The personal website of Chef John Brand
notes on areas of focus
Thankful I was able to stand in front of proud parents and families who supported the graduating class. Thankful for the recognition of the Culinary Institute of America as an ambassador. I talked about most of this and a little more on Friday morning. CIA Commencement Speech April 13th I thank you, I congratulate and …
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I found more kitchen notes while cleaning out the toolbox. Old menus often used the names in previous centuries that were inspired by famous people. Kings, queens, authors, artists and politicians and actors as well as significant historical events and geography. Below are representative examples of an extensive list. Agnes Sorel~ mistress of Charles the …
Glossary of Traditional French Culinary Terms A growing collection of terms used in the kitchen, some taught and spoken, some forgotten. A A la carte ~list of food items priced separately A la mode ~in the fashion Abaisse ~a piece of dough rolled to required size Abaitis ~winglets, giblets of poultry, (de Volaille) Aboyer ~the …
Methods: This is a living list of crucial cooking standards that every cook should know. This can be updated or changed but a basic set most kitchens should use. Some chefs may differ on these and others need to use these methods. You only know as much as the people you work with. Know enough …
Dear Applicant: Thank you for your interest in working with me and with the kitchen team as well as this company. Before we get to the particulars and meet at my restaurant for a cup of coffee, please do yourself a favor and look up the place you are applying to before you accept the interview. Look …
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Kitchen Fundamentals We Will: Perform our jobs with professionalism and dedication Taste everything as we prepare it and before we serve it Serve top quality, fresh and wholesome food, from the first croissant to the last dessert Know where our food comes from Treat our colleagues with respect and dignity Treat our products and kitchens with …
Basic, basic fundamental knowledge for cooking. Simply put, these are things every cook should know. More to be added later. Definition of ‘sweat’ as it applies to vegetables. Why salt is important to the aforementioned application. Rapid cooling technique for cooked items to include liquids and solid foods. Cross contamination of every food must be understood. Temperature …
Chef John Brand 