.:what's ambition:.

Well something triggered me and I got so excited and had the urge to post what I had in mind, in my blog. It may be nothing special to some of you but it is really something to me.

I have no idea why lately I am so into pastry and baking even though I am a Culinary student. Ha! Perhaps I love baking & cooking at the same time. The very first time I started baking was at my so called Godparents' house. They are Americans and bake a lot! And I love going to their house to watch and learn from them. That was my first time I baked Chocolate Chip Cookies. Until now, my sister and I still do bake Chocolate Chip Cookies at least once a year. Other than cookies, I got to bake Banana Pie, Christmas Cookies (with colourful sugar icing decorations), and some other desserts. It was fun!

I had browsed through numbers of recipe books and I have always wanted to bake Gingerbread Cookies. Until now, I am still searching for this particular taste which my taste buds have been longing for. I could not find any words to describe it but somethings tells me that I could find the taste in Gingerbread Cookies. Besides Gingerbread Cookies, I have always wanted to bake a proper cake. The cakes I had baked were alright but not up to my expectation.

Now talking about cakes, this is something that got me all excited! I have this desire to bake my own wedding cake! But of course I have to come up with a design for my wedding cake. However, first thing first, I need to know how to bake a nice proper cake with cream, icing and decoration.

I had seen extremely beautiful pictures of very nicely done, wedding cakes in books, internet and magazines. There were all absolutely stunning! Some images are shown below.

They are so gorgeous!

Since I have my 1 year internship or perhaps 2, I will find my ways to gain opportunities to learn how to bake a cake. Or even how to make the cake decoration. Or perhaps get to know one of the pastry chef or trainees, and probably in future I could make my own wedding cake under their supervision or with them assisting me. Haha! But of course, I really hope I will be able to make my own wedding cake myself!

From there, I could teach my kids or even make one for their wedding too!

.:what's c00king:.

Ever wonder what the cooking trend will be in the near future?

Right at the moment, Fusion cooking is still struggling up to the market. Probably few years later Fusion Cuisine would be accepted by more consumers.

Besides Fusion Cuisine, I was reminded of Menu Degustation. Menu Degustation is tasting menu where food are served in very small portions. Thus explains the number of courses.

Perhaps in the few years to come, consumers would be looking more into 'quality' compared to 'quantity'. Menu Degustation would be the most suitable, who knows!

Cooking is not just about food that fills up ones empty stomach. Cooking is all about art! The method of cooking, the way food is presented and most important of all; the taste, are factors that everyone will be looking for.

Presently, I guess Molecular Gastronomy is the 'in-thing'. Chefs or chefs-to-be are hunting and trying their very best to come up with more unique and creative dishes to surprise consumers out there.

Be prepared, Consumers! Your stomachs will be in our hands!

.:picturetrail:.

.:how's c00king:.

Sushi Making

Sushi Rice

• 3 cups Japanese style Sushi Rice
• 3 1/4 cups Water
• 1/3 cup Rice Wine Vinegar
• 2 tablespoons Sugar
• 1 teaspoon Salt

Method:
1.Before cooking, rinse rice several times in running water until the water runs clear (this
may take several rinsings).
2.Prepare sushi vinegar (sushi-zu) by mixing rice vinegar, sugar and salt in a small pan. Place
pan on low heat and cook until sugar dissolves.
3.Allow the vinegar mixture to cool.
4.Spread the cooked hot rice into a large plate (or a traditional wooden bowl, called
sushi-oke) by spatula (called shamoji).
5.Sprinkle the vinegar mixture over the rice and fold into the rice by spatula quickly. Do not smash the rice.
6.To cool and remove the moisture of the rice well, use a fan as you mix sushi rice. This will
give sushi rice a shiny look.
7.After cooling, use the sushi rice immediately.

California Roll (maki-zushi)


Spread Rice over Seaweed (nori)
Place the nori sheet, shiny side down, on the bamboo rolling mat. With water moistened hands (which helps in handling the sticky rice), spread half a cup of sushi rice evenly over the nori sheet, leaving 1" at the top.





Arrange Fillings over Rice
Arrange the sushi roll fillings in a narrow row across the top third of the sushi rice. Leave a space of rice above and below the strip of toppings.





Fold sushi mat over roll
Moisten the top edge of exposed nori with water. Grasp the rolling mat with both hands, thumbs underneath, and fold the close edge of the nori sheet so it overlaps the sushi rice and ingredients.




Roll Sushi Tightly with Mat
Roll tightly with firm pressure using the rolling mat. Lift the mat slightly and finish rolling until the edge closest to you meets the rice free edge at the far end of the nori. Overlap the moist edge of the nori sheet to create a seal.





Remove Sushi Roll from Mat
Use the rolling mat to shape and square up the sushi roll by pressing gently along the tops and sides of the roll. Remove the sushi roll from the bamboo mat, and place the roll seam side down on a cutting board.




Slice Sushi Roll into pieces
Sushi is best sliced using a carbon steel Japanese style knife. After the knife is moistened in water/vinegar, cut the nori rolls into six or eight equal pieces. (Cut the roll in half, then each half in thirds or forths.) Use a swift back and forth cut for best results.

.:where's c00king:.

On the 30th July 2007, which was after the Event Catering, we were attached to Charcoal (which was also one of our school's own restaurant). 29th September 2007 was my last day.

I got to learn a lot of things. I told myself to try my best to experience each and every single station in the operation. It is not a matter of gender, it is your attitude that matters.

30th July - 4th August
I was posted to work as a Garde-Manger. I had to remember all the Salads, Sandwiches and some other dishes relating to appetizers or starters.

6th August - 11th August
I was then posted to work as a Potager and a Saucier. As a saucier, which was the 'step' just before Aboyeur (where the food would be picked) it was amazing to see how the system worked. The work flow was smooth.

13th August - 18thAugust
I was posted to work as an Entremettier. I searched and thought of new recipes on how to come up with new starch and vegetables to accompany the main courses.

20th August - 25th August
I worked with two other friends and did staff meal for our friends in another class. They had their Event Catering at Charcoal. We discussed and created new dishes. It was a good practice.

27th August - 1st September
I had the chance of working as an Aboyeur. It was not that tough but it was not as smooth on the weekends than on the weekdays.

3rd September - 8th September
I was posted to work as a Potager.

10th September - 15th September
I was posted to work as an Entremettier.

17th September - 22nd September
I was posted to work as a Fryer.

24th September - 29th September
I was posted to work as a Griller. In fact, I actually requested to work in that station. My goal was to get a hands-on in each and every station during my outlet attachment.

Overall, I had a great time. I get a rough idea of how kitchen life is. It may be different and twenty times more tougher than what I had experienced in school's outlets. But I am sure that I can make it. It was fun working with my friends and the Chefs. I had learnt a lot of new things and new dishes. I had learned how to apply my ideas and create new presentations. The Chefs also taught me a few things. I am thankful and grateful to the two Chefs who had willingly taught me and guided me.

On the last day, I ate with one of the Chef and my friends in the morning shift. We had Stingray and Sambal. It was delicious! And it was my very first time eating stingray. I do not really eat spicy food until one day, something happened and it caused me to start eating my meals with chillies. Continuously I ate chilies, chili padi, curries, sambal with my meal. I may still not get used to the 'heat' but I know that one day I will be able to.

.:where's c00king:.

On 23rd July 2007 to 28th July 2007, my classmates and I formed a group and did a big project which is called Event Catering.

There were about 20 of us. We were given a budget and had to come out with a menu, promote it and market it. We sold tickets and had won quite a lot of customers. We had 419 customers dining in at Sha Villa, Rosette (where we held our event).


Our appetizer, Dual Prawn with Mango Salsa consisted of two different cooking methods of cooking the prawns. One was coated with crumbs and deep-fried. The other was poached and cooled instantly and then dipped in plum sauce. Our Appetizer had received quite a number of compliments. Thanks to the whole team!




Our special soup, Cappuccino Shroom, consisted of fresh chicken stock, fresh button mushrooms and fresh shitake mushrooms. During pick-up time, it was then topped with foam and garnished with cocoa powder. Simply delicious!



Our main course, Orangy Glazed Chicken drizzled with Crimson Wine Sauce and served with Skinned Mash Potato, had received quite a number of compliments too. We used boneless chicken thigh, marinated and seasoned before cooking. The chicken was glazed with our own special recipe and that explained the simply wonderful taste.



Our another main course, Pan Broiled Salmon showered with Creamy Dill accompanied with Pasta, was simply scrumptious. The skin was crispy enough that gave the bite. Vegetables were julienned to very thin slices, seasoned and coated with flour before frying. The fried vegetables were the garnish of this dish. It gave the colour, the height and it was artlessly exquisite.


The Dessert and the Petit Four were done by a few students from the Pastry Class. Our dessert was named, Strawberry Classic with Melba Sauce. Customers were then served with Coffee or Tea accompanied with Petit Four.


This is our poster and ticket. They were hand-drawn by one of our artistic member. Our team came up with the name, Simplicity.







Simplicity-Simple But Not That Simple!



*Three cheers to my team members!

.:what's ambition:.

Life is like this: For some it is hard to settle down and decide what he or she wants in life. But for some, it is like he or she could see what has been planned for him or her.

So what will I become in 5 years down the road? Who knows? Maybe a good, faithful wife? Perhaps an inspiring Chef? Or it could be both! Simply a good and faithful wife who is also an inspiring Chef.

Actually I ever thought of becoming either a Celebrity Chef or the Owner of my own Restaurant. Or probably start up a business with my husband!

I am currently studying a Culinary Course in Singapore. After completing the whole Diploma in Culinary Skill course, I would like to gain as much experience as possible. For example working with different Chefs or working in different departments or different kitchens.

One reason why I choose to work first instead of further studying is because I have to earn enough money before I can afford to fork out for the school fees. While working, I can decide whether to further study, when to further study and where to further study or to carry on working.

I will carry on in this Food & Beverage line as I really have been enjoying myself. Cooking out a dish is simple, but cooking out a scrumptious dish and presenting it in a more appealing way is challenging. Cooking is like singing, if one has no passion in doing the things he or she is doing, there will be no 'feel'. Cooking does not require talent but it does require passion. I love to cook dishes and present it in a unique and creative way. One thing I like about Fine-Dining is the way the food is presented. The presentations are absolutely satisfying!

It is impossible to stop learning. Even if one day when I come to a point in life that I could let my husband be the breadwinner, I could still cook up some wonderful dishes for him and/or the family. Besides, I could teach others how to cook in institutions or even take part in competitions! Ha, who knows?!