Saturday, November 17, 2007

Busy Busy Busy

DIPB003's GingerBread House
Garlic Baguette Viennoise
Soft Dinner Roll

Been very busy lately with home assignments (due 21/11/07) and also doing some under-the-table thing, so did not update my blog for quite some time so I am posting a few post together. Firstly, attached above is the complete Gingerbread House we did as a class project. It maybe not be the most perfect one but to us this is an achievement as this was a first time for many of us (almost all except Chef Jimmy who helped us a lot in this) But something I just dun understand is that why some people are so itchy hand, cos to our surprised someone actually vandalize our ginger bread house by poking the things and worst someone actually wrote “ This Sucks” or something along that line on the roof of our house. Cannot believe some people are so @#$%@# esp. . All students in the school are adults and Chef-2-Be. Don't think whoever the person will be able to become great chef next time.

we had our bread lesson this week and 2 weeks later will be out term exams, *cross finger*. Anyway last Saturday took off and went to adidas’s sample sale … spend quite a lot there but was not fun without the usual khaki to “snatch” together. And the best thing is that … I actually so blur that I bought 2 pants, same color, same design… darn.. Waste $$$. Oh forget to mention that something happen there at the sample sale, there is this guy who cut Q in front of me, thus I ask him “ are you together?” pointing to the lady group in front and he reply “ ya together, together”. Then I observed for a while but there was no communication between that guy and the group in front, thus I ask one lady in front and she replied “ nope, we are not together”, So I was quite pissed off, so many of us queuing and there this was someone trying to cut Q with 3 BIG bags of items. Thus I told that guy pls go and Q behind and then he point to my fren Q-ing behind me and say “ together, together” and I am super pissed off and told him “ yes, together … but WE’R TOGETHER, that’s my fren!” then he diam diam and look blur … then at this point there is this guy standing next to my fren and ask me what’s my problem. I told him that the guy cut Q and he keep asking me what’s my problem. Well I can be bother by this 2pid guy so I ignore him and ask that Cut Q guy to go off. Within a min that 2pid guy beside my fren hit me from the back and ask me what’s my problem again ….. Wah Lauz … cannot believe got such a 2pid guy who totally CAB (Chao Ah Beng) in the first place, it was not his business in the first place. My fren was so paiseh and feel so sorry about that 2pid guy fren of hers. That guy is super bo liaoz lor but I rally cannot bother with this type of ppl, think they just super LC (Low Class) an Ah Beng will always be an Ah Beng. (But that really spoiled my day cos damm experience)

Oh we be having out term break soon and some of use might be going to P.Ubin maybe for a 2D1N camping trip (cos Kampong Ubin chalets will cost us like $68 per pax/per nite) for those adventurous one and 1 day trip for those tame one but I think maybe end of the day only a handful of us will be going, for sure our class baby will not be able to go cos her parents say dangerous so she’s out! Also today my Chef @ work told us to be prepare for a bulk orders of 450 pc of cakes and cakes is going to be done by one 3 of us from baking to deco (packing will be done by others) Die …. Sure xiong like hell !!! But think gonna be hell of an experience !! Till then … will try n update soon and if there’s anyone out there reading … .do drop me a comment or mail ☺ cheers!

Some Misc Pics

The 3 cakes are some of the orders at my work place.

The pasta was done by one of my lady boss ... and it is SEDAP !!!!! Very refreshing taste , think was some Citrus Paste.

Chocolate Tempering ( Day 2 )

Chocolate set in room temp
Chocolate set in Chiller
Now you see it...
Now you don't ... of cos
Notice the "Shine" in the one set in room temp and the other which was set in chiller ? really a bit difference ! Also the last pic of cos you see me in "action" the chocolate shell was filled with garnache and all went together into my tummy "P YUMMY!!!

Friday, November 16, 2007

2 Days Chocolate Course By Chef Vincent

Different type of chocolate cremeux
Different type of chocolate mousse
Different type of creme anglaise mousse
Sour/Sweet/Salt/ Bitter/Umami/Nasal
Coco Bean/Grue Sugar/Vanilla
Different Origin and % of chocolate
Oil/Shortening/Cocoa Butter/Butter
Cocoa Power/Cocoa Butter/Sugar

I am so glad that we have these 2 days with Chef Vincent from Valrhona, he is very knowledge and very glad to answer all out question, mine esp. cos I hah always like chocolate making. Well I had actually did my chocolate tempering course from BITC long ago, this act not only as a refresher course for me but it also give me a more in depth knowledge of chocolate. First day we have our theory together with “SOME” chocolate tasting. Why I stressed on “SOME” … well cos think we have more then we can handle. Total we had 5 type of different % of chocolate (Araguni @ 72% from Venezuela, Guanaja @ 70% from South America, Caraibe @ 66% from Caraibeans Islands, Manjari @ 64% from Madagascar Island and Equatorial @ 55% from Different Origins), 6 types of different taste (Sour, Sweet, Bitter, Salt, Umami and Nasal), 4 main components of dark chocolate (Cocoa Bean, Grue, Sugar and Vanilla), 4 types of different fats (Oil, Butter, Shortening and Cocoa Butter), 4 different Cremeux using different chocolates, 3 different type of Chocolate Mousse and 5 different type of Crème Anglaise Mousse. It is really chocolate overdose!!!

We also learn that Taste is a combi of 4 different information, 2 from the Nose (Direct Olfaction – Smell and Retro Olfaction – Aroma) and 2 from the Mouth (The Taste and The Kinaesthetic Sensation which mans the physical reaction that creates sensation in the mouth which is not the taste) Also usually Sour will be taste at the front of the tongue, Salt is slight behind Sour near the middle of the tongue, Sweet is almost the whole surface of the tongue and Bitter usually at the back of the mouth and in the throat.

Chef Vincent also point out that a good dessert should have 3 Texture ( Creamy, Crunchy and Crispy ), 3 Temperature ( Hot, Cold and Room Temp ), 3 Distinctive Flavor ( e.g. Chocolate, Passion Fruit and Spices ) which he thinks in Chinese desserts actually lack of these … which in a way quite true but guess we are Asians so we still like our own local stuffs ☺ . And he gave us a quote “ To change your point of view, change the point of view”

Sunday, November 04, 2007

Long Updates


Been a long time since i last updates ( not sure if anyone been reading anyway. .... Uploaded quite a numbers of pics taken in school ... also added above is a wedding cake that was made by my chef @ work today for a customer orders , it really looks NICE ! also attached is the Black Forest cake I made for my classmates to try ... quite good review , Esp from Chef Martin :) Also i brought a Tiramisu to school and Chef Frederic actually says not back except i need to work on the sponges ... too dry , not damp enuff ... also my chef at work give quite a no. of comments on how to improved :) really glad I am in this course and happy to have quite nice people around me !

More Cookies !!! !!!

Madeleine+Financier
Financier (Chocolate)
Financier(Orange)
Financier(Rum'n'Rasin)
Brownies
Ice Box Cookies

Cookies !!!

Vanilla Kipher
Speculos
Eponges
Eponges
Crunchy Choco Cookies
Cigarettes Russes/Cat Tongues/Palets aux Rasins

Tarts Making 23/10/07 Part 1

Blue Berries Tart
Nomandy Tart
Almond Filling Tart
Leek Quiche
Salmon Quiche

Tarts Making 23/10/07 Part 2

Chef Frederic's
Ship-shaped Tart
My Creation
Tart, Tarts