Cooking our way through The Professional Chef
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Tuesday, November 27, 2007. Well something triggered me and I got so excited and had the urge to post what I had in mind, in my blog. It may be nothing special to some of you but it is really something to me. I have no idea why lately I am so into pastry and baking even though I am a Culinary student. Ha! Perhaps I love baking and cooking at the same time. The very first time I started bak. They are Americans and bake a lot! Some images are shown below.
Wednesday, October 24, 2007. It took over 190 staff of Italian restaurant Prego to cook and assemble the masterpiece. Part of them also come from. Made of premium beef and topped with parmigiana cheese, the 570 metres long Italian delight snaked around the Raffles City Shopping Centre complex. Not only me, the whole event including the service and even the dj is proud to be there.
Welcome to me bloggy! Thursday, October 25, 2007. Our menu consists of food that compliments each other. Guacamole mix with shallot vinaigrette. Borsch Soup laced with sour cream. Poached Chicken with herb mushroom sauce. Wednesday, October 17, 2007.
Wednesday, October 17, 2007. 5 Years Down The Road. Welcome to View My 1st Post. Hi guys, Welcome to view my 1st post on my Blog. 5 years down the road, i would like to be the owner of a famous resturant. However, if i have the chance to be a Hotel Executive Chef, i would be even happier! Lets give my future of becoming a famous chef a toast. A very timid man, with a Great Ambition. 5 Years Down The Road.
Foods That I like - Japanese Cuisine. The World in My Pan. Sunday, October 28, 2007. Foods That I like - Japanese Cuisine. I like the way Japanese food is prepared, They are, most of the time prepared with top quality ingredients and handled or prepared in a clean workstation. The dishes are mostly healthy and not very oily. Well on to my first post.
Yonng chef with passion for cooking. Friday, April 3, 2009. Tats me second from the left. nothing great but at least presentable. Just finish my Diploma in culinary skill last year. stay on with the attachment company for 4 month. now moving on to a new place with my Exec chef as he opens his own place. hoping to learn more from him. plans to look forward to oversea opportunity. Tuesday, March 3, 2009.
Wednesday, October 17, 2007. Embed a Flash Slideshow from Flickr. Add a search form in Blogger. Add Google Talk To Your Blog. Welcome to Your Personal Webpage. This blog is created for SHATEC DCS students. This is the place where we can share our thoughts and talk about anything under the sun. Welcome to Your Personal Webpage.
Sunday, October 28, 2007. Thursday, October 25, 2007. Guacamole mix with shallot vinaigrette. Borsch laced with sour cream. Orange lemon lime topped with mint leave. Poached chicken with herb mushroom sauce. Accompanied with garlic flavoured potatoes.
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Cooking our way through The Professional Chef. Monday, April 18, 2011. Were still trying to figure out exactly how to do this project, and what the blog will look like. For now, heres a quick preview Michelle wants to cook through The Professional Chef. The Culinary Institute of Americas. Textbook and cookbook. Laurence is going to help out, and blog about it. Together, were hoping to learn a lot about cooking and eat a bunch of tasty food too. Subscribe to Posts Atom.CONTENT
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Monday, September 29, 2014. Why Do Typhoons Always Seem to Get The Philippines? I think most typhoons go to the Philippines because when a typhoon is made it goes the direction where Asia is. They usually never have typhoons in the West part of the world. And when you see the map, Philippines is nearly in the middle where typhoons may travel. So I think that is how typhoons go to the Philippines. Thursday, September 11, 2014.
Foods That I like - Japanese Cuisine. The World in My Pan. Sunday, October 28, 2007. Foods That I like - Japanese Cuisine. I like the way Japanese food is prepared, They are, most of the time prepared with top quality ingredients and handled or prepared in a clean workstation. The dishes are mostly healthy and not very oily. Well on to my first post.