Learn the fundamentals of a chefs’ knowledge
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What are the core elements of a chef’s culinary education, and how does ckbk support professional chefs through their careers?
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The Chefs’ Knowledge is the latest new book to be added to ckbk. Published by The Chefs’ Forum, a UK chef community network, this book brings together 100 fundamental recipes which every chef should master early in their career, along with plenty of hints and advice. In our launch feature Ramona Andrews talks to several of the leading British chefs who contributed to the volume.
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The featured chefs discuss the vital importance of mentoring the next generation of chefs, and also the key role that cookbooks have played in their own professional development.
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Daniel Galmiche recounts how he was given Escoffier’s Le Guide Culinaire early in his career, and told to respect it above all other books. He notes the risk that chefs may be in danger of losing the fundamental skills of previous generations, skills that should form the grounding of a chef’s journey into developing their own style. Galmiche’s selection of recipes includes French Onion Soup, which he says is ‘at the heart of French Cooking.’
Paul Gayler, a leading figure in culinary education in the UK, includes his recipe for a Traditional French Omelette. This recipe he says, is not without stress, but it is a rite of passage that needs to be mastered.
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Fellow contributor Graham Garrett remembers the cookery books which he pored over in his early days as a chef, from Keith Floyd and others, and the lasting influence they have had on his cooking style. His shares seven recipes including one for his beloved Sausage Roll.
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For more top tips for budding professional chefs take a look at our feature introducing The Chef's Knowledge, and also check out ckbk's Professional bookshelf.
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Pictured above: Hywel Griffith's Poached Peaches from The Chefs' Knowledge.
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Don’t forget to post your reviews!
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At ckbk we hope you enjoy discovering the wealth of recipes we have to offer. We love to hear about the results of your cooking with ckbk, and so do our cookbook authors, and fellow ckbk users. So please do tell us how it went by leaving a recipe review. Reviews appear at the bottom of each recipe, and you can see a list of the latest reviews to be posted by checking your notifications (the bell symbol on the top right-hand corner of your screen). You can also even opt-in to receive new recipe reviews by email, via the notification settings page.
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It is always a joy when an author gets involved. Lucy Cufflin responded to an enthusiastic review of her Mum’s Miracle Fruit Loaf;
‘Thanks so much for your comments – it has been a trusted treat for three generations of Cufflins – and will be to come I hope!’
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ckbk users also pose questions about the recipes, and it is great to see the author respond with tips and suggestions. In response to a comment about her Reveya recipe Urvashi Roe adds some insight into Gujarati spicing, and what to do if you want a more intense level of spice. Meanwhile author David Jones encourages another ckbk user to try out different sausages in his Braised Sausages with Leeks, Apple and Cider recipe.
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We hear from authors all the time how much they appreciate it when a ckbk user shares a review of a recipe they love. Equally, it's very rewarding when an author pops up to give you a resounding pat on the back for your latest culinary achievement, such as this response from chef James Peterson congratulating a ckbk user on their sautéed potatoes.
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Ingredient spotlight: basil
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A plant of warm climates, the culinary herb basil reached England in the 16th century and into parts of the US in the 17th century. Its vibrant, aromatic taste has led to its huge popularity, particularly in Mediterranean cuisines. It is at its best used fresh, as drying strips the herb of most of its flavor
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6 of the best ice cream sandwiches
If it is hot where you are, ice cream will be calling. We’ve put together a selection of Irresistible Ice Cream Sandwiches – and here are six of them to get you started.
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from A Passion for Ice Cream by Emily Luchetti
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from My Asian Kitchen by Jennifer Joyce
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from Blackbird Bakery Gluten-Free by Karen Morgan
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from Japanese Food Made Easy by Aya Nishimura
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from Gluten-Free Baking by Kristine Kidd
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from Sticky, Chewy, Messy, Gooey by Jill O’Connor
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