20/7 - 24/7/2009 Theory lesson (History of food, Sous-vide, wine and arts??)

Cute Right

Cute Right

Me and my Art Teacher!!!
Miss/ Mrs E Brrrrémond

Luis Plate and Table Cloth
Laura Plate and Table Cloth


Kuo-wei Plate and Table Cloth

XuanYan!!!


Luis!!!

Miriam!!!

Maria!!!

Laura!!!

Lais!!!

My Plate and Table Cloth!!!

Reima Plate (Finland)

Okuda Plate (Japan)

I forget her name but she from Mexico

Miriam Plate (Mexico)

And Changi Airport Tower!!!

Merlion
Look the same??

Mine Plate (Singapore)

Luis Plate (Peru)

Lais Plate (Brazil)

Otsubo Plate (Japan)

Roy Plate (Finland)

Laura Plate (Colombia)

Samira Plate (Colombia)

Jason Plate (America)

Jeanne Plate (America)

Samira!!! XD

Kuo-wei Plate (Taiwan)

Atsuko Plate (Japan)

This is what i draw!!!
Nice right
We have to draw and paint the plate and table cloth which represent our country...


Picture!!!

Wine stone??







Like pro ar?? XD

HAHAH She don't like the wine!!!


Like pro ar?? XD

XD!!!

Like pro ar?? XD

Like pro ar?? XD

Biggest Champagne!!!

Teaching us where are the wine from and how much the place produce the wine


Thiago

Mr D Gâteau

Mr D Gâteau




Teaching us where are the wine from and how much the place produce the wine

Teaching us where are the wine from and how much the place produce the wine

Teaching us where are the wine from and how much the place produce the wine

See everyone listen to the lesson

Teaching us where are the wine from and how much the place produce the wine

He is D Gâteau
Teaching us where are the wine from and how much the place produce the wine



HAHA Wine lesson!!!
He show us the wine bottle.. but is just a Dummy Bottle...

My Sous-Vide Chef
Chef Jean-Pierre Grossi
He will be the chef design the new kitchen for ITE CCK
I soooo wan to use the kitchen!!!






Confit Lemon





Chicken thigh cook at different rate with different temperature



Chicken Thigh




This is Beef Rumsteak if i not wrong...

This is pork tenderloin which is slow cook for 1 day


After Sous-Vide the product.
Have to put the product in hot water for 3 sec to let the plastic bag to tighten up...



I forget what this machine is...
We cook the meat slowly for 1 day...


This is our Sous-Vide Lesson
He teaching us how to the machine...