Africa

How to improve the flavour ...

Flavour, flavour and… flavour: chefs‘ flavour memory needs to be constantly exercised and improved, allowing them to instinctively combine ingredients and improvise when the going gets tough or someone’s just ...

Read More

White coat…but why?

The traditional white chef‘s jacket is among the most recognizable pieces of clothing in the world. But there’s more to that unique design than you might think. Chefs are a ...

Read More

How to do the Croque ...

The Croque Madame, if you’ve ever been lucky enough to have one, is like a sandwich on some sort of steroids developed solely to enhance delicious. It’s essentially a sandwich ...

Read More

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 ...

Read More

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 ...

Read More

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 ...

Read More

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 ...

Read More

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 ...

Read More

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 ...

Read More

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 ...

Read More