ni cikgu buat.. there are mistakes happens everytime, but.. tips from the expert, jangan gabra! everything gonna be alright, everything can be adjusted and cover..
there are participants from england, india and singapore joining the class..
with Chef Notter, Chef Ko Wai and Chef Tan (Malaysian team)
4 hours of work by my teacher..
notice those chocolate display at the back?.. it's from another class with chef stephane treand.. eh cemana eja nama dia tak reti.. betul tu kot
during the demo
with chef notter and chefstephane
certificate received from Chef G.. but, my name..wrong spelling laa.. Jean!!
fairy by chef notter..
my under the sea sugar display...
unfinished work.. see my swan neck standing tall.. but that wont last long..
me and chef notter
fairy tale by ewald notter.. i don't know what's the name, just making it up.. hehe
under the sea
flowery dance - most of our swan's neck were distorted due to the strong humidity that day. hujan je.. huhu
last year sugar display design and handcrafted by chef notter... still intact and beautiful
huhu, tak puas hati, aku double confirm dgn Dat, my bro in law, hu.. lega.. ngam2 je time balik tu ada lagi satu session yg boleh join. tak boleh nak tamak2 buat 6 hari, 3 hari pun cukup la..
right after we'd arreived from GC that thursday morning, at 4am.. we headed home straight away and get ready for the class at 9am. huhuhu.. penat tak ilang lagi, sekali sampai kelas kena berdiri sepanjang hari.. hahah.. tapi working with sugar thats not only hot, but quite challenging for a first timer, memang tak sempat nak rehat.. it's a fast and continues job. furthermore, if we are continuously heating the isomalt mixture, there's no time to lose focus. tapi semua penat lelah tu berbaloi sebab dapat belajar dengan world champion.. huhuhu
And I had three fruitful day learning new things with best guidance and teaching by one of my idol in sugar art..