Friday, June 13, 2008

Getting a New Life.............
Going to join this amazing F&B industry in Sept. Yeah
This few weeks jobless mood going to finish soon, and make me change and
getting more ideas what i going to do next.
I am going to change a little of my future career,
means Western to Chinese cuisine
So is a Modern Fine Dining Chinese Cuisine
And i will make it a little of western touch into my Chinese desserts.



Nutty
Tortellini,
Praline ice cream,
Cinnamon
And
Milk Chocolate.
Hazelnut
Biscotti.


Macarons

grappa parfait
with
caramelized
poach
banana
and
apricot
chutney

Chocolate
Fondant


Crunchy
Cocoa
Bar
and
Kiwi
Preserved

Tuesday, June 10, 2008



Elegant

Valentines

Cake



Forest Raspberries

on

Lime

Chiboust

with

Red Capsicum

Preserved ,

Apricot Sherbet

and

Chilli flakes Crunch.


Vanilla
Panna Cotta
with
Steamed
Raspberries
Compote
And
Sugar Crunch.

Chocoate
and
Hazenut
Lollipop

Monday, June 9, 2008


This is one of my winning dessert in 2006 ,was using Boiron product.


Baby
Carrot
Compositon



Valrhona Chocolate Fondant with Caramelize Banana ice cream



"Sprite" marinated green apple carpacio with yoghurt sherbet, nougat creme and basil tomato jelly.


Mignardise

Baileys & Chocolate

Vanilla Ball on Cocoa Cookies

Chocolate Tart

Blueberries Financier



Ivory
and
Manjari
Mashmallow

Toasted scent Panna Cotta and Cappuccino Foam


Valrhona Chocolate Bar

Most of my chocolate desserts are using Valrhona. Easy to use and the taste are good.


Korea's forest strawberries with honey star and double boiled vanilla ice cream.
This dessert is easy to make at home.

Poached Red Plum in Raspberries syrup on Butter Pound Cake and Pistachio Crumbs.
This is one of my set lunch menu.

Slow cooked honey pineapple in red wine ,vanilla & spices with organic lemon, lime sorbet and pistachio pepper biscotti.
This is one of my flavoite dish when i worked in a fine dinning restaurent. This dessert will give u a kind of feeling during summer hot day, that you need something to refresh and cooling down your body .

To share my feeling about pastry and baking

Hi to all the people who likes about culinary.
I am Maco, this is 1st time writing my blog to share about my culinary experiences.
Used to work in few reputated well-known hotel and restaurent.
Like to do things with feeling and create some fancy stuffs ,
mostly is desserts, pastries and other cooking stuffs.