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how to become a chef
Are you a seafood lover well if you are here is something
different, this recipe will tantalize your taste buds and make
you scream for more, this is a great appetizer as well as a
wonderful dinner, in this recipe you must use your judgment and
use as much of a particular ingredient that you like or as
little of each that you don't like but you will find that by
adding all the ingredients gives a nice balance to this dish.
Am I making you hungry? Well I hope so, now do stay with me
because I can show people how to do things better than I
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Chef Phil's Brief Introduction to Cooking
Hi there, this is Phil and I'd like to give you an overview
which should assist you in your future cooking endeavors.
1. Recipes Are Merely Translations...
This means simply, that through many vehicles of conception,
what prevails consistant is the method of preparation and
application.
2. If You Enjoy Cooking - COOK! If You Do Not - DON'T!
3. History & Origins are the pretext to any successful idea, but
necessity is the driving force, and this holds true for the
culinary field.
4. An old culinaryism is that the number of ridges in a chef's
togue (hat) was representative of how many ways he knew how to
prepare chicken. Also, the chef's unofficial credo is, "turning
chicken-shit into chicken salad".
All poultry aside, remember this; with less, you can do more. If
you apply that strategy, you're well on your way to
understanding...
5. K.I.S.S. - Keep It Simple Stupid is as important to food as
it is to anything else. The French called it "Mise en place", I
call it a simple matter of organizing.
Each week, I will be taking you on a culinary filed trip. We
will blend the things you already know with culinary industry
standards that you may not know. Through this broad view of an
industry that I believe is the world's second oldest profession,
we will cut a swath of understanding that hopefully will give
you a better idea of how some chef's think.
One of goals will be to help you be a better chef and be
creative with your food ideas. So,let's get a head count and
everybody on the bus.
Eat Well, Be Well, Have Fun!
About the author:
Phillip V. Denfeld has been an executive chef for nearly 30
years at various 5-star hotels and restaurants across the
nation. He is currently a culinary instructor living the in the
South Florida area and writes exclusive recipes for http://www.cigar-review.com
Philipp V. Denfeld
chef bundy
Author: Ronald Yip
Please visit my website at: http://www.recipeslovers.com
Visit Internet's Unique Market Place for Info Products at:
http://www.alphasoft.cc/links/recipes.php About the Author
Think only the rich and famous have the privilege of having a personal chef wait on their every craving or gourmet pleasure? Think again.
Personal chefs are now helping couples and families to present fabulous home cooked dinners to their guests. And it's not as expensive as you think!
Why hire a personal chef?
A personal chef will bring the food, create a nutritious and balanced meal, figure out the servings needed (so you don't n
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With the holidays on their way soon, many people will be beefing up kitchens to handle the increased demand for 'fit for a king' meals. Not being a professional Chef shouldn't stop you from being able to cook like one. But, you'll need the right tools to create those tantalizing dishes. Read on and find out the five tools that no kitchen cook should be without.
Mixing Bowls
Make sure that you have a good, quality set of mixing bowls on hand - the bigger the better! Many dishes need to be beaten, blended or mixed. You'll be glad you didn't
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