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Chef Brian Karam’s

Tips & Techniques

for

Better Cooking

• Classically trained at the Culinary Institute of America

• Certi ed Chef de Cuisine from the American Culinary Federation

• 10 years as instructor at Le Cordon Bleu College of Culinary Arts

• 7 years pastry chef at the University of Michigan

• Over 20 years of professional experience in the food service

industry

Executive Chef Pro le

MBM66296623_00

Summary of content (5 pages)

PAGE 1
Chef Brian Karam’s Executive Chef Profile • • • • • Classically trained at the Culinary Institute of America Certified Chef de Cuisine from the American Culinary Federation 10 years as instructor at Le Cordon Bleu College of Culinary Arts 7 years pastry chef at the University of Michigan Over 20 years of professional experience in the food service industry Tips & Techniques for Better Cooking MBM66296623_00
PAGE 2
Introducing the ProBake Convection™ System Form follows function. LG’s new sleek and professional-style system delivers the ideal temperature and airflow for fast preheating and precise baking! Experience the joy of having every cookie come out of the oven looking just right. The innovative ProBake Convection™ system is an optimized true convection system, using a powerful heater and LG’s exclusive dual speed convection fan to achieve consistent baking for the home cook.
PAGE 3
Chef Brian Karam’s Tips and Techniques for Better Cooking Results Good cooking begins with understanding your oven range. And if there’s anyone who understands your range, it is LG’s very own cooking expert, Chef Brian Karam. These cooking tips have been developed by Chef Brian after extensive cooking in the LG kitchen. Following these techniques will help you achieve professional results at home.
PAGE 4
Side Dishes • Baked Potatoes (400°F-450°F) • • hef’s Tip: Don’t wrap potatoes in C foil. This traps in the moisture and results in steaming the potatoes. • Place the potatoes directly on the center rack, spaced apart, to achieve baked potatoes with drier, crispier skins and fluffier insides. Prick the potato skins with a dinner fork 10 to 15 times. This allows the moisture to escape, resulting in a baked potato with a fluffier interior.
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