Jurassic

My sister asked me to make a dinosaur cake for her school's Dinosaur-themed Party. I have not done any carving for the cakes I made. So I was a bit excited to try it out.

Sponge cake would be difficult to carve so I settled for a butter cake. I doubled the recipe to have enough for the body, head and tail. I cut the cake horizontally. I carved the body from one cake; the tail and head out of the other. For the frosting, I added Green Apple food color to the white chocolate buttercream. I used Smarties for the scales, eye and toes, Hershey's kisses for the spine, and melted white chocolate for the teeth. The kindergartners went gaga over it. It was delicious too.

World Gourmet Festival

The 11th World Gourmet Festival at Four Seasons Hotel is a seven-day event, higlighting the works of renowned chefs from 7 different countries each day. Among all the events, I chose the Afternoon Tea which featured the creation of the famed Pastry Chef Gale Gand. Meeting the pastry chef whom I'd been looking forward to meet and indulging myself for the wonderful food were truly an unforgettable experience.

Water cress cream and poached quail egg on brioche.

Foodland International Food and Beverage Festival

Last Saturday, I attended Foodland International Food and Beverage Festival. As I arrived I was surprised to see an attendance of people from all walks of life. I did my polite Thai greeting to the people at the entrance and proceeded.

The first thing I noticed was the big cake at the end of the table. I took my camera out of my purse and SNAP!.

My First Catering Job

In December 2009, Chef Willy informed my class that his former employer, a French Restaurant called Lenotre was in need of Kitchen staff for a gala at the French Embassy. With a reputation of providing the best food and service to its customers, Lenotre has become famous in catering business. Two hundred guests were invited to the gala including Princess Soamsavali and her entourage.


My friends and I signed up for this one-day job. As a kitchen staff, I learned that one must undertake any task assigned to her. From carrying stacks of china, doing dishes, reheating, plating to cleaning the kitchen. All these I had to do. Me and my friends were too focused on doing our tasks that we didn't even notice that we'd been standing for hours and hours. We enjoyed the fun of preparing the finest food there was that day. It was a great privilege working with the French Team. It's something I'll never forget. And I sure did learn a lot.

With the Chefs. Even after a longgggg busy day, we still managed to smile for the camera.

The venue

These salmon mousse-filled pastries melt once you pop them in your mouth.

Foie gras with red radish, beet root and beans.

Lobster bisque with scallops

the main course

chocolate cake with macaron

raspberry and pistachio cake

mini Paris-Brest

Le Cordon Bleu Graduation

After nine months that seemed eternity, my hardships have paid off. I have finally achieved my goal of becoming Le Cordon Bleu Dusit Culinary School's newest alumna. No more rushing in the wee hours of the morning to get to school on time. No more wearing white uniforms. No more eating cakes which give bulges around my stomach. No more late classes. BUT....but .....I will miss the life at the culinary school, the fun in making cakes and desserts, the friendship, the people who unknowingly have inspired me to do the best I can in continuing the legacy of Le Cordon Bleu.

Nine months is over but my journey has just begun...

with family and friends