VoilaChef technology articles complement the Chefs’ training by providing the knowledge you need to take your practice further. Understanding the role of an ingredient, analysing a process, mastering a tool or exploring a professional topic: these resources give you the keys to better analyse your results, identify the cause of a problem and adapt your method.
Ingredients and raw materials
Flours, eggs, chocolate, pectins, sugars, fats… Every ingredient has properties that directly influence texture, flavour, storage and the final result.
Understanding their role means not only knowing how to use them, but why they are in a recipe, how they work and what impact a change can have.
Production processes and techniques
Choux pastry, working with sourdough, Panettone, formulating ice cream, crystallising chocolate… Every technique involves phenomena that are essential to understand in order to master it.
Temperatures, resting times, physical or chemical changes, interactions between ingredients: the articles help you decode these mechanisms to better understand a result, identify the cause of a defect and adjust your method.
Professional utensils and equipment
Refractometers, pH meters, ovens and kitchen equipment: using a tool well means understanding how it works, what it measures and how its settings affect the result.
The equipment articles provide the reference points you need to better choose, use and master the tools that support your everyday practice.
The profession and its working environment
Because expertise goes beyond mastering a recipe, VoilaChef also covers the knowledge surrounding professional practice: hygiene and food safety, storage, regulations, designations, kitchen organisation and business management.
Resources designed to help you better understand your professional environment and support the development of your practice and business.
Every month, new articles enrich VoilaChef to expand your knowledge, question your practices and help you progress throughout the year.
