Become Chef by accident

17 years in hotel industries...start in airline...now back to the hotel again...

Saturday, December 12, 2020

My version from Club Sandwich

Main Kitchen

The hot kitchen, is too small for handling coffee shop and room service, banquet events and snack bar... Cold section is on the side. Tota...
Lamb Chops...lamb rack...

G rilled and toss in basil, garlic and olive oil. I put green asparagus as garnish and lamb jus in the end. For sauce: garlic, onion and...
Some plated dishes...

Pan-fried veal escalope with homemade pasta. I use confit tomato and gratinated stuffed mushroom as garnishes, with basil pesto. Marsala s...
Homemade Pappardelle with Creamy Chicken Ragout

Pasta recipe: white flour 750 gram semolina 250 gram egg yolks 40 pieces salt olive oil
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Something new... From caterer to caterer...airport to airport I spend time to go to caterer to caterer, from airport to airport. W...
Pan fried Salmon with Carrot-Burgundy Sauce

Pan-fried Salmon with Green Asparagus and Carrot Burgundy Sauce
Seared Tuna with Grilled Leek and Romesco Sauce
BACK TO THE HOTEL!!!

Homemade Tomato Sauce Homemade tomato sauce with fresh ingredients, really nice back to the hotel...you can make the real food.
Grilled Haloumi with Homemade Sundried Tomato and Rocca leaves
Plated...

This I do it together with my previous executive chef, Emmanuel Thomas. His ideas put couscous and harissa to match the beef. For crust, I u...

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