Tag Archives: cooking schools
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
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: The Kitchen, Departments and Hierarchy
Dear young cooks and chefs these days i am opening a new restaurant which very excites me, the working with my team lead me to share you with An Educational Powerpoint on the Structure of a Kitchen, Roles, and Order … Continue reading
Tips and Guidance for the Young Cook: “Beginnings” and the Importance of the First Job
This article deals with the importance of the first place in which you’ll work/become proficient, whether or not you first attend a culinary school. We have to make many decisions throughout our lives. Every day, from morning until night … Continue reading
Tips and Guidance for the Young Cook: Student Profiles at the Le Cordon Bleu School
There is no one way to learn cooking—there are more than a few routes that a young cook can take to reach amazing achievements (in any case, there are no shortcuts—certainly not reality shows). Some ways are more conventional, … Continue reading
Tips and Guidance for the Young Cook: “How Things Really Look” in Real Time, Under Pressure, and other reasons…
Many of us (including myself) often make use of the huge amount of information found in books and the internet for enrichment, to learn, and to be inspired. These tools are wonderful—if you know how to use them, their potential … Continue reading
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
Tips and Advice for the Young Chef: Fish Stock
have a few minutes respite, so I’ll quickly try to upload something before the start of the evening service. I asked my cooks to see the movie “The Hundred-Foot Journey,” an emotional and beautiful movie that tells the … Continue reading
Michael's Blog for the Young Chef 