One to One: Victor Gielisse, CMC

One to One: Victor Gielisse, CMC

The CIA master chef turns his razor-sharp focus to batch cookery, with an aim to give chefs the tools they need to further elevate the quality of this style of cooking.

Batch Cooking: A cooking technique in which appropriately sized batches of food are prepared several times throughout a service period so that a fresh supply of cooked items is always available.

That's the definition. But to execute this technique, at a time when foodservice customers of all ages are expecting bolder flavors, healthier options and more, is the mark of a tr

Register to view the full article

Please register to access this content.

Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.