A Chef is a very versatile being. He is one person who can be an artist, a scientist, a Physicist, a Chemist, an athlete and a number whiz all at the same time. Working with food requires a Chef to be aware of the physics & chemistry of the ingredient he is working with; be quick & agile on his feet; do the mental math on weight, ratios and serving portions; and have a creative streak to come up with innovative & novel ideas of ingenious menus, all served with a dash of style.
A Chef is someone who we can certainly hold in high regards. Can you imagine making a way between table tops laden with food, hot-pots & gadgets; working in the midst of smoldering flames & temperaments that run high and yet keeping cool to cook up those delicious gourmet meals, all plated with a touch of the class... No easy task, this.
Although the prime focus of a Chef might revolve around dishing up the menu, what he/she also needs to keep in mind are the basic rules of the kitchen to make it a place of systems & comfort, rather than chaos. Goes without saying, that getting the fundamentals right and in order holds the key to creating gastronomical extravaganzas.
It all begins with getting comfortable with the tools & gadgets around, and at the same time also have a high level of proficiency with them.
Following Safe Kitchen practices and getting familiar & adept at using the tools well, helps a chef focus on the more important aspects of cooking. The one basic tool that every chef must learn to master the art of using, is the Knife. As simple as this tool may seem, there is a technique of holding the knife that makes it more efficient & safe to use.
Then again there are different types of knives - a turning knife, paring knife, meat-hammer, cleaver, boning knife, fillet knife, the all-purpose chef knife, each with a different function and knowing what each one can do can make tasks easier and faster. That besides it is also of paramount importance to know the colour codes of the cutting boards & knives to be used to avoid cross-contamination of food items.
Besides knowing which knife to use, it’s also imperative to know the various cuts of vegetables as different recipes call for the use of different cuts, as it also affects the cooking time involved and of course the presentation & plating. Cuts like julienne, brunoise, jardinière, macedoine, paysanne, tourne & chiffonade for leafy veggies is something that every chef needs to familiarize himself with.
Also note that the knives in the kitchen are extremely sharp unlike the ones we use at home and a wrong move can leave one with a lost fingernail, exposed flesh or a deep gash that can be quite painful. Proper care and precaution must be demonstrated at all times, even whilst walking with a knife in hands.
In case of an injury, administrating the correct first-aid & being prudent about safe kitchen practices are vital in maintaining food hygiene and to avoid adulteration through blood or medication used if any.
The other important aspect is being mindful and cautious about working in and around the kitchen as a cluttered table, food & grease on the floor or around will almost guarantee a mishap. The clean-as-you-go approach will not only help save time but is instrumental in helping prevent accidents in the kitchen.
Our student chefs at ICCA Dubai are trained in great detail on all of the above. Great achievements always begin with the little things first put into place.
Food for thought – It is mastering the little details that mark out an exceptional chef from a good chef!
Next write-up I will be highlighting another important aspect of chef training at ICCA Dubai, centering on quality, consistency and creating an unparalleled customer experience which ultimately translates to a successful venture.Do let me know if there is anything in particular that you would like to know about and I will be happy to do a write-up on the same...
Look no further for smart trained talent as Commis Chefs for your Culinary Team...
A Chef is a very versatile being. He is one person who can be an artist, a scientist, a Physicist, a Chemist, an athlete and a number whiz all at the same time. Working with food requires a Chef to be aware of the physics & chemistry of the ingredient he is working with; be quick & agile on his feet; do the mental math on weight, ratios and serving portions; and have a creative streak to come up with innovative & novel ideas of ingenious menus, all served with a dash of style.
A Chef is someone who we can certainly hold in high regards. Can you imagine making a way between table tops laden with food, hot-pots & gadgets; working in the midst of smoldering flames & temperaments that run high and yet keeping cool to cook up those delicious gourmet meals, all plated with a touch of the class... No easy task, this.
Although the prime focus of a Chef might revolve around dishing up the menu, what he/she also needs to keep in mind are the basic rules of the kitchen to make it a place of systems & comfort, rather than chaos. Goes without saying, that getting the fundamentals right and in order holds the key to creating gastronomical extravaganzas.
It all begins with getting comfortable with the tools & gadgets around, and at the same time also have a high level of proficiency with them.
Following Safe Kitchen practices and getting familiar & adept at using the tools well, helps a chef focus on the more important aspects of cooking. The one basic tool that every chef must learn to master the art of using, is the Knife. As simple as this tool may seem, there is a technique of holding the knife that makes it more efficient & safe to use.
Then again there are different types of knives - a turning knife, paring knife, meat-hammer, cleaver, boning knife, fillet knife, the all-purpose chef knife, each with a different function and knowing what each one can do can make tasks easier and faster. That besides it is also of paramount importance to know the colour codes of the cutting boards & knives to be used to avoid cross-contamination of food items.
Besides knowing which knife to use, it’s also imperative to know the various cuts of vegetables as different recipes call for the use of different cuts, as it also affects the cooking time involved and of course the presentation & plating. Cuts like julienne, brunoise, jardinière, macedoine, paysanne, tourne & chiffonade for leafy veggies is something that every chef needs to familiarize himself with.
Also note that the knives in the kitchen are extremely sharp unlike the ones we use at home and a wrong move can leave one with a lost fingernail, exposed flesh or a deep gash that can be quite painful. Proper care and precaution must be demonstrated at all times, even whilst walking with a knife in hands.
In case of an injury, administrating the correct first-aid & being prudent about safe kitchen practices are vital in maintaining food hygiene and to avoid adulteration through blood or medication used if any.
The other important aspect is being mindful and cautious about working in and around the kitchen as a cluttered table, food & grease on the floor or around will almost guarantee a mishap. The clean-as-you-go approach will not only help save time but is instrumental in helping prevent accidents in the kitchen.
Our student chefs at ICCA Dubai are trained in great detail on all of the above. Great achievements always begin with the little things first put into place.
Food for thought – It is mastering the little details that mark out an exceptional chef from a good chef!
Next write-up I will be highlighting another important aspect of chef training at ICCA Dubai, centering on quality, consistency and creating an unparalleled customer experience which ultimately translates to a successful venture.Do let me know if there is anything in particular that you would like to know about and I will be happy to do a write-up on the same...
Look no further for smart trained talent as Commis Chefs for your Culinary Team...
