Tag Archives: cooking schools

Tips and Guidance for the Young Chef: Making Some Order in the Kitchen—Ceviche vs. Tartare

    many cooks, chefs and  customers around the world are more and more  connected to foods dishes  composed of raw fish, despite the fact that the difference between raw and cured fish is not always clear—even to many cooks. … Continue reading

Posted in fish, Uncategorized | Tagged , , , , , , , , , , , , , , , , , , , , | Leave a comment

Direction/Tip for the Young Chef: Understanding the Classic “soufflé vs chocolate fondant”

Lately I have noticed to many confusion between classic dishes so I  want to place a little order into terms connected with the culinary world, this time I want to reference the difference between  the “classic soufflé”  and the “chocolate … Continue reading

Advertisement

Posted in chocolate, Uncategorized | Tagged , , , , , , , , , , , , , , | Leave a comment

Tip/ Guidance to the young chef : What is a Chef?

  At the end of this introduction you’ll find a  short article that I wrote on the subject—it’s a topic that young cooks like to ask about, debate, and raise with me all the time. Introduction: For young cooks, there … Continue reading

Posted in chef, Uncategorized | Tagged , , , , , , , , , | Leave a comment

Tip/Direction for the Young Chef: Pomme Soufflé (Potato Soufflé)

I would have never thought to post this topic for young cooks since I think there are more important things to learn. However, because, more than once, cooks have come up to me and asked how to prepare pomme soufflé, … Continue reading

Posted in cooking, potatoes, Uncategorized | Tagged , , , , , , , , , , , , | 1 Comment

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

Posted in cooking, sauces, Uncategorized | Tagged , , , , , , , , , , , , , | Leave a comment

Tip / Guidance for the young chef: On planning a menu and more…for young chefs

Generally, when I upload a new blog post for young chefs, it is because I have a momentary desire to share a topic that seems relevant or because young chefs have approached me about the topic. The topic of building … Continue reading

Posted in cooking, kitchen, menu planing, restaurant, Uncategorized | Tagged , , , , , , , , , , | Leave a comment

Tip / Guidance for the young chef: “Mushroom Duxelles”—another building block to add to the collection

My view of the kitchen, and my joy, has always been to add “building blocks” to my repertoire, and they are numerous. I will make use of them to direct the young generation how to assemble them and create using … Continue reading

Posted in cooking, kitchen, mushrooms, Uncategorized | Tagged , , , , , , , , , , , | Leave a comment

“Tips / Guidance to the young chef”-The Meaning of a “Kitchen Break down”

Sometime in the last few weeks, one of my favorite chefs—Matan Avraham of Hudson Restaurant in Tel Aviv —posted a few words about what transpired at his restaurant that day. From what he wrote, it was clear to me that he experienced … Continue reading

Posted in kitchen, Uncategorized | Tagged , , , , , , , , , , , , , | 17 Comments

Hello world!

Hello! From Michael, to all our young chefs To all young chefs and any others just embarking upon their culinary journey—welcome! My name is Michael, and I’ve worked in the kitchen since 1991. The realization that sometimes the younger generation lacked guidance … Continue reading

Posted in Uncategorized | Tagged , , , , , , , , , , | Leave a comment