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.