Adolf Family!

It was an honor to host birthday party for Adolf and meeting such a lovely family !
He fall in love with Thai food and this was perfect gift for him which organized by Monica.I hope he liked all the food we made and thanks for the precious gift for me to be one of your team- the cool t-shirt " Team Adolf".

A Great Night!

It was a great night with this group . I love to meet fun, interesting people and sharing experience . They mastered a good food - Nam Prik Ong , Crab fried rice and Tapioca pudding . Thanks for making another great time in my class.

All delicious!

What a great meals everyone made tonight! Start with glass noodle salad, pad kea mao chicken and  everyone favorite dessert-Mango sticker rice.Thanks for all joining me to all great cook and nice people.

Happy Holiday With Affirm Company !

It was a great team from the beginning until the end! Thanks Isabel who organized the group and everyone who joined me cooking all difficult dishes and great meals. The best team making Gyoza so far, ps love their music  !!

Happy Holiday With Mandiant Company!

A lot of guys from Mandiant and  two lucky ladies in this team.Thanks Chris again who brought this team join me their Holiday company party and hope to see all of you again next year!

Another great team from Genentech!!

It was nice seeing everyone again and thank for coming back for the third times cooking all great meals with me. I am looking forward seeing all of you again on Jan 25th, 2016:)))

Funnnn Goyza Class!!

It was nice to having everyone in my class and making those delicious Goyza-it is not difficult but a bit tricky with a lot of patient. Thanks everyone to hang with me and made all three delicious meals and had a super good time with all of you. plus a great champagne

Happy Birthday Carol!

It was very fun hosting Carol birthday!! It was her surprised birthday set up by her son" Seth ". What a fun group of friends she had and no wonder why after I knew her. Anyway, thank again to let me host the special day in my class.

17 times with Genentech !

It was super fun with another team from  Genentech !Thanks Shih-Chen who organized this great team. They are very friends and love to participate. After dinner, they had so much fun -dancing and talking. Lovely lovey people.

JusticeMatter Team Building!

It was a very fun class with this group for their second times with me. There are very nice people to work with and love Thai food. Thanks Ruthie who organized this group and will see you again next year!!

A Dark Night Class:))

I was super happy that this class went well:)) My main light was went off and we had a bit dark for our chopping station. Everyone so nice and very love cooking and eattingggggg, so there is no one complaint about the dark and enjoyed all the great meals they made. Thanks again for a fun dark night class!

Medivation !!!

It was a lot of fun with 34 people from Medivation !!!

Thanks Lisa who organized this cooking team event and thanks to everyone to make a lot of delicious meals. Having a great time with this team-great energy and good team work !!!!  Looking forward to having all of you again in 2016 . Have a Happy Holiday !!!

RPX Corporation !

It was a second time with this team and thanks to Doris who brought this group joined me cooking delicious Thai meals. Anyway, She is  not only a a great cook but also good baker. I got honor every time to try her dessert and this time was so so good . White chocolate cheesecake with raspberry sauce. Looking forward for the 3rd times.

Welcome Back Sunshine!

This was my first class after left for 3 months in Paris continue with my diploma in pastry program. We starts with the most popular course. Welcome winter with a Tom Yum Soup along with a most popular dish Pad Thai and same with desert, mango sticky rice . Love teaching so much and ready for more in this week.

La Boulangerie !!

I am so glad that at the end of the class we got to make all la boulangerie, esp the Baguette because this is what I eat every single day here. Baguette will be the first thing that I will miss when I go back to SF .The aroma of fresh baking every morning with every corner when I walk from my house to school or even during lunch or evening because here you get the fresh baguette all the time. I also like the way that I can buy baguette here- half baguette please or  " une demi baguette s'il vous plaît " because I eat alone and the half of a loaf is perfect for me. Anyway,  now I never order just half because it is not enough😂😂. 

I admit that I am fall in love with french baguette “ and can’t wait to try making it  when I get home which I hope it turn out as good as I made it here. 

What a nice treat again, In the demo today chef prepared some meat for us to eat with a fresh baked-baguette and other kind of bread and it was fillies me up for my lunch after demo in the morning - was so so good !! I also found that I also like French sandwich bread which is soft and has a flavorful tasted which I did it as well beside baguette today . Well, I could have a baguette and bread party ,don't you think ?

Croquembouche

Croquembouche and it means crack in the mouth!!! It is a traditional wedding show piece in France or even Italy and UK . This one , the base is made from Nugatine almond crisp and piled up with choux pastry into a cone shape with using a caramel to stick the choux together . It took 6 hours to put all pieces together because it is all about cooking sugar in the right stage and essemble it after all!! Plus, Nougatine is very easy to get cracked and have to stuff the pastry cream in each choux , so it took a lot of patient  to finish this cake . 

Trimophe Aux Noix Or Walnut Cake!

I get to make another macarons in this class because we used a macarons for decorate the cake. I would say - after come to lesson 16, the more we learn the easier I get to make all type of mousse and cake now.We make a biscuit sponge for a base and the caramel mousse with caramel glaze. Up till now, I can confirm that french dessert is less sweet and more light than American dessert. We also have to make a caramel candies for the decoration beside the macaroon shell. This time, we use a swiss meringue instead of French meringue as well. I can eat whole cake myself, not too sweet and not very heavy surpassingly.I am sure this could cost a lot of $$ if I put it in any pastry shop..

Trimophe Aux Noix Or Walnut Cake!

Entremets Passionata!

Entremets Passionata

 Merci chef ! 

                                                     

Adding an artistic to this cake , we  painted our batter on the baking sheet- like a swirl between red strawberry and egg yellow color. The cake is not sweet at all which I like and crunchiness from coconut almond dacqouise as it is a base of the cake.

It’s very similar to a passion fruit and raspberry tart that I made in this class before but the cake is difference for the base instead of a tart dough . Also, the passion fruit cream and the mousse much lighter in this cake . Glaze with a intended color of raspberry and under the glaze is a strawberry which you can see through under the shiny glaze. If you love mousse and not too sweet cake then this would be it! 

Dôme Aux Marron

    Dôme Aux Marron

Dôme Aux Marron or Chestnut mousse cake an a components of hazelnut dacquoise , chestnut mousse and cover outside with chestnut cream to get a velvety texture then a fun dark chocolate spray to give a good looking cake ! . The shape should be a dome as a name but today I ran out of the cream so my cake wasn't look as much as dome but I  happy with it . It is interesting that normally don't like so much Chestnut but when it come to be a chestnut cream it's give a very nice favor and i kind of like it, especially the spike looking is remind me of Durian, fruit in Thailand . The cake texture crunchy a bit from dacquoise and a bit sweet and creamy of combination of mousse and cream was nice . I have to confess that I actually ate 2 plates of the cake in the demonstration room and don't know what to do with my weight now after come to the lesson 14:((. Anyway, chef demonstrated another dessert- Banquettes Aux Maroon which is very beautiful and I would love to make it as well. it is base form sweet pastry dough , filling with almond cream and topping with chestnut cream.

Banquettes Aux Maroon

Trésor vanille-fraise des boise!

Trésor vanille-fraise des bois (Wild Strawberry Vanila"Treasure") 

It is a great looking, gluten free and simple cake to make . The cake base from almonds dacquoise then shape as a dome which has layer of strawberry mousse and strawberry inside then cover it with chiboust cream. The challenging is not to burns my dacquoise while caramelizing and I am getting better with that ;). My cake went well and decoration was simple - just go with the name of the cake , so I add a lot of strawberry . Anyway, Big thanks to the Chef today for all the helps!