Wednesday, 29 June 2011

Chef Gordon Ramsay "the Hell Kitchen"

Scottish by birth, Gordon was brought up in Stratford-upon-Avon, England, from the age of five. With an injury prematurely putting an end to any hopes of a promising career in football, he went back to college to complete a course in hotel management.
Gordon’s first years in the kitchen were spent training under culinary luminaries such as Marco Pierre White and Albert Roux in London, after which he moved to France to work in the kitchens of Guy Savoy and Joël Robuchon for three years, where he was able to enhance his expertise in classic French cooking. In 1993 Gordon became chef of the newly opened Aubergine and within three years the restaurant was awarded two Michelin stars.
In 1998, at the age of 31, Gordon set up his first wholly owned restaurant, Gordon Ramsay, in Chelsea which was awarded three Michelin stars within three years of its launch. Over the next five years Gordon and his team launched some of London’s most high profile restaurants including Gordon Ramsay at Claridge’s, Pétrus and The Savoy Grill.
2003 saw the launch of Gordon’s first international restaurant, Verre, located in the Dubai Hilton Creek Hotel. Gordon Ramsay Holdings now operate a number of restaurants across the globe in New York, LA, Tokyo, Dublin, Doha, Paris, Tuscany, Sardinia and Melbourne.
Between 2004 and 2010 Gordon Ramsay Holdings launched a number of successful restaurants in London including maze and maze Grill, Plane Food at Heathrow T5, York & Albany and two pubs, The Narrow in Limehouse and The Warrington in Maida Vale.
2010 proved to be another busy year with Pétrus reopening in Knightsbridge, and the launch of its first restaurants in Australia, with maze and maze Grill opening at the Crown Entertainment Complex, Melbourne. November 2010 saw the long awaited re-launch of the iconic Savoy Grill, following a refurbishment of the entire hotel.
Gordon has also become a star of the small screen both in the UK and internationally with shows such as Ramsay’s Kitchen Nightmares, The F Word and Hell’s Kitchen USA. 2010 saw the broadcast of three exciting new television programmes; Masterchef in America and Ramsay’s Best Restaurants and Christmas with Gordon in the UK. Gordon has also published a number of hugely successful books including his autobiography, Humble Pie, which became a bestseller. His most recent recipe books, Ramsay’s Best Menus and Christmas with Gordon, were published by Quadrille in September and November 2010 respectively. 

Tuesday, 28 June 2011

Food Propaganda!!!

Poster propaganda merupakan mesej yang ingin disampaikan secara bergambar dan kreatif. Poster ini digunakan dalam strategi pemasaran atau menarik perhatian di mana poster dijadikan sebagai medium ancaman atau memberi amaran kepada pengguna melalui point-point yang diberikan. Pada kali ini, saya berkongsi kepada anda mengenai "Food Propaganda Poster" di negara barat khususnya di Amerika Syarikat semasa Perang Dunia Kedua. Berikut adalah poster propaganda yang sangat menarik :-







What makes you think you're a great Chef? by Mr. Juan Carlos Teston Padua

Norazwan Wahid greatness for me comes by recognition from one is truly great when he always think he is.
Peter Chan you must be a good eater!
Nuraisyah Kamaruddin pass food blind test..;)
Robin Ang Jr all people also think their own is a best chef thr cooking how good how delicious it r but if really a great chef thr should pass 3 stage in a food..
1.eye(to c the either it spoil o not)
2.hand(to fell it sticky o not)
3.nose(to smell it either is smelly o not)
dis is the 3great stage to pass a food then thr r the great chef..
Peng Looi I hope nobody here thinks he/she is a great chef unless you are the nearly electricuted arrogant Bobby Flay. There is certainly no best chef as some polls/magazines may indicate. Every good chef has it's own specialty and angle on food. A chef is just a cook who can teach and lead. Without a well trained and disciplined team, the chef is nobody!
Juan Carlos Teston Padua Im certain that everyone is a good cook. Honestly everyone can cook. The only thing that separates a good cook from a great cook is the amount of knowledge he/she has put to use in his or her daily cooking. And how he or she put their knowledge to use. one of my lecturer told me yesterday that money dont last but knowledge is what you bring to the grave. and everyday is a learning process.
Peng Looi you would be surprised how many out there who cannot cook(which is great for us in the culinary business). had a friend once who was doing a simple cook out with his girlfriend. While grilling he had to go to the bathroom and and asked his companion to keep an eye on the steak. She did exactly that and he dumped the very charred steaks and her at the same time.
Juan Carlos Teston Padua Just for the record. Cooking is learning and it will never end. No one knows everything because everyday Culinary evolves to something better then yesterday.
Source : Chef Association of Malaysia Group (Facebook)

Prospek Kerjaya dalam Bidang Kulinari

Cooking, baking, managing, producing, distilling, brewing, distributing, planning, marketing, writing, editing, photographing, filming, styling, designing— ialah antara karier yang terlibat dalam dunia kulinari. Karier profesional ini memberi ruang kepada para industri kulinari membuka minda yang luas dalam kadar gaji dalam bidang masing-masing, mencari pekerjaan yang baru untuk meluaskan pengalaman, mendapat info yang up-to-date dan banyak lagi. Antara kerjaya yang terlibat dalam bidang kulinari :-
  • Cooking
  • Pastry and Baking
  • Catering, Events, Personal and Private Chef Work
  • Management
  • Wine and Beverages
  • Food Artisans
  • Retail, Distribution, Sales
  • Media, Marketing, Public Relations
  • Assorted Business Services
  • Nutrition and Nonprofit
  • Education

Catering / Event

Pastry & Baking

Lecturer / Tutor


Wine & Beverages


Sunday, 19 June 2011

My Most Favourite Chef ^_^

 That best describes Chef Wan or Datuk Redzuawan Ismail, the professional chef, television host, food critic, author, actor, entrepreneur, cultural ambassador and motivational speaker.
Personal life
In an interview in February 2010, Chef Wan highlighted that he is of mixed ancestry; his father has Riau Malay and Javanese ancestry while his mother is of Nyonya and Japanese descent Chef Wan has two children, one of whom is Serina Redzuawan, an actress who has appeared in several Malaysian drama series. Chef Wan's son, Muhammad Nazri bin Redzuawan, is following in his father's footsteps by becoming a chef as well.
His early career was as an accountant. He says after seeing the popularity of many types of Asian food in Western countries he decided to promote Malaysia and other South East Asian countries using their food.
He has an associate degree in Professional Chef Training and Hotel Management from the California Culinary Academy and a Ritz Escoffeir Diploma from the Ritz Hotel. He is currently a brand ambassador for AirAsia.
In 2009, he won the Best Celebrity Television Chef of the Gourmand World Cookbook Awards.  He also the Asian Food Channel (AFC)’s resident chef. At 52, he has hosted a string of international TV shows, and is still tirelessly putting Malaysian cuisine and the country in the international spotlight. In his new series Best Wan, which debuts on AFC in June 2010, Chef Wan travels around Malaysia sampling and cooking food from the different regions while delving into local history and culture. He’s very proud of the fact that the director of Best Wan also worked on Jamie Oliver’s Naked Chef and Nigella Lawson’s cooking shows.

Interview 1
“Chatty Chef” compiled by Grace Chin, 
Credit to : The Star Online

What’s your favourite street food?
  • Satay from Haji Samuri in Kajang at a shoplot near the Sungai Buloh flyover. 
  • Char Koay Teow from the stall next to Uncle Don’s in Sri Hartamas. 
  • Nasi lemak from a stall at the end of Nan’s Corner in Ampang Jaya. 
  • Roti canai from Nan’s Corner
Favourite drink?
Ice lemon tea, carrot and apple juice.
Favourite desserts?
I am not much of a dessert person as I have to watch my sugar intake. Diabetes runs in my family. I usually go for fruits like rambutan, papaya, watermelon and pineapple. But once in a while, I will indulge in my favourite kuih like seri muka and kuih koci.
How frequently do you go for your favourite street food?
I have food from the stalls at least once a week. Sometimes, you just don’t want to cook for one and besides, I don’t think I can make a char koay teow as good as theirs.
Which is your top favourite food and why?
A plate of char koay teow with crunchy beansprouts and extra cockles! It reminds me of the time when I was five or six and my late grandfather used to take me to his favourite kway teow stall in Geylang, Singapore.
What kind of food do you dislike?
I stay away from greasy food and I don’t like dishes with too much spice or cili padi. I also stay away from food that has been sitting in the serving trays for too long as these are hotbeds for bacteria to multiply. Having travelled extensively over the last two years, I have also tried some unusual things. One was a fat maggot which is known as the Wichita grub when I was with the Aborigines at Alice Springs in Australia. It was creamy and tasted like pus. I have also heard of this dish called ‘balut’ which is actually boiled eggs with the embryo inside. I can safely say that I won’t eat that even if you gave me a thousand dollars.
Do you binge or have comfort food? When and where?
I used to do things like finish a whole box of chocolates by myself when I was younger but now at 51, I have to watch what I eat. Still I do give in to chocolate bars with raisins and hazelnuts. I keep them in a drawer beside my bed so I can reach out for them when I am watching TV.
How do you spend your Sundays?
Sundays are spent at my country house where I do a lot of gardening. When I am in Kuala Lumpur I love going for dim sum brunches with family and friends.
Favourite shopping mall/pasar malam/flea market?
The Pavilion because I do all my entertaining there.
Is there a street food that you have been hoping to try out recommended by friends? Where?
I would like to explore the street food in India. That would be interesting as the cuisine differs from one region to another.

Interview 2
“Selling ice to Eskimos” by Deborah Loh, 
Credit to: TheNutGraph

In an interview on 13 Jan 2010 at his home in Kuala Lumpur, the Singapore-born Chef Wan tells The Nut Graph about the beginnings of his creative and entrepreneurial streaks as the eldest of seven children.
Can you trace your ancestry?
My maternal grandmother was Peranakan from Singapore. My great-grandfather was Japanese. He came to Singapore during World War II.
My father’s side is Indonesian. My great-grandfather came from Pulau Bengkalis, and my great-grandmother is Javanese. My dad’s family settled in Malacca.
My parents married in 1957. My dad was working in the [British] Royal Air Force in Singapore, and my mother was also working there at the Naafi [Navy, Army and Air Force Institute], the shop at the air force base which sold all kinds of British goods.
I was three when we moved to Kuala Lumpur. My father joined the Royal Malaysian Air Force and we lived at the Sungai Besi base.
I’m blessed to have a family where one side has Chinese blood from Singapore. On holidays there as a child, I enjoyed the modernity of the city. On my father’s side in Malacca, I could enjoy the Malay kampung environment.
What is your favourite childhood memory?
Selling kuih on the air force base. My father was a lance corporal earning 160 ringgit a month with seven children to raise. To earn more money, my mother made nyonya kuih and I would help her sell it.
At age seven, I went all over the barracks selling kuih. And believe me, I can sell ice to Eskimos. I had many competitors, anak-anak askar lain yang jual kuih, but mine was the best and always sold quickly. Because I had good PR with everyone. I was almost like a butler to some of them. I also helped them to wash clothes, shine their shoes, or buy cigarettes for the abang-abang askar. They would give me five or 10 sen for running an errand.
What kind of Malaysia would you want for yourself and future generations?
I like a society that is hardworking, full of talented people who challenge themselves. People who love the country and who want to create a more loving and caring society. If we lose our culture, we lose our bangsa and negara. When you lose your foundations, other powers will come in. That’s why the country cannot be a country where everybody only thinks for themselves. It has to be a country where everything is fair.
I want everybody to be the same because we call ourselves Malaysian. There is no such thing about a superpower race because we are one country. Akan datang, kalau prime minister Cina, Cinalah. Kalau India, Indialah. The public decides. For me it’s simple, the best individual wins. If you are lousy, we bring you down. If you are corrupted, we bring you down. Because we’re not stupid anymore. 
More info about Chef Wan, visit his official website

My Favorites Food Quotes ^_^

"I believe that food is one way to make people happy. I also believe that food can unite people from all walks of life and cultures. When we sit together and eat, we promote better understanding and harmony.Food brings love, peace and compassion to the table," -Chef Wan
"When baking, follow directions. When cooking, go by your own taste." -Laiko Bahrs
"Jangan harap yang terlalu baik dan terlalu teruk dalam masakan kita, bersederhanalah.. kerana..semua orang mempunyai rasa yang berbeza-beza, dan kita akan dapat komen yang juga berbeza-beza"- Oryza Mea
"Cook from your heart"- Chef Wan
“One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.”- Luciano Pavarotti

“Eggs Benedict is genius. It’s eggs covered in eggs. I mean, come on, that person should be the president.”
- Wylie Dufresne

“Desserts are like mistresses. They are bad for you. So if you are having one,you might as well have two.”
- Chef Alain Ducasse

“Cookery is not chemistry. It is an art. It requires instinct
and taste rather than exact measurements.”
- Marcel Boulestin

“Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."
- Ruth Reichl

“Salt is born of the purest of parents: the sun and the sea.”
- Pythagoras

“Cooking is like love, it should be entered into with abandon or not at all.”
-  Harriet Van Horne, Vogue 10/1956

“As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans.”
- Ernest Hemingway

“Grilling, broiling, barbecuing – whatever you want to call it – is an art, not just a matter of building a pyre and throwing on a piece of meat as a sacrifice to the gods of the stomach.”- James Beard

“You have to eat to cook. You can’t be a good cook and be a non eater. I think eating is the secret to good cooking.” -Julia Child

“Dining with one’s friends and beloved family is certainly one of life’s primal and most innocent delights, one that is both soul-satisfying and eternal”-Julia Child

“Cooking is like love, it should be entered into with abandon or not at all.” – Harriet Van Horne, Vogue 10/1956

"Tell me what you eat, i'll tell you who you are" 
- Althelme Brillat-Savari

Julia Child

William Carlos Williams

William Carlos Williams

Jangan Abaikan Aduan Pengguna

SIKAP peniaga restoran yang tidak mempedulikan ketidak puasan hati pelanggan sering berlaku di mana-mana sahaja. Sama ada makanan yang disajikan tidak sedap, pelayan yang tidak mesra pelanggan, pesanan tidak sampai pada waktunya atau harga yang tidak sepadan dengan kualiti makanan menjadi antara punca pengunjung berasa kecewa.
Malangnya, rasa tidak puas hati itu sekadar dilepaskan kepada teman-teman atau ahli keluarga ketika makan semeja. Akibat daripada itu, semakin ramai pelanggan akan memboikot restoran yang memberikan perkhidmatan mengecewakan berkenaan.
Lebih memburukkan keadaan kebanyakan restoran di Malaysia masih tidak mengambil berat kepentingan mengumpul maklum balas pelanggan mengenai tahap perkhidmatan mereka dengan tujuan meningkatkan tahap perkhidmatan.
Justeru, banyak yang terlepas pandang sehingga akhirnya perniagaan semakin merosot.
“Sudah banyak kali saya makan di restoran yang memberikan perkhidmatan yang teruk terutama sikap pekerja yang tidak peramah dan lambat menghantar pesanan yang diminta.
“Memang sakit hati lebih-lebih lagi bila sudah terlalu lapar. Lepas itu memang saya tidak akan makan di tempat yang sama dan akan beritahu kawan-kawan yang lain,” jelas seorang guru, Fatin Izzati Abdul Rahman.
Pekerja swasta, Ifwan Tun Tuah pula mempunyai pengalaman buruk dengan pemilik restoran yang tidak mempedulikan aduan yang dibuat malah, tidak memberi ganti makanan yang dihidangkan walaupun sudah hampir busuk.