Culinary School as a Business
The business in the field of educational services is becoming more and more popular: early development schools for children, language courses, drawing schools for children and adults, etc. The number…

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The best burger cooking equipment
Are you thinking about opening a burger? Today, burgers are more popular than ever, and many novice restaurateurs decide to open a burger, hoping to become the next Red Robin…

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About cook education, Chef's experience and the realities of today's restaurant market in Ukraine on the way to Europe (part 2)
But in any of the institutions, the client is first of all looking for TASTY FOOD !!! And only then (on the basis of the received taste impressions - tasty…

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ambition

Cast Iron Housework Tips

Cast iron is iron with a high carbon content; other additives such as chromium or nickel are not included. And, as you know, carbon does not protect cast iron cookware from corrosion. For cast iron, the protective film is a carbon film that occurs during cooking. It is a kind of non-stick coating.

It is for this reason that cast iron utensils cannot be cleaned “to the metal”, removing this natural protective layer. Proper care of cast iron cookware also requires hand washing, a soft sponge, warm or hot water, you can also use a non-metallic brush. It is very important to wipe the cast iron dry immediately after washing. For storage, you need to grease the inner surface of the dishes with vegetable oil, and before use, you need to heat it well. Continue reading

Meat Ripening – Basic Knowledge

Aging or ripening meat is an important culinary preparation of raw meat for further cooking.

The right approach to it allows you to get a high-quality product with optimal organoleptic properties, which will be an ideal basis for steaks, meat stew, boiled pork, boiled pork, broths, etc.

What you should know about the ripening of meat?

Firstly, we will define the concepts. So, ripening is a process of aging meat raw materials, aimed primarily at softening muscle tissue in it, changing chemical and physical properties, namely density, taste, color and smell, as well as water-holding qualities. Continue reading

Restaurateur Sergey Melnik. Interview at Klumba

Odessans managed to fall in love with Klumba for its delicious cuisine, cozy interior and special atmosphere … For your attention, an interview with the creator of this beautiful restaurant – Sergey Melnik. The interview is conducted by our project manager, Irina Senchuk.

To start, a little standard question: How did you end up in restaurant life. How did it all start? Is this your dream?

– Initially, I am an entrepreneur. At the beginning I traded.

The first restaurant was in 1997 on Levitan / Koroleva- the Triumph summer platform of the Triumph store. Continue reading

How to create a functional industrial kitchen
Many businesses assist in opening and managing a restaurant, including designing a functional space for your guests to eat and enjoy. However, there is another place that is just as…

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Microwaves Miele
Today, Miele microwave ovens are not as familiar to the domestic consumer as the expensive but well-developed Whirlpool, Electrolux, Bosch, Panasonic or affordable LG, Siemens, Vitek, Moulinex, Ariston, etc. This…

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Restaurant concept development (part 1)
Developing the concept of a restaurant institution When developing a restaurant concept, you should clearly understand which restaurant the owner wants to have and for whom he wants to open…

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About cook education, Chef's experience and the realities of today's restaurant market in Ukraine on the way to Europe (part 1)
Thoughts and stories from the notebooks of an experienced chef. Many, including myself, as a young Chef professed maximalism. On the one hand, it’s great. This is the spring that…

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