Follow Cookwork on Twitter
Follow Cookwork on Facebook

chefbhong's Blog

KITCHEN DESCRIMINATION OR FAVORITISM

2012/01/21

I've beedn working for 11 years as my career moving forward, several nationalities I'ved been workingwith and as the time goes by..As a chef in my kitchen we are responsibility to developed moral, encouragement and motivation to our team.It happens before a year back , when I met one Big chef and visit his Kitchen..watching them for several hours from the point of operation time..as his team starting to prepare some dishes, I saw some...

More

Whats the biggest mistake in your Culinary career....

2011/01/20

Share your worst mistakes scenario as a Chef , and how you handle it without recognizing your mistakes....

Several Chefs need to learn also how to appear and communicate personally with the guest ,not only for cooking but also a Public Realtion is a part of how we exposed and be star for what we are cooking.

Me as a Chef, I introduce myself politely and personally suggest my signature dished to my guest..I Like...

More

TRADITONAL VS. FUSION...Which do you prefer???

2011/01/14

Still the controversy rising against the rivalry between TRADITIONAL and FUSION... we had a fact that if there is no Traditon we dont have a food to fused... but some of the chefs abused the Fusionistic for its concept and the flavor, and therefore the quality and taste including the presentation change 100%.

As a simple menu to elegant presentation..it catch the eye of the customer...relevant to this when they eat the food they recognized...

More

THE DAY WITHOUT A CHEF....???

2010/12/21

What will gonna happen, if one of these day..your Chefs told you.." I RESIGN"... not only one, two or three but 40% of your Chefs leaves and file their resignation.. How we handle it positively without affecting the operations and consistency....

As far as I concern...and based to my experience...Our Company in Food and Beverage division is one of the Best Chefs Training ground here in Dubai..but after 4 years...somethings change, the quality of the...

More

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...
Spinner Loading