The students have been working hard and have produced some amazing foods. When they first started we told them that in 12 weeks they would be producing restaurant standard foods and be confident enough to walk into a professional kitchen and get on with it. They were doubtful! However, as the course has progressed so has their confidence. They retain loads of information and more importantly, can put it into practice.
We had a guest appearance for a day of breadmaking. Ooh, who started as a cleaner at Pern’s 9 years ago, is a great bread chef. Ooh kindly came over for the day and demonstrated yeast goods. Together with the students they produced some light and tasty bread rolls and loaves. Continuing on the pastry theme we produced some great desserts and flans
The students made choux pastry , sugar paste, flan paste and experienced using puff pastry. They also made a variety of potato dishes - Duchess, croquette, brioche, Anna and Rosti, as well as making fresh pasta. We try to teach modern methods of cookery as well as classical to keep up to date with trends in catering.
Creme Brulee
Skills for Life team
We were delighted to have a visit from Skills for Life Foundation (https://www.skills4life-asia.org/) with Dominique, Vincent and Khun Anchana experiencing an amazing meal produced and served by our students and ably assisted by K. Gong, a Skills for life student who is currently studying catering in Chiang Mai. We discussed the possibility of training some of their graduates from catering college. Darryl Jones (OCaaT treasurer) also attended and enjoyed spending time with the students. Darryl would like to see more funds coming in, to build on what we have already achieved.
More to come soon
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Luxury dessert
Dark chocolate spehere with white chocolate sphere inside filled with chocolate truffle and raspberry ganache, mango dice and fruit coulis.