Articles by: The Chef Specialist

13 tips to become a ...

As much as restaurants are driven by chefs’ desire to feed and entertain, and to express themselves, to produce the best possible food, delivered with impeccable service, they are, when ...

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Michel Guérard: a delicious slimming ...

There was a time when it wasn’t popular some concepts like territory, seasonality and lightness; Nowadays they are the basic principles of good cooking of nowadays, point of view shared ...

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Ángel León: Chef of the ...

Ángel León is in love with the sea. Every dish at Aponiente in El Puerto de Santa Maria, Spain, which recently retained its two Michelin star status, speaks of his ...

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5 Pizzaioli for 5 Gourmet ...

After discovering the secrets to making the perfect Neapolitan pizza and how to find the best Buffalo Mozzarella DOP we talk pizza toppings for the gourmet pizza. We caught up with ...

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The perfect hamburger by Gordon ...

Gordon Ramsay stopped by Good Morning America to share his recipe for the perfect cheeseburger (and gloat a little about his famous neighbours). For Ramsay, it’s all about keeping it ...

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Today’s cooking lesson: Ragù Bolognese ...

Everybody has an opinion on alla ragù bolognese, the classic meat sauce that originates from the northern Italian region of Emilia-Romagna. Only this week, the chef and restaurateur Antonio Carluccio ...

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How to cook Pasta in ...

Pasta: it’s one of those foods that hopefully we all know how to cook with some degree of success, indeed the simplicity of a good pasta sauce appeals to even ...

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The Roles of Kitchen

If you plan on working in a professional kitchen you should know that you’ll be expected to start at the bottom and work your way up the chain, it’s just ...

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Cooking a burger in Michelin ...

You don’t need to spend a ton of money or visit a Michelin-starred restaurant to enjoy a great burger. But, it’s always interesting to see how the world’s top chefs ...

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The 12 obsessions of Chefs

“Chefs are a strange lot, we just can’t help ourselves,” so says chef Paul Sorgule, the hugely experienced chef and writer who brilliantly breaks down the psychology of kitchen work ...

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