Cuisine Cup and Graduation Day

The day before the graduation, Chef Paul (chef de cuisine) asked superior students to compete for one last time. We were given the opportunity to go to the fridge and freezer and take any items that we wanted. We were divided into 2 groups to make 6 plates of mains and 6 plates of desserts. There were supposed to be 6 people in the competition but 2 couldn’t make it so only 4 people left ,2 in each group. 1st group: Kaylin & I ; 2nd group: Jonathan & Hood

The photo below shows Kaylin’s and my dishes. We made sirloin steak with carrot & squash puree and lentils cooked with duck confit.

20140713-101156-36716396.jpg

The desserts are mini baked Alaska, with chocolate cremeux, caramel sauce, raspberry coulis and freeze dried raspberries.

20140713-102518-37518662.jpg

The winner was announced on my graduation day and I will post some pictures of the night of my graduation.

20140713-102825-37705658.jpg

20140713-102823-37703246.jpg

20140713-102822-37702318.jpg

20140713-102824-37704803.jpg

20140713-102825-37705910.jpg

20140713-102825-37705242.jpg

20140713-102823-37703812.jpg

20140713-102826-37706708.jpg

And yes Kaylin and I did win the cuisine cup. I was so grateful because not only that I finished the course, I finished the course proudly, I was one of the top 2 students in Patisserie class as well as Cuisine class. That really was a dream come true. After everything that I’ve been through, this was and still is the greatest moment in my life.

20140713-103249-37969266.jpg

20140713-103249-37969091.jpg

Lamb

This lesson was the second last lesson I had for my cuisine course. My partner, Kaylin, and I were given one whole lamb and we were asked to break it down by ourselves.

20140708-184752-67672246.jpg

This photo was taken by one of my friends in the class. We all had the same kind of lamb, almost the same size and we had to break it down the same way.

20140708-190043-68443077.jpg

On the very last lesson of cuisine, we can cook anything we want, using the lamb cuts that had been broken down the day before. This was the most interesting lesson because my class has so many people from so many different countries, and we cooked the lamb differently, based on our culture.

I cooked 3 lamb dishes,
1. Lamb burger with caramelized onions served with chips and baby spinach salad with honey balsamic vinaigrette. (No photo)

2. Yellow rice, lamb satay with peanut sauce and malbi.
This is a combination of indonesian dishes. It was absolutely delicious. I got the recipe from my mom. The yellow rice was infused with lemongrass and cooked in coconut milk. The lamb satay and malbi were marinated with galangal, garlic, shallots, nutmeg and ginger one day before cooking. The malbi was stewed in coconut milk with sweet soy sauce, red palm sugar and bay leaves. The lamb satay was pan fried with the peanut sauce and sweet soy sauce.

20140708-192944-70184848.jpg

3. Rosemary lamb noisette stuffed with spinach and mushroom duxelle, served with cauliflower puree and rosemary jus.
This was a very simple dish. I marinated the lamb with rosemary, cider vinegar and olive oil few hours before cooking. I seared and roasted the lamb in the oven for about 15 minutes with some rosemary leaves. The smell was absolutely amazing. I love rosemary.

Original Gateau and Patisserie Exam

By the beginning of June, I had to prepare my original gateau for the exam. Original Gateau is an entremet (cake) which is being created by the students themselves, the flavour, colour, texture, glaze ,decoration etc. This is my original gateau.

20140707-185251-67971410.jpg

20140707-185252-67972060.jpg

This is a Matcha Green Tea entremet. It is pistachio dacquoise layered with lemon curd, white chocolate ganache, matcha mousse and glazed with white glaze. The photo was taken during the trial ,one last lesson before the actual exam. The good news was that this cake was really good, the flavour went really well together, the decoration was neat, clean and really simple. However, the bad news was that it didn’t look like that during the exam.

20140707-185811-68291661.jpg

I didn’t have the photo of the full cake as I was really upset with it. This photo was taken after the chefs tasted the cake. As you can see, the layer is different, instead of having 2 biscuits in one cake, I only have one and that caused all the trouble during the exam. Since I removed one of the biscuits from the cake, I should’ve increase the quantity of the mousse but I didn’t and I didn’t have enough mousse to build up the cake. I made a second batch of mousse and put it on top of the first layer that’s why you could see the difference on the top layer. However, I managed to finish the entremet, and be able to fix the problem under the pressure. I finally finished the patisserie exam.

Sugar Works

First of all, sorry for not posting for about a month. I’ve been really busy, so I’m going to post my last lesson in my patisserie course today.

20140706-172057-62457526.jpg

It was an interesting sugar week, last week of may. This piece was made of pastillage, 100% sugar which has been coloured. Pastillage is made of powdered gelatine, water, glucose, icing sugar and corn flour. The flexibility is similar with marzipan or fondant icing, but if it’s left uncovered for too long, it’s going to become hard and keep its shape.

20140706-172058-62458188.jpg

The 2nd sugar product is a fruit basket. This is the most frustrating sugar work that I’ve done. I used the classic sugar recipe and casting sugar recipe. Blowing the sugar to shape it into the desired shapes might be the most difficult part but it got easier as you did it and I honestly felt like it was the easiest job to do by the end of the lesson. HOWEVER, when I did the assembling, it was easy at first but when I started to assemble all the pieces together, the side of the sugar basket started to crack and fell into big pieces. Everything went really well until the assembling part. I was really really upset, but still it was a wonderful experience.

20140706-172058-62458625.jpg

The 3rd product of sugar work is my first ever sugar sculpture which is the most amazing lesson ever. The sugar used for casting was isomalt. The flower and ribbon were made using the similar method – pulling. The most difficult part for me is to keep the petals of the flower thin. The sugar was so hot that it was a really painful job to work with them, but I did it anyway and finished it. Really amazing experience indeed. Thank you Chef Sebastien.

20140706-181422-65662476.jpg

20140706-174101-63661482.jpg