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Joel Robuchon USA
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Mohammed K.K.
CUISINE : Thai COURSE TWELVE : Mignardise TERMINOLOGY : Variations of cream buns or cream rolls exist all around the world. Typically they are made with an enriched dough bread roll that is split after baking and cooling and filled with cream. THAI SWEET BUN : A sweet roll or sweet bun refers to any of a number of sweet, baked, yeast-leavened breakfast or dessert foods. They may contain spices, nuts, candied fruits, etc., and are often glazed or topped with icing. Compared to regular bread dough, sweet roll dough generally has higher levels of sugar, fat, eggs, and yeast. They are often round, and are small enough to comprise a single serving. These differ from pastries, which are made from a paste-like batter; from cakes, which are typically unleavened or chemically leavened; and from doughnuts, which are deep fried CHARACTERISTICS : Refrigerated ready-to-bake sweet roll dough is commercially available in grocery stores. Sweet rolls are sometimes iced and/or contain a sweet filling. In some traditions, other types of fillings and decoration are used, such as cinnamon, marzipan, or candied fruit. VARIANTS : Among the numerous international variations are the splits of Devon and Cornwall in southwest England, which are yeasted buns filled with clotted cream, the maritozzi of the Lazio region of Italy, which are enriched buns, made with dried fruit and filled with whipped cream, and the roombroodjes of the Netherlands, which are filled with pastry cream.
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ChefWorthy
CALLING ALL CHEFS Being a professional chef can be incredibly rewarding but it is also fraught with many challenges. What are some of the some of the problems and concerns (other than staffing) you encounter in your role as Executive Chef, Sous Chef, Pastry Chef, Corporate Chef etc. you face that you would like to see solved? We'd love to hear from you because your voice matters. #chefworthy #chefslife #chef #reviewsmatter #problems #challenges #restaurant #foodservice Visit https://www.chefworthy.pro to rate, review & recommend (or not) commercial foodservice equipment. Love it? Hate it? Let us know and earn $15 for every review that's published on ChefWorthy (up to 3 per month/12 per year)
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Sanjeewa Girihagama
Caesar salad turns 100. The Caesar salad was invented in 1924 by Italian-American restaurateur Caesar Cardini in Tijuana, Mexico. This classic dish, traditionally made with romaine lettuce, croutons, Parmesan cheese, and a distinctive dressing of garlic, lemon juice, egg, and Worcestershire sauce, has stood the test of time and remains a favorite among salad enthusiasts worldwide. A traditional Caesar salad includes the following ingredients: - Romaine lettuce - Croutons - Parmesan cheese - Caesar dressing (made with the following components): - Lemon juice - Olive oil - Egg yolks - Worcestershire sauce - Anchovies - Garlic - Dijon mustard - Black pepper Optional additions often include grilled chicken or shrimp.
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The sense of battle of a siege mentality, as the kitchen gears grind into action creates cast-iron bonds between culinary professionals that hold under even the most stressful conditions in and outside of the kitchen. There's an unspoken understanding and respect between cooks that transcends the job. For queries and information, please call at 8882929792 or write us at - info@prhospitality.in #prhospitality #foodconsultancy #foodconsultancyservices #consultancy #hotelsandrestaurants #chef #cheflife #cheftips #chefconsultant #cheftalk #chefstable #chefstyle #chefspecial #chefsplate #chefskills #cheflife #chefwork #food #foodblog #foodblogger #greatchefs #cookinglove #ArtOfCooking #professionalkitchen #hardenvironment #kitchenteambond #kitchenfamily #teamwork
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Bobby Geetha
https://lnkd.in/eUkjZTFW Turmeric and Miso Poached Salmon Broth Ingredients: - Salmon fillet: 200 g - Turmeric: 1/4 teaspoon - Miso paste: 1 tablespoon - Himalayan pink salt: 1/4 teaspoon - Water: 1/2 liter - Green chili: 1, sliced - Ginger: 50 g, sliced - Garlic: 30 g, sliced - Coriander leaf: 2 sprigs (plus extra for garnish) - Lemon wedge: 1 - Coconut milk powder: 2 tablespoons - Cooked soba noodles: 150 g Instructions: 1. **Prepare the Broth**: - In a pot, add water, turmeric, miso paste, Himalayan pink salt, green chili, ginger, and garlic. Bring the mixture to a boil over medium heat. - Reduce the heat to low and let the broth simmer for about 10-15 minutes to allow the flavors to meld together. 2. **Poach the Salmon**: - Carefully place the salmon fillet into the simmering broth. - Cook for about 4 minutes, turning the fillet halfway through to ensure even cooking. The salmon should be opaque and flake easily with a fork. - Remove the salmon from the broth and set aside. 3. **Add Coconut Milk**: - Add the coconut milk powder to the broth, stirring well to combine. - Continue to simmer the broth for another 5 minutes, allowing it to reduce slightly. 4. **Strain and Reheat**: - Strain the broth to remove the solids, then return the liquid to the pot. - Add the cooked soba noodles to the broth and heat through. 5. **Assemble the Dish**: - Divide the noodles between serving bowls. - Place the poached salmon fillet on top of the noodles. - Pour the hot broth over the noodles and salmon. 6. **Finishing Touches**: - Use a kitchen blow torch to gently char the top of the salmon for a smoky, caramelized effect. - Garnish with fresh coriander leaves and a wedge of lemon on the side. Serving: Serve immediately, ensuring the broth is hot and the flavors are fresh. Enjoy your turmeric and miso poached salmon broth with its rich, aromatic broth and perfectly cooked salmon. #PoachedSalmon #SalmonLovers #HealthyEating #Foodie #FoodPhotography #InstaFood #Delicious #chefbobby #masterchefuk #finediningindian #Homemade #HealthyRecipes #Seafood #Gourmet #EatClean #FoodInspiration #Yummy #ChefMode #FoodPorn #SalmonRecipe #MisoSoup #Turmeric #CulinaryArts #NomNom #Foodstagram #FoodGram #SobaNoodles #CulinaryDelight #FreshIngredients
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Mohammed K.K.
CUISINE : Thai COURSE EIGHT : Palate Cleanser TERMINOLOGY : Sorbet (/ˈsɔːrbeɪ, ˈsɔːrbət/, US also /sɔːrˈbeɪ/) is a frozen dessert made using ice combined with fruit juice, fruit purée, or other ingredients, such as wine, liqueur, or honey. Generally, sorbets do not contain dairy products. ETYMOLOGY : A mango sorbet and sparkling wine palate cleanser .Palate cleansers are often used between tasting wine or cheese or other strong flavors. Pickled ginger is used as a palate cleanser between sushi pieces. Traditional French palate cleansers include sorbet, bread, apple slices, parsley and mint. Bamia is a traditional Anatolian stew that is sometimes served as a palate cleanser between food courses at ceremonial feasts. HISTORY : It is believed that sorbets originated in ancient Persia as far back as 550–530 BC. There are a number of legendary origin myths, unsupported by any known evidence, that attribute the origins of sorbet to historical figures like the Roman Emperor Nero, Marco Polo, and the Italian duchess Catherine de' Medici. Romans did not add ice to their drinks because easily accessible ice along the lower slopes of mountains was not sanitary for use in food preparation. Iced drinks were believed to cause convulsions, colic and a host of other ailments. Hippocrates was known to have criticized chilled drinks for causing "fluxes of the stomach", while Seneca lambasted the extravagant costs associated with iced desserts. Despite this, ice and snow were prized ingredients in ancient cuisines including Japanese, Chinese, Greek and Roman cuisines. The first Western mention of sherbet is an Italian reference to something that Turks drink. The word sherbet entered the Italian language as sorbetto, which later became sorbet in French.preparing it to properly receive the roast. They are appetizers and help to aid digestion". August Escoffier describes sorbet as "very light and barely-congealed ices, served after the Entrées. They serve in freshening the stomach
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Chef Life Coaching
The Successful Chef Mindset is THE Recipe for Success, Sanity & Satisfaction in the Culinary Industry. All it takes is a willingness to consider a different perspective. But don't take my word for it; test it for yourself. Take part in the Successful Chef Mindset Challenge. If you've heard my podcast Chef Life Radio, you know I make a big deal about emotional intelligence, communication and relationship budling skills. Any time I had a breakdown in my career, I could always trace the roots of the challenge back to one of those three skill sets. That's why I work so diligently with them to get to a place where they have a "Successful Chef Mindset", because I know from my own experience that once that's complete, and a way to sustain it has been created, then careers just take off. If you're curious how your mindset compares to what I consider to be the gold standard of mental and emotional attributes that will guarantee you success, sanity and satisfaction in your career, then take up the "Successful Chef Mindset Challenge" and download your free Mindset scorecard @ https://lnkd.in/gFPy3-pW. You might be pleasantly surprised to find out just how far you've already come on your quest to be a truly Successful Chef . When you get your score, DM me, Adam Lamb. I want to celebrate your success with you! #successfulchef #chefmindset #successfulmindset #chef #cheflife #culinary #culinarycareer
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melis Y.
Hi everyone, In the pastry sector, differentiating your products can be challenging yet rewarding. Here are a few strategies you could consider: Unique Flavor Combinations: Experiment with unconventional flavor pairings to create signature pastries that stand out. Visual Appeal: Focus on presentation and decorations to make your pastries visually appealing and Instagram-worthy. Specialization: Consider specializing in a specific type of pastry or offering unique pastries that set you apart from competitors. Local Ingredients: Utilize locally sourced and seasonal ingredients to add a unique touch to your pastries and attract customers looking for artisanal products. Customization: Offer customizable options for your pastries to cater to individual preferences and dietary restrictions. By incorporating these strategies, you can set your pastry business apart from the competition and attract a loyal customer base.
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Mohammed K.K.
CUISINE : Thai COURSE EIGHT : Palate Cleanser TERMINOLOGY : Sorbet (/ˈsɔːrbeɪ, ˈsɔːrbət/, US also /sɔːrˈbeɪ/) is a frozen dessert made using ice combined with fruit juice, fruit purée, or other ingredients, such as wine, liqueur, or honey. Generally, sorbets do not contain dairy products. ETYMOLOGY : The word sorbet entered English from French, derived from Italian sorbetto, which in turn came from the Ottoman Turkish or Iranian sharbat, originally referring to a type of beverage. The word sharbat is derived from the Arabic verb shariba, which means "to drink". Sherbet in Europe still refers to a type of flavored drink, while North American sherbet is similar to sorbet. August Escoffier describes sorbet as "very light and barely-congealed ices, served after the Entrées. They serve in freshening the stomach; preparing it to properly receive the roast. They are appetizers and help to aid digestion". Sorbet is sometimes referred to as "water ice". PREPERATION :Like granitas and other ices, sorbet can be made without an ice cream maker. Alcohol, honey or corn syrup can be added to lower the freezing point and make softer sorbets. Sorbet is usually made with fresh fruit and simple syrup, but other types of preparations exist. Tart sorbets are served as palate cleansers between savory courses of a meal. Mulled wine sorbet can be made with red wine, orange, lemons, mulling spices, ruby port, and egg whites. Muscat sorbet is made with dessert wine, lemon juice, and egg whites. Givré (French for "frosted") is the term for a sorbet served in a frozen coconut shell or hollowed-out fruit, such as a lemon. Agraz is a type of sorbet with an acidic flavor attributed by Larousse Gastronomique to the Maghreb region of North Africa. It is made from almonds, verjuice, and sugar.
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Gilles Lefebvre
Caprese Pasta Salad INGREDIENTS 2 cups grape tomatoes, halved 8 oz bocconcini (small fresh mozzarella balls) 2 tablespoons olive oil 1 tablespoon balsamic vinegar 1 clove garlic, minced 4 tablespoons chopped basil, divided ½ teaspoon dried oregano Dash of crushed red pepper flakes Kosher salt and freshly ground black pepper, to taste 8 oz pasta (I like orecchiette) Balsamic glaze, for garnish
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David Carruthers
Chefs aren't important to the Australian federal government They're removing chefs from approved migration list That means fewer chefs available moving forward More chef vacancies Head chefs facing greater stress Owners faced with stressed head chefs and shortages of staff Write to your local federal politician to share your view And raise it with your industry body If only politicians had common sense We'd all be flying (shakes head in bewilderment) ❤️ dC - inspiring a regenerative Future of Hospitality that's a thriving Force for Good #hospitalityleadership #worklifebalance #performanceimprovement #regenerativehospitality Future of Hospitality https://lnkd.in/egGR6yUu
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Audai Allabdallh
chef vs cook: A chef is a professional cook who has undergone training and often works in a restaurant or other food service establishment. They typically have expertise in culinary arts and may oversee kitchen operations• The main differences between a chef and a cook lie in their training, skill level, and responsibilities. Chefs usually have formal culinary education and training, while cooks may learn through experience or informal apprenticeships. Chefs often have more advanced cooking techniques and creative abilities, while cooks may specialize in specific tasks or cuisines• Chefs typically have leadership roles in the kitchen, overseeing menu planning, recipe development, and managing kitchen staff. Cooks may assist chefs with food preparation and cooking but may have less authority and decision-making power• In summary, chefs are professional cooks with advanced training and expertise who often have leadership roles in the kitchen, while cooks may have less formal training and responsibilities••••••••••••••
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American Master Chefs' Order
When making consommé, use proper vessel to serve to highlight clarity. Save this post for later to remember this tip. Serious about taking the Master Chef Exam? Complete this form: https://lnkd.in/efKimnhF #americanmasterchefsorder #amco #masterchef #professionalchefs #chefs #mastery
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