Tag Archives: learning to cook

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 :chicken liver parfait 

In general I rarely share recipes not because I keep the secret to my self but because the Internet is so full of recipes so I preferre to educate on other topics , but  for some reason the following recipe … Continue reading

Posted in chicken, offal, 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

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

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

Posted in baking, chef, cooking, cooking training, kitchen, kitchen techniques, learning to cook, tart, 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 Chef: Using Building Blocks—”Vichyssoise” Soup 

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

Posted in chef, cooking, cooking school, cooking training, dish plating, kitchen, kitchen techniques, learning to cook, menu planing, restaurant, soups, Uncategorized | Tagged , , , , , , , , , , , , , , , | 1 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