I’m Back
Saturday, September 6th, 2008 Write a comment
It’s been awhile since my last entry in this blog. Guess I’m just being lazy but then again I kinda missed not writing and so, here I am.
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There’s a lot of things that has happened politically especially about that guy Anuar who has won the by election at Permatang Pauh and wit that, changed the whole political scene in Malaysia. Finally the opposition has a bit more balls in the parliament and that is a good thing. The era of two third majority is over and everything seems to be on the right track. BN has to be real careful as to what their agenda is coz there’s no room for fuck ups and that is fer sure. I just cant wait to see what happen next. The show must go on.
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Back in the kitchen, things were as usual. We got pretty busy for the Midsummer Feast but everything went well. Chef Kevin Cape, our new Exec Chef for YTL did the menu and it was a good learning process for the boys in the kitchen. In addition there are guest chefs (Stephen Mercer, Bobby Chin, Chef Ismail etc.) that came in to promote the event and working with them has been an eye opener and also fun for everybody.
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So, now it is the Ramadan period and things are getting really slow at the restaurant. After lunch service, the boys started to prep dishes for breaking fast and here the creative juice started to flow. There are so many good local dishes that to eat them all in one sitting is kinda tough. I think that I may have to scrape that idea I had of losing weight during Ramadan. I’ll post some pictures pretty soon. Still hasnt dwnld da pictures in my phone and there’s a lot of dem.
How to “French” a lamb rack
Tuesday, August 28th, 2007 Write a CommentLamb rack is one of the dish that you can always find in most fine dining or upscale type of restaurants. It is a pretty expensive cut because the loin is so tender and the fat around it is a must for fat lovers like me. Here my Senior CDP Ayob demonstrate on how to prep the lamb. At shook I served the rack o lamb crusted with pinenuts and it goes with a mushroom ragout, polenta cake and raisin balsamic syrup.
FHM 2007 Kuala Lumpur
Thursday, August 23rd, 2007 Write a CommentThe boys are pretty excited and also nervous to be at the Food & Hotel Malaysia this year happening at KLCC Convention Center. It is a huge event where there’s competitions in cooking and also a trade show where you’ll see all things related to the restaurant and hotel industries.
Representing nBs Gastronomique (nBs stands for no bullshit) is the Sous Chef Amir, Senior CDP Faizal Yan aka Ayob and Commis 2 Rocco. All has been preparing for the competition a month earlier and of coz we’ve been trying lots of different recipes that we think will kick some ass. But unfortunately we only managed to bring home a silver medal thru our man Amir san. Not bad, but i still think that we deserved better. Ayob was doing a seared tuna and was told by the judge that the fish wasnt fully cooked. I mean whadifak!! Da fish was supposed to be medium rare. Talk about stupid frekin judge!! They surely do not no jack shit! Anyway Ayob ended up with nuttin and this is the first time he didnt bring home a medal. What can you do rite?
Other than that the show was definitely an eye opener for me. There’s a lot of new ingredients that can be experimented into my style of cooking. Not to mention stuff like all different kinda plates, weird machines that will make your cooking easier, chemicals that will make you the next Ferran Adria and lots more.
Cod Saffron
Thursday, August 9th, 2007 Write a Comment
Pan-seared Cod with saffron is one of the more popular item on the grill menu. It is served with sauteed savoy cabbage, fennel and also fried julienned beets. The dish was created by Chef Karim, the former chef but I twisted it a bit by adding the fried beets.
Deviled Egg
Monday, August 6th, 2007 Write a Comment
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Being a fan of eggs, I used to gobbled up this hors d’oeuvre when I got a chance. But now I have to be a bit careful since “calories” is part of the concern. It is a pretty common dish in States but surprisingly it actually started in Rome. Check out what Wiki has to say about the history of it.
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What you need to know
Amir’s Gettin Married
Monday, August 6th, 2007 Write a CommentMy senior CDP announced last week that he is getting married, on the 12th of August. The thing is , it seems that I’m always the last one to know about it. Here is the interview with G-Dot during the day of the announcement. It’s in malay of coz.
Check out Ilyana first introduction to the grill crew with G-Dot hosting. We just finished playing futsal and just chilling at the mamak. Ayob’s kid was there too and it’s three in the morning. Read the rest of this entry…
This Is Grill
Sunday, August 5th, 2007 1 Comment
Yep..this is grill, shook!, the place that i spend most of my waking hour at. It’s an open kitchen so everything has to be tip-top especially when it comes to cleanliness, grooming, how you cook and also how you talk. I mean NO CURSING PLEEZZ. There’s a counter right by our display case where the customers sit and we have to be careful as to what we say. Unlike the other restaurants that I’ve work at where you can hear the word f**kin all over the place. I guess this is a good thing because we’ll have to try to be as professional as we can. hehe
Western Grill is one out of four different outlets at shook!. There are also Japanese, Italian and Chinese. We at grill only served dishes that originated from the west though i also like to mix other influences such as Asian, Latino, Indian or anything that i find interesting to it. Read the rest of this entry…