Tag Archives: kitchen management

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

Posted in cooking training, kitchen techniques, learning to cook, Leaves, menu planing, salad, Uncategorized | Tagged , , , , , , , , | Leave a comment

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

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

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

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 , , , , , , , , , , , , , , , | Leave a comment

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

Posted in chef, cooking, cooking school, cooking training, kitchen, learning to cook, restaurant management, Uncategorized | Tagged , , , , , , , , , , | Leave a comment

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

Posted in chef, cooking, cooking school, cooking training, kitchen, learning to cook, restaurant, Uncategorized | Tagged , , , , , , , , , , , | Leave a comment

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

Posted in cooking, cooking school, kitchen, restaurant management, Uncategorized | Tagged , , , , , , , , , , , , | Leave a comment

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