The HORECA sector has immense power. This power is driven by its people. Investing in them, developing their skills and ensuring they are equipped to face the ever-evolving challenges of the sector...
What is Confit? Confit is a traditional French cooking technique that involves cooking meat, vegetables or fruit over low heat for a long time. This method involves braising the food in its own fat or with sugar...
What is Al dente? Al dente is a cooking term used specifically for pasta and vegetables. Meaning “just right for the tooth,” this term means the food is neither too hard nor...
Taste tourism and gastronomy festivals are unique events where travel and culinary culture come together around the world. They contribute to the local economy and offer visitors unforgettable experiences. Increasingly...
Julienne is a chopping technique that is frequently used in the art of food preparation and is indispensable in professional kitchens. This technique, which has spread from French cuisine to world cuisines, provides aesthetic presentations and balanced cooking...
In culinary arts, the term "tempering" refers to the process of bringing particularly delicate ingredients to the right consistency and achieving the desired properties. This technique is especially useful when working with chocolate, eggs or liquid ingredients...
French cuisine is famous for its sophisticated flavors in world gastronomy. Among these flavors, "gratin", a cooking method that is both practical and eye-catching, draws attention. Gratin is the...
Taste is one of the most enjoyable experiences of human life. Besides sweet, salty, sour and bitter tastes, there is another taste that complements the others and is indispensable for meals...
Hollandaise sauce (French: "Sauce Hollandaise") is one of the most elegant and basic sauces of French cuisine. With its creamy consistency, slightly buttery flavor and bright yellow color, it complements many dishes...
Dough, one of the basic building blocks of the kitchen, has a wide range of uses in world cuisines. Among these, "çu dough", which stands out with its unique structure, is especially a part of French cuisine...
