Tag Archives: kitchen management
Tip / Guidance for the Young Chef : The Relationship Between a Head chef and the Pastry Chef
The way we manage our relationships may heavily influence the outcomes of many of our social circles, whether at work, home or with the people we choose to spend time with. In the following article, I will try to provide … 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 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
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
Michael's Blog for the Young Chef 