Chef SOHEL bd

17/03/2026

Bouillabaisse

17/03/2026

Caesar salad

15/03/2026

15/03/2026

Types of Herbs

08/03/2026

50%Onion 25%Carrot 25%Celery is Mirepoix.

04/03/2026

Bouquet Garni?

Bouquet garni হলো ফরাসি রান্নার একটা হার্বের বান্ডিল—
মানে কয়েকটা সুগন্ধি পাতা/হার্ব একসাথে বেঁধে রান্নার সময় ঝোলে বা স্যুপে দেওয়া হয়, আর শেষে তুলে ফেলা হয়।
সাধারণত এতে থাকে:
🌿 Bay leaf (তেজপাতা)
🌿 Thyme
🌿 Parsley stalk
কখনো কখনো যোগ করা হয়:
🌿 Rosemary
🌿 Celery leaf
🌿 Leek leaf
ব্যবহার কী?
Soup
Stock
Stew
Sauce
👉 কাজ একটাই: খাবারে হালকা, ব্যালান্সড সুগন্ধ দেওয়া—কিন্তু পাতা আলাদা করে খেতে হয় না।
বানানোর স্টাইল:
সুতো দিয়ে হার্বগুলো বেঁধে
বা cheesecloth-এ মুড়ে
অথবা modern রান্নায় tea infuser-এর ভেতর

24/02/2026

Top Chef Interview Questions (With 5 Sample Answers)

1) Tell us about yourself and your culinary background.

Sample Answer:
“I am a professionally trained chef with over eight years of experience in high-volume kitchens and fine dining establishments. I began my career as a line cook, mastering fundamentals such as knife skills, sauces, and station management. Over time, I advanced to sous chef and now lead kitchen operations, including menu development, staff training, inventory control, and cost management. My cooking style blends classic techniques with modern presentation, and I prioritize consistency, hygiene, and teamwork.”

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2) How do you handle pressure during busy service hours?

Sample Answer:
“I stay organized, communicate clearly with my team, and focus on prioritization. During peak service, I break tasks into manageable steps and rely on prep systems we established beforehand. I also keep a calm mindset because panic spreads quickly in a kitchen. By maintaining discipline and supporting my team, we deliver quality dishes on time without compromising standards.”

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3) How do you ensure food quality and consistency?

Sample Answer:
“I use standardized recipes, precise measurements, and regular tasting throughout service. I also train staff thoroughly so every dish meets the same presentation and flavor profile. Daily quality checks for ingredients, proper storage, and strict hygiene practices are essential. Consistency is achieved through systems, not guesswork.”

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4) Describe your experience with menu planning and cost control.

Sample Answer:
“I design menus based on seasonality, target customers, and profitability. I calculate food costs for each dish and adjust portion sizes or ingredients to maintain margins without sacrificing quality. I also minimize waste by cross-utilizing ingredients across multiple menu items and monitoring inventory closely.”

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5) How do you manage and motivate kitchen staff?

Sample Answer:
“I lead by example,

09/01/2026

4 part of a salad

1)Base
2)Body
3) Dressing
4) Garnish

25/12/2025

Merry🎄🎆🌲 Christmas🧑‍🎄🤶🎅 2025,
Manager, Executive Chef and HR and my Friend 🎅🤶🧑‍🎄🌲🎆🎄🇪🇺🧨🎇🎂.