Gourmet cuisine, that much is certain, is highly complex and behind it lies an extremely professional coordination of the white brigade. A real team effort.
To bring high-quality dishes, beautifully arranged, for a larger number of people to the guest’s table in the shortest possible time, how does that work? Gourmet cuisine, that much is certain, is highly complex and behind it lies an extremely professional coordination of all those involved. But how exactly do these many areas of responsibility fit together? The sous-chef, the chef de partie, the young chef or the post chef. The sauce chef as well as the side dish chef. Vegetables, fish, soups, barbecue, fried food, meat.
Every gourmet kitchen bears the signature of its chef. It reflects the cumulative experience of an individual career – years of apprenticeship, years of travel and home always play a major role. From these experiences, the chef’s style of cooking is formed and his approach to the items in his brigade and the emergence of a great whole.
In the midst of the greatest tension, just before the dish is passed in multiples through the pass to the service staff, a photographer must be as if invisible to the team.
Plate dishes from top chefs
Concentration and precision in the kitchen
And always that look! Not only employees or cooking class participants feel it. The langostinos in the salamander (an oven with strong top heat) are also fixed with the eyes of star chef Thomas Kellermann
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