Posts Tagged ‘Chef Training’

Mom, why are these scrambled eggs dry? The more people we serve, the better our knowledge is, the fresher our stocks are, the higher the turnover rate, the longer the accounts go, the more invoices and receipts our restaurant have. But if we come to the understanding of a particular something which we’re so good […]


Chef in Training Food Central encourages its students to cook for the family – More of like preparing a whole set of home menu that they’ve planned, maintain control over, brainstormed, understand its viability, performed costing, set up taste-control & create an ambient out of it. Basically, it’s more of painting a thousand words for […]


Kitchen Terms of Wet, Moist and Dry Before we start telling you the difference between using the term wet, moist and dry, you have to understand these: Food Central has been bombarded with questions that would require only a one-timer answer, unless there is another question which differs itself much to the topic that we’re […]


Chef in Training – The Culinary Training All of us humans live on food – And the world’s interest on food has risen dramatically over the years of human dominance. Rising Apprentice Chefs has shown their capability to craft the culinary industry to their creativity for the general public for years now, and as time […]