This video is about my korean colleague called Shawn. His pasta making skills are superb and his leaving singapore for Bali so sad. I will miss you mr park and do come back to Domvs kitchen to visit us.
It's been a SUPER long time since I've last posted and sorry bout that. Finally iI have gotten used to the split shift work and World Gourmet Summit promotion has just ended at Domvs kitchen. Chef Claudio Sadler and his team of 2 chefs came down to help out and to promote his italian menu and his menu degustation for a period of 5 days. I've learned alot from this wonderful event and it's both stressful and fun at the same time. Here are some pictures Potato gnocchi filled with goat cheese,smoked tomato and toasted pork cheek
Quail salad with Seiras ricotta cheese,white truffle foam
Fresh tagliolini with calamari,king crab and green asparagus,carbonara style with white wine
Squid stuffed with dried cod in breadcrust with broccoli salad,capers powder and beetroot vinegar
Sicilian red prawn with pea puree,sun dried tomato,crunchy tagliatelle with red chilli pepper
Lamb chop with aubergine filet and almond,baby tomato scented with lime
Fresh ravioli filled with saffron gelatine and crunchy sweetbread,black truffle and marjoram
Fresh lasagne with rocket salad,lamb ragout and stewed artichoke
Veal stuffed with artichoke scented with marjoram in grissini bread crust,chicory salad with anchovy olive oil
Chef De Partie Danny and me
Sous Chef Maori and me
heavenknows
9:59 PM
Tuesday, March 10, 2009:
Another 3 weeks more of school and it's attachment period. Still miss the wonderful times with my fellow classmates at the outlet of charcoal,rosette and production. Come to think of it we have learn a lot of stuffs through this 1 year of theory and practical and we transformed from non-cooks to good cooks now. Once attachment starts mine weekdays and weekends are practically burned out and no more back to the usual way of chilling out with frens and families on sat.
heavenknows
7:41 PM
Tuesday, February 17, 2009:
Economic crisis is really so REAL to me now as compared to my secondary school days which i dun really care if there is one.Many of my classmates are having trouble getting a attachment slot be it a hotel or restaurant.Anyways tomorrow gonna head down to Sheraton Towers to sign the contract to have there as my choice for my work attachment for 1 year.This term full of projects,tests and exams to study for and my mind is gonna explode soon.
Snow Patrol-Run I'll sing it one last time for you Then we really have to go You've been the only thing that's right In all I've done
And I can barely look at you But every single time I do I know we'll make it anywhere Away from here
Light up, light up As if you have a choice Even if you cannot hear my voice I'll be right beside you dear
Louder louder And we'll run for our lives I can hardly speak I understand Why you can't raise your voice to say
To think I might not see those eyes Makes it so hard not to cry And as we say our long goodbye I nearly do
Light up...
Slower slower We don't have time for that All I want is to find an easier way To get out of our little heads
Have heart my dear We're bound to be afraid Even if it's just for a few days Making up for all this mess
heavenknows
7:49 PM
Monday, February 9, 2009:
Long Long time since I've posted and it's been great since the return of more things to study,projects and attachment hunting.So far only 2 places replied me,Casa Verde at botanical gardens and Sheraton Towers Singapore.Hope that i can quickly get a good place in either one and start my 1 year working experience and get this over with.
School life is so boring and so much of theory lessons filling up my timetable schedule and it's been so many days since i get my reply from Mandarin Oriental whether can i do my attachment for 1 year there.Even though classes are boring but we still have fun and chirpy teachers and also jokers in class to make each of us laugh.Only have a chance to do pastry practical once a week and hope it changes to twice per week so we can learn more.
Time really flies when you ain't paying attention.Tomorrow's my last day at Mandarin Oriental and gonna miss those people I've worked with and managed to talk to some Shatec students there and it was great knowing them.Thai,barbecue,local,cold kitchen and pastry kitchen are places which I've been to.Today super tired after rushing to finish off the desserts of a wedding function of 530pax + prepare the cake for zoe tay's birthday celebration at Melt:The World Cafe.Chef Reuben a "ang moh" chef in the pastry kitchen well known for his macarone and chocolate making and seriously his pastry and dessert making I will rate 10/10.Yesterday the cuisine and wine:Asia reporters and photographers came and seeing how he create a dessert using the main ingredient:Raisin and his plating and decoration really left me speechless.That's all I've to blog and it's 3 days more to the boring old campus of Shatec.
