CHEF @ WORK

first course.............

on the boat..................

view from the lake...side

view from the boat..............

ermm...woah..today what a busy day again as a chef...cooking cooking...you guys no i just got back from outside catering at Diplomatic percint. It's about signing ceremony function and they have morning coffee break and light hi-tea menu. All together 300 people and the menu is Roti Jala, Chicken Curry, Mee mamak, French Pastries, Mix fruits, Sandwiches, Danish Pastries. So i decided to grill the satay use charcoal grill. we star to grill at 6.00 am the morning for about 1850 PCs mix satay chicken and beef. The taste will be different from normally grill using stove or gas grill er. So the result was proven when all the people enjoying the satay so much...mm is tender and the right choice of marination of satay as well. The peanut sauce is the secret of blending well when its deep inside your mouth....and is the mixture of sweet, spice and crunchy peanuts...


mm what else i want to describe about the satay...


The function going well thanks to all the chef who start as at 3.00 in the morning...


what a guys...


So guys...last night as well we were cooking on the cruise at the Putrajaya lake..so the menu was fantastic such as appetizer, smoked salmon with cucumber mint yogurt raita, cream of broccoli with cream corn pancake, lamb rack with rosemary jus and orange cheese cake....we start to cruise at 7.00 pm the view so nice with a little sunset...and finish about 9.00 pm...


we cook for about 18 people..together with this please view some picture..from last night dinner...


meantime the kitchen was busy right now..the restaurant we have 80 people having lunch and fine dinning we have about 10 people...most important they are very important person and rather have quiet privacy discussion lunch...the set lunch at $120.00 3 course menu....the room service waiter are busy as well with private jet guy just check in,,,so i have to go...


please have a look some picture about boat cruise last niter....

tuesday, 6 march 2007 kitchen

2.30 pm chef in the kitchen..

today not as busy like yesterday, quiet calm in the kitchen about this hour. I am just finish taken my lunch at the small corner inside the kitchen. One of my cooks ask me about his lamb briani rice balance from yesterday function still keep inside nicely in the chiller. I know why he ask me this question because of his Lamb briani so good and he love to cook briani. Then ok for me to keep for tomorrow if it still good, so i ate one plate of briani and lamb curry. It is true enough, the more days you keep rice briani the flavor come out very nice and tastefully of aroma and herbs.
Supplier come to visit me..have to go...will continue tomorrow..and some new dishes photo taking...
chao...........