Tag Archives: youngchef

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

Posted in celebrity chefs, chef, chicken, cooking, cooking school, cooking training, dish plating, kitchen history, kitchen techniques, learning to cook, Uncategorized | Tagged , , , , , , , , , , , , | Leave a comment

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

Posted in potato, salad, Uncategorized | Tagged , , , , , , , , , , , , , , , , , , , | Leave a comment

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

Posted in chicken, offal, Uncategorized | Tagged , , , , , , , , , , , , , , , , | Leave a comment

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

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

Posted in fish, Uncategorized | Tagged , , , , , , , , , , , , , , , , , , , , | Leave a comment

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

Posted in croquettes, Uncategorized | Tagged , , , , , , , , , , , , , | 1 Comment

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

Posted in chocolate, Uncategorized | Tagged , , , , , , , , , , , , , , | Leave a comment

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

Posted in chef, 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

Posted in cooking, potatoes, Uncategorized | Tagged , , , , , , , , , , , , | 1 Comment