Bistro @ Signatures: Today, I was scheduled to work in the bistro at school from 9am-2pm. At first, I wasn't excited about it. But then, it turned out that it's just a class which the Maître d' would show us around the restaurant, Signatures http://signaturesrestaurant.com , and teach us what we needed to know about the dinning room service. Yan, our Maître d' was very knowledgeable. We learned to set plates, glasses, and cutleries on table properly. He also taught us how to gracefully open a wine bottle. I tried, it wasn't easy. We also learned to use the expresso machine which I already knew how to operate from Chez Gossip. Yan showed us the cellar in the basement, and told us that the owner/President of LCB, André Cointreau has a house down the street where many wines were stored in the highly secured cellar. It was an informative class, I enjoyed it very much.
Lecture #103: Chef Hervé Chabert's Entremet Vanessa (Chocolate biscuit Viennois with vanilla crème brûlée and dark chocolaté mousse); Tarte aux abricots et crème brûlée à la pistache, strussel aux pistache (Apricot tart with pistachio crème brûlée and pistachio streusel)
Tarte aux abricots et crème brûlée à la pistache, strussel aux pistache plated dessert
Tarte aux abricots et crème brûlée à la pistache, strussel aux pistache
Entremet Vanessa
Entremet Vanessa plated dessert
Entremet Vanessa; Tarte aux abricots et crème brûlée à la pistache, strussel aux pistache
After class, Jason, Cindy and I went to have chicken shawarma at Shawarma Palace http://www.shawarmapalace.ca
April 17, 2013 Wednesday
Workshop #203: My Entremet Vanessa (Chocolate biscuit Viennois with vanilla crème brûlée and dark chocolaté mousse); Tarte aux abricots et crème brûlée à la pistache, strussel aux pistache (Apricot tart with pistachio crème brûlée and pistachio streusel)
Entremet Vanessa (Chocolate biscuit Viennois with vanilla crème brûlée and dark chocolaté mousse)
April 18, 2013 Thursday
Lecture #104: Chef Hervé's Nid d'abeille (Honey and fruit dacquoise), and Feuille d'automne (Autumn leaf-Almond meringue cake with chocolate mousse)
Nid d'abeille (Honey and fruit dacquoise)
Feuille d'automne (Autumn leaf-Almond meringue cake with chocolate mousse)
Nid d'abeille (Honey and fruit dacquoise) in glass
Nid d'abeille (Honey and fruit dacquoise), and Feuille d'automne (Autumn leaf-Almond meringue cake with chocolate mousse)
Nid d'abeille (Honey and fruit dacquoise)
Feuille d'automne (Autumn leaf-Almond meringue cake with chocolate mousse)
Nid d'abeille (Honey and fruit dacquoise) in glass
Jason, Cindy and I went to have Pho in Chinatown, and I got bubble tea afterwards.
Jason, Cindy and I went to have Pho in Chinatown, and I got bubble tea afterwards.
April 19, 2013 Friday
Workshop #204: My Nid d'abeille (Honey and fruit dacquoise), and Feuille d'automne (Autumn leaf-Almond meringue cake with chocolate mousse)
Nid d'abeille (Honey and fruit dacquoise), and Feuille d'automne (Autumn leaf-Almond meringue cake with chocolate mousse)
Nid d'abeille (Honey and fruit dacquoise)
Nid d'abeille (Honey and fruit dacquoise)
Feuille d'automne (Autumn leaf-Almond meringue cake with chocolate mousse)
After today, we will have no more cakes to make. Basically, just chocolate showpiece, chocolate bonbons, Sugar showpiece (for exam), and petits fours left, before the the final exam. And next week we'll have 5 days of school.............................................
After today, we will have no more cakes to make. Basically, just chocolate showpiece, chocolate bonbons, Sugar showpiece (for exam), and petits fours left, before the the final exam. And next week we'll have 5 days of school.............................................
April 20, 2013 Saturday
Chocolate Techniques Workshop: Today I was assisting in this demo class, Chef Arnaud Bonnefoy showcased and demonstrated a variety of techniques used to create spectacular chocolate garnishes and decorations for your pastries and desserts. And he made Marquise au chocolat.
Cindy's gifts! :-)
Cindy's gifts! :-)
After the workshop, we went up to see Jocelyn, Lisa and Daneet in the kitchen. They just finished practicing for the upcoming Skill Competition. Their products looked amazing. No pictures allowed, sorry. Of course we sampled some of their goodies. Then, Jason, Cindy and I went to ByWard Market. Jason wanted to get a #12 round piping tip, and I wanted to get a small off-set spatula. After that, we went to eat at Fatboys Southern Smokehouse http://fatboys.ca I personally preferred wet sauce on my ribs over dry rub ribs. I still love the all-you-can-eat ribs in Montana's Cookhouse http://www.montanas.ca in Toronto.
Today, my friends Rita and Winnie from HK sent me a picture of hot sizzling plate steaks in Salami Restaurant http://www.开饭啦.net/english/restaurant/photos.htm?shopId=10106&page=8 I LOVE their food there! Catherine told me that they just opened another one in a new location also in Tsuen Wan.
Today, my friends Rita and Winnie from HK sent me a picture of hot sizzling plate steaks in Salami Restaurant http://www.开饭啦.net/english/restaurant/photos.htm?shopId=10106&page=8 I LOVE their food there! Catherine told me that they just opened another one in a new location also in Tsuen Wan.
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