MONDAY - Asian Cuisine
TUESDAY - French Repertory
WEDNESDAY - Food and Beverage Service Procedures with Bar and Wine Studies; Filipino Regional Cuisine
THURSDAY - Gastronomic Anthropology
FRIDAY - Banquet, Function and Catering Service
So there is my kitchen duties everyday at school. I do the purchasing most of the time as to avoid any hassle when it comes to actual cooking class. I hate it when the very mistake is from the ingredients and not from the process of cooking. I don't know why, but it seems like not everyone knows the importance of good food comes from the quality of ingredients used. I don't want to blame my group mates about what they lack or do not know but instead just show them my dedication and set as an example and an inspiration for them to work hard as I do and be able to bring out the best in them. I want them to learn from me and make sure that they will remember me as someone who once shared great knowledge and how professionalism looks like to them.
As of July 5 to 8, here are the foods we made.
MONDAY - Chicken Satay with Peanut Sauce and Mango Papaya Salsa
TUESDAY - Quiche Lorraine
WEDNESDAY - Tamiduk Salad, Uvud and Yellow Rice
THURSDAY - Baguette Croustade with Coriander Spinach & Ham Mousse with Orange Marmalade and French Onion Soup
