The WorldWide Chef Community
After a long, hard 12 hour shift in the kitchen the last thing I want to do is to do more work. I don’t want to get home and have to answer emailed questions that can wait until the next day. I don’t want to have to worry about menus for
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1. Keep it odd, always plate in odd numbers, our brain isn’t trained to see things in odd numbers making the plate seem more interesting. 2. Always plate in a manner that draws your eye around the plating surface, this will also help the eater interpret the way that the dish should be
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Dear young cooks, I’d like you to consider very carefully the decision you are about to make for a career in the kitchen. Being a chef and working in a kitchen might look “fun” on TV and in the movies, but I promise you, whoever wrote those shows has spent too
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"I want to marry a chef so I can have good food every day" - pretty much every person just before they start dating or marry a chef. The amount of times we've heard this is mind boggling. In todays society of Uber Eats and Eat out culture, not many people
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Servers have their fair share of problems that are often overlooked. They’re the ones personally taking care of customers’ wants and needs all the while getting in their cardio for the day and constantly enhancing their memory retention. Be considerate to them so they are able to provide the best service
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Serving guests canned corn and store-bought salsa with their nachos. Licking a raw slab of meat. What else could Mila Kolomeitseva from 'Below Deck' do to get fired from the Sirocco yacht? How about struggling to make pancakes from a mix and serve canned fish? It was definitely time for
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As a chef you must have a good working relationship with your front of house and vice versa. There are however, some things you should never ever do. Number one, asking repeatedly if something is coming for a table. Of course it is coming, its on the ticket right. And for
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There’s nothing more frustrating than monkey wrenches being thrown into a well-oiled kitchen line during service. But let’s face it, it happens. It’s aggravating, especially during the rush, but we deal with it. However, there are some steps that can be taken to help maintain the machine. First off, the golden
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I don't think many chef's have thought to gourmet up a Sausage roll. One young contestant did and on an episode of Master Chef presents it to Gordon Ramsey and the rest of the judges. Surely Gordon will rip this guy a new one right? Watch for yourself. In summary this simple dish
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In this video, we are looking at Gordon Ramsay slicing a salmon. He starts off by sharpening the knives and slicing the gills, after which he turns the salmon on the other side. The first tip he gives revolves around ‘tilting’ the salmon and cutting it along the top. Using
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