Posts by Chef Kaiser

Hi, for myself if you want to learn right, it is the Pauli Classical Cooking the Modern Way. This book comes in tow volumes, one theoretical and the other recipes. The book explains all important basics. Well actually to mention the...

hi April, so it seems that you are cooking, like Dexter in Cartoon Net Work is testing things in his labratory. As you wrote: I don't agree that you need to know how the cow makes milk in order to make pastry cream. As a chef you...

Just for the Chefs to read, who dont believe that they created the demi - glaze or any of its soy sauce versions of today. Escoffier Part 2 1883: Escoffier, with a friend founded a culinary newspaper, called “L’Art culinaire,” it...

hi, i am not sure about the market situation in the US. However in the international hospitality business, qualified pastry chefs are very much in demand. regards

hi, you refer with this method to high heat smoking, 70 - 120 degrees celsious. This technique is more than 400 years old and commonly used for sausages or smaller pieces of meat. The objective may have been even for the native...

Dear Panini, that is the culture of our trade, wherein a young man and today also women have the right to move. That in old Europe was called, dass Gesellen Leben, just after the apprentice time, they moved out. Well i believe she...

Dear Panini, that is the culture of our trade, wherein a young man and today also women have the right to move. That in old Europe was called, dass Gesellen Leben, just after the apprentice time, they moved out. Well i believe she...

hi, well there are many options in live today about culinary schools. It is more a question, were in the world, would you like to study, as the world shrinked that much. Just read some of my reasent posts, about culinary History...

Hi, I have been for some weeks again on this forum here after 2 years. It cam to my mind again, that some young professionals are asking some very basic questions, which 30 years ago an old professional would have answered to a young...

Hi, alot of food on one plate, but well never mind if the customer wants it. Go from the base, that an average main dish portion of meat or seafood in a healthy eating enviroment (3 course meal) is 160 grams to 180 grams. However...