any1 has the latest itemised statement of the tuition fees for the CA degree program? i heard it's a lil over 70k

It's just an excuse to uniform up guys.
girls have hair long enough to tie up. if you have hair that long.... maybe you can tie up but only if they don't think it's gay for guyz to keep long hair in the first place otherwise they will suggest you to cut it for reason 1.

anyone got any clues where we can get knife sleeves/sheaths/case?
already got a bag but dunt want to get tool box like what was reccomended by seniors

looking for something like these:
http://cutlerycuts.com/knifeprotectors.htm

This post has been edited by maxsia: Aug 4 2010, 09:26 PM

if i can afford to buy OVERSEAS online, i wouldn't have tried to find an alternative locally...
now im so depressed, scare will accidentally cut through the bag because too sharp.

http://www.giesser.de/cms/index.php?article_id=36&clang=1#
also German knife makers,
i think can be considered similar sharpness as zwiling.
Handles.......... are colour codded.

it was free!


































When i paid my term 1 fees in Taylors~
BTW, i just noticed the chef knife uses a Convex edge, which is why it feels very sharp though without the reflective edge you would expect to see on a regular knife.
on a side note, anyone knows where i can get sandpaper of 5000 girt/ 5 microns and 9000++ grits .3~1 microns?
i really need it for maintenance of my knives as a sharpening stone would turn it into a secondary bevel.

where's hokatsu? you mean the filleting knife and paring knife?
i'm quite surprised they get those china rm2 spatulas and comb scrappers for us.... as well as the metal spatula, they feel like buzzkill in a professional knife/equipment set

IMO performance is not about the knives, it's this:
http://www.youtube.com/watch?v=4--HIDogrc8

even if Santoku is like the best kitchen knife around, i would think that it's because of it's steel composition; Japanese made knives are actually harder than German made knives

Thanks for the tip, btw, where do you get your meat thermometer?

as far as i know, Taylor's University College already offers a degree course for CA. in collaboration with the university of toulueese france or something, you'll be receiving a bacpro france degree and you get to go to france for 2 weeks in your final year.

lol, twas my frustration quite awhile ago as well, but if you're going to get a decent education, most of the degree programmes ranges there 50~70k++ and for the extremities would be medical courses

twould be better to get into something you would like and start from a lower certification than to pay a lot for something you don't really like, and if you don't really like, you won't really perform well, and if you can't perform well, you don't get paid well in your jobs.

or you can try the multitude of financial aids offered by Taylor's, check the customer service there for more information.

bump thread 4 fun

eh how come you know one? eat b4?

bought a digital probe thermometer! w00t

this one is slow on the response.... the meter gradually increases by a few degrees per second... but still it needs about a minute to reach 70 degrees Celsius from room temperature...

the package said 200 degrees =x

but what kind of application would you think is it useful for that high temp anyway? the food would've been burnt by then right?

the update is seriously annoying me, like 1 sec interval and the time for the temperature to match the food temperature is very slowwww.. it goes like 35, 38, 41, 43,46, 49, 51, 54, 57, 59, 60, 62, 64, 66, 68, 71, 72..... with 1 sec intervals that's 17 seconds.... i'm just scared if i'm handling food on high heat, my food would be burnt by the time i measure to get the internal meat temp right =x

This post has been edited by maxsia: Sep 13 2010, 01:08 AM

same here , heard the course is coming out in inti soon

nice update

Hocatsu is pretty easy to find near Sunway's industrial park.. it's where i got my probe xD

wow, Eurochef has a really nice catalogue! I'll go pay them a visit once i saved up some $$ =X, How are the pricings? looks kinda expensive

yes, i would recommend science as well as there would be more options for future development, in case he likes science stuff, he can study food science which enables working in a production factory, or maybe some other r&d on food.

The option for science stream is just so that you can get a lil more involved in the scientific part of cooking like calorie count, nutritional value, the egg coagulation reaction and what's that got to do with our food. carcinogenic properties, etc etc....

From the way you stated, it looks like your bro knows what he's doing. and since he already has the talent, there's little need to persuade him to go to science stream.

On the other hand, i've had heard things like students in arts are lazier than sci, so if your school has this issue, it might just be a better choice to dump him in sci so he might not get too influenced....

This post has been edited by maxsia: Sep 24 2010, 01:50 PM

speaking of arts.......
how do all of you attain what they call "Culinary Personality"?
something like yourself on a plate.
I've been flipping recipes all over and there doesn't seem to be anything that fancies me.

Then i've seen plating designs that are really just amazing... how do they do that?
"a wok through time" by Sam Leong shows amazing plating and designs even i thought was impossible for oriental cuisines.

munak... your MAP regarding Eurochef must be updated.... they're not at Jalan raja Chulan anymore =X, google did not update...they used to be there like 3 years ago.

i went there this morning and had to drive another 20 minutes over to Hartamas complex to find them X_x

http://maps.google.com.my/maps/place?hl=en...718417390160017

This post has been edited by maxsia: Feb 12 2011, 09:50 PM