Essay on Chef

Souse Vide

History definition Souse Vide is a cooking method in which food is vacuum-sealed in a plastic pouch and then cooked at a gentle temperature in a precisely controlled water bath. Compared to other cooking methods, souse vide provides more control and allows for perfect, repeatable results every time. The method is easy to learn and […]

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Le Petit Chef

elevator pitch Le Petit Chef faces a usual challenge: how to keep on growing on a mature market when differentiation though innovation is more and more expensive and profit tends to drop because of increased competition. Microwave oven has been a disruptive technology. For a mature technology, it is more a matter of optimizing the […]

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Brigade: Executive Chef

Within the culinary industry. the brigade system provides a method of organisation in the kitchen. Each worker has a specific nutrient readying or cleaning responsibility in a specific location. The construct is designed to enable kitchens to run more expeditiously and supply better service. Georges Auguste Escoffier is by and large accredited with set uping […]

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George August Escoffier

George August Escoffier, later known simply as Auguste Escoffier, was born on October 28, 1846, in the small village of Villeneuve-Loubet, near Nice, in the Provence region of France. Among the key figures in his life was his father, who worked primarily as a blacksmith, yet also cultivated tobacco plants. His grandmother, an enthusiastic cook, […]

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Modern Brigade System vs Classical

Before the the french revolution great chefs were employed by houses of french nobility. With the revolution and the end of the monarchy, many chefs, suddenly out of work, opened restaurants in and around Paris to support themselves. At the start of the french revolution, there were about fifty restaurants in Paris. Ten years later, […]

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