Tag Archives: tarining

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

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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

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Tips and Guidance for the Young Chef: Making Some Order in the Kitchen—Ceviche vs. Tartare

    many cooks, chefs and  customers around the world are more and more  connected to foods dishes  composed of raw fish, despite the fact that the difference between raw and cured fish is not always clear—even to many cooks. … Continue reading

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Tips and Direction for the Young Chef: Croquettes and More…

  (above is a cheese croquette served with a cherry tomato jam ) Dear young Cooks (by age, by soul, and by profession), I am repeating myself in order to emphasize that you need to invest more in studying techniques … Continue reading

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Direction/Tip for the Young Chef: Understanding the Classic “soufflé vs chocolate fondant”

Lately I have noticed to many confusion between classic dishes so I  want to place a little order into terms connected with the culinary world, this time I want to reference the difference between  the “classic soufflé”  and the “chocolate … Continue reading

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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

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Tip/Direction for the Young Chef: Pomme Soufflé (Potato Soufflé)

I would have never thought to post this topic for young cooks since I think there are more important things to learn. However, because, more than once, cooks have come up to me and asked how to prepare pomme soufflé, … Continue reading

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