KimmyKokonut

This week I have started a special bread intensive class at school. I know, I know, I graduated Culinary School last month. But there is still more to learn! I am not interested in taking the desserts and breads program (please, baking with endless eggs and butter? not my style) but I get so excited […]

The tempeh story: Once upon a time there was a girl who thought tempeh came from a magical place and underwent a laborious process in which fairies danced and chanting was necessary for the tempeh to be produced and brought to market. This girl revered her tempeh for its nutritional content, tastiness and versatility. She […]

So far I’ve plated my entree (but it’s too ugly to post), my appetizer and here’s my dessert. My first attempt was quite embarrassing. Somehow I had the brownie in a triangular shape and I quenelled the ice cream and my dessert became a vagina on a plate. I think this plating is much more […]

Appetizer: Bok choy, morel and goat cheese wontons. Soy-ginger dipping sauce Salad: Wood sorrel, arugula, taro croutons, pickled fiddleheads, dried hibiscus, lemongrass vinaigrette Intermezzo: Shiso granita, adzuki gelee Entree: Macadamia nut encrusted tempeh, coconut lime sauce, mango salsa, forbidden rice, pea vines Dessert: Mocha poi decadence, strawberry ice cream, li hing mui

One step closer, still a lot of work to do. I don’t quite understand yet how chefs can come up with menus at the drop of a hat that have a theme and flow between courses. It must get easier with experience, or they all steal someone else’s ideas. This COD (Chef of the Day, […]