Fricassee de Volaille Vallee d'Auge & Bavarois a la Vanille w/ Sauce au Cafe

Fricassee de Volaille Vallee d'Auge
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Bavarois a la Vanille
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Sauce au Cafe

so there you go today's menu quite simple. eventhough there was not much prep to do it still took some time. today got to try sugar work for once. as u can see on my bavarian cream it looks quite ok for a first timer. and oh yes i did a rose today. completely out of sugar. heheheh. quite hard but so pleasing nevertheles. sugar work is something ive always wanted to try but never go the chance to. and im quite proud of my first attempts. Chef Vito "im italiano" was quite gracious with he remarks about my sugar work. he said that my flower wasnt too bad for a first timer and says it will get better when i get into intermediate. so yeah. quite pleased. the food all tasted great so its nice.

MY SUGAR FLOWER !!!!!!!! (hand made)

MY FLOWER

many thanks to raymond again for the lovely dinner. will never forget u my friend. we should go for a drink before you leave. i will try to get something done.

Chef Evans Q.

Poussin en Cocotte A l'Estaragon w/ Pommes William

Poussin en Cocotte A l'Estragon
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Pommes William

simple nice dish. chicken with tarragon and william potatoes.
very nice and homely dish. i can just imagine this in france with family members over for dinner. grand mother at the stove. kids running around. parents talking over wine.
not so much the william potatoes but the chicken with tarragon.
chicken was simeple enough nothing too complicated. but the potatoes were something.
notice the shape. can u guess what its meant to resemble.


hopefully u guessed pears because thats what its meant to be...
simply put its mashed potatoes that are moulded and then deep fried till its nice and golden brown.
and this week will mark the end of basic cuisine. will miss the people that are leaving us physically but not in communication wise. i could not have asked for a better team. the people on my bench are like the best team members ive got. and hopefully it will be that way till superior when we work the restaurant.
anyways i gtg
tata

Chef Evans Q.

update

Photos from last week and this week. up to an extent. i shall list the photos and the names of each dish

Roasted Sirloin of Beef w artichokes au blanc, chateau potatoes. glazed turned carrots and turnips and green beans

Kangaroo Fillet With Pepper Berry Sauce
and Kumara Roesti


Chocolate Mouse with Candied Orange Zest.

Be The Judge Not Going To Say Anything More

Chef Evans Q

good news ahoy!!!!!!

i passed my basic cuisine today. and it was quite awsome. i mean its only basic but the exams are annoying because well they are exams and who does like exams.
well at the end of next week. we bid farewell to one of our classmates Raymond Tang.
great guy. never met a man who is so healthy at his age. doing 6 days a week. even i can barely stand 3 at the moment. my chefs hat is off to this guy. but yeah. we will all miss you im sure.
anyways tomorrow is another day of class. but tonight is a time to relax and celebrate.
so for today thats all folks.

Chef Evans Q.

have a fun time back in KL will talk to u soon

exam

quite happy with my exam today. no pictures unfortunately.
had to wake up at 5am so i could get the 5.50am bus so i could get to uni and relax before my exam started. had a coffee. and went in. and bang
everything was a GO!
Beef consomme was quite good. clear. no fat. good flavor. good colour.
lamb was good colour. carrots and turnips were an ok size. potatoes were just a little too small under the chateau size. but it was ok nevertheless. i had a good comment from my chef today that made my day all the more worth it. he said. that if he was still in the industry with a restaurant he would hire me tomorrow. so yeah. i mean hopefully i will be poached from basic. but oh what high hope i have for myself. im not gonna get them too high because i dont want to set the bar too high for myself. im just gonna take what comes. but im hoping for the best aswell. theory exam tomorrow. gonna be very hectic eventho i studied. somethings just cant be taught.
theory is at 9.30tmr so ive gotta be there early to relax once again then i have normal class. which is going to be a pain in the ass because i am going to be so freaking tired after class. gonna need a nice frosty beer.
tata
Chef Evans Q.

Pasta with Tomato & Basil Sauce.| Breast of Guinea Fowl w Leeks and Musrooms

Pate a Nouilles Sauce Nicoise
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Supreme de Pintade aux Fruits des bois

Thats the Pasta with Tomato&Basil sauce
handmade pasta which is quite easy and the sauce was nice and delicate. but it was still quite good.
nice easy meal but that is a portion of an entree so not much to it.
i would love to make it again. Lovely little dish.

Supreme de Pintade aux Fruits des bois.
ahhhh. breast of guinea fowl with leek and mushrooms.
really interesting little dish because well theres not much to the whole guinea fowl
best part is the breast . but its an interesting little dish. no sauce just guinea fowl and mushrooms and leeks.
took all the 20 minutes to cook this. not as long as one would think. but the guinea fowl has a breast the thickness of1.5cm.
and chef was right by saying one minute its undercooked. one minute its just nice. another half a minute its over cooked. it just changes too quick to be slow in the kitchen.

major update of pictures from my last weeks class. forgot to upload the pictures but ah well its here the 1st one is veal cutlet
and the second one is turnedos of beef with potatoes parisienne and buttered snap peas.

well over all all those dishes were good. as chef said.
exams are upon us in LCB. next week. doomsday.

menu for the exam is
Beef Conssome
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Rack of Lamb w parsley crust
and some turned vegetables. praying that its gonna be good. gotta practise them asap.
Till tomorrow. Adieu

Chef Evans Q.

Pumpkin Soup &Crab Bisque

Pumpkin Soup
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Crab Bisque
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There you go my pumpkin soup looks good doesnt it.
it was quite runny but very flavourfull as Chef Andreas said.
eventhough it was a tad runny. he would still eat the whole thing.
presentation is quite cool tho.
unfortunately i didnt take a picture of the Crab Bisque.
because that was a complete ugly dish. no flare to the look of the dish so i didnt bother.
and to update my last wednesday i didnt upload a photo because i was quite dissapointed with the produce we got to turn into edible product.


The Photo below is when i was flambeing the crab shells
for the crab bisque

but never its always about making the best out of something.
and its the best we could for the
pan fried salmon with a cream sauce

the biggest block of butter ive ever seen an jeezus that is big thats like 5kg of butter i think or more. and the chef said. thats how they do it in the industry. LOL

we had a chef today who used to cook for the Queen of England and he cooked for The Late Lady Diana's wedding. my hat is off to that man. sounds like one of the greater Chefs i will meet in my lifetime.
till the next time
tata

Chef Evans Q.

Gambas Frits avec Sauces Remoulade ,Tartare & Medalions de Veau Saute a l'Estragon

which is
Fried King Prawns
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Veal Medallions in Tarragon Cream Sauce
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There you go the King Prawns Deep Fried with a Remoulade Sauce
Remoulade is pretty much a tartare sauce with anchovies in it.
it adds another dimension to the sauce but yet its still quite light.
Chef Steve said that the prawns were cooked very well. but i think it was abit over cooked because it was quite dry
The Veal Medallions in a Tarragon Cream Sauce
The Veal is well cooked because as chef said. it was nice and pink in the middle and it still was very moist. very flavoursome. and the cream sauce was soooooo good. it was quite plain to just have the veal and no other additions.
thats me doing the cream sauce. burning away the alcohol from the white wine
hope you readers like it.
tomorrow is Crab Bisque and a Cream of Pumpkin Soup.
and Happy Birthday To My Little Baby Brother Jordan who is now turning 10!!!!!
not so baby anymore i gues but u will always be the baby of the family
tata

Chef Evans Q.