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Adar Kaplan-Mor's Blog

Why my blog is not always clear?

2011/11/08

My name is Adar Kaplan - Mor I am a chef and culinary consultant in Israel. I write all these blog entries, out of familiarity with the culinary market - developing Israel. Basically, I write the Hebrew materials for professionals here in Israel but I want to give exposure to these materials is also out to Israel. I guess you people not very different things. I apologize in advance, English is not my mother tongue and I use Google Translate, it often translates things do not really understand but it is good. If there's anything I write or I have written before and did not make sense - I'd like to translate it again. We're all in the same field and must see things in a similar manner or through the same experiences. Of course, I write this for professionals likely to encounter similar problems or those deliberations day - Monday....

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Choice

2011/11/08

In our field, the choice where to flow atOn the professional level, she has many effects. Since the outbreak in the food very, difficult for us to ensure our place as a corporate or hi - tech large. Organizations do not take seriously, in my opinion - to the professionals, understand that there are alternatives and therefore a trigger-happy. Employee retention issue, not being implemented, as well as customer retention. In industry, commerce, communications and...

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Want to open a restaurant

2011/11/08

What entrepreneurs do not always know and we carry on our backs - the lack of professionalism. As I wandered to found a professional property search of food for customers (and more recently for myself), I run into roadblocks incomprehensible. Parameters the same moral assets / restaurants or food business that are closed, pass on to prove that they are beyond the professional "but no data behind nothing. Of course, like every story, I...

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Today everyone understands (Why sneer professionals and why anyone can post whatever he wants.)

2011/11/08

Warning - Post-biting! If the time police programs, lawyers and doctors were in vogue - these day dining plans. Chefs are happy, shiny, sexy, sensual work, creative, interesting and challenging. Since food is a basic, nutritious, local, famous, accessible and familiar, anyone think he understands better than the home and kitchen professional kitchen. Range of people that know everything "stretched between the food business owners who have no idea in the field and they wanted...

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Generations of chefs

2011/11/08

I started writing this post with a lot of desire to give examples of research results Anthropology - my professional, for generations of chefs, the role and contribution to the world Hkolinariih - Past and present. The fact is, I can summarize it by writing to: There are many world famous chefs, mostly men, most of them were and still are many artists who have contributed in a colossal gastronomic world. In addition, there are...

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Hyper active

2011/11/08

I'm in a profession where attention deficit disorder and hyperactivity are not names of diseases, but a way of life.Most of the time can not sit on your ass and most of the time really did not sit.Constantly active, think, invent, running a streak of another stripe, check, drink, care, testing and general - do everything all the time.This is one of the reasons why (or right) I have not written a long time.Inability to...

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Until next pleasure

2011/01/28

Running after trends is acceptable in sports restaurant, we Israelis excel at and can win a few medals not only for game "Treasure Hunt" or in other words - what the next trend? What will be the new fashion industry? Who will lead it? Are we going to eat to enjoy food or to be fashionable? Be in the right place at the right time? What's good for us subjective and what we really love?...

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Culinary advice - the truth behind the scenes

2011/01/28

. Culinary consultant, my job to establish and improve the area's culinary food business all his aspects. I can help in choosing the restaurant location, the choice of concept, positioning and target audience, sales with competitors, Finding solutions for the kitchen and restaurant staff, including efficient use of human resources, employee training, budgeting, restaurant, construction and menu. I can do my work for the best professional. But ...... . I do not have a...

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How our day seems

2011/01/28

. For those who sit at the air-conditioned, social conditions, vehicle leasing, private dining room or coupons to a variety of restaurants, those who work five days a week.

. For those who have days off called "Days of choice", who have an annual bonus or a salary 13 times a fixed contract.

. Those who have "silence" two weeks or more a year, days of fun, work or travel on behalf of the working...

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Who really understands us best

2010/12/16

The couple at home, friends, family or colleagues precisely – a stranger would not understand.

To change phase change from work - any work in this type of process, it is difficult to turn off adrenaline.There are people that take a few minutes go through this process and some number of hours.Since I live within my people,

I obviously slightly different cooking profession then other professions who come from logical considerations -...

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The Talkback

2010/12/16

Or - what each one thinks he knows better and should be noted that by denying the other's profession.

Interpretation of the concept of Wikipedia:

"Talkback (Hebrew: Feedback) is a mechanism responses online. Talkback mechanism activated new sites, on blogs and other sites, and allows users to comment on the above page, so that responses are listed below the page. Talkback is one of the most prominent features of Internet culture, and peak brings the...

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Food of the food People

2010/12/16

(What are we really eating when we return from work)

When people hear what my occupation, always suddenly begin to smile at me, There are some really such a dreamy expression can be seen for what they think then comes the following: You must have a house full of gourmet food, Sure you cook all day, what fun for your family, The course hosts a lot. My colleagues who did not experience it at least...

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Not all of them are chefs

2010/12/12

A long time ago to be a cook it was not considered a good profession, when I wanted to learn cooking not only my surroundings did not understand me because I did not know what this profession does today, but also close friends.It was not so clear why go to cooking as a profession and what kind of profession is this?To cook in restaurants?Catering?Dining halls?Just for other people that they are not your family?To be...

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These Service life in the middle of my life.

2010/12/12

Before I start writing, I have to explain that English is not my mother tongue. Life, personal stories are my experiences of this profession, from the world of professional Ahkolinariia.

 Not everyone and not always be pleasant to read and know really what's going on behind the scenes, how these lives are the professionals often view them as living glamorous or appealing something.

I believe many of my colleagues my friends to identify with some...

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The Four C’s of Food Safety

In the fight against bacteria in the food preparation area, there are 4 Steps to...

The All-Important Restaurant Pass? Is it all that Important?

The Pass   When we say “the pass”, many might misconstrue it for some sort...

Pork siomai w/ chili garlic sauce

My version of pork siomai paired with chili garlic sauce. cooking is really my passion,...

Yong Tau Foo : The Fish Fabulous

My house is next to the Doi Suthep, so I have a great view of...

Wagyu: In Search of the Best Steak

Since returning to Mckendricks Steak House in October of 2007 I knew I had a...
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