Date: Dec 4 (Tues)
Chef: Richard Aw
What made me enroll in this 1-day course is because of the extra-ordinary menu. They have Roast Turkey with Stuffing and Chocolate Mousse. See, I always fancy the uncommon things :p Haha as if it's easy to find turkeys back in Manila. Turkeys always remind me of Mr Bean (if you've watched the Thanksgiving episode where he inserted his head inside the giant turkey). :)
The over-all experience:
1) I feel like I was watching Wok With Yan live! The chef is a Singaporean Chinese and has a cheeful look which really resembles Mr Yan. There is a wide mirror at the top of the demo area, for the audience to see what's cooking. (see, it's exactly like the live cooking shows you watch on TV)
2) I see a bunch of housewives, office workers, matronas, it's amusing to see them raising their hands to ask questions, standing up to go near the chef demo table every now and then, touching the ingredients, using phone cameras to take pictures. Kakatuwa silang panoorin.
3) There's free taste for all the attendees after every dish has been cooked! Funny thing was all the attendees seemed to be 'prepared' with food containers in their bags. Mukhng SOP ata yan d2. And lucky me, that day I brought baon to office so I had empty food containers as well haha. Sumptuous dinner ta-pao for me! :)
4) Regarding the food:
Roast Turkey - goodness, I don't know why it's so juicy. The chef only rubbed salt and pepper and roasted it in oven.
Turkey stuffings served with gravy and cranberry sauce and Mashed potato - the stuffings composed mainly of ground chicken and turkey liver and the seasonings. The gravy has XO sauce, bay leaf and MRT (funny term by the chef, stands for marjoram, rosemary, thyme). All together they make a perfect combination.
Chocolate Mousse - the process is so tedious, you keep on whipping while maintaining a gradually cooling temperature. Taste is nice. But if you ask me to make one, I think I'd rather pay 40php for a slice from Red Ribbon than going through the whole process hehehe. I heard that mousse is one of the most difficult to make in the pastry world
Kudos to Chef Richard Aw. I think I'll attend some more of his classes if I have the time. :)
No comments:
Post a Comment