Today’s my last day at the French Stove Spiral. Really learned a lot from them in such a small period of time. It’s really inspiring to work with Chef Bettina, she’s really dedicated to her job as our team leader. She’s open to everyone, she’s kind and she’s very talented, no wonder she’s our Sous Chef. Though being in french was really tough, I’m very thankful because they taught me a lot of techniques that I could use. They were very open to me, when I asked questions they were always there to answer.
I was mostly assigned in the pasta and foei gras area. It was such a fun experience because I love making pasta, so it wasn’t that hard for me at all. This one is Chef Bettina’s new creation:
Seared Salmon with Balsamic Teriyaki Glaze topped with Foei Gras and Fried Nori -this one’s really good, I tell you. So if ever you’re going to eat dinner at Spiral try this :) We also have a Foei Gras Tart which has shredded beef in it.
And then I was assigned in the Pizza and Seafood area, it was much easier than the pasta station. Overall had a great time at the French Stove, will surely miss all the chef there.
On monday I’ll be on the Main Kitchen :)
October 29, 2013.
It’s my first day at Sofitel. And I was assigned at the French Stove, Spiral. I was so happy that I got to be there. It was so tiring, because there were so many preparations to do. I chopped and cut and chopped again so many vegetables. Went to the chiller many times. And oh my god! They have so many kitchen, it made a little dizzy. Haha. Anyways, the Chef’s were very nice, I love them already!!! Hope to learn more French dishes from them :)
Yema filled Cookies
When I was at a friend’s house, he offered me this Nutella Pastillas and I wanted to do that also. But since I’m broke and eggs were the only thing that I could afford for now. I thought of creating a new cookie for my business and it’s these Yema Cookies. It was sweet and had that custard goodness in it, I was pretty happy with the result. Brought some of these at school, my friends liked it. But it melted, it was oozing all over and it was a mess. And so I thought of instead having the yema outside, I’d be stuffing it inside. Made that yesterday and it was perfect! Had 3 orders already :D
Life is Magnifique!
These were taken during my interview and orientation at Sofitel. As you can see some of my batchmates are interns at Sofitel already, they were the ones who helped me and believed that I could pass the interviews. So yey to us! I’ll be starting on October 29, I really do hope that I’ll have fun during my internship.
What you’ll need:
- 1 pack Fita Biscuits
- 1 canned Tuna, drained (I used Century Tuna, flakes in oil)
- 1 small Cabbage, shredded
- 1 big Red Onion, small diced (reserve 1/4 of it for the tuna salad)
- 2-3 pieces of Tomatoes, seeded and small diced
- 2 tablespoon of Ham Spread Mayo (or you can use your regular mayo)
- Salt and Pepper
- 1/4 teaspoon of Worcestershire Sauce
- 1 clove of Garlic, minced (for tuna)
- 2 cloves of Garlic, minced (for Cabbage)
- Prepare the tuna salad, in a bowl mix tuna, onion, garlic, worcestershire sauce and pinch of salt and pepper.Set aside.
- Saute garlic with cabbage until wilted, season with salt and pepper.
- To assemble, fita biscuit - wilted cabbage - good amount of tuna salad - diced tomatoes - diced onion.
- You can serve this for snack or for parties :) Pair with your favorite cold drink! :D
An omelet type of dish, usually with ground pork or beef added with vegetables for flavor. It’s kind of the Tortilla de Patata of Spain, but for me Filipino’s version of it still tastes better.
So yeah, I like using ketchup for writing things on my plate it’s kind of a habit of mine since I was a kid :D
This was actually an inspiration from a Yummy Mag recipe that I saw. I was going to use the recipe, but I couldn’t find the magazine. So I created my own version of it. Used ingredients that were available in the house, and thank goodness my sister bought Fita Biscuits (for my nephew).
Bulalo is a light colored soup that is made by cooking beef shanks and marrow bones until the collagen and fat has melted into the clear broth. Bulalo is native to the Southern Luzon region of the Philippines.
This is my second favorite Filipino soup next to Sinigang :D Try Sizzling Bulalo in Tagaytay, it’s really yummy! Forgot the restaurant that we had it though.
Rosemary Fried Chicken coated with Sweet and Chili Pimiento Sauce
Sopas ni Mama
I could remember during rainy days when I was still a little kid, my mom would cook this for merienda and it was so good. I really consider this as one of my comfort food, I could finish two big bowl of this in one sitting. haha
I was craving for this one since I was in First Year college.Good thing my mom cooked this for me again :D My mom usually use macaroni for this but we didn’t have one here so she used this Spiral Pasta.
I’ve been very inactive these past few weeks, and it’s because of my interview and orientation at Sofitel. I hope I can still post photos and write recipes here, though I will be busy because of my internship.
I’m very very excited to start my internship. Yey! Finally after almost two months of waiting I can start. So, here are my list on where I want to be stationed at. First would be at the Spiral - the best and longest buffet in the Philippines. So there are 21 ateliers there and I want to be put at the French Stove because nothing beats the traditional, Chocolaterie because I love chocolates and I have a little background on that, at the Brazillian Churrasco, Le Patisserie cause I learned to love sweets and desserts are not as easy as they looked like, Peking Duck Oven and Steam Basket because obviously I’m Chinese and that’s one of the food that I really love and value. And of course I want to be stationed at the Main Kitchen, Pastry and Butchery Kitchen.
The photo above was our lunch, we had Pork Tenderloin. I was going to stuff it with the mushroom but made a steak cut out of it instead because we didn’t have a butcher’s twine. So that my Seared Pork Tenderloin with Caramelized Onion and Mushroom.
Will post soon about my experience at Sofitel Philippine Plaza Manila :D So for now Au Revoir!
These past few weeks I’ve been really busy applying for my second internship which is supposed to be in a Hotel.
So passed my resume at Manila Peninsula, but wasn’t able to make the cut :( Then Sofitel and InterContinental, waited for 2 weeks til Sofitel informed me that I was scheduled for an initial interview. After a day, they informed me again that I passed the initial and that I was scheduled for the second interview. Then luckily I passed the interview again and was called for the third and final interview. I was very nervous at that time because the Sous Chef of the French Cuisine of Spiral was the one who interviewed us. But fortunately, she was really nice and approachable so I didn’t had a hard time answering her questions. And then last night, while I was hanging out with my friends they invited me for the Magnifique Journey (two-day orientation). And so I was sooo HAPPY, EXCITED and SPEECHLESS, up until now I am still in shock that I got in. Because out of almost 300 applicants I was one who got chosen, I think only 40-50 applicants were hired. So I was so lucky!!! And I’m really grateful to God for helping and guiding me :)
Today was the first day of the orientation and tomorrow would be the last day. I really hope that Sofitel would give me us much knowledge and experience that I need to be a great and successful professional. I hope that I will be able to know more techniques and recipes that I could someday use and share to other people as well.
So for now Au Revoir!
Can’t believe I’d be graduating college already. During those 3 years (4th year-internship) in college, I’ve learned a lot. I learned to be independent since I moved here in Manila. Learned how to commute by myself, learned how to take care of myself. I learned to deal with different kinds of people. I’ve learned that this really is my passion, to become a great chef. It’s been a life-changing experience, really. And I can’t believe it’s going to end soon and I have to let go.
Soon, I will be working and I won’t be able to see my college friends as much as we did before. No more culinary classes, no more long hours in the laboratory, laughing, joking around while cooking, baking or whatsoever. And I will really miss that, thinking about it makes me really sad.
Though my university isn’t as great as other schools, it made me the person that I am today and I’m grateful for that. I’m really thankful to my professors for sharing their knowledge, passion and love for the art of cooking. For my friends who believed in my capabilities, who have been my beer buddies and who will be my friends for life.
Bye college! I’ll miss you! I’m now starting to say hello to the real world and it scares me.
My 3 year old nephew got hungry this late afternoon, though he doesn’t say it. I know that he wants to eat cause he kept on opening our fridge - sign that’s he’s looking for cookies. Haha.
I still had my chocolate IDK dough, so I cut the dough as thin as I could. Baked it in the oven for 8 minutes. Melted some mallows in the microwave. And viola! My nephew got his favorite snack - chocolate/ sweets.