Kamikoto Fundamentals | Advice for Chefs

There is no doubt that one of the most demanding work environments is that of the professional kitchen. Learn more about the attributes and expectations placed on chefs here.

Aiming to start a career in the culinary arts or hospitality? If you're someone who has the dedication, tenacity, excellent organizational and time-management skills and above all, a passion for food, read on to find out more.

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.

Making the perfect drink is an art form in itself and requires years of practice, skill and knowledge. Learn more about the skill and art of mixology here.

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. Read on to find out more about what can be expected of each role.

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. Learn more about becoming such a master here.

Food plating is a refined art with a rich history. It can be used to perfect the first bite, made with the eyes, and to display a chef’s creative abilities whiling enhancing the customer’s overall food experience. Find out how to perfect your craft with our guide.

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.

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.

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.

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.

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.