wondERBoy. :">

Being a Culinary student isn’t just about dealing with foods and cooking. Anong good thing dito? Hindi mo lang masasabi na ‘Simpleng Cook‘ ka ~~lang~~. Kasi, hindi lang naman nakafocus ang Culinary sa PAGLULUTO LANG. We’re more of an Artist, too. Hindi kaya madaling mag-isip at magcombine ng kung anu-ano para lang magkaroon ng isang magandang plating! :)

Like this:

Both are called as ETON MESS:

Various berries are layered with whipped cream. Layering and whipping was the most complicated part. It’s very time-consuming! Because it must be chilled for few minutes before adding another layer. Or else, the berries will sink and can’t be seen (SEE THE FIRST PICTURE).

So far, this was the hardest I’ve made.

Chefs can also be a Scientist, explorer/adventurist, nutritionist, and author. :) WHY?

(Scientist) How can we be called a chef if we won’t be able to make our Signature Dish? (explorer/adventurist) How can we make a unique Signature Dish if we haven’t tried different exotic/expensive/cheap ingredients, spices etc.? How can we serve other cultures if we don’t know their traditional dishes? (nutritionist) Serving/making a dish without knowing the nutritional backgrounds is a NO-NO. How can a dish be called a “complete meal” if it doesn’t have the nutritive values we need? (author) How can other people know what to cook on special occasions if there’s no written recipes to guide with?

Just a shared thought. I can be whatever I want to be in this career. :)

As of now, I’m on the process of making my own recipes. I now consider this as my passion. This also serves as the beginning of my Chef-wannabe career. :)

Thanks for reading!

~ STM. :)

What is the difference between KNOWLEDGE and WISDOM?

beben-eleben:

Somebody once said that the difference between knowledge and wisdom is this: Knowledge is the understanding that a tomato is a fruit, while wisdom is the understanding that you don’t put tomatoes in a fruit salad.

(via jeyeah)

Fruit and vegetable carving.

jeyeah:

It’s more fun in Baguio City! :)

13 year old bitches who thinks they’re cool if they say they’re not a virgin anymore or they smoke, or they do drugs…

laugh-addict:

via laugh-addict

(Source: kdtechnology, via eternaldre4mer)

2,083 notes

Good thing about “aspiring” chefs having leftovers. :)

jeyeah:

Adobo, Universal ulam ng Pinoy. :)

Dahil nakita ko to sa ref namin at sinisipag ako, nagluto ako ng merienda. :) I cut this into smaller pieces pa. Nag saute ako ng garlic using butter to make it more flavorful, then I added this. Kasunod na yung ibang ingredients. Since niluto lang naman ulit, kailangan lang ng enough cooking time para kumapit yung taste ng added ingredients. :)

(Pepper, parmesan cheese, tomato sauce, italian seasoning)

Looks oily because of the tomato sauce, hindi dahil sa butter.

For crepes: 2 cups of water or fresh milk (but I prefer to use fresh milk), 1 cup flour, 1 egg, caster or powdered sugar to taste and pinch of salt.

Nakalimutan ko yung fresh milk. :)

Kailangan lang i-mix yung ingredients, make sure na wala nang buong flour before cooking. When cooking crepes, dapat manipis yung pagkakagawa, hindi makapal. Or else, pangit yung kakalabasan, magiging parang pancake. =))

Yearyt, I Know it doesn’t look good. Yet, it tastes great! :D

Leftovers man yan, as long as hindi panis, makakain pa rin yan. KAYA BAKIT KA PA MAG-AAKASAYA, Diba? :)

Nakalibre ka na, nabusog ka pa. :)

*Savory Crepes: Inspired by Crepes and Cream delight*