FOOD DISHES PRESENTATION AND ART OF PLATTING

Sometime we wonders how the chef create the dishes so nice and evently colourful and artistic design. As a chef, we need to develop a kind of artistic visual before actual plating  the food on the plate. Simple draft of the menu on the plate will do a lots of different when you actually cook the dish. I am  draft here some sample of my dish before i am cooking. The dish or  menu for the restaurant AND  special meal sevices of the day.

Dessert Chocolate Platter

Appetizer Platter, Combination of the dishes with individual food garnishe

Main Dishe

Main Dishe Steam Cod Fish and Young Manggo Salad wrapped with Rice Papper serve with Papaya Calamansi Sauce, Potato Cream Brule and Tomato Glaze

GRILLED MARINATED CHICKEN BREAST SERVE WITH KURMA GRAVY AND BABY POTATO

L'apprenti restaurant promotion dishes. The  presentation of Malaysia Modern Cuisine and i am try to formulate the dishes to be part of set course menu.

The Chicken Breast, marinated with garlic and spices then skewer.

Slow seared grilled and simmer with Kurma gravy, serve with Raisin, Fried Shallot Bryani rice.

Simple and very fresh dishes, can be a la carte or buffet menu.

MEETING COFFEE BREAK MENU

3th. November 2011

L'aprrenti Chef have the oppurtunity to set a special meeting at the Dewan Senat UPM.
The menu for this event  :

MESYUARAT PERSEDIAAN UNTUK JKPA IPTA SELURUH MALAYSIA

BILIK SENAT, BANGUNAN PENTADBIRAN

3th. NOVEMBER 2011

3.00 PM, 80 PAX

MENU 1

INDIVIDUAL SET UP

UPM Durian Cream Brule

Mayo and Tuna Mini Croissant Sandwiches

Mix Cut Fruits garnished with Mint Leaf and Strawberry

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Coffee or Tea

Mineral Water

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Dewan Senat

UPM Durian Cream Brule, Mayo and Tuna Mini Croissant Sandwiches, Mix Cut Fruits garnished with Mint Leaf and Strawberry. The Executif Chef Abdul Kadir Razak with the UPM kitchen and service staff dedicated to design your menu for your specific occasion. Our award medal winner chef will meet your style of menu and design. Internationaly taste for the fine dining special meeting package with well plan.

 

Special extra detail service at L'apprenti UPM

L,apprenti meeting package set up at UPM

Searching for Malaysia Master Chef

Chef Joharie or Papa Chef at UPM L'apprenti restaurant for a Lunch Break. We are honour to have him for the quickly lunch and he find out our Baked Salmon dish with Pumpkin Calamine's and Sago Comport are the winner.

We take this opportunity to thank you Chef Joe as the Master Chef Malaysia honorary Judges.

Do not forget if you really need our assistant for peeling the onion and potato we will be there to be kitchen helper in coming reality cooking show. Our menu and kitchen design will be the best place for training camp. The design and Hobart brand is suit to the Classical cooking demonstration with Celebrity Chef or Master Chef. The menu is par with others fine dining g restaurant. We cook the best ingredient's and with Malaysian basic cooking classical dishes and fresh ingredient's.

Upm faculty food service and managements also will help in demontration vegetables carving display. The Chef is art of Gardemanger and will train the new apprentice absolutely vegetables modern display. Full of Art background the Vegetables and Fruit display not only for the Buffet arrangement but also can be the comptemprorary welcome display at main entrance. We are specialised in modern arrangement and set up.

We also the Chef, make the live cooking show and reality hands on cooking show. The audience can feel and follow the recipe according the Chef instructor. The courses are live and more active with participants hands on doing what it is best show.

We manage the best kitchen equipment and design at Food Complex. Our Chef are award winner Chef and certified train the trainer course.

PROFESSIONAL CHEF & MALAYSIAN CHEF

                                                             CHEF

                                                           Live Grouper Fish



Absolutely, the freshens the best for steam. No need specialties or  skill for cooking the dish. The simple ingredients the best it is taste.

1. Julienne fresh ginger
2. Slice Mushroom

Steam for 15 minute, then aerve with hot light garlic soya sauce. Garnishes with fried gingger and coriander leaf. Beautiful when it is hot with steam rice.

L'apprenti Restaurant UPM

Young Manggo Salad wrapped with Vietnamese Rice Paper and Tmarind Glace

Safron Scallop Seafood with Lemongrass and Deepfrid Seafood Rolls

Angel Hair Pesto with Pine Nuts

Smoke Salmon and Papaya Coulis

MENU

Menu writing is very important skill for the Executive Chef.
This skill is developed by experience and the knowledge of your staff ? cook can deliver the food when is prepare. I love to writhe the menu, the recipe development and create the new dishes. From the menu we can create the art of presentation or the design of the food. Some how the menu writing need ayears of experience in cold kitchen, hot kitchen, fine dining and also pastry. This is one of my example menu write up recently for the working lunch at UPM.

MAJLIS MAKAN TENGAHARI

UPM BOARD OF DIRECTORS AND GENTING GROUPS CHAIRMAIN

L’APPRENTI RESTAURANT

9th. December 2010

MENU

RECEPTION DRINKS AND AMUSE BOUCHE

Fresh Lemongrass and Honey in the small Glass Flute

Smoked Salmon and Coriander Tar-Tar on Toast

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APPETIZER

Gratin of Scallops

Coriander Hollandaise Sauce, Peking duck Comfit with Poached Asparagus Salad

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SOUP

Black Pepper Chicken Consommé

serve with cold young mango kerabu in the rice paper roll

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MAIN COURSE

Cod Fish

slow baked in the oven serve with hailam style wanton noodles and marinated mixed gentings greens salad

OR

Wagyu Beef Tenderloin

sous-vide cooking marination with perchick spices and maxim truffles potato

Garlic sabah sprout

DESSERT

TAPAI ICE-CREAM

serve with assorted New Year fruits and berries

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Freshly Brew Coffee or Tea

RM 100.00 NET PER PERSON

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