Tag Archives: sauce
Tip/ guidance to the young chef Mayonnaise vs Ailoli
A Little Order in the Kitchen: In times when so many young cooks are entering the culinary world, in a world that the culinary theme has developed in meteoric fashion in the last ten years, but not always in an … Continue reading
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
Posted in chef, cooking, cooking school, fish, kitchen, Uncategorized
Tagged chef, cooking, cooking experience, cooking schools, cooking stocks, cooking techniques, cooking tips, fish dishes, fish recipes, fish stock, kitchen base recipes, kitchen techniques, kitchen training, learning to cook, sauce, sauces, stocks, tarining
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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
Michael's Blog for the Young Chef 