schedule for next year.

EVERYONE please take note, this is your schedule for the first 2 months of 2011. I am informing you WAY in advance so that you can plan your holidays around them. My policy is that I only accept MCs. So know that I am telling you the dates please make the necessary arrangements.

6/1/11 – 13/1/11 Kitchen Management and Design (1 week intensive course – attendance is compulsory or risk being barred)
14/1/11 – 22/1/11 Swiss Study Trip
24/1/11 Start classes
31/1/11 – 6/2/11 Chinese New Year Holidays
7/2/11 – 12/2/11 Molecular Cooking Classes with Heiko Antoniewicz

Thank you.

Temperatures Reaching White Heat

"Nine out of ten English chefs have their names on their chests. Who do they think they are? They're dreamers. They're jokes. Just ask yourself how many chefs in this country have Michelin stars and how many have their names on their jackets. We all wear blue aprons in my kitchen because we're all commis. We're all still learning." Marco Pierre White

White Heat was the first professional cookbook I've ever bought. He was the renegade chef. He was like what Bruce Lee did with Kung Fu, he broke all the rules and made food that changed the London dining scene. White Heat has some of the greatest recipes Marco Pierre White used to serve at Harvey's. 


He was and is known as a perfectionist and at age 33 he earned for The Restaurant Marco Pierre White 3 Michelin stars. The youngest to ever earn 3 stars in 1995. But what really got me hooked on him was his legendary obsession with the food he cooked. In 1999 he gave back to Michelin the stars so many chefs around the world would die for and said:

I was being judged by people who had less knowledge than me, so what was it truly worth? I gave Michelin inspectors too much respect, and I belittled myself. I had three options: I could be a prisoner of my world and continue to work six days a week, I could live a lie and charge high prices and not be behind the stove or I could give my stars back, spend time with my children and re-invent myself.


He cooked for himself and his guests. I don't think I will ever be able to have the chance to dine at a table the man himself would be cooking for. Perhaps i won't need to, because there are countless chefs that he has mentored (Gordon Ramsay being one of the more notable ones) and countless more who have bought White Heat and blown away by what this chef philosopher had to say. 


Someone stole my copy of White Heat years back from the college (that's why i have a strict policy on books). But i bought another because, a cook book rack without White Heat would be sacrilege. If you have the chance buy his book, read it till it is soiled with butter stains, dog eared, and the pages loose from being folded over and over again. It will change your mind.


Darren

Michel Bras, Inventive Cuisine

This man broke my heart.

When I first saw his book, Essential Cuisine by Michel Bras, I was devastated that a man would come up with the dishes he had. His hand was deft and his palate light. I was stunned, literally, my eyes were green with envy just looking at the beautiful plating that looked complex without even trying. 

Michel Bras has been around a long time. Ever had a baked warm chocolate? The one that comes looking like a chocolate cake but has warm chocolate ganache on the inside. This man invented it sometime in the 80s. Reading his recipes, changed how I looked at dishes, I was boggled at how he could imagine all those flavours. Monkfish cooked in black olives, his Gargouillou, his bread sauce, chestnut emulsions. The list goes on from the moment you turn the first page. 

I had the honour a few years ago of meeting the man. He only spoke French and our conversation was brief. He stands as a gentlemen, quiet, but speaks like a man with who is truly at peace with his work. And perhaps it shows. I don't know. One day I will, when I take the scenic walk up to his restaurant in Aubrac, France and dine there for myself. 

If you like, I have a weathered copy of his book that you might want to browse through. It should never leave the office, but I am more than happy for you to read it and maybe he too can inspire you.

Darren

Time Table for Sem 2

Carving Knife

Haven't Pay.

• Fred
• Denji
• Sahar
• Sabrini
• Zhang Lei
• Huda
• Juliet
• Joshua
• Nyon
• Shaun
• Nick

Paid.

• Ruel
• Farah
• Jimmy Thunder
• Zhi Yuen
• Jackson
• LKK
• Mildred
• Jonathan
• Wai Yap
• Parlim

Unknown.

• Ain
• Sharlene
• Ariff
• LJ
• Fahim
• Hazim
• Ehtan
• Lyanna
• Brandon

Culinary Arts and Design 1

Army of Darkness (B group) Culinary Arts and Design 1 grouping

a) Nick/Lyanna/Brandon(CCB)

b) Sabrini/Fred/Denji

c) Ain/Mildred/Joshua

d) Zhang Lei/Ruel/ John

c) Parlim/ Kah Kheng/ Fahim

Time Table for Baking Module.

New Grouping for July to January Semester

It with great regret that we announce the disbanding of Legion of Doom troop. This is to better facilitate your class in terms of grouping and time-tabling. Please pay attention to the new groupings.

Troop of Terror

• Juliet Chong (*** General)
• Sahar
• Koh Zhi Yuan
• Mohd Razzim
• Nyon
• Wai Yip
• Norsharene
• Jackson
• Ahmad Hazim
• LJ
• Muhd Arif
• Shaun
• Ethan
• Farah
• Huda Amira
• Tan King Lee

Army of Darkness

• Nicholas (*** General)
• Joshua Pang
• Denji Tan
• Cheng Par Lim
• Mohd Fahim
• Nor Ain
• Lim Kah Kheng
• Frederic Choong
• Brandon Chee
• Zhang Lei
• Low Pek Yee
• Liyana
• Johnathan Lim
• Sabrini Tan
• Ruel

This new grouping commences when your new semester starts.

Exam Time Table Practical & Theory

Date	Subject	Time & Venue
5th July 2010	Intro To Hospitality	9 – 11 am LHE
6th July 2010	Garde Manger (Theory)	9 – 11 am LHE
	Business English	2 -4 pm LHE
7th July 2010	Garde-Manger Practical (Group A)	9 – 11 am Cafe 87
	Garde-Manger Practical (Group B)	2 – 5 pm Cafe 87
8th July 2010	Garde-Manger Practical (Group C)	9 – 11 am Cafe 87

Replacement Class For Garde Manger

Date	Time :	Time :
28/6 (MON)	11 – 2 pm Group A	2 – 5 Group B
29/6 (TUE)	10 -1 pm Group C
30/6 (WED)	8 – 11 am Group C	12 – 3 Group A
01/7 (THU)	8 – 11 am Group B

Bakery Technology Module

Ladies and Germs,

Below is the schedule for the last and latest Bakery Technology Module. To get the experts from Singapore we are having a slight scheduling problem. Please take note of the dates. Attandance is compulsory as it will be recorded for next semesters CM012 Bakery Module.

Garde Manger Practical Exam

Dear students,

The dates for Garde manger exams will be held on:

Group A 9-11am 7/7/10 Café 87

Group B 2-5pm 7/7/10 Café 87

Group C 9-11am 8/7/10 Café 87

Please be here half an hour before the exam.

Your chief invigilators will be Chef Gerhard and Chef Malcolm.

Ms Gan

Typhoid Innoculation

Dear all,




The typhoid inoculation has been confirmed as stated below:


Date: 27 May, 2010, Thursday



Time: 2.00pm-4.00pm



Venue: SHTCA meeting room (will see if this works)


Do inform your students that if they have paid they are expected to turn up for the inoculation. If they are absent without acceptable reason, their money will not be refunded to them.

New Time Table For Exam.

14 May 2010 Friday.

9am to 11am Food Nutrition, Sanitation & Safety Room 307

2pm to 4pm Introduction to Patisserie Skills Room 203

15 May 2010 Saturday.

9am to 11am Culinary Essentials Room 400

Typhoid Innoculation

Juliet, Farah and Nick,

Please take note.

We have arranged for typhoid inoculation next Friday. AAs of the following groups, please find out how many of your students want to do it with us. The price is RM50. Let me know the numbers by this Friday (15 May) and start collecting the money to pass to me latest by next Wednesday (19 May ’10)..

Do know that this inoculation is compulsory for all, for those who have done it or going to do it on their own, AAs must make sure that they have actually done it. Thanks.

Chef 9 – Raymond
Chef 10 – Darren
HD – Hamir
BA 1D – Elfleda
BA 2D – Anand
IHTM 9 – Tham
IHTM 10 - Gorge

AAs of other groups, if you have students who want to get it done, let me know also.
Elaine Leong



School of Hospitality, Tourism & Culinary Arts



KDU College Petaling Jaya

Time Table and Final Exams time Table

Time Table for Class.

7am til 8am on 10 May 2010 Monday for Chef Raymond Theory Class, Briefing for Patisserie Skills Final Exam.

Practical Exam

10 May 2010 Group A 1pm to 3pm Demo Kitchen

12 May 2010 Group B 12pm to 2pm Demo Kitchen

12 May 2010 Group C 4pm to 6pm Demo Kitchen

Theory Exam

14 May 2010 Friday

Food Nutrition, Sanitation & Safety at 9am til 11am Room 307 Examiner Chef Darren

Patisserie Skills at 2pm til 4pm Room 203 Examiner Chef Gerhard.

15 May 2010 Saturday

Menu Designing & Development at 9am til 11am Room 400 Examiner Chef Kenneth

Culinary Essential at 1pm til 3pm Room 400 Examiner Chef Yahaya.

i still don't know when and what time are we having our Culinary Essential Exam .

Time Table For Finals Exam .

14th May 2010 Friday

Food Nutrition, Sanitation & Safety 9.00 am to 11.00 am room 307

Patisserie Skills 2.00 pm to 4.00 pm room 203

15th May 2010 Saturday

Menu Designing & Development 9.00 am to 11.00 am room 400

Culinary Essentials 1.00 pm to 3.00 pm room 400

Timetable Changes

Guys,

Please take note to the changes of timetabling for Chef Paul's class. Culinary Essentials.

Replacement Classes CL006 Culinary Essentials

Please take note of Chef Paul's classes:

 Class Time Subject Topic Kitchen


PCT10 B 4/5/10 Tuesday 8.00am – 11.00am CL006 Culinary Essentials Stocks and Sauces WOD

PCT10 A 4/5/10 Tuesday 1.00pm – 4.00pm CL006 Culinary Essentials Potato Cookery WOD



PCT10 A 7/5/10 Friday 8.00am – 11.00am CL006 Culinary Essentials Vegetable Cookery WOD

PCT10 C 7/5/10 Friday 11.00pm – 2.00pm CL006 Culinary Essentials Potato Cookery WOD



PCT10 C 8/5/10 Saturday 9.00am – 12.00pm CL006 Culinary Essentials Stocks and Sauces WOD

8/5/10 Saturday 1.00pm – 3.00pm CL006 Culinary Essentials Basic Soups WOD



PCT10 B 11/5/10 Tuesday 8.00am – 11.00am CL006 Culinary Essentials Vegetable Cookery Champions

PCT10 A 11/5/10 Tuesday 1.00pm – 3.00pm CL006 Culinary Essentials Basic Soups Champions

Replacement Classes for CL004 Intro to Patisserie Skills

Please take note of the following for your CL004 replacement classes.

30 April 2010 (Friday)

Bavarois, Charlotte Royale, Charlotte Russe

Group B: 7am to 10am
Group C: 10am to 1pm

Pastry Demo

Replacement class for food fest

5 May 2010 (Wednesday)

Choux pastry products

Group A: 10am to 1pm

Pastry Demo

Replacement for FHA

6 May 2010 (Thursday)

Choux pastry Products

Group B: 4pm to 7pm

Pastry Demo

Replacement for FHA



7 May 2010 (Friday)

Choux Pastry Products

Group C: 8am to 11am

Pastry Demo

Replacement for FHA


7 May 2010

Pastry Theory

All PCT/CULA 10

4.30pm to 6pm

TBC

Discussion on the theory exam

Everyone, this is our sign board~~

Duty Roster for FOOD FEST the day itself.

it will be very easy, 5 person from each group from A, B & C take turn every 2 hour for break & do something Fun or help out handing out flyers . if you guys have anything question or need things to change call me .

Kitchen and Decoration PREP

Kitchen Work Prep day .

Name :

1 )Joshua
2 )Nicholas
3 )Denji
4 )Par Lim
5 )Shaun
6 )Nur Ain
7 )Kah Kheng
8 )Frederic
9 )Brandon
10)Zhang Lei
11 )Nyon
12 )LJ
13 )Ethan
14 )Farah
15 )Jackson

Decoration Work Prep Day.

Name :

1 )Razzim
2 )Ariff
3 )Sharene
4 )Zhi Yuen
5 )Juliet
6 )King
7 )Azim
8 )Sahar
9 )Wai Yip/Malao
10)Liyana
11)Mildred
12)Huda
13)Jonny
14)Sabrini
15)Fahim

16 )Ruel

Juan Mari Arzak, Papa of New Basque Cuisine

I believe that in order for us to become better at what we do, to be at the top of our game, we have to develop a strong and wholesome knowledge based attitude to learning and our work. Just doing for the sake of doing gets us no where, ok no, it will get you somewhere, but the thing is try comparing it to actually knowing why eggs coagulate and what temperatures, why blanching vegetables for too long a time leeches out the lively green colours, or why peeled raw potatoes turn colour. If we are to ever improve we will need to question everything and the hardest part is to actually go looking for the answers.

The best in our industry, our trade are those that never stop learning. So this is the first installation on 5 chefs whom I respect. I encourage you to after reading this article, go read up a little more than what I have provided. Open your eyes to what is possible at an early age and always aim for the best, the truest.




Juan Mari Arzak is the chef owner of the restaurant Arzak in San Sebastien, Spain. He has been noted and acknowledged as the father of introducing New Basque Cuisine, very much like what Paul Bocuse did for France. He together with his daughter Elena run the 3 star Michelin restaurant in San Sebastien serving a very signature type of cuisine that is reflective of the imaginativity of the duo. Restaurant Arzak has kept their Michelin stars ever since 1989.

Banh Mi Stall

Ok so for those of you who don't know, we are serving a vietnamese sandwich call Banh Mi. There is an accent somewehre in there but you could probably google this and you'll get an idea of what we are going to do.

So it is basically a sandwich stuffed with pickled carrots and pickled radish, lots of coriander, pickled chilis and Romaine lettuce. This will go into a baguette bread. There will be a choice of meats, marinated chicken, BBQ smoked lamb and for vegetarians we have a choice of freshly fried eggs. We will give them a chocie to finish with spicy smoke BBQ sauce or Creamy Mushroom Sauce.

Juliet we going to need signs for this.

Egg : RM 4
Chicken : RM 5
Lamb : RM 6

Additional Egg : RM 1

Extra sauce is free.

Keep me updated on FB.

FOOD Fest Ingredients List

Group B,

Ok while I am away, Nicholas, can you go over to the Taman Tun market and Tesco to go and take down prices and record them. Here is the list of ingredients and the quantities that we will need. Hopefully it is enough, because KDU can eat like MAD.

Vegetables

Carrots 5 kg
White Radish 5 kg
Romaine 7 kg
Coriander 3 kg
Green Chillies 2 kg
Garlic 2 kg
Ginger 1 kg

Dry Items

Light Soy Sauce (2 L) 2 btl
Sesame Oil (big) 1 btl
Sugar 5 kg
Black Pepper 100 g
Vinegar (2 L) 2 btl
Cumin Powder (500 g)
Coriander Powder (500 g)
Gula Melaka 5 nos
Tomato Ketchup (2 L) 1 btl
Chili Sauce (2 L) 1 btl
Sesame seeds 500 g
Hoisin Sauce 3 btl
Preserved Soybean Paste 3 btl
Dark Soy Sauce (2 L) 1 btl
Campbell Mushroom Soup 4 tins

Meats

Chicken Fat 1kg
Chicken thigh boneless 20 kg
Lamb (cheapest cut - no bone) 12 kg
Chicken Eggs 6 trays

Get the cheapest possible quote for everything, think you should take Liyana with you and the rest of the group leaders and anyone else who wants to follow. Can divide out the work. Keep me posted on FB.

ANNOUNCEMENT 15/04/10

IF YOU HAVE NOT BEEN INFORMED OF YOUR EXEMPTIONS, PLEASE ATTEND THE CLASSES UNTIL YOU ARE INFORMED OTHERWISE.

THE FOLLOWING NAMES HAVE EXEMPTIONS. YOU WILL NOT GET A CASH REFUND, BUT THE MONEY WILL BE CREDITED INTO YOUR FOLLOWING FEES.

BAHASA MALAYSIA/MELAYU OR WHATEVER IT IS THEY CALL IT NOW

MUHD. ARIFF
HUDA
LIM GIM WEI
FREDERIC
LIYANA
JULIET
NUR AIN
SABRINI
KOH ZHI KUAN
FARAH
LJ @ LOH LIANG JIE

FARAH:

PDP 1
M'SIAN STUDIES
ENTREPENEURSHIP
ISLAMIC STUDIES
MARKETING

LJ:

F & B COST CONTROL

ANNOUNCEMENT 15/04/10

FOR LEAVE FORMS PLEASE REFER HERE . GROUP LEADERS, PLEASE HAVE THESE FORMS PRINTED OUT FOR YOUR GROUPS USE.

THANK YOU.

Latest assignment group list for food nutrition, sanitation & safety.

Everyone, this is the latest assignment group list for Food nutrition, sanitation & safety.

53441 Nicholas Ng Pak Sen
55531 Shaun Ong Shen Hsin
54815 Denji Tan Yi Zhong
55231 Mohamed Fahim
55258 Mohd Razzim b Mohd Sabiruddin


55408 Juliet Chong Seet Yen
55410 Chong Wai Yap
55477 Ahmad Hazim b Ahmad Zaki
55412 Lim Kah Kheng
55548 Loh Liang Jie


55522 Huda Amira bt.Azman
55220 Sahar Kaviani Maram
55440 Norsharene Teo Wei Ling
55469 Sabrini Tan Ee Wen
55343 Nur Ain bte Tazazuddin


55361 Liyana bte Mohd Yusof
55462 Farah Niaz Azlan
55466 Johnathan Lim gim Wei
55461 Ruel Ascan


55515 Mildred Low Pek Yee
55453 Tan King Lee
55346 Zhang Lei
55341 Koh Zhi Yuan


55451 Jackson Tan Woei Ji
55527 Joshua Pang Yap Seng
55454 Frederic Choong Tuk Een
55504 Brandon Chee Chew Bin


50229 Kelvin Lee Guan Ren
55475 Nyon Yan Quan
54844 Cheng Par Lim
Ethan Fadzaishe Nyahondo

ANNOUNCEMENT 31/3/10

GUYS, I WILL NOT BE AROUND FOR THE NEXT 2 DAYS, 1/4/10 AND 2/4/10. I HAVE A FAMILY EMERGENCY. SHOULD YOU NEED ANYTHING, PLEASE CALL ONLY IN AN EMERGENCY. OTHERWISE JUST LET YOUR GENERALS KNOW. THANKS.

ANNOUNCEMENT 31/3/10

GUYS GET READY TO PICK UP YOUR KNIFE SETS AT 12 PM TOMORROW, 1 APRIL 2010. NOT APRIL FOOL'S DAY PRANK PLEASE!!

Platoons

Troop Of Terror Group A

Juliet Chong (General ***)
Sahar Kaviani Maram
Koh Zhi Yuan
Mohd. Razzim
Nyon Yan Quan
Chong Wai Yap
Norsharene Teo Wei Ling
Jackson Tan
Ahmad Hazim
Loh Liang Jie

Army Of Darkness Group B

Nicholas Ng (General ***)
Joshua Pang
Denji Tan
Cheng Par Lim
Mohd. Fahim
Nur Ain
Lim Kah Kheng
Frederic Choong
Brandon Chee
Zhang Lei

Legion Of Doom Group C

Farah Niaz Azlan (General ***)
Shaun Ong
Low Pek Yee
Ethan Fadzaishe Nyahondo
Liyana bt. Mohd Yusof
Johnathan Lim
Sabrini Tan
Tan King Lee
Ruel Ascan
Huda Amira

Your First Step

Hello CULA 10 class of 2010,

This blog will serve as a way for me your beloved AA, to get information out to you. It is your responsibility to check it often for updates and things to do. This way we can cut down on SMS messages and emails that would not only flood your inbox but tsunami mine.

Like I told you guys the first time we met, I am not here to baby sit or to hold your hand. You guys are old enough and i can imagine mature enough to being a good student first, then becoming a certified cook.

Remember that nothing comes easy, and what is expected of you is discipline (defined as a behaviour in accord with rules of conduct) and perseverance (a steady persistence in a course of action). If you subscribe to these principles to guide your life her as a student in the culinary course, you can expect to do well and win the favour of your lecturers and then one day soon your employers.

I have high hopes for all of you, even if some of you look like you won't make it. But I personally think you will surprise me. Remember to apply a high standard to whatever you do.

By the time you read this, you would have already been divided into your various groups. Get to know them better and act as a unit. The kitchen brigade was organized by Chef Auguste Escoffier to follow the army. In an army unit everyone works together, sometimes you get hurt and someone carries you, sometimes you carry others. But you work, and work to get things done. In an army unit you became the best of friends with the people who are in your unit. This will be no different. No matter what arguments or disagreements, you have it settled by the end of the day, so that you go home not thinking about it.

So before I continue yakking, here is a video clip i thought you should see. Kind of sums up all that i have to say of your time here at KDU SHTCA. I don't settle for second best. Only the best you can give.