Hello everyone I am part taking in a little Facebook Page Competition on a page called Chefs of Excellence and would be great if I could get some extra support. I have included a link, to make it easier for every one to fine it.
Before I joined the Sheraton Grand I had never worked in the Garde Manger before, so it was quite a change of pace for me compared to the heat and smoke and fire from Hot Kitchen. Things were more delicate and took greater focus to get right, attention to detail is key in the Cold Kitchen. When making gelatine set items you had to take care of several different variables at once. You hat to make sure you don't over heat the gelatine when on the heat, you had to make sure you added the exact right amount to the ratio of liquid. Each liquid also required different amounts due to the amount of acidity or amount of sugar or salt. All of these components can made it difficult to get things right on the first time. But i took this opportunity as a learning experience, teaching my self and learning from fellow chef either by observation or by trail and error. The things that I enjoyed making the most in the Cold kitchen was with out a doubt the canapés for Club Lounge or VIP functions where we would sometimes do live stations as well. It kept me on my toes, I had to constantly improve on my presentation of the canapés, taste and keep coming up with new and creative canapé ideas. Being a chef can get boring at time when all you do day in and day out is the same Mise en Place for your section and is one of my reasons for enjoying making canapés, change every day.
Here are a few of the many different canapés I've made while working at the Sheraton Grand.
My friend and fellow chef is taking part in a very interesting competition which has to include US potatoes and making it the star of the dish. So please go have a look, like on the website (link at the bottom) and share.
Azure Restaurant Slash Bar
Chef Luke Lawrence Barry
Born and raised in South Africa, chef Luke's thirst to travel has seen him work his way around prestigious restaurants from his home town to Shenzhen and now Hong Kong. He joined the Rhombus family last year and now leads the Azure kitchen team to amaze international diners with unique gastronomic creations.
Five Taste Sensations
o since I started my career in the hospitality industry all I've wanted to do is show people what I can do. So this February I'll be part taking in my first competition in Dubai. Been practicing after work and on my off day and these are some of the dishes I've made and plated. Let me know what you guys think. Alway great getting feed back.
So I've decided to post one of my favourite cheese cake recipes today, it's a recipe I used when I did my final Pastry Exam when I was at the South African Chefs Academy. But at that time I used it in a bit of a different way I'll be using it today in the method. For my pastry exam I "deconstructed" the concept of a traditional cheese cake which consisted of a biscuit and butter base, the filling or body and the topping which usually consisted of a fruit coulisse and fresh fruit. My deconstructed version of the cheese cake consisted of a almond crumble instead of the biscuit and butter base. followed by a filling which had the mixed berry puree folded into the filling instead of just simply having it plain. Instead of the conventional fruit coulisse and fresh fruit I decided to make a mixed berry jelly and use it to wrap the filling with to make a cylindrical cheese cake.
So with out further a due here is my recipe for my favourite cheese cake.
Ingredients:160C for 15-20 min till golden brown
This Sketch was drawn by Miss Lapinee Busayasakul, you can also go look at some of her other sketches on her Instagram page @NADIEE_BUS
The Chocolate Fondant or Molten Lava Chocolate cake is one of the most loved dessert items out there. This is probably the most asked about dessert from people to me, asking if I can make this. The excitement and anticipation of wondering if it will be perfectly molten inside is what draws in the audience. You can see the faces light up when they crack open the fondant cake with there spoon and they see that thick, rich and decadent chocolate "lava" flow out from the core. (thus also know as the lava cake) Its like your first kiss, you will always remember where you had your first chocolate fondant and how amazing every bite was. For those who had a bad first experience and never had it again, I strongly advice that you give this a go.
With this recipe I decided to add something a little different to all my dear friends who absolutely love caramel. You simply make a batch of Butter Scotch sauce and allow it to set. Once it has set is mostly firm, use a parisian scoop to make small balls and place onto a baking tray with silicon paper on. Place into your freezer and allow to become completely frozen. You can use this for many different sauces or filling to make your chocolate fondant your own.
180C/356F for 6-7 minutes
Caramel Centered Chocolate Fondant
What to expect for this coming week. I'll de demonstrating how to made your own home made fresh Pasta Dough from Scratch. I will be making a video for this to clearly demonstrate how it should be done and make it easier for you to do at home. We will also be uploading a amazing Chocolate Fondant (Chocolate Lava cake) recipe, and if I have the time I will also be making a video for this recipe. Last but not least there will also be the Double Chocolate Mousse recipe that I mentioned in my Japonaise recipe I posted a few days ago onhttp://www.chefdewet.co.za/blog/giving-the-french-japonaise-meringue-a-japanese-flare.
This might not be the only things you can expect to be posted this upcoming week as I might feel like doing some other new and interesting cutting and garnish techniques.
So keep posted and make sure to go and subscribe to my News letter to ensure you don't miss anything.
Subscribe for instant email notification on Blog posts, news and upcoming events.
I'm a chef at heart and by trade, enjoy what I do and have a passion for the culinary world.