Posts by Chef Kaiser

hi, As promissed, a base recipe the way we cook it out here in Asian. The method is stir - fried. Ingredients Specifications Units QuantityCooked Rice Cold Kg 1.000Chinese Sausage Sliced small,...

History Introduction In the last article, there was a brief historical introduction of “Lucullus,” who was a great food lover. It was actually with the Roman occupation of lands in the east, that they had great access to new...

Hi Cakerookie, Well I hope not to get into a war of nationalities among chefs here of different up brining or chefs saying my teacher said and I know he is right. The way I solve that among my chefs is simple, when they argue. I simply...

Hi Chris, How much is the school fee now in your school for a one year culinary program? Is your program accredited internationally, like in Europe, where my son eventually would like to work after? Does the program cost...

Hi, Personally i do believe, let consumers decide. Eventhough beeing in the business, having my own farm and animals. I can tell you stories about animal abuse, force feeding, feeding chickens with dried fish powders and etc. I dont...

hi, Good question after 20 years in Asia. Yes I am a classical trained chef from Switzerland some 30 years ago. In the times an apprentice still had to work his 12 to 14 hours. But let’s leave that subject on the side, as times change...

Hi, Just hope they are honnest enough, and if they just steal it, it is your victory and their karma. good luck and regards

hi, this type of soy sauce is commonly used by the Japanese, when they make their fried rice and it is darker. however when refering to chinese fried rice in general, especially in the cantonese cuisine the rice is not dark brown....

hi, Well the question is, what is brown, dark brown, light brown. The traditional way is adding a light soy sauce (depending the region and the fried rice). The pork could have an influence, as the traditional chinese BBQ pork was...

Hi, i was always wondering, about copyright of culinary terminologies in books or even many basic recipes. Many of them are more than 200 years old. Well just wondering is there a right to somebody to say brunoise, matignon, mirepoix,...