Chef Jenny!

It's exciting being a chef. I have passed all the obstacles, challenge, assessments. Look at my chef hat, it was a small little hat on the 1st day I started the course, becomes a tall chef hat today! Have to start planning about the future now. should I do cuisne? should I look for a patisserie job? In which part of the world? europe-the romantic world well known patisseris cities? australia? asia? let me have a good think about it......

~ciao~

Sugar Babe

The hardest and funniest part has come. It's time for SUGAR WORK! now it's a real challenge but yet the most enjoyable part. this is what I call techniques.

Pre-x'mas dinner @Rockpool

Peisia was craving for scones on sunday, so we went to Mt. Dandenong Miss Marples for some scones. It was a sunny beautiful day and we shop around on Mt. Dand after scones!

At night, we (I, PS, Auntie Audrey & Cat) went to rockpool for our luxury x'mas dinner. The abalone was amazing, the steak blown us off. Even we were so full we still managed to order 4 different kind of dessert. (what's new, I know u'd say) . Thanks for Auntie Audrey who encourage me to walk up to the executive chef and interoduce myself. Thank you for Cat who walk me up. Thank you for Peisia who asked me to work in rockpool so she got the free food all the time. It was a happy dinner. thanks girls!

June's Bridal Shower.

It was June's bridal shower on 1/12/2007. The pictures tell you all bout that night HAHAHA

Superior exam

Just did the 2 practical assessment this week. 1 is chocolate showpiece, the other 1 is gateau.
Chocolate showpiece: within 5 hours, I need to temper 3 kinds of chocolate and produce a showpiece.
Gateau: given a list of ingredients, within 5 hours, I need to write my own receipe. I made a Gateau calld Brise d'ete. with is suround with sponge fingers, fill with grand marnier mousse and with almond meringue & strawberry coulis in middle. top with chocolate & almond meringue fingers.

Bread Showpiece + Chocolate showpiece

Do you like my bouquet? it's a bread dough bouquet, it's edible ga!
Gingerbread house- reminds me of x'mas coming soon! yeahyeah
Panettone- a traditional sweden/danish 'pudding' for x'mas!
3 types of 'strange' chocolate showpiece
I'll be home soon! very soon!!!!!

chocoholic!

After the strike we made last week, Herve finally approved our kitchen rotation application!
Raspberry paste, Nougat, chocolate jewellery box!

Stressing me out

Superior is not easy, however it's harder when u r having a bad teacher. We have the head chef of patisserie as our teacher, however his skills and his title is totally going to the opposite way. So pissed with his attitude. No matter how, I'll do my best!!!

Buche de Noel: chocolate mousse, cointreau mousse with joconde layers and ganache with chocolate coating and meringue figurines

Brasilia: buttercream, joconde, top with nougatine

Feuille D'autome: almond meringue layer with chocolate mousse. Ganish with coverture chocolate

Petit Four: glazed, choux paste, caramel fruits, tartlettes

Superior!

Time flies, this is the final semester of the patisserie course. Bee & Kookai has gone back to thailand to continue their superior there. Helen is back from her long break from greece.

This week we did some figures and fruits with mazipan. It was kinda boring, I still prefer doing gateau

Term Break~

Last week of Intermediate. Few of my friends are not doing superior next term. I'm going to miss u Bee & Kookkai...
We did La Fraiser and different kind of cookies. Went back to Melbourne after class, & went skiing with my cousin at Mt. Bulla. There was not much snow, but I've enjoyed myself. 6 hours of driving is really a hectic.

Intermediate OVER!

did Sacher & Tiramisu this week. I went to Cairns, Brisbane, Goldcoast, Melborne with my parents & their frens for the pass whole week. Had lots fun as usual. and Lots food As usual. went straight to exam on friday, and I passed it. Study at night while everybody's sleeping, when traveling, in flight on car, but i've passed it!!!!!