Welcome to Advice for chefs
This is a website providing advice to people who are chefs or are aspiring to be chefs. We offer facts about the industry, available jobs, tips and recipes. Most recently, we have added recipes for these exciting fish-based dishes:
Slices of roasted octopus, vinaigrette and candied lemons
Big grilled scampi with Tandoori tarrogan, young carrot blended with candied citrus fruit, reduction of red onion in yellow butter
Mussel tourbillon with blue truffle salsify and bitter clover consommé
Fillet of Turbot, courgette and olive condiment, a light brown butter sauce, and sautee cauliflower with Spanish chorizo
Fried endives, citrus fruit and shortbread
Cooking fashions often err in directions which are difficult to follow, even for professionals. Some imaginative approaches can leave one pondering, "A lot of effort for nothing". Maybe a futile sort of cuisine … in fact, the end result has been so deconstructed, reconstituted, transformed, and recomposed, that it is hard to be recognised … we lose our instinctive "stomach" references.
When you meet an artist, another element comes into play. Here, your spirit begins its search … You don't think anymore about why you are eating, but exactly what you are eating. This cuisine is far from average. It is very thought-out and considered, creative… unusual and unique! Our senses are expected to react. We are filled with feeling as if standing in front of the painting of a great master. This is what we imagine when sitting down in the establishment of a great chef.
In this hunt for emotion, this uselessness helps to change each one of us. These creators interest us by the impertinence of their artworks, confusing our senses and exciting our minds … This futility becomes stunning and enviable. This is how amazing chefs create incredible meals which remain indelibly imprinted on your memory for life!
On this website we provide chefs and would-be chefs with all the advice they need. If you’re looking for information on any of the following please search through our site or get in touch:
In the opinions of many, society has gone ‘very wrong’ in the way it consumes food.
A renowned scientist and global development expert, is on a goal to promote what he believes is a better alternative to the standard global ‘industrial’ food production method, which he considers ‘bankrupt’.
He’s a leading believer in agroecology, a holistic farming model which is governed by organic principles, where food is made by small family farms using environmentally friendly methods which nourish soils for later generations.
The professor originally from the Switzerland, co-chaired the International Assessment of Agricultural Knowledge, a two-year project which involved more than 300 experts from across the globe.
Its 2008 report demanded a radical change in the way the world creates food to ‘better serve the poor and hungry’. It asked for a shift away from the ‘focus on production alone’ and a bigger emphasis on methods which preserve natural resources, supplemented by trade and subsidy reforms and investment in academia, education and training.
If you have any more information on food or the chef profession, please do get in touch.