Professional Kitchen Archivi - Page 16 of 20

22 Nov

Escoffier and the “Brigade de Cuisine”

Thursday January 12th, 2023
By Giulio Virduci

Here's a post about a chef who has perhaps changed the professional catering industry forever: Auguste Escoffier. Born in Nice, Fran...

18 Nov

cateringequipment, Virdex News

The Xitomatl

Thursday January 12th, 2023
By Giulio Virduci

The history of the tomato is somehow fascinating. Do you know that it was among the first artificially selected fruits? It is native...

20 May

cateringequipment, Virdex News

Caciocavallo of the emigrant

Thursday January 12th, 2023
By Giulio Virduci

By the early 20th century, immigration had become a mass phenomenon in the United States. Facing hordes of desperate people from Eur...

11 May

Virdex News

The art of Carvery

Thursday January 12th, 2023
By Giulio Virduci

Yes, because carving food is an art: that was the main point of "Il trinciatore" (the Carver), the book written by Vincenzo Cervio, the...

06 May

Virdex News

There’s something (frying) in the air

Thursday January 12th, 2023
By Giulio Virduci

So, buckwheat isn't properly "wheat". Hay fever isn't a "fever" And air fryers aren't actually "fryers". Don't get me wrong: I'm n...

16 Apr

Virdex News

The Wunderkammer

Thursday January 12th, 2023
By Giulio Virduci

From the second half of the 16th century, and up to more or less the beginning of the 19th, a phenomenon had been quite popular among t...

15 Apr

Virdex News

Bart Simpson and the plughole

Thursday January 12th, 2023
By Giulio Virduci

Do you like the Simpsons? Well, I have loved them, ever since I was a child. Anyway, in one episode (Bart vs. Australia), Lisa expla...

13 Apr

Virdex News

A kitchen “out of this world”

Thursday January 12th, 2023
By Giulio Virduci

What if I tell you you can have a starship in your kitchen? Better said: you could assemble one using prep tables and all the other fu...

11 Apr

Virdex News

Amber and electricity

Thursday January 12th, 2023
By Giulio Virduci

Do you like amber? Yeah, who doesn't! That gem made of fossil plant resin is awesome. And it was appreciated since ancient times for...

10 Apr

Virdex News

Romans, Gauls and “Le coq au vin”

Thursday January 12th, 2023
By Giulio Virduci

One of the best-known symbols of French cuisine in the world is the “coq au vin” (stop giggling!): a cockerel, or simply a chicken, mar...

Tag Archives: Professional Kitchen

Chefs, Hats, Pleats and Eggs

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