Nicholas and Company Inc. Foodservice’s Post

Plating Video Of Prawn Head Pepper Soup. I get many requests of how I assemble my dishes, so here is the video. #seafood #shrimp #prawns #tableware #culinaryexcellence #culinarycreativity #executivechef #headchef #restaurantindustry #restaurantconsultant #hospitalityindustry #ethnic #foodie

mounir harire corporate executive chef  training and transfer of knowledge to all blending sauces Using a blender is an effective way of puréeing sauces, such as fruit and vegetable coulis like the asparagus coulis shown here , to give a smooth-textured result. Whiz using a hand-held stick blender (or free-standing one) for 2-5 minutes, depending on how aerated you want the sauce to be. Sauces will froth up when emulsified with a hand blender so be sure to use a deep enough saucepan. Sometimes you may wish to blitz a sauce briefly so as to retain some texture, rather than blend i tuntil completely. smooth.

Chefs academy bakery module ✅ This module explored all things bakery and our student chefs did absolutely amazing!! 🧁🥮🍰 They created some delicious sweet treats and learned some incredible techniques from head pastry chef Magdalena Łygas. Well done chefs!👩🏽🍳👨🏼🍳 #development #food #texture #detail #bakery #creativity #irish #learning #chefs #chefsofinstagram #flavour #skill #foodstagram

Two problems for pork that will prevent it from ever eclipsing steak: Cooking and Breeding Cooking: It's the year 2024, Trichinosis hasn't been a disease concern in pork since we stopped feeding hogs human's leftovers in the 1950s, yet the myth "you have to cook pork until it's dried out and has the texture of shoe leather" persists. Even when it's a chef at a hotel or restaurant doing the cooking. Breeding: The misguided fear of dietary fat that began 50+ years ago spurred the pork industry to breed hogs with no fat. As Todd Thurman points out, lard was a valuable by-product until the anti-fat movement begun by corporate backed bad science (think makers of Crisco for instance) killed fat. Fat is flavor and fat isn't bad for you, in fact it satiates and makes you full vs. empty carbs. Breed back fat!! I love pork in all forms, but as Todd describes, when it comes to cuts like chops, roasts, and pork loins, it's dry and flavorless. And that's a problem!

I wanted to share a very personal essay about my chef career that I wrote for www.plateonline.com https://lnkd.in/eQJVD6np There is that famous photo of line cooks eating their meal on paper plates while sitting on milk crates in the kitchen probably during dinner service. Most diners never stop to think about how or what the people that cook their breakfast, lunch or dinner are eating. The truth is there is no set response. Some establishments prohibit their employees from eating anything while on the job, other places will offer discounts on menu items and some offer a staff or family meal. Family meal done well is all powerful and has the ability to change your kitchen's culture. If you don't feed your staff properly, how can you expect them to feed your guests properly? Read my essay to find out more! (A side note: I do think that kitchen culture has improved since my early line cook days but there is still plenty of room for growth.) #cheflife #restaurants #familymeal #staffmeal #kitchenculture #foodandwine #hospitality #chefs #linecooks

Baking is science! Each ingredient and step has a specific role and must be measured accurately to achieve the desired result. I salute the pastry chefs and bakers for their fine work in creating delicious pastries and baked goods. As a lover of Mango Cranberry with white chocolate, I appreciate the tedious work involved in creating the perfect bite. Let's take a moment to recognize the chefs, bakers, technologists, and everyone involved in bringing these treats to our tables. I hope the shoppers recognize and love it too! And I am amazed to see how the Linkdin AI revamped my thought beautifully here. #BakingIsScience #PastryChefs #Bakers #FoodScience #DeliciousTreats

As a Chef, I tend to get cravings for certain foods to which I usually will just simply buy the ingredients and make it myself, rather than go out and be served. But when it’s sushi cravings, simply buying all the ingredients to make it myself isn’t an option because it’s just too much #misenplace to purchase, UNLESS I’m planning on a seafood smorgasbord. What are you craving today? #cchconsultants

Reminder: You can do more with what you already have. Maximise the use of every product. Here are 14 ways of chilli: Clockwise: Chopped chilli Smoked chilli Fermented chilli Fermented chilli in brine Pickled chilli Chilli salsa Chilli sauce Chilli oil Chilli granita Charred chilli Dried chilli Chilli seeds Chilli powder Center: Whole chilli #zerowaste #foodwaste #chefs #restaurants

It's always exciting to hear such positive feedback from chefs using our Aquafaba! 👨🏽🍳 Here's a quote from Sunil Varma, Head Chef at BM Caterers, explaining how he's explored Aquafabas potential in baking and cooking, with great results. If you're interested in trying Aquafaba for yourself, email trade@loveoggs.com or DM us to chat 💬 #chef #ingredients

https://lnkd.in/enHwaynS Delve into the delectable world of pastry perfection with our latest blog post, "Mastering the Art of Baking: Tips and Tricks for Perfect Pastries." Discover the must-have tools for flawless pastries, unlock the secrets to mastering the perfect pastry dough, and learn expert tips for baking impeccable pastries every time. Get inspired with creative filling and topping ideas that will elevate your pastries to gourmet status. Plus, we'll guide you through troubleshooting common pastry baking mistakes so you can overcome any challenges in the kitchen. Whether you're a seasoned baker or just starting out, this comprehensive guide will take your pastry skills to the next level!