-
Recent Posts
- Warm Sauces: introduction to sauces that are served warm
- Guidance / Tip to the Young Chef: Cheesecake, Customer Satisfaction and How Sometimes Small Changes Can Lead to a Big Difference
- Tip/Guidance for the Young Chef: Mixing Salad Leaves for Service.
- Tip / Guidance for the Young Chef : The Relationship Between a Head chef and the Pastry ChefÂ
- Tip / Guidance for the Young Chef: Best Restaurants, Do They Exist? – Food for Thought
Recent Comments
Archives
Categories
- baking
- celebrity chefs
- cheese cake
- chef
- chicken
- chocolate
- cooking
- cooking competitions
- cooking school
- cooking training
- croquettes
- dish plating
- fish
- kitchen
- kitchen history
- kitchen team
- kitchen techniques
- learning to cook
- Leaves
- menu planing
- molecular gastronomy
- mushrooms
- offal
- potato
- potatoes
- restaurant
- restaurant critic
- restaurant management
- salad
- sauces
- sexism
- soups
- sous vide
- tart
- top restaurant
- Uncategorized
- warm sauces
- woman chef
Meta
Tag Archives: potato
Tip/Guidance for the Young Chef: Cooking Potatoes for Salad
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
Posted in potato, salad, Uncategorized
Tagged basic recipes, chefmichaelkatz, chefs, cooking, cooking schools, cooking techniques, cooking tips, cooking training, kitchen base recipes, kitchen techniques, kitchen training, learning to cook, learningtocook, potato, potato salad, potatoes, salad, tips for young chefs, trainingforchef, youngchef
Leave a comment
Michael's Blog for the Young Chef 