Everything you've always wanted to know about cooking, but were too afraid to ask
Posted in 4) Industry News on Oct 30th, 2009
Singapore, 4 August 2009—Royal Plaza on Scotts redefines work and lifestyle in the series of upcoming new suites. The move is just one of the many initiatives the hotel has taken to set itself apart from the competition. The new suites, Executive Suites, Corporate Suites and the Presidential Suite depict the best of both worlds [...]
Posted in 2) Recipes, Cooking on Oct 23rd, 2009
Ingredients: 20gr Vanilla pods 160gr Eggs 80gr Sugar 240gr Egg whites 120gr Sugar 200gr Hazelnut fine powder 100gr Cake flour 20gr Vanilla compound 20gr Lemon rind/skin 20gr Icing sugar 50gr Diced Hazelnuts Method: Scrape the vanilla out of the pods and place it in a metal bowl, add the egg yolks and sugar. Whip together [...]
Posted in 2) Recipes, Cooking on Oct 19th, 2009
Ingredients: 80 gm Tapioca Pearl or Sago 1 liter of water 250 ml coconut milk or low fat milk 150 ml palm sugar syrup or brown sugar syrup Fresh Banana A pinch of salt Method: In a pot, pour in the water and let it come up to a steady boil. Then add the tapioca [...]
Posted in Uncategorized on Oct 16th, 2009
The Musing was first published in Flavours Magazine and is not in Chef’s Tales the book. Public relations is a never-ending game in the hotel industry, and can result in both magic and mayhem. Public relations is one aspect of the hospitality industry that always gets my admiration. It never stops, the wheels spinning 24 [...]
Posted in 2) Recipes, Cooking on Oct 15th, 2009
Ingredients: 100gr Sugar 30gr Water 200gr Milk 50gr Fresh Cream 150gr Smooth pumpkin puree 250gr Eggs 100gr Egg Yolk 140gr Sugar Method: Boil the sugar and water together until the mixture caramelizes and pour 5grams of the mixture into the bottom of some timbale moulds. Bring the fresh cream and milk to a slow simmer [...]
Posted in 2) Recipes, Cooking on Oct 9th, 2009
Ingredients: 1 Whole chicken, cut in to stew size pieces about 200gms 500 liter Water 500 ml Low fat plain yogurt 50 g Garlic, peeled 150 g Shallots, peeled 50 g Ginger, 1 tsp White pepper powder 5 tbsp Coriander powder 1 tsp Cumin powder 1/2 tsp Fennel powder 5 pod Cardamom pods 3 nos [...]
Posted in Chef's Tales on Oct 9th, 2009
As Chefs Tales is a community blog and is quickly becoming a public source of information for everyone to share, it has been suggested that we offer Industry news that is available and for which people may be interested in. We have decided that we will offer this service to ensure that interesting information and posts are [...]
Posted in Chef's Tales on Oct 9th, 2009
This musing was first published in Flavours Magazine and is not in Chef’s Tales the book. The profession of a chef is a challenging one but offers opportunities that are beyond your wildest dreams. Recently, over lunch with a friend who’s in the hospitality training line, we were lamenting the difficulties of getting young people [...]
Posted in 4) Industry News on Oct 7th, 2009
September 2009 Press Release Number One for Festive Food Yuletide Feasting at the InterContinental London Park Lane New Year’s Day Brunch, cooking classes with Theo Randall and not-to-be-missed Christmas and New Year’s Eve restaurant specials; just some of the yuletide feasting at the InterContinental, London Park Lane. COOK WITH THEO RANDALL Theo prides himself on [...]
Posted in Chef's Tales, Cooking on Oct 4th, 2009
This beautiful picture is contributed by Josej Bloeth who is currently the Executive Pastry Chef for LSG Sky Chefs in Seoul, Korea. His pralines and chocolate box are all hand made in his production kitchen. Chef’s Tales would like to thank Chef Josef for his contribution.
Posted in 2) Recipes, Cooking on Oct 3rd, 2009
Ingredients: 1 Toasted French baguette cut to half, drizzled with extra virgin olive oil Tomato slices Crispy Iceberg Lettuce Spicy Avocado: 2 nos Ripe avocados ½ cup Red onion, finely chopped 1 no Serrano/Jalapeno Chili, seedless, finely chopped 2 tbps Coriander leaf, chopped 1 tbsp Fresh lime or lemon juice ½ tsp Fine sea salt [...]
