These were the highlights of my Magnifique Training at Sofitel. Words can’t describe how lucky I was to work with these experienced yet humble people. I will truly miss them. (Well, of course maybe just for now. Had my 1st and 2nd interview last monday, just waiting for the 3rd interview as a casual cook at Sofitel.)
Not much but still it’s a start :)
I’ve been inactive for months now, and I’ve missed posting recipes and photos of my own food creations.
Just a little catch up:
I’m 20!!! ouch :( Must face reality.
I’m finally done with my last internship!!! No more kitchen work for me now :) It’s vacation time!!!
Got my graduation pictorial, was a bit disappointed with the outcome. I looked really fat in the pictures. *sobs* My fault anyway, I’ve been eating a lot during my internship.
That’s about it :) Will post photos soon while I was on duty :D
Beef Tenderloin topped with Red Wine Mushroom Sauce with Potato Gratin and Vegetable Bouquet
Been very busy with my internship at Sofitel. So it’s now my 6th week there and God! I’ve learned a lot from this training. My first two weeks was in the French Stove, Spiral. And then two at the Main Hot kitchen and now I’m currently at the Main Pastry. I don’t want to leave the pastry department but I had to :( Next week I’ll be at the Ala Carte already.. huhu time really flies when you have fun. Can’t imagine I’ve been working straight for already 6 weeks :)
Will post some photos later!!
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).