KTCHNrebel’s Post

🍽️ Have you ever wondered what keeps things running smoothly in a busy kitchen? It's all about hierarchy! From the Garde Manger, who takes care of the cold dishes, to the Pastry Chef, who prepares the desserts, every role is important. Every dish is the result of seamless teamwork, thanks to the kitchen brigade system. Want to find out more? Read the full article here! 🔪👩🍳 https://bit.ly/4byUuwI #CulinaryArt #KitchenHierarchy #FineDining

🍽️ Have you ever wondered what keeps things running smoothly in a busy kitchen? It's all about hierarchy! From the Garde Manger, who takes care of the cold dishes, to the Pastry Chef, who prepares the desserts, every role is important. Every dish is the result of seamless teamwork, thanks to the kitchen brigade system. Want to find out more? Read the full article here!🔪👩🍳 https://bit.ly/4byUuwI

We recently caught up with Brad Casey, Executive Head Chef of The Glen Hotel. Renowned for his culinary skills and inventive dishes, we sat down to find out the inspiration behind his much-anticipated Meat Platter special. What was the inspiration behind the Meat Platter for Two? The inspiration behind the Meat Platter for Two lies in the direction the industry is heading. Meat has become such a significant component of pubs, hotels, and trends over the last few years; people are craving brisket. It’s become a specialty now, and the quality we serve is superior to what you can buy from supermarkets. What sets the Meat Platter apart from the other menu items in terms of flavours, profile and presentation? A lot of work goes into preparing the brisket. We dry rub it and let it marinate in the fridge for two days, allowing it to absorb all those flavours and spices. After that, we cook it overnight, starting at 9pm, and remove it from the oven at 9 o’clock the next morning. This slow cooking process is crucial for tenderising the meat and developing its rich flavour. The brisket juices are used to create the red wine jus that accompanies the brisket; nothing goes to waste; we utilise every part. What sort of challenges did you face in developing this? Our biggest challenge is creating a board that accommodates so many components, especially during service periods. We operate in an extremely busy venue. How did the collaboration with The Australian Brisket Board come about? Ross Thomson from Bidfood Australia and Mitch Prestos from The Australian Brisket Board™ actually used to work together. They approached me with the idea of collaborating, and I thought it was a great idea. The promotion is going really well at the moment. What can you tell us about the upcoming June Special? While I can't disclose all the details at the moment, I can confirm that it will showcase the inventive skills and creativity of our Apprentice Chef Nate Sommer. I believe granting chefs the freedom to innovate and unleash their creativity is crucial in keeping the kitchen buzzing with fresh ideas and flavours. Brad, who has spent 24 years as a chef, talked about his journey. He started out in fast food when he was young before becoming an apprentice chef. He felt right at home in the kitchen from the start, loving the buzz of a busy service.   Reflecting on the industry's challenges in recent years, Brad acknowledged its setbacks. His commitment to nurturing young talent reflects a determination to contribute positively to the industry, aiming to steer it towards a brighter future. Now, he's training ten apprentices in his own kitchen, hoping to help get the industry back on track. The Meat Platter for Two is available until the 31st of May, or until sold out.

A little while ago, I told you a story about my earlier #chef days.....Well, today I'm going to share another story related to my crazy cooking days, which we can easily connect to a trait that managers (both remote and in-office) should master: adaptability to situations. 🍳👨🍳 So, we’re in the kitchen at the prestigious Hilton in Syon Park. I am just starting with my day, trying to get a grasp on what’s going to be on the menu for the day, minding my own business, and prepping the stainless steel station, which had to be always spotlessly clean, of course… All of a sudden, the Head Pastry Chef came out and asked me, "Gabrio, have you ever done Brownies?" And me: "Well, not really." Then he went: "Great, see that drawer, it contains our recipes for anything we do here at the hotel, yes? Get there, find the recipe and prepare Brownies for 40 people!" 🍫🧁 When I got that request, my immediate thought was, “man, that is crazy,” but soon after, I went with a “yes, I can do it, let’s do it!” So off I went and did my very best to prepare Brownies for 40 heads! The challenge wasn’t doing Brownies per se (at least for me), but getting the ingredients amounts right for such a large number of people – being precise is a skill one has to master when doing patisserie, everybody knows that. So you have to take into account many things, not only doing ingredients x 40 (how many Brownies will the tray fit? How much are they going to grow once I put the mix? Will it stick? etc). Thankfully, the other senior Chef helped me out during the prep, but I did most of it by myself. At the end, I managed to do pretty decent Brownies, there was a small hiccup with the butter paper (let’s not go there) and I was quite satisfied, although I was really stressed out if I have to be honest. Looking back at that day, that was indeed quite stressful, and the fact that they asked to do something like that so unexpectedly put me off guard. But when I think about it, that taught me an invaluable lesson in life and at work: be adaptable to any situation and always do your best. But if it’s too much, ask for help and support from your team, they’re there to help you. 🤝💪 If your CMO asks you to prepare a marketing plan you had no idea about how to do it, do your best, research, and then be open in communication. That’s the best advice I can share. So, off to get some brownies now! 🍰😊 #Adaptability #TeamWork #MarketingStrategy #CookingAdventures #LifeLessons #WorkChallenges #Brownies #PastryChefLife

Ever wondered what is it like to work as a Sous Chef for COLUMBIA signature? Enjoy this exclusive interview with Muhammad Bin Wahad who takes you behind the scenes as a Sous Chef onboard: - What does your day to day look like? My role on board is as a supervisor in the galley. I regularly monitor the quality of food and food products served to our crew members and maintain high-quality standards to ensure that galley operations run smoothly. - What is your favourite thing to cook? My favourite thing to cook is hot dishes, such as pasta, meat, and seafood. I approach it like an à la carte menu, paying attention to detail and put my passion, knowledge, and skills into each dish. Through my cooking, I can deliver the best experience to our guests. - What is your favourite cuisine? My preferences lean more towards Italian, Western, and Asian cuisines. I have been involved in the culinary world, particularly the Italian and Western cuisine, for over 14 years from 2011 till now. I also love meat dishes such as grilled steak, braised beef, stew, and stir-fried beef. In the culinary industry, as a chef, we need to taste and familiarize ourselves with foods from around the world. - What do you enjoy most as a chef? As a Chef, the things I am most interested in are the challenges that continually push me to improve my skills and knowledge in this field. Additionally, working on a cruise line allows us to exchange opinions about cooking and explore various cultures. #COLUMBIAsignature #SousChefInterview #SousChefDayInTheLife

As a Kitchen Chef Resturant VS Hotel   Restaurants: Hygiene: Restaurants prioritize handwashing, staff cleanliness, and proper food handling. Vigilance against illnesses is crucial. Food Handling: Approved suppliers, safe food handling, and regular cleaning are essential. Five-Star Hotels: Culinary Expertise: Highly skilled chefs create diverse menus. Hygiene and Ambience: Impeccable hygiene, elegant presentation, and attention to detail enhance the dining experience. Service Excellence: Trained staff provide personalized attention. Food Safety: Stringent controls and ingredient traceability ensure safety. Whether enjoying traditional Portuguese dishes in a cozy restaurant or gourmet cuisine in a luxurious hotel, Portugal’s culinary scene caters to every palate.

History of Chefs and Job Progression in Restaurant and Hotel Kitchens Episode 1: Introduction to the Kitchen Brigade System The organizational structure and job progression in commercial kitchens of restaurants and hotels are essential aspects that all professionals in this field should be aware of. In this series, we will explore the history of chefs, their roles and responsibilities, and the specialization within the culinary industry. The culinary profession and food service industry have gained significant importance over the years, both locally and globally. It has a strong connection to increasing public demand and enhancing the culinary reputation and tourism of a location or country. As a result, chefs and foodservice providers have become socially and commercially significant, often achieving fame and recognition within their communities. Without chefs and their interconnected team, food service establishments would lose their foundation and essence. Chefs are culinary artists who create and design exceptional dishes that cater to the desires of customers and clients. Some even describe them as the "lifeblood of the kitchen," not just any kitchen, but the commercial kitchen that possesses unique characteristics, features, and operational systems that enable it to handle large crowds and numerous food orders. The success of a commercial kitchen relies not only on the efficiency, skills, and professionalism of its staff but also on the functional systems in place to organize tasks and distribute roles effectively among chefs and employees. Today, most people are aware that restaurant kitchens are sophisticated, clean, and follow a hierarchical structure and organized job progression for chefs. However, this was not always the case in the past. The working conditions and job functions were completely different. To understand the structure of the kitchen, or the "Kitchen Brigade System," we need to delve into the history of chefs and the commercial kitchen, which has its roots in European military systems. Stay tuned for the upcoming episodes to learn more about the fascinating history of chefs, their roles, and the evolution of the kitchen brigade system.

As I was driving back from another unforgettable event 🚗 I realised that as a personal chef, every journey is a chance to create extraordinary culinary experiences. And i would like to share a checklist for hosting such seamless and memorable dining event. Whether you're a fellow chef, an event planner, or a foodie enthusiast, these tips will ensure your next event is a hit! ⬇️ 1. Understand client's dietary preferences, expectations & confirm guest count!!   2. Create a customized menu tailored just for their taste 3. Double-check ingredients to avoid last-minute shortages. 4. Check if the cooking equipment / utensils are packed.   5. Allow extra travel time to account for traffic or unforeseen delays. 6. Reach early to set up and familiarize yourself with the kitchen. 7. Plate dishes with artistic flair to impress guests visually. 8. Be attentive to guest feedback and preferences. 9. Make sure each dish is served at the perfect temperature and freshness. 10. Cleanup & always request feedback 😊 Creating memorable dining experiences is my passion, and I hope this checklist helps you in your culinary journey. If you're looking for a private chef in Austin, feel free to reach out. Let's make your next event unforgettable! ❤️ #PrivateChef #CulinaryExcellence #EventPlanning #AustinFoodie #ProfessionalTips

Common challenge in the food service industry-guests arriving late for breakfast when the kitchen is transitioning to lunch preparations. It can definitely be tiring and challenging to accommodate these requests, especially when you're already busy prepping for the next meal service. Smart chef & Restaurant Manager would try to find a balance between accomodating the guests and maintaining kitchen efficiency. Some options include having a cut-off time for breakfast orders that is strictly enforced, offering a limited breakfast menu during the transition period, or preparing some breakfast items that can be quickly assembled or held without losing quality. Communicating clearly with guests about kitchen/ restaurant timings (for hotel in-house guests) at check-in can also help manage their expectations. Chefs & F&B professionals, I'm curious to hear more about how you've been handling this situation and if there's a specific approach you've found effective! #FoodandBeverage #chefs #breakfast #lunch #brunch #dinner #pastryandbackery #diningexperience #guestsatisfaction

👨🍳 Chef for You: Elevate Your Dining Experience! 🍽️ Why should you consider having me as your personal chef? Here are six compelling reasons: 1. ⏱️ Time-Saving: Imagine having more time to enjoy life, family, and friends while I take care of the shopping and the kitchen. Say goodbye to meal prep and hello to quality time. 2. 🍽️ Customised Menus: Your culinary desires are my priority. I create menus tailored to your unique tastes and dietary preferences, ensuring every bite is a delight. 3. 🤩 Stress-Free Dining: Hosting a special dinner? No need to stress about cooking. I handle the details, leaving you to relax and savor the moment. 4. 🌱 Healthier Eating: With a personal chef, you'll relish nutritious, balanced meals that support your well-being. No more worrying about what's on your plate. 5. 🎉 Special Occasions: Make celebrations unforgettable with gourmet meals prepared in the comfort of your home. A personal chef adds a touch of magic to any event. 6. 🌿 Less Food Waste: I plan, shop, and cook with precision, minimising food waste. Enjoy fresh, flavorful dishes while reducing your environmental impact. 7. 🏡 Restaurant Quality at Home: Experience the culinary excellence of a restaurant right in your own dining room. From exquisite appetisers to delectable desserts, I bring the restaurant-quality dining experience to your home. Ready to elevate your dining experience? Let's work together to turn your culinary dreams into reality. Contact me to start your personalised journey to exceptional dining. #ChefForYou #PersonalChef #ElevateYourDining #CustomizedCuisine #StressFreeCooking #HealthyEating #SpecialOccasions"