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Phish

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Posts posted by Phish

    Sydney invading Melbourne?

    in Australia & New Zealand: Dining

    Posted

    .... is where the heart it is u cant do the future unless u know the past and same for savoury gotta turn the bags full of potatoes , make the killos of mash , sautee and squeeze 10 boxes of spinach , blanch peel and dice boxes of tomatoes make soup after soup after soup  before u start  doing the oysters wrapped in jelly the cauliflower foams that dissapear in your mouth like air yet taste like heaven  the slow cooked lamb neck,the sashimi of blue fin tuna ,  but the more u learn the more u can create and the more u understand the more u can proceed and exceed the world is ur oyster especially in this foodlovers universe good luck with ur decision i hope this helps u on your way :)  :biggrin:

    Thanks foodism! Very beautifully put... :wink: In life, all things comes in stages.

    Sydney invading Melbourne?

    in Australia & New Zealand: Dining

    Posted

    Are you doing this as a lead in to a career?

    Partly yes... I already have a bachelors degree in fashion and merchandising. I also love the art of food. I was thinking along the lines of events director or something that can combine fashion with food.

    1. In Australia, pastry chefs (and kitchens) are a dieing (is that how you spell it?) breed. There are less and less pastry kitchens around as our high labour cost dictates that properties outsource much of their pastry needs. There is a big increase in the number of good pastry production houses out there as a result of the labour issue. Hotels for example, just can't afford to run a whole pastry kitchen these days. Only a few are left.

    Internationally, pastry and pastry kitchens are still alive and well. There are great career opportunities out there.

    So I guess it depends on what/where you want to do/go.

    If you stay in Australia, the value of a good pastry cook wil go up, but the number of jobs will go down.

    2. Cuisine - big demand here and overseas, whole world of opportunities. This career can take you anywhere and your passion and effort will dictate your success. It's not an easy job, it's not full of glamour (unless you get your mug on TV) but the people who like it, love it and live it. Cooking is a game that's not for everyone. I love it.

    That's so true about what you mentioned above. I guess it all goes down to whether you're in it for the passion or for the job.

    If you are undecided, before forking out any hard earned I'll let you in on a little secret. My company has just received substantial government funding to run (for the next year) free 4 week full time courses in commercial cookery that will end up with you certified at certifcate 3 level. If you are interested, I'd love to hold a spot for you.

    Awesome! Is this in Sydney or Melbourne? 4 weeks sounds great, considering that Le Cordon Bleu takes 9 months and William Anglais takes one and a half years to achieve a Cert. 3. I'll be thrilled if you could reserve a spot for me. :biggrin:

    /gossip on

    I'm also talking with a certain restaurant in Bray (UK) to send the highest achiever over the year of courses to them for a stage

    /gossip off

    /gossip on again

    Shangri La Hotel Sydney has a newly confirmed head chef (thanks to me ;+)), should be in town in around 6 weeks. Coming in from The Dorchester and should cause a good shake up on the cuisine scene here in town.

    /gossip off/dinner time/

    How exciting!! :wub:

    Thanks again for your cogitative advice!

    Sydney invading Melbourne?

    in Australia & New Zealand: Dining

    Posted

    Sorry to hijack this thread :biggrin: , but i heard that "the chef's office mentioned that

    Australia (including very much so Sydney and Melbourne) is in the grips of an diabolical kitchen talent shortage. Staff standards have dropped in a big way. To stay open many kitchens will almost hire anyone with a heart beat and the ability to hold a knife.

    I am thinking of doing a culinary arts course in Le Cordon Bleu Sydney. Would it be wiser to take the Cuisine stream or Patisserie? :huh:

    Any replies would be greatly appreciated.

    Thanks in advance!

    Cooking schools

    in Australia & New Zealand: Dining

    Posted

    I want to learn to make pastry and deserts....the visual appeal and the science of creating a tasteful delight. I am still considering whether i want this to be a career path for me because at the moment i am completing my bachelors degree in fashion design and merchandising.

    I might sound really fickle... but i think im still a little naive and want to open up my options.

    sembei

    in Japan: Cooking & Baking

    Posted

    Wow.... i never had the freshly made ones before :blink: Do they taste like warm biscuits fresh out of the oven?? :wub:

    My favorites are the ones with minimal additives with visually distinguishable roasted rice grains... can't remember the brand, but they come in a large packet with each one individually packeted. On the contrary, i also like those with the cheese and almond stuck on the rice crackers! :raz:

    Takikomi-gohan

    in Japan: Cooking & Baking

    Posted

    Thanks a lot Hiroyuki!! :smile: Will try it tomorrow night when i have time.

    Btw Kris, the kuri gohan came out really nicely even if i didn't have sweet rice on hand, i did however substitute it with short grain brown rice for a nuttier flavour. I had some leftover for lunch today and it tasted even better!

    Thanks for the recipe once again!

    Takikomi-gohan

    in Japan: Cooking & Baking

    Posted

    Sorry, to go back about the kuri- gohan... but i was wondering if i could make them with ready- to- eat, peeled and roasted chestnut?

    ~Do i just dump them into the rice cooker and let it cook with the rice or do i mix it in afterwards?

    ~Am i suppose to use different kind of rice or is the normal rice ok?

    ~Do i have to add any special flavouring to the rice?

    Sorry for the questions... got a sudden craving for chestnut rice (even if i've never had it before...)

    Various Chinese cuisines

    in China: Cooking & Baking

    Posted

    My parents fly to Shanghai and Beijing 2 - 3 times a year and they would always go to Hong Kong for Christmas or New Year. My mum on the other hand goes to HK quite often because her parents are over there. I only get to go with them twice a year during my school breaks... :hmmm:

    Eating in Kansai

    in Japan: Dining

    Posted

    WOW!! Great photo's Muffin!! I love the vending machines too... especially on a cold winter afternoon when you can get a hot can of red bean drink!! :wub:

    May i try my luck on the mystery dish?? I'm a novice in Japanese dish... but it seems to me like something fried (this im very sure)! Would you mind explaining to me if it's as sweet as a fig or is it savoury? How about the texture and colour? Maybe then we can sort of figure out what exactly it is!

    =) HTH

    dagashi

    in Japan: Cooking & Baking

    Posted

    You'll like those traditional dagashi if you like kurozatou.:biggrin:

    I'm already drooling over them! :raz:

    __________________________________________________________

    Anyway, off topic here... but did the company "Meiji" get their name from the Meiji period or was it just coincidental?

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