Proper Care and Cleaning for High Quality Rolls and Cases

CCI provides many high quality professional knife cases, rolls and blocks that require quality care and cleaning. By providing your preferred method of storage with proper care; they should last a long time and then some! Take a look below for some tips! Washing: It is best to wipe up spills and remove marks on…

Proper Care and Cleaning of High Quality Knives

CCI makes high quality professional knives that require quality care and cleaning. By providing your knives with proper care; your knives should last a life time and then some! Take a look below for some tips! Washing: Carefully wash knives, by hand, immediately after use. Wash with mild dishwashing detergent, warm water and a cloth….

What is Food Safety?

The time is upon us to talk about food safety! Schools across North America have re-opened their doors to students again and what better time to brush up on of your food safety than Food Safety Month! Read an in depth look from We Are Chefs! This is part one of a four-part series on…

The Benefits of Mise en Place

Although professional cooks and home cooks have their differences, there are many practices common among professionals that can greatly improve the home cook’s command of the kitchen. Mise en place is one concept that is essential to success in any kitchen. So what does mise en place mean? It means that you’ve read the recipe,…

Facts about Pitting and Tarnishing

Are you sick and tired of your quality knives getting pit marks and tarnishing? Keep reading to learn some facts about pitting and tarnishing as well as how to properly care for your knives to avoid this in the first place! PITTING CAUSES Professional quality knife blades are made of “High Carbon” stainless steel. In…

Organization and it’s Affect on Food

Originally posted on tylersculinary:
With many things keeping an organized workstation increases productivity. Every chef ie worked under had a desk that was always a mess, but I’m talking about cooking in a clear workstation. When I first started cooking my station was cluttered and unorganized. As I moved up I started keeping my station…