My first practical class is Unit Kitchen. So excited..., coz this is the first time I have to wear my uniform...
Actually it's more like a cookery class than a patisserie, but a patissier have to learn a basic method of cookery too. It's a really interesting class althought i kinda suck .. oops hehehhe....
In this class we learn a bout cutting style, of course knife is the main show here. yup dangerous stuff. my nails is one of the victims. Anyway.... we use variety of vegetables and fruit, and learn different style of cutting: julliene, brunoise,paysane, mirepoix, etc,etc (yup everything in french words so, i still try to memorize it)
When the chef came to see what i've already done, he take couples of my julliene carrot and line it, then he ask:
Chef: "which is the correct one?"
Me: I point one of the carrot
Chef: "none!!"
ohh nooo big OOpss... But chef, I swear.... by the moon and the star in the sky... i will practice ok..ok..ok...
Actually it's more like a cookery class than a patisserie, but a patissier have to learn a basic method of cookery too. It's a really interesting class althought i kinda suck .. oops hehehhe....
In this class we learn a bout cutting style, of course knife is the main show here. yup dangerous stuff. my nails is one of the victims. Anyway.... we use variety of vegetables and fruit, and learn different style of cutting: julliene, brunoise,paysane, mirepoix, etc,etc (yup everything in french words so, i still try to memorize it)
When the chef came to see what i've already done, he take couples of my julliene carrot and line it, then he ask:
Chef: "which is the correct one?"
Me: I point one of the carrot
Chef: "none!!"
ohh nooo big OOpss... But chef, I swear.... by the moon and the star in the sky... i will practice ok..ok..ok...
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