As a restaurateur, chef or general manager, you are likely a food industry expert with many years experience in your field. Why then would you possibly want or need to hire a culinary consultant?

Just fifteen years ago, the idea of a celebrity chef in the U.S. was unheard of. The only culinary personalities of which Americans might have been aware were Julia Childs and Martha Stewart. However, starting with the founding of the Food Network in 1993, and likely fueled by increasing globalization which has increased diners´ food options and quality expectations, chefs started to gain media attention and wider public acclaim.

slow cooking

As much as it may vex gourmands, the fact is that many people around the world find it challenging to return home after a long day at work and cook a gourmet meal.

So you want to open  your own restaurant? Many waiters, chefs, and others who share a delighted interest in gastronomy, often have dreams of opening a restaurant of their own -- or sharing a venture with a partner. Some soon to be restaurateurs decide to leave their big job in the corporate mill to go back to an earlier period in their life, a much simpler time, where they worked in the restaurant industry.

Aspic, also known as cabaret, is a dish in which ingredients are enclosed in a gelatin made from a congealed meat stock or consommé. Nearly any type of meat can be used to make the gelatin: pork, beef, veal, chicken, turkey, or fish. Aspic should not be confused with the more widely known gelatin salad, which is made with commercial gelatin mixes, or with a chaud-froid, which is a meat jelly that includes cream.

The Michelin Star Award Process: explained!

Most people are familiar with the concept of the Michelin star, that prestigious and highly coveted award bestowed upon Europe’s finest restaurants. However, very few people know the history of the award or how star designations are determined. This article will provide a brief explanation of both in order to clarify this mysterious concept.

Butter is the one of the chef's best friends. Its usages are multiple: it adds smoothness to a sauce, shine to vegetables, flavour to cakes and cookies... It is used in frying, braising, sauteing, broiling. It is a major component to French cuisine, and it is in the center of the discussions about the French paradox.

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