Random pictures from Mandarin Oriental

Fancy some 5 star selection of cheese?

Selection of cheese. Price at 60 Pounds. yeaaa I know.....

New on the menu. I think it's called Apricot delice. It has white chocolate mould with creme pat and crunchy candied nut inside.
Oriental mandarin Apple crumble with raspberry.

Sweet pastry sticks for garnishing cremme brulee.

Brioche fillings of creme pat, orange confit and pecan nuts

Energetic chef at work. Chef wilfrado
The Oriental Brioche

Petit fours. Fudge, raspberry jelly, flapjack, chocolate crunchy, macaroon, madeline, dacquoise, muffins, lemon meringue mini tart and nougat.
moulding a chocolate for gifts

Mise place for Carrot cake. I dont like grating carrot this much.

Preparing the tins

Carrot cake mixture.

wallah
Mini tart casing, Just Baked.

Some weekend activities at home...

I made some mashmallo together with chocolate brownie cake.

This was very nice I cooked at my aunts place. Boneless Rosemary chicken

Day 3

Hello Chef Cooper. I just thought you wanted to know how am I coping. So far it had been great and yesterday I had the chance to learn chocolate tempering. It was not easy. the interesting part was scrapping the temperature checking. Melt it to certain degree temperature and it must be accurate. We did white chocolate slabs for Raspberry milliefuille.

Fantastic! Chocolate tempering

Anyone want wants to become a Chef? You can start peeling the Apples!

I was making Apple Puree. Once cooked, I had to put in a muslin clothes to extract the excess liquid.

Doing my mise en place for Raspberry slab. This was the ingredient making the sponge layer. Whats so interesting about this was that we need to use Raspberry which had been dried and grinded which of course turned into powder.

The Raspberry Powder.

The Oriental Mandarin Hyde Park. It use to be called the Hyde park Hotel. Marco Pierre White got his 3rd michelin Star here.

Some of the afternoon tea desserts we prepared. Raspberry Milliefuille and Baileys Opera.

SCONES! Lots of fats! We made jam rom scratch. It can't go any fresher than that. I was disappointed when I found out Empire Hotel in Brunei uses manufactured Croisant and bread rolls.

This shot was taken from the Foliage with One michelin star to its name.

Cold Kitchen preparing Blueberry souffle' with basil puree, Blueberry jelly, Ice cream and fresh mint crisp.

Finally in London

this morning, the smell of London at 7.30 a.m. Walked up the underground stairs out to knightsbridge. Beautiful hotel sits right at the opposite... Mandarin Oriental Hyde park. Im lucky enough to be able to get my trainning here. Im glad the chefs are friendly. I was so excited but I guess i was a little bit off. I kept forgetting stuff. hopefully things will get better starting from tomorrow. I miss you love. teruk eh, I was not fit. I was quite behind and slow. Id do a comeback tomorrow.

pol'