The Best Foods For High Protein And Low Carb Diets
Notes from the Chef Archives - Invisible Kitchen on June 8, 2016
If you’re worried about being on the beach this summer, high protein and low carb diets are well worth considering. These diets reduce the amount of carbohydrates one consumes, including those found in fruit, starchy vegetables, and grains, and emphasizes high protein food as well as foods high in fat. There are many different types of these diets that exist, yet they all follow the same sort of concept, and below we’ll provide you with all of the key details you need to know.
What are the basic concepts of a high protein and low carb diet?
As mentioned in the introduction, this diet is based on the conce...
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Red or white? Which wine is best to accompany your food?
Notes from the Chef Archives - Invisible Kitchen on May 30, 2016
The ability to pair food and wine is somewhat of an art. This is something a lot of people don’t appreciate, which is probably because they are yet to experience the perfect pairing. When you match the right wine with the right food, the outcome is incredible. You will experience a taste sensation like non other. In some cases, this can be fairly easy; you can’t go too wrong with Sauvignon Blanc and sea bass! In other instances, it is a lot more difficult. But, don’t fret, as we have all of the information you need to know.
The elements of food and wine pairing:
Firstly, you need to be aware of the d...
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Meet Chef Tom – Interview with Invisible Kitchen Executive Chef Tom Burney
Notes from the Chef Archives - Invisible Kitchen on March 10, 2016
1. To start off, Tom please can you let me know a little bit about yourself: Where are you from? How long have you been living in Hong Kong? Do you have any passions or interest outside of cuisine?
I have lived in Hong Kong for six years, and I moved here with my wife who grew up in Hong Kong. I am originally from Manchester, in the UK, but I actually started my cooking career in France at the age of 18.
After four years in France, I moved back to England where I gained experience in some of the top restaurants in the world. I wanted to own a catering company that would allow me to bring the quality and expe...
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10 Tips On How To Create Gourmet Food
Notes from the Chef Archives - Invisible Kitchen on March 8, 2016
There is no set of requirements to determine what constitutes as gourmet food and what doesn’t. Essentially, gourmet is an ideal, a level of refinery that is linked with the culinary arts of fine food and drink. The meals themselves tend to be quite rich and there is big emphasis on presentation. Cooking gourmet meals can take a considerable amount of time, which is why a gourmet food service is a great option. But, even if you take advantage of such a service, there are still some things you need to know. With that being said, read on to discover ten essential tips for cooking gourmet food.
1. Know yo...
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5 Health Benefits of Eating with the Seasons Locally
Notes from the Chef Archives - Invisible Kitchen on March 4, 2016
If you walk into a supermarket, you will find it difficult to tell what is in season and what is not, as shelves look pretty much the same in November as they do in June. This is because global food distribution and modern food processing have made it possible for foods to be available year-round. However, there are many benefits to gain by eating local and seasonal food instead, as you will discover below.
Benefits of Eating Seasonal Food
More environmentally friendly – One benefit that a lot of people overlook is the fact that seasonal food is a lot more environmentally friendly. This is because i...
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Sourcing the Best Ingredients in Hong Kong
Notes from the Chef Archives - Invisible Kitchen on March 2, 2016
There’s little doubt that chefs and their customers alike have a growing interest, not only in what dishes taste like, but where the ingredients have come from. Whether we’re motivated by health concerns, what’s best for the environment, or even simple nostalgia for a dish that tastes just like Mum used to make, quality ingredients sourcing in Hong Kong is at the heart of every great catering service. You may think that beef is beef, but where it comes from and how it has been produced can make all the difference between an average dish and a superlative one.
In fact, selecting quality meats is almost a...
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Green Juice
Notes from the Chef Archives - Invisible Kitchen on February 22, 2014
I’ve been researching and experimenting with green juices a lot recently since introducing them to our ‘healthy meals’ package and have loads of tips on getting optimum nutrition & anti-oxidants in your juices while keeping them really fresh and tasty, which I’ll be sharing here and though our facebook page (https://www.facebook.com/hongkongpersonalchef ) in the coming weeks.
Whether to make a juice or smoothie is a big question in the ‘green’ world, and it basically comes down to whether you want the extra fibre in your diet (smoothie) or don’t (juice). Also, the nutrients in juices are absorbed a ...
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BBQ Gourmet Burger
Notes from the Chef Archives - Invisible Kitchen on November 18, 2013
HKPC Team were invited to a BBQ Party at Hide n'Seek, with Metro Radio DJs and pop singer Sparkling Girls.
What a great evening!
Take a look at the article here:
14993406.pdf
And The Video News here:
http://s.nextmedia.com/apple_sub/a.php?i=20131124&sec_id=12187363&s=16510425&a=18521017
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Eat & Travel Weekly OCTOBER 2013
Notes from the Chef Archives - Invisible Kitchen on October 25, 2013
Our salad package is featured on Eat & Travel Weekly issue 952 - it's out today! Grab a copy...
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Christmas Party
Notes from the Chef Archives - Invisible Kitchen on October 23, 2013
It's never too early to start planning your Christmas party! We're now taking pre-orders for turkeys and other holiday items... drop us a line for quotation & more!
http://www.hongkongpersonalchef.com/index.php?route=information%2Fcontact
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