Made my first sugar showpiece last week with a recipe for casting sugar. It’s pretty plain but I did my best. Props to all the sugar experts out there… it’s not easy. 

Here are some chocolate writings I thought were pretty good. I improved so much I can’t believe it. The oldest being the top left and most recent on the bottom right. What do you think? 

isolatedpaths asked: How come I never see you blogging?! ):

I do. :@ just not every second! 

These Shun knives were the very first knives I bought myself. They are extremely sharp which is why I cut myself two days ago. It was the first time I’ve cut myself in two years! I sliced the side of my ring finger and some of the nail but I will not upload a picture because it’s kind of gross.

So after Horizons, I went on work experience at the Executive Inn. It was a very interesting experience to see the hotel catering side of the kitchen. Their kitchen wasn’t really big but they could do banquets up to 500 people. This might seem not   impressive but you have to see the size of the kitchen.

I also went on work experience to the Fairmont Kea Lani in Maui, Hawaii. IT WAS AMAZING! I spent the week working at their bakeshop. I also helped them in their 700 people function for some internet group. On my work experience review, they said that I was ready for an entry level position. Which basically implied that they would hire me! Too bad I don’t live there. That was absolutely fantastic because back then, I was only 4 months into my culinary (ACE-it) program.

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My very last time on plated dessert! :( I made a Frozen hazelnut white peach mousse with a honey blueberry compote and raspberry sorbet in a coconut tuile. I will really miss being on dessert but when I go onto my culinary course, I will have another opportunity to be on the dessert section! :P Speaking of which, my graduation for baking and pastry is March 23rd! 6months has gone by SOOO fast! I’m excited and nervous at the same time because the final practical and written are coming up.

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I work as a 3rd cook at the Sheraton Wall Center. Even though I am studying baking and pastry, I work on both hot and cold sides. Here is a huge crudite platter I created for 400 people (There are three more excluding the one in the picture).

So a little about myself, ever since December 19, I’ve been cooking professionally. I started as a dishwasher and prep cook at Horizons restaurant on Burnaby mountain. It was a very fancy fine dining restaurant. I worked there for maybe 3 - 4 months before it got burnt down accidently. If you ever visit Vancouver or Burnaby, I highly recommend it. The view is extraordinary as well as their food.

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There was a wedding at my school two Saturdays ago. I thought it was very kind of them to give the students at our school a chance to do a wedding function. Sadly I don’t have a picture of their wedding cake or the reception itself but here are some White chocolate pistachio tarts and lemon meringue tarts I made for them :)

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I had the wonderful opportunity to be on plated desserts for Valentines day. That meant lots of pink and red! But I tried to use something everyone loves… chocolate! What shouts out love more than chocolate plus, it is also an aphrodisiac. If you don’t know what that word means, go Google it ;)

This is a Chocolate chip angel food cake with vanilla icecream, Fresita rose wine sauce and a chocolate dipped strawberry. The dark brush stroke is from a soft chocolate ganache I made by using 1 : 1.5 ratio of dark chocolate to cream.

For anyone who likes chocolate truffles, it is basically made by emulsifying chocolate with hot cream and letting it set to 23°, tabling it then coating it with a first layer of tempered chocolate, followed by either a second layer or another coating of your choice (i.e. coconut flakes for coconut truffles).

I wanted to challenge myself one day and decided to do a souffle baked to order. It might look easy but it takes 35min to fully cook and about 5min to deflate after taking it out of the oven. The hard part was communication with the servers and them telling me when they are starting with their entrees. Everybody eats at different speeds so that made it even more difficult.

Here I have an Orange brandy souffle with a chocolate caramel sauce and candied orange. The idea was for the servers to make a hole in the center and pour the chocolatey goodness inside the souffle. :P

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This was a dessert during dine out vancouver and I was on the frozen item section so I made an Orange and espresso semi-freddo with candied orange, lemon caramel icecream with caramel sauce and an orange sauce on the side.