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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...
Hey Chef…how do I store fresh herbs?

Hey Chef…how do I store fresh herbs?

There are some conventional ways of storing fresh herbs nowadays, but I like to keep them handy, at arm’s length, for easy use in the dish that I would be constructing at the time. I trim off any loose leaves, like the ones that are wilted and that have gone brown...
Visiting the A&P Show…

Visiting the A&P Show…

Wednesday 9th November 2016, a hot day with temperatures at a sweltering 28 degrees, perfect to visit the Canterbury A & P “Country’s Coming to Town” show. A great venue with an amazing vibe, catering for everyone!  Whether you and your family just want to go have...
Hey Chef, how do I choose a chef’s knife?

Hey Chef, how do I choose a chef’s knife?

As any job that requires tools e.g. mechanic has spanners and wrenches, a carpenter has chisels and a block hammer, when you start your career out as a trainee in any kitchen as a chef; you want to have the correct tools for the job. By far, the most important tool...
What Inspires You?

What Inspires You?

Being a Chef in the industry for many years, how does one still stay inspired? To be fortunate to travel around the world and meet the old, but not forgotten and the new upcoming prodigies in our culinary world as we know it today!  The masters who maintain and keep...