no pics

no pictures today in my mad rush today i forgot to take some pictures. i might try to steal some from my classmates. but untill then i filleted a fish today and poached a whole trout. so yeah. most of it was ok except i mucked up big time with the hollandaise sauce which turned to scrambled eggs. but i had to quickly fix it up. overall i beat myself up too much according to my chef. but im not one for taking rejection very easilly. as some of my friends know. and thanks raymond for your email. Speed comes with practise and so does everything else in a kitchen. u will get there in time. but the thing is to enjoy while doing it.

Chef Evans Q

Chicken en Cocotte Grand Mere

Chicken en Cocotte Grand Mere
is a very homely dish where chicken was roasted and done in a very grand motherly way
and grand mere does mean grand mother if you are wondering where that grand motherly way came from
next on the menu for today was Creme Caramel
everyone should know what creme caramel is
very nice dessert and very simple
we had a relief chef today as chef Steve wasnt around for an unknown reason.

and here are the dishes in order of courses
Chicken en Cocotte Grand Mere
and the Creme Caramel. what do ya think????
honest remark.

i think i didnt do too bad with the dishes.

Chef Evans Q

Pan Seared Octopus with Asparagus and Passion Fruit Vinaigrette

Pan seared Octopus with Asparagus and Passion fruit Vinaigrette

such a nice delectable dinner. coincidentally Master Chef Australia did a squid platter with a passion fruit vinaigrette i was quite shocked because i thought that well not many people would do a passion fruit vinaigrette but boy oh boy was it awsome.
internet is now running very slowly cos we have gone over our bandwidth which is freaking annoying.

tata
Chef Evans Q

Supreme de Volaille Chirvy & Cheese Souffle

fist up today is the cheese souffle and it was kinda ok even for my first time making a souffle. i was quite impressed cos it turned out like the chefs. and im posting my pictures in the order of service. the deadlines were very strict today but i managed to get them both as and when it was meant to be served.







Supreme de Volaille Chirvy
a quite interesting chicken dish
but quite confusing because again it was the first time i am doing a dish like this. sauce was nice mushrooms were cooked. onions were nice soft and sweet. chicken was barely overcooked. hence it started to sort of dry out.
we had to stuff the chicken breast with chicken mousseline. and it was a tedious task. but it was tasty nevertheless. you can be the judge of my dishes.




no more posts unfortunately till next monday.
signing out
Chef Evans Q.

Jarrets d'Agneau Braises au Vin Rouge & Risotto

the dish was called Galantine de Caneton. and its pretty much forcemeat duck.
and i get to sample it tomorrow. so its gonna be cool.
thats the skin of a duck a whole freaking duck. it was for a classic french dish shown by my chef.
the honourable Chef Steve Belcher.
he skinned the whole duck in like 15 mins. and it was slightly messy. but hopefully i wont have to do that dish for a long time






TADAAAAAAAA!!!!!
My Jarrets d'Agneau Braises au Vin Rouge & Risotto and Haricots Verts au Beurre and Glacees Carottes.


it took me 2 and a half hours to cook that shank. and oh boy was it worth it.
this is pretty much what the chef said. "very well cooked lamb. nice and soft. carrots are nice and soft. risotto nice and flavoursome. not gluggy(soggy). well cooked beans. a good sauce no fat in the sauce. very well done."
i was quite pleased with myself. the carrots just melted in your mouth.
ahhhh. boy was i happy.




tomorrow Supreme de Volaille Chivry and Souffle au Fromage
hope u guys like what you see and what you hear.

Chef Evans Q.

Clafoutis aux Cerises

today we made a Clafoutis aux Cerises which in normal words is a cherry tart. a very nice sweet and slightly tartish in taste. and my tart came out perfectly cooked with a well cooked base. this time the blind baking helped the tart to cook well and i was quite pleased with how the tart was. now u can be the judge of the tart. chef said it was fantstic. other than that we made rice pudding. yummy stuff. it was quite a fast class today but it still took the 3 hours that we have class for.
tomorrow it is Risotto with Braised Lamb Shank.
that's going to be a busy class. but its quite cool that we have to do things at a quick pace. prepares us for intermediate and superior






me in my chefs uniform







quite a blurry picture but as soon as i can get a nicer one i will upload it. im trying not to be a stereotype asian taking a billion pictures to show everyone.
hehehehe

my companion for the night Wither Hills 2008 Sauvignon Blanc
this wine goes well with a nice seafood meal. very fruity. hints of capsicum and other aromats















Chef Evans Q.

late start to blogging my journey

it is quite late to start blogging my journey here at LCB Sydney.
where the people are great the friends are fantastic. no matter the age, race, background everyone is still nice. ive got some wonderful chefs at LCB that guide me and my classmates to do well.
well in the last 3 weeks of basic cuisine we have made stocks,chateau potatoes, eggplant and tomato stew, quiche lorraine, pissaladiere, pate feuilletee, mushroom chaussons poached pears.
and then it was a massive jump from the sort of simple stuff to slightly more intensive stuff.which is Girlled Baby Octopus with Baby Spinach and Black Olive Salad with Lemon Vinigarette and on that same day we did calfs liver and bacon with buttered spinach and french fried onions. mind you that was all in 4 HOURS.
it was pretty much a two course class.and that was just last week. in that same week we did Rack of Lamb with a Parsley crust and Ratatouille Provinciale.
next up was the Chicken Saute Chasseur with Rice Pilaff which wasnt so hard.
that prety much sums up the stuff we did on the first 3 weeks.
and like ive said ive made friends that i dont think i will ever want to loose.
Raymond, Esther, Grace, Felix, Git(hope i didnt spell ur name wrong), Scott, Andre, Pablo and the rest of the class