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katsuo

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Bonito or “katsuo” in Japanese are extensively caught by fishermen from Numazu, Shimizu, Yaizu and Omaezaki Harbours (all Shizuoka Prefecture). The main fishing areas are Shizuoka, Mie, Kochi & Miyazaki Prefectures.
It is also called “katsu” (Tohoku Region), “Honkatsuo” (Kyushu Island), “Magatsuo” (Shikoku and Kyushu Islands. N.B.: the same name designates another fish in other parts of Japan!), “Suji” (Yamaguchi & Wakayam Pref.).
It appears on the markets early Spring~Autumn as “sho gatsuo” (first bonito in Spring) and “modori gatsuo” (return bonito end of Autumn).
They are traditionally line-caught but nets have been used extensively in recent years.

credit to http://shizuokasushi.wordpress.com/seasonal-fishes-2-katsuo/

Hanami

My Creation for Hanami Gozen..

Hanami Bento

Hanami Bento

History About Cherry Blossom Viewing

Hanami is one of the most popular events of Spring. Crowds of people – families, groups of friends, and groups from companies sit under the fully open cherry blossoms, usually on plastic tarps, and have a picnic celebration. The picnic fare consists of a wide variety of foods, snack foods, and sake (rice wine) or other drinks. The activities often include dancing and karaoke in addition to the cherry blossom viewing. In very popular places such as Ueno park and Aoyama Cemetary in Tokyo the competition for prime picnic spots is intense.

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What Are the Different Chef Jobs?

Chef Jobs?

There are many different chef jobs that can be found, and they can all range from working as a private chef, a business chef, and even some as researchers. There are numerous titles and job positions assigned to the various stages of cooking, but the main four jobs considered umbrella over the remaining. The Sous Chef is the most common, then there is a Demi Chef and Chef de Partie which are similar, and then there is the elite Chef de Cuisine. All four of these positions require chef training, and they are considered to be steps up the career ladder of cooking.

The Sous Chef is the first of the chef jobs that consists of tasks related to assisting the executive chef. This position is basically the bottom in line when it comes to cooking, but it is always a learning position that allows a person to rise up in the ranks. The Sous Chef is considered to be the right hand person for the main chef, and even though it can be one of the most strenuous positions within this career field, it is also the most rewarding because the chef learns as they earn. This chef is the entry level position that requires basic knowledge and understanding of specific cooking concepts, but allows the person to make mistakes without having a large amount of consequences.

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