The Chef Cafe degree in Gastronomy at Senac University Center, Campos Do Jordao. fluid tripod head

A nice lunch, dinner or weekend starts with good preparation of the dishes. This is fact, who does not want to be recognized by family or friends, for that fantastic recipe, even if that white rice or beans that thick broth made there at the time. It is a good preparation begins fluid tripod head at the base, but that would be a basis in the kitchen ?? A base in the kitchen would be yes, the names of the preparations, the types of cuts that we use in preparing a recipe of a fund or vegetable broth. To better understand'll post here a vocabulary (terminology) gastronomy, for you readers fluid tripod head have a base to make the recipe over the weekend and surprise guests. Stay tuned, for I will be posting extensive gradually (2 times per week) until we get the names of cuts of vegetables, then the cooking methods and so on. You'll be superstars in the subject of professional kitchen with this short summary. And then we !!! Embark on this journey around the world gastronomy !!
Baveuse - filled omelette, stewed
Posted by The Chef Cafe at 16:57
The Chef Cafe degree in Gastronomy at Senac University Center, Campos Do Jordao. fluid tripod head Post graduate in business administration from FGV / Connection Taubaté. Acting in the area for more than four years, performing in prestigious restaurant in the valley of paradise, Le Bistro Restaurant and Quiririm of Campos do Jordao, reaching sub-head the kitchen. In domestic environment came to do an internship fluid tripod head in one of the largest hotels in the world, the Intercontinental Rio de Janeiro, where he met the French Executive Chef David Jobert. Founder of Cafe Chef Group, a company that operates in the market for enventos companies, franchise fluid tripod head and residential events, in the mold of a Chef Household. Provider of consulting services for restaurant, inns and small hotels in the areas of food and drinks. View my complete profile