The Foreign Chef

12/09/2025

👨‍🍳 Kitchen এ Promotion কিভাবে হয়?

অনেকে ভাবে শুধু reference থাকলেই promotion পাওয়া যায়। আসলে promotion নির্ভর করে মূলত তোমার কাজ, দক্ষতা আর attitude এর ওপর।
Promotion পাওয়ার প্রধান কারণগুলো:

1. Skill & Performance (দক্ষতা ও কাজের মান)

দ্রুত ও পরিষ্কার কাজ করতে পারা

নতুন নতুন ডিশ শিখে রান্নায় creativity দেখানো

চাপের মধ্যে cool থেকে কাজ করা

2. Leadership & Teamwork (দলকে পরিচালনা করা)

অন্যদের guide করা, junior দের শেখানো

টিমের সাথে ভালো communication রাখা

কোনো সমস্যা হলে solution খুঁজে বের করা

3. Consistency (ধারাবাহিকতা)

প্রতিদিন একই মানের কাজ করা

দেরি না করা, discipline মেনে চলা

hygiene, safety follow করা

4. Attitude & Responsibility (মনোভাব ও দায়িত্বশীলতা)

senior chef যা বলে সেটা ভালোভাবে follow করা

ভুল করলে admit করা, blame না দেওয়া

restaurant/hotel এর reputation মাথায় রেখে কাজ করা

5. Loyalty & Experience (অভিজ্ঞতা)

একই জায়গায় কিছুদিন ধরে ভালো কাজ করা

employer বুঝবে তুমি long-term কাজ করতে আগ্রহী

👉 তাই যদি তুমি kitchen এ সবসময় ভালো performance দাও, senior দের respect করো আর টিমকে help করো—তাহলে reference ছাড়াও promotion আসবে।

09/09/2025

07/09/2025

🌌 Blueberry Mirror Glaze Cheesecake
Ingredients

For the crust:

150 g (1 ½ cups) digestive biscuits or graham crackers, crushed

70 g (5 tbsp) melted unsalted butter

2 tbsp sugar (optional)

For the cheesecake filling (no-bake):

400 g (14 oz) cream cheese (room temperature)

250 ml (1 cup) heavy cream (cold)

120 g (½ cup) sugar

2 tsp vanilla extract

8 g (1 tbsp) gelatin powder + 3 tbsp water (for setting)

For the blueberry glaze:

100 ml (½ cup) blueberry juice (or blend blueberries and strain)

50 g (¼ cup) sugar

5 g (½ tbsp) gelatin powder + 2 tbsp water

For decoration:

Fresh blueberries

Edible flowers (like violets or pansies)

Fresh mint leaves

Instructions

Make the crust:

Mix crushed biscuits with melted butter (and sugar if using).

Press firmly into the bottom of a cake ring or springform pan.

Refrigerate for at least 30 minutes to set.

Prepare the cheesecake filling:

Bloom gelatin in water for 5 minutes, then melt gently.

Beat cream cheese and sugar until smooth. Add vanilla.

Whip cold heavy cream separately until soft peaks form.

Fold whipped cream into the cream cheese mixture. Stir in melted gelatin.

Pour over the chilled crust. Smooth the top. Chill for 3–4 hours until firm.

Make the blueberry glaze:

Bloom gelatin in water.

Heat blueberry juice and sugar until warm, then stir in gelatin until dissolved.

Let cool slightly (lukewarm, not hot).

Pour gently over the set cheesecake to form a glossy glaze. Chill 1 hour to firm up.

Decorate:

Top with fresh blueberries, mint, and edible flowers.

Serve chilled for a refreshing, silky finish.

✨ Result: A creamy no-bake cheesecake with a crunchy base, smooth filling, and a stunning purple-blue mirror glaze topped with fresh fruit and flowers.

07/09/2025

🍒 Fluffy Pancakes with Cherry Sauce & Whipped Cream
Ingredients:

For the Pancakes:

1 1/2 cups all-purpose flour

2 tbsp sugar

1 tbsp baking powder

½ tsp salt

1 cup milk (warm)

1 large egg

2 tbsp melted butter (plus more for cooking)

1 tsp vanilla extract

For the Cherry Sauce:

1 ½ cups fresh or frozen cherries (pitted)

¼ cup sugar

1 tbsp lemon juice

1 tsp cornstarch mixed with 2 tbsp water (for thickening)

For Topping:

Whipped cream (freshly whipped or store-bought)

Fresh cherries, raspberries, or other berries

Fresh mint leaves (optional)

Powdered sugar (for dusting)

Instructions:

Make the Pancakes:

In a bowl, whisk together flour, sugar, baking powder, and salt.

In another bowl, mix milk, egg, melted butter, and vanilla.

Combine wet and dry ingredients, stirring just until mixed (don't overmix).

Heat a nonstick pan over medium heat, lightly butter it, and cook pancakes (about ¼ cup batter each). Cook 2–3 minutes per side until golden and fluffy.

Prepare the Cherry Sauce:

In a small saucepan, combine cherries, sugar, and lemon juice.

Cook over medium heat until cherries release juice.

Stir in cornstarch mixture, cook 1–2 more minutes until thickened.

Assemble:

Stack pancakes on a plate.

Spoon cherry sauce generously over the top.

Add whipped cream, fresh berries, and a dusting of powdered sugar.

Garnished with mint leaves for a fresh finish.

Serve warm for a decadent breakfast, brunch, or dessert that's sure to impress!

05/09/2025

🍋✨ Lighter Treacle Tart

A simple yet indulgent British dessert with golden syrup, lemon, and buttery pastry — made lighter but still full of rich flavor!

Yield: 8 slices
Prep Time: 20 minutes
Cook Time: 25 minutes
Additional Time: 15 minutes
Total Time: 1 hour

🛒 Ingredients

1 sheet shortcrust pastry

400 g golden syrup

150 g fresh breadcrumbs

Zest and juice of ½ lemon

1 egg, lightly beaten

Instructions

1. Preheat oven to 190°C. Line a tart tin with pastry and trim the edges.

2. Chill the pastry case for 15 minutes, then bake blind for 10 minutes.

3. Warm the golden syrup gently in a pan.

4. Stir in the breadcrumbs, lemon zest, and juice. Mix well.

5. Pour the mixture into the pastry case and smooth the top.

6. Brush pastry edges with beaten egg.

7. Bake for 25 minutes, until the filling is set and pastry golden.

8. Cool slightly before serving.

Serving Tip

Enjoy warm with a dollop of clotted cream, vanilla ice cream, or a drizzle of custard!

04/09/2025

Chocolate Mousse Entremet 🍫✨

Ingredients:

For the chocolate sponge:
- 3/4 cup (90g) all-purpose flour
- 1/4 cup (25g) cocoa powder
- 1/2 tsp baking powder
- 1/2 cup (100g) granulated sugar
- 2 large eggs
- 2 tbsp unsalted butter, melted

For the chocolate mousse:
- 1 1/2 cups (360ml) heavy cream
- 1/2 cup (120g) dark chocolate, melted
- 1/4 cup (50g) granulated sugar
- 2 tsp gelatin powder + 2 tbsp water

For the crunchy base:
- 1/2 cup (60g) crushed feuilletine (or crispy cereal)
- 1/4 cup (60g) melted dark chocolate

For the chocolate mirror glaze:
- 1/2 cup (100g) dark chocolate
- 1/2 cup (120ml) heavy cream
- 2 tsp gelatin powder + 2 tbsp water
- 1/4 cup (50g) glucose syrup

Directions:

1. Preheat oven to 350°F (175°C). Line a cake pan with parchment paper.
2. For the sponge, whisk eggs and sugar until fluffy. Fold in flour, cocoa powder, and baking powder. Stir in melted butter. Bake for 12-15 minutes. Let cool.
3. For the crunchy base, mix feuilletine and melted dark chocolate. Spread in a ring mold and freeze.
4. For the mousse, heat cream and sugar. Dissolve gelatin in water, then stir into melted chocolate. Cool slightly, then fold in whipped cream.
5. Assemble: Layer chocolate sponge, crunchy base, and chocolate mousse in a mold. Freeze for at least 4 hours.
6. For the glaze, dissolve gelatin in water. Heat cream, glucose, and dark chocolate, then mix in gelatin.
7. Unmold frozen entremet, pour glaze over, and let set. Enjoy!

Prep Time: 1 hour | Cooling Time: 4 hours | Total Time: 5 hours

03/09/2025

03/09/2025

Olive❤️🇫🇯