WoW! : My Son, The Chef Pt.2

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MY SON, THE CHEF - Pt.2

My wife & me are very happy. My son Nicholas has graduated from Le Cordon Bleu. Congrats Nicholas! 

The Le Cordon Bleu school is located in Sunway University, it offers courses in both Cuisine and Pastry cooking.

This time round the graduation is being held at Nathalie's Gourmet Studio, a French restaurant located at Publika, Solaris Dutamas, Kuala Lumpur.

We gathered at the first floor corridor outside the restaurant - inside, they were preparing the place for dining and the graduation ceremony. It faces an open atrium, just the right mood to set off the evening!

While waiting, we were served drinks and some finger-food like this mince beef potato starter.

And this lobster wrapped in duck bacon starter.

The restaurant is ready now and we were invited in, the VIPs sitting at a table opposite the make-shift stage for the ceremony.

There were several speeches made - on what the school have to offer and also congratulating the graduates for their achievement.

Chef Frank, Nick's teacher, came to sit with us. He was very supportive about Nick's enthusiasm in his cooking.

And the award ceremony begins.

While the ceremony was ongoing....
DINNER IS SERVE!
This one is the appetizer - a reddish looking scallop sitting on squid wrapped in spinach with nice frothy mushroom sauce.

The main course -
Slowly Poached Chicken On Red Cabbage Puree with Bubbly Champagne Foam.

For desserts - Chocolate Mouse with a sprinkling of chocolate sauce topped up with a caramel wafer. In French cooking, presentation is all so important.

And now it's Nicholas' turn. Chef Frank symbolically putting on the toque (chef's hat) for him.

Nicholas, now a certified chef, proudly showing off his certificate and medal.

The chef's Medal

Proud graduate chefs in a row.

The proud parents.

Back at our table, we had a bonus dessert - colorful macaroons!

Each of us were also given a souvenir "egg-beater" key-ring. That's unique!

Candid group shot of the graduates.
This one's for the album, Nick.

Well done Nicholas!
You are now a Chef. The world awaits you.

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