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As a World Master Chef you have a unique set of skills, knowledge and experience that makes you an expert in your field. We’d love you to share some of your practical skills, knowledge and expertise and share your tips that have helped you throughout your career.
Recipe from Master Chef Eslam Ahmed, Ambassador, Turkey
Classic French Lemon Tart For the Dough: Shortbread Crust For the Lemon Curd: 4 Egg Yolks Granulated Sugar 150g Lemon Juice 100ml Unsalted Butter 100g Salt 5g Lemons (zest of two lemons) For the Meringue Egg Whites 100g Powdered Sugar 200g Procedure: Roll out the shortbread crust over a lightly floured surface Place in the refrigerator for 30 minutes. Preheat […]
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Recipe from Robert Stordy, FWMCS, UK
Merry marmalade Serving: 4 x 450g jars Ingredients: 1k Seville oranges 1 lemon 1.5 litres water 1.5k granulated sugar 75ml Grand Marnier Preparation: Sterilise jars Wash thoroughly Rinse and place on a tray in the oven at about 160?C for about 15mins, alternately boil jars and lids for about 10mins. Method: Use good quality Seville oranges and wash well Remove […]
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Article from Manfred Muellers, Ambassador, MWMCS, South Africa
Manfred Muellers of the Wits Hotel School emphasises the need for drawing up correct purchase specifications. Professional food purchasers realise the importance of defining and describing the proper quality of the products they buy. The term “quality” refers to the suitability of the product for its intended use. Only the people involved in the food services operation know exactly for […]
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