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Chefs Proud of their Achievements!

Chefs Proud of their Achievements!

Chefs Proud of their Achievements! I have been involved in all things culinary for ever or so it seems. I baked my first cake at 5 years old you get the picture…. Once again today I was let down by the Hospitality Industry, just when I thought things were...
The Discovery of Cheese…Part 2

The Discovery of Cheese…Part 2

In shops and markets around the world, thousands of cheeses tempt our eyes and challenge our taste buds.  Wrinkled and mouldy, smooth and sunshine yellow, orange and smelly, or brilliantly white…various shapes, sizes, flavours and textures ranging from sublime...
The Discovery of Cheese…Part 1

The Discovery of Cheese…Part 1

When humans stopped hunting and began domesticating animals, they discovered that the milk of grazing animals was good to drink!  In very hot countries like Egypt, leftover milk must often have curdled and humans must have subsequently found the solids to be good to...
Hey Chef…what is Sous-Vide?

Hey Chef…what is Sous-Vide?

This French Term “Sous Vide” means…”under vacuum”! A cooking process that has been around since the 1960’s.  This is when food is placed into a vacuum sealed pouch and then placed into a water bath or a temperature-controlled steam...
Hey Chef…what is Molecular Gastronomy?

Hey Chef…what is Molecular Gastronomy?

Molecular gastronomy is a food science;  when physical and chemical transformations occur in ingredients during a cooking process. There are three components in the culinary arena – social, artistry and technical. Molecular cuisine is a modern style of cooking and...