ASIAN IRONCHEF: January 2008

AS A CUISINE CHEF

INITIALLY WHEN I STARTED TO WORK IN THE KITCHEN,I FELT THAT I CAN’T COOK THE BEST FOOD TO MY CUSTOMERS IF I DON’T UNDERSTAND WHAT I’M COOKING. I WAS VERY INTERESTED TRYING SOMETHING DIFFERENT, SOMETHING THAT MY CHEF NEVER TEACH ME BEFORE. I RATHER GIVE IT A TRY AND SEE HOW GOOD I CAN COOK.
JAPANESE FOOD IS A VERY UNIQUE CUISINE IT HAS MANY GOODNESS BY EATING IT DAILY.
EQUIPPED ONLY WITH A PAIR OF SUSHI KNIFE I WILL TRY TO IMAGINE TO TURN MOST OF THE FOOD WITH IT TASTE OF MY OWN FUSION STYLE OF JAPANESE CUISINE. UNDERSTANDING HOW IMPORTANT FOOD ARE TODAY THAT WE HAD TO TAKE IT EVERYDAY. I ALWAYS USE THE FRESH AND THE BEST INGREDIENT EVERYDAY AND I INSIST TO COOK MYSELF EVERY EACH OF THE FOOD THAT BEEN SERVE EVERYDAY, TO MAINTAIN THE QUALITY,TASTE AND PRESENTATION OF THE FOOD.

ASIAN IRONCHEF

1/09/2008

cashfong live teppanyaki flying egg!

BADGES OF ROTISEURS

global chef club

Blog Archive

SUSHI CERT

HACCP CERT

AS A CUISINE CHEF

CERTIFICATION

14/11/2007

THK FOR VISITING

ASIAN IRONCHEF

1/09/2008

cashfong live teppanyaki flying egg!

BADGES OF ROTISEURS

global chef club

Blog Archive

SUSHI CERT

HACCP CERT

asiaironchef

AS A CUISINE CHEF

CERTIFICATION

14/11/2007

THK FOR VISITING