The night before, i was researching online looking at how other's plate their works and trying to find creative self. I made drawings of the different patterns i will want to pipe. how i want my plate to be presented, etc etc. I was really tired as i had an 8am lesson before that (7 Apr lesson) and this lesson is at 8am again. But i really want to do well so yea.. as usual the kiasu Singaporean but i just want to be prepared. =x
It didnt turn out very well. I am still lost and frantic. 1st i cant get my piping bag done using the parchment paper...we practised during demonstration and i can do it fast. haiz not sure what happened in class. I asked for Chef Christhope's help and i m the last person who did the bag while others are already piping away. arghh Chef must be minus'ing' marks and think this gal CMI -.-
Then another mistake! i piped my Tuiles batter on my silicon mat which should be correct but i made a clumsy mistake: i didnt pipe it on the correct side of the mat -.- arghhh tehhhhhhhhhhhhhhhhh another point deducted. but Chef was please that i did piping on my Tuiles which is different from others - see the Tuiles on my Brulee pic below. :)
I made another mistake yet again. WRONG TRAY! who put the silver tray in the oven! chef asked..and i was like shit! what did i do wrong again. arghhh how would i know the silver tray is not meant to be in the oven when all other black ones are gone from the usual place where the trays are kept. i just see whatever tray there is and i just used it. haizz tehhhhh another point deducted.
And my Piped Tuiles just flew around in the oven but luckily some others survived which i can use for my plating.
However, over all Chef gave a fairly nice comment for my work. I think he is really nice. but is he really really nice? is there like some kind of point system that he has in his mind which he has to do some report on after our lesson? i really wonder. I seriously had lots of point deducted and i bet i am at a negative right now :(
This is the Creme Brulee i did the day before. I forgot to clean the side of my china after sprinkling the sugar on the top of the brulee and Chef also commented that the fire of the torch is too strong hence there were uncooked sugar which crystallized as well as resulting the blobs of charred sugar. Presentation was lovely, however it will be better if the Tuiles were baked longer so that it is golden. Overall nicely done. :)
My Creme Caramel was nicely cook as commented by Chef and prettily presented with the Tuiles with the same comment of not baked enough. Piping of choc was not good as they are uneven and he also commented that there wasnt enough caramel sauce on the plate. But overall nice presentation, good. He is quite encouraging i would say. the funny and nice chef will be his tag :)
Oh did i mention that the notes we received do not include instructions on how the desserts are being done but only the amount and types of ingredients. Hence, during demonstration lesson we have to be very focus and quick in our note taking and understanding. it's not easy all right. money does not do wonders. it gives you the chance and opportunity to live your dreams but whether you are able to live it, it all depends on yourself.
To end this, i shall let you feast on my photographs of the lovely decorations presented by my teaching chef. :)
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