- This porfolio that I am about to share is where most of my skills got honed up, gave me an opportunity to get to know some alumnis and work with our schools chef outside regular kitchen school hours. Furthermore, it gave me a glimpse in real kitchens other than the college.
- Showcasing the process of individual component of the dish and our point of view of the scenic venue of the event.
This is our dish that is called Smoked & slow cooked octopus, Pecorino Mousse, Blackberry Yuzu Jam, Caviar & Tapioca crisps and is paired with a 2017 Gloria Douro Wine.
In this event, Me and other student volunteers was assigned in doing the pastry and relieving the food for the guests.
Taken with my co volunteering classmates.
Fun fact: the menu for this event was arranged by culinary students who at the time is taking Catering and Banquet course and I had the opportunity to helped them make the food they planned and served it to the event.
A dish made for the open house demo about a year ago.
The desserts that were made for guests for the Portfolio show.
Then, this is the entrees we handed out for the event, in which the theme is Asian Fusion Cuisine
I was part of the Front of the House at the time and here is the only photos I had collected.
A huge event and the reason why I continued being a student volunteer for events in school. Learned a lot from it and gave me a new perspective outside school's kitchen.