my journey

CONGrATS

2009-12-17T22:40:00.000-08:00

CONGRATULATIONS TO ALL SC 2,3 & 4 ON PASSING YOUR SUPERIOR CUISINE. GOOD JOB CHEFS. ALL GRADUATES OF SUPERIOR CUISINE AT Le Cordon Bleu.
TO THOSE WHO CONTINUE TO CERT IV AND V I WILL SEE U THERE WITH SUITS AND LOOKING SHARP. GOOD LUCK MY FRIENDS

UPDATED

2009-12-03T02:50:00.000-08:00

LONG AWAITED UPDATE

we are currently in the midst of exams in Superior Cuisine.
it has been yet another wonderfull 10 weeks and now many people will have to part ways on our culinary journey. Good Luck Comrades of the Kitchen. this journey has been a great and wonderfull one.
our time here is short. but its been great. to those that continue in Cert IV i will see u there next year bright and refreshed with our nice suits and ties.
superior cuisine has been wonderfull challenge. and i got a chance to be creative so yeah. it gave me a good chance to explore my creativity

Chocolate Souffle with a sultana praline

Goats Cheese Puff
Braised Witlof
Balsamic Reduction
Champagne Vinaigrette Salad
presentation was an attempt to being creative

Pan Fried Ocean Trout
with Bok Choy 2 ways
this dish is a creative idea of mine

Superior Cuisine Canape
Kingfish Carpaccio
with Avocado Puree

Orange Jelly with Fruits
and an Almond Praline

Bread and Butter Pudding with a compote

Buffet Module
Terrine, Galantine, Aspic

eternity

2009-11-02T01:19:00.000-08:00

Im sorry Grandpa. Im so sorry i cant be home.
i miss you so much. i dont want you to leave.
please watch over us.
i love you so much.
Rest In Peace Grandpa
i miss you so much.
i wish i could be home. grandma told me not to come back. im so sorry

long time no updates

2009-10-22T06:58:00.000-07:00

Long Time No Update. BUSY BUSY BUSY.
Superior has been quite daunting.
It has brought quite a few new things into my life. like the restaurant. different timeframes. different skills required to keep the pace. improved tastes.
i will leave you with some pictures of superior cuisine food. enjoy

i thought the presentation for this dish was rather nice. for a first attempt.
it can only get better.
Chef Evans

update.

2009-09-16T08:30:00.001-07:00

sorry for the late updates been very busy will post a few pics from the past few weeks. i am not going to write the menu names but i will edit it on later
hand made tomato rose

MY BIRTHDAY

2009-08-23T06:23:00.001-07:00

20/08/09
MY 19th bday man it was fun
thanks to the guys that turned up to felix's
and thanks for the wishes. i had a great 19th bday
had some seafood appetizers from the fish market. along with some beers on the rooftop. it was such a relaxing bday. one of the best yet.
ill stop blabbering away and i will have pictures

The Cake was quite funny as felix said it was meant to look like my face hahahahaha. ah well good attempt.
THANKS AGAIN GUYS!!!
Will not forget that bday

Chef Evans Q.

BUSY WEEK!!!!

2009-08-16T16:14:00.000-07:00

Sorry for the late post. ive been quite occupied with classwork. umm yeah last weeks menu was quite enjoyable even the 3 course menu we had.surprisingly the crepes were easier than i thought. To all visitors to my blog thanks for visiting. The menu for the week was

Mignons of Venison with Cherry Sauce
~
Tulip Baskets with Lemon Cream

i undercooked my venison. and im not going to give excuses. so i didnt put it up
the tulip baskets were quite nice and might i add. pretty enjoyable. yummy too. but very fattening. these baskets are very delicate and they crumble very easily

next menu was a menu i quite enjoyed. simple yes fantastic

Grilled Chicken & Risotto
~
Savarin with Strawberries

Three Course menu to end the week. but with a little teamwork. it became quite easy. allll yummy yummy food.

Tian of Roast Tomatoes with Glazed Onions
~
Poached Veal Fillet
~
Raspberry Crepes with Mint Sabayon

Today we have Steak Tartare. hopefully that turns out alright. very dangerous dish there as alot of chefs would know. Hope all my readers are in good health. thanks for visiting. hope you enhoy. if anybody wants to leave a comment please feel free to. would appreciate a shoutout as well with names and stuff.

Chef Evans Q.

Long Week

2009-08-08T08:19:00.000-07:00

LONG UPDATE!. Well Normal Update actually.
The week that just went past we had quite hectic classes because we had to do our first 3 course meal and the 3 course meal was

Blue Eye Cod en Paplilotte
~
Lamb Noisettes with Coriander Pesto and Wilted Spinach
~
Poached Pears in Orange Syrup

and then we had a relatively nice menu the next day which i thought was pretty cool that its not 3 course meals stacked over one another. we had

Roasted Quails with Glazed Turned Veg. & Chateau Potatoes
~
Poppy Seed Syrup Cake

next on the menu were quite nice dishes but the tart wasnt to my tasting

Saute of Chicken Basque
~
Patissiere Cream Flan

Lemme Know What You Think about the dishes. and to Raymond thanks for reading my blog.
hope you enjoy the food that we are producing here at LCB. will email you the workflow with the lessons that i have typed a workflow for. hopefully you can read it.

Chef Evans Q.

Week 2 @ LCB.

2009-08-01T04:03:00.001-07:00

hello hello once again its time for the weekly update.
this past week we have done some nice dishes but unfortunately i had a set back with one of my dishes. and now time for the names and the pictures.
monday. Creamy Garlic Soup.
Braised Rabbit

Tuesday. Lobster Americane with Pilaf rice ( which i screwed up so no pics)
Smoked Salmon Rillets

Wednesday.Club Sandwich and Canapes.

Creamy Garlic Soup

Braised Rabbit
Smoked Salmon Rillets
Lobster Americane w/ Rice Pilaff
just realised that i dont have any photos for the canapes. but i do have photos of my pizza heston blumenthal sytle

one is a tomato & basil pizza. everything is home made including the pasta sauce. except the cheese and basil. lol
the other is a prawn and garlic pizza
ahhhhhh those were tasters made in heaven

Signing out
Chef Evans Q.

The First Week Of Intermediate

2009-07-24T00:00:00.000-07:00

quite an interesting week. getting back into the full swing of the kitchen again. and building up the pace towards our 3 courses.
ive been pestered by many to update my blog. so i shall update. been wuite busy with the class times starting from 3.30 to 10pm at night which means i get home at around 11.30.
then gotta get my uniform on the wash straight away.
well here are the photos for this week.
Spatchcock with Seasonal veg.

Guinea Fowl with olives
Pea Soup Saint Germain Style

Duck Breast With Onion Confit and Wilted Spinach
Mussle Turnovers With A Garlic Cream Sauce
-i got best in class for that one according to the chef but the filling was a little dissapointing.cos there wasnt enough sauce. thats all we had for that week. hope u all enjoy this post

Chef Evans Q.

Fricassee de Volaille Vallee d'Auge & Bavarois a la Vanille w/ Sauce au Cafe

2009-06-30T04:20:00.000-07:00

Fricassee de Volaille Vallee d'Auge
~
Bavarois a la Vanille
~
Sauce au Cafe

so there you go today's menu quite simple. eventhough there was not much prep to do it still took some time. today got to try sugar work for once. as u can see on my bavarian cream it looks quite ok for a first timer. and oh yes i did a rose today. completely out of sugar. heheheh. quite hard but so pleasing nevertheles. sugar work is something ive always wanted to try but never go the chance to. and im quite proud of my first attempts. Chef Vito "im italiano" was quite gracious with he remarks about my sugar work. he said that my flower wasnt too bad for a first timer and says it will get better when i get into intermediate. so yeah. quite pleased. the food all tasted great so its nice.

MY SUGAR FLOWER !!!!!!!! (hand made)

MY FLOWER

many thanks to raymond again for the lovely dinner. will never forget u my friend. we should go for a drink before you leave. i will try to get something done.

Chef Evans Q.

Poussin en Cocotte A l'Estaragon w/ Pommes William

2009-06-29T04:13:00.000-07:00

Poussin en Cocotte A l'Estragon
~
Pommes William

simple nice dish. chicken with tarragon and william potatoes.
very nice and homely dish. i can just imagine this in france with family members over for dinner. grand mother at the stove. kids running around. parents talking over wine.
not so much the william potatoes but the chicken with tarragon.
chicken was simeple enough nothing too complicated. but the potatoes were something.
notice the shape. can u guess what its meant to resemble.

hopefully u guessed pears because thats what its meant to be...
simply put its mashed potatoes that are moulded and then deep fried till its nice and golden brown.
and this week will mark the end of basic cuisine. will miss the people that are leaving us physically but not in communication wise. i could not have asked for a better team. the people on my bench are like the best team members ive got. and hopefully it will be that way till superior when we work the restaurant.
anyways i gtg
tata

Chef Evans Q.

update

2009-06-24T06:39:00.001-07:00

Photos from last week and this week. up to an extent. i shall list the photos and the names of each dish

Roasted Sirloin of Beef w artichokes au blanc, chateau potatoes. glazed turned carrots and turnips and green beans

Kangaroo Fillet With Pepper Berry Sauce
and Kumara Roesti

Chocolate Mouse with Candied Orange Zest.

Be The Judge Not Going To Say Anything More

Chef Evans Q

good news ahoy!!!!!!

2009-06-23T05:31:00.001-07:00

i passed my basic cuisine today. and it was quite awsome. i mean its only basic but the exams are annoying because well they are exams and who does like exams.
well at the end of next week. we bid farewell to one of our classmates Raymond Tang.
great guy. never met a man who is so healthy at his age. doing 6 days a week. even i can barely stand 3 at the moment. my chefs hat is off to this guy. but yeah. we will all miss you im sure.
anyways tomorrow is another day of class. but tonight is a time to relax and celebrate.
so for today thats all folks.

Chef Evans Q.

have a fun time back in KL will talk to u soon

exam

2009-06-22T06:21:00.000-07:00

quite happy with my exam today. no pictures unfortunately.
had to wake up at 5am so i could get the 5.50am bus so i could get to uni and relax before my exam started. had a coffee. and went in. and bang
everything was a GO!
Beef consomme was quite good. clear. no fat. good flavor. good colour.
lamb was good colour. carrots and turnips were an ok size. potatoes were just a little too small under the chateau size. but it was ok nevertheless. i had a good comment from my chef today that made my day all the more worth it. he said. that if he was still in the industry with a restaurant he would hire me tomorrow. so yeah. i mean hopefully i will be poached from basic. but oh what high hope i have for myself. im not gonna get them too high because i dont want to set the bar too high for myself. im just gonna take what comes. but im hoping for the best aswell. theory exam tomorrow. gonna be very hectic eventho i studied. somethings just cant be taught.
theory is at 9.30tmr so ive gotta be there early to relax once again then i have normal class. which is going to be a pain in the ass because i am going to be so freaking tired after class. gonna need a nice frosty beer.
tata
Chef Evans Q.

Pasta with Tomato & Basil Sauce.| Breast of Guinea Fowl w Leeks and Musrooms

2009-06-15T05:47:00.000-07:00

Pate a Nouilles Sauce Nicoise
~
Supreme de Pintade aux Fruits des bois

Thats the Pasta with Tomato&Basil sauce
handmade pasta which is quite easy and the sauce was nice and delicate. but it was still quite good.
nice easy meal but that is a portion of an entree so not much to it.
i would love to make it again. Lovely little dish.

Supreme de Pintade aux Fruits des bois.
ahhhh. breast of guinea fowl with leek and mushrooms.
really interesting little dish because well theres not much to the whole guinea fowl
best part is the breast . but its an interesting little dish. no sauce just guinea fowl and mushrooms and leeks.
took all the 20 minutes to cook this. not as long as one would think. but the guinea fowl has a breast the thickness of1.5cm.
and chef was right by saying one minute its undercooked. one minute its just nice. another half a minute its over cooked. it just changes too quick to be slow in the kitchen.

major update of pictures from my last weeks class. forgot to upload the pictures but ah well its here the 1st one is veal cutlet
and the second one is turnedos of beef with potatoes parisienne and buttered snap peas.

well over all all those dishes were good. as chef said.
exams are upon us in LCB. next week. doomsday.

menu for the exam is
Beef Conssome
~
Rack of Lamb w parsley crust
and some turned vegetables. praying that its gonna be good. gotta practise them asap.
Till tomorrow. Adieu

Chef Evans Q.

Pumpkin Soup &Crab Bisque

2009-06-02T03:10:00.000-07:00

Pumpkin Soup
~
Crab Bisque
~

There you go my pumpkin soup looks good doesnt it.
it was quite runny but very flavourfull as Chef Andreas said.
eventhough it was a tad runny. he would still eat the whole thing.
presentation is quite cool tho.
unfortunately i didnt take a picture of the Crab Bisque.
because that was a complete ugly dish. no flare to the look of the dish so i didnt bother.
and to update my last wednesday i didnt upload a photo because i was quite dissapointed with the produce we got to turn into edible product.

The Photo below is when i was flambeing the crab shells
for the crab bisque

but never its always about making the best out of something.
and its the best we could for the
pan fried salmon with a cream sauce

the biggest block of butter ive ever seen an jeezus that is big thats like 5kg of butter i think or more. and the chef said. thats how they do it in the industry. LOL

we had a chef today who used to cook for the Queen of England and he cooked for The Late Lady Diana's wedding. my hat is off to that man. sounds like one of the greater Chefs i will meet in my lifetime.
till the next time
tata

Chef Evans Q.

Gambas Frits avec Sauces Remoulade ,Tartare & Medalions de Veau Saute a l'Estragon

2009-06-01T03:12:00.000-07:00

which is
Fried King Prawns
~
Veal Medallions in Tarragon Cream Sauce
~
There you go the King Prawns Deep Fried with a Remoulade Sauce
Remoulade is pretty much a tartare sauce with anchovies in it.
it adds another dimension to the sauce but yet its still quite light.
Chef Steve said that the prawns were cooked very well. but i think it was abit over cooked because it was quite dry
The Veal Medallions in a Tarragon Cream Sauce
The Veal is well cooked because as chef said. it was nice and pink in the middle and it still was very moist. very flavoursome. and the cream sauce was soooooo good. it was quite plain to just have the veal and no other additions.
thats me doing the cream sauce. burning away the alcohol from the white wine
hope you readers like it.
tomorrow is Crab Bisque and a Cream of Pumpkin Soup.
and Happy Birthday To My Little Baby Brother Jordan who is now turning 10!!!!!
not so baby anymore i gues but u will always be the baby of the family
tata

Chef Evans Q.

no pics

2009-05-26T04:38:00.000-07:00

no pictures today in my mad rush today i forgot to take some pictures. i might try to steal some from my classmates. but untill then i filleted a fish today and poached a whole trout. so yeah. most of it was ok except i mucked up big time with the hollandaise sauce which turned to scrambled eggs. but i had to quickly fix it up. overall i beat myself up too much according to my chef. but im not one for taking rejection very easilly. as some of my friends know. and thanks raymond for your email. Speed comes with practise and so does everything else in a kitchen. u will get there in time. but the thing is to enjoy while doing it.

Chef Evans Q

Chicken en Cocotte Grand Mere

2009-05-25T03:17:00.000-07:00

Chicken en Cocotte Grand Mere
is a very homely dish where chicken was roasted and done in a very grand motherly way
and grand mere does mean grand mother if you are wondering where that grand motherly way came from
next on the menu for today was Creme Caramel
everyone should know what creme caramel is
very nice dessert and very simple
we had a relief chef today as chef Steve wasnt around for an unknown reason.

and here are the dishes in order of courses
Chicken en Cocotte Grand Mere
and the Creme Caramel. what do ya think????
honest remark.

i think i didnt do too bad with the dishes.

Chef Evans Q

Pan Seared Octopus with Asparagus and Passion Fruit Vinaigrette

2009-05-22T03:43:00.000-07:00

Pan seared Octopus with Asparagus and Passion fruit Vinaigrette

such a nice delectable dinner. coincidentally Master Chef Australia did a squid platter with a passion fruit vinaigrette i was quite shocked because i thought that well not many people would do a passion fruit vinaigrette but boy oh boy was it awsome.
internet is now running very slowly cos we have gone over our bandwidth which is freaking annoying.

tata
Chef Evans Q

Supreme de Volaille Chirvy & Cheese Souffle

2009-05-20T05:43:00.000-07:00

fist up today is the cheese souffle and it was kinda ok even for my first time making a souffle. i was quite impressed cos it turned out like the chefs. and im posting my pictures in the order of service. the deadlines were very strict today but i managed to get them both as and when it was meant to be served.

Supreme de Volaille Chirvy
a quite interesting chicken dish
but quite confusing because again it was the first time i am doing a dish like this. sauce was nice mushrooms were cooked. onions were nice soft and sweet. chicken was barely overcooked. hence it started to sort of dry out.
we had to stuff the chicken breast with chicken mousseline. and it was a tedious task. but it was tasty nevertheless. you can be the judge of my dishes.

no more posts unfortunately till next monday.
signing out
Chef Evans Q.

Jarrets d'Agneau Braises au Vin Rouge & Risotto

2009-05-19T03:14:00.000-07:00

the dish was called Galantine de Caneton. and its pretty much forcemeat duck.
and i get to sample it tomorrow. so its gonna be cool.
thats the skin of a duck a whole freaking duck. it was for a classic french dish shown by my chef.
the honourable Chef Steve Belcher.
he skinned the whole duck in like 15 mins. and it was slightly messy. but hopefully i wont have to do that dish for a long time

TADAAAAAAAA!!!!!
My Jarrets d'Agneau Braises au Vin Rouge & Risotto and Haricots Verts au Beurre and Glacees Carottes.

it took me 2 and a half hours to cook that shank. and oh boy was it worth it.
this is pretty much what the chef said. "very well cooked lamb. nice and soft. carrots are nice and soft. risotto nice and flavoursome. not gluggy(soggy). well cooked beans. a good sauce no fat in the sauce. very well done."
i was quite pleased with myself. the carrots just melted in your mouth.
ahhhh. boy was i happy.

tomorrow Supreme de Volaille Chivry and Souffle au Fromage
hope u guys like what you see and what you hear.

Chef Evans Q.

Clafoutis aux Cerises

2009-05-18T03:11:00.000-07:00

today we made a Clafoutis aux Cerises which in normal words is a cherry tart. a very nice sweet and slightly tartish in taste. and my tart came out perfectly cooked with a well cooked base. this time the blind baking helped the tart to cook well and i was quite pleased with how the tart was. now u can be the judge of the tart. chef said it was fantstic. other than that we made rice pudding. yummy stuff. it was quite a fast class today but it still took the 3 hours that we have class for.
tomorrow it is Risotto with Braised Lamb Shank.
that's going to be a busy class. but its quite cool that we have to do things at a quick pace. prepares us for intermediate and superior

me in my chefs uniform

quite a blurry picture but as soon as i can get a nicer one i will upload it. im trying not to be a stereotype asian taking a billion pictures to show everyone.
hehehehe

my companion for the night Wither Hills 2008 Sauvignon Blanc
this wine goes well with a nice seafood meal. very fruity. hints of capsicum and other aromats

Chef Evans Q.

late start to blogging my journey

2009-05-16T19:37:00.000-07:00

it is quite late to start blogging my journey here at LCB Sydney.
where the people are great the friends are fantastic. no matter the age, race, background everyone is still nice. ive got some wonderful chefs at LCB that guide me and my classmates to do well.
well in the last 3 weeks of basic cuisine we have made stocks,chateau potatoes, eggplant and tomato stew, quiche lorraine, pissaladiere, pate feuilletee, mushroom chaussons poached pears.
and then it was a massive jump from the sort of simple stuff to slightly more intensive stuff.which is Girlled Baby Octopus with Baby Spinach and Black Olive Salad with Lemon Vinigarette and on that same day we did calfs liver and bacon with buttered spinach and french fried onions. mind you that was all in 4 HOURS.
it was pretty much a two course class.and that was just last week. in that same week we did Rack of Lamb with a Parsley crust and Ratatouille Provinciale.
next up was the Chicken Saute Chasseur with Rice Pilaff which wasnt so hard.
that prety much sums up the stuff we did on the first 3 weeks.
and like ive said ive made friends that i dont think i will ever want to loose.
Raymond, Esther, Grace, Felix, Git(hope i didnt spell ur name wrong), Scott, Andre, Pablo and the rest of the class