Posts Tagged ‘Kitchen Guide’

Tap Water for my soup? Oh my God! Have you ever had that problem? Probably the soup feels weird, the poached fish tasted funny, or probably your iced water drink tastes as if it is been left there for years? Yes, it could be. And for a bartender to ‘portray’ to his consumers that he […]


Thickening Agents – Roux Roux has been used in the Culinary industry for a long period of time up to date. Not only it’s practical to its usage, roux is also very useful in terms adding flavor to soups or sauces. There are many stipulations to Roux as there is with politics today, as this […]


Keep an eye on: These. In many of our experiences, including mine and yours, we should’ve seen many blurps and blunders in restaurants and coffee shops alike: They have some errors that you may not want to follow, as these are common blurps and blunders that will annoy customers. Just like you and me, when […]


Duty of a Head Chef is Internal Marketing? After a small meeting today with the board of Directors and Food Central’s crazy Chief Operating Officer cum Saucier Elios, we decided to give it a thumbs up and go ahead with our series of Kitchen DutiesĀ in coming blog posts which Von Cook will further explain, and […]


Standardized Recipe Ideology A standardized recipe refers to a particular standard-of-use of certain metrics in cooking – Standard sizes, time, temperature, amount, etc. Abiding by this rule creates uniformity in kitchen produce, whether or not it is tangible or intangible. The idea of a standardized recipe is definitely not alien to many of us anymore. […]


Selecting your pots and pans well for your kitchen can do you good in the long run. Always remember to keep a good watch of the practicality of the pan rather than its brand name, style, fashion or maybe, price. Keep in mind that you’re the one who’s going to use the pan or pot […]


Are you restaurant-friendly? If you’ve worked in a commercial kitchen before, you’d probably know that there are actually many disputes between the service and kitchen staff. Service staff will always be rambling their way about the quality of food, the time taken to cook and kitchen staff will be swinging their mighty ladle or fillet […]


Doing nothing in the kitchen? Certain start-up restaurants have this case, or some medium-sized to big restaurants, or kitchens in hotels face this problem – There is nothing left to do in the kitchen: So what should I do? If we’re talking about home kitchen, it’s advisable to move on and just do something else. […]