A personal/photo blog.......
A culinary student.
A performer.
A contemporary dancer.
An amateur photographer.
A bored person wanting to do crazy things.
That's me! read my pages to know more about me..
tubong Occidental Mindoro, Implwensya ng Batangenyo , Nakikipagsapalaran ngayon bilang Manilenyo | LPU Batangas before, ISCAHM now | Living life to the fullest | Passionate | Compassionate |
kaeara, my dearest Canon 1000D :)
have a nice day! :)
Catching Elephant is a theme by Andy Taylor
good morning! :)
Chocolate Truffle Cake
Devil’s Food Cake
Day 7! :)
Dishes made today:
- American Carrot Cake with cream cheese frosting
- Fresh Fruit Torte
- Chocolate Truffle Cake
- Chocolate Mousse cake
- Soft Rolls
Our group prepared for the Fresh Fruit Torte. I’m now loving the busy ambiance inside the kitchen compare to last week. Though it is not intense, I am happy that at least we don’t just watch and get to do things more. Still adjusting to the whole kitchen (where the things are and how things work). Hope I’ll get to adapt really early! :)
Fresh Fruit Torte.
Week #2! :)
I think it’s about time that we move to week 2, day 1(or day 6).
Here’s start of the busy week. Week 1 is demo week, this week is where we went getting giddy and be stressed on the strenuous activities.
These are the things that happened on the start of week 2 and will be the routine from now on.
- Have to wake up and go to school do MEP (mis en place) for the day, before the clock hits 7am. It’s up to you if what time you’ll go to the school. As long as you finish the prep before 7, you’ll good to go.
- We’ll be having individual practicals every Friday, our very first this week would be a layered cake.
- We will cook and make the dessert for the whole school’s buffet, both AM and PM pax.
- Some of the dish that are new (those that are not introduced on week 1), will be made and demoed by Chef Ernie. Then we’ll get to do it in the rest.
- 5 cakes are made today, one on each group. Our group made Strawberry Shortcake.
- We’ll get to have lunch now (cooked by the Culinary peeps).
- At the end of class, we’ll do a designated task that is normally done inside the kitchen daily (inventory, cleaning, sharpening of knives etc.).
- MEP for tomorrow.
It’ll be a busy day from now on. I like it. Things are getting rigorous as time goes by. I hope I’ll do good on my first practical.
Start of the schools buffet lunch!
![Tuile.
tuile [tweel]
(plural tuiles [tweel])
noun
curved French cookie: a very thin and crisp French cookie that is lightly curved in shape and is typically made from ground almonds](http://24.media.tumblr.com/tumblr_mccbgjewDm1qj13jko1_500.jpg)
Tuile.
(plural tuiles [tweel])
curved French cookie: a very thin and crisp French cookie that is lightly curved in shape and is typically made from ground almonds
Yogurt Semolina Pudding with chocolate sauce on the sides, garnish with Brandy Snap and mint leaf
Creme Caramel
“FOODoshoot”
One thing that I really do love in school, is that I somehow blend in. :) (‘Cause we have to make this so-called Culinary portfolio).
“Food Photography”
Bread and Butter Pudding :)
