Tag Archives: food plating

Guidance / Tip to the Young Chef: Cheesecake, Customer Satisfaction and How Sometimes Small Changes Can Lead to a Big Difference

Posted on February 11, 2017 by chefmichaelkatz

  In this short article I would like to share with some of you young chefs (either in experience, age or soul) an example of a situation we – the professional chef, deal with often in our daily routine. A … Continue reading →

Posted in baking, cheese cake, chef, chicken, chocolate, cooking, cooking school, cooking training, dish plating, fish, kitchen, kitchen history, kitchen team, kitchen techniques, learning to cook, molecular gastronomy, mushrooms, potato, potatoes, restaurant, restaurant management, sauces, tart, Uncategorized | Tagged , , , , , , , , , , , , , | Leave a comment

Tips and Guidance for the Young Cook: “How Things Really Look” in Real Time, Under Pressure, and other reasons…

Posted on February 16, 2016 by chefmichaelkatz

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 →

Posted in chef, dish plating, restaurant, Uncategorized | Tagged , , , , , , , , , | Leave a comment