Cilantro Culinary Academy - School of Culinary Arts

Cooking Academy....Culinary Arts...??!  Taking the interest of cooking & baking one step further and become the 'MasterChef at Home'. Oh wow! That sounds rather too ambitious of me...I think I better stick with what I do best, "Work from Home" and "Cooking for leisure" ;-)

Received an invite from a publisher of  Food & Travel Magazine (Singapore) to participate in their Festive Cooking Demo/Class with Chef Bernard Lee at Cilantro Culinary Academy, *click for info* located at USJ Sentral, Subang Jaya nearby Mydin Mall & Summit.

The Class was scheduled to start at 11:00am and finish by 2:30pm but as usual waiting for some late comers to arrive some got lost, not familiar with USJ area and stuck in a 'Saturday busy traffic' bla..bla..bla.

Finally at noon, all 30 of us (I think..or maybe less)  were ready with our printed recipes & pen as well as  the jovial Chef Bernard, he's so ready to roll up his sleeves and begin the demo class....

How to skin & fillet a salmon..? fuhhh susah woo ;-)

"Listen & Absorb...."

Left:  Cold Prawn with Salmon Gravlax on Toast    Right:  Mince Pie

Lola thought that she was the youngest participant...teet wrong!!

aha...the youngest & cutest particpant who luvs Pop Cakes so very much! 

 she just sat in the baby highchair next to her mom during the whole 2-hour session without any complaints 

Good Girl...So behave!

Among the three featured recipes, Pop Cakes /Cake Pops of cozlah my luv of all...suweeetttttt gorgeous taste! After this no more Starbucks Cake Pops & can eat more than one YeaY!! ;-) 

Chocolate Ganache 
500 gm - Dark Chocolate Coverture
450 gm - Cream (boiled)
50gm    -  Butter

Method:  
-Cut the chocolate coverture into small pieces
-Boil up the cream onces its boiled pour it into the chocolate eith the butter
-Constantly stir until the chocolate dissolved and set it at a cool place

Pop Cakes 
500gm   - Sponge Cake (any sponge cake will do)
As need - Chocolate ganache
(put in the freezer for some time)

* Chocolate ganache ratio depends on the moisture and the type of sponge cake.  You may decorate it as you wish by using colour balls, chocolate or candy fruits.


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Hope to try the recipe one of these days or anytime soonest. A big thank you to Cilantro, Chef Bernard & especially the organiser Regent Media for inviting me and the gang ;-)

Nitey nite!

*2  more sleeps before we say goodbye to 2011 and welcome 2012!**