Tag Archives: cooking

Tips and Guidance for the Young Chef: Using Building Blocks—”Vichyssoise” Soup

Posted on May 10, 2016 by chefmichaelkatz

I want to share with you my thoughts regarding “building blocks” in the kitchen—many basic recipes make use of these kitchen building blocks, which can be made into endless variations. For example: mayonnaise, pastry cream, Bechamel sauce, croquette base (which … Continue reading →

Posted in chef, cooking, cooking school, cooking training, dish plating, kitchen, kitchen techniques, learning to cook, menu planing, restaurant, soups, Uncategorized | Tagged chef, chef training, chefmichaelkatz, chefs, cooking, cooking experience, cooking schools, cooking tips, kitchen techniques, learning to cook, learningtocook, soup, soup variations, soups, vichyssoise, vichyssoise recipe | 1 Comment

Tips and Guidance for the Young Cook: An Exercise in Dish Presentation

Posted on April 14, 2016 by chefmichaelkatz

The subject of presentation is one which occupies many cooks. Cooks who are just starting out, in many cases, invest and think more about presentation than about understanding the foundations. That’s fine, I was also like that—and it’s clear why, … Continue reading →

Posted in chef, cooking school, cooking training, dish plating, kitchen, menu planing, restaurant management, Uncategorized | Tagged chef, chefmichaelkatz, chefs, chocolate, cooking, cooking schools, cooking techniques, cooking tips, dish plating, dish presentation, food presentation, kitchen management, kitchen techniques, kitchen training, plating, restaurant management | Leave a comment

Tips and Guidance for the Young Chef: The Kitchen, Departments and Hierarchy

Posted on March 29, 2016 by chefmichaelkatz

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 →

Posted in chef, cooking, cooking school, cooking training, kitchen, learning to cook, restaurant management, Uncategorized | Tagged chef, chefs, cooking, cooking schools, kitchen base recipes, kitchen management, kitchen management tips, kitchen team, kitchen training, learning to cook, restaurant management | Leave a comment

Tips and Guidance for the Young Cook: “Beginnings” and the Importance of the First Job

Posted on March 15, 2016 by chefmichaelkatz

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 →

Posted in chef, cooking, cooking school, cooking training, kitchen, learning to cook, restaurant, Uncategorized | Tagged chef, chef training, cooking, cooking schools, cooking tips, cooking training, kitchen management, kitchen team, kitchen techniques, kitchen training, learning to cook, restaurant management | 1 Comment

Tips and Guidance for the Young Cook: Student Profiles at the Le Cordon Bleu School

Posted on March 6, 2016 by chefmichaelkatz

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 →

Posted in cooking, cooking school, kitchen, restaurant management, Uncategorized | Tagged best cooking schools, chef, chefs, cooking, cooking schools, cooking techniques, cordon bleu, kitchen management, kitchen management tips, kitchen team, kitchen training, restaurant management, top cooking schools | 2 Comments

Tip/ guidance to the young chef Mayonnaise vs Ailoli

Posted on February 4, 2016 by chefmichaelkatz

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 →

Posted in cooking, kitchen, kitchen techniques, sauces, Uncategorized | Tagged Aioli, aioli sauce, chef, cooking, cooking schools, cooking techniques, cooking tips, cooking training, kitchen techniques, learning to cook, mayonnaise, mayonnaise sauce, sauce, sauces, tarining | Leave a comment

Tips and Advice for the Young Chef: Fish Stock

Posted on January 12, 2016 by chefmichaelkatz

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 →

Posted in chef, cooking, cooking school, fish, kitchen, Uncategorized | Tagged chef, cooking, cooking experience, cooking schools, cooking stocks, cooking techniques, cooking tips, fish dishes, fish recipes, fish stock, kitchen base recipes, kitchen techniques, kitchen training, learning to cook, sauce, sauces, stocks, tarining | Leave a comment

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

Posted on January 2, 2016 by chefmichaelkatz

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 ceviche, ceviche recipes, chef, cooking, cooking experience, cooking schools, cooking techniques, cooking tips, fish dishes, fish recipes, fish tartare, kitchen management, kitchen techniques, kitchen training, learning to cook, raw fish, raw fish dishes, tarining, tartare, using fish, youngchef | Leave a comment

Tips and Direction for the Young Chef: Croquettes and More…

Posted on December 26, 2015 by chefmichaelkatz

(above is a cheese croquette served with a cherry tomato jam ) Dear young Cooks (by age, by soul, and by profession), I am repeating myself in order to emphasize that you need to invest more in studying techniques … Continue reading →

Posted in croquettes, Uncategorized | Tagged bechamel, cooking, cooking techniques, cooking tips, cooking training, croquettes, deep fry, deep frying, kitchen techniques, kitchen training, learning to cook, learningtocook, tarining, youngchef | 3 Comments

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

Posted on December 12, 2015 by chefmichaelkatz

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 →

Posted in chocolate, Uncategorized | Tagged chefmichaelkatz, chocolate, chocolate fondant, chocolate souffle, cooking, cooking schools, cooking techniques, cooking tips, cooking training, kitchen techniques, kitchen training, learning to cook, learningtocook, tarining, youngchef | Leave a comment

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