Tag Archives: kitchen techniques

Tip/Guidance for the Young Chef: Mixing Salad Leaves for Service.

Posted on January 21, 2017 by chefmichaelkatz

I personally really enjoy salad leaves, they are a wonderful raw ingredient with a variety of textures, flavors, and colors. Here are a few salad dishes made with a premix of salad leaves we have prepared in the restaurant: Leaves … Continue reading →

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Tip / Guidance to the Young Chef : Carem’s “Chartreuse” Explained

Posted on November 3, 2016 by chefmichaelkatz

We don’t always notice or put in the effort to study the history and evolution of certain dishes and memorable chefs who have laid out the foundation of cooking as we know it today. One such chef is Antonin Carmen, … Continue reading →

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Tip/Guidance for the Young Chef: Cooking Potatoes for Salad

Posted on September 27, 2016 by chefmichaelkatz

I was asked, when bringing over a potato salad to some friends, what the secret is to achieve the look and texture my potatoes had: Crispy outer layer (wall /sides) Soft texture Smooth outer layer Here is a photo to … Continue reading →

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Tip/Guidance for the Young Chef: Chicken Liver Parfait 

Posted on September 18, 2016 by chefmichaelkatz

In general I rarely share recipes, not because I keep the secret to my self but because the Internet is so full of recipes that I prefer to teach about other topics, but for some reason the following recipe has … Continue reading →

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Tip / guidance to the young chef : introducing sous vide 

Posted on September 8, 2016 by chefmichaelkatz

More and more cooks are being exposed to cooking in low temperatures and I am deliberately not referring or using the term commonly used ” molecular cooking ” that young chef like to attach to low temperature cooking. Some like … Continue reading →

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Tip/ guidance for the young chef :Tart tatin for beginners 

Posted on August 21, 2016 by chefmichaelkatz

I have been asked few times for a tart “Tatin” recipe , as  you know i am not a pastry chef ,and I look at things trough the eyes of a cook/ chef de cuisine . Tart tatin is a … Continue reading →

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Tips and Guidance for the Young Chef: The Relationship between a Chef and Customer from a Slightly Different Perspective

Posted on June 2, 2016 by chefmichaelkatz

  Sometimes as cooks we forget that we are, in fact, service personnel; over the years, we gain experience, something which brings us higher-ranking positions. At the same time, customers know us, cherish us, trust our work, connect with our … Continue reading →

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Tips and Guidance for the Young Chef: Using another Building Block—”Gazpacho” Soup

Posted on May 20, 2016 by chefmichaelkatz

I want to share with you how I feel about “building blocks” in the kitchen: many basic recipes are included in this category, from which an endless variety of recipes can be made. For example: mayonnaise, pastry cream, and many … Continue reading →

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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 →

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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 →

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