Hi guys from the first page i see some of your are in Taylors doing culinary arts. I would like to ask any of your would like to sell me your notes like the recipe that your learn from class like what need for maripua, how to cut batonei stuff like that. Did anyone take down notes? Bcs after spending my first semester with Taylors kinda dissapointed for the important practical classes no notes at all from my chef, just watch him do it then you go and do it yourself if wrong then he will scold you nicely.WTH man i pay so much money this? It just like watching AFC channel and at least AFC channel say you can get the recipe if you go to their web site... So anyone here don't want your notes or willing to fotocopy it for me? I will pay for the fotocopy and also will pay some commision for your work..

If you want to buy my textbook (check my signature), I'll give you super best student price

Anyways, I remembered my college days that the chef will always give the student the recipe/notes before the class start, you should ask the chef that the 'all' the students are having a hard time learning without notes, maybe he'll consider at least.

Hey bro sorry but im only looking for semester 1 notes from any taylors student here. Most proberbly semester 2 will be a different chef already.

pm me if u need free tuition for it as i'm willing to help to nurture new talents as i have taught demi chefs under me on basic cuts like julienne, batons, mirepoix etc

Hi there guys ! I just graduated from high school and just finished SPM .
I like cooking , but I never tried a job in a kitchen . I only cooks at home whenever I am free . I had a thought of studying DIPLOMA in CULINARY ARTS .
But after reading previous posts in this forum , I fear that I may not be able to cope with the pressure of being a chef .
What does it really takes to excel in this field ? and should I get a job in a kitchen during my free time while waiting for my SPM result ?
My dad said chef is a hard pathway

Hi thank for offering help. But at the moment I'm just looking for notes. Do you know any book that I can buy from any bookstore that have all this info???

Term 1 notes ah?
i throw until dont know where de. but i got 1 very good books. can give u the name if u interest, go and borrow from Library then

---

Added on January 2, 2012, 8:41 pmYouloong u should really go and have a part time in kitchen as Kitchen helper to guide you or let you feel hows life work in kithen then u will know.

i can say 90% of people wont end up doing in kitchen line.

This post has been edited by munak991: Jan 2 2012, 08:41 PM

yes u must really hav passion, determination n patience as well. the best part is u must find some1 who u respect as chef n work under them from scratch

try Professional Cooking by Wayne Gisslen (7th Edition)

or larousse gastronomique

i believe these books u don't hav buy it juz loan it from the library whre u studying or get some1 else to do it 4 u

yeah i would say 99% would be doing it

Hi bro can give me the name of this very good book please...

Practical Kitchen Work : The Basic Arts of Cooking

Edition B.P.I
5,rue Duc - 75018 Paris

btw the book cover is like this, but in English, and it got French version too


im not calling u to see the cutting method or etc. but imply the cooking method.

FYI Taylors Lecturer use this as basic recipe huhuhuh

This post has been edited by munak991: Jan 6 2012, 01:56 PM

what do you all think about culinology offered in taylors?
is it good ? I'm interested in it...but I don't know if it's good enough..

before u go for it,
its a whole new course

This course its a mixture of Culinary Art + Food Science/Tech
Soooo when u come out, you are most probably working in R&D dep in Nestle or any food industry

Hi there again , I would like to ask ..
Is KDU a good college ?

today i made chocolate mousse cake~~it was simple and easy although patience is a key to made this baby



This post has been edited by melvin91motorola: Jan 17 2012, 12:01 AM

Hey wta is this true. My friend today went for internship interview at a hotel and the hotel told him to go get a shit test first? That's right a shit test, he has to take some sample of his poo & take it to a medical lab to see if he has any bacterial?? All chef must go through this????

---

Added on January 19, 2012, 5:39 pmHey wta is this true. My friend today went for internship interview at a hotel and the hotel told him to go get a shit test first? That's right a shit test, he has to take some sample of his poo & take it to a medical lab to see if he has any bacterial?? All chef must go through this????

This post has been edited by JustcallmeLarry: Jan 19 2012, 05:39 PM

Wah which hotel is that. Got very strict rules. Went internship before never asked for such test. They just gave uniform and start working already

---

Added on January 21, 2012, 12:04 amdepends on which restaurant you are stationed at. if just coffee house, no skill needed for clearing table. If you're working at a fine dining restaurant now that's a different story. they usually expect more and proper ethics are usually required.

---

Added on January 21, 2012, 12:09 amI would say, choose DCA ONLY if you LOVE it and have a true passion for it. If not, you are better off studying anything else but DCA

This post has been edited by Shizuru: Jan 21 2012, 12:09 AM

oh yes, this is implemented by some of the hotel, typhoid is the disease they trying to prevent.

even we student have to jab every 2 years. Even u need a cert or a medical care card to let hotel verify before u can enter there to work

---

Added on January 21, 2012, 1:23 amNice mousse cake, it seem like u have good presentation skill, u can touch it up and practices more to make a wonderful cake =)

---

Added on January 21, 2012, 1:24 amHey Shizuru, may i know which batch r u from??

DCA student too? xD
btw checked ur blog seems like u r chef john fan too lol

This post has been edited by munak991: Jan 21 2012, 01:24 AM

DCA and BCA 3rd batch UiTM Graduated October 2009

and a BIG fan of chef john

This post has been edited by Shizuru: Jan 22 2012, 08:46 PM

Ooo senior, what u currently working as?

This post has been edited by munak991: Jan 22 2012, 11:28 PM

self employed. currently supplying frozen roti jala