Why so serious?

Every in the kitchen practical, everyone seems very serious, why??
no smile, feel the tension or pressure. ck!


Quite different than in Indonesia, why? in here people more individual (think of themselves) also it became so weird while you always asked something that you don't understand and people think that stupid. Hell-yeah I come to LEARN not to judge another people. And you know what? I lived not by your money so I won't become somebody who you wanted, because I'm not your b*tch.


Back to our lessons, now times getting so fast. Day passed day, now in Lesson 12. In here, we pushed ourselves more harder because we have to served two dishes (savoury and sweet). Time always be an important part so far. 


We used offal for the main ingredient in savoury dishes. It is offal not awful. Sounds the same when we heard both of pronunciation. Hehehe! We cooked Calf's Liver with Bacon served with Buttered Spinach and Garlic and also French Fried Onions. Furthermore, for our sauces, we used Ju which means basic sauces by reducing veal stock, very rich and flavory.


calf's liver 

chef john made it

so did I, plating up

after completely with sauces

Second dish which is sweet dessert and coming out after we served the first dish to chef and cleaned our benches. Yiha! I love this part freakin' much.

chef john made it in our demo class

I made it, served with cream chantilly 

What a completely dinner, I bring it to home, all of it. So I have a main course and a dessert. Well well, getting fat, now already stressed and worried! Even there is a quotes that said "don't believe the skinny chef", but I don't want become that fat. Lols, I'll see you in another post.

From zero to zoro??

by the quotes, we learnt to be a zero to become a hero in the end of story..


ended the day in Lesson 10 with Shallow Poached Stuffed Chicken Breast with Cream Union and Mushroom Sauce, sounds yum?
well better watch out, because we need to care much chicken like other meat such as lamb or beef, DO NOT  UNDERCOOKED or OVERCOOKED


learnt from mistakes, yes i was.. my chicken lil' bit under (just need 5 to 3 min more in the oven) and for anyway, I forgot to take any picture of that until I remembered when I'm eating so sorry if it lil' bit blur.. hahaha!!

don't think nasty* kkkk still tasted good!

However, hoam yawn after all day long, finally we learnt making soups in Lesson 11. Good time, good weather and good season for making a soup. Nowadays in Australia began colder because of winter especially in city were located in bottom. Winter start from june to august, but don't think as cold as in united kingdom or united states when in winter. Because we can still use simple jacket not a double or triple jackets.

Back to our soups, we learnt how to make classic french soup which is called by Beef Consommé with Julienne Garnish , then we also made a Cream of Pumpkin Soup. This is my first ever tried to eat and like pumpkin. In demo class, chef Mark thought us to make Cold Borscht which is basically soup made from beetroot. Yum!

the best matched for winter days..

Stay focus, can't I??

I got a lot of problem that I need to think again, again, and again...
so I need to stay on my mind, the way positive energy..


Lesson 9.. I have a conclusion that I prefer cook any dessert at class, rather than savoury.. However, I won't give up.. I will anything and everything.. On this lessons, chef though us how to make sweet short pastry, so I'm really happy and definitely enjoyed it..
First of all, we need to made our sweet pastry, the dough, because it needs 30 minutes to refrigerate until chilled and ready for use.. Second steps which is we made the filling for cherry custard flan, then we made the sauce Anglaise for our the last steps.. 


cherry custard flan

served with sauce Anglaise

mine (proudly) ...

my sauce Anglaise

bring to home for souvenir, lols!

Every day, every lessons, have a demo only..

so on this day, chef made chocolate custard sauce that we can transform it into chocolate brûlée.. whoops! not a magic..

and also chef gave us an idea for our leftover pastry.. tadda* sugary biscuit!

when I back home sweet home, Adinda, my friends.. bring a lot of choux pastry with filling..

the theme of the day is sweet tooth dishes...

Getting serious..

did anyone still with me?


hmm, I'm afraid if none read my blog, what should I do??


however, I won't give up.. *wink*


in the Lesson 8, guess what I made? the clues : the name of the dish is the same as the name of cartoon movies. have no idea? well-yeah, I tell you.. I made ratatouille!!! (side-dishes) and also the main courses is rack of lamb w/ parsley crust. chef made anna potatoes for demo only, however we tasted it.


rack of lamb w/ parsley crust

ratatouille

pommes anna or anna potatoes

if we ever meet again ??? sure...

Still try to remember..

why I wrote a lot in every pages, arggg..


I do really want to write 3 lessons every one-page, but I did always 1 lessons in one-page..
is it not too much??


Bring back the days.. in Lesson 7, chef took out the chocolate dessert from the fridge, because we need to rest the chocolate tin fridge to made it frozen so it takes about one night. However, what we cooked for the Lesson 7 is beef.
I though now day by day we will start to use meat (lamb, beef, seafood, game) in our main ingredients. Start from the beef, we processed it to be simple roasted sirloin, then chef did demonstration only in the demo class which is tuna covered with herb served with soy & miring dressing, I tasted it and I love it!


seared pepper and herb crusted tuna w/ engish spinach, pickled ginger, roasted timato, soy and mirin dressing

roasted sirloin of beef

happiness comes from the fullest stomach, hahaha!

woot ---> don't forget semi fredo chocolate dessert !

it just not finished yet, ... hmmm another chef came and gave us another dessert that intermediate student made, three of panna cotta ... it feel like we're waiting for the bomb explode ... (our stomach)

laughing out loud*