Tag Archives: kitchen training

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 , “chartreuse ” by Carem explained.

We don’t always pay attention or give the time to seek into the history and evaluation of dishes and great chefs whom layed out the foundation for cooking as we know today . one particular chef is Antonin Carmen,whom was … Continue reading

Posted in celebrity chefs, chef, dish plating, kitchen history, Uncategorized | Tagged , , , , , , , , , , , , | Leave a comment

Tip/ Guidance to the young chef : cooking potatoes for salad

I have been asked while brining a potato salad to friends, what is the secret to achieving the texture and look that “my” potato had: Crispy  outer layer ( wall /sides) Soft texture Smooth outer layer Here is a photo … Continue reading

Posted in potato, salad, Uncategorized | Tagged , , , , , , , , , , , , , , , , , , , | Leave a comment

Tip / guidance to the young chef : introducing sous vide 

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

Posted in chef, cooking, cooking training, kitchen techniques, learning to cook, molecular gastronomy, sous vide, Uncategorized | Tagged , , , , , , , , , , , , , , , , , | Leave a comment

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

  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

Posted in chef, fish, restaurant, restaurant management, Uncategorized | Tagged , , , , , , , , , , , , , , , | Leave a comment

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

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

Posted in chef, cooking, cooking training, dish plating, kitchen, kitchen techniques, restaurant, soups, 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