prepare.me.a.dish

From a plate of appertizer to a plate of a main course dish, how issit feel to prepare it for someone(guest)?

For the first time you will felt the fear of what customers will say about your dish that you present or the dish that you prepare. Trust me or not it feel as good as it is. From your heart you design and complete the dish you will have the proud of what you do. Maybe for some guess its not up to their standard, but for you its going to be you are plating it to a very important person. Most of the time its going to be the same as others though you have try your very best. My trainer use to say to me, give the food a height or play around with the colours. It will then brighten your dish further. As for height it will concerntrate on the food as it gives you a good view. And as for colour it will then give you the variaties of colour that makes it brighten your dish. Ive taken part in plating a few times. This include functions at Safti, Charcoal function and lots more. Most of the time we go for easy and presentable way of plating.

Most of the time in my practical lessons, my trainer use to tell us, "plate the dish as you wish to serve it to a guess". So i did my part to be the best out of the classmates. Here are some of my presentation during school practical lessons. Hope you'll like it. Thank you.

classmates

This was my classmates when i first joined shatec. Belive it or not, my class consist of 60 students. For my intake of DCS students we are break apart into two classes and each class consist about 60 students. That makes around 120 students of my batch. My training office was first Chef Saw. He stops teaching us afew months after due to better offer that he gets in overseas. I respect him for his decisions despite he was really a great trainer. For his teaching skills i really adore him. For now i really hope he stills remember me as a fomer student that he has. Get back to my classmate, as for your information now my class have been reduced to around 35 students. After a few month we are then combine and devided equally to 3 diffrent class. Due to that im glad my classmates has reduce to a sum of 35 students. Sadly some of the students have drop out. Seriously when i have a classmate of 60, i cant even memorise their names. Some were to hard to say. Now im glad with my classmates and they are the best. Not forgetting my buddy which i go along in hard days and in happy days. Hes non other than Ong Tiong Peng. I admit we really get along well even when theres anything hes the first to be informed. Dont mean that i didnt label your names means your not as good to be a buddy, well all of you deserve to be im my mind. The laughter we shared the scolding we get and lots more memories. All that is a movie that keeps rolling in my mind. Well to end my blog, i have a word for all, "may you lead your dreams". Thank you all for being with me.

slackersslack

26october2007

.till.another.breath.i.catch.

event.catering

Event catering is a must to all DCS & DPB students. Its an event that runs by your team group. You will then form up a kitchen organization. Including assigning the position, menu, marketing group, promoting strategy and many more. Rules are simple, get your team, run a restaurant. Sound may be simple as it may be, but trust me, its full of a mind killing if you have not even know whats the flow is going to be. So first thing first, the theme of the project "SYMPHONY OF FOOD ". It was held at Shatec's restaurant which is Charcoal Restaurant on 16 July - 21 July 2007. It really was a hell out of an experience. We planed out our set menu for the week. Well after lots and lots of suggestion, we made our menu with a last decision.

APPETIZER

Guacamole mix with shallot vinaigrette

SOUP

Borsch laced with sour cream

SORBET

Orange lemon lime topped with mint leave

MAIN COURSE

Poached chicken with herb mushroom sauce

accompanied with garlic flavoured potatoes

or

Seafood crepe with spicy tomato coulis

served with baked potatoes

Dessert

Strawberry chocolate mousse

Petit four will be serve with coffee or tea

And well it was a hell out of a week. It was also an enjoying moment for me and unforgetable moment it was. Though we have some misunderstanding with each other we still manage to brought the whole thing together. It was hard for me still as i was appointed to be the executive chef for the event. In the end the sacrifice that i made was all satisfied. All the co-operate work that i have from my team mate was unthankful. They were so great. Not forgetting the pastry group they were awsome. Thank you all again.

.way.down.the.road.

2007

As a trainee i learnt it the hard way and the right way. Im proud of what i am before and what i am now. I use to be a playful student, never liked to study nor doing works. I now have intrest in what im doing and what i wanna be. Leaving my old world behind, looking far away for new changes in my new life. I had a bad life before and i know whats good and whats bad for life. And i sure belive that life can chage if you belive in yourself. To be good its hard but to be bad its easy but that don't mean that you need to be bad all the way.

2013

I will want to see myself like this in 5 years down the road. As a chef in a hotel or in a restaurant. I belive if people can do it why can't i. This is my life and i choose it how it will be. Learning stage is preety hard i could say but its how you archive it. I admit i may not have the best scores in my academy life but try me on my practical skills. I bet i can give my very best to you. In kitchen im just someone that is hunger for knowledge. Teach me something and i will remember it forever. Ive been an apprentice for a restaurant by the name FRIENDS my executive chef is Chef Peter Boon. Though i cant get long time to spend there due to school schedule, i did learnt alot from him. I take him as my role modle of this career. Theres a few more Chefs that is on my mind. I agree that you should know a chef by the name of Chef jamie oliver. Hes one of the best in the world but though critism occours him on the food he created he stills the best in my very eyes.

25october2007

slackersslack

.till.another.breath.i.cathc.

helping.charity.for.fund.raising

Singapore's longest lasagna has raised S$33,000 and earned a place in the Singapore Book of Records.

It took over 200 staff of Italian restaurant Prego to cook and assemble the masterpiece. Part of them also come from shatec association and temasek poly students.

Made of premium beef and topped with parmigiana cheese, the 560 metres long Italian delight snaked around the Raffles City Shopping Centre complex.

Shoppers did their bit for charity by paying S$10 per serving. Money raised will go to the Spastic Children's Association, which provides special education and services for those with cerebal palsy.

Not only me, the whole event including the service and even the dj is proud to be there.

Im very asure that all that attend the event on 21 october 2007 which held at Raffles City Shopping Center complex is a day not to be forgotten.

our group that represents shatec for the event(from left: rauf,tiongpeng, famie, fengwei, yuru, nelson & GuiQuan)

21october2007

slackersslack

.till.another.breath.i.catch.

.first.words.i.wrote.

.first.words.i.wrote.


well im glad i get a chance to have this blog.

ive been wanting to have one since then.

life seems busy to creat one of this.

well glad that most of you can spent your time to

read my page. i wont promis to update it everyday but ill try to spent

some time for my self. due to lots of school programme i am way back

to catch up my friends. now let me touch a little bit bout myself.

well i certainly love cooking and ill asure you ill make some parts to

share you my recipe. trust me all that might be a secret recipe.

futher more foods are the most important thing in life. i love foods.

well do catch up in the upcoming update.

18 October 2007

slackersslack

.till.another.breath.i.catch.