Guess our hardwork has paid off, weekly meetings, and many many practices of perfecting our recipes over and over again. We blasted off, LETS GO TEAM SPIRIT!
we ARE GOLD TEAM!
Gold medal, winning team for Temasek Culinary Acadaemy's 19th August,
2010 COMMIS CHALLENGE
Team (Spirit)
Our table presentation,
Spirit's MENU,
The Journey to Mediterranean
19th August 2010
APPETIZER:
Savoury Roquefort Cheesecake with
Caramelized Red Apple Slices
MAIN COURSE:
Paella Valenciana with Sofrito Sauce
Served with Hot Cabbage and Bacon Salad
DESSERT:
Profiteroles with Vanilla Ice Cream,
Dark Chocolate Sauce and Strawberry Balsamic Vinegar
It's been a hell of a time, in Culinary Practicum.
But it's definitely a hell that many of us, young aspiring chefs, are willing and will be more than delight to go through it over again and again.
It has moulded and shaped us through the tight discipline and hardship we are put to test to. With no shortcuts or easy routes, we learn from the very basics to grasp our very first blunt cut of onion, to slicing it so finely that the wind can blow it off our chopping board.
With the burning passion for cooking, we blow our mind off with how our body sway with the rhythm of the cook's stance and we become fluent gastronomically.
We taste food, we disect food, we talk food, we know food. And most importantly, we cook food.
There is no boundaries for cooking, the world out there is your oyster.
I am ready to learn more, ride on this passion and i would run through the world, brushing my knees through saffrons and spices, splashing the richest purest olive oil, dipping my fingers into pure couverture, and watch me explore the horizons of ingredients
And i will pipe the night sky with beautiful rosettes, and Flambé my pan creating fireworks in the culinary world.
-My profiteroles, made with cake flour and filled with pastry cream.
