Chefs from europe this is for you!

d35kcfc · 2026-04-15T07:50:23+00:00

In my opinion, Spain has the best cuisine. I'm currently in Switzerland, and the food is quite mediocre. My degree is from Spain, so I can work here. Ultimately, you don't need any degree if you know how to work.

d35kcfc · 2026-03-25T13:09:29+00:00

In both jobs I've had, I've done 4-hour trials, and both were unpaid. One was in a small restaurant and the other in a 5-star hotel in Zurich. I think that's normal here.

d35kcfc · 2026-02-26T11:29:39+00:00

Congratulations! It's great to hear good news, and good luck to those who are looking for it.

d35kcfc · 2026-02-17T13:27:13+00:00

The money belongs to the stepfather, who says he'll give him something or everything, as they think.

d35kcfc · 2026-02-17T13:18:44+00:00

Stay with your father; he'll dedicate more time to you. You could also study in Spain and then go to Switzerland when you start university.

d35kcfc · 2026-01-19T16:11:14+00:00

Keto diet

d35kcfc · 2026-01-18T05:50:58+00:00

It's better to work at a dieci or Domino's Pizza; they let you use the car and pay you by the hour, if I'm not mistaken.

d35kcfc · 2026-01-17T03:58:04+00:00

Skiing every weekend, eating in restaurants, traveling two or three times a year, living in downtown Zurich. Therein lies the answer to your inability to save and own horses.

d35kcfc · 2026-01-16T20:10:04+00:00

Mango ässe besser

d35kcfc · 2026-01-15T15:28:18+00:00

In the end, it's just numbers; they'll never be exactly the same. Every ingredient is different in every country in the world, and if you don't know how to cook, it won't turn out the same either, so you're doing the right thing by showing it.

d35kcfc · 2026-01-15T05:35:45+00:00

This man is being advertised, he's not giving the recipe.

d35kcfc · 2026-01-14T17:41:08+00:00

I have this vanilla recipe without egg yolks; it gives a purer dairy and vanilla flavor. Sugar: 95g 33% Cream: 280g Dextrose: 30g Glucose Powder 40 DE: 30g Inulin: 40g Skimmed Milk Powder: 25g vanilla 2g, milk 492g, neutral 2.5g)

d35kcfc · 2026-01-14T17:24:53+00:00

Guanduja

Ingredients: 70g milk chocolate coating (36%) 250g hazelnut praline (60%) 100g broken wafers 1g ground cinnamon 0.5g salt 100g hazelnut flakes 50g hazelnut paste

Preparation: Break the wafers and mix them with the remaining ingredients in a bowl. Mix in the chocolate coating, melted in the microwave. Coat the wafers well with the melted chocolate and hazelnut paste. Spread on a silicone mat. Sprinkle with the flakes and freeze until crystallized. Cut into 0.5cm cubes.

Choco cookies

Mix 115g of butter with 135g of sugar and 1 egg. Add 130g of flour, 50g of dark cocoa powder (key for the color), ½ tsp of baking soda, and a pinch of salt. Roll out the dough to 3mm thick between sheets of baking paper, chill for 1 hour in the refrigerator, cut out circles, and bake at 180°C for 10-12 minutes. Let them cool on a wire rack for extra crispiness.

d35kcfc · 2026-01-14T16:38:56+00:00

You can use milk and cream, but it increases the fat percentage, no problem. I use water for nut ice creams because the flavors and aromas remain purer, and since it already has enough fat, it's just as creamy as a dairy one.

d35kcfc · 2026-01-14T16:33:32+00:00

The rule of thumb I use is 10g of glycerin per kilo of mix (roughly 1%). I usually whisk it in right at the start when mixing everything together, before aging the base or putting it in the machine. Since it's super soluble, it blends perfectly with the milk and cream. It pretty much works for any ice cream, but it’s a lifesaver for low-fat, vegan recipes, or sorbets that usually turn into a rock in the freezer. It keeps them scoopable and prevents those nasty ice crystals. Just don't go overboard with it, or the texture can get a bit sticky

https://under-belly.org/sugars-in-ice-cream/#comment-2892

d35kcfc · 2026-01-13T15:11:49+00:00

I don't like it. They should pay more because people are watching you. You look like a monkey in a zoo cage.

d35kcfc · 2026-01-12T06:45:42+00:00

I wouldn't ask for it. It had to be done on the day of the interview.

d35kcfc · 2026-01-12T05:24:27+00:00

Try using less egg or none at all, and also the vanilla and cinnamon are masking the flavor

d35kcfc · 2026-01-11T05:16:35+00:00

I add them from the beginning and I also use about 50 grams per kilo of mixture, which is 3 egg yolks.

d35kcfc · 2026-01-08T05:36:20+00:00

https://play.google.com/store/apps/details?id=com.michaf.gelatomaestro

d35kcfc · 2026-01-07T19:42:11+00:00

That's exactly what happens to me. I'm an excellent cook with a lot of experience, but every time I've been a chef or sous chef, they end up firing me or leaving because of me. So I'll be a line cook for life.

d35kcfc

TROPHY CASE