from intersuc 5 or 6 years ago
actually, the display case was the one 4 sale
one of the very fine piece of sugar from the intersuc
Friday, December 25, 2009
Sunday, December 20, 2009
holidays 2
got so busy that I did not really know where to start or end the day. too many things to do and not enough help...this is happening all over the world...took a time out to view the pictures of some other famous chefs....i want to share some of it...if i will be able to upload it...hope nobody would get upset....if not i hope everybody will have a wonderful christmas......happy christmas to all...
Monday, December 7, 2009
holidays part 1
HAPPY HOLIDAYS TO ALL!!!!!!!
As soon as you're done dealing with the turkeys, stuffing, pumpkin,yams and gravy; you're in for more of it as the holidays rolled in for more until New Year's Day...
More foodstuff to deal with in different ways as well as holiday banquets for different groups. It doesn't really matter what what's your religious group or preference as there is a holiday connected.
As a member of a culinary brigade in an establishment; may it be a hotel, restaurant, club that deals with a bigger group of people; it involves so much participation even down to the person washing dishes as you will need clean plates,cutleries, glasses, pots and pans to cook with..
My involvement is also in a way that sometimes you cannot go without, not like at home where mom cooks with or without something that's a part of the recipe or tradition is just fine...Showpieces came too on the last minute you don't even have a breather that sometimes you will just have to pull out from one of your falling hair in order to make a better presentation,(hehehe,joke only). What I am saying is, no time to make a chocolate or sugar centerpiece or carve fruit or ice to enhance your display; you end up grabbing anything (old display pieces) and thanks be to God for saving another day of life in the cooking process...
The past Thanksgiving dinner, beside the traditional foods,we offered a selection of appetisers,salads and on the main venison, traditional beef wellington, lobster,halibut as well as jidori chicken. We had a plated combination trio of holiday dessert consisted of petite pumpkin cheesecake,gooey date pudding with caramel sauce and french apple tartlette served with vanilla gelato...the dessert was a hit that we had several requests for the same on that holiday weekend....
As soon as you're done dealing with the turkeys, stuffing, pumpkin,yams and gravy; you're in for more of it as the holidays rolled in for more until New Year's Day...
More foodstuff to deal with in different ways as well as holiday banquets for different groups. It doesn't really matter what what's your religious group or preference as there is a holiday connected.
As a member of a culinary brigade in an establishment; may it be a hotel, restaurant, club that deals with a bigger group of people; it involves so much participation even down to the person washing dishes as you will need clean plates,cutleries, glasses, pots and pans to cook with..
My involvement is also in a way that sometimes you cannot go without, not like at home where mom cooks with or without something that's a part of the recipe or tradition is just fine...Showpieces came too on the last minute you don't even have a breather that sometimes you will just have to pull out from one of your falling hair in order to make a better presentation,(hehehe,joke only). What I am saying is, no time to make a chocolate or sugar centerpiece or carve fruit or ice to enhance your display; you end up grabbing anything (old display pieces) and thanks be to God for saving another day of life in the cooking process...
The past Thanksgiving dinner, beside the traditional foods,we offered a selection of appetisers,salads and on the main venison, traditional beef wellington, lobster,halibut as well as jidori chicken. We had a plated combination trio of holiday dessert consisted of petite pumpkin cheesecake,gooey date pudding with caramel sauce and french apple tartlette served with vanilla gelato...the dessert was a hit that we had several requests for the same on that holiday weekend....
Wednesday, December 2, 2009
culinary and pastry art
thru the years this is one of the most subjects that changed so much...some of the reasons are demographics, availabilities and the changing habits of the different people of all walks of life. Nowadays, there's a lot of culinary schools that are training culinarians worldwide..to be continued
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