I was a chef for eight years working at all levels of the foodservice industry. After more than a decade on hiatus, I am slowly finding myself reabsorbed by the most exciting and challenging career.
Of all the confusion meat in Israel seems to cause, the piece that creates the most head-scratching seems to be the #9. It has two different names which are not synonyms for the same piece, nor do the...Read More
There are plenty of ways to improve your efficiency in the kitchen. From becoming proficient in different skills, to learning time-saving tips and tricks, you can learn how to minimize your time in th...Read More
While cold storage for food preservation was known to the ancients, it only became a modern convenience within the last century. Likewise, modern supermarkets, with their endless selections of shrink-...Read More
I wasn’t sure this was a thing. I understand the flavors and properties of both spices, but that they were always found together in the same dishes? To be honest, I still don’t think it is...Read More
Food substitutions, I find, fall into two different categories: preference and dietary. The former is entirely subjective, and a matter of individual tastes. The second is a matter of life and death....Read More