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Cooking, cookery, or culinary arts is the art, science, and craft of using heat to prepare food for consumption.

06/14/2023

Kitchen hacks to make quarantine easier
Many of us are stepping up to indulge in culinary activities like cooking and baking to keep ourselves sane during the lockdown. While we are rewarded with scrumptious delicacies that we usually don't have the time to prepare due to our busy lives, what is left behind is a disaster of a kitchen with dirty dishes and cookware. Now that we don't have any house help, it seems like an endless task of cleaning on our own.

01/06/2023

Cook a lot
You may think this essential rule is about cooking all the time – nope. It is about cooking more food than you need for each meal. Cook a lot – volume. Double that soup recipe and freeze two quarts. Make extra roasted vegetables and use them in salads, in omelets, as a snack. Cooking twice as much as you need does not take double time and you will have planned-overs for other meals or the freezer. I like nothing better than thinking about my week of meals and realizing that I have a quart of butternut squash soup in the freezer – there is one meal with no work.

12/04/2022

Reliable pots and pans
If you haven't noticed by now, if cooking is even a slight hassle, I probably won't do it. In addition to some great appliances, reliable cooking tools makes the process of cooking healthy meals easier, and more doable.

11/21/2022

Training to be a Chef
A love of food and the talent to create sumptuous meals is not the only thing you will require if you want to be a great chef and work at some of the best resorts and hotels in the world. You will need to have a certain level of experience through apprenticing at a hotel and you need to have trained at a reputable and accredited culinary school. Training at a culinary arts college will see you earn a degree such as a Bachelor of Arts or Associate degree. At a culinary school you will not get a degree as such, but rather a certificate.

09/21/2022

Banquet Server

A banquet server is responsible for preparing the tables and banquet area before guests arrive, effectively serving a number of different dishes and courses to guests during a meal, and clearing the tables and banquet area after the guests depart. Banquets are most often held at hotels, resorts, or private clubs for large events and parties.

09/06/2022

Pantry Chef/Garde Manger Chef

Salads, cold cuts, hors d’oeuvres, soups, cold appetizers, and dressings are among the cold dishes that the pantry chef is in charge of making.

Additionally, they will be in charge of setting up buffet lines and adding centerpieces for a sophisticated presentation that might include ice that has been carved and sculpted or fruits. A significant portion of the pantry chef’s duties involve presentation. So you can give credit to the pantry chef when you see elaborately carved veggies, ice sculptures, or home-made ceviche.

08/19/2022

The Chop Slice

Precisions cutting of vegetables and herbs using a santoku-style knife. For all intents and purposes, this cut is interchangeable with the slice, it's just a matter of style and taste (I almost exclusively chop vs. slice). You will need a very sharp knife to effectively get the chop to work without cursing your food.

Create a flat, stable surface for your food to rest on by slicing it in half or slicing off a thin section of its face. Hold the food steady with your non-knife hand, curling your fingers into a claw and tucking your knuckles underneath.

Hold the flat side of your knife blade against your knuckles, with the entire knife lifted above the cutting board.

08/03/2022

Pastry chef

A pastry chef or pâtissier (pronounced [pɑ.ti.sje]; the French female version of the word is pâtissière [pɑ.ti.sjɛʁ]), is a station chef in a professional kitchen, skilled in the making of pastries, desserts, breads and other baked goods. They are employed in large hotels, bistros, restaurants, bakeries, and some cafés.[1]

07/19/2022

Sous Chef

A sous chef is second to an executive chef. In this position, you are the executive chef’s right-hand person. A sous chef is more ‘hands-on’ than the executive chef. They make sure every dish is properly prepared. They have to be in the kitchen to micromanage even the smallest detail. A restaurant can have more than one sous chefs.

06/18/2022

Fish is delivered several times a week, but international distributors and air transport can be unpredictable. Weather delayed this shipment and the Uchiko team had to pick it up from the airport, even though there’s no way it could possibly return the favor.
Breaking down fish is a three man job. Masa’s on scaling duty, scraping the sides of the fish to remove the rough exterior layer. He holds the fish by the eyes because the fins are often poisonous.

06/08/2022

High-quality broth is an essential ingredient in culinary school

Once you start cooking, most schools begin with broth and stock, the essential building blocks of creating flavorful food. Starting here also requires you to learn one of the most fundamental lessons in cooking: patience. There are all kinds of rules in culinary school broth. You have to simmer it for hours, but never let it boil; skim the "scum" and excess fat from the top as you go, but never stir it; and you shouldn't cover a broth with a lid.

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