Tag Archives: learning to cook
Tips and Advice for the Young Chef: Fish Stock
have a few minutes respite, so I’ll quickly try to upload something before the start of the evening service. I asked my cooks to see the movie “The Hundred-Foot Journey,” an emotional and beautiful movie that tells the … 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
Direction/Tip for the Young Chef: Understanding the Classic “soufflé vs chocolate fondant”
Lately I have noticed to many confusion between classic dishes so I want to place a little order into terms connected with the culinary world, this time I want to reference the difference between the “classic soufflé” and the “chocolate … Continue reading
Tip/Direction for the Young Chef: Pomme Soufflé (Potato Soufflé)
I would have never thought to post this topic for young cooks since I think there are more important things to learn. However, because, more than once, cooks have come up to me and asked how to prepare pomme soufflé, … Continue reading
Tip/ guidance to the young chef – Sauce’s Texture “Nape”
Young chefs have definitely heard of the concept of “nape,” but the matter is not always clear—the word’s origin and loose translation is to wrap or cover. In a classic kitchen, a sauce that has a good texture is usually … Continue reading
Tip / Guidance for the young chef: “Mushroom Duxelles”—another building block to add to the collection
My view of the kitchen, and my joy, has always been to add “building blocks” to my repertoire, and they are numerous. I will make use of them to direct the young generation how to assemble them and create using … Continue reading
“Tips / Guidance to the young chef”-The Meaning of a “Kitchen Break down”
Sometime in the last few weeks, one of my favorite chefs—Matan Avraham of Hudson Restaurant in Tel Aviv —posted a few words about what transpired at his restaurant that day. From what he wrote, it was clear to me that he experienced … Continue reading
Hello world!
Hello! From Michael, to all our young chefs To all young chefs and any others just embarking upon their culinary journey—welcome! My name is Michael, and I’ve worked in the kitchen since 1991. The realization that sometimes the younger generation lacked guidance … Continue reading
Michael's Blog for the Young Chef 