Japanese chefs are renowned for their masterful knife skills. The techniques they employ to create intricate sushi dishes and vegetable garnishes take much time, perseverance and practice to develop.
The first step in the learning process is understanding what different techniques are used for various types of dishes, along with why Japanese chefs are so distinctive.
The answer to this question is multi-layered. However, all elite Japanese chefs have two core traits in common: discipline and a dedication to their craft. While this is true of many Western chefs too, the Japanese are ultra-serious when it comes to their knife handling and development skills. This is perfectly illustrated by the fact that it can take 10 years of training to become an itamae (sushi chef).
Apart from their training, the tools Japanese chefs use are also slightly different to those of their Western counterparts, particularly the composition of their knives.
There are various differences between Japanese and Western style knives but they can be summarized into the following categories:
Japanese blades are forged from a harder, yet thinner, steel which results in greater durability.
Tougher steel also means Japanese knives can be sharpened to a much finer angle. This allows chefs to create precision cuts, which is vital in Japanese cuisine.
Many Japanese knives have a single-bevel, whereas Western knives tend to have a double-bevel. The bevel refers to the surface that is ground to form the knife’s edge. Single-bevel knives can be ground to a much finer angle than double-bevel ones, once again making for much sharper cuts and slices.
Single-bevel Japanese knives such as a Santoku are generally easier to sharpen than Western-style chef’s knives as they only need honing on one side.
Whetstone sharpening is the most effective way to sharpen a Japanese knife, although for many Western knives a sharpening rod or steel can also be used. Using a rod on Japanese knives is not recommended as the thin, razor sharp steel may chip or crack.
The following is outline of how to sharpen Japanese knives using a whetstone, but adherence to the stone’s manufacturer instructions is also highly recommended.
Japanese cuisine is made up of a plethora of distinctive cooking styles and dishes. To create each one, different knife skills are employed.
What follows is a rundown of a few fundamental techniques, plus a description of which one to use in relation to specific dishes.
Note: before perusing the techniques, it is important to first understand how to position one’s hands when employing the various cutting methods.
There are a number of knife cutting techniques Japanese chefs use when making sushi and sashimi. Here are a selection:
This is one of the most well-known and admired Japanese chef knife techniques. It involves cutting long, wafer-thin sheets from cylinder-shaped vegetables such as daikon and cucumber (although it can be used on eggplant and carrot as well).
Once the sheets are cut, they can be used to wrap around other ingredients and create sushi rolls. Alternatively, whole sheets can be cut into juliennes (sengiri) or fine, noodle-like ken cuts and used as garnishes or within dishes.
Note: this technique is very difficult to master. Proceed very slowly when first learning as it is very easy to slip and cut one’s hand.
Technique:
These two cuts are used in many ways in sushi dishes. Sengiri cuts create thin strips of vegetables that are used to fill sushi rolls and also as a garnish.
Ken cuts create extremely thin, noodle-like pieces of daikon which are then placed underneath sashimi pieces as a contrast to their vibrancy. However, they can also be eaten to cleanse the palate between bites of different varieties of sashimi.
Technique:
Note: In all sashimi cuts, use one long motion to cut fish with the full length of the blade from base to tip. Avoid a stop-and-start motion as it will damage the delicate fish flesh and create a jagged finish. Also ensure the knife is extremely sharp.
Okonomiyaki is essentially the Japanese version of a savory pancake. Many Japanese households mix leftover vegetable and meats into the batter and then grill them, thereby creating a flavor-filled one-dish wonder.
Making okonomiyaki is a relatively straight-forward process. It is not a requirement that individual ingredients be cut precisely to create an overall aesthetic effect. As long as the ingredients are cut into somewhat uniform shapes to ensure even cooking, most slicing and/or chopping techniques can be employed.
Cooking the hibachi way traditionally involves grilling food on a metal grill set atop a small bowl-shaped stove fueled by charcoal. Today, there are many additional varieties of hibachi grills made from ceramics or other materials in a box-like shape.
While seafood and cuts of meat such as steak can be grilled on a hibachi, they are most often used to cook yakitori – skewered bite-size food items.
The most important knife technique to utilize when making yakitori is one that will produce uniform cuts of meat so all pieces cook evenly on the grill. Generally, 1 inch size cubes are good as they will ensure the meat remains moist.
Tonkatsu is very similar to a German schnitzel – a breaded pork cutlet deep fried to golden brown. The main difference is the Japanese version uses Panko crumbs and it is served with a special Tonkatsu sauce (with Worcestershire sauce as its base). After frying, the pork cutlet is then carved into multiple pieces and served with shredded cabbage and other vegetables.
As for knife techniques, an important step does not involve a knife at all, but a meat mallet. The pork cutlet must be pounded to an even thickness so it cooks evenly when deep-fried.
Anyone who has watched a master teppanyaki chef at work can appreciate the beauty and art in their movements, as well as their deft knife skills. They utilize many different knife techniques when creating their dishes, including all of the aforementioned (katsuramuki, sengiri, hira-zukuri and usu-zukuri).
In addition to these, they may also learn a variety of knife-wielding tricks to dazzle and delight diners as they prepare their meals. These take much time and often require direct tutelage under an expert Japanese teppanyaki chef for a number of years.
Those are just a few of the important knife techniques Japanese chefs acquire throughout their culinary career. There are countless more, especially when it comes to dishes focusing on vegetables. It is a long journey to become masterful Japanese chef, but one that is supremely worth it.
Expertise, mastery, showmanship and precision are four words that aptly describe a teppanyaki chef. In addition to possessing all the skills of a gourmet chef, these professionals incorporate the art of performance into their cooking. They delight diners not just with the taste of their dishes, but with an immense repertoire of amazing tricks they use to create it.
To become a master teppanyaki chef takes much time, practice and commitment. Here are a few essentials to understand about the process.
A clue to the primary difference between teppanyaki and hibachi cooking lies in the translation of each term:
Therefore, in hibachi cooking, one uses a small, bowl-shaped stove filled with charcoal topped by a metal grate-style grill to cook food (thus the name ‘fire bowl’). Conversely, teppanyaki cooking utilizes a large, flat, solid iron grill fueled by propane/gas flames underneath it.
In modern forms of hibachi cooking, hibachi – or shichirin – grills come in portable electric varieties but can also be made from aluminum, cast-iron or ceramics. Teppanyaki grills are much larger than hibachis; so big in fact, that customers can sit around them and watch chefs prepare their dishes, a feature of this style of cooking.
Both forms of hibachi and teppanyaki cooking use grilling as the predominant method of cooking. However, the differences in grill shape and fuel lends themselves to certain types of food.
Best used to serve small amounts of people as they are perfect to cook bite-sized pieces of food such as yakitori (a variety of ingredients threaded onto bamboo skewers). The grill’s grated design also creates beautiful char marks on the food.
Due to their large, flat surface, teppanyaki grills allow chefs to cook all manner of big cuts of meat and poultry, as well as seafood and diced vegetables. They can also handle cooking ingredients such as noodles, eggs and rice, while hibachi grills cannot due to their grated design.
Anyone who has viewed an expert teppanyaki chef at work would agree there is a clear art in what they do. From their intricate knife skills when chopping ingredients, to their work with the flame, to their ability to send ingredients flying airborne and catch them, their level of skill is undeniable. This is what makes teppanyaki cooking so unique and distinctive.
This style of cooking developed in Japan in the 1940s but it was not overly popular with locals. It then crossed the shores to the US where the Benihana restaurant chain embraced it, and its popularity quickly spread.
Today, customers all over the world enjoy sitting down in front of a large teppan grill and watching a master chef at work. Many also enjoy the ‘audience participation’ component where the chef throws food at them and expects them to catch it in a bowl themselves - or in their mouth!
The food on offer differs slightly depending on the establishment but can encompass all, or some, of the following:
Apart from their teppan grill, teppanyaki chefs require numerous of tools of the trade. These include:
As in any culinary career, a mixture of training and experience is required to reach an elite level. As teppanyaki chefs require a high level of dexterity, it is very important they have excellent base training and this can be achieved in a variety of ways through certificates or degrees obtained by attending colleges or culinary arts school.
Once a proper knowledge of food and relevant techniques are gleaned, gaining employment in a teppanyaki restaurant is the next important step. As there are limited courses available globally offering specific teppanyaki training, on-the-job experience is paramount.
Most culinary graduates will begin at the very bottom of the kitchen and slowly work their way up until they find themselves under the tutelage of an expert teppanyaki chef.
How long the journey takes is difficult to surmise. It all depends on one’s skill, learning ability and ambition. As it can take up to 10 years for a chef to learn the art of sushi making, it would be fair to expect a teppanyaki chef trains for just as long considering the amount of culinary tricks they must learn.
No matter where a teppanyaki chef trains, it is important they possess the following personal traits:
Apart from developing a supreme level of knife skills, a teppanyaki chef also keenly understands the aesthetics of food plating and presentation. In addition to this, they can be expected to perform a variety of tricks such as:
It is difficult to determine the average salary of a teppanyaki chef as it varies from one establishment to the next.
According to GlassDoor, the national average salary for such a chef in the US is $54,443. However, it is worth noting this figure is based on only a few salary estimates submitted by members of the general population. It is unlikely to be a true representation of the reality in restaurants.
It can be said, however, that teppanyaki chefs are some of the most skillful in the culinary world so it is likely they will be paid accordingly.
In Japan, it is not customary to tip chefs and/or wait staff. In fact, doing so is considered rude. However, in the US, tipping is widespread for both wait staff and chefs.
Generally speaking, it is up to the individual diner as to whether they tip a teppanyaki chef. One thing to note is that chefs are paid a base salary and any tips are in addition to this payment. Wait staff rely on their tips for their wage and do not have a base salary.
It is highly evident the skills of a teppanyaki chef are to be admired and lauded. It takes many years to develop such techniques, plus a unique personality who can engage and delight patrons, providing them with a memorable dining experience that will be recalled for many years to come.
]]>Ask any professional chef about the most important feature of their knives and they will most likely say their level of sharpness. Sharp knives allow chefs to make the right cuts to produce beautiful dishes, both in terms of presentation and flavor. This is precisely why the bevel - or angle - of a knife is so important. It determines how sharp, durable and ultimately, efficient, the knife is.
A knife bevel refers to surface that has been ground to form the knife’s edge. A close inspection of a knife will reveal a slight angle/incline on either one or both sides that runs down to the edge. This is the bevel. If there is one on both sides, then it is a double bevel knife. If there is one on only one side, then it is a single bevel knife.
The bevel can be ground to a variety of different angles. Generally, the smaller the angle, the sharper the knife.
The edge of the knife is the sharpest part of the knife that slices into the ingredient. It is located on the bottom-most part of the knife, extending from the heel to the tip. The bevel is the angle leading to the edge of the knife; the component that is ground to form the edge.
The difference is straight-forward:
Most European knives are double-beveled. They come in a variety of edge styles with the most common being a V-shape, however there are also compound (double-layered V edge) and convex shapes.
Many Japanese knives are single-beveled, such as the Santoku Genten. One side of the blade is completely straight, while the other contains the angle that forms the edge. These knives are sometimes referred to as chisel edge.
Single bevel knives are favored in specific types of cooking, such as Japanese, as they offer a key advantage – they are extremely sharp. This is due to the fact they only need to be honed on one side so it is easier to create a much smaller, thus sharper, angle. This allows precision slicing, dicing and cutting which is essential in Japanese cuisine, particularly when crafting sushi.
A single bevel knife also allows the chef to make long, unbroken and wafer-like cuts, which is very important when preparing certain Japanese vegetables (ie peeling daikon). It is difficult to achieve unbroken cuts such as these with a double-bevel knife.
A single bevel knife can benefit from a sharpening angle anywhere from 15 – 17 degrees. This produces a very fine or sharp edge, which is essential when cutting delicate fish, seafood, meat and vegetables.
As there is only one bevel, these knives require less work to sharpen. However, they are of a delicate nature and it does take time and practice to develop the correct technique particularly when using a whetstone, which is a superior method of sharpening.
A double bevel knife, such as the Santoku Ganjo, has many uses. Generally speaking, it can be used for a wide variety of tasks that to do not involve extremely intricate work such as cutting fish to make sushi or peeling long, unbroken pieces of thin vegetables.
There is an art to fish preparation and it is nowhere more evident than when watching a masterful Japanese chef prepare intricate sushi dishes. Using their fine knife skills to scale, gut, clean and slice fish, it is difficult not to be amazed by their precision and talent. Most chefs work hard to understand the art and technique inherent in the process of fish preparation, determined to also acquire this same aptitude.
Before beginning the process of fish preparation, one must first understand the difference between fish flesh and meat. This primarily has to do with their muscle make-up.
Meat muscles and connective tissues are generally quite firm and sinewy and as such, benefit from either slow cooking methods or ones that required a high level of flame. But in fish, muscle and connective tissues are far more delicate. The cooking method must be adjusted for this, treating the protein with care so as not to damage the fine fish flesh.
Another consideration for chefs in fish preparation is to determine which category of flesh the particular fish falls into.
There are three broad categories:
Scaling a fish is a fairly straight forward process, however it can be messy to perform. Before beginning, it is wise to gather and set out all equipment needed, as well as protect the cleaning area from flying fish scales.
Gutting and cleaning a fish is an essential step in the preparation process as all fish innards must be removed before cooking to ensure diners’ safety.
The gutting technique differs very slightly as there are many fish shape variations. However, the broad steps of making a large slit, removing the innards and cleaning, are the same no matter the fish size or shape.
Before beginning the process, set up the required equipment.
Most fish species can be scaled, gutted and cleaned following the procedures outlined above. However, what follows are some extra guidelines with relation to some of the most commonly used fish.
This is an immensely popular fish variety in many countries. Mackerel are an oily fish that lend well to smoking, salting, grilling and stewing. It has a medium to firm texture.
Even though mackerel have very small scales, they do not need to be scaled. However, a thorough wash of the skin is recommended.
As for gutting and cleaning, follow the same technique as outlined above. Pay extra attention to scooping out the bloodline as mackerel have pronounced ones.
Trout are freshwater fish and are somewhat similar in shape to salmon. They are also oily and rich in omega-3 fatty acids. There are numerous varieties and their flesh is pink in color, with a medium to firm texture.
In terms of preparing, first begin by scaling. Some smaller trout species may not require this step as their scales are tiny. However, to ensure a professional dish finish, scaling is recommended.
While one can employ the gutting and cleaning method detailed earlier, there is another technique to attempt. Use the following method if it is not important to keep the fish head intact in the final outcome of the dish, ie when using fillets.
Salmon is a unique species of fish that is born in freshwater, lives in seawater but migrates back to fresh to spawn. They have a beautiful deep pink to red flesh color depending on the variety. With a very fatty texture, they lend themselves to being eaten raw, lightly seared, grilled or smoked.
The same scaling, cleaning and gutting technique for a trout can be used.
Swordfish are a very large species of fish featuring a long, sharp, sword-like bill. They are an oily fish with a very firm flesh, thus can handle more robust cooking methods.
As swordfish commonly reach 3 metres or up to 10 feet in size, gutting and cleaning is quite labor-intensive and requires dexterity and strength.
Adult swordfish do not have scales so there is no need to scale them, however a full and through wash down of the body is recommended.
There are multiple species of shark consumed all over the world. Gummy shark, sand shark and makos are just a few. Most shark have a very firm texture so they can handle hardier cooking methods.
As shark vary in size quite dramatically, larger specialty filleting knives may need to be used when preparing them. Always ensure the right knife is selected for the particular job to minimize the risk of accidents.
When it comes to scaling, gutting and cleaning, the same method can be used as that for swordfish. However, shark fillets will also need to be skinned.
Learning how to scale, gut and clean a fish properly is an important skill to add to a culinary toolkit. Due to the infinite vary of fish available, it is something one can practice and hone over time to develop into a true masterchef.
]]>With their natural beauty, vibrancy and taste, flowers have an innate ability to inspire wonder and a feeling of ‘wow’, particularly when they are used in the correct way in food. By harnessing flower power, chefs can quickly elevate their dishes to a new level. Understanding how to use them in a culinary sense – with respect to presentation and flavor – is therefore very important to master.
The use of flowers in food dates back to ancient times. The Romans and Greeks used them for both medicinal and edible purposes. Queen Victoria was also a fan, as were many others from countries across the Middle East and Asia. All have traditionally used flowers to enhance their food or as tonics for ailments.
Today, there has been a revival of using flowers in food, primarily for their flavor, aroma and aesthetics.
The following is a brief illustration of some of the key ways to use flowers in food.
Learning how to present food like a professional chef can take many years of practice to perfect. It involves a number of important techniques one must develop to discover how to use flowers to adequately please both the eye and palate.
During this learning process, chefs learn a number of flower usage fundamentals. These include:
Another very popular way to use flowers in food is in cake decoration. Some of the most oft-used varieties include roses, pansies and violets. Many pastry chefs use whole flowers to spectacular effect, but candied or crystallized flowers are also an excellent option.
As has been mentioned previously, numerous cultures all over the world use flowers and their leaves as the main ingredient in traditional dishes. The hibiscus flower and its leaves are one such example with nations such as India, Burma, Vietnam, Mali and the Philippines all using these components to make chutneys, stir-fries, soups and meat-based stews.
While using flowers in food is a wonderful way to showcase one’s skills, it also poses some risk, unless the chef is knowledgeable in the way of flowers.
Many flowers are edible but some are also toxic. Furthermore, one flower genus may be safe to consume but another in the same family may not be. Eating the flower part of the plant may also be fine, but other parts of the plant might be poisonous. Honeysuckle is a perfect case in point as the flowers are safe to consume, but the berries are highly toxic.
The following are some general guidelines to follow when using flowers in food but it is imperative chefs do their own thorough research before using flowers in dishes.
There are many flowers that can safely be used in food, whether for presentation, decorative or flavor-enhancing purposes.
There are just some of the most commonly-used flowers in food preparation. Others include nasturtiums, marigolds, dandelions, squash and pumpkin blooms, plus other herb flowers such as oregano and rosemary.
Once one has acquired the appropriate basic flower safety knowledge, experimentation is the key to discover the best flower flavor combinations. It can be a wonderful way to create new and innovative dishes that will surely delight diners.
]]>Deboning involves using a specialty knife to separate flesh from bones be it meat, poultry or fish. Learning to debone is an advanced culinary skill that takes much practice to perfect, a skill that is vital to develop to take one’s gastronomic prowess to the next level.
While chefs often choose to keep bones in when cooking different cuts of meat or poultry, there are a number of benefits to deboning them first. This is particularly the case if using a dry cooking method such as roasting.
Contrary to popular belief, keeping the bone in does not enhance the overall flavor of the meat when roasting. This is because the flavor-filled part of the bone – the marrow – cannot escape from the bone during this cooking process. However, when the meat is simmered or braised, it does break down and dissolve thanks to the hot liquid, giving the sauce or broth added depth of flavor and richness.
What follows is a selection of other deboning benefits.
When it comes to acquiring the skill of successfully deboning meat, it all comes down to the correct knife choice. Using the wrong one can result in:
The first step then in the learning how to debone is to choose the correct knife.
There are two specialty blades chefs use when deboning: a boning knife and a filleting knife.
The choice of knife is highly dependent upon the type of food the chef is cutting. If deboning and breaking down large cuts of meat, a boning knife is the best option. For fish, a filleting knife is recommended.
Poultry is slightly unique in that both types of knives can be used. The boning knife is good for larger sections of the bird such as the backbone, but a filleting knife is useful for smaller joints, removing breast fillets and skin, plus fine slicing work.
The type of blade also plays a part. Stiff blades are excellent for big cuts as they can handle the pressure required to remove bones and sinew, whereas a more flexible blade is essential when working with delicate flesh like fish or poultry breasts. For example, a curved filleting knife is perfect to remove fish bones in one smooth cut, whereas a stiff boning knife can easily handle making deeper cuts to the bone in a thick piece of meat.
Narrow blade, straighter edge
Sharp tip
Slightly stiffer/less flexible than filleting knife
Approx. 5 – 6.5 inches in length
Best used: to debone and break down thick cuts of meat (beef and lamb, some poultry parts)
Once the right knife has been selected, it is time to learn the art of separating flesh from bones. As each protein type has a different bone structure and shape, there are a few different deboning techniques to develop as detailed further below. However, some general guidelines can be followed.
As most beef cuts are thick and tough, using a boning knife with a stiff blade is recommended. There is also a wide variety of beef cuts so one’s technique must adjust for this. What follows are some overall procedures to use on most cuts.
There are various cuts of lamb which require slightly different deboning techniques. One of the most common cuts is a leg of lamb. Deboning usually involves taking out one central bone but if the shank is also attached, remove that before beginning by slicing it off.
Locate both ends of the bone, feeling how it runs through the meat
Once identified, using the tip of the knife, start making smooth incisions down the length of the flesh until the tip hits the bone
Continue to trim around the bone with small cuts, keeping as close as possible to the bone to avoid meat wastage
When the entire top of the bone has been exposed, grip the exposed portion
Start trimming underneath using the tip of the knife, cutting towards the end joint
Once at the end joint, slice the flesh completely away from the bone
Grip the free end of bone and then keep trimming all the way to the opposite side joint, removing the whole bone
The leg is now deboned and ready to be trimmed and stuffed if required
There are multiple methods of deboning a full chicken but the most common is not actually ‘deboning’ – it is more a breaking down of the bird so one has multiple pieces to work with. Again, it is much more cost-effective to buy a whole bird and break it down, then purchase individual pieces.
Experimenting with a variety of deboning chicken methods is an excellent way to discover which technique is the best fit. The following is an example of one method but explore others too.
As fish has very tender, delicate flesh it is important to use a specialty filleting knife that is curved and very flexible.
Once again, there are many different fish varieties thus shapes, so deboning or filleting techniques need to adjust to account for this. The following method is for medium-sized fish.
Scale and gut the fish first if this has not already been done
Make an incision at the fish neck following the groove of the gills until the knife hits bone (alternatively, chop the fish head off at this same point)
Placing the guiding hand on top of the fish, with the backbone closest to you
Make a small cut at the top of the backbone where the first incision was made
Slide the knife into this cut and then glide it down the full length of the fish in a smooth, almost horizontal motion to the end of the tail and slice through it. The knife should be held as close as possible to the backbone
Turn the fish over and repeat the same process
Feel for pin bones in the fillets and if any, remove them
Honing one’s deboning skills cannot be done quickly. It takes much practice and effort to perfect the technique, particularly when it differs from protein to protein. But it is worth investing the time and in doing so, move from an understanding the fundamentals of knife handling to the expert techniques detailed here.
]]>Hawaii’s cuisine is a confluence of flavors in part due to their native inhabitants but also to those who have journeyed to their shores to work and live. Their food encompasses dishes based on traditional Hawaiian fare as well as those with Polynesian, European and Asian roots. There has even been the recent development of ‘Hawaii regional cuisine’, an initiative by local chefs to showcase fresh local produce while incorporating the flavors brought to the state from various countries throughout the world.
Traditional Hawaiian cuisine predominantly features vegetables and fruits grown on the volcanic island including sweet potatoes, yams, taro, coconuts and pineapples. Fresh fish is also prolific as are meats such as pork and chicken.
Over time, an influx of immigrant workers from Asian nations as well as those with Portuguese blood, brought with them a mixture of new flavors and dishes. Mainland American food culture also had an impact serving to further create a unique fusion cuisine.
Today, there are many delicacies that feature on traditional Hawaiian menus. While the list is lengthy, there are a number that stand out and are well-known throughout the island state for their interesting flavor combinations and cooking techniques.
Kalua pig has been a part of Hawaii’s history for hundreds of years. It is a very traditional method of roasting a whole pig in an imu. An imu is akin to an underground oven; a pit in the ground that is filled with volcanic rocks heated by fire. Once the rocks are hot, the meat and any accompanying vegetables are wrapped in vegetation - such as banana leaves - and then laid in the umu. They are then covered with wet leaves and earth and the food gently steams and roasts for many hours.
This method of cooking produces a wonderful smoky flavor. The meat also retains a excellent amount of moisture so is very succulent and moreish.
At its most basic, poke salad is a raw fish salad accompanied by seasoning and/or marinade. Instead of thinly slicing the fish - as is the case in Japanese sushi - poke feature tiny cubed pieces. Ahi (tuna) is the most commonly used fish in the dish, but with the increasing popularity of poke worldwide (the phenomenon of poke bowls - fish salad atop a bed of steamed rice) other varieties are now being used.
There are many ways to flavor a poke dish. Some examples:
As for taste, the flavor of the fish is very mild so it is the seasonings and marinades that shine on the palate.
Poi can be found in households all over Hawaii as it is considered a staple of the cuisine. It is made by boiling, baking or steaming taro root and then pounding it with water to the right consistency. It can be liquid or firm; it all depends on the chef and the taste of their diners. Poi can be eaten fresh or left to ferment over a few days to develop the texture and flavor.
The flavor of poi is somewhat pasty and starchy as taro is a root vegetable. Fresh poi has a subtle sweet taste but if left to ferment, it turns slightly sour. Most Hawaiians eat poi on its own but those new to the dish can add a dollop to a plated dish of kalua pork or other delicacies to become accustomed to the flavor.
Saimin is the ultimate fusion dish with influences from Japan, China, Korea and Portugal. It is a noodle soup featuring a host of different ingredients, all dependent on the chef cooking it and customers’ taste.
It usually contains:
Taste-wise, is it quite similar to a Japanese ramen or perhaps a Chinese wonton soup.
The dish is very popular throughout Hawaii and is served in many establishments from school cafeterias to sporting venues and even McDonalds!
Haupia is a traditional Hawaiian dessert comprised of just a few ingredients producing in a delightful fresh, coconut flavor. Made primarily from coconut milk and ground or powdered arrowroot (or cornstarch), it can be served as a soft pudding or cooked to a consistency where it can be cut into blocks. The amount of arrowroot determines the final textured outcome. It is usually topped with toasted coconut to enhance the central flavor profile.
The traditional version of this very simple dish has just four components:
The rice is served first then topped by the hamburger, gravy and completed with the fried egg.
There are a number of variations to the traditional version which includes the additions of fish, teriyaki beef, chili, kalua pork, Spam or Portuguese sausage. It can also be turned into an infamous Hawaiian ‘plate meal’ by adding macaroni salad or noodles.
The flavor comes down to the loco moco ingredients – it might be something like a Japanese bento box or a Chinese style stir-fried dish.
Loco moco is immensely popular throughout Hawaii and can be found in many restaurants, even crossing over to mainland US.
Yet another staple of Hawaiian cuisine, Lomi Lomi salmon is a salad made up of diced fresh tomato, raw salted salmon and a mixture of Maui and green onions. Chili is sometimes added for a bit of kick. It has a very fresh flavor and is mostly eaten as a side dish to accompany main meals like kalua pork.
Malasada are Portuguese doughnuts. Made from a yeast-laden dough incorporating flour, sugar, eggs and milk, the dough is shaped into balls, fried and then dipped in sugar.
They differ from American-style doughnuts as they do not contain a hole and are traditionally left unfilled. However, today many Hawaiians do fill them with cream or haupia. Another point of difference is in taste – malasada are made with a higher portion of eggs than other doughnuts so do retain more of an eggy flavor.
All in all, it is plain to see Hawaiian cuisine is a melting pot of different influences, thus flavors. They seem to have taken the best from the visitors to their island state to create food that is at once bold, fresh, wholesome and extremely satisfying.
]]>When it comes pounding, dicing, mincing, crushing and slicing, a chuka bocho is one of the most versatile and important tools in a chef’s arsenal.
The chuka bocho is a type of knife that is also commonly referred to as a Chinese cleaver or Chinese chef’s knife. However, it is not to be confused with a traditional butcher’s cleaver used to chop large bones. Instead, is a smaller shaped version of such a cleaver, featuring a wide blade with an elongated slender edge. It also has a shorter handle than traditional knives which - if used in the correct way - offers a secure and comfortable grip.
Many chefs consider the chuka bocho their ultimate ally in the kitchen for its sheer versatility. It truly is an all-purpose knife in every sense of the word as chefs can make a wide variety of cuts with it but also all components of the knife can be employed when cooking, not just the blade.
For instance:
Using the correct knife to prepare dishes is imperative to the final outcome. The right knife and cut has a large impact not only during cooking, but in flavor and overall presentation. It is also important for the chef’s safety, for instance using a paring knife to slice a large melon would be disastrous.
A chuka bocho is primarily used when cutting vegetables and slicing boneless meat. Depending on the thickness and weight of the blade, it may also be suitable to chop small bones such as chicken wings. To determine suitability for this task, it is wise to refer to the manufacturer’s instructions.
Understanding how to hold a knife is one of the first skills taught at culinary school. With a cleaver, there are two broad ways to grip with the cutting hand.
Hold the cleaver handle close to the blade, placing the thumb on one side of the handle (where it meets the blade) and then curl the remaining fingers over the other side of the handle.
Similar to the first, but grip is focused on the blade itself. Grip the handle of the knife where it meets the blade but place the thumb on one side of the blade and index finger on the other side. Ensure the main grip pressure is distributed between the thumb and index finger. This often a chef’s preferred grip as it gives them added control.
Some chefs opt to use the first grip for work that does not require an intricate finish ie chopping vegetables for a stock. For finer work, they revert to the second grip for greater control.
As the chuka-bocho is mostly used to cut vegetables, there are many techniques one can develop from peeling to crushing to slicing and dicing. The following is a small selection but there are many others to practice to extend one’s cleaver-cutting repertoire.
There are many different ways to chop and slice vegetables with a cleaver depending on the desired outcome – julienne, dice, rough chop etc.
In most, grip the cleaver using the second method as mentioned above and slice the vegetable in a smooth, downward motion, lifting the cleaver clear of the cutting board each time before making the next slice (this is quite different to the rocking technique used for other types of knives).
If it is more comfortable, use a gentle thrusting motion when slicing downwards. One can then proceed to cut the vegetable into the required shape using the same method.
A chuka bocho cleaver works extremely well to chop, mince and tenderize boneless cuts of meat. It can also be used to quickly scale fish. However, it is not meant to be used to chop large bones as the blade edge is too fine and will likely chip or break. Use a large butcher’s cleaver instead.
There are two ways to mince with a cleaver. The choice of technique often comes down to comfort. In both methods, but sure to frequently collect the meat and resettle it into a pile to achieve an even mincing finish.
Grip the cleaver using the same method as for vegetables.
Lift the cleaver up from the board and then let it fall downwards onto the meat in a similar motion to letting an ax fall (but in a much gentler form).
Continue with this motion pivoting the blade from side to side until the meat is minced.
To butterfly or evenly slice meat, a horizontal cutting technique works well.
A sharp knife is a safe knife. Dulled knives are responsible for many more accidents due to the extra pressure exerted to produce a sharp cut. Therefore to remain safe, it is imperative the cleaver is keep sharp at all times.
There are a few schools of thought when it comes to the required sharpening angle for a chuka bocho. As a good quality chuka bocho should have quite a sharp edge to enable intricate work, the edge can be sharpened anywhere from 20 to 30 degrees. Generally speaking, the more chopping work performed – thus more pressure that is exerted on the knife – the higher the angle.
Chefs can select from a number of different sharpening techniques but the most effective is to use a whetstone.
Scandinavian cuisine encompasses the Nordic nations of Denmark, Sweden, Norway, Finland and Iceland. Some of the cuisine’s roots can be traced back to the Viking age and many still feature on tables today in similar forms.
Traditional Scandinavian cuisine features a variety of simple, yet classic flavor profiles which when combined, produce hearty and satisfying meals.
One highly recognizable characteristic of Scandinavian food is their preference for cooking methods such as preserving, drying, smoking, salting and pickling. These techniques are based on sound reasoning to do with their long, cold winter season. In ancient times, Vikings utilized such methods of cooking to ensure their survival through the cold season. The tradition continues today … just as the weather does!
One of the most widely known forms of Scandinavian cuisine is the smörgåsbord. They are a very popular lunch option across the Nordic nations but can also be offered at breakfast or dinner time.
At its most basic, a smörgåsbord is a selection of hot and/or cold foods often presented at once for guests to pick and choose as they like. Guests may select foods from a stand-alone table stocked with food – akin to a buffet – or all courses are delivered to the table to be shared family-style. The form depends on the country in which they are served.
Once again, the type of food found in a smörgåsbord differs from country to country. Two examples of differences are below.
Sweden
Can be served in a progressive style, featuring a combination of hot and cold dishes and starting with a course of bread, butter and cheese. Cold fish dishes are usually eaten next, with popular varieties including eel, salmon and herring. Diners then choose from hot meat-based dishes and salads, with dessert served last.
Denmark
A Danish smörgåsbord is made up of open-faced sandwiches. A table is stocked with an array of toppings such as smoked fish, cheese, fresh salad items, boiled potatoes and cured meats. Diners then make up their own sandwich using buttered, rye-bread and fillings of their choice.
While most Scandinavian dishes boast classic flavor combinations, there are a number that are unique to the cuisine that are worth discovering. The following is a small selection.
Originating in Sweden, palt is a type of potato dumpling stuffed with meat (usually pork). There are many variations of palt cooked and eaten across the country but the most basic version involves mixing raw potato with flour to create a dough (the raw potato gives the dumplings a gray coloring when cooked). Dumplings are then formed and filled - often with a mixture of bacon and onions – and then boiled until cooked. They are traditionally served on their own with butter and lingonberry jam.
Leverpalt is a variation on traditional palt whereby minced liver is added to the dough. The method of cooking is the same as normal palt.
Kroppkakor are potato dumplings filled with meat, cooked in the same way as palt but using boiled and mashed potato instead of raw. The result is a white dumpling, rather than a gray one. The filling is the same, often pork-based, but it can also feature eel. Again, they are served with butter, cream and jam.
Paltbröd is a form of bread enriched with iron thanks to an interesting ingredient – blood. First, tunnbröd (a Swedish form of flatbread) is made using a combination of rye, wheat and yeast with blood added to the dough. It is then baked and the final product can either be crispy or soft. Paltbröd is often eaten with a béchamel-type sauce and fried bacon.
Kanelbullar is the Swedish version of a cinnamon bun. It is a sweet, spiced dough twisted into a scroll-type shape and baked. They are very popular across Sweden, most people devouring them whilst enjoying a cup of coffee.
The main difference between an American-style cinnamon bun and a kanelbullar is the former relies on lots of sugar for flavor, while the latter leans towards spice.
To make kanelbullar, a dough is made using hot milk, flour, butter, sugar, salt, ground cardamom and yeast. After it has been left to rise, it is punched down and shaped into rectangles, brushed with butter and then sprinkled with cinnamon and sugar. It is then rolled up and cut into round slices. After being egg-washed and baked, kanelbullar are topped with almonds or pearl sugar.
Traditionally served at Christmas time, rosette cookies are crisp, thin, deep-fried pastries in the shape of a flower (hence their name). The rosette batter is made by whisking eggs, sugar and milk and is then left to rest. A special iron is needed to make the required shapes. It is carefully dipped into the batter and then plunged directly into very hot oil in two quick successions to create a crisp outer ‘shell’. The rosette is then carefully pried off the iron and fully cooked. They are finished with a sprinkle of sugar and cinnamon.
Though not as much is known about Scandinavian cuisine compared to a range of others, it is hoped this article provided some insights into the broad variety of food on offer throughout these Nordic nations. After all, expanding one’s knowledge base is a masterful way to further a culinary career.
Over time the meaning of terms contained in menus has evolved immensely. In fact, it has changed so much that in different parts of the world the same term means two different things! This can be very confusing for diners, especially for those travelling between countries.
The following is an explanation of some key menu terms. It is hoped this may assuage any confusion concerning meaning while also serving to further develop one’s menu knowledge base.
To work out the meaning of the word entrée, the first thing to note is where the term is being used.
In modern-day France, the word refers to a small portion of plated food that comes before the main meal. This is also the case in some parts of the UK, Australia and a few other English-speaking nations. However, some fine dining menus in these countries also refer to entreés as starters or appetizers.
In the United States and some parts of Canada, the word entrée refers to the main meal itself.
The reason for the difference in meaning has historic, and somewhat complicated, roots. In French, the word’s literal translation is ‘entrance’. However, in elaborate French ‘classical order’ menus - those featuring many courses - it was never the first item served. Instead, the entrée came after the soup and hors d'oeuvres, just before the hot roast.
Over centuries, the use of the term entrée went through a number of incarnations. This was mainly due to changes in the way food was served during war time and/or for religious purposes. In modern France, the entrée is now considered the first small course served before the main meal.
The United States followed the French ‘classical order’ menu until the end of the 19th century. But at the beginning of the 20th century, there was a shift from serving multiple courses of food to a lesser amount. This is when Americans began referring to the main course in a menu as the entrée.
While the differences relating to the term entrée are dealt with above, the terms appetizer and hors d’oeuvre also cause an amount of confusion. In some countries, the terms can be used interchangeably but in traditional usage, there is a distinct difference between them.
An hors d’oeuvre is a type of finger food that can be consumed in just one bite. It is passed around to guests before they are seated for formal dining. Hors d’oeuvres are also known as canapes and may be either hot or cold.
In French, the word translates to ‘outside the meal’. It stands to reason then that the dish served is separate to the standard courses (first, second and third course).
Examples
These are often served when guests are seated for the formal meal. They are a little bigger in size than hors d’oeuvres and often presented on a platter for guests to share. In the US, Canada and a few other English speaking nations, these are also referred to as starters.
Examples
In the current culinary world, there has been a distinct shift from a la carte dining and three-course menus to those featuring small and large plates designed to be shared. However, the tradition of a three-course menu still persists in many fine dining establishments across the world.
A three-course menu includes:
Referred to as the entrée in France and some English speaking nations, but elsewhere as an appetizer or starter
The main meal, referred to as entrée in the United States and Canada
The third meal, often containing sweets or baked goods such as ice cream or cakes
Other menu types
Generally speaking, a set menu features a defined number of courses for a stated price. In the past, it comprised just three courses but today, it can encompass any number. It is also referred to by a number of different names, ie a degustation or a tasting menu.
In a set menu, diners can choose from a limited number of options according to their taste. It is often the most cost-effective way to dine, rather than choosing to order items a la carte.
For many diners, desserts are the main attraction. While they enjoy their first and second courses, they look forward to their third course with the most anticipation and expectation. As such, many renowned restaurants are known for their bold, inventive and comprehensive desserts menus that entice those with a sweet-tooth.
A dessert menu is often presented in addition to a main menu as in many cases, the chef responsible for it is entirely different. Most fine dining restaurants employ a professional pastry chef to create and cook a signature dessert menu for their guests. They utilize their full set of refined plating skills to plate desserts worthy of acclaim and awe.
Dessert menus are carefully planned to offer a variety of options to tempt those who like something sweet, as well as those with a more savory tooth. Sticking to classic combinations is important but extending flavors is also an masterful way to ensure diners end their meal on a high.
Some dessert menu essentials:
Example dessert items:
When ordering from a menu, there are a few other terms one might come across that may benefit from further explanation.
Once again depending on where one is dining, a main menu item is termed as an entrée or the main meal/course. It is the star of the show, with all preceding courses designed to complement – rather than detract from – it.
The main meal is the heaviest or most complex course. It usually features a protein (or in the case of a vegetarian cuisine a ‘hero’ vegetable) and can come with selection of vegetables and/or sauces.
A side dish is typically served alongside the main meal in a separate bowl or plate. It is often ordered in addition to a la carte items or a standard three courses, but may accompany the main meal within a set menu. A side can be any small item that adds to the main course and varies according to cuisine.
Examples
This has been a brief explanation of the different terms and meanings inherent in the language of menus. As the culinary world has changed, many new menu terms have come into existence and as a professional chef, it is both exciting and important to continually keep abreast of these to further hone one’s skills.
]]>For a tiny nation, Malta produces food that is surprisingly rich, robust and rustic. Over many centuries, the Maltese people cannily absorbed and adapted dishes brought over by invaders to create a cuisine that is full of interesting flavor combinations and wholly satisfying.
The archipelago of Malta - sandwiched between southern Italy and the North African coast - has been ruled by many over time. The French, Spanish, British, Arabs, Italians and Germans have all had part in controlling the tiny island at one point in history.
During different periods, each nation brought with them their favorite delicacies. Maltese people were quick to envelop and transform these, creating their own bespoke versions. This cultural intermingling of flavors is what makes Maltese food so unique, interesting and enjoyable.
Traditional Maltese food is heavily reliant upon the seasons. It is quite rustic in nature, favoring stews, game meats such as rabbit plus pasta, pastry and fruit-based desserts.
What follows is a highlight of some of Malta’s most famous dishes including an explanation of their flavor profiles and how each one is traditionally made.
One of Malta’s most traditional dishes is bragioli or beef olives. This dish features stuffed and rolled pieces of thin beef steak braised slowly in a tomato-based sauce. The slow cooking time produces a wonderful melt-in-the-mouth consistency.
Bragioli flavors are akin to a rich stew, with strong notes of tomato and herbs. The end flavor profile differs slightly depending on the beef olive stuffing, which can be adjusted to taste.
To make bragioli, first cook up a tomato-based pasta sauce using onions and garlic as a base. Tenderize the beef steak by banging them out flat. Make up the stuffing mixture - which is usually a combination of veal mince, breadcrumbs, garlic, bacon and herbs - and then bind with egg. Take a small amount of mixture, place it atop a flattened steak and roll it up, fastening with a toothpick. Place the beef olives in the tomato sauce and slowly simmer for a few hours until soft and tender.
There are a few variations to this dish. These include adding hard-boiled eggs and other fresh vegetables, like peas, towards the end of the cooking time; or by adding hard-boiled eggs to the stuffing. To add another dimension of flavor, the beef olives can also be seared first before making the tomato sauce.
Another interesting way of serving bragioli is in two courses – the first by using the tomato sauce with a serve of pasta and then following with a second serving of the beef olives on their own.
Being an island nation, the Maltese are heavily reliant upon fish. Lampuki is a traditional fish pie, named after the fish found in abundance in the waters surrounding Malta.
As lampuki is a very delicate fish, the flavor of the fish itself is quite light. It therefore is imbued with other flavors through the pie stuffing. These center on a combination of fresh vegetables, tomato puree, capers, sultanas and herbs. The stuffing is then wrapped and baked in a delicate puff pastry.
After the lampuki has been filleted, it is gently sautéed in olive oil or butter until just cooked and then shredded into flakes or cut into bite-sized pieces. Onions, tomatoes and garlic are fried off with the addition of chopped vegetables such as cauliflower, carrots, spinach and peas. Herbs such as parsley and mint are added as are lemon zest, black olives, sultanas and capers. The sauce then simmers for about five minutes.
Next, line a pie dish with puff pastry, add the vegetable mixture and then place a layer of fish on top, with a final layer of vegetables on top of this. Finish off with a layer of pastry, brush with egg wash and bake until golden.
Kapunata tastes very much like ratatouille for it is the Maltese take on the French version. While the dish has humble ingredients, it is a staple of Maltese cuisine and is often made in big batches and stored in the fridge to be eat hot or cold when the need arises. The dish features bell peppers, aubergine, tomatoes, olives and onions.
All vegetables (as mentioned above) are cut in large chunks. The aubergine is cooked first by mixing with olive oil and then grilled or baked until golden. Next, sauté onion and crushed garlic until translucent, adding the remainder of the vegetables and simmering until soft, adding a small amount of water if the dish is too dry. At this point, the addition of olives, capers and a few tablespoons of tomato paste is required and another five minutes of cooking plus any needed seasoning. It can then be served hot or cold with crusty bread.
Gbejniet is the similar in taste and texture to ricotta cheese. It is traditionally made using goat’s milk and can be cooked and consumed in a few ways, from fresh to sundried (giving it a nutty flavor) to salt cured to peppered. Gbejniet is a very important part of Maltese cuisine and it eaten on its own as well as added to other dishes such as pasta or soup to enhance their flavor.
Making ġbejniet requires some skill and practice. The milk must be heated to the correct temperature and then rennet and water added. It then sets for a number of hours, allowing the mixture to coagulate and separate the curds from the whey. The curds are then collected into a special plastic basket called a qwieleb, sprinkled with salt and left in the fridge overnight. In the morning, the ġbejniet is ready and can then be salt cured, peppered or sundried, or simply eaten fresh.
Imqarran or imqarrun il-forn is a baked pasta dish. The flavor is quite similar to an Italian Bolognese, particularly as the sauce base is almost the same. This is very popular dish served all over Malta, often on a Sunday for family gatherings.
The first step is to make a tomato-based Bolognese sauce with a combination of beef and pork mince. While the sauce cooks, boil up rigatoni or penne pasta until it is a little under al-dente as it will cook further once baked. Mix the pasta and sauce, add some beaten eggs plus grated cheese. Transfer to a baking dish, top with more grated cheese and bake until golden on top.
This dish is very versatile as it is can be transformed into timpana, another Maltese favorite. To do this, stop after mixing the pasta and sauce and then continue on with the timpana recipe noted below.
Other imqarrun il-forn options:
Timpana is a pasta pie. It features a Bolognese or ragu-based sauce combined with cooked pasta and encased in pastry and then baked. The flavor is quite delicious – rich, tomato bathed meat redolent with herbs rounded off by the crunch and buttery goodness of the flaky pastry.
Timpana begins with the same sauce and pasta as used in the imqarrun il-forn recipe with the chicken livers added during the meat-cooking process. Parmesan cheese, peas and hard-boiled eggs are also added when mixing the pasta and sauce. It is then encased in puff pastry, egg-washed and baked until golden.
Bigilla is a simple broad bean dip but it still manages to deliver a punch of flavor. It is very popular across Malta, with people using it as condiment to accompany salads, crackers or simply eaten on its own. Once cooked, the broad beans are mashed and mixed with a number of other ingredients to create a dip that is creamy and textured with multiple layers of flavors.
Wash and then soak the broad beans overnight. Drain and rinse and then in a fresh change of water, boil them until they are soft. Drain off the excess water and mash the beans until they almost a paste but still retain some texture. Add crushed garlic, dried marjoram, mint or basil and olive oil. Season to taste.
Those are just a few of Malta’s most popular dishes. There are many more that are well worth exploring to expand one’s knowledge and culinary prowess.
]]>The use of edible gold in food is a practice stemming back thousands of years to honor gods, boost vitality and also to show off one’s wealth. Today, the practice has evolved somewhat to give diners a chance to experience a touch of decadence, even whilst eating the most every-day of foods.
An edible noble metal is any precious metal that can be safely consumed. It most often refers to gold and silver.
These metals are considered ‘noble’ as they do not oxidize or corrode in moist air, unlike many others. This makes them perfect for use in food items as most contain a high amount of moisture.
The use of edible noble metals can be traced back to the time of the Egyptian pharaohs. They believed gold was one way to gain the good graces of the gods so consumed it in elixir form to try to achieve this. They also believed gold had powerful restorative properties to heal the body and promote a youthful appearance.
Europeans used it in as early as the 15th century for medicinal purposes. In the 16th century, it was used as a food decoration in elaborate banquets as a sign of wealth.
Eastern civilizations also used edible noble metals in their food items as both garnishes and for its purported medicinal qualities.
Today, chefs worldwide use edible noble metals in a variety of cuisines from fine dining all the way through to fast food such as hamburgers or hot dogs. It is used to both dazzle and delight the customer, playing on one of the most important senses when it comes to enjoying food – sight.
There are two primary forms of edible noble metals – gold and silver. Vark (or varak) is the name associated with the silver form. It is predominantly used in South Asian cooking for decorative purposes, particularly in Indian sweets, dried fruits and nuts.
Both silver (vark) and gold come in a number of food-grade forms.
Pure gold is safe to eat (unless someone suffers from a gold allergy which is quite rare). In fact, dentists today continue to use gold in fillings due to their durability.
The reason pure gold is safe to eat stems from the fact that it is not absorbed during the digestion process. However, this only applies to pure gold - gold that is of at least 22 carats. Gold that sits below this carat limit contains more impurities thus can make it dangerous to consume. When buying gold, it is imperative to ensure it is marked as ‘edible’ and of the correct carat stature.
Both gold and silver are largely tasteless when combined with foods. They are used primarily for their aesthetic effect and to increase customer enjoyment by enabling them to indulge in something luxurious and rare.
As mentioned previously, edible gold and silver were historically confined to the realms of fine dining, applied to both sweet and savory items to illustrate a person’s wealth or to honor the guest consuming it.
Today, it has moved away from this realm with chefs applying it not only to cakes and desserts but to sushi, burgers, coffee, hot dogs and even, tacos.
Decorations-wise, it may be lightly sprinkled to finish off a candy or truffle, or applied as a full sheet to an entire cake or to encase a sushi roll.
Aside from food, it is also used in cocktails, champagne and a host of other alcoholic beverages to give them that ‘wow-factor’.
Working with edible gold can be a painstaking process. Not only because it is very expensive so any wastage must be minimized, but also because of its extremely delicate nature. As such, it takes a certain amount of skill - plus a great amount of practice - to perfect the technique.
As gold is very susceptible to breakage and also sticking to one’s hands, professional chefs employ the use of specialized tools to assist in the decoration process.
Application varies depending on the type of edible metal being used. The finest dust and flakes can be dispensed carefully by using a shaker. Slightly larger pieces - such as shapes or petals - benefit from using a tweezer for placement. Full sheets require much precision, practice and patience. The surface to be decorated must be lightly wet and then the gold carefully applied with a final smoothing over with a fine brush.
Understanding how to plate food like a professional using edible noble metals elevates dishes from the average to the truly extravagant. Using them in food is a wonderful way to both delight and surprise customers, making for a truly memorable – and often-recalled – dining experience.
There is no doubt that one of the most demanding work environments is that of the professional kitchen. Apart from the physical conditions - immense heat and tight spaces- they are the domain of hard-working individuals dedicated to a culinary craft who have no time to spare, or indeed waste, on those who do not share the same commitment.
To understand whether the chef’s arena is the right fit, here are some important traits and skills a professional chef should possess to achieve success.
Professional chefs require a broad range of skills to be of utmost use in a professional kitchen. If they wish to progress to a higher position over time, they must also develop a further skill set, including a keen business acumen. The following is a list of skills and traits generally expected of a professional chef. They vary in scope from those just entering the kitchen to those holding positions of high esteem such as executive chef.
Apart from developing the right skills, an excellent chef understands the important role respect plays in developing their craft.
Respect comes in many forms in the culinary field. Here are just two ways a professional chef exhibits this virtue.
Most professional kitchens operate according to a clearly defined hierarchy modelled on the French ‘brigade’ system. There is a chief in command (head chef) with many cooks working under them. A true professional understands their role in this system and acquiesces to it without fuss. This shows true respect for the traditions behind the system. The same can be said for the processes they undertake in learning the cooking trade. All take time, focus and tenacity to develop but understanding there are no shortcuts in this process is one of the best ways to show respect for the hundreds of years of heritage behind them.
A well-honed kitchen runs very much like an engine. It needs all its parts to be well greased and to work together to function optimally. Every person within a kitchen plays an important role in the final result – the completed dish in front of the customer. Having respect for one’s peers and the part they play to achieve this is paramount. If one person in the kitchen fails to pull their weight, the side is let down and the customer suffers. Realizing and respecting this is key when working in a professional kitchen environment.
While taking responsibility for one’s attitude to work is extremely important, the same can be said for the equipment needed to perform the job.
Ask any professional chef and they will likely tell you the most vital asset in their kitchen is their set of knives. Without them, they simply could not perform their job. Looking after a professional set of knives requires diligence in properly cleaning and sharpening them after every shift. While this may sound arduous after a long shift on one’s feet, it is a responsibility no professional chef should shirk.
Like many other professions, the chef’s uniform is an iconic representation of the hundreds of years of history and tradition behind it. As such, it is an outward reflection of the pride a chef holds for their craft. Showing a commitment to keeping a full professional chefs uniform well laundered and in good condition is one way to do this.
There are a number of areas in which a chef can demonstrate their culinary ability and elevate themselves into the professional sphere. Many of these are to do with their understanding of the following:
While many chefs learn on-the-job and work their way up the kitchen hierarchy, formal training in the culinary arts plays a significant part in a professional cooking career. Training is the backbone to developing the right skills needed to be an expert chef. In many instances, it is difficult to progress very far in a kitchen without at least some form of certification or degree-based training.
As mentioned previously, most professional kitchens operate on a military-style system with defined roles and a variety of different cooking stations. To be able to achieve the status of a fully-fledged professional chef, experience in each station is highly encouraged. It provides a well-rounded understanding of a full restaurant kitchen, which helps if one’s goal is to run their own in the future.
It is easy to see there are many qualities that make up a professional chef from their skills to their attitude and outlook on their profession. Combining them all produces a formidable force and one that is needed in a professional kitchen space to produce outstanding quality dishes to wow discerning diners.
]]>A career in the culinary arts requires dedication, tenacity, excellent organizational and time-management skills and above all, a passion for food.
The ‘culinary arts’ is defined as the practice of preparing food. The definition is as broad as the field itself as there are many different culinary art careers to choose from as well as techniques one can earn about.
There are a number that sit under the culinary arts umbrella, all in diverse workplaces.
Professionals in this arena can be employed in restaurants, cafes, hotels, cruise ships, large offices, big events, on yachts or in private homes. They may work under the tutelage of an expert chef or once they have enough experience, branch out on their own with a catering business or restaurant. They may even prefer to pursue the business side of the culinary arts, food science or quality assurance.
The following is a list of some culinary arts careers as well as a few example training programs.
Note: the list by no means exhaustive, but instead provides an overview of the field.
Within the culinary arts, there is a defined hierarchy of chefs associated with various cooking stations within a restaurant.
The master chef of the kitchen can be known by a few different names – head chef, executive chef or chef de cuisine. They are responsible for overseeing the running of the kitchen, menu planning and quality assurance.
Next in line is the sous chef, who is the ‘second-in-command’ and has a few overlapping roles with the head chef but is more hands-on.
The line cooks/chefs follow and are those in charge of specific cooking stations. Lastly, there are the junior chefs - often referred to as ‘commi’s’ - who are usually recent graduates.
Some establishments may also employ a kitchen hand for basic food preparation (ie peeling onions and potatoes). For those who are unsure about a culinary career, this can be a good starting point as it will give them a small taste of how a professional kitchen runs.
A burgeoning area of the culinary arts is that of the private chef. A private chef works for one major client usually both living and working in the client’s home. They are responsible for all meal preparation and must be ‘on-call’ for snacks or special events. Travel with the clients for holidays or business may be required.
A personal chef serves multiple clients, often preparing multiple meals in the client’s homes in advance for them to reheat during the week. As such, personal chefs run their own businesses and need to be able to handle both food planning and preparation plus the business side of things.
Caterers differ slightly from personal chefs as they cook on large scales for big events. Some may cook on-site while others must cook and then transport food to the venue. Keeping food at the correct temperature and ensuring it’s aesthetically pleasing are but two challenges caterers face.
While head chefs oversee the running of the kitchen, a restaurant manager is responsible for running the ‘floor’. This involves managing all wait staff and also dealing with customers directly. They need excellent communication and time management skills and should be reasonably fit to withstand many hours on their feet, flitting from staff to customers to liaising with the kitchen.
Quality assurance managers ensure food products meet required safety standards. As such, they must have in-depth knowledge about food ingredients, hygiene, food handling, safety procedures and government regulations. They may also respond to customer complaints and often manage a team of food inspectors so also require excellent management skills.
A large majority of people interested in a culinary arts career hold the dream of becoming a professional chef. They may have developed this love while cooking for family and friends, or have always had a burning passion for food.
For such people, a good place to begin is to obtain some on-the-job work experience to determine if the restaurant environment is a good fit. While these jobs may be lowly paid and require a low skill level, they are a good way to ‘test the waters’.
For those serious about a career in the culinary arts, formal training is important. The following section details what type of training is widely available.
While not compulsory in many countries, formal training offers many benefits for a well-rounded culinary career. It usually takes the form of a culinary degree, be it a certificate, diploma, associate’s degree, bachelor or masters. Each one has its own timeframe so for instance, a certificate may be six months of training but a bachelor three years.
Generally speaking, the choice of training depends on one’s goal. Those who wish to hone their cooking skills can opt for diploma or associate’s degree at a culinary arts school. But those who seek to run their own restaurant would benefit from a bachelor’s degree as it covers business topics as well.
Culinary degree programs teach the following (or a combination of):
There are a variety of US-based options available for training for a career in the culinary arts.
As in the US, those who aspire to a culinary arts career need not undertake any formal training. They can simply work their way up through the restaurant hierarchy and/or gain an apprenticeship to combine study and on-the-job training.
The formal route is also similar to the United States ranging from certificates to diplomas through to bachelor degrees at culinary schools or universities. The higher degrees take around three years to complete covering the basics such as food preparation, food service and food hygiene through to advanced studies in gastronomy, wine and supervisory skills. These courses also often combine training at restaurants, teaching in classrooms and practice in the training kitchen.
With over 4000 European institutions offering bachelors, masters and doctorate courses in the culinary arts, students are spoilt for choice. Their system is once again similar to other parts of the world but with a strong focus on culinary schools. They have a tremendously rich cooking school history with Le Cordon Bleu’s origins dating back to the late 1800’s.
The Australian system of culinary arts training offers the following options:
As previously mentioned, it takes a lot of perseverance to become a professional in the culinary arts space. While formal training is not often a prerequisite, it is an excellent way to refine and hone the right food preparations skills to set up a career in this highly sought after and acclaimed area.
]]>Wine holds great power as it can both complement and enhance the flavor of a beautiful meal, or quickly ruin it. Choosing the correct vintage according to cuisine is therefore extremely important to ensure the diner’s experience is pleasure-filled, rather than a culinary disaster.
Food and wine pairings have evolved immensely over the past few decades and no longer sit solely in the domain of haute cuisine. While it seems that for every rule, there is a naysayer that opposes it, there are a few general guidelines one can follow when attempting to match the best wine to a certain dish or cuisine.
Just like the French, Italians are well known for producing some of the world’s finest food and wine, focusing on regionality and seasonality. Therefore, when choosing the right wine for an Italian-inspired dish, look at the dishes roots. Try to pick a wine from the same region as it will have similar flavor profile as the dish.
Having said this, experimenting with wine from other regions can also produce some wonderful and surprising results.
Some Italian food and wine pairing suggestions:
For tomato-based red sauces (pasta, stew, pizza, risotto, red-meat based dishes):
RED WINES
For cream or oil-based dishes (pasta, pizza, risotto, seafood dishes):
WHITE WINES
As Greek food often comprises multiple courses served family style, choosing an appropriate wine can be slightly tricky. However, focusing on the predominant part of the meal – say a whole spit-roasted lamb – is one way to make a good selection.
Some Greek food and wine pairing suggestions:
Mediterranean cuisine varies widely with a strong focus on fresh fruits, vegetables, grains, cheese and yogurt, as well as white and red meats. In similar way to Greek food, it’s often served in multiple courses all at once so when picking the right wine, it is wise to consider this. Also keep in mind the rule of selecting a light wine for a light course, and a heavier one for a rich dish.
Some Mediterranean food and wine pairing suggestions:
Indian cuisine centers on bold, big flavors which can clash with certain wines. Heat is another factor as well the plethora of condiments - such as chutneys - that are traditionally served alongside main dishes. As such, selecting the right wine is all about balance. Often opting for a simple wine flavor profile works well.
A general rule is to avoid highly tannic wines such as a Cabernet Sauvignon. It is better to choose one that is acidic with a fruity undertone and some sweetness. Sparkling wines are a good choice as is a Rosé. Many food experts recommend chilling the wine beforehand which can help to counteract the heat of curries or other spicy dishes.
Some Indian food and wine pairing suggestions:
Mexican cuisine combines vibrant flavors with fresh herbs or sauces to either tame the heat, or fire it up further. One interesting way to choose a good wine for Mexican food is to consider the dominant flavor in the dish and then pick accordingly.
Some Mexican food and wine pairing suggestions:
While spicy food is mostly commonly associated with Indian cuisine, there are many others that enjoy serving up a liberal dose of heat. Thai, Chinese, Ethiopian, Malaysian and Jamaican are but a few. When picking a good wine to accompany spicy foods, it pays to keep in the mind the following:
Some spicy food and wine pairing suggestions:
Not all cuisines rely on heat to create flavor. Subtlety also produces a memorable and tantalizing result. For dishes that have mild flavor profiles, it makes sense to choose wines that have the same. The whole point of a mild dish is to allow a delicate ingredient to shine and a heavy wine will overpower it, ruining the desired outcome.
A few mild food and wine pairing suggestions:
While these food and wine pairing guidelines are by no means comprehensive, they are a starting point in working out some good matches. As in many things in life, the rules are made to be broken so experiment with different flavor profiles to discover what works best for you.
Furthermore, wine is the not the only good pairing for certain types of food, cocktails can also be an interesting choice. Whatever you choose, trial and error is the best way to learn, extend your culinary prowess and elevate your skills.
]]>Making the perfect drink is an art form in itself and requires years of practice, skill and knowledge. To understand the subtle differences between a bartender and mixologist, it is important to understand the latter knows not only which ingredients are used in an alcoholic recipe but why.
The term ‘mixologist’ refers to a professional well versed in the culinary art of making cocktails and mixed alcoholic drinks. A mixologist is also a bartender but with added knowledge concerning the history of the ingredients they use, plus an ability to understand flavor profiles to develop a palate-pleasing drink.
While many view the word ‘mixologist’ as being a relatively new phenomenon it does, in fact, date back to the late-1800’s. Printed cocktail guides produced during this era referred to their bartenders as mixologists, particularly those working in higher class bars and restaurants.
New York bartender, Jerry P. Thomas is often credited as being the ‘father of American mixology’. He achieved fame in the mid-1800’s creating unique cocktail combinations for his clientele whilst entertaining them with his flair for showmanship and bottle spinning tricks.
While the terms ‘bartender’ and ‘mixologist’ are often interchanged, there are a few differences. All mixologists are bartenders, but not all bartenders possess the intricate knowledge required to be referred to as mixologists.
A professionally mixologist had undergone extensive training about the ingredients they use. They have also studied and committed to memory most major classic drink and cocktail combinations, whilst training their palate to understand what makes a good mixed drink. Furthermore, they enjoy creating new concoctions to push ingredient boundaries ever further.
Another key difference between the two is a mixologist creates drink components before customers arrive, for example flavor infusions. Bartenders normally arrive in time to set up the bar and then serve drinks to customers using components previously made by the mixologist.
What way to think of the difference is to liken a mixologist to an executive chef whereas a bartender is a line cook. As such, they often command higher salaries, obtain extra tips and work in five star establishments.
Note: in many bars and restaurants a mixologist and bartender are one and the same.
The path to becoming a mixologist can vary widely. Some bartenders begin by learning the tools of their trade on the job straight out of high school, working their way up to running the bar. If they are passionate about creating and mixing drinks, they may then opt do further training by undertaking a professional mixology course.
Others possess the burning desire to be a mixologist from the outset so choose to attend a professional bartending school. Here, they learn the fundamentals of bartending along with gaining alcohol certification about how to serve alcohol responsibly and safely.
The next step is to undertake a professional mixology course where they learn:
As is evident, the distinction between a bartender and mixologist - while appearing to be quite minor - is nonetheless there. Therefore, if you aspire to a career creating alcoholic drinks that are worthy of acclaim, it is worth taking the time to engage in formal training, just like any professional chef. It will set you on the right path to making the leap from bartender to mixologist and enhancing your career prospects in the process exponentially.
]]>While a personal and private chef have much in common there are a few key distinctions between them - particularly when it comes to duties, hours of work and expected salary.
A personal chef is usually self-employed, running their own professional culinary business. They choose their own clients and pre-prepared meals in clients’ homes on a weekly or monthly basis, leaving them ready to be consumed on the day, while others are refrigerated and reheated for the remaining days.
Their clientele is mixed - families with children; busy couples; retired individuals; those on special diets, or simply people who enjoy (and can afford) fine dining in the comfort of their own homes.
A personal chef sets their own work schedule, selecting clients accordingly. Some may continue to work in professional kitchens and cook for one or two private clients to supplement their income, while others run their business full-time, juggling multiple clients and their corresponding culinary needs.
Many personal chefs work solo but depending on the nature of each job, might employ an assistant or two.
Duties vary according to a personal chef’s clientele. Generally speaking, the personal chef is responsible for discussing dietary needs and wishes with each client and then planning an appropriate menu. This menu may cover a week or more’s worth of food. The chef will then shop for ingredients and prepare all meals in advance in their client’s home, leaving detailed instructions for reheating and freezing.
On occasion, a personal chef may also be hired to cook and cater for formal events such as parties. A common add-on service today is in-home cooking lessons on a one-on-one or group basis.
A personal chef’s tasks include:
The personal chef’s rate of pay varies according to the amount of training they possess, the locale in which they work and their level of experience.
According to Payscale, as of April 2018 US-based personal chefs earn:
However, these can range from $13.49 - $44.54 hourly and annual salaries from $24,109 - $79,021. These variances take into account overtime, tips and bonuses. Many personal chefs will charge a set fee according to the number of meals and servings required, but others opt to charge hourly and add the cost of food to this number.
To attain the status of an in-demand and respected chef, formal training and relevant experience are required. As a guide, culinary school or a bachelor’s degree in the culinary arts are appropriate.
A personal chef needs an extensive amount of culinary knowledge to be able to customize menus to suit a wide array of customer needs. It stands to reason then that they should be well versed in multiple cooking techniques, cuisines and menu planning. In addition, most employers would expect their personal chef to have two to five years of experience working in a professional kitchen.
Once employed as a personal chef, there is a further option to gain certification through US-based trade associations such as the American Personal and Private Chef Association (APPCA) or the American Culinary Federation (ACF). While not mandatory, a Personal Certified Chef (PCC) and the Personal Certified Executive Chef (PCEC) citation is an impressive example of a willingness and dedication to further hone one’s craft.
A private chef is employed on a full-time basis for one client in their private residence - be it a home, hotel or yacht. They are tasked with preparing all fresh meals and snacks for daily consumption by members of the household and in addition, to cook for private functions.
As they are required to be ‘on-call’, most live in the residence where they work and some even travel with their employers on holidays or business trips. Many report their clients are like family to them as they are privy to many aspects of their private life. As such, private chefs need to be able to hold confidences, be willing to accede to strange food requests and demands, and work odd hours.
Private chefs also often work in large homes which have other professional support staff such as butlers and maids. They are expected to have the requisite skills to function well in this type of team environment.
Duties center on food preparation for the household. This normally means cooking three fresh meals per day but can encompass snacks too, as well as preparing food for formal events.
A private chef's tasks include:
Like a personal chef, the rate of pay for a private chef varies according to the amount training they have, the locale in which they work and their level of experience. The relevant wealth of their client can also factor into the amount they are paid.
According to Payscale, as of April 2018 in the US private chefs based earn $62,249 average annual salary.
However, annual salaries can range from $32,015 all the way up to $110,898 plus bonuses.
Much like a personal chef, a private chef should undertake formal training at culinary school or at a college to Bachelor’s level if possible. Many private chefs also have extensive experience in professional kitchens in five-star hotels or fine dining restaurants. Wealthy clients will seek out those with at least five years of work experience.
After having worked as a private chef for at least two years, one can then undertake professional certification. For more information about this, refer to the ‘personal chef training section’ as mentioned above.
As has been detailed, private and personal chefs share many commonalities. The differences are quite subtle but nevertheless, do remain.
There are many paths for an aspiring professional chef to take in their culinary path. Becoming a private or personal chef is both an interesting and enjoyable one. If you think this pathway may be suitable for you, it may be worth your while learning about cooking stations in a gourmet kitchen. Many of the skills acquired in the various cooking stations are needed to become a personal or private chef. It is one step on a long, yet highly rewarding, journey.
]]>A gourmet chef is the pinnacle of aspirations for professional chefs. It is the culmination of many years of training and hard work and is something held in very high esteem. For those who wish to achieve such heights, here is some information about the gourmet chef’s role along with details about required training and what type of equipment is needed to be able to perform it.
The term ‘gourmet’ can be defined in numerous ways but in restaurant terms, it most often refers to a class of food featuring high-quality ingredients prepared and presented in elaborate or specialized ways by a very experienced team of professionals.
It naturally follows then that a ‘gourmet chef’ is one who possesses an immense amount of talent, skill and experience in the culinary arts. In professional kitchens, a gourmet chef is to usually referred to as the executive or head chef.
A gourmet chef is not just highly skilled in cooking but also in running a restaurant. One could think of them as the captain of the ship.
They:
Many gourmet chefs work in fine dining restaurants but others in five-star hotels, cruise ships or as even private chefs to celebrities, sporting professionals or those who are time-poor but can afford to outsource food preparation.
To become a gourmet chef, one needs to possess a great range of skills all of a very high standard.
As in many things in life, gourmet chefs are able to work their way up from the bottom to the top in a professional kitchen. Generally speaking, they start out with menial – yet essential – tasks such as preparing vegetables. In time, they can move to cooking entrees and working as a line cook (ie. working within one of the kitchens many cooking stations). The next step is sous chef and then to the executive level.
While years of experience most certainly count, education is also very highly valued on the path to becoming a gourmet chef.
There are two broad options:
The former covers all the basic skills required to enter into a professional kitchen. The latter covers the basics but delves deeper into hospitality topics such as finance, management, leadership and human resources.
Many gourmet chefs dream of their restaurant being ‘hatted’ or receiving a prestigious Michelin star. The Michelin star system has a rich history, beginning in the early 1900’s when the tire company wrote and marketed a guidebook to encourage French residents to take road trips. It then developed into the program known today, where anonymous reviewers sample restaurants’ cuisines and rate them on a star system.
The Michelin star system:
Overall, it appears it is much harder to progress to further stars once a restaurant has earnt one. To earn even one requires much commitment by the gourmet chef to their craft and restaurant to consistently achieve creative and flavor-filled cuisine. It also requires a certain amount of luck as legend has it is there are only a limited number of Michelin reviewers in each country where they produce the guidebooks.
You can see the range of chefs throughout the world that use Kamikoto’s products, and their Michelin Star ratings on our chefs page.
According to 2016 US Bureau of Labor statistics, the median salary for a gourmet chef is $43,180 per year. However, the top 10% of earners in that same year made $76,280 or more.
Some gourmet chefs earn much more than this amount, particularly if they have been hatted or garnered media and/or celebrity attention. Paid endorsements for culinary products can also take their earnings into a higher bracket.
The most important tool in a gourmet chef’s arsenal is a full set of professional knives. A vital accompaniment is a good quality sharpening whetstone to keep knives perfectly honed, safe and ready for use during busy service.
That is a brief explanation of what is involved in becoming a gourmet chef. Apart from much studying, training and on-the-job experience, it also takes tenacity and perseverance to achieve such a status. But as many gourmet chefs would say, the results are well worth it, particularly if it is your passion.
]]>Food plating is a refined art with a rich history. The Japanese tradition of Kaiseki – a multi-course dining experience featuring an array of intricate and aesthetically-pleasing dishes based on the five colors of red, white, green, black, and yellow - is one of the finest examples. Such plating techniques take many years of practice to master. However, there are a number of ways to begin this process to take dishes from mundane to masterful.
Historically, food was presented in overly elaborate and ornate ways to represent wealth and one’s status in society. Today, the focus has shifted to display a chef’s creative abilities as well as enhance the customer’s overall food experience.
Professional chefs intimately understand people employ more than just their taste buds when consuming dishes. Their sense of sight is just as important. Creating beautiful dishes – whether simple or complex – holds real power in heightening the taste of meal and it is a skill most expert chefs aspire to develop.
Food plating refers to the skill of modifying food to augment its aesthetic appeal. In a professional kitchen, this begins during food preparation. As an example, a chef will truss meat in a certain way to be able to achieve the right look on the plate before it’s served. Or they will utilize specific cutting techniques when preparing fruits and vegetables to create intricate garnishes.
The chef directs food plating according to their own sensibilities, traditions and cuisine. Today, many chefs also incorporate stylings based on trends such as molecular gastronomy.
To develop food plating techniques to a professional level, it is essential to possess the right tools. Many can be found in everyday kitchens but there are others that serve very specific purposes and can be purchased from professional suppliers.
A food plating toolkit should consist of:
The choice to plate food in a certain way relies upon many factors, not least of which is the cuisine. However, in the majority of cases, there are two broad rules to follow:
The rule of thirds – fill 2/3’s of the plate with food and leave the remaining third blank (the space helps to frame the food)
Avoid placing food on the rim of the plate
In terms of styling, what follows is a brief collection of some of the most used-techniques in professional kitchens throughout the world today. Keep in mind though that there are a number of other variations.
Following the outline of a clock face, the main protein is placed at six o'clock, the vegetable at two o'clock and any starch at eleven o'clock.
This is a more fluid style of plating incorporating a variety of techniques. Food is positioned in a seemingly random way to appear naturalistic.
This type of food styling has over 400 years of Japanese tradition behind it. As the meal comprises multiple courses based on five specific food colors - as well as a confluence of different textures, shapes and sizes - food is typically separated into multiple plates and dishes. Height is used as a distinguishing feature to great aesthetic effect. Many tasting menus in renowned establishments worldwide utilize a similar concept to Kaiseki.
Lines – horizontal and vertical
Trios – good for smaller plates of food
Arcs/swirls – excellent for giving the illusion of movement
Stacks – height adds instant visual appeal
Deconstruction – often used in desserts. It offers the chef a chance to interpret a traditional dish in their own way.
Note: many chefs employ a combination of plating techniques, for example an arc and line may compliment each other in many dishes.
Selecting the wrong plate can ruin the overall aesthetic of a dish. One that is too small for all items will produce a messy finish; one that is too large will dwarf the ingredients.
Consider these aspects in choosing the right dish:
Shape
Choose according to food type, for instance, plate ramen in a wide open mouthed bowl.
Size
Match it to food type but also to portion.
Color
Most chefs opt for white to allow the vibrant colors of the food to star. However, in today’s culinary world, there is a proliferation of plate colors used in professional kitchens. There are no set rules, with some restaurants even opting to custom-design their serving ware.
Temperature
Heating or cooling plates before plating helps to maintain food flavor and temperature during the plating process.
Appearance
It almost goes without saying, but all plates should be spotlessly clean and free of fingermarks when plating is completed.
There are a few things to consider for the remaining elements.
Contrast: both colors and textures act as contrast tools when plating. Use vibrant vegetables or fruits as accents and mix in different textures too – for instance, smooth and crunchy.
Height: stacks or heaped piles of ingredients are two ways to achieve this but another is to use angles. For example, rest taller vegetables on an angle against the flat focal ingredient.
Odd numbers: placing an odd number of food on a plate is more aesthetically pleasing than even numbers. It also creates the illusion of more food.
Avoid overcrowding: less is more when it comes to food plating. Let the main ingredient feature with any others elements playing a secondary role.
Garnishes should be viewed as a way to add a finishing touch of color, texture and taste. They should add to the dish, rather than detract, so think carefully about each one. Micro herbs are an appropriate example. A heap of curled parsley is not.
The traditional professional chef’s uniform consists of hat, white jacket and checkered pants. It is steeped in history and chefs who choose to wear it not only do so as a nod to these traditions, but as a mark of the esteem and respect they hold for their profession.
Apart from the history imbued in these garments, each item in this professional uniform also serves a specific purpose in protecting and assisting the chef as they perform their job. Nothing is overlooked from design to fabric to button choice.
A traditional chef’s uniform consists of:
The origins of the chef’s uniform dates back to the mid-19th century when the well-known French chef, Marie-Antoine Careme, employed it as a way to honor the work of professional chefs. The hat was already widely in use, but Marie-Antoine instituted the other elements including the choice of white. The uniform was then brought to Western countries by French chef Georges Auguste Escoffier during his reign at renowned London restaurants at the Savoy and Carlton Hotels. Its popularity soon spread worldwide.
Today, many professional chefs continue to wear the full traditional uniform while some opt to forgo the full toque blanche in favor of a skull cap or hairnet.
More than any other piece of clothing, the toque blanche (French for ‘white hat’) is the most recognizable item in a chef’s uniform. When one says the word ‘chef’, the image of a tall, rounded, starched hat with pleats often comes to mind.
From a historical perspective, the toque blanche indicates the chef’s status within a kitchen (their seniority level, knowledge and authority). But it also serves a functional purpose in preventing hair from falling into the food as it is prepared.
The toque has two defining features:
While the toque blanche is the most traditional form of headwear in a fine dining restaurant, there are a number of variations that chefs wear today. Some head chefs prefer a simple skull cap or bandana, while others use disposable food service hats or hair nets.
The choice ultimately comes down to the rules and regulations each restaurant is bound by, as well as the aesthetic they wish to create. For example, some restaurants save the traditional toques blanches for those in charge but others insist all chefs wear the same skullcap to give the impression of a cohesive unit.
The chef’s jacket has a number of important features and they all center on functionality.
Features:
Most chef pants are loose fitting to assist with movement and protect against accidental hot spills (close-fitting fabrics hold heat right up against the skin). They also feature a ‘houndstooth’ pattern which is a two-toned (black and white) outline made up of abstract four-pointed shapes. This pattern is very useful in hiding stains and/or dirt.
Although not considered a part of the traditional chef’s uniforms, the vast majority of chefs today wear an apron as an added protection against heat, flames and stains.
A high-quality chef’s apron should be made out of a heavy-duty, flame retardant material. Some chefs also prefer large pockets to enable the safe storage of essential tools they need as they cook.
Comfort and safety are the two biggest factors to consider when it comes to chef shoes. Expert chefs are on their feet for 10 – 12 hours a day so shoes must be well fitted and possess good shock absorption. For safety’s sake, it is imperative they are non-slip and have steel or reinforced toes to protect against falling pots or a spillage of hot liquids.
There are a variety of shoes on the market but many chefs favor the fit of a clog-based shoe as they:
There are three main reasons professional chefs wear white:
To ensure longevity, many chefs choose to invest in higher quality uniform pieces. They are generally made of more durable materials, can withstand frequent washing and are more likely to retain their original shape and color so the need for replacements is lessened.
Here are a few key ways to look after a professional chef’s uniform:
As previously mentioned, kitchens can be hazardous places with intense heat, hot liquids, sharp utensils and heavy equipment.
To minimize the risk of injuries, one should avoid wearing:
As the information here shows, professional chefs are easily identified by not only the uniform they wear, but by the condition of such items. Taking pride in wearing such a uniform is only befitting of the job they undertake, but also a nod to the heritage inherent in their positions. The right uniform truly is paramount to their level of success as is possessing the right understanding of the best equipment for the job.
]]>The terms ‘Executive Chef/Chef de Cuisine’ and ‘Sous Chef’ are familiar to most people. The former is responsible for menu planning and runs the kitchen at the most senior level, while the latter oversees all food preparation and manages staff. But there are numerous other careers within a professional kitchen worthy of acclaim and just as essential to the running of such an outfit.
What follows is a depiction of the most common cooking stations within a professional kitchen space, outlining the roles of each chef along with the right tools they need in their culinary arsenal to perform their job to the highest of standards.
Historically, large fine-dining kitchens modelled their structure on that of the army or navy where jobs were broken down into clearly defined and structured subdivisions – known as the brigade system.
In cooking, these subdivisions are referred to as ‘stations’ run by a lead chef responsible for reporting back to the executive chef. This structure ensures kitchens work optimally when producing large amounts of dishes to impeccable standards.
Today, not many professional kitchens employ the full brigade system (or all cooking stations). However, many operate on a modified version and retain the traditional names. It is by far the most efficient way of working, especially when one considers the timing needed to execute dishes to a standard worthy of fine dining.
The combination of stations in a kitchen is highly dependent upon two things:
What food the restaurant cooks and serves dictates the type of cooking stations they need. For example, an upscale seafood restaurant will require a Poissonnier station equipped with a fryer and grill station but will not have any use for a Rotisseur, which is primarily used for roasting meats. Conversely, a restaurant focused on meat such as steaks or prime ribs would have no need for a Poissonnier station.
Larger establishments, such as grand hotels, operate on a full brigade system with all stations in operation. Smaller restaurants may not have the space, staff or budget to employ such a system so combine multiple stations into one and assign them to a single chef. For instance, the Entremetier station may be responsible for all vegetable, egg and soups dishes rather than relying on a separate Legumier and Potager station.
Here is a brief explanation of some of the most common stations used in professional culinary establishments throughout the world today.
As the name implies, a saucier is responsible for the creation of sauces. In some cuisines - such as French - the sauce is the star of the culinary show, bringing together often disparate elements and textures to imbue one harmonious flavor.
In addition to sauces, a saucier also prepares all pan fried and sautéed items (food fried briefly in hot oil or other fat using the technique of ‘jumping’ or ‘bouncing’ the food to avoid it stewing).
There is much scope for creativity in this important role but it is also a highly pressurized one due to the need to adhere to tight time constraints. Sauces can take many hours to perfect and as they are required to finish dishes, the saucier’s timing must be impeccable. Sautéed items are also often done to order so a saucier must be adept at managing competing tasks.
Apart from the right set of knives, there are two further essential items in a saucier’s cooking toolkit:
Sauté pan:
Coming in a variety of sizes, a sauté pan is quite shallow with a large, flat bottom and straight sides. The flat bottom ensures there is enough room for all the food to fit in one layer while sautéing, avoiding food over-crowding which leads to stewing and/or steaming. The wide, flat bottom aids in ‘jumping’ the food, a technique many professional sauciers use. It also provides even heat distribution, vital when sautéing food items.
Saucier pan
This is not to be confused with saucepan. Traditional saucepans have deep straight walls with a rounded bottom. Saucier pans offer flared walls with a rounded bowl-shape bottom and a wider mouth. This bowl-like shape is key in producing the finest sauces, allowing the chef whisk and stir constantly without the worry of food catching in corners. These pans are purpose-built for reducing sauces hence their name.
The name Poissonnier comes from the French word ‘fish’ so it stands to reason this chef is responsible for preparing all fish and seafood dishes. In some kitchens, this includes sourcing fresh fish and seafood each day.
Apart from the correct pots and pans, a possionier’s main ally in the kitchen are the right fish and seafood knives. In some cuisines - such as Japanese - the ability to create the finest fish slices is of utmost importance, both for aesthetics and flavor. Investing in a set such as the Kanpeki Knife Set is paramount to a poissonnier’s trade.
A poissonnier’s knife set should include:
The chef in charge of this station must be a culinary meat master. They will be tasked with cooking all red and white meat utilizing a variety of cooking methods. While the name ‘rotisseur’ suggests roasting is the primary one, this is not in fact true. A rotisseur will also grill but often braise meats too, using a quick sear to lock in flavor and then a long, slow roast either on the stove or in the oven.
A rotisseur is highly skilled in the chemical makeup of proteins so fully understands how best to prepare certain cuts to draw out maximum flavor. They may also be in charge of sourcing produce and also employing their supreme knife skills to either butcher or carve meat - or sometimes both.
Once again, a keen understanding of kitchen knife types and using the correct ones is of utmost importance here. After all, the right cut has an inordinate amount of impact on the final outcome of the dish.
Some important knives for a rotisseur include:
Generally speaking, an entremetier is a vegetable chef responsible for the preparation of dishes that do not involve meat, fish or seafood. This includes egg-based dishes. In larger kitchens, an entremetier often runs the station by overseeing both a legumier chef (all vegetable dishes) and a potager chef (all soup-based dishes).
Aside from essentials such as sauté pans and heavy-based soups pots, the entremetier station should be well-stocked with a wide selection of knives to be able to create the right cuts, particularly when employing finer cutting techniques, such as sengiri to enhance dish presentation in Japanese cuisine or brunoise for consommé.
A recommended selection of knives include:
A Pâtissier or pastry chef prepares all sweet items including desserts for their restaurant. In smaller kitchens, they may also be tasked with producing pasta, bread and other baked goods. Some larger restaurants or specialty cake shops may also employ a separate decorator responsible for creating sophisticated embellishes for cakes such as chocolate carvings or complicated sugar work.
For those skilled in the intricate art of pastries, cake making and plated desserts, a full set of kitchen pots, pans and specialty utensils – such as sugar thermometers – is vital. Knife-wise, a chef, paring and bread/cake knife are indispensable both during production of such goods as well as in their sophisticated finishings.
That is a brief inventory of the main cooking stations and their chefs as found in the majority of professional kitchens in restaurants around the world. A finely honed establishment can only be as good as the masters working in their kitchens and as evidenced in this article, each one plays a pivotal role in achieving this.
]]>Correct knife positioning and cutting are some of the first precision skills learnt in professional culinary school. They are the backbone of an impeccable dish, giving optimum flavor and aesthetics. The right hold results in the right cut which in turn, ensures evenly cooked ingredients that enhance the dish’s overall flavor profile.
There is no greater example of what the finest knife skills can achieve than in Japanese cooking. World-renowned sushi and sashimi chefs produce some of the most beautiful and delectable dishes with knife skills passed down from generations of master chefs.
While it takes years of practice to develop knife skills to such standards, there are still many techniques you can master to create dishes worthy of acclaim. This article illustrates correct knife-holding techniques plus outlines proper knife safety including essential knife maintenance.
There are two techniques involved in the right knife grip and both equally important:
The cutting hand is responsible for the knife movement, and exerting the optimum pressure for each cut. This is normally the chef’s predominate hand, but this is not necessarily the case with all chefs, who may change hands depending on the specific task.
The guiding hand holds the food steady thus plays a vital supporting role. The guiding hand is also involved in the vast majority of accidental injuries so it is imperative you pay close attention to your hand positioning when holding your knife.
How to cut meat with bones
Boned cuts of meat such as prime beef rib roast, baby back pork ribs or a whole side of beef or chicken require different techniques and knife skills such as deboning or butterflying. Ensure you use the proper knife when employing such techniques and consider protective equipment. For example, many professional chefs use a chain-link apron and glove on the non-knife hand.
For premium safety, understanding and perfecting the right hand hold when cutting must work in conjunction with the right care and storage of your knives. Here are some procedures to follow in relation to this:
The Kamikoto Santoku 7-inch Knife. Learn more.
To the untrained eye, a Santoku and Chef’s Knife appear to be very similar. But there are a few important distinctions between each one. It is vital to understand these differences to be able to choose the most appropriate one for your particular cutting needs.
Before explaining the differences, let’s begin with the similarities. Both are general-purpose knives used for a variety of cutting cutting tasks such as chopping, slicing, dicing and mincing. For this reason, they are one of the most commonly-used knives in both professional and home kitchens.
Both are made from an assortment of materials such as ceramic or metal. Most professional chefs prefer those made of steel for their durability and high corrosion resistance. One important difference here is Japanese blades - such as the Santoku - are often made of a thinner, yet harder steel to allow chefs to perform precision tasks. Japanese Honshu Steel is one such example.
The difference between a Santoku and a Chef's knife primarily pertain to their origin and blade shape (the latter responsible for the type of cut or slice one can achieve).
A Chef’s Knife features a blade tip which naturally causes the chef to ‘rock’ the blade forward as they complete their cut. The absence of a tip on the Santoku knife means one can slice in a single downward cut. While many chefs successfully employ the rocking method, the Santoku way is faster and more efficient.
Another key difference between the Santoku and Chef’s Knife is the bevel. Many Santoku knives used by professional chefs are single bevel. When sharpening, one can create a much smaller angle resulting in a sharper blade. As an example, instead of a total of 30 degrees with a double-bevel Chef’s Knife, a Santoku can be sharpened up to 15 degrees on the one side only, making for a much sharper cut. This is particularly useful if you wish to create wafer-thin slices – as found in many Japanese dishes.
The meaning of the word ‘Santoku’s clearly explains what it is best used for: the ‘three virtues’ or ‘three uses’ of chopping, dicing, and mincing. It handles all of these jobs in exemplary fashion but avoid chopping large meat bones, slicing bread and precision tasks (such as peeling). Santoku knives are particularly adept at creating very thin slices of foods, which improves the overall aesthetics of completed dishes.
Best used for:
As a Santoku knife is slightly shorter in length compared to a Chef’s Knife (at 8” while a standard Chef’s Knife is 10”) and possesses a seamless handle-to-blade design, they are well-suited for those with small hands.
A Chef’s knife is extremely versatile which speaks to their popularity in professional kitchens. It can handle a wide variety of jobs but avoid using it to chop large meat bones, frozen products or for intricate peeling and julienning jobs. Opt for a serrated version when slicing bread.
Best used for:
Note: it is not as adept at creating fine slices as a Santoku knife. If this is important, a Santoku is a better choice.
Knives should service you for a very long time provided you give them the right care which includes proper cleaning, sharpening and storage.
With both a Santoku and Chef’s Knife, hand washing is recommended and drying with a soft, clean towel. Avoid using dishwashers or scourers and opt for a wooden box or block for storage.
The difference in care pertains to the methods employed for sharpening.
Sharpening relates to restoring the angle of a knife’s blade. Before highlighting the differences in sharpening between the Santoku and Chef’s Knife, here are three vital reasons to sharpen knives:
As many Santoku knives have a single bevel and are made from a harder steel, it is easier to create a much finer angle on the one side making for a sharper knife. In general, Santoku knives can be sharpened to an approximate angle of 10 – 15 degrees.
Santoku knives are generally easier to sharpen as they do not have a bolster. Single-bevel Santoku’s also require less sharpening work as opposed to double.
The most effective way to sharpen a Santoku is to use a whetstone. Whetstone sharpening gives a greater (sharper) knife edge than other methods. The general process is as follows but please ensure you carefully adhere to the detailed instructions supplied with your whetstone:
Note: as Japanese knives are made from a more durable yet thinner steel, using a sharpening steel may damage them.
As mentioned, whetstone sharpening is the superior method when it comes to creating a defined and highly sharpened edge. Sharpen a Chef’s Knife to 15 to 20 degrees on both sides.
You may also opt to use a steel to hone a Chef’s Knife in between bouts of sharpening. If so, what follows are some general steps in using a honing steel. It does take practice so take your time at the start. Remember to always refer to the steel’s manufacturer instructions too.
As you can see, there are a number of distinct differences between a European Chef’s Knife and Kamikoto 7-inch Santoku Knife. Both are powerful partners in your chef’s arsenal and if properly cared for, will give you many hours of service as you master your culinary world.
Features:
From slicing and dicing, to carving and paring, every kitchen needs a professional set of knives. Whether you’re ready to add to your own collection of Japanese knives, or simply looking for a place to start, this guide will help you make the right choice.
]]>From slicing and dicing, to carving and paring, every kitchen needs a professional set of knives. Whether you’re ready to add to your own collection of Japanese knives, or simply looking for a place to start, this guidewill help you make the right choice.
To break it down, we look into the different lengths and types of knives, as well as which ones to use based on your experience in the kitchen.
Chefs must work with the best available tools and the right blade will allow you superior precision and skill. Different knives serve different purposes. If you only cook occasionally, you may only need a paring knife and a chef’s knife. But if you like to cook every day and experiment with different meals, a larger range of professional Japanese Honshu steel knives will suit you better. Essentially, the types of kitchen knives you need depend on your level and field of cooking, as well as the skill and techniques you need from a blade.
The chef’s knife is one of the most versatile knives to have in your kitchen. With its broad and sharp blade, it is a multi-purpose knife used for a variety of kitchen tasks.
Longer than a paring knife, but shorter than a chef’s knife, the utility knife is a solid all-rounder in the kitchen. Available in both a serrated and straight blade style, they are sometimes referred to as “sandwich knives”.
Similar to carving knives, slicing knives have long, thin blades with either a round or pointed tip. With a more flexible blade than a carving knife, they are used to cut thinner slices of roast, fruits and vegetables.
The paring knife is a small, short-bladed knife, used for intricate cutting, peeling, mincing and dicing. The blades are simple, sharp and precise.
As the name suggests, a vegetable knife is primarily, or even exclusively, used to cut vegetables. Though most kitchen knives, particularly paring knives and chef’s knives, are used to cut vegetables, the straight-edged Japanese Nakiri Bocho are designed specifically for the task.
The cleaver, also known as a ‘butcher’s knife’, is a thick, heavy-set knife with a sharply beveled edge. Most often found in butchers and restaurants preparing their own meat. The thickness of the blade can range dramatically depending on the intended purpose of the cut.
Knives this small are normally referred to as paring knives. Designed for a variety of purposes, they are ideal for professionals.
Knives of this length are generally utility knives, such as that found in the Kanpeki Knife Set. They are the perfect middle ground between a paring knife and chef’s knife – an essential piece of equipment in every kitchen.
This length is generally the domain of the chef’s knife, such as the Santoku chef’s knife or smaller cleavers such as the Chuka Bocho Cleaver. A step up from utility knives, they’re perfect for all experience levels and kitchens. Boning knives also come in this length.
8.5 inch knives are designed for larger food preparation tasks. In this category, you’ll mostly find chef’s knives, carving knives, and slicing knives – ideal for people who cook larger mains such as roasts and braising cuts. You can also find bread knives in this length.
At this end of the spectrum you’ll predominantly find longer chef’s knives and carving knives. These are ideal for people more confident with handling knives, or who prepare and cook dense cuts of meat, both with and without bones, and vegetables such as squash and melons. They should be a staple for professional chefs, as well as everyday cooks who like to experiment with larger meals.
Choosing the right knives will depend on what level you’re at in the kitchen, as well as the types of meals you want to cook. To break it down, here’s what you need to know.
When it comes to everyday cooking, versatility is key. If you’re an everyday cook, you likely cook simple meals most days of the week, and occasionally bigger and more complex meals when you’re entertaining. Therefore, you’re not likely to need a full set of professional kitchen knives. The best knives to have in your kitchen are a:
The pastry chef, who specialises in pastries, bread, muffins, cakes and more sophisticated baked goods such as mille-feuille and plated desserts will need a small yet versatile array of knives to approach a range of ingredients used in baking, as well as for slicing and cutting the finished products. These include a:
The aspiring chef are those aiming to grow their skills, normally in the confines of their own home, but none would deny that they are normally quite proficient in the kitchen. They enjoy cooking on a regular basis, entertaining for friends and family, and experimenting with new dishes. The aspiring chef may not yet have all of the skills and experience of the professional, but they are still often knowledgeable and passionate chefs and will need a durable set of kitchen knives, including a:
An apprentice chef is someone who gets paid to learn the skills needed to become a professional. This means they will need a broad range of knives to cater for a wider spectrum of cooking techniques, styles and dishes. In the kitchen, an apprentice chef needs at least a:
A professional chef has completed an apprenticeship and works in a restaurant, café or other food establishment. They have high-level skills and knowledge of different cooking styles, cuisines, techniques, and dishes. Therefore, any professional chef will need a wide range of kitchen knives in varying lengths, including a:
While some kitchen knives serve single purposes, others are used for a variety of reasons. With all the different styles, sizes, lengths and brands, it can certainly get a little overwhelming. But armed with the calculated precision of Kamikoto’s razor-sharp knives crafted from Japanese steel, the most demanding work can be performed with greater ease. With the right blade, you can control and conquer any high-performance cooking tasks.
By reading this guide, whether you are already a professional or aspiring to greater heights, you can always hope to grow your knowledge of the purpose and best use of different blades, helping you master the culinary world, and make the best choices possible for your next triumph. With the right knives in your kitchen and the spirit of ancient techniques, your high grade Honshu steel knives will allow you to experience true expertise.
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