Dinner party or what you need to know about the banquet
In the popular and beloved film “Ivan Vasilyevich Changes the Profession”, the phrase “I demand a continuation of a banquet!” Was said from the mouth of the hero. Was this…

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Spent Deep-Fried Fats in Food Service: Management Tips.
According to rough estimates of research, catering establishments in Ukraine produce about 250,000 liters of used vegetable oil and other fats every week. Among which, most of them are spent…

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Restaurant concept development (part 2)
The quality and level of products and dishes depend on suppliers, cooking technology, and professionalism of the catering department. Working with regular suppliers has its advantages: discounts for bulk purchases,…

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harmoniously

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 makes young people strive for the heights of the profession. But sometimes it spills over to extremes. Many of which (albeit in a somewhat hypertrophied form) have already managed to publicize in television shows. By creating a false image of professional work. A vivid example can be considered a show with the legendary Michelin chef Gordon Ramsay. Similar “hellish” moments were in my practice. But this is rather a short-term stress caused by a combination of circumstances, aggravated by non-professional actions of the team, and especially the boss himself. I mean the experience of leadership and planning, as one of the main tools of the Chef’s work, which appears over time. With the understanding that all cooks are different. Continue reading

Repair and maintenance of refrigeration equipment for a restaurant.

Let’s start with the basics, but I assure you, the further you read, the more interesting it will be. So, the refrigeration equipment installed in the restaurant’s kitchen is, of course, away from the stove and other sources of heat. The room where the refrigerators are located should not be with high humidity, this is very important for its overall operation.
Correctly setting the refrigerator in level, you will ensure its silent operation. If you have a normal building level, this will be easy to do. But even if there is no level, then this can be done using a plate with a smooth edge: water is poured into it, the plate is placed at the bottom of the refrigerator compartment. Watching the water mirror, simultaneously twisting the regulators in the legs of the refrigerator, they achieve an even distance of the water mirror from the edges of the plate. Continue reading

What should be the interior of a modern cafe?

It is always a pleasure to sit in a cozy and beautiful cafe. Although in our time almost every family has a car, an auto-refrigerator and barbecue facilities for barbecue trips, many people prefer to visit a cafe or a restaurant on a weekend. A good cafe is not only a delicious cuisine, but also the opportunity to relax yourself or with friends in a pleasant, relaxed atmosphere. For the attractiveness of the cafe is of great importance as its appearance – the facade and interior decoration. First of all, you need to decide on the theme of the future cafe. The design of a good cafe should be made in a certain style and correspond to its main focus, status and name. Fantasy can be limitless. A talented designer, taking into account the requirements of the customer, can create a magnificent modern interior. Continue reading

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…

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Restaurant concept development (part 2)
The quality and level of products and dishes depend on suppliers, cooking technology, and professionalism of the catering department. Working with regular suppliers has its advantages: discounts for bulk purchases,…

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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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Salamander grill
Salamander grill is the highlight of any professional cuisine: a distinctive feature of this type of equipment is the ability to give the dish a golden crust, to keep the…

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