Tuesday, February 15, 2011

Day 11- Student Practicals Begin, Today Italian Cuisine

Today is class number 7, the next three days the students will be doing practicals on Italian, French and American cuisines.  They are to take the cooking fundamentals, cooking techniques and classroom lecture and put it to use over the next three days.Each day the student will be broken into two random groups, and each student produces one menu items the men,  The other team does the same exact thing, thus we can compare and contrasts tastes, colors, smells, appearance among other things,

Reaching the student practicals part of my class means that my time in Singapore is almost over.  I hopefully will be back again, and will schedule more free time before or after the course.  But in the mean time I plan on making the most of my next three days, enjoying, exploring and spending time with my new found At-Sunrice friends.

I also found out today at work that I have to be back at 8am for a two site visits one to Santosa, and the other to Capella to meet the Executive Chefs, it is now 10pm, need to shower and get to bed for a long work day of site visits and then class at 3pm.  Enjoy today's photos.

For each of the next 3 days the 14 students are broken into 2 groups, each producing the same menu.
today's practical menu is as follows:
  • Buffalo Mozzarella Salad with Basil and Tomatoes
  • Minestrone Soup
  • Fried Calamari
  • Prawn Risotto
  • Grilled Chicken and Penne Pasta with a Pink Sauce
  • Marinated Veal Loin with Onion Salsa