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Welcome @CKitchenAtelier

Hi! I'm Chloe from CKitchenAtelier my french cooking atelier overseas, let's chat and explore about food techniques, recipes, training, tea and everything interesting related to cooking/patisserie here.                                                                             What is CKitchenAtelier Currently (2023), CKitchenAtelier is a welcoming space for all foodies, but it will continue to evolve over time. So, welcome here and let's get started! Ah and also, I am a geek and I love productivity so you may find some tech/productivity stuff along the way ;) Want to be in touch? Contact me  ---------- What is on the menu Professional learning guide: Commercial Cookery Cert III & IV CAP cuisine Recipes Ingredients Techniques Chef’s profiles Kitchen equipment Geekery
Recent posts

Become a French Certified Cook CAP Cuisine - Overseas guide

If you aspire to become a chef in France, the main training/certification to obtain is the CAP Cuisine The Certificat d'Aptitude Professionnelle (CAP) Cuisine is a vocational education and training (VET) qualification that provides comprehensive training in the fundamentals of culinary arts. It is also well recognized overseas because of the French fondations of fine dining cuisine. It covers essential skills such as food preparation, cooking techniques, kitchen organization, hygiene and safety, and menu planning. It is actually very similar to the Commercial Cookery Cert III as there are based on the same Escoffier (French Chef who laid the fondation of the gastronomic cuisine) and French influence fondations.  While it is absolutely possible to become a self-taught chef through experience, following the CAP Cuisine program in a reputable vocational school can provide benefits such as a better salary, networking opportunities, employment recognition, and foundational skills. Wit

Becoming a Chef in Australia: Cert III and Cert IV in Commercial Cookery

If you aspire to become a chef in Australia, the main training to follow is Cert III, or more recently Cert IV in Commercial Cookery. While it is absolutely possible to be a self-taught chef through experience, following this certification in a reputable school can provide benefits such as a better salary, networking opportunities, employment recognition, and foundational skills in the food and hospitality industry. There are various options available to follow this certification for culinary arts, as it is based on unit validations by a certified organization. Unlike in France for the CAP cuisine (the equivalent certification), for example, where you train separately from the formal practical and theoretical assessment, which happens sometimes in May/June (it is free but you need to register via a school or as a candidate libre). You can find more information here (coming soon). Photo by  Siora Photography  on  Unsplash What is it? First it is named commercial cookery because it i

Hazelnut and Pistachio perfection: Learn the secret techniques of nut paste and praline

For connoisseurs of fine desserts, paste and praline are two essential ingredients for creating decadent and indulgent treats. Spread on toast or used as a base for next-level ganache or fillings, these preparations should be a delicately added basic in your pantry to take your recipes to the next level.                                                                        View this post on Instagram A post shared by CKA (@ckitchenatelier) While the terms Praline and paste may seem interchangeable , there are significant differences between them: Paste is a smooth mixture made by grinding nuts or seeds into a thick, creamy consistency. This versatile ingredient can be used as a base for pastries, cakes, ice creams, or as a filling adding a subtle or robust flavor to your creations. Praline , on the other hand, is a type of paste made by caramelizing sugar with nuts, typically almonds or hazelnuts. Praline provides a sweet, nutty crunch that adds texture a

Kitchen Material Basic and Advanced

Here the asked LIST: the must have Kitchen Materials for aspiring cook, CAP/Commercial Cookery Cert III and Culinary Arts program!  As requested by lot's of you here is the list and a good idea of the basic materials you need as an aspiring cook. If you later decide to pursue professional certifications, you will already have the right tools. How handy! Revision:  2023 Photo by Oleksandr Kurchev   As you may know already I pursue the Australian Cert III in Commercial Cookery and the French CAP (as a “candidat libre”) while becoming a chef. This list is a solid guidance inspired by professional institutions and additional equipments you will need to get and master during your training. If you are interested in professional certifications, please have a look at my articles on French CAP (coming soon) and Commercial Cookery Cert III   for more information.  Essential Kitchen Items: Kitchen Tools (The List bellow) (Professional) Non-slip Shoes (Professional) Uniform (recommend ha