Thursday, December 3, 2009



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


  1. Evans .... they look good enough to eat (just kidding).... Merry Xmas to you, and many congratulations again, you are now a bond fide Chef Cordon Bleu. Come visit me in Hong Kong!

  2. thanks raymond for that email. our final practical exam is today the 8th of December. Not yet a bona fide chef. but within a few hours i will be. hahahaha. well one day raymond i will come and visit when i have the money to.