Whats on in the Kitchen
with Chef David and EO Olivia
What a month it has been – not only have we waved goodbye to winter and hello to spring but our apprentice chefs have been busy little bees in the kitchen.
I was chatting to Chef David whilst putting this article together and asked how he gets such great photos and WHY? His response was perfect – in all classes David has the apprentices take photos of their finished dishes, as its all about presentation… consumers eat with their eyes. And then those dirty words ‘social media’ pop into your head. I know that I post photos of food on my social media account and I tag the venue and then that goes out to all my friends and you know the rest of the story…be it singing the praises of an amazing dish, or sharing a disappointment.
Cakes, Pastries and Breads were a staff favourite this month, due to tasting opportunities at the office. In hindsight it has also required extra walking/running but it was worthwhile… check out the piccies of the delicious treats the apprentices created (WARNING – look away if you are hungry!!!)
We then moved into the tricky realm of breads and what a production it become – everything from baguettes, sourdough and delicious foccacia. Luckily these all went home with the apprentices, otherwise we would have needed a weight watchers membership to get ship shape for spring.
We finished off the month with Cooked Asian Dishes and covered a lot of ground without leaving the country including:
- Chinese Pork Char Sui
- Chinese Fried Rice with Shrimp and Egg
- Korean Fried Chicken
- Malaysian Laksa
- Thai Beef Satay with peanut sauce
- Indonesian Mee Goreng with Prawns
- Smoked Char Sui Pork Bao Buns AND YES home made Bao buns
Next month will be massive – not only do we kick off with our first Chef for Life program but we are also now running from our CBD commercial kitchen. Stay tuned…