• Skip to main content
  • Skip to footer

The Culinary Connect

Cook Like a Chef

  • Home
  • Cookbook Reviews
    • Technical Cookbooks
      • Culinary Artistry
      • On Food and Cooking
      • The Food Lab: Better Home Cooking Through Science
    • Culinary Masters
      • The Fat Duck Cook Book
      • The French Laundry Cook Book
      • Alinea
    • Chef Biographies
      • The Devil in the Kitchen: Sex, Pain, Madness, and the Making of a Great Chef
      • Kitchen Confidential
    • Front of the House
      • Charlie Trotter’s Lessons in Service
  • Flavor of the Week

Main Content

Behind The Scenes Access Like
Never Before
Disclaimer: Everything you are about to see is raw and uncensored. If you are unable to take the heat, please refrain from entering the kitchen. THE CULINARY CONNECT Real Insight From Real Chefs

Latest News

  • Do Chefs Listen to Criticism of Their Food by Customers?
  • Becoming a Chef – Questions to Ask Yourself
  • Bobby Flay: America’s Chef or America’s Tool?
  • Changing the Kitchen Culture
  • Do Michelin chefs cook for their families?
  • How can I apply for jobs at restaurants without any culinary art degree to my name?
  • How can I get a job at a Michelin restaurant or a good creative restaurant?
  • How can I survive culinary school?
  • How culinarily accurate is the film Ratatouille?
  • How do high level chefs usually learn new recipes?
  • I'm eating at The French Laundry for the first time tonight. Any tips on how to get the most out of my meal?
  • If I were to create my own culinary arts bootcamp, what subjects should I include in my curriculum?
  • Is an air fryer just a mini convection oven?
  • Is Emeril the best chef in the world?
  • Is it hard to get into Monroe College's culinary program in New Rochelle, NY?
  • Is it possible to deep fry a steak?
  • IIs it true that every chef has cut his finger at least once or twice during his career?
  • Is there a service where I can list ingredients I have and get suggestions of food I can make?
  • Lady in the Kitchen: A Female Chef’s Story
  • My five-year-old wants to cook like the kids on Masterchef Junior - how do I get him that kind of training?
  • What are some dishes that do not deserve to be ranked "best" since the main ingredients are often sourced from large food suppliers, NOT homemade?
  • What are some tips for avoiding cutting oneself while using a kitchen mandolin?
  • What are the best gadgets for chefs?
  • What are the best gadgets for the kitchen like The Slap Chop and the stuff like that?
  • What are the best risotto ingredients?
  • What are the differences between a roux and a beurre manié?
  • What foods would I make with coriander spice?
  • What happens to the cooked food on food channels once the show is over?
  • What is it like to eat at Per Se?
  • What is the best way to blanch vegetables and greens? How much nutrition is retained after this process?
  • What is the best way to learn the chemistry behind cooking?
  • What should I do to stop my family from causing cross-contamination while cooking?
  • Who is the best cook or chef in the world?
  • Do the rewards of being a chef outweigh the hardships?
“If you thought cooking was boiling some pasta and whipping up a sauce – you will never understand a real cook. Keep cooking with a deep passion, and every day you will have the power to emit positive energy, love, culture, life experiences, and great-tasting food to the world.”

Flavor of the Week



    Footer

    culinary connect logo

    Other links

    Techniques

    Glossary

    Sitemap

    Want our best culinary tips?

    We send out our best strategies in a juicy weekly newsletter. Only value.

      Copyright © 2021 The Culinary Connect • All rights reserved.