GET YOUR SKILL TO NEXT LEVEL

I' M NAWAB KHAN YOUR PERSONAL CULINARY TRAINER

I will provide you with an advanced level of culinary theory and a fundamental understanding of food and science. Additionally, we will cover a comprehensive range of kitchen knowledge and techniques, starting from the basics and progressing to more advanced levels. This step-by-step approach will enhance your understanding and greatly benefit your future career and workspace

Chef Nawab Khan

CHEF NAWAB KHAN

I'M A Certified Culinary Trainer

During my extensive tenure in the hospitality industry, I have accumulated over a decade of invaluable experience in prestigious establishments. Throughout my professional journey, I have acquired profound expertise in the realm of culinary arts, specifically focusing on the mastery of high-quality cooking methods and the art of skillful plating. Additionally, I have honed my ability to curate delectable menus tailored to meet the diverse dietary requirements of customers, including those following vegan or gluten-free diets. Furthermore, I have taken on the responsibility of training team members, imparting upon them a comprehensive understanding of food and its scientific principles

HAPPY CUSTOMERS
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YEARS OF PRACTICE
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CERTIFICATE OF BEST FOOD
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CHEFS TRAINED
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REASONS JOIN WITH ME

GUARANTEED TRAINED

By joining me, you will gain knowledge about cooking theory and the science behind spice and herb combinations, as well as modernist plating techniques. Additionally, you will learn how to prepare dietitian-approved menus and understand their nutritional value

GROW YOUR FUTURE

Enhance your future to be a professional chef

CULINARY COURSES

You will be learning about concepts of kitchen

FOOD & NUTRITIONS

Knowledge about nutrition facts

HISTORY OF CUISINE

Get aware of different cuisines and there basics

VARITIES OF PLATINGS

Techniques About classic and Modernist platins and there fundamental

HACCP

Before starting your career as a chef must know about the SOP'S of HACCP & Hygiene

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Chef Nawab Khan

COOKING IS THE WAY TO IMPRESS ANYONE

LET ME UPGRADE YOUR CULINARY SKILL

ADVANCE CULINARY PROGRAMS

Are you experiencing difficulties with your daily tasks? Are you interested in expanding your knowledge? Discover fascinating facts about culinary theories and learn to cook like a professional chef

Chef Nawab Khan

CULINARY SKILLS

Gain knowledge about various culinary techniques that can greatly enhance your career 

food & nutrition Value getsetlife chef nawab khan
Chef Nawab Khan

FOOD & NUTRITIONS

It is imperative for everyone to have knowledge about nutrition as it is the most potent element for a healthy lifestyle

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Chef Nawab Khan

PLATING SCIENCE

If you are a professional chef who is struggling with creating visually appealing dishes, you may need to enhance your skills and become a food presentation artist. This requires a deeper understanding of the science behind food presentation 

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Chef Nawab Khan

CULINARY THEORY

It is essential to possess theoretical knowledge prior to preparing the food

EXECUTE THE KITCHEN

A professional chef must possess the necessary knowledge and techniques, as well as proficiency in administrative tasks

Chef Nawab Khan
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Chef Nawab Khan

CREATIVE DIET MENU

The fundamental framework for formulating a dietary regimen menu, commonly referred to as gluten-free, sugar-free, and vegan, should be considered

ANSWERS TO YOUR QUESTIONS

COMMON QUESTIONS

It is recommended to frequently inquire about any doubts or queries you may have, and feel free to contact me for assistance. Additionally, incorporating common questions into your daily routine can enhance your productivity

Chef Nawab Khan

To be successful as leaders and artists. chef need a varities of skill they comminicate effectively with thier team memebers and customers develop and share thier knowledge of food preparation and answer questions about the meals ingredients. there are some important skills for a chef 

The following kitchen communication tips can ensure that you meet these goals and serve up unity among your team

Encourage team members to be vocal Be a good listener Give constructive criticism Be brief Encourage repetition. Always keep the lines of communication open Show appreciation.

 food presentation and plating techniques

Create height on the plate.Cut meat horizontally.Play with textures.Use contrasting colors.Choose the right plates.Serve smaller portion sizes.

Use edible garnishes and decorations

  1. Calculate Your Food Costs. …
  2. Be Consistent When Calculating Inventory. …
  3. Work with Your Food Suppliers. …
  4. Join a Group Purchasing Organization. …
  5. Manage Your Food Orders. …
  6. Implement Restaurant Portion Control. …
  7. Use the First In, First Out (FIFO) Method. …
  8. Utilize Your Daily Specials

Hazard analysis and critical control points, or HACCP, is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe and designs measures to reduce these risks to a safe level.

I like food to be simple and sensual. Principles of art mediate what I put into a dish; I look at color, texture, taste, they apply both to creating a dish and composing a meal.

  • how many major elements will be in a dish or meal so it is visually pleasant and digestible.
  • color and texturebring different nutrients into the dish and holds the interest of the eater, important for chewing and digestion.
  • The theory of five tastes—sweet, salty, sour, pungent (hot), and bitter—helps a cook fix a dish that is out of balance.
  • The theory of “substance, flavor, strength” (SFS)also guides a cook on how to fix an imbalanced dish. Substance is the body weight of the dish, its thickness or thinness. Flavor comes from ingredient choice; sometimes this brings taste (garlic, ginger) and sometimes not (rice, water). Strength is the quantity of any ingredient. These three attributes are interdependent. Change the substance of something too thick by adding more liquid, and it will alter the strength of flavor.

 

OUR SERVICE

ONLINE COURSES

CUISINE SPECIFICATIONS

KITCHEN SOP'S & REPORTS

DIFFERENT THEME IDEAS

DOE'S CHEF BECOME A MIXOLOGIST

CLOUD KITCHEN SETUP

FOOD BUSINESS STRATEGIES

RESOURCES

PLATING TECHNIQUES

ROAD MAP FOR CHEF

MENU MECHANISIMS

CULINARY ADVICE

FOOD & NUTRITIONS VALUE

HISTORY OF CUISINE

HACCP TRAINING

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