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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WoW! : Ang Choon Bok's 74th Birthday

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A YOUNG MAN'S 74th BIRTHDAY LUNCH : February 2013

The "Young Man" kicking-off the dinner with Loh Sang.

 My wifey & me were most honored when my younger brother Luke invited us to celebrate his father-in-law, Mr. Ang Choon Bok's 74th Birthday. We call him the Young Man because even at his age he is still so full of live and has a young man's attitude.

We held it at the May Chixuan Restaurant at Damansara Perdana.

It was a good choice as we had eaten here before and the food is unique & delicious (see YummY! - Sumptuous Seafood @ May Chixuan)

Many relatives attended.

A relative young couple and their son.

Luke's wife, Elaine with her father, uncle & auntie.

As it was near Chinese New Year, the lunch meal kicked-off with the traditional "loh sang" (prosperity toss). Sorry, no photos on the tossing as, I was busy tossing away too - cannot miss getting good luck for richness.

Next came the "Birthday Longevity Noodles", a must have for any birthday do.
Just in case that you may thinking - No, this picture is not blurred, it's the steam coming out from the mee!

The third dish was "Ham Yee Fah Lam Poh", claypot stewed pork belly with salted fish.

Spicy, salty and one of my favorites that goes well with fried rice.

Tofu with Japanese straw mushrooms topped with slices of carrots, button mushrooms and some whole pea pods.

Deep Fried Chicken with onion rings in sweet-sour sauce.

Stir-fried Paku vegetable in Sambal Belacan.

Stir-fried mixed vegetable - simple & colorful.

Steamed grouper in garlic-soy sauve, fresh and tasty.

Surprisingly, Luke's daughter Margie took to the head quiet well - she likes the eye-part including the eye balls! That is also one of my favorites, did she take after me - her god-father - as those are my favorites too.

Prawn curry in a whole coconut, this is one specialty that can only be found in a few places.

Close up of one of the Curried Prawns - YummY!

With the main meal over, the beautiful birthday cake was brought out...

... the candles were lit & a joyous birthday song were sung ...

with a quick puff the Young Man blew out the candles.

With his secret wish, he cut the birthday cake.

"Happy Birthday, Young Man"

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WoW! : My Son, The Chef Pt. 1

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MY SON, THE CHEF PT. 1

Well, technically he's not a chef - yet. He's a cadet chef, but he will be getting there. And this is his story up till now.

My son Nitaro is not much of bookworm, he just can't cope with mugging subjects.When in classes for these subjects, his attention just wanders. In junior and high school, he was a headache to many a teacher. Also a frustration to his parents - we try to let him have the best  but why oh why is he not proving himself?

Me and my wife, have tried several times to enroll him in various courses which we had hoped will interest him and which we hoped will bring him a stable and bright future. Over a period of two years, he attended a few colleges and different courses. But he just couldn't find his true calling.

In a way, part of the fault lies with us, his parents. He had - prior to all the "experimentation" of different courses - expressed his liking for cooking. He did ask me, "Dad, is it alright if I become a chef?" My answer was, "Yes, it's ok. You can be a chef. Just as long as you are good chef. Excel in anything you do.".

But somehow, that discussion became muddled in present day parents' expectation for their children - wanting them to have the best and not wanting them to fail in life. And so Nitaro went on a merry-go-round trying to live to his parents' expectations. I think that at some stage we have to just let go and let them find their own ground. Let them grow up on their own.

Anyway enough of that, we are here today to celebrate a happy occasion, his graduation as a Cadet Chef. The college put up its best for this ceremony. A proper hall with all the pomp and ceremony for presenting the certificates. Important academicians were there to present the certificates. When Nitaro received his cerificate, we were beaming with pride.

They even hosted a cocktail prepared by their student for us to savor.

There were this cute, blue Cointreau Macaron, something similar to cream-puff but with not-so-creamy-sweet filling. But I do not do justice with my description lest the French chefs come after me.

Croissants filled with a creamy filling.

Smoked Salmon Quiche

Nice bread with topping.

Smoked Duck Quiche

Nicely presented tiramisu.

Cherry Tarts.

Eating these nice food with it's wonderful tastes made me proud, not for their deliciousness but more for what my son can achieve.

His chef-teacher has also seen the potential in him and commented "Nitaro has that passion for cooking. If he puts more effort & focus into it he WILL BE a great chef!" So Nitaro, the ball is at your feet. Let's look forward to future graduations. Apply yourself full-heartedly and excel, then you will truly be - MY SON, THE CHEF - THE MASTER CHEF!

You are at - Jotaro's Blog / WoW! / My Son, The Chef
If you like this, view my other blogs at Jotaro's Blog
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