Cooking is something we do to fulfill our desire of taste, hunger and palate expectation. Ingredients vary and there are plentiful. Let's tweak abit on the same ingredients to indulge a new experience.This Cook Book represents the menu of restaurants which anyone could execute at the place or home.
The ingredients are clearly illustrated and method made so easy. This is a precise work formatted to theory. Now everyone can cook.
- Educating the simple steps of cooking with tips
- Ability to teach and further elaborate in cooking
- Able to calculate the cost of the recipe in justifying the selling price
- Price positioning towards market expectation
- Educating the cooking techniques
- Able to summarize menu towards theoritically and practically
- Teach, conduct and create menu for primary execution
I am a fully qualified Chef with numerous experiences in hotel, restaurants and other establishment concepts. Being in this industry, from a very young age, I have graduated, now certified as a Diploma holder in Hotel Culinary Hospitality by American Hotel Culinary Association. This made me to crave further in the kitchen world, working with many high profile Chefs, Michelin star rated Chefs, in Australia, Singapore and Malaysia. I have won recognition awards, publication exposure, media write ups, Chef competitions and lots of testimonial from past Chefs and collobration menu cooking.
Teaching is eternal, we learn, then educate to build our team, organization and future generation. I am a hands-on Chef, teaching many sections, as in Entremeiter, Saucier, Pastry, Butchery, Monger, Larder, Garde manger, Pasta and in trend Molecular gastronomy.
Sheila Wong Yen Min
With these easy to understand and execute recipes to guide my cooking process, there is no more excuse for me not to enter the kitchen and start cooking a dish at at time for my family.
Chong Aun Keong
Easy and simple to understand