Hey guys ! This is one part of my culinary journey. Besides cooking in the kitchen, I loveeeeee to eat at different places ,especially new places. This is a picture of me in Shang-RiLa Hotel in Jakarta. I was having a buffet and there were lots and lots selection of food. I absolutely love the dessert section, not only they looked beautiful but they taste amazing. Yes, I got homesick sometimes because I couldn’t find some food in Wellington that I usually eat back home.
However, 2 months and a week to go and then I have to leave this beautiful small city. I’m sad of course but my journey has to continue. I’m going to be in Jakarta, Indonesia for another 2-3 months and I’m going to Paris in September. My journey is getting more and more exciting ! So don’t ever give up on your dreams because it may come true. Work really hard to achieve your goal !
I made this last week – Spinach Ravioli filled with Goat’s Cheese. The most interesting part for me while making this dish is the chlorophyll that we used to colour the ravioli. The chlorophyll that we used is made of spinach puree. It really gives the ravioli that nice fresh green colour. I basically combine the chlorophyll to the pasta mixture while making it into a dough.
The filling for the ravioli is really simple but absolutely delicious. I mix the goat’s cheese with some chopped herbs like chives and chevril so it’s more fresh and not so plain. It is really an awesome dish that I really enjoy.
Bûche de Noël is a christmas log. It’s made of almond dacquoise biscuit, layered with cointreau mousse and chocolate mousse. Glazed with shiny chocolate glaze and garnished with meringue mushrooms and some tempered chocolates. You couldn’t really see the layers but the cointreau mousse is on the bottom of the cake.
This was the 2nd lesson as Superior student in Le Cordon Bleu New Zealand. I was happy with my product that day because it turned out pretty good. This cake was really nice as it had two different flavours of mousse so that the cake wasn’t really heavy and it balanced the flavour of the cake as well.
Hello again ! I’m back in Wellington and today – 7th April 2014 is my first day as a Superior student. I’m so excited ! I finally finished my intermediate level. Time flies, I couldn’t believe that I finished my basic and intermediate level so fast. 6 months has passed, 3 more months to go and then that’s it. I’ll be going back to my hometown in Jakarta, Indonesia in June/July and continue my culinary journey to Paris in September.
It’s going to be amazing and I just couldn’t believe that all of these are happening. All of my great dreams come true and I’m really grateful. Anyway, I’m going to post more photos and information about the food that I’m cooking in Superior Class !
Hey guys ! I just received this email yesterday and I’m soooooooo happy. No words could express how happy I am right now. I’m going to Le Cordon Bleu Paris ! Yup that’s right ,PARIS ! It’s gonna be amazing. I’m flying off to Paris in september. I’m still gonna finish my grand diplome course in New Zealand.
I’m applying for a new program in Paris called ‘Restaurant Management’ program. The program is amazing. I’ll learn about how to start a restaurant, how to manage it, learn about winery, the finance, marketing and etc. The duration of the program is 1 year (6 months study + 6 months internship in Paris). Honestly, I was interested in this program because of the internship. As a foreigner, it’s really difficult to work in Europe or to get a work visa, this program offers a 6 months internship, which means I could get a working experience in Paris. This is soooo exciting. Can’t wait !