Article | chefborhan

Recipe for a good chef

Sift through two cups of obedience,
Two tablespoons of discipline
One tablespoon of punctuality and set it a side.
Beat five eggs of integrity
Three cups of sweetness of confidence
One cup of hard work and to that add a pinch of experience
Knead well all this obedience, punctuality and discipline with confidence.
Then put in to a flexible greased pan
With the value of the time and learning together bake in the oven of education.
Remember to cover with a thick cover of love and care.

Decorate with a positive attitude and unparalleled hospitality with a through smile and serve to the valuable customer with proud of your product.

If You compile all of this defiantly you will be successful in achieving your goal in the professional hospitality industrial there is no doubt.

A true life experience of a chef

I am simply going to give you the naked truth of a Chef is a very physical profession requires much training and hands on experience. He has to do his studies for many years in the culinary arts. Most of the training is done in a working environment.

How to properly prepare meals in a professional kitchen environment. Food plays a vital role Chef has to train his mouth and nose also good sense of the culinary arts visualize appearance to increase his educational part of tastings different varieties of food with five sense as a chef the greatest thing is that. Otherwise It would very difficult to prepare a good meal if you can't decipher the differences from one spice to another; or if you do not know which spices go well together and which ones don't. Frankly chef must understand the reaction of ingredients in preparation and cooking also professional look at the culinary arts . This is why every trained chef has learned that you need to vary the size, shape, color, height and texture of foods that you put on the same plate another point of contention with professional chef. This is a real-life experience that readies you for success in the culinary industry.

How a sucsessful chef think about mistakes & fail

If you fail that is not end in your life that is an opportunity to realize avoiding making mistakes again and again

In my 35 years culinary history some time has a team we are failed after failure actually I take the total responsibility for that without pointing to others, or passing to my bottom line blaming others. I look back at my failure point very deeply and learn from it and start from bottom even harder by avoiding those mistakes and getting the maximum benefit in a mindful manner. I never give up; I will try my every way to find where it is called Success. I never lose my strong confidence on it. Challenges are the best achievements in my life called lessons. I go forward and seek further; knowledge and understanding is a very deep process with great benefits from this lesson. I always thinking of what we can do to help others by our valuable knowledge and understanding, it is called a secret ingredient of culinary practice.

Are there other things you would add to the list? Please share your thoughts.

Never lost sight of my culinary challenges

35 years before my aim to become a professional executive chef one day. To reach my goal I worked very hard for it, I never lost sight of my culinary challenges. By come across all difficulties, passing from one-step of success to another I keep on moves forward. I love and respect for food and cooking, my cuisine reflects flavors from around global food should be fun and entertaining some of our guest. When I look back on this valuable experience with both pleasure and gratitude having given a high level of professional commitment.

Personal success comes in many different forms

I feel real satisfaction & Personal Success with my profession actually when people enjoy my Classic food and give truly excellent points good comments. What I really cook for them with Confidence to their right perfection to impart a dish that particular flavor and right texture techniques what I used to obtain best results. As a being a professional chef that must it’s my Natural ability to creating a delicious dish with hygienically-the concept I believe it is not a easy task I am working towards continually Creating useful culinary tools which others to enjoy. It great entertaining of understand and learn the mistakes and improve together to create a own renaissance

The philosophy of tradition and innovation in food and life style.

The ambition to stir feelings and emotions to excel in the culinary scene of Taste Tradition, whenever I taste a traditional dish of a country, I seem to absorb all its cultural values, history and traditions. It makes me want to know about the country, region and people there. The general concept that I practice is to always try to maintain my cooking styles and at the same time show respect to the traditional