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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Backstage at Kylie Minogue 2013 HK – Invisible Kitchen
Notes from the Chef Archives - Invisible Kitchen on September 27, 2013
We were on site personal chef at Kylie Minogue's private gig in Hong Kong!
Looking after her ladyship's meals before/ during/ after the show.. Kylie was so kind she even signed our menu!
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Beer and Steak – Invisible Kitchen
Notes from the Chef Archives - Invisible Kitchen on April 10, 2013
繼去年成功在Clockenflap開設攤位舉辦活動，我們今年又即將在Beertopia festial 開設攤位。另外，今年國際啤酒節在西九文化區的戶外區域舉辦，比去年有更廣闊的空間。而本屆啤酒的選擇亦大大增加，由90種增至200多種。
我們準備了好幾天，準備了炸洋蔥圈和有機牛排。我們一直很擔心香港的天氣狀況，並希望活動當天不會下大雨，因為香港一直被陰雲和雨水籠罩著。
我很期待吃到Bread Elements的正宗法國麵包，這是一間新開張的法國麵包店，並很希望能去參觀他們...
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