Tag Archives: tips for young chefs

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 to the Young Chef : Carem’s “Chartreuse” Explained

We don’t always notice or put in the effort to study the history and evolution of certain dishes and memorable chefs who have laid out the foundation of cooking as we know it today. One such chef is Antonin Carmen, … Continue reading

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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

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Tip/Guidance for the Young Chef: Chicken Liver Parfait 

In general I rarely share recipes, not because I keep the secret to my self but because the Internet is so full of recipes that I prefer to teach about other topics, but for some reason the following recipe has … Continue reading

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Tip/ guidance for the young chef :Tart tatin for beginners 

I have been asked few times for a tart “Tatin” recipe , as  you know i am not a pastry chef ,and I look at things trough the eyes of a cook/ chef de cuisine . Tart tatin is a … Continue reading

Posted in baking, chef, cooking, cooking training, kitchen, kitchen techniques, learning to cook, tart, Uncategorized | Tagged , , , , , , , , , , , , , , , , , , , , , | Leave a comment

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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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

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