colleague in my profession as stated / asked if there is a difference between female chef to male chef and that there are more men in the kitchen , here … Continue reading

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Tip/ Guidance to the young chef : cooking potatoes for salad

I have been asked while brining a potato salad to friends, what is the secret to achieving the texture and look that “my” potato had: Crispy  outer layer ( wall /sides) Soft texture Smooth outer layer Here is a photo … Continue reading

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Tip / guidance to 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 so I preferre to educate on other topics , but  for some reason the following recipe … 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