Chef Yannick Alleno – Surprising the World with His Audacious Cooking

Author: Matthew J. Goudge

Some people favor eating breakfast at a particular restaurant, lunch at another and dinner at another restaurant. There are restaurants, however, that can offer a really great dining experience 24/7. One of these restaurants is Le Meurice, the 64th best restaurant in the world according to the recently concluded El Pellegrino World's 100 Best Restaurants 2009. The credit, of course, should be given to the restaurant's incredibly talented chef Yannick Alleno.

Indeed, the restaurant offers great food anytime of the day. You can expect rich, thick and savory dishes from Le Meurice's exciting menu. Chef Alleno makes sure that every dish is carefully prepared and beutifuly presented. Every bite is heavenly. The curious thing about this chef's cooking is that his dishes can be audacious to some. They are fairly contemporary even. So, it is surprising that he can capture the delicateness of traditional cooking. But what can you expect from one of the world's best chefs? He is driven by his insatiable desire to please his guests. It is a law he live by, and it is the same law that has won him countless accolades, the respect of his colleagues and the loyalty of his customers.

Chef Yannick Alleno does not just regard himself as a cook, but a culinary director as well. He thinks of himself as a conductor of a culinary symphony that only he can hear. Guided by his innate creativity and inventiveness, he continues to amaze people with his innovative creations. He often presents subtly eccentric dishes. He exerts tremendous control over his techniques and his cooking. You can say that he practices controlled audacity in his cooking. His creations, however, exhibits the flair of traditional Parisian dishes.
In truth, his choice of ingredients must have something to do with his cooking. After all, he favors using items that are usually found in French dishes. He occasionally transports seasonal products for his menu. This is also why, Le Meurice's menu changes according to the availability of seasonal ingredients.

Like other chefs, however, his cooking is not wholly influenced by French cooking techniques or concepts. Being a well-traveled chef, he also draws inspiration from other European and Asian cooking methods. He infuses a bit of this and that to his cooking, and he creates a style that is his own. An example of this is the delicate jelly of whelk to the sea urchin tongues, rice cream and seaweed crust. Obviously, this is influenced by Japanese cuisine. There is no doubt about it; Chef Yannick Alleno's cooking is certainly audacious, brave and creative.


Article Source: http://www.articlesbase.com/restaurant-reviews-articles/chef-yannick-alleno-surprising-the-world-with-his-audacious-cooking-4809088.html

About the Author

Chef Matthew, the owner of ProChef360Blog, is an expert in culinary arts.

He is after all an outstanding chef, having had worked in some of the finest resorts, hotels and restaurants in the world.

His interest, however, in social media was awakened when he started his own websites. 

Over the years, he took it upon himself to learn everything he can about social media.

Vocational Schools Versus Culinary Schools and Institutes

By Matt Goudge


Becoming a chef is easy, one might be inclined to think. However, you will be surprised to know that it actually is not. It would take not only good cooking skills in blending and mixing ingredients to create delicious meals, but it would also take creativity and imagination in creating new dishes as well as plating them appetizingly.

Now, these are not enough, mind you. You still have to compete with a lot of cooks and chefs to land a job at one of the fine-dining restaurants, a move that can get you started on a colorful and successful career. To give you the edge you need, you can either enroll yourself at a vocational school or a culinary school. But what are their differences? And what are the pros and cons of each?

The Vocational School

If you want to receive your certificate and be accredited as a chef in a relatively shorter period of time, then a vocational school would be perfect for you. This can certainly get you started on your career faster; however, there are benefits and drawbacks that you should be aware of.

Benefits:

1. Compared to culinary schools and institutes, vocational schools are a lot cheaper, and in just under a short period of time, you will receive your certificate and get you started on your culinary career.
2. Vocational schools also allow you more free time since the classes are condensed. This then is perfect for those who have jobs and families to take care of and, at the same time, go to their classes.
3. The class schedules are flexible, and this also gives you time to study your lessons at your own pace.

Drawbacks:

1. Your accreditation is limited as vocational schools only give you accreditation in the states where you received your training.
2. Condensed the classes may be, but you will find out sooner or later that the classes have neglected some necessary and important courses.
3. You will need to purchase some of your own equipment, especially those not provided by the vocational school.
4. Lastly, you will have to look for a place where you can apprentice and train.

The Culinary School and Institutes

For the serious chefs who want to be recognized not only in his or her state but worldwide as well, then the culinary schools and institutes are perfect for them. These train you how to become a professional chef, and once you have your certificates, diplomas, or degrees from them, you can easily land a job. Of course, there are still the benefits and drawbacks to consider before enrolling in one.

Benefits:

1. The two or more years of studying at culinary schools and institutes assures you of worldwide accreditation and recognition.
2. This also gives you your post secondary diploma.
3. Right after your graduation, you gain recognition as a chef and can easily land you a head position job. If you do land the head position, this instantly assures you of a much higher starting salary.
4. Graduating at culinary schools and institutes also gives you valuable networks and connections with relevant people in the industry.

Drawbacks:

1. It is expensive than vocational schools.
2. It will take you two or more years to receive your certificates and diplomas, and you will also need to look for a place where you can apprentice or train. All in all, this is very time consuming.
3. You will definitely notice that the competition between graduating chefs, especially those who will be graduating with honors, is far fiercer than compared to those graduating at vocational schools.
4. There are some schools and institutes that do not provide chef training. For this reason, you really have to choose the culinary school and institute wisely.
5. In the same vein, you have to check and make sure that the culinary school or institute make you eligible or qualified for an apprenticeship because some of them do not.

These are just some of the pros and cons of both vocational and culinary schools and institutes. So, depending upon your needs, preferences, and budget, you really have to choose wisely.


Chef Matt, the owner of ProChef360Blog, is an expert in culinary arts. He is after all an outstanding chef, having had worked in some of the finest resorts, hotels and restaurants in the world.
His interest, however, in social media was awakened when he started his own websites. Over the years, he took it upon himself to learn everything he can about social media.

Article Source: http://EzineArticles.com/?expert=Matt_Goudge


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Chef Interview Tips – The Interview

Author: Matthew J. Goudge

It is only a few days away from the interview proper, and you have researched and studied all that you can on the company. You have also prepared and answered some of the questions commonly asked. At least, you can now safely say that you will come prepared for the interview.
What else then do you need to do?
The Dress Code
Dressing appropriately is, of course, one of the keys in acing the interview. For this reason, your clothes should be professional as well as smart. Do not "dress to kill," meaning you should never over-accessorize yourself. On the other hand, you should not dress down, too. Show your professionalism by dressing appropriately and professionally.
A Minute and a Half
Opinions and first impressions are said to be developed during the first minute and a half of the interview. For this reason, you have to take advantage of this window of opportunity.
Here are some of the things that you have to be conscious of:

1. Your body language will show who you are before your mouth can even speak for you. It is important then that you have a ready smile on your face when you walk into the door. Make sure, too, that you meet the eyes of the interviewers, especially when you exchange firm handshakes with them, as well as throughout the interview itself. This shows confidence in yourself.
2. Do not sit unless you were offered one, and do not sit unless all the interviewers are seated.
3. Your confidence should show not only in your mannerisms and in the way you speak but also in the tone of your voice. Make sure that you look just as enthusiastic as you sound. In the same vein, make sure that you appear alert and attentive to what is being said during the interview. Never, ever slouch on your seat or fidget too much.
4. Make sure that you completely understand the question first before answering them, and when you speak, make sure that your voice is confident and that you are clearly understood by the interviewers.
5. Speaking too much is a sign of nervousness, so refrain from talking too much, especially about those unrelated to the questions.

Common Do's and Don'ts During the Interview
Do's:

1. Do turn off your mobile phone prior to the interview. It is a big turn-off if your mobile phone suddenly rang in the middle of the interview and there is the awkward silence wherein you all wait whether you will the answer the phone or not.
2. There will be icebreaker questions prior to the interview proper to make you feel at ease, so do take the time to control your nerves.
3. Do address your interviewers appropriately. To be on the safe side, use the usual salutations such as Mr. or Ms.
4. They will ask you why you want to leave your current job, so do answer positively like the need for new challenges and better opportunities. It will just hurt your chances if you bash your previous employer.
5. Since you have researched about the company, do prepare some questions that you could ask the interviews as well. This will show just how interested you are in the position and how much you want to learn more about the company. Remember, you will be working for them if you do land the job, and showing interest in the company can greatly increase your chances of getting the position.
6. Do show confidence at all times, but make sure that you do not come across as being arrogant or even aggressive.
7. Do thank the interviewer after the interview.
8. Do reassert your desire to work for the company and getting the position before you leave.

Don'ts:

1. Do not be late. It is a big no-no in interviews.
2. Do not direct the interview. You are the interviewee, not the interviewer.
3. Do not show ignorance about the company or lack of knowledge about the position you are applying for.
4. Do not lie in your CV and during the interview. In the same vein, do not lie about your qualifications, skills, and expertise by deleting or exaggerating some information about yourself.
5. Do not evade questions, and do not take too long a time in answering them.
6. Do not bash your former employers.
7. Do not fight with your interviewers.
8. Do not give out unnecessary details about yourself like answering questions not even asked.

Article Source: http://www.articlesbase.com/interviews-articles/chef-interview-tips-the-interview-4770911.html
About the Author

Chef Matthew, the owner of ProChef360 Blog, is an expert in culinary arts.
He is after all an outstanding chef, having had worked in some of the finest resorts, hotels and restaurants in the world.
His interest, however, in social media was awakened when he started his own websites.
Over the years, he took it upon himself to learn everything he can about social media.

Understanding the Work of a Personal Chef

Author: Matthew J. Goudge

Nowadays, more and more people are becoming conscious of their health. More people are now choosing to eat healthy. People are avoiding take outs. They are avoiding fast foods. Unfortunately, there are a lot of people who do not have the time to cook healthy dishes. Many people are way too busy with work, so they hardly have time to hit the grocery stores. Their recourse is to hire someone to cook for them. This is the work of a personal chef. This type of chef basically provides meals for people who do not have time to cook for themselves.

What Do They Do?

Basically, personal chefs prepare meals for several clients. They take into consideration the needs and preferences of their clients and accordingly address these needs. There are those who would come to their client's home and prepare the food right at their client's kitchens. There are those who would just bring over the food to their clients. The latter can then refrigerate and freeze these meals.
There are chefs who offer their services to families as well. They basically prepare the meals on a daily basis. Over the years, the number of private chefs has grown. In fact, there is a significant growth over the last two decades. By the year 2005, there is a growth in the number of chefs across the world. Many of these are private chefs or personal chefs.

The Growth of Private or Personal Chefs

The increase in the number of private or personal chefs can be credited to the fact that there are more people who need their services. They cater to busy professionals and two-income families who want a healthy diet but do not have the time to prepare their own meals. It is now easy to find personal chefs or private chefs who offer their services for a reasonable fee. Securing their services is better than buying fast food. It is like eating at a quality restaurant daily.

Becoming a Personal Chef

If you are thinking of a good culinary position, you should definitely consider working as a personal chef. This is a good business if you are going to start a personal chef service. If you have a passion for cooking healthy and quality food, you can definitely make it in this industry. You can avoid sweating pots and pans just to earn money. You can build a network of clients and you can cook for them. You don't have to go to their homes. You can just prepare the food right at your own kitchen. It is not surprising why there are many people who are looking into becoming a personal chef.

Article Source: http://www.articlesbase.com/cooking-tips-articles/understanding-the-work-of-a-personal-chef-4737797.html

About the Author

Chef Matthew, the owner of ProChef360 Blog, is an expert in culinary arts.
He is after all an outstanding chef, having had worked in some of the finest resorts, hotels and restaurants in the world.

His interest, however, in social media was awakened when he started his own websites.
Over the years, he took it upon himself to learn everything he can about social media.

Understanding the Work of a Personal Chef

Author: Matthew J. Goudge

Nowadays, more and more people are becoming conscious of their health. More people are now choosing to eat healthy. People are avoiding take outs. They are avoiding fast foods. Unfortunately, there are a lot of people who do not have the time to cook healthy dishes. Many people are way too busy with work, so they hardly have time to hit the grocery stores. Their recourse is to hire someone to cook for them. This is the work of a personal chef. This type of chef basically provides meals for people who do not have time to cook for themselves.

What Do They Do?

Basically, personal chefs prepare meals for several clients. They take into consideration the needs and preferences of their clients and accordingly address these needs. There are those who would come to their client's home and prepare the food right at their client's kitchens. There are those who would just bring over the food to their clients. The latter can then refrigerate and freeze these meals.

There are chefs who offer their services to families as well. They basically prepare the meals on a daily basis. Over the years, the number of private chefs has grown. In fact, there is a significant growth over the last two decades. By the year 2005, there is a growth in the number of chefs across the world. Many of these are private chefs or personal chefs.

The Growth of Private or Personal Chefs

The increase in the number of private or personal chefs can be credited to the fact that there are more people who need their services. They cater to busy professionals and two-income families who want a healthy diet but do not have the time to prepare their own meals. It is now easy to find personal chefs or private chefs who offer their services for a reasonable fee. Securing their services is better than buying fast food. It is like eating at a quality restaurant daily.

Becoming a Personal Chef

If you are thinking of a good culinary position, you should definitely consider working as a personal chef. This is a good business if you are going to start a personal chef service. If you have a passion for cooking healthy and quality food, you can definitely make it in this industry. You can avoid sweating pots and pans just to earn money. You can build a network of clients and you can cook for them. You don't have to go to their homes. You can just prepare the food right at your own kitchen. It is not surprising why there are many people who are looking into becoming a personal chef.

Article Source: http://www.articlesbase.com/cooking-tips-articles/understanding-the-work-of-a-personal-chef-4737797.html

About the Author

Chef Matthew, the owner of ProChef360 Blog, is an expert in culinary arts.
He is after all an outstanding chef, having had worked in some of the finest resorts, hotels and restaurants in the world.

His interest, however, in social media was awakened when he started his own websites.
Over the years, he took it upon himself to learn everything he can about social media.