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 , , , , , , , , , , , , , | 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

Posted in restaurant critic, top restaurant, Uncategorized | Tagged , , , , | Leave a comment

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 , , , , , , , , , , , , , , , | Leave a comment

Tips and Guidance for the Young Cook: An Exercise in Dish Presentation

The subject of presentation is one which occupies many cooks. Cooks who are just starting out, in many cases, invest and think more about presentation than about understanding the foundations. That’s fine, I was also like that—and it’s clear why, … Continue reading

Posted in chef, cooking school, cooking training, dish plating, kitchen, menu planing, restaurant management, Uncategorized | Tagged , , , , , , , , , , , , , , , | 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 , , , , , , , , , , | 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 , , , , , , , , , , , | 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 , , , , , , , , , , , , | Leave a comment