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.