-
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 Chef
- 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: restaurant management
Guidance / Tip to the Young Chef: Cheesecake, Customer Satisfaction and How Sometimes Small Changes Can Lead to a Big Difference
In this short article I would like to share with some of you young chefs (either in experience, age or soul) an example of a situation we – the professional chef, deal with often in our daily routine. A … Continue reading
Posted in baking, cheese cake, chef, chicken, chocolate, cooking, cooking school, cooking training, dish plating, fish, kitchen, kitchen history, kitchen team, kitchen techniques, learning to cook, molecular gastronomy, mushrooms, potato, potatoes, restaurant, restaurant management, sauces, tart, Uncategorized
Tagged baking, baking tips, chef, cooking, cooking experience, cooking tips, dessert, food plating, pastry, plating, restaurant management, serving, tips for young chefs, youngchef
Leave a comment
Tip / Guidance for the Young Chef: Best Restaurants, Do They Exist? – Food for Thought
Sometime last year, a national media channel contacted me, asking if I, as a well-known chef in Israel, would be willing to participate in an anonymous survey and share my opinion on what the top three best restaurants are in … Continue reading
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 chef, chef training, chefmichaelkatz, chefs, cooking, cooking schools, cooking techniques, cooking tips, fish dishes, fish recipes, kitchen managment, kitchen techniques, kitchen training, raw fish, raw fish dishes, restaurant management
Leave a 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 chef, chefs, cooking, cooking schools, kitchen base recipes, kitchen management, kitchen management tips, kitchen team, kitchen training, learning to cook, restaurant management
Leave a comment
Tips and Guidance for the Young Cook: “Beginnings” and the Importance of the First Job
This article deals with the importance of the first place in which you’ll work/become proficient, whether or not you first attend a culinary school. We have to make many decisions throughout our lives. Every day, from morning until night … Continue reading
Posted in chef, cooking, cooking school, cooking training, kitchen, learning to cook, restaurant, Uncategorized
Tagged chef, chef training, cooking, cooking schools, cooking tips, cooking training, kitchen management, kitchen team, kitchen techniques, kitchen training, learning to cook, restaurant management
Leave a comment
Tips and Guidance for the Young Cook: Student Profiles at the Le Cordon Bleu School
There is no one way to learn cooking—there are more than a few routes that a young cook can take to reach amazing achievements (in any case, there are no shortcuts—certainly not reality shows). Some ways are more conventional, … Continue reading
Posted in cooking, cooking school, kitchen, restaurant management, Uncategorized
Tagged best cooking schools, chef, chefs, cooking, cooking schools, cooking techniques, cordon bleu, kitchen management, kitchen management tips, kitchen team, kitchen training, restaurant management, top cooking schools
Leave a comment
Tips and Guidance for the Young Cook: “How Things Really Look” in Real Time, Under Pressure, and other reasons…
Many of us (including myself) often make use of the huge amount of information found in books and the internet for enrichment, to learn, and to be inspired. These tools are wonderful—if you know how to use them, their potential … Continue reading
Tip/ Guidance to the young chef : What is a Chef?
At the end of this introduction you’ll find a short article that I wrote on the subject—it’s a topic that young cooks like to ask about, debate, and raise with me all the time. Introduction: For young cooks, there … Continue reading
Tip / Guidance to the young chef – study case – the restaurateur prospective
Dear Young Cook—one day you’ll be a chef and you’ll manage the kitchen for a restaurant, a hotel, and more…so it’s a good idea to internalize the idea already that one of the best things for a chef is to … Continue reading