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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Knowledge is power, no doubt about it. Here are the best books for chefs to buy! Do cookbooks still have a place in today’s kitchen? Or everyone learns on the go? We feel cookbooks are a very good way to learn and discover great cooking techniques. We appreciate that these great chefs and
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Our list of 9 common cooking lies that almost all of us have blindly accepted at some point, many of which dating back to your great great grandmother will change the way you've always done things in the kitchen. We expose each myth and give you the juicy antidote to
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Every Chef has to start somewhere right? Here are 10 handy tips for young Chefs who have just started their career as a Chef to help them get started: Start With The Basics Don’t try and run before you can walk by wanting to cook advanced dishes that you don’t know how to
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10. Save time by boiling water before you add it to what you're cooking. When a recipe (like soup or stew) calls for water to be added part of the way through, boil the water first. Adding cold water will slow the whole cooking process way down. From Omar Powell, chef at Sugarloaf
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Each year, more and more television shows and films about chef life are produced, with each of them glamourizing a profession with a seriously dark side. From long hours to drug abuse, these are the realities of life in the kitchen. The media can manipulate any job to make it seem like an
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If you’re interviewing for a chef position, prepare to be asked a few standard questions. The questions listed below are the ones most commonly asked, as they will give a restaurant manager an idea of your experience, background, strengths, weaknesses, and abilities. The questions are fairly easy to answer, but
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To most people, a cook and a chef are the same things. The two terms are used interchangeably to indicate someone working away in the kitchen, regardless of whether that individual is cutting vegetables or masterminding the entire menu. For those who work in the culinary field, however, there is a
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Unless you've worked in a kitchen, it's hard to understand the chaotic dance of a dinner rush. Coded language, constant personality clashes, and thick-as-blood camaraderie are side dishes to every entree you've ever ordered. To turn the world of cooks into an open kitchen, we asked back-of-house staff from around the
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Catering for hundreds of diners week in, week out can be an arduous task, and a head chef needs to rely on their team to deliver the goods when it counts. They also need their supplier network to quite literally deliver the goods! So it’s important to pick a supplier that
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