Becoming a Chef

Brazo De Mercedes

2011-02-21T23:40:00.007+08:00

I found several recipes of this yummy dessert online. I pulled the methods I liked from those recipes and made my own version of it. Here goes.

*I made this recipe several times and also tried to roll it into a log. The cake itself tore so I had to revise the recipe as to how it worked out.

Meringue:

10 egg whites

1 cup sugar

1 teaspoon vanilla extract

Preheat oven to 400 degrees. Beat egg whites until stiff, make sure it makes stiff peaks, about 15 - 20 minutes. Gradually add 1 cup sugar, beating continuously. Stir in vanilla.

Line a large cookie sheet with parchment paper greased with butter or cooking spray and spread meringue on top. Bake until brown, about 15 - 20 minutes. Let cool, it will shrink and set while cooling.

*Beating the egg whites until smooth will help keep it whole if you are going to make a log. Cooking it until firm will also help. To test cake if it's done, lightly touch the top, if it springs back and doesn't stick to your finger's it's almost there, put back in the oven for another 5 minutes.

Filling:

10 large egg yolks

397g (1 can or 1-1/4 cup) sweetened condensed milk

1 teaspoon vanilla

In a saucepan combine the egg yolks and condensed milk and whisk until thick, about 15 to 12 minutes. Take it off the heat and stir in the vanilla. Let cool

Assembly: (Although I made mine a stacked cake rather than a roulade.)

Place a sheet of parchment slightly bigger than the meringue sheet on the counter and dust with confectioner's sugar Remove the meringue sheet with its parchment from the sheet pan and invert it, parchment and all, onto the dusted parchment on the counter. Peel off the parchment it baked in. Pipe or spoon the warm filling on one of the long sides of the meringue. Roll up the meringue sheet away from you, compressing it as you go so the filling is compact. Brush with butter and put back in the oven to brown top some more. Place on a serving platter and cool before serving. Refrigerate until serving time. Enjoy!

PS: I do not have a well equipped kitchen at home. Thus, I used what I had, hence the stacked cake versus rolling it. In my opinion there was too much meringue on my brazo. I used 2 9x13 cake pans versus a jelly roll tray. It was still yummy though!

Note: For those using pasturized egg yolks or egg whites.

MEASURING EGGS

4 jumbo eggs = 1 cup

6 jumbo whites = 1 cup

12 jumbo yolks = 1 cup

4 Ex Lg eggs = 1 cup

6 Ex Lg whites = 1 cup

12 Ex Lg yolks = 1 cup

5 Lg eggs = 1 cup

7 Lg whites = 1 cup

14 Lg yolks = 1 cup

5 Med eggs = 1 cup

8 Med whites = 1 cup

16 Med yolks = 1 cup

6 Sm eggs = 1 cup

9 Sm whites = 1 cup

18 Sm yolks = 1 cup

Transformation.

2010-09-20T23:09:00.002+08:00

Well...just a little!

I have decided to add a new concept to this blog, aside from all the ranting and raving I do about work. Since, I am doing this working seasonally thing and trying a lot of restaurants along the way. I will also start adding some restaurant and food blog!!! Can't wait!

Texas Petal Sauce

2009-03-31T09:59:00.001+08:00

Description:
To accompany your Mexican feasts, used as dip, sauce for fajitas, tacos, burritos, etc.

(Please, pardon my lack of measurements because I just "eyeball" it and then taste it! Adjust accordingly! - One of these days I'll measure it.)

Ingredients:
Mayonnaise
Yogurt
Cayenne Pepper
Tabasco Sauce
Catsup
Paprika
Oregano
Salt and Pepper

Directions:
Mix all together in a bowl. Season to taste.

Too Many Cooks Spoiled The Broth.

2009-01-26T20:22:00.004+08:00

A classic case.

I just started working at a catering company, and the owners now know that they are ready to open a restaurant. I was hired as one of the sous chefs. We are three. I thought it would be fun to be part of growing company such as this. It would be fun to be a part of the developement of a restaurant. My bosses are fun and are always open to our ideas. There is just one problem. The other sous chef.

He's okay. I believe that he has enough skills. But I do not know how far along he is to actually serving fine food. He has a mediocre complex. I've caught him so many times making that mediocre decision of "pwede na". Which I do not like. I for one am a proud cook. I'm proud of my food because I put my heart into preparing it. And I don't want my customers to say that my food is mediocre. Also, this cook is very close-minded. He never listens to my ideas, whenever I voiced any out. He always insists that his is the best idea.

Examples:
1. He wants 3 dishwashing stations for a 140 sq meter restaurant (minus the deli area so probably 100 sq meters) which only sits at most 40 people at a time. And when I objected it he said that I do not want to entertain his idea. OF COURSE! Having an architectural background I know for a fact that having 3 dishwashing sinks for the kind of establishment is ridiculous. The extra space can be more utilized.

2. He wants a bain marie for the same 140 sq meter restaurant. HILARIOUS. Does he have a hundred different kinds of soups or sauces to heat up?

3. He wants an upright freezer because he thinks it's such a pain in the ass to stoop over, organize the huge chest freezer we have and dig out the stocks. FYI, you can actually make stocks fresh everyday, if you want. You dont have to store them for days and days.

4. He ordered 3 kgs of basil, 2-3 kgs of celery. And when I told him it was too many, he said that it was okay and that we will use everything. After the saturday market we had 2-2.5 kgs of basil sitting in the chiller to rot. What did he do? Dry them. A sorry solution for what could've been prevented in the first place if only he had enough sense to listen to others. The celery was more forgivable, he was lucky we can make stocks. Come to think of it, where are those dried basil?

In every restaurant I've worked in, I always had an affinity for the place. I take pride on oour products, I take pride in my work and I am concerned for with things like food costs, return of investment and colleagues. And I know that this place can be great. But with someone like him in it. I am not as optimistic as I have been.

Sous Chef.

2009-01-01T11:46:00.000+08:00

BWAHAHAHAHAHA. Heck yeah! I'm a Chef. :D

Back.

2008-12-23T21:42:00.005+08:00

Well, I am having a hard time saying "home". But I am back here, where I was from. HEHE I have a few job applications under my belt. HEHE I have one I am currently working on. And I must say it is the most exciting! :) Hopefully, things pushes through. Will let you guys know. But for now I will keep mum! :)

Whiny Cook.

2008-07-27T19:14:00.004+08:00

Been awhile. It's not that I have been busy but I have just been looking for an oppurtunity to write something interesting in this blog. So okay, I have been here in Orleans, MA for about 2 months now (yay! 3 more months and I am homebound!). I am the day prep/line cook. That means half of my day is spent preparing for the line for operations and then for night too. On some days I get to be the boss (sort of), because Debbie (the day kitchen manager) would be on her day off. Teehee. I have two jobs. I work in the kitchen in the morning and I work in the dining room on some nights as a hostess.

I am kind of irked at one of the cooks at night. He is so freakin' swear to the cook gods whiny. He just finds things to whine about all the time. Prep not done right, prep not done enough. I mean hello? We try our best man, we have to man the line to you know? Why not come early and do some prep work yourself? Geez. I have never, in my 1 year and so of working, met a cook that said too many things. We're always work work work. Get things done. Even my chef in Arizona doesnt complain as much as he does! And my chef works 12 or more hours a day! And no overtime pay! Duh.

Wish he'd shut up.

Orleans, MA I have arrived!

2008-06-05T09:49:00.002+08:00

I have been here for 2 days now. And I am loving this place! I havent started working yet.

I met a wonderful boss in Arizona, Chef Chris Nicosia. And for that I know I will always want to go back there, because of him.

So I hope I will have the oppurtunity to work with him again.

Hello Cape Cod!

2008-05-05T14:52:00.002+08:00

Well...in May 31 that is. I'm transferring to Cape Cod in a few weeks. One thing is for sure. I will miss my Chef. he's given me so much freedom to explore even with such a limited station.

Working Arizona...

2008-01-02T15:51:00.000+08:00

I think I've met most sorts of people working here. More importantly those of fellow filipinos out here. There are those who dont care about the job and other just money. There are those who seem so scared of telling you how to do things right, to put you in a bad spot or because they dont want to impart that knowledge.

I know I am not perfect. I am impatient. I dont like to re-do things, I want them right the first time. I got into an argument with a colleage. I was trying to help him with his prep items and he didnt teach me how to do something right. Another colleague saw me doing it wrong and told me so. And when I told him it's like he was so hesitant to tell me how to do it. So I raised my voice and told him to tell me how it's done right. And he started mumbling things like "Akala mo kung sino ka....pinakikisamahan kita blaaaah blaaaah." Duh.

Well well well...

2007-12-10T17:12:00.003+08:00

Yes, believe it or not this blog is alive!!! HAHA. I am now here in Arizona working, as yet a pizza cook at the finest restaurant on the mountain. Desert Mountain that is.

I havent told anyone on the same field that this application has been floating around for a couple of months and finally last October 15th I flew here to work.

I'm doing well, professionally that is. I am enjoying this job. Not to mention I have a great boss. I will be here for another 5 months or so.

Small stones...

2007-06-23T20:52:00.000+08:00

After about a month of bumming around, I am finally back in the kitchen! I have been hired as a Pizza Chef. "Chef" yun ha! HAHAHA Anyhow, I have also been called by Mandala Spa for a final interview, sadly I had to decline due to the fact that I am now with California Pizza Kitchen. Plus, when I had my interview with the general manager he told me a lot about the position I am being considered to fill, it's kind of scary. I don't think I have enough experience and knowledge...yet. But not to fret, I will try again, when I am more equipped. I don't want to put the restaurant's reputation in line.

Going back to being with CPK, I already started my training. Basically it's almost the same as with school, only we used celsius and I don't think they knew the term HACCP. For them it was just sanitation. But it's fun! I'm relearning a lot of things and I have to adapt to a new technique totally different from the way we studied it in school. I just hope I wont forget my core knowledge!

Anyway, see me when we open CPK Trinoma. Don't ask me for discounts or free item though! HAHA

End of Contract.

2007-05-14T20:45:00.000+08:00

So my Dusit gig has officially ended. And it was one hell of a last hurrah. Mother's day! 200 pax for lunch. I was literally rolling to refill everything that needs to be refilled in the buffet line. I didn't even get to take my break. Fun right?!

Anyway, I'm not sure if they plan to renew my contract. I kinda wanna try a different hotel now. Or maybe if I can go abroad then I will. Dusit is okay and all but for a 5 star hotel, it's kind of mediocre. The facilities itself is already mediocre. Well they are in the middle of renovation after all but still. The way they prepare everything too, from HACCP to preparation. I dunno, maybe I'm just used to school standards. Argh.

Anyway, I wanna see if it's the same in other establishments. So that's it's for now I'm gonna do the cupcakes thing. Try new recipes, do another costing, market, apply for a business name maybe. :)

Potato Chicken Patties

2007-04-23T19:47:00.000+08:00

My own imbento recipe please forgive the quantity, everything to me is eyeballed when I'm cooking. Teehee. Enjoy!

Patties:
1 kg potatoes, boiled with skin
1 and 1/2 pc shredded chicken breast, boiled or steamed
1 to 2 eggs
grated cheese, to your taste
salt and pepper

> Peel and mash potatoes while hot.
> Add chicken, cheese and egg.
> Season with salt and pepper to taste.

Garlic Mayo Sauce:
1 cup mayonnaise
2 teaspoons chopped garlic, may add according to taste
1 teaspoon pickle relish
1 teaspoon finely chopped onions
parsley
salt and pepper
grated cheese (optional)

> Mix all ingredients. Season to taste. Set aside in chiller.
_________

Procedure:
> Make potato mixture into patties.
> Bread in flour, eggs, italian breadcrumbs.
> Pan fry in clarified butter or fresh butter until both sides are golden brown.
> Serve with garlic mayo sauce. Best served hot.

Chillax in the chiller...

2007-03-30T09:00:00.000+08:00

I have been hangin' out in the chiller. It's too freakin' hot in the kitchen, especially when we have tons of ala carte orders! I have been put in charge of the pantry when Chef Larry is on day off.

Anyway I got quite a few things that's ticked me off while working. I've been wondering where the other peeps have learned how to be a would be Chef. Especially those who are on OJT. Well for one, I learned at school that the kitchen staff, from the EC down to the apprentice are a team.

I remember Chef Mike always said "You're only as strong as your weakest link." And we, Section A always tried to work as a team. But it seems that my colleagues aren't aware of this. The OJT's only do what they are asked to do, they don't have much initiative to help out. One OJT in particular would stand around with his mouth open. Doesn't know what mustard is, I'm surprised he knows what cooking oil is. DUH. And he chooses what he works on, and then he complains that the other OJT's don't work hard enough. And he doesn't help out even if he sees that people are already busy as it is.

The other OJT "feels" like he's already a chef. He bosses the practicums and fellow OJT's around. And is a pain the you know where know it all. I know I'm not perfect I made mistakes. I made booboos, there was a time I didn't know anything but I always try to be the best that I can be for my team.

Plus the thing that annoys me is sometimes they leave their mise en place incomplete. So instead of being able to move on to another job we still have to complete their mise. I mean hello? It's not so hard to do mise en place?!

I swear! Plus I don't really like the politics there. HEHE But oh well I love the kitchen...maybe it be hot as hell or as cold as January. And I don't really have to waste time on these idiots. But if I was an EC they definitely wont have a place in my kitchen.

Hello! Commis!!!!

2007-02-12T21:51:00.000+08:00

Finally!!! I have a job! I am now a casual commis 3 for Dusit Hotel Nikko's The Cafe. And I am not only thrown into one corner peeling sacks of carrots or onions but I am actually out on the buffet line serving noodles at the noodle station! HAHAHA

The kitchen was a bit of a nasty shock for me. I've become accustomed to the standards at school that I thought it will be sort of the same at work. Well it isn't. My Chefs are a bunch of kids! They're like grown ups playing in a sand box that is the kitchen. They find it amusing that I only nod and look at them while they joke around or kid around with me.

Seriously, it was kind of surprising. But when service time comes, there is not much joking around until after the food has been bussed out. It's tiring! Hot kitchen, heavy clogs and eight hours of being on your feet! But it's all worth it. At the end of the day I am satisfied of the work I've done. I feel like I was very productive.

Although I had a first day booboo! I didn't bring my clogs on that day!!! What a first impression!!! So I was sent home to get some proper work clothes and was thrown into the afternoon shift!!! I am working 6 days a week from 2 PM - 10 PM. My day off is on a Monday. Which leaves me no time for my other new found hobby and source of inspiration and another creative playground, photography. But oh well, I will find a way!

I love it! I love everything about my new found passion! It's my miracle. And I will be forever grateful to God for giving me this oppurtunity.

My best comment of the day.

2007-01-18T23:22:00.000+08:00

I made cupcakes today!!! And my best comment is.

Graaaabeee!!! Your cupcakes are soooo goood! Galing! Thanks!

- Tita Meli

I hope she's not pulling my leg!

Dusit, cupcakes and everything else in between.

2007-01-17T23:45:00.000+08:00

I had a trade test at Dusit Hotel a week ago. Darn it, I wonder if I got in. I haven't gotten a call from them so maybe I didn't.

Okay pessimistic. Not good.

What is taking work so long? Am I stupid for not applying to the cruise ship gig? Shit. Anyway I hope there are other things for me. I'm pretty sure there will be.

I am a cupcake queen right now. All of a sudden my cupcakes are selling pretty good. Hehe. And to think I used to do them for a friend before.

Maybe I should really get into this. After all whether I'm cooking or baking I'm still happy. I have some really good ideas right now...

On Saturday I am making 100 pcs of my cupcakes for a wedding. I really need to buy some more muffin pans. My mom and I are scrambling to unload, and cool the 4 pcs of muffin pans that we have. Hehe.

I am stunted.

2006-11-26T13:46:00.000+08:00

I am waiting for that job thing to come through. At least I wanna know if I got accepted or not, so I may know what my next step is. The first job is the hardest to land. Well...I will tell you about my being a commis. But first I need a job!

Grah.

Grades...

2006-11-17T13:55:00.000+08:00

I got my grade yesterday, yes it wasn't low, but it wasn't high either. Average.

I know it was my fault, because I made a decision to do well and to push myself to do well too late. I already had average marks exams and even if doing well on some it wasn't enough to pull my grades to the point I wanted to reach.

If only I hade made a decision the moment I stepped into school.

I officially have 3 regrets in life, which I dont plan to dwell on...

1. Not writing to Pope John Paul sooner.
2. Architecture...I should've gone straight to Culinary. But still being able to discover that this is what I wanted is still a miracle for me.
3. Not getting better grades.

I was used to settling with the grades I got in Architecture school that I still applied it today. Argh.

From now on in being a commis or future Executive Chef, I cannot be average. I will be better.

Antonio's Pictures.

2006-10-29T21:07:00.000+08:00

You can now view pictures from the Antonio's at my flicker site please reber to link on the sidebar.

I will need to find a way to post pictures more effectively, but for not please bear with me. :)

Finals...fucked up.

2006-10-25T18:13:00.000+08:00

Don't get me wrong I have been studying and I mean it. I haven't had a decent sleep or a decent waking hour not thinking about the finals written exams and what do I do? I fuck up on the second day. I thought I breezed through the first day okay.

Today is a really bad day. I prepared myself well. I don't know what happened. Costing - Moussaka, dammit it was supposed to be easy!

Mistakes:
1. Correct solution, wrong summed up answer.
2. Didn't answer the waste, service weight part. I thought it wasn't relevant.

And to think I finished first. I even re-computed my answers, reviewed my papers over and over, making sure I didn't miss aything but I still did. Fuck it! I am so depressed! What if I fail? Shit, there goes that medal I wanted. Now I feel that all my hard work has gone down the drain and I wanna stop studying altogether.

Antonio's Lunch.

2006-10-20T19:13:00.000+08:00

Whoppeee field trip at Antonio's Tagaytay! Finally a break from all that smothering heat in the kitchen and Chef Mike's endless shouting (I'm joking, chef! I love you!!!). We trooped in a rather small and claustrophobic bus to Tagaytay to have lunch at Antonio's. And my classmate and I agreed that it was one of the best meals of our lives. Photo ops started upon sitting down on the bus. Yes, we're a bunch of camwhores. HAHA When we got to Tagaytay some of us opened our windows to let some of that cool air in as the bus was eekk, humid. I will post pictures later on. I need to get the pics from a classmate. I didn't feel the need to bring a camera. When we finally got to Antonio's we roamed around, marveled at the baby carrots freshly uprooted from the ground, stuck our noses at the shrub of oregano and had pictures taken with Chef Norbert and Chef Hans.

And finally lunch. Our menu was specially prepared for our group.

Smoked Duck Breast with Mesclun Green and Truffle Lemon Vinaigrette
Kohlrabi and Pancetta Bisque with Lavosh
Pan-fried Scallops Set on Artichoke Ravioli with Lumpfish Caviar Sauce
Green Mango Sorbet
Grilled Tenderloin Medallion, Gratinated with Mushrooms and Mashed Potatoes
Tartufo Nero with Grand Marnier and Espresso

With an unlimited supply of fresh dalandan juice, a slice of tapenade bread and coffee or tea at the end of the meal. The food was great! Each dish is delicately prepared, creatively plated and just sumptuous. I personally don’t like duck but I can't help but enjoy my duck breast! The scallops were cooked just right, the artichoke ravioli really went with the scallops well. And for someone who doesn't like caviar, the sauce sure was tasty! The bisque was creamy, with a touch of sweet and salty. I also enjoyed the green mango sorbet. It is refreshing and it sort of tones down all that rich flavor from the last course.

The tenderloin was very nice and really tender. I liked the way that even if it was not well done the blood doesn't run on your plate. The mushroom sauce was nice but doesn’t over power the beef. And the braised cabbage was really good, tangy and sweet, just right.

Dessert was the best! Semi sweet chocolate ice cream rolled in cocoa powder with grand Marnier and espresso poured on it. Very nice combination with the slight bitterness of the espresso and the sweet orange liqueur. We all devoured the dessert too soon. And lastly to finish the meal I opted for the tarragon tea, which was actually the first hot tea I ever drank that actually got me into drinking tea.

With all that food at Php 1,000. It was not bad at all. As usual, the relaxing ambiance and music at Antonio's lets you enjoy your food without hurry. And they serve each course with a 10-15 minute lull for you to really enjoy it without being too full for the next course, chat with friends and let the food settle a bit in your stomach that it doesn't crowd up all at once, which is very different from the way we Filipinos usually eat our food.

As we were reading the menu, we can't help but comment that it looked as if we were all prisoners on death row and this was our last meal before our execution. WE HAVE FINALS EXAMS STARTING ON MONDAY! That was a great way to jumpstart our reviewing!

And since we were generally a bunch of nosy people, we decided to watch the chefs at work in the kitchen. Its like how the chef's at school wants us to work. Organized, QUIET, and productive. Everyone was on his toes at work. And when it was time to serve they were organized and quiet, while plating our food. In school we're always noisy. "DRESSING!, SAUCE!, BEEEEF!" And then Chef Mike will go "AY LANSAK!" HAHA.

When I go back to Antonio's, I really have to order the raclette. I've been salivating over it the first time I ate there! I've been looking for raclette since Tamarind Grill closed down!

Starting out commis.

2006-10-15T15:11:00.000+08:00

Hi all! This blog will follow my upcoming new adventure...the life of a commis. But I can't always be a commis...I want to become a chef. A mighty good one at that.

I will post not only rants about work..but also recipes, food reviews, restaurant reviews and what have yous!

See yah! :)