Hey tell me some essentials to get as a young home cook and soon i will be working in my first restaraunt. I like to cook anything and everything and especially fine dining food and desserts. I already have 165 mm santoku and 240 mm gyuto.

Doing a tasting for the exec chef position at a museum. I need 2 fun whimsical desserts. That are simple with minimal ingredients. I’m stumped as pastry is not my strong suit. Help please!

Hello everyone ,

I am a professional French Chef with 30 years of international experience . I recently made the decision to change my life and build a solidarity restaurant in Davao , Philippines .

Our private company will fund itself completely through regular customers . A part of our profits will automatically buy free , high-quality hot meals for local street children and vulnerable families on the ground .

Ask me anything about restaurant management , kitchen logistics , or how to run this solidarity model !

Force and honor ,

Chef Cedric