Kitchen basics: Mise en place

This article is an introduction of mise en place definition. The following articles will explain the most basic elements of this concept which include knife skills, common seasoning and flavoring combinations, and techniques for mixing, shaping, and cooking. What’s Mise en place? Mise en place is a French phrase that translates Read more…

Healthy food: Nutritional cooking

Nowadays,  nutrition are considered when we are selecting, preparing and presenting foods. Therefore, people’s interest in nutrition has increased by the combination of some factors. For example, technological advances and an increasing consciousness of what people eat. As a result, healthy food is important for a lot of people and Read more…

Chef kew as a business person

Make money is the main purpose of being in business. The basics of the business aspects of being a chef kew or foodservice operator are discussed in the following post. Chef kew: Business considerations Hire professionals trained specifically to handle the budgeting, taxtes, wages, and other business considerations is certainly a Read more…

The professional chef Kew

The Culinary Institute of America suggests that those chefs who have made the greatest impression knew that their success depended on several character traits, some of which are inherent, some of which are diligently cultivated throughout a career. A true chef is among other things, a lifelong student, a teacher, Read more…

Foodservice Industry History

A series of historical, cultural, and technological factors has brought the foodservice industry to the position it occupies today. The history of cooking is undoubtedly almost as old as that of mankind itself. The contemporary status of the foodservice industry as a whole is a direct reflection of man’s development. Almost Read more…