In 2011 I took my love for cooking one step higher. I started Certificate III in Commercial Cookery at the local college - Ryde TAFE. The course takes 2.5 years part time. The college has the best Hospitality facilities in NSW. Not discounting the fact Sydney Le Cordon Bleu shares the campus with TAFE. The view Building H is just spectacular - overlooking side suburb of Ryde all the way to Sydney Olympic Park. But my adventure is not all about the venue or the facilities. Its all about the experience and each day I am learning. At my age, its really a fun adventure, surrounded by young apprentices and some of the most experienced chefs in Sydney as teachers and mentors. Here are recipes and dishes I've learned in Kitchen 8, 10 and 11. The closest ever that I'll get to cook in a professional kitchen. Someday I hope to make something out of this. A catering business perhaps? A bakeshop shop? Personal chef services? Who knows? The bonus is - I get got to learn dishes and blog them too.
September 2012 - Chermoula chicken (and fish)
January 2012 - Raspberry mousse with mango and kiwi garnish
December 2011 - Salsa verde dressing
November 2011 - Brioche bread and butter pudding
November 2011 - Almond bread
November 2011 - Clotted cheese
November 2011 - Tartlet of caramelised onion and clotted cheese
September 2011 - Pear fool
September 2011 - Fresh pasta
September 2011 - Ratatouille in filo parcels
September 2011 - Cucumber raita
August 2011 - Smoked salmon canapes
August 2011 - Sole goujon with mango relish
July 2011 - Warm salad of prawns with exotic mushrooms
July 2011 - Caesar salad and dressing
June 2011 - Prawn bisque
May 2011 - Chicken in red wine sauce (Coq au vin)
May 2011 - Beurre blanc sauce
May 2011 - Steamed whole brea (Asian style)
May 2011 - Steamed pudding
May 2011 - Pumpkin soup
April 2011 - Poached pear in red wine
April 2011 - Profiteroles with sauce suchard
April 2011 - Shallow poached sole fillets with beurre blanc sauce
March 2011- Apple compote with sauce anglaise
Dear Friend!!! I am such a big follower of your blog and I try to cook some of your recipes (very helpful esp to somebody who doesn't really know how to cook). You never cease to amazed me... From Aboitiz days to now... You are so gifted and I know one day you will make it to the top! I will be the 1st to salute you my dear chef! Keep doing what you're doing. God bless you more!!!
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