So, I just met a new friend, his name is “loneliness”. Being a great cook, you have to give up your social and that is what give you the extra time to do what you think need to be done perfect.

Fig with parma ham, potato and red onion confit
hmm….great. with these key ingredient, we have to make a delicious appetizer.First that come through my mind is that, “does fig goes well with parma ham!?”, “what kind of potato do they expect me to make”, and “red onion confit!? seriously!?”
So, well i still made the appertizer, however, i’m not happy with it.  Therefore, next time i’m gonna do it again with different presentation.
Fig with Parma Ham
My mind told me that grind the parma ham to really fine, and toss with fresh fig….sounds yummy~ but who knows if that will taste good or not..
Potato
well, there are plenty style of potato i can make. like gnocchi, roast potato, potato puree…..etc.  There are sooo many way can make it, and yet, Potato goes well with almost everything!!!!!!!!
Red Onion confit  
I don’t know, it just sounds wrong to me.  But what i will do, i’ll confit the red onion in to the red wine, so the color will be ruby red!!!!
Addition Ingredient 
tomato sauce, baby salad, fig foam, cream sauce, and fresh herb…….

Who said food is FOOD, food is ART!!!!! you enjoy with your vision!!!! Fig with parma ham, potato and red onion confit
hmm….great. with these key ingredient, we have to make a delicious appetizer.First that come through my mind is that, “does fig goes well with parma ham!?”, “what kind of potato do they expect me to make”, and “red onion confit!? seriously!?”
So, well i still made the appertizer, however, i’m not happy with it.  Therefore, next time i’m gonna do it again with different presentation.
Fig with Parma Ham
My mind told me that grind the parma ham to really fine, and toss with fresh fig….sounds yummy~ but who knows if that will taste good or not..
Potato
well, there are plenty style of potato i can make. like gnocchi, roast potato, potato puree…..etc.  There are sooo many way can make it, and yet, Potato goes well with almost everything!!!!!!!!
Red Onion confit  
I don’t know, it just sounds wrong to me.  But what i will do, i’ll confit the red onion in to the red wine, so the color will be ruby red!!!!
Addition Ingredient 
tomato sauce, baby salad, fig foam, cream sauce, and fresh herb…….

Who said food is FOOD, food is ART!!!!! you enjoy with your vision!!!!

Fig with parma ham, potato and red onion confit


hmm….great. with these key ingredient, we have to make a delicious appetizer.
First that come through my mind is that, “does fig goes well with parma ham!?”, “what kind of potato do they expect me to make”, and “red onion confit!? seriously!?”

So, well i still made the appertizer, however, i’m not happy with it.  Therefore, next time i’m gonna do it again with different presentation.

Fig with Parma Ham

My mind told me that grind the parma ham to really fine, and toss with fresh fig….sounds yummy~ but who knows if that will taste good or not..

Potato

well, there are plenty style of potato i can make. like gnocchi, roast potato, potato puree…..etc.  There are sooo many way can make it, and yet, Potato goes well with almost everything!!!!!!!!

Red Onion confit  

I don’t know, it just sounds wrong to me.  But what i will do, i’ll confit the red onion in to the red wine, so the color will be ruby red!!!!

Addition Ingredient 

tomato sauce, baby salad, fig foam, cream sauce, and fresh herb…….

Who said food is FOOD, food is ART!!!!! you enjoy with your vision!!!!

gocookyourself:

Dolphin Nose Potatoes - In Pictures
Potatoes / 300ml Double Cream / 300ml Milk / 3 Garlic Cloves / Fresh Thyme / Peppercorns / Salt / Pepper / Parmesan (1)
TRY and pronounce Dauphinoise
AGREE it should be Dolphin Nose
PEEL potatoes
SLICE into 5-10mm thick rounds (2)
COVER and set aside
POUR milk and cream into small pan
TOSS in a few peppercorns, garlic and two stalks of fresh thyme (3)
HEAT slowly, stirring continuously until it begins to bubble at edges
REMOVE from heat as soon as bubbles appear
DO NOT BOIL
STRAIN into pouring jug
LAYER potato into oven proof dish until half full (4)
POUR strained liquid over spuds
SEASON and add more potato until dish full (4)
POUR remaining liquid on potatoes
SEASON again, sprinkle grated parmesan over and decorate with thyme (4)
PLACE in oven for 1 hour
SERVE (5)
FOLLOW us on Facebook
GO COOK YOURSELF
gocookyourself:

Dolphin Nose Potatoes - In Pictures
Potatoes / 300ml Double Cream / 300ml Milk / 3 Garlic Cloves / Fresh Thyme / Peppercorns / Salt / Pepper / Parmesan (1)
TRY and pronounce Dauphinoise
AGREE it should be Dolphin Nose
PEEL potatoes
SLICE into 5-10mm thick rounds (2)
COVER and set aside
POUR milk and cream into small pan
TOSS in a few peppercorns, garlic and two stalks of fresh thyme (3)
HEAT slowly, stirring continuously until it begins to bubble at edges
REMOVE from heat as soon as bubbles appear
DO NOT BOIL
STRAIN into pouring jug
LAYER potato into oven proof dish until half full (4)
POUR strained liquid over spuds
SEASON and add more potato until dish full (4)
POUR remaining liquid on potatoes
SEASON again, sprinkle grated parmesan over and decorate with thyme (4)
PLACE in oven for 1 hour
SERVE (5)
FOLLOW us on Facebook
GO COOK YOURSELF
gocookyourself:

Dolphin Nose Potatoes - In Pictures
Potatoes / 300ml Double Cream / 300ml Milk / 3 Garlic Cloves / Fresh Thyme / Peppercorns / Salt / Pepper / Parmesan (1)
TRY and pronounce Dauphinoise
AGREE it should be Dolphin Nose
PEEL potatoes
SLICE into 5-10mm thick rounds (2)
COVER and set aside
POUR milk and cream into small pan
TOSS in a few peppercorns, garlic and two stalks of fresh thyme (3)
HEAT slowly, stirring continuously until it begins to bubble at edges
REMOVE from heat as soon as bubbles appear
DO NOT BOIL
STRAIN into pouring jug
LAYER potato into oven proof dish until half full (4)
POUR strained liquid over spuds
SEASON and add more potato until dish full (4)
POUR remaining liquid on potatoes
SEASON again, sprinkle grated parmesan over and decorate with thyme (4)
PLACE in oven for 1 hour
SERVE (5)
FOLLOW us on Facebook
GO COOK YOURSELF
gocookyourself:

Dolphin Nose Potatoes - In Pictures
Potatoes / 300ml Double Cream / 300ml Milk / 3 Garlic Cloves / Fresh Thyme / Peppercorns / Salt / Pepper / Parmesan (1)
TRY and pronounce Dauphinoise
AGREE it should be Dolphin Nose
PEEL potatoes
SLICE into 5-10mm thick rounds (2)
COVER and set aside
POUR milk and cream into small pan
TOSS in a few peppercorns, garlic and two stalks of fresh thyme (3)
HEAT slowly, stirring continuously until it begins to bubble at edges
REMOVE from heat as soon as bubbles appear
DO NOT BOIL
STRAIN into pouring jug
LAYER potato into oven proof dish until half full (4)
POUR strained liquid over spuds
SEASON and add more potato until dish full (4)
POUR remaining liquid on potatoes
SEASON again, sprinkle grated parmesan over and decorate with thyme (4)
PLACE in oven for 1 hour
SERVE (5)
FOLLOW us on Facebook
GO COOK YOURSELF
gocookyourself:

Dolphin Nose Potatoes - In Pictures
Potatoes / 300ml Double Cream / 300ml Milk / 3 Garlic Cloves / Fresh Thyme / Peppercorns / Salt / Pepper / Parmesan (1)
TRY and pronounce Dauphinoise
AGREE it should be Dolphin Nose
PEEL potatoes
SLICE into 5-10mm thick rounds (2)
COVER and set aside
POUR milk and cream into small pan
TOSS in a few peppercorns, garlic and two stalks of fresh thyme (3)
HEAT slowly, stirring continuously until it begins to bubble at edges
REMOVE from heat as soon as bubbles appear
DO NOT BOIL
STRAIN into pouring jug
LAYER potato into oven proof dish until half full (4)
POUR strained liquid over spuds
SEASON and add more potato until dish full (4)
POUR remaining liquid on potatoes
SEASON again, sprinkle grated parmesan over and decorate with thyme (4)
PLACE in oven for 1 hour
SERVE (5)
FOLLOW us on Facebook
GO COOK YOURSELF

gocookyourself:

Dolphin Nose Potatoes - In Pictures

Potatoes / 300ml Double Cream / 300ml Milk / 3 Garlic Cloves / Fresh Thyme / Peppercorns / Salt / Pepper / Parmesan (1)

TRY and pronounce Dauphinoise

AGREE it should be Dolphin Nose

PEEL potatoes

SLICE into 5-10mm thick rounds (2)

COVER and set aside

POUR milk and cream into small pan

TOSS in a few peppercorns, garlic and two stalks of fresh thyme (3)

HEAT slowly, stirring continuously until it begins to bubble at edges

REMOVE from heat as soon as bubbles appear

DO NOT BOIL

STRAIN into pouring jug

LAYER potato into oven proof dish until half full (4)

POUR strained liquid over spuds

SEASON and add more potato until dish full (4)

POUR remaining liquid on potatoes

SEASON again, sprinkle grated parmesan over and decorate with thyme (4)

PLACE in oven for 1 hour

SERVE (5)

FOLLOW us on Facebook

GO COOK YOURSELF

jesuisperdu:

Emiliano Ponzi for ASAE

[via it’s nice that — “Find out why illustrator Emiliano Ponzi is so respected at The New York Times”]

There is it!! my 3 courses meal.
Appetizer : Warm oyster with fresh corn polanta and leek veloute
Entree : Slow cooked tenderloin roll with marinade spicy milk sauce
Dessert : “Manjani” chocolate mouse, coldness with raspberry coulis with Ivory Chantilly 
damn..they dont let me upload the dessert pix :( There is it!! my 3 courses meal.
Appetizer : Warm oyster with fresh corn polanta and leek veloute
Entree : Slow cooked tenderloin roll with marinade spicy milk sauce
Dessert : “Manjani” chocolate mouse, coldness with raspberry coulis with Ivory Chantilly 
damn..they dont let me upload the dessert pix :(

There is it!! my 3 courses meal.

Appetizer : Warm oyster with fresh corn polanta and leek veloute

Entree : Slow cooked tenderloin roll with marinade spicy milk sauce

Dessert : “Manjani” chocolate mouse, coldness with raspberry coulis with Ivory Chantilly 

damn..they dont let me upload the dessert pix :(

Today, we rocked!!!! we cooked 55 people’s catering. GREAT JOB GUYs!!!!!  Today, we rocked!!!! we cooked 55 people’s catering. GREAT JOB GUYs!!!!!  Today, we rocked!!!! we cooked 55 people’s catering. GREAT JOB GUYs!!!!!  Today, we rocked!!!! we cooked 55 people’s catering. GREAT JOB GUYs!!!!!  Today, we rocked!!!! we cooked 55 people’s catering. GREAT JOB GUYs!!!!!  Today, we rocked!!!! we cooked 55 people’s catering. GREAT JOB GUYs!!!!! 

Today, we rocked!!!! we cooked 55 people’s catering. GREAT JOB GUYs!!!!! 

Today, i had a conversation with my executive sous chef “ROGER”, and a lesson from him, “the higher you are, the lonely you are”. he works 13 hrs a day, but no one in the kitchen will willing to talk to him, cause the fear.

He told me, “i don’t understand why my staff scare and afraid of me, i don’t eat people. And you need to understand the different between”anxious from the work that cause the madness” and “i’m a crazy psychopath”“. He doesn’t like to get mad on any of his staff, so does everyone.  No one like to get mad on others, but work is work, when you are in the game, you have to play by the game. 

Another thing he told me, “language is the key of communication.”  I totally understand what he meant.  And yes, the more language you understand, the more friends come to you.  However, things doesn’t come out the way you expect.  Being a COOK/CHEF means you work your butt harder than anyone, and what it cost — LONELINESS!!! Friend starts to leave you, parent starts to stop calling you, relationship starts question itself.

Believe who you are, and trust what you trust in! Don’t let other interrupt your mind! BE WHO YOU ARE!

OUI CHEF!! 


BAD DAY!! RAINING DAY!!!!
BUT I HOPE TOMORROW WILL BE A GOOD DAY!!!!!

BAD DAY!! RAINING DAY!!!!

BUT I HOPE TOMORROW WILL BE A GOOD DAY!!!!!

9:30 pm…. With my recipe, competition sheet and music. Sitting in te corner seat, hope someone will see me so I don’t have to sit alone…….. Solo!

OH! MY!!!! i’m so panic right now. The JCR competition is in less than 10 days, and i have not complete my entree yet. So far i complete my Appetizer and Dessert, however, i wish i can share with you guys/girls right now. But Wait for another 10 days. I will impress everyone with my CRAZY DISHES!!!!!!

Appetizer : SEA FOOD

Entree : GAME/POULTRY/BEEF/PORK

Dessert : MOUSE