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Tag Archives: molecular gastronomy
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 chef, chefmichaelkatz, chefs, cooking, cooking experience, cooking techniques, cooking tips, cooking training, kitchen base recipes, kitchen management tips, kitchen team, kitchen techniques, kitchen training, learning to cook, learningtocook, molecular gastronomy, paul bocuse, sous vide
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