Tag Archives: youngchef
Guidance / tip to the young chef: cheesecake, clientele reaction and why sometimes small changes lead to big difference.
in this short article i would like to share with young chefs (in experience, age,and soul ) with real time experience , an example for a situation we ( the professional chef ) are dealing with often in our … Continue reading
Tip / Guidance to the young chef , “chartreuse ” by Carem explained.
We don’t always pay attention or give the time to seek into the history and evaluation of dishes and great chefs whom layed out the foundation for cooking as we know today . one particular chef is Antonin Carmen,whom was … Continue reading
Tip/ Guidance to the young chef : cooking potatoes for salad
I have been asked while brining a potato salad to friends, what is the secret to achieving the texture and look that “my” potato had: Crispy outer layer ( wall /sides) Soft texture Smooth outer layer Here is a photo … Continue reading
Tip / guidance to 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 so I preferre to educate on other topics , but for some reason the following recipe … Continue reading
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
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
