C Kitchen Atelier

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

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