ninja assasin

ok...for sake of free movie tickets ....here goes! this is the movie ninja assassin coming soon.......! now thats the original version...

now......for chef version.......thats.....ninja ，the patissier way.........we throw “HONEY STAR", and smash bad guys head with "COOKIE JAR".......and knock people down with “CANDY BAR“.................!"NOT THAT I MUST COME OVER NUFFNANG TO PROVE"

May i ask

would like to do a little survey here...........how much will you willing to spend on a slice of cake say size of 4*4cm .....honestly!? and based on appearance of the cake...you prefer it to be full of garnishing or a simple yet clean touched appearance？ mind to tell which cake shop that you prefer most to spend on their cake..other than what i searched lately , orange bakery , san terri, Rt bakery secret recipe!

bad luck for me as i drop my nokia 5800 weeks ago...its kinda frust when i lost it ,love it so much, most importantly , i lost part of my contact , plz do msg me your contact number for who ever know me and have my contact number, my new number remain same as previous ;-) ......nothing much lately as the kitchen main equipment still under configuration, so will upload latest progress;-) ...mean while im currently seeking around for local competitors.....!im a super road idiot , again i rely on my nokia 5800 gps alot ....cant tour without it^_^

http://www.youtube.com/watch?v=o8Ke3CzMoAo here are some pretty funny clip i found on face book...kfc vs mcdonald,lol!

gonna start soon.......................................!

its been a month i been stop working.....this holiday its somehow kinda too long! as it will cause a person like me becoming a lazy bump..... cant blog much because ain't doing anything new about pastry , ain't blogging things that i never done or experience before , feel like so fake if i blog about something i never experience , pointless..;-P , here i am...at coffee bean ....blogging ;-) ........my new job officially start on nov but still the machinery haven't fully setup and lots of things still haven't finalize .....changing my job as a pastry 3rd commis to a central kitchen pastry chef its a big turn over .....actually i never thought of taking this position as i always think that im still a 3rd comm is.....further more its a opportunity that bump into me.....seek for advice and most of them told me, still young , i have nothing to lose even if things goes bad.

whoot, a big turn over for me at 2009 , new phone , new laptop , new job ,new house( shifted to a apartment near my place with a very very cheap FRIEND price)....still the biggest changes would be my new job , its like a spring, from bottom shoot right up, well, hope this new job would lead me further! 2 things i will be losing touched which is showpiece i used to play with in hotel , and my beloved chocolate pralines and decor! I'm told to be prepare as I'm no longer a commis , and my responsibility are more heavier , WALK like a chef ,talk like a chef, be more confident ......its easy to listen such advice , but dont think its easy as it sound, lets pray...;-)

ok , even though i work in pastry for 2 years, i seldom visit local cake house or other bakery , because my view long gone towards french , japan and other country..no offend , nor trying to show how skillful i am or whatever , but seriously i never refer info based on local ....it started from the first book that really got my attention so DEEPLY , ya...i was so orgasm when i get to view it for the first time

its like a HORNY MANIAC FOUND he's PLAYBOY mag...wtff!!A voice appear deep in my thoughts ,that's the kind of thing im looking for ! from there , i start to shift my reference from local bakery to other place, JAPAN, FRANCE AND ETC ,internet and YOUTUBE become my info source , plus a guy i always mention. CHEF JOSEPH....who conduct me lots of valuable knowledge which i hardly get now days!

ya, whenever i cant afford to buy a book that month , will took a pick regarding those gateaux that caught my attention , as things move on, books that i aim becoming more and more expensive and even hard to get ;-p

im glad getting feedback from my previous post, HOTEL CAKE VS CAKE HOUSE CAKE, even received email from the bloggers who wrote the article about ANATOMY of entrement gateaux , very friendly patissie r;-)...and even emails ;-)

some might asked, did i study about pastry? yes , i did a diploma few years ago ,it was a total coincidence , i get terrible , vegetable, horrible, SPM RESULT , and i just bump into a institute which kind enough to intake student with 3 credit subject....bumping into first practical class like a total idiot, without any knowledge about pastry and baking, dint even know what the hell flour is;-P ...thank god i dint waste my mother hard earn money....!although lots of people say that its a waste to study diploma for this , as i had a option to be a Apprentice without study...well, after 1 and half year, im able to tell the difference between studied and not studied !its a big difference (IF YOU TAKE THE subject SERIOUSLY) ....!ok...i can bet.....HOW MANY chef in town can explain detail to their staff , why fault happen on the particular pastry ? i mean in detail....not those usual answer i get, over mix, oven temp to high, careless, over bake, or even ....i don't know, you just shut the F**K up , just followed as i teach , because im been teach this way ! don't mistaken that ,i dint mean those chef are not knowledgeable , they are since they are full of experience , but just lack of systematic way to express ...leaving the apprentice with doubt , thats also a factor making Malaysia pastry with lots of pastry making MYTH (AKA secret method making pastry). that's why once you study, you get to pickup or understand faster because of the theory you study before, and wont be mis guided because you are able to process the things people teach you, note...getting diploma dosen't mean you are one step higher then others and showing ego attitude while learning ....consider it as a foundation, learn with moderate attitude , ego because of the diploma might make you miss a lots of precious knowledge ! again...i would like to remind, for those who plan to take baking diploma or any culinary course...think twice....BAKE FOR FUN IS DIFFERENT FROM BAKE FOR CAREER .....! dont make decision to take the course when you are too excited ......!for real life example ....my classmate 42 student 39 of is girls, and only few guys.....i just get to know...only 5 person who remain in related field....!

guys , mind to tell which is your favorite bakery of cafe pastry you like most..;-)

diffrence ...........between so call HOTEL CAKE, & CAKE HOUSE CAKE

Due to kitchen still under construction, my holiday had been extended :-p ..pro's i have longer time to relax.chill out with friends ， CONS were , i using my saving now instead of salary..gosh........!!well....im so so so sorry for not updating any new patisserie for so long ....! im been searching for some info for my new work place and found a interested link i would like to share , ANATOMY of entrement gateaux ! its really been well explained. even i plunge in for patisserie for 2 years , still cant explain it to others in order to let them understand more deeply! as far as i know.......most of the people used to differentiate standard of cakes by " Ohhh....CAKE HOUSE CAKE & HOTEL CAKES" instead of ENTREMENT GATEAUX and STRAIGHT FORWARD GATEAUX .............there is a mindset within them where HOTEL always have the better quality compare CAKE HOUSE ...reason were they ASSUMING hotel were using good quality ingredient .......where cake house usually wont ....BUT not exactly right ! ( no offense )...for short...straight forward gateaux ,for example...we can get it in most of the bakery shop like kings and etc, those were basically sponge layered with non dairy whipping cream or instant custard mix with flavouring , thats the kind of STRAIGHT forward gateaux we easily get in Malaysia cake house.....! different from ENTREMENT CAKE...it consist of multi texture ,mousse , sponge , gelee,tart based etc...! its more rich in texture and flavour combination......and the presentation would be more sleek and elegant , simple and nice..! but since entrement cake sounds so good but why is it seldom appear in MALAYSIA??? for my answer .......PROFIT..... yes ...profit...! entrement cake has a higher costing , time consuming and more utensils involved to produce ENTREMENT GATEAUX ...not much people appreciate and willing to spend for it.........compare straight forward gateaux ....! hotel have larger capital compare cake house , so ENTREMENT GATEAUX usually appear in hotel showcase instead ....that's why ...people used to say.........hotel cake and cake house cake....!Im SURE there were a lot of hidden talent chef in Malaysia but due to certain difficulty and pressure by owner to maximize profit .....they were forced to change the originality of patisserie in order to survive............well..in the end of the day ,chef's were also rely on salary or profit to survive...!i really hoped that ,1 day Malaysia would be like France or japan where people really appreciate the beauty of ENTREMENT GATEAUX ...............as I'm going to handle a brand new patisserie factory ....i also might be facing same problem as above soon....!!since im in holiday, some 1 suggest me to go try cakes around...for short...i tried a bakery , wont mention which baker, remain P&C .........these are few item i tried .....few days ago

green tea slice...ive been told its their signiture ......these were a example of straight forward gateaux...sponge+custard spread middle with very little Adzuki bean.....cover with green tea powder+ cake crumbs another similar version of its kind....sponge cake with ground hazelnut with some black sesame layered with custard

baked cheese cake .....

ok...this surprise me......because..i asked the cashier....is there any tarts they selling.then she pointed this to me AS A TART.....!i was shocked ...because it dint consist any single element of tart....ok...i understand some changes could be made...but this is going too far ,its running out of tittle......the based is not a sugar dough...its cheese crackers compressed...and the middle part taste like bottled whipping cream..oily and it clings on tongue........................a simple rule of a tart is pretty simple ....the based its made by basic sugar dough.....or a more flavourful sablee (french type sugar dough with additional almond powder)....so basically this is not consider a tart for me..............!but note that this pastry get more profit then those entrement gateaux!!!!

my last day at ONE WORLD HOTEL

.

first of all.....i don't really feel like going actually , but sometime, i just have to move on..........! ya , I've been working for ONE WORLD Hotel more then 2 years, lots of struggle, lots of joy.....struggle as in learning new things which i never learn before, joy as in successful to master new things what i had learned.....still remember, the first time i step into this hotel , the building were still under construction which still full of dust , it was last 2 years ago..............until now...its been well renovated , time passed by so fast ,until now...i had submitted my resign letter. i would say its a very comfortable environment to work, and its convenient as well for after work entertainment because One utama were just next by ;-p .......most important thing , i never regret seems to be so much fun to work at my place, but who knows those hidden argument and complicated stuff behind , which i try not to expose out .....no place is perfect , thus ....I've tried to stay strong to face those fact !

this memorable corridor used to be full of dust due to construction.......its main excess for the staff by the time the hotel still haven't full operative .........till then due to my last day..............the malays where not around during raya season, so here are some of those monkey's in the kitchen , Leonie and Lawrence. trainee ERIC i looked so much shorter when hes around...wtfff

the WTF pose been fooled while hes laughing

PRETTY Rizal...the baker ormy Pastry chef....Chef Joas ..again i looked so much shorter

how's kitchen fair well ceremony will be????

they will make fun of you to the MAX

they dressed you up like a GENERAL............lol they hang you with KUEH weeeeeee.....the ANGKU KUEH MAN working macaron batter with bunch of KUEH on your head.....is not fun....lol the last MACARON BATTER for ONE WORLD HOTEL macaron shells i just love the macaron layout in such angle ...pinky MACARON SOLDIER using MACARON BATTER to makeup.....lol captain ANGKU KUEH........with He's dough hook ....wonder where's peter "NONSTICK " pan....;-P they also torture me with cling film....see how they LOVE me.........Wrap me like a dessert every 1 is ugly......if its WRAPPED.....lol its F***kin "WRAPPEDGLY"...they really love me so much...wtfff the time has come.......the" MANDI SESION " ........ there is no escape........................................................surrender see the girl beside..........laughing like a mad cow....the 1 who keep on saying SORRY while rubbing me with nasty butter on my head......yet laughing so loud still try to stay cool after being bath so bad.................with nasty stuff ..ewwwwww thats how CHEF's last might be.................................. somebody call 911..............plzzzzzzzzzzzzz

introducing...............the 3 CHEF's MODEL...LEONIE , LAWRENCE and BREADpitt ..wtff..lol

the CHEF WARDROBE 2009 the "HIGH WAIST SERIES" any 1 interested to invite us to be their chef jacket model.....lol;-p

this little pinky....lots of joy , lots of struggle.A song might remind people for something....A macaron also had lots of memories hidden behind it .......for me as a Patissier working in ONE WORLD HOTEL the last batch came out pretty well.....it dosent failed for the last time .............does it looks lovely for you?

the pinky MACARON by BREAPITT...............good bye ONE WORLD HOTEL..........................in the mean time.........holiday.....wakaka.........sorry for lack of update lately dear fellows readers......

my freestyle confectionary at culinaire 2009

before i started to write about anything , i would like you to open the link above while reading my post ok;-)first of all, i would like to thank Chef Ila my ex C.D.P. , the person which helped.....giving opportunity to reach chocolate that close...she's a Malay , i'm a Chinese.....the were no racist in between us, she's more like my mom in pastry kitchen, a good chef doesn't mean something to do with the skill he or she had......sometime it's they willing to support and gave opportunity for you to progress............my friend once told me..im so lucky because she told my friend: tengok, saya buat kerja commis...tapi commis buat kerja saya, tapi saya gembira kerana saya dapat beri peluang kepada anak buah saya untuk buat coklat！(im doing a commis job , but a commis is doing my job which is chocolate...I'm glad ko wai had opportunity to progress in chocolate...!!! i was so touched..when my friend told me about this! secondly....is my Ex assistant pastry chef Joseph, which he used to make joke about my mistake....he's critic were in a hilarious way, mean but funny...thanks to him , i managed to make things better , i know sometimes its harsh , but its the way to improve....;-p

CHEF Ila....that's been a passed memory for me...she's now running her own restaurant in Kelatan...you see.....ppl used to say malay were bad....but i felt ...its not about races ...its about the own individual its self.....again, i appreciate the opportunity she given to me....

JOSEPH.......i would say...hes my baking 911, lol!（second right front roll..guy in black shirt) hes just to low profile to take pic....lol!he was the 1 who make joke out of my pastry mistake and presentation.......but its all for my improvement, so its good to have a good people to point out my mistake...we been still keeping in touched even after 2 years not working together;-)...again...still critic about my latest competiton work..lol ..as usual...he took example and make fun of my stuff...lol;-p and all the facebook support thanks to suituapui

after 2 years i get a chance to go for this...it was a good experiance for me during the first time...lots of thing which came out during competiton period..something that you never think of might came out from your mine!here were some pic i would like to share....well...i started with the theme of green...nature grass green.....i'm just lovin it..;-) cutting pastillage spraying pastillage with edible colour of course...but i don't want my nose to be yellow after that...so mask on...lol wtf look;-p packing pastillage in the box...I'm regret because of the petal of flowers first cake which come in my mind were ....yellow dome shape...exotic temptation...combination of strawberry jelly and mousse with exotic mousse tangy refreshment

the first trial i made something like this.....macaron climbing up to a flower...i personally do like this colour, shape and layout so do the flavour, but doesn't getting good feedback for this...but i still have faith with it, so i continue to refine

the larger actual size...still joseph lought at the flower...asking me to make it better...i was so down as i thought it will satisfied him this time......still stuggle to continue refined flower trying other method to apply colour

praticing

until i do alot and the final 1 i did and its using for the final presentation...i realize even you have to use only 1 but you have to make alot......those failed 1 were damm frustrated !it took me long time to just make this chocolate decor for the exotic temptation the yellow macaron for garnishing...it dint turn me down last minute, my yellow soldier ;-0 the final...............Exotic Temptation....finally i passed Joseph critic............but still he mention few point i could do better...but at least its better then the previous ,thanks dude......your critic drive me further. this is when your brain still looking for inspiration...even you are not working....it was taken at "In Q Box" first trial......green tea soya bean AKA GREEN SOY.........turn out in my mind this way;-) the final GREEN SOY the french chef beside me...;-)

bronze medal silver medal bronze medal

Maya hotel beside me

my Patisserie Eden...................it doesn't bring any medal...but will keep trying! and for the trainee....wen yang , wendy....leonie ...and lawrance...thanks for giving me a hand when i needed you guys ..thanks;-)and lastly....i had a wish list..........hope who ever will be kind enough to fullfill my wish list, anyone..lol............a book Chocolate Matter, Stephane Leroux(english version)

its over......until another 2 years

still remember the first time i entered hotel kitchen...everything seems to be so new, full of excitement., especially when you pick up something new...like basic sugar decor, chocolate decor.....cake were different from what i used to know , i even bring camera to take down what i done before !!!! here were some picture i would like to share with you guys........

chocolate cake...for past 2 years, this is when you OVER exicted to use chocolate garnishing ..lol

keep on triying.... keep on trying to use what ever is possible to enhance the presentation...

the Opera .......................thats what i did last 2 years,and im honored to represent my hotel to take part in competition after 2 years...but sadly, i dint bring back any medal.......!

its officially over ............the competition ends.......and felt kinda down actually ....because i dint won any medal...... but thanks for those who support me during the competition period......the competition it self do let me learn something which might help me in future.by the way, i would like to thank those who helped me during my hard time on competition;-) ........ ! and during this period , it also reviewed those fake pretty faces become ugly where they use to say...helping each other....bla bla bla...those were all rubbish.......help with action not mouth...!im also glad to have Kenny Kong, one of the judges to let me know whats my mistake...i swear i would never done it again!lets talk about what I'm doing when i MIA on my blog...shall we?;-) ok...im kinda in love with green lately ....it some how makes me felt harmony...especially apple green with pure white , love the combination..! so i decided to do something nature .....that's how i started the whole thing, but my English were so so so KANASAI..so i express my thought to my friend ...and she came out with thispastry + nature heaven="Patisserie Eden".............so started to search for what i need for my setting...the first thing which took me long time to get it were the fake grass carpet, followed by cake stand. After looking for major stuff,its time for Little accessories ...thanks to SSF....it provide loads of thing i need so much..lol! the green carpet the first trial after getting a better stand and stones

after getting more detailed accessories ....stay tuned for the cake design on the next post;-)