Publication date: 15-Dec-2017

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GENERAL TIPS AND RECOMMENDATIONS FOR WORKING WITH CHOCOLATE

Don’t add oil, margarine, or butter when making modeling chocolate. Don’t add water because it’s incompatible with the natural fats in the chocolate and can make the chocolate turn opaque, lumpy, viscous, stiff, and impossible to model. To increase the fluidity of chocolate couverture, add cocoa butter made for couvertures; if you use a chocolate-flavored… Read more » View more

Publication date: 11-Dec-2017

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ESSENTIAL ATTRIBUTES EVERY GOOD CHEF SHOULD HAVE

Loving what you do defines any good professional, and also applies to a great chef. The personal commitment to give the best of yourself each day, having a positive attitude, and encouraging constructive criticism, are attributes that allow food professionals to surpass their own limits and those of their team. Next, we’ll tell you what… Read more » View more

Publication date: 11-Dec-2017

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HOW TO BUILD AND MAINTAIN A GOOD TEAM IN THE KITCHEN

Putting together a good team in the kitchen depends on each team member’s quality of work, their synergy when developing different tasks, and whether or not they have a good leader. A real team team is one that overcomes obstacles and presents the best dishes, even in moments of crisis. As a leader, the Head… Read more » View more

Publication date: 11-Dec-2017

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IDEAS FOR SAVORY DISHES USING CHOCOLATE

Cooking allows you to experiment and create new and interesting options. We usually see chocolate as the king of sweets, but it can also be enjoyed in savory dishes. Chocolate has been known for mixing well with sugar, but there is a history in Mexico of combining it with salt. The ancient chocolate masters and… Read more » View more

Publication date: 11-Dec-2017

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WHAT SHOULD BE ON THE MENU?

The best chefs capture their resumé on their menu, showcasing the fruit of their labor. Here are a few suggestions to charm more diners. Presentation When creating a menu for your restaurant, coffee shop, or bakery, the first thing you must consider is offering clarity and harmony. Think about offering an eye-catching, elegant cover on… Read more » View more

Publication date: 11-Dec-2017

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FOUR DOCUMENTARIES FOR CHEFS

Behind the grand and exquisite preparations in restaurants, and the hectic personal lives of chefs, are stories that are almost never brought to light. These documentaries show the human side of chefs and the challenges they face while seeking excellence in what they do. Off-road. Mugaritz, Feeling a Way (2015) In this documentary, director Pep… Read more » View more

Publication date: 11-Dec-2017

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TIPS FOR RECOGNIZING A QUALITY CHOCOLATE

When baking or making pastries, using low-quality ingredients will directly affect the final product’s taste and presentation. Using high-quality ingredients for pastries and baked goods will ensure better results, as they bestow important characteristics to chocolate like fluidity and viscosity, which you should look for when selecting a good quality chocolate. Evaluate using your senses… Read more » View more