recipe

creating recipes like a Chef

EASY guide to creating recipes like a Chef

Easy guide to creating recipes like a Chef Creating recipes might be one of the most challenging tasks when it comes to cooking, culinary arts and being a Chef in general. You might find yourself sometimes looking at these amazing fine-dining dishes that Michelin Star Chefs post on Instagram, TikTok or Youtube, and you tell yourself… wow! How did she come up with this?… It looks incredible, but also unachievable!  What’s the though process here? Where to start from? Well, if that you, you’re in luck! Because that’s exactly what we’ll be breaking down in this blog post, on the example of creating recipes that are a fusion of cuisines.  Hopefully, after reading this blog post on creating recipes, you’ll get from the point of someone who silently admires the works of famous Chefs, to a position of a person who can create your own unique, beautiful and most importantly delicious dishes! Dishes that tell your culinary stories. Case study: Creating fusion recipes Sit down and think, is there a specific cuisine that feels close to your heart and your want to address in your dish? For example, let’s say your family heritage comes from Asia, but you live in the US now, and you’d love to share some true Asian flavors with your American friends. If that’s the case for you, here we go! You got yourself a theme for your first independent dish: American classics with Asian flavors, a.k.a. Asian-American fusion. Let’s take this example and use it for our first case study. Make 2 Lists First of all, creating fusion dishes is A LOT of fun! It’s one of my favorite things to do in cooking. When I need to create a dish that’s a fusion of certain cuisines,  I’d usually take my notepad out and make 2 lists. 1 list for each cuisine, and include in each things like staple dish, iconic flavours, ingredients of each cuisine, and so on. Whatever comes to your mind when you think of the food of that particular country. So for example, in the list of American cuisine I’m writing: Burgers, pizza, soda drinks, high sugar levels, BBQ, ketchup, smoke, hot dogs, fast-food themes, steaks, corn, pumpkins, ranch… sorry my American friends, if what comes to my mind is too unhealthy sounding… you might have totally different things on your list, depending on where exactly you come from in the US, and your family traditions. So just do you, do your own list. And the same goes for Asian list: I have here: rice, sushi, miso, soy sauce, tofu, spice (like … Asia is also a very broad generalization, I’m just giving you an example here… you maybe narrow yourself down a bit more to a specific country or region). Is there anything in-common? Step 2, once you get 2 lists. Look for things that both of this cuisines have in common. For example, American burger has ketchup in it, and in Asian cuisine you find sweetness is also a beloved flavour. So why not, substitute Ketchup for an Asian style sauce? Or in classic burger you’d use these milk buns, why not substitute those with Asian steamed buns with a touch of sesame seeds and sweet umami sauce? You see where I’m going with this? Now it’s your time to brain storm your lists. Once you get this 1st idea, all the other ones would usually start flowing your way, you’ll need to keep up with them to note everything down. I’d recommend to write as many ideas, as you can come up with. It’s always better to have a choice at the end. If you find this blog post useful and would like to learn more about cooking like a Chef and scale UP your overall culinary game, check out my online Culinary Academy. My online CULINARY ACADEMY Start today for just $50

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Peanut Butter Jelly toast plating

Peanut Butter Jelly Toast plating

Peanut Butter Jelly Toast This Peanut Butter Jelly Toast plating recipe is part of my online Food Plating 101 class, where I explain the rules of food plating and show how to creatively plate any kind of dish on the example of 3 courses. Peanut Butter Jelly Toast plating is the 3nd dessert course. As I explain to my students recipes are not the main focus of this food plating class, and in fact I encourage everyone to challenge themselves to plate their favourite dishes in a new creative way. However, if you are curious about the recipe of this Peanut Butter Jelly Toast, check it out below. It is very simple indeed, proving the point that even the simplest of foods could be presented in a beautiful elegant way. Part 1 of 2 – Toast 1 slice of Brioche 50g Clarified Butter FULL RECIPE INCLUDED WITH CULINARY ACADEMY Ingredients, you’ll need Directions Cut a slice of Brioche bread, about 2 inch in thickness. Use an oval cooking cutter and a pairing knife to cut out this shape from the Brioche slice. Take a medium size pan, place on heat. … Full Recipe is Part of the CULINARY ACADEMY Join TODAY and have access to all Classes + Recipes. Once enrolled, you’ll get a LIFETIME ACCESS to the academy, incl. all the new upcoming cooking lectures and modules and this recipe. https://youtu.be/a7XW5XodRE0 ENROLL

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Bouquet Salad

Bouquet Salad

Bouquet Salad This Bouquet Salad recipe is part of my Food Plating 101 online class, where I explain the rules of food plating, teach beautiful presentation on the example of 3 courses. Bouquet Salad is the 1st course and serves as a perfect illustration of how one can plate a simple vegetable salad in a creative and elegant way. As I mention in the class, recipes are not important for the sake of the class. In fact I encourage my students to follow their own food preferences, and challenge to attempt create beautiful plating for their favourite salads. Nevertheless, if you’re curious what’s in this Bouquet Salad, here’s the full recipe. It is very simple indeed. Part 1 – Bouquet Salad 1 large Salad leaf (or 2-3 smaller leaves) Carrots (cut julienne) Mango (cut julienne) Red onions (cut half paysanne) 50g Sugar FULL RECIPE INCLUDED WITH CULINARY ACADEMY Full Recipe is Part of the CULINARY ACADEMY Join TODAY and have access to all Classes + Recipes. Once enrolled, you’ll get a LIFETIME ACCESS to the academy, incl. all the new upcoming cooking lectures and modules and this recipe. https://youtu.be/a7XW5XodRE0 ENROLL now

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Potato ice cream

Potato ice cream recipe

Potato ice cream recipe Create culinary art and show your support for what’s important!   That’s my take on potato ice cream. A very cool and creative version of the ice cream. It might seem a bit too edgy by the sound of it, but I promise you, potato ice cream is VERY COOL!  Give it a try and let me know your thoughts You can watch the full video of me making Potato Ice Cream here Part 1 – Pistachio S’mores shells 2 large potatoes 500g Coconut cream … FULL RECIPE INCLUDED WITH CULINARY ACADEMY Ingredients, you’ll need Directions Cut potatoes into wedges and char on open fire. They don’t need to cook through, they just need to get charred.  Place potatoes into a large pot, add in coconut cream, bring to simmer.  Add in honey and a pinch of salt, and cook on low simmer while mixing from time to time, until the potatoes are completely cooked through and very soft. …. Full Recipe is Part of the CULINARY ACADEMY Join TODAY and have access to all Classes + Recipes. Once enrolled, you’ll get a LIFETIME ACCESS to the academy, incl. all the new upcoming cooking lectures and modules and this recipe. https://youtu.be/a7XW5XodRE0 ENROLL now

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Meringue shards

Meringue Shards

Meringue Shards It turns out Meringues are such a cool thing to play and create with in food! In this post I’ll share with you a quick and easy recipe of making colorful meringue shards. However, this same recipe can be used to make numerous other cool things with a meringue base, like meringue sticks, a.k.a. batons, or even whole edible meringue paintings. You can watch the full video of me making Potato Ice Cream, decorated with Meringue Shards here Meringue shards recipe 3 egg whites 200g Icing sugar 1/4 tsp Cream of TarTar Rum extract Food colourant of your choice Ingredients, you’ll need Directions Bring eggs whites to room temperature and start whipping on medium (going to high) speed. Once you get some foam forming, add in all the icing sugar at once (stop the mixer for that 🙂 ), Cream of TarTar and Rum. Mix at high speed to firm / stiff peaks.  Stop the mixer divide the meringue base into as many parts, as colors you wish to have. Add in the food colourant/s and mix with a spatula, until the colour is evenly distributed. Take a large baking tray, lined with parchment paper. Spread one meringue base and even it out with an offset spatula.  Add in drops of splashes (get creative, do whatever you want at this point) of meringues of other colours and create the texture and pattern with the same offset spatula or regular spatula or even your fingers (clean, of course…). Once you get the right picture, ether leave it like this, or (as I did) circe out the meringues using a round mold and something to remove extra meringue around the mold and really separate the meringue shard from the rest fo the meringue. Bake at 100-110C / 210-230F for 30-40 min.  Enjoy!

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