New boy in the kitchen

This is so hilarious! Today we had the last written exam and before we started, chef Rohner played this video for us. I was laughing so hard that my tears almost dropped!

(警告： 本物品內容可能令人反感)


Too bad we won't see Rohner next semester. He's one of the best chefs I've met in the school. He made us some good food at the last demo lab today. His theme was Swiss food, together with a couple of recipes he used to make in the Swiss army. I especially like his Käse Schnitien, which is a cheese toast for the army. I thought he was joking when he said his dad joined the army just because of the toast, and to my surprise, after tasting it, I too love to join their army just for this! His beef stew was delicious as well, MUCH better than my version :P

I hate flying

I really do.

It's a blessing every time I take off/land safely...

And this time.... I pray that I will have 22 such blessings :)

Here's my itinerary, if anyone's interested:

AC109 Toronto (14:00) to Vancouver (16:00) 12/14
AC8097 Vancouver (18:25) to Seattle (19:14) 12/14
AS0671 Seattle (22:55) to Vancouver (13:54) 12/14
CX889 Vancouver (1:45) to Hong Kong (7:30) 12/15

CA4314 SZX（深圳） (15:55) to Chengdu 12/16

HU7418 Chengdu (10:45) to SZX 12/30

KA482 Hong Kong (18:10) to Taipei 12/30

KA487 Taipei (10:55) to Hong Kong 1/4

CX838 Hong Kong (16:45) to Vancouver (12:25) 1/6
AC296 Vancouver (14:50) to Winnipeg (19:27) 1/6
AC270 Winnipeg (20:10) to Toronto (23:38) 1/6

AC - Air Canada
AS - Alaska
CX - Cathay
CA - Air China (International) 中國國際航空公司 - 簡稱 - 國航.
HU - Hainan Airlines 海南航空
KA - Dragonair

What a mess

I screwed up the lab today... It's the the most horrible one I've ever did... nothing's wrong with the flavor and the food, but the way I presented it was really sloppy... sigh. Hopefully this lab won't bring down my average too much, but it surely did ruin my mood.

Looking forward though, next semester's lab will be even more interesting:

Week 1 - Cold Appetizers:
Woodland Mushroom Terrine
Savoury Jelly
Mango and red Onion Relish

Week 2 - Hot Appetizers:
Salmon Burger
Scallops in Cheese Batter
Crêpes With Baby Shrimps

Week 3 - Soups:
Chicken Hot Pot (Pot au Feu)
Butternut Squash Soup with Maple Glazed Apples and Sage Cream.

Week 4 - Farinaceous:
Egg Pasta Cannelloni
Ricotta and Spinach Filling
Tomato Sauce
Flavoured Béchamel Sauce

Week 5 - Fish:
Potato Crusted Arctic Charr
Vegetable “Ragout Fin”
Beurre Rouge

Week 6 - Variety Meats:
Braised Sweetbreads
Chicken Quenelles
Sweetbreads in Mushroom Cream Sauce
Pastry Shells

Week 7 - Game Birds/Poultry:
Cornish Hen with Wild Rice, Dried Cranberries, and Pine Nut Stuffing
Madeira Jus Lié
Braised Fennel
Fondant Potatoes

Week 8: Intersession

Week 9 - Veal:
Emincé of Veal “Zürichoise”
Veal Burger / Pojarski
Rösti Potatoes
Carrot Timbale “Charlotte Style”

Week 10 - Pork:
Pork Tournedos with Blackcurrant Jus Lié
Savoury Bread Pudding
Peppered Apple Wedges
Potato Crisps

Week 11 - Lamb:
Crusted Rack of Lamb
Ratatouille
Dauphine Potatoes

Week 12 - Beef:
Braised Beef Short Ribs in a Red Wine Reduction with Turned Root Vegetables.
Israeli Couscous with Succotash

Week 13 - Small Game:
Roasted Rabbit Loin
Braised Mediterranean style Rabbit Legs

Week 14: Practical Exam
Roasted Tomato Soup
Veal Fricassée
Pasta sheets

Week 15 - Savouries:
Mussels Marinière
Spring Rolls
Phylo Cup with Goat Cheese
Spicy Chicken Fingers