my long absent

my long absent very much contribute by the factor im back kicking at tcht and been doing a lot of concept and development projects for fhm. not actually training as i would often tell people, but its more then trying out each and every concept which; whenever it pops to my mind.


by the way, tcht got rejected for hot cooking, so we will only be participating in apperentice set menu, which is a 4 course menu, pre-prepared and display for judging. it's my first time and it's been a hell lot of research need to be done, as in usage of gelatine and agars. a bit dissapointed as im not entering my favourite event - live hot cooking. but looking into the other side, its fun to been experimenting and trying out all those new ideas which im been compiling in my sketch book.


oh well, got to go.


Cheers Mate!!

Penang Salon Gastronomique..Part 2

Disclaimer : The event was held several months ago, and I only have time to start blogging about it. Almost 99% of the post is based on what I remembered.


Check out the previous posting <here>


We arrive Penang about 10.00am, and decided to check into our apartments first. When we arrive at Batu Ferringhi, it was like a wild goose chase because I had to run all over the place just to look for the office. I tried calling the numbers, dozens of times, but in my pain no calls are answered.


We then decided to go over Bayview Beach Hotel to have our first glance on the competiton. When we arrive at the hotel, there was quite a huge group of chefs lepaking by the parking lot. Then the nightmare begins.


Eventually we found out that the competition is held in the loading bay. The location is hot, very hot, and eventually a simple formula can be concluded by the heat
Humidity + Heat + Bad Air Ventilation = Undesirable Working Condition


I am not condemning the organizers, is just that I was so scared that I can passed out during our 90 minutes event.


Second horror, the equipments provided is far different from what is told to us via phone, no wander when every time we requested for a list of equipment via emails, no answers were given. There are about 10 – 12 working station, some with 4 stoves, some with 6 stoves, some with oven, while others have to use a common (share) oven. The working station / tables were the ones people use for dinners (lower than the usual working table), layer of plastic were used to covered the table (hot pot on top plastic sheet = answer, anyone?). Thankfully they have good water supply.


However, I do understand that the organizers having problems getting sponsors, as the familiar logo of F&B Facilities is absent.


A few events were going on in the loading bay, among them were the Chinese Cuisine, and Main Course. We managed to glimpse on the end products of earlier sessions which is exhibit in a corner of the bay. Most of the presentation is the familiar ‘architect’ presentation. It came to stop, a halt, whether if our presentation can be accept by the people.


A few other events were going on in the Ballroom, among them were the launching of the event by one of the State VIPs, and also the launching of a book. However, the most exciting part was the, well, the organizers, nicely in their chef uniforms (oh, they have this lovely kebaya/batik design on their uniforms), performed on stage for the launching ceremony. Bravo!!


We later catch on some display works and seriously there are some really skillful – artistic works out there, especially a few Chocolate works.


After Chef Chong and Chef Bala registered themselves, we head back to the apartment.


To my horror, again the number could not be reach, I was so frustrated that I took the decision to go over to the Eden Fairway Apartment. The guard told me that he was willing to accompany me to look for the maid and hopefully get our things sort out.


By the way, after accompany me for 3 levels (I think they have like 10 levels?), he left me alone to do my ‘searching’.


To my horror and embarrassment, I have to walk from floor to floor inorder to look for the maid. It just reminds me to that horror Chinese–seventh–month movie, the Maid.


Eventually I found a lady who is doing housekeeping at level 5. She brought me to her employer (another agent) and finally we found a place to stay. Thank God. It was quite expensive than the original agent’s price, but at least we got a roof and I’m so frustrated about the situation.


It was only during lunch time that we received a SMS from the original agent. She said she had a meeting and she didn’t bring in her cell phone, my friend who introduced us to the agent was crying in the other line. It just.. well… nevermindlarh


By the way, the identity of the people concern is not made available due to some reasons. 


Later in the afternoon, Chef Chong, Chef Bala, me and Cheeka headed back to the hotel. Chef Chong and Chef Bala’s event is at 2.30pm? and they are in the Main Course – Fish / Shellfish.


Chef Chong and Chef Bala’s station is just side by side.


The first 30minutes me and Cheeka went to the Ballroom to look at the displays. Many awards were given and we were quite surprise some (very good indeed) didn’t received anything.


When we got down to the bay, Cheeka gave me a bad news, Chef Chong accidentally cut his thumb. The ‘murder’ weapon? – The Japanese Mandolin.


Gosh, blood was oooozzzing out and one just can imagine how pain he was enduring, he was wearing a glove but eventually we just feel bad for him.


In the other side, Chef Bala is working, very fast.. very very fast. By the way, we din’t even saw him doing his mise-en-place, he just chop and do everything there.


By the 45th minute, the first station competitor started to plate out his dish, wow… that is fast.. too fast I think? He got this Malaysia flag sewn on the collar of his chef jacket, hey, he must be in the National Team before.


Chef Bala managed to complete his task by the 60th minute, but Chef Chong was late by 5 minutes.


The judging time. We just feel so bad for Chef Chong. Due to sensitive issue, I just can’t post anything about the judging process in my blog.


That’s end of Day 1 – Battle of the Chefs, Penang International Salon Gastronomique


Day 2 started very early, as Chef Patrick’s event was in the early morning and we had to do some last minute touch up on the site. When we arrive at the hotel, I went to scout for Chef Pat’s display area and there are already a few competitors doing their touch-ups.


What can I say about their sugar display? On our left there is this Swan, made out of sugar, and too bad the sugar been oxidize for a while and the color is dull. While the right side is a display made out of pastillage, a structure of KLCC (after all the lovely scene of KLCC while training at 7atenin9,..).


The funny part was, when we are putting our base on the table, a competitor gave us a warning ‘eh, berjaga-jaga…’, Wow.. ironic.


Later in the afternoon, we found out that Chef Bala got a Bronze for yesterday’s event, and so do Chef Patrick for his sugar display.


Again, I’m restraining myself for giving my words on the judging criteria for sugar works.


Later on, I found out that our station will be station 2, the one without the oven. Lady luck is not in our side.


End of Day 2 – Battle of the Chefs, Penang International Salon Gastronomique


Day 3, We went to the hotel to look at the Battle of the Chef event – Live Hot Cooking. I even met my high school senior Chef Justin, currently Head Chef at Babylon. The most impressive team in the event was the Shangri-la’s.


Cheeka and Shiau Teng were doing their last minute mise-en-place, I had to rush to the Cold Storage at Tanjong Tokong. Well, eventually all my vegetables, herbs, flowers.. let’s just say that some did not survive the cold and harsh temperature of the chiller.


After register for our session, we set up our station. Thank God that we were given a station with oven. There are 6 Teams – UiTM, Unitar, Taylor’s, KDU Senior, KDU Junior and a team from Yayasan Pahang?.


The Battle begins.


Before the start of our session, Chef Pat wished us good luck and he walk off… Well, it’s our battle and unlike other institution (you know who you are), the lecturers are there helping them (1 lecturer : 1 student), help them to check the doneness of the meat, etc. Why not they just have this category 1 Chef + 1 Student?


As our station was located in the front corner area, it so called built up a mini-crowd. Many people are asking questions – ‘eh what is this, why you cook lidat arh? Can eat meh?’ – referring to my confit of fennel… ‘wah, what meat is this arh? Why so many oil wan?’ – referring to my duck breast. I was even at one time asked if I could arrange the Global Knives for photo shooting.


Half way through, the oven was burnt, we having difficulties to light the stove, etc.


Cheeka : "Pau, hungry lar..."
Pau : "Me too, later tonight we makan seafood ok ?"


It was indeed a happy moment after the 90++ minutes.


Our starter was late by 10minutes, main course 5 minutes and dessert 10 minutes. We knew that luck was not really by our side that day, therefore we decided to do something fun which I believe that many people never really see before – Cheeka’s ‘brutal-murdering' of the life lobster and slice them into sashimi slices, and the most fun part of all – Shiau Teng did sugar pulling on the spot!!


Post morterm – three of us never really train together before. I think my duck fat is still a bit raw and tough. And our station is definitely very messy.


We were later called into the Judges (tasting) office for comments. A few comments we agreed too, but this is what we are not happy with:-


Judge : first of all, by using expensive ingredients, doesn’t ensure you people will win.
(he repeat twice)


Judge : Your chocolate is burnt? It is very bitter.


Judge : Instead of doing so many things, you all should focus on perfecting one thing.


What can we say? Should I protest in vain and should we reply this?
By having the opportunity to use such fine ingredients such as Lobster, Foie Gras (Goose Liver), Margret Canard (Duck Breast), Varlhona Chocolate, it shows how we, as a student manage to understand the usage of a product, which in other words, we did not at any time disrespect the ingredients, mix and match ingredients and ruin the product by itself. (too complicated eh?) By the way, all our 4 pieces of Miso Glazed Foie Gras dissapeared.. ahem…


Varlhona Chocolate 70%, of course bitterlarh.


It pushed us to the limit where we could produce three things for each course in the time limit
Starter : Lobster Bisque, Oven Roasted Lobster with Yellow Watermelon, Lobster Sashimi with Citrus
Main Course : White Miso Glazed Foie Gras with Arugula, Chili Cous-cous, Pan Seared Duck Breast with Cinnamon Flower Salt
Dessert : Passion Fruit-Manggo Mouse, Apple


The judge also said that my dragonfruit sauce was weird. I’ll make dragonfruit foam next time.


Well, I really appreciate as there is a session where judges would give comment to apprentice chef/student on how they faired. I still respect what he said because it’s good to hear critics in order to improve ourselves. Thanks Chef!


By the way, we managed to get Bronze, which is like 70 – 79 marks. Both KDU Senior and Junior – Bronze, while one of the team got Diploma, and two others empty handed.


Erm, I’m still wandering which team is making soufflé? Some people were like laughing at the soufflé all the time. I felt sorry for the team. I wander if those people laughing can make a perfect soufflé?


My worst regrets – I didn’t make friends with the other teams!!


Shiau Teng : "ah Pau arh.. drink drink drink... "
Pau : "gulp.. gulp.. gulp..."


Thank you to Chef Patrick for guiding us; Chef Bala and Chef Chong for their tips; my dearest Wee Wee for being there for me when I need her; Teammates – Shiau Teng and Cheeka; friends’ support back at TCHT; friends who came here to support – Michelle, Jessica, Vern Jou, Yeong Yeong; Juniors who help in logistic – Yau, Steven, etc; and to Uncle who drives us to Penang and back to PJ safely. (This is like giving a Grammy Award speech, which by this time the music is start to play to indicate times up..)


Overall, am I happy?


The End


Will we be back to Penang for more?
“Believe in what that cannot lies – the EVIDENCE”
Gil Grissom, CSI Las Vegas
*song… who are you… who… who… who… *


Cheers Mate!!


p/s – We arrived PJ on 2.30am Friday morning. I had class at 11.00am till 3.00pm, then 5.00pm till 11.00pm. Guess what class it is? Pastry and Kitchen Practicals.

holidays are coming to an end..

recieved a call from Chef Patrick this afternoon, asking me when I'll be back. There will be a function next Tuesday and he'll be incharge of it, and asking if I'm free to help out or not (erm... food tasting? hehehehhe). He'll be doing a small sculpture this weekend and mise-en-place for the function on Monday.


But my degree programme Monday startlah. How ark?


Cheers Mate!!


as usual, while the rest are concentrating on their work, I'm.. well.... (Term 4 - 26th August 2006)

as I was browsing..

as I was browsing through internet, I found out on a website on homemade cakes - StarCake House. And I assume it is a cake house established by a few Penang KDU students. Lots of homemade cakes is being offered there. There is also a page on thier achivements at the Penang Battle of the Chefs, and they happen to be the team which is beside us during the competition. By the way, both the senior and junior KDU team won Bronze medal for the Apprentice Western Hot Cooking, same as uslah..




My greatest regrets is not able to make friends with them. If only I have a chance during that time, I'm pretty sure I'll go and say hi and exchange emails. We may be from different institutions, but we all have one thing in common, we are passionate about foods, and of course it would be lovely to know more people. The only Penang KDU student I knew was Franz (?) - Fabian's brother.


Anyway, it was pretty interesting as a bunch of young students able to start a business eh. I salute them. Their cakes - very appealing and suits the local taste.


Wander if I could do so.. erm, Croquembouche anyone? What about macarons? erm, apple foam? rose foam? oh my, too weird?


Check out their website <StarCakeHouse>


*********************************************************


And not to forget, I found this <website>




It's a website on a dining place owned by Chef Audee Cheah (CAM Penang). I first read about this place from New Asia Cuisine magazine a few months back. And I happen to passby the restaurant yesterday afternoon, it's just located by Jalan Burmah.


What makes me interested in this article is about the promotion on their latest dessert, featuring Durian. The dessert also won third place in the recent fruit fiesta. RM 15++ seems a very good deal, (considering Baskin Robbins and Swensens), I just could not wait to try it out.


Check out their website <audees.cuisine.wine.jazz>


*********************************************************


And not to forget, I found Chef Patrick's Blog!!
erm.. I dont dare to comment much cause I may get whack in the head once I'm back to college.. hehehe.. He wrote kao kao on Penang!!



Chef Patrick, Malaysia National Team at FHA2006 Culinary Challenge Singapore


Cheers Mate!!

PKM part 2

this post was supposed to be for 5th July 2007


I recieved a sms from Shwan of DC 24. Well it goes like this:


"Hey pao.. how are ya? how was your finals? anyway.. just to let you know that i lost the pkm.. but AMMIE went through and she will be in the finals next month.."


Oh well, I guess he is still mad at me as I used to type the name AMY instead of AMMIE, and all my wishes to Ammie for the PKM. You go girl!!


Cheers Mate!!




Plated Dessert of the Malaysia Team, World Pastry Cup 2007

2 years gone by...

this post was supposed to be published on the day after announcement of results, and there will be lots of editing after this..


2 years gone by...


from a hopeless student of a prime school back in Bukit Mertajam to be one of the recipients of 'Les Palmes Du Directeur' Award with the highest mention of 'Very Honorable Pass with Congrats from Jury' from Academie de Toulouse France... I would like to proof that if there's a second chance in everyone's life, they make full use of it and it will change their life forever.


What can I ask more in this two years of my college life? From breaking up with Michelle and now with my dearest Wee Wee, changing my 'roof' from SS12 (twice, the first one was haunted.. i swear!!) to Mentari Court, from a physics student to hospitality student?


If I could recap back, most of the things I've post in my first entry.


All those great times I enjoyed throughout this two years, all those hard times during training, all those sweating moments during practicals, it's fun I shall say.. it's fun.

Wild Wild West - Last Restaurant Service - Term 4


The first time I went to college was so weird, funny and abit scary for me. It's a whole new environment that I really push myself to settle in and not to do the mistake that I did back in High School.


I never really hope to scored anything in my exams. Even before Term 6, I din't really sure if I could even pass. But seriously, I whacked myself up and play it anyway. My favourite subject (theory class) - Food Science by Ms Karen.

Cheeka and Me scored 20/20 in Fd Sc. First time eh!!


Exams is more of luck for me, serious.


But it was a happy news for all of us at Option B, as there is like 6 of us got Congrats - Aravindh, Venny, Wee Wee, Pau, Sook Leng, Fara.


While Option A also got 6 people, one of them is Ruwinee. But the luck was not on ourside as Option A (as usual) got the Top Student Award (!@#$). It's not fair right? But where in Earth does fairness exist? But she deserves it, and well, congrats!!


However, I'm very proud as me, Vin, Wee, Venny, Sleng, Ruwinee are from the original Group 6 back in term 1-3.

And who said couples in love can't score well in exams? take ME and WEE WEE as examples. To those people who comment on us 'oh..love ruins your future..' IN YOUR FACE!! it's just a matter on how to manage your time (oh well, we rarely studies much) and to able to compete with each other.. Healthy Competition!!

Me and Wee Wee

Most of our friends are parting
1. Chiau Fang is going to IMI Switzerland
2. Venny is going to UK
3. Zen is pending, most probably going to Johnson and Wales, US
4. Gan ..
5. Hoang, Adam going back
6. Jamie ..


Me? oh well, TCHT-UoT of course!!


Most memorable event in TCHT - White Indulgence

White Indulgence 2007

"Good night, good night! Parting is such sweet sorrow."
"...................that I shall say good night till it be morrow."

-- From Romeo and Juliet (II, ii, 185)


Cheers Mate!!!

BDH 22 Option B

BDH 22 Option B Group 2

With Chef Patrick.. finally he smiles...

le petit hotelier

It's out..






TCHT chef lecturers and students proved they could compete against some of the best in Malaysia when they took home five medals at the recent 2007 Battle of the Chefs, Penang.


Pitting their skills and talents against professional chefs from all over Malaysia, Chef Bala Nanda grabbed the bronze medal in the Meat & Seafood Category (live cooking) while Chef Patrick Siau won the bronze medal for his masterpiece in the Sugar Art Display.


Racing against time, Chef Bala whipped an impressive contemporary menu. Chef Patrick’s masterpiece, which he named The Duel, was a colourful, meticulously-created scorpion, which took him several days to complete.


Under pressure and cooking in challenging conditions, TCHT students Fransisca, Soon Pau Voon and Yap Shiau Teng worked together to win bronze medals in the Apprentice Team Hot Cooking Category. In 90 minutes, the trio had to produce a starter, main course and dessert for four people.


Creating a menu of French delicacies, Fransisca made the Trio of Lobster, Pao Voon cooked the Pan Seared Duck Breast with Dragon Fruit Sauce and Cinnamon Flower Salt and White Miso Glazed Fois Gras with Arugula and Shiau Teng whipped up the Mango and Passion Fruit Mousse and Valrhona Chocolate Crispy Rice and Apple Strudel. She also wowed the crowd with live demonstrations of sugar pulling.


“We challenged ourselves to make a variety of dishes and work with premium ingredients, such as lobster, fois gras and Valrhona chocolate,” said Pau Voon. “We worked together well as a team and supported each other during the competition.”


Fransisca, who was taking part in her first competition, said she cherished the whole experience.


“It’s exciting when you have to race against time and be at your best while trying to adapt to an unfamiliar environment and different facilities,” she added. “I definitely want to participate in more competitions in the future.”


The Penang Battle of the Chefs Competition organised by the Chefs Association of Malaysia, Penang Chapter, is a three-day challenge. The event brings together hundreds of chefs and students from all across Malaysia to compete against each other in different categories, ranging from main course to ice carving and sugar art.


Actually we din't really have time to train at all. It's justm ore of a Genie Culinaire Class. But it's fortunate that we dint really push ourselves in training 24/7, as it caught us in horrow of the equipments and workstations provided.


To view the online - le petit hotelier



Cheers Mate!!

Inspired by Michel Bras??

Finally, after 3 hours of sweat and tears, it’s over. The Genie Culinaire Practical Examinations was over.

Rumours spread that we’ll getting fish for our main course. Fish? That would be lovely.


But it turn out the same thing like trials - shortcrust pastry for imposed dish and chicken for main course. But I was confident. Just that both shortcrust and chicken came back to haunt me. I finished up my worksheet pretty fast, 20minutes and was confident things will turn out fine. By the way, I drew and got station 4 = ‘sei’ in Cantonese.
Imposed dish : Quiche XXX
Main Course Techniques:
1.Cutting of Chicken to 4 pieces
2.Making of Roast Gravy
3.Cooking of Risotto


Risotto? If it’s a Italian cuisine chef going to be my external jury, I’m for sure I’m going to embarrassed myself.


My commis was Jason and Justin of DC24 (Bac-Pro / Culinary Arts) Term 4. My external jury was Chef Rajesh Kanna, Executive Sous Chef from Westin KL. And by the way, I heard that his forte was Italian Cuisine! My first technique went out quite fine, I almost forgot to dig for my ‘oysters’ but I manage to cut the chicken and debone everything in less than 20minutes and off my bones to roast.



Chef Rajesh Kanna of Westin KL


The tourning of carrots and zuchinni was badly done by one of my commis, but I don’t blame them, they are just term 4 right? even at one stage Chef Rajesh was quite unhappy with the cutting of cisolee shallots that he decided to demo to the commis, and I did learn a few tricks too.


My shortcrust turnout not really nice, as the down part got burn and uncooked. But again, the oven plays a major role here, at least it does not shrink by 50% like what happen during trials.


Before platting, I realized that – my poached roulade was overcooked. But I insist to serve them.


Last task was to cooking of risotto. Chef Rajesh was quite impress of my risotto cooking, and by the way, this is my 3rd time cooking risotto, both being at the term 6 practical class.but I think I should thanks to Chef Pat, if he din’t show us how to cook risotto, I guess I’ll still struggle to get the correct texture.


Platting for the first time in my life was scary, everything got cold as soon as I take them out from the oven. Even the plates were cold!


Pau Vs Chef Patrick (15th February 2007)


I was the first to send my dish out, as usual. But later on came the hardest part in my two years of college kitchen life.


Chef Rajesh Kanna did not like the way I presented my food. He commended my plate was dirty, which to my protest in vein that the two plates which were going to send out is still in finishing touches. He also commend that it’s not practical to serve two plates with drumstick and two plates with thigh, as he said it’s just trimming and guest would definitely send back the plates. What should I do? The chicken only have two drumstick right?


He also commend about my overcooked roulade, which I agree with him, but I did improve in terms of seasoning (note – I never really season a lot in my cooking except for a pinch of salt, but it’s like full of seasoning usage today). My confit of fennel was lack of taste and in terms of the sad+dest part, he gave me 3 out of 10 for my dish.


I fully respect his commend because everyone has his own style. He later helped me to plate my dish, and I’ve notice that his way of presentation is by putting everything together so that guest would have a space for cutting and eating the food. True, I agree, but as I told myself time over time again, I’m so influenced to Michel Bras, since term 5, the first practical class my dish had this Michel Bras’ potato chips. Should I put aside my original platting and go ahead with the likes and hopefully win people’s comment?


Neverless his platting is unique too, and I really admit that I accept my defeat. But, he commented that he like my risotto. Okay, I guess that’s where the 3 / 10 came from.


For the second time in history, I drop my tears in kitchen, the first one being the food Promotion. But it’s so contrast between the two occasion, one is being happy for a successful night, one is for being defeated in the subject which I excel the most.


I know that my marks would be definitely low, it will deeply affect my global average for a scholarship, but I think it’s not important anymore right?


After a few self-motivated sessions in the toilet, I gain confidence back and walk out with a simple note in my mind – “NEVER STOP TRYING” as what I was once told by a guest back in 7atenine, and by the way, that gentleman was the Director of Business, Kuala Lumpur Convention Centre. I will try.. nop… DO my best (cub scouts’ honour) for my other exams!!


Chef Bruno comment that the creation was getting better and lots of improvement, just that we need to work out on our roast gravy. He also added that this term’s plating was much more, more good than the previous term. Of course everyone is glad to hear that, and we should really thank both lecturers – Chef Chong and Chef Patrick.


Overall, Chef Rajesh made me realized that I really need to improve myself and push myself harder. Thanks Chef.. for your advice. I’ll show you what I can perform in months to come.


Still got 3 more exams to go – Technical Industrial Studies Presentation, Bahasa Malaysia Listening and Oral tomorrow, and French Oral on Thursday morning.


Catch Roslyn's posting in her blog <My WoRLD 1> and <My WoRLD 2>


Cheers Mate!!

Michel Bras and his son, Sebastian Bras

Nervous nervous nervous

this post was supposed to be for 18 June 2007

I was so nervous this afternoon!!


I kept on sweating and sweating for the whole duration of my F&B Practical Examinations. Why? Well, we supposed to start by 2.20pm, but it delayed till 3.00pm, and by then I’ve already waited since 1.20pm (which makes it 1hour 40minutes!)


I started off with Part 3. The morning session were having a tough time with Mr Tay Boon, and as for me, I’ll just play my game. To my surprise, to internal Jury was Mr Patrick Daya and External Jury was Mr Andrew Lum from YTL. My topic was – Making of Caramel Sauce. Not really sure how I really perform, but the commis said that I performed well.


Part 4 was Pn Siti and I forgot the external jury’s name. My topic was Clearing of 4 Plates of 4 Pax. Again nothing really much I could ask and challenge the commis, but the questions post by Pn Siti did really challenged me with lots of manpower planning theories! There was a time that I was so nervous till I offered my commis a Polo Mint!


Part 3 was Ms Zulyda and Mr Long, Director of Sales – Dorsett Regency. I got Wedding and well, I just play my game and seriously, I sweat a lot!! Mr Long later talked to me personally that I did a good job and actually I was quite relief as in the finals, no briefing is given to the candidates and we seriously don’t know where we go wrong.


Last part was Part 2, Mr Tengku Murad and Mr Jaya of Melia Hotel KL. The topic was Fruit Carving. I was actually so nervous that a lot of mistake was done, including poking the banana with the fork!! And again, I was the center of attraction when there was like 8 commis sitting beside looking at how I handle my part 2 session, I guess this is all Mr Tengku Murad’s idea. Ahem…. But there was a funny scene – Mr Murad requested if I may show him the way to the Gents (Toilet), fear of being late (as I was planning to do a caramel – spice sauce to accompany the fruits), I requested my Assistant Manager, ‘Mr Tan’ to assist him, and I just show him one of the commis, the commis was so shocked!!


Well, I think everything should be fine today. Kitchen tomorrow!!


By the way, I met Ms Zulyda later on, and she was so happy that I impressed the external jury and again she ask if I’m interested in the Sales Department.


Maybe Human Relations was the most important tool for the F&B Practical Examinations. It’s to evaluate how well we can interact with people.


By the way, I just found out that the top student for trials was a girl called XxXxXxX? original from Diploma room divisions and continuing to Higher Diploma. She was also the top student during her time in Diploma. I guess it will be tough to fight with Option A for top student eh? It’s not fair, we got like practical exams which the marks are very subjective, and in the other side they are more to theories. But again, we couldn’t compare between an apple and an orange right? But I really hope to get 16 and above – to qualify for the scholarship.


Kitchen tomorrow, wish me luck for Lamb!!


Cheers Mate!!

Happy Father's Day!!

Happy Father's Day!!

final exams - written

the finals exams.. written part


damn I perform very badly for my written papers. The first day itself was disaster withe TCS paper - Genie Culinaire part where I could barely answer the cheese questions. Environment as usual, Option A got an early tips on the entertainment subject.


Day 2 ways even worst when I just don't know how to answer Marketing and HR Mgmt section, apart of the worst sections - Accounting and Cost Accounting. As for French listening, it was like a chicken trying to communicate with a duck.


Day 3 was the worst of all, my favourite subject - Food Scinece, I barely remember what are the Sweetening Agents - Sorbitol, Aspartame, Saccharin.


I guess it really demotivates me to perform well for my practical exams next week.



someone please hug me...

food and beverage management

Sorry Wee Wee for my anger last nite...


I'm still pretty tired after long hours from last nite's kitchen examinations, and here I am, going through the 4 parts of F&B Mgmt Exams.


I was pretty nervous as I did not prepare much at all.


I started off with Part 4 : Control and Evaluation. The Jury was Pn Siti. My tile was Soup Gueridon Service. I was supposed to evaluate her as she is doing the task. Part 4 turned out not bad, it motivates me to go for the 2nd part. The Only thing that Pn Siti comment was that my voice should be louder so that peoploe don't assume that I'm not confidence on what I'm talking all about.


Part 2: Animation and Organization (Train the Trainee)
The Jury was Mr Yeoh Tay Boon, and I was like..
The topic was Decanting Wine.
I did very badly for this part, not to forget the wine questions bombared to me and I just went blank..
1. What are the Wine Regions in France?
2. What are the Sub-Regions in Bordeaux?
3. What are the Sub-Regions in Champagne?

the answer?
1. Alsace, Bordeaux, Burgundy, Champagne, Cotes du Rhone (Rhone Valley), Languedoc-Roussillon, Loire Valley, etc..
2. Paulliac, Sauterness, St Julien, Margaux, St. Emilion, Pomerol, Medoc...?? I'm still very much confused...
3. I still don't know the answer..

Sigh...


Part 2: Realization of Techniques
The Jury was Tengku Murad. I was so nervous from the previous part, and it took me some time to calm down before I moved on to Part 2. The topic I got was Fruits Carving. I just did like what was in class and bang.. let's get started.


I managed to carve the Banana (troubleshooting) and Mango. Add on to it I managed to make a light caramel sauces infused with spices. The best part was the conversation part, I even recommend Tengku Murad to bring his kids for Shrek 3.. :)


The end product not really good, but at least it boost my confidence back for Part 1.


Part 1 : Sales and Negotiation
The Jury was Ms. Zulyda. I got Cocktail Reception for this part. It was pretty manageble as the event was relating a Dirct Selling Association organising a cocktail reception - Summer Theme. I proposed a RM75.00++ menu, with live action hawker stalls. While for beverages I throw in free flow of soft drinks (which is only 2 hours), and she agreed to get 1 dozens of Moet et Chandon Brut Imperial Non-Vintage Champagne from me, at a discount price of RM 220.00++ per bottle. She later on asked if I could recommend some cocktails, and I recommended her Mojito, Caiphiroska and Caiphirini. The price was RM 18.00++. She said that if I could give her free flow of cocktails, she'll definately take up my proposal. It's part of negotiation that I finally agree to one glass per person, upon arrival - welcome drink.

Mojito saves the day!!

All the 4 parts (30 minutes each) finished at 11.25am. And I'm off rushing to my French Oral Exams - to report at 11.40am!!


HOW I WISH IT'S THE FINALS AND NOT TRIALS...


Oh my God, next week we have to go through this vigorous exams again!!!


Cheers and remember to Parlez Vous Francais!

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disaster..

Disaster. The only word I could bring myself to the kitchen practical examinations today.


The imposed dish was Onion Flan (Tart a'l ognion) and the creation main coruse was Chicken. You might be laughing at me - Chicken? that's the most easiest thing to do!! Think twice - with the ingredient list of only Chicken, Brown Stock (which I forgot to take), some dry items and little amount of vegetables (beetroot, chayote, carrot and shallots, pumpkin), the techniques required was:
1. Cutting of Chicken into 4 pieces or 8 pieces (luckly I still remember last week's revision class)
2. Making of Chicken Jus
3. Glazing of Vegetables


When we report for our exam at 1.00pm, we were pretty sure it's Chicken cause the morning session's main course was Lamb. When Chef Pat distribute the Time Organisation Sheet, we was like...


Where's the starch? There's not even one starch, except for 250g of flour. Okie, I could make some pasta, but where's the egg? no eggs? (Okie, after the exams I only realised we could make pasta with only oil, water and flour).


For the first time in practical, I spend more than 15 minutes just to think what to do, the clocks keep on tik tok tik toking... while my brain eagerly shouting HELP!


What the heck, I managed to complete the sheet and my creation - Pan-Fried Chicken Roulade (wanted to stuff something, but nothing for me to stuff), Roast Chicken, Glazed Zuchini, Shallots and Tourne Carrots, Pumpkin Mash, Herbs Coulis and Chicken Jus.


I draw and got station number 3. I was like, uh-oh, front station, there must be a lot of attention!


When I got in to my station, I was introduced to my commis, Alice and Patricia of Term 4 (both Oddi's friend). We got 20minutes just to check out ingredients and get the others. Again for the first time, There were so little ingredients to work on and it's pretty much a challenge.


The tart turned out disaster cause it shrinks through out the process.


The worst part? there we like 20 people standing infront my station and just looking at me! Chef Chong asked me to ignore them but I was like dup..dup..dup..dup... This is even worst then Penang.


I finished up plated 10 minutes before service time. My chicken was not properly cooked (oven broke down), my roulade was over-poached (then pan fry to get the skin side crispy), Jus was not brown (I forgot to ask for brown stock), zuchini was mashy. The only thing that really worked out was my glazed carrots, shallots and pumpkin mash. Even my herbs coulis was disaster!!!


As if the world is just falling into me. It's really disaster.


Will post my dish if there's a chance. Oh ya, check it out Roslyn's post on this subject <My WoRLD: kitchen practical exam>


Global GS-3 - my latest baby


Cheers mate!!


Poached Rainbow Trout Roulade with White Wine Sauce, Accompanied with Ritz Pilaf and Crispy Fish Skin, Oven Dried Tomato, Sauteed Mushroom and Pumpkin Puree - Pau (9th March 2007) *still abit messy, over usage of black pepper / overpowering the dish*

Pertandingan Kemahiran Malaysia

Shawn and Ammie of DC (Diploma in Culinary Arts, Bac-Pro) will be representing Taylor's the the PKM held at UiTM. My best wishes to them!!