CONGrATS

CONGRATULATIONS TO ALL SC 2,3 & 4 ON PASSING YOUR SUPERIOR CUISINE. GOOD JOB CHEFS. ALL GRADUATES OF SUPERIOR CUISINE AT Le Cordon Bleu.
TO THOSE WHO CONTINUE TO CERT IV AND V I WILL SEE U THERE WITH SUITS AND LOOKING SHARP. GOOD LUCK MY FRIENDS

UPDATED

LONG AWAITED UPDATE

we are currently in the midst of exams in Superior Cuisine.
it has been yet another wonderfull 10 weeks and now many people will have to part ways on our culinary journey. Good Luck Comrades of the Kitchen. this journey has been a great and wonderfull one.
our time here is short. but its been great. to those that continue in Cert IV i will see u there next year bright and refreshed with our nice suits and ties.
superior cuisine has been wonderfull challenge. and i got a chance to be creative so yeah. it gave me a good chance to explore my creativity

Chocolate Souffle with a sultana praline

Goats Cheese Puff
Braised Witlof
Balsamic Reduction
Champagne Vinaigrette Salad
presentation was an attempt to being creative

Pan Fried Ocean Trout
with Bok Choy 2 ways
this dish is a creative idea of mine

Superior Cuisine Canape
Kingfish Carpaccio
with Avocado Puree

Orange Jelly with Fruits
and an Almond Praline

Bread and Butter Pudding with a compote

Buffet Module
Terrine, Galantine, Aspic

eternity

Im sorry Grandpa. Im so sorry i cant be home.
i miss you so much. i dont want you to leave.
please watch over us.
i love you so much.
Rest In Peace Grandpa
i miss you so much.
i wish i could be home. grandma told me not to come back. im so sorry

long time no updates

Long Time No Update. BUSY BUSY BUSY.
Superior has been quite daunting.
It has brought quite a few new things into my life. like the restaurant. different timeframes. different skills required to keep the pace. improved tastes.
i will leave you with some pictures of superior cuisine food. enjoy




i thought the presentation for this dish was rather nice. for a first attempt.
it can only get better.
Chef Evans

update.

sorry for the late updates been very busy will post a few pics from the past few weeks. i am not going to write the menu names but i will edit it on later
hand made tomato rose

MY BIRTHDAY

20/08/09
MY 19th bday man it was fun
thanks to the guys that turned up to felix's
and thanks for the wishes. i had a great 19th bday
had some seafood appetizers from the fish market. along with some beers on the rooftop. it was such a relaxing bday. one of the best yet.
ill stop blabbering away and i will have pictures







The Cake was quite funny as felix said it was meant to look like my face hahahahaha. ah well good attempt.
THANKS AGAIN GUYS!!!
Will not forget that bday

Chef Evans Q.

BUSY WEEK!!!!

Sorry for the late post. ive been quite occupied with classwork. umm yeah last weeks menu was quite enjoyable even the 3 course menu we had.surprisingly the crepes were easier than i thought. To all visitors to my blog thanks for visiting. The menu for the week was

Mignons of Venison with Cherry Sauce
~
Tulip Baskets with Lemon Cream

i undercooked my venison. and im not going to give excuses. so i didnt put it up
the tulip baskets were quite nice and might i add. pretty enjoyable. yummy too. but very fattening. these baskets are very delicate and they crumble very easily

next menu was a menu i quite enjoyed. simple yes fantastic

Grilled Chicken & Risotto
~
Savarin with Strawberries

Three Course menu to end the week. but with a little teamwork. it became quite easy. allll yummy yummy food.

Tian of Roast Tomatoes with Glazed Onions
~
Poached Veal Fillet
~
Raspberry Crepes with Mint Sabayon

Today we have Steak Tartare. hopefully that turns out alright. very dangerous dish there as alot of chefs would know. Hope all my readers are in good health. thanks for visiting. hope you enhoy. if anybody wants to leave a comment please feel free to. would appreciate a shoutout as well with names and stuff.

Chef Evans Q.

Long Week

LONG UPDATE!. Well Normal Update actually.
The week that just went past we had quite hectic classes because we had to do our first 3 course meal and the 3 course meal was

Blue Eye Cod en Paplilotte
~
Lamb Noisettes with Coriander Pesto and Wilted Spinach
~
Poached Pears in Orange Syrup

and then we had a relatively nice menu the next day which i thought was pretty cool that its not 3 course meals stacked over one another. we had

Roasted Quails with Glazed Turned Veg. & Chateau Potatoes
~
Poppy Seed Syrup Cake

next on the menu were quite nice dishes but the tart wasnt to my tasting

Saute of Chicken Basque
~
Patissiere Cream Flan

Lemme Know What You Think about the dishes. and to Raymond thanks for reading my blog.
hope you enjoy the food that we are producing here at LCB. will email you the workflow with the lessons that i have typed a workflow for. hopefully you can read it.

Chef Evans Q.

Week 2 @ LCB.

hello hello once again its time for the weekly update.
this past week we have done some nice dishes but unfortunately i had a set back with one of my dishes. and now time for the names and the pictures.
monday. Creamy Garlic Soup.
Braised Rabbit

Tuesday. Lobster Americane with Pilaf rice ( which i screwed up so no pics)
Smoked Salmon Rillets

Wednesday.Club Sandwich and Canapes.

Creamy Garlic Soup

Braised Rabbit
Smoked Salmon Rillets
Lobster Americane w/ Rice Pilaff
just realised that i dont have any photos for the canapes. but i do have photos of my pizza heston blumenthal sytle

one is a tomato & basil pizza. everything is home made including the pasta sauce. except the cheese and basil. lol
the other is a prawn and garlic pizza
ahhhhhh those were tasters made in heaven

Signing out
Chef Evans Q.

The First Week Of Intermediate

quite an interesting week. getting back into the full swing of the kitchen again. and building up the pace towards our 3 courses.
ive been pestered by many to update my blog. so i shall update. been wuite busy with the class times starting from 3.30 to 10pm at night which means i get home at around 11.30.
then gotta get my uniform on the wash straight away.
well here are the photos for this week.
Spatchcock with Seasonal veg.

Guinea Fowl with olives
Pea Soup Saint Germain Style

Duck Breast With Onion Confit and Wilted Spinach
Mussle Turnovers With A Garlic Cream Sauce
-i got best in class for that one according to the chef but the filling was a little dissapointing.cos there wasnt enough sauce. thats all we had for that week. hope u all enjoy this post

Chef Evans Q.