ProChef360

Chef-a-Go-go Volume 1 Issue 4

August 4, 2008 · Leave a Comment

 

Volume 1 Issue 4- Monday August 4th, 2008

 

Reality e-letter

 

This is a continuation from the Chef Shane – The Culinary Globe Trotters’ feature article in the Chef-a-Go-go e-letter.

 

At the moment, Matthew is thinking the worst, cementing his “Chef’s frown” into place as he imagines me lying back surrounded by empty Angkor cans and admiring women.

 

In actual fact I am in an internet café, and only through choice of abode.


In my last place in Bangkok we had Wi-Fi throughout the building, so I could often work, play, tease, communicate, do business and move my finances in between buying food from street vendors, having a beer with friends, or watching a movie.

 

There are a lot of ways to benefit from “globalisation” whether you eat at McDonalds or not.


Staying in touch, getting and using money, phoning home, taking pictures, it has all changed.

 

Email

 

I used to love having the email address and web space from my internet provider at home, but moving house or suburb often meant changing email address. As did changing internet provider.

 

In the old days, email on your home account was faster, more secure and with fewer limitations. Now it is the other way around.

There are some great options with web based email these days, and you can keep the same email address no matter how many times you move or change providers.

 

What is web mail?

 

Quite simply, email that you have to check on the internet.

 

The big ones are Gmail, Hotmail and Yahoo.

 

I personally have used all 3 and recommend Gmail as it is the most reliable and functional with the most generous features and the fewest limits.

 

Gmail also offers free “Documents”- which allows you to view spreadsheets and word documents on any computer – even if it doesn’t have office software.

 

It also links to your blog, your online photo albums, your newsreader and rss feed reader, and your personal webpage.

 

http://mail.google.com/

 

Hotmail and Yahoo are also massively popular

 

http://www.hotmail.com

https://login.yahoo.com/config/login_verify2?&.src=ym

 

What you are looking for with web based email:

  • Fast loading and simple. Not too much fancy stuff
  • Reliable and easy to use
  • Large size limit for attachments (at least 2MB each. Better if it is 5 or 10MB ea)
  • Large storage space (more than 5GB)
  • It’s good if you can combine mail accounts, or check all accounts together     

http://email.about.com/od/freeemailreviews/tp/free_pop3_email.htm

 

A lot of web based email allows you to download it to your computer or open/ check it with you usual email software (often Outlook Express, Outlook, Thunderbird, etc).

 

This means you can use your webmail as if it were “normal” email and store it on your computer.

 

Other web mail allows you to check all of your email accounts through your single webmail account.

 

http://email.about.com/od/freeemailreviews/Find_the_Best_Free_Email_Accounts.htm

 

Why email?

 

Instant, accurate and flexible, email zaps across the globe in a split second and is adaptable to your needs.

 

It is also FREE.

 

It is easy to format and make text smaller or larger.

 

You can add sound to your email, and attach photos, videos and voice files.

You can link to a web album to show your photos instantly, but MORE importantly, a good free web email address serves as a constant point of contact for us, remaining stable even as we change jobs, houses, phone numbers, fax numbers, countries and more.

 

Photos

 

In the good old days, one could either be a wastrel and burn rolls of film on a whim – or camera shy, clicking only the most special moments.

 

Digital photography has eliminated the need for expensive film and developing, and allows relentless snapping and excessive experimentation with no financial penalties or disincentives.

 

I like to use mine for food shots at work, and other shots elsewhere.

Think about your usage and pinpoint the right model for you.

 

What to look for:

 

5 megapixel + – this is how many ‘dots’ make up the image, if one were to break it down into the crudest possible explanation. The more the merrier. Over 8 is a bit excessive and gives huge file sizes (fills up your computer with big photos more quickly). Less than 4 is lacking in detail.

 

Good quality lens this makes a big difference to the image quality, and NOT the brand.

 

Long Battery Life – I ALWAYS buy a second battery, it just isn’t negotiable. You WILL run out of battery at a crucial moment. Choose a camera with good battery life and buy 2 batteries and you will always be ready to go.

 

Zoom – Forget digital zoom. The optical zoom is the only one worth using. 3x zoom is standard on all cameras, 7x is standard for big cameras, 10-12x is very good if you can get it. A big zoom means a big lens, and a big lens can’t fit in a very small camera, so this is a trade-off right here – size for zoom.

Zoom is one of the most used features. Realistically, if you get a high definition compact camera, you can “zoom” by cropping the image in Photoshop or Picasa, but it is not the best or most efficient way.

 

Buy for your needs If you don’t know much about cameras and don’t want to, then buy a compact – a small camera with mainly automated features.

If you want to take pictures anywhere and everywhere, also buy a compact.

These small cameras fit in a pocket and can be whipped out with OK results almost anywhere.

 

Check the performance on night time or low light shots. I have problems there.

 

If you want to play around with settings, be artistic, or do some more advanced photography, have a look at digital SLR cameras, or there cousins with most of the features of a manual camera but slightly condensed.

 

Now you can get the same results as with film, and choose all settings as you would with a regular SLR camera.

 

Of course, if you get a semi professional camera, or one with a big zoom, it will be a LARGER camera which makes it less discreet and more difficult to carry and use.

 

Review it online

 

http://www.dpreview.com/

http://www.steves-digicams.com/

 

After you have the photos:

 

Software which is free and easy to use.

 

Even YOU can make your photos look good with Picasa.

http://picasa.google.com/download/

 

The best features here – red eye removal, instant auto-fix with “I’m feeling lucky” and the amazing “straighten” tool which is easy and effective.

 

Another essential feature is the “export” function and the “email” function which lets you resize your photos for whatever purpose you want with 2 clicks.

 

Or – email the photos you have selected with one click, and it automatically makes them the right size and sends them off through your Gmail account.

 

You can also organize photos on your computer with Picasa, and store them online and share with friends – or not.

 

Web Albums

 

http://picasaweb.google.com/home

http://www.flickr.com/

 

Emailing photos

 

PLEASE re size your photos if you email them.

 

Many people have limited speed connections, or in the case of Chefs, limited patience.

 

Photos directly from your camera are LARGE. They should be 2-5MB each.

 

If you attach 5 photos it can be 10MB and too large to send.

 

Using basic photo software to send or resize your photos makes them large enough to fill a computer screen in vivid colour and detail, but small enough to send and download quickly.

 

A solution to this if you WANT people to get the big hi def photos is to put full size photos on your web album on the  internet, and invite selected friends to view them, (or make the album public so anyone can access it, as you prefer).

 

Then the people viewing the photos can look at a small version, and download the full size pictures at their own pace.

 

Money

 

Those travellers’ cheques were always a hassle in the old days.

 

Cash was even worse.

 

Now we need only have our trusty ATM card or credit card in order to get cash overseas.

 

Bank ATM’s overseas

 

Bear in mind that the safest way to travel is with one or two CREDIT CARDS even if you do not wish to use the credit facility on them.

 

When you need funds it is faster, cheaper and easier to use the ATM than it is to queue in a money exchange.

 

The notes are crisp and clean, and the exchange rate is better than shopping around.

 

An ATM will usually accept visa and mastercard, and most major bank network ATM cards from around the world.

 

Definitely the cheapest and most convenient option.

 

CAUTION about having ONE source of funds.

 

If you have one card and it is lost or damaged, it can cause inconvenience.

Also – some debit cards and smaller bank debit facilities are not available in entire networks overseas.

 

A credit card allows you to use the ATM for debit and credit transactions as a rule, with the usual daily limit that applies in your home country.

 

You also have the option of taking an over the counter advance (in person, with passport as ID) against your credit card which is exempt from your daily limit.

 

If you are in a lesser known country with rare currency, don’t bring too much of it outside that country as you may not be able to change it back easily.

As many of us work in hotels, there is no need to say never exchange your money in hotels – the rates are exorbitant.

 

In the shit?

 
 
 
 

 

Western Union and Thomas Cook do international money exchanges at varying rates, so it is always possible to get and receive money overseas with or without banks and cards.

 

You basically need an ID and the cash.

 

You give the cash, your ID, and then the name of the recipient and any ID or security required.

 

The receiver goes into the exchange, quotes the reference number, shows ID and walks out with the money at the other end.

 

Western Union advertise “15 minutes” from one place in the world to another, but it can be up to an hour or two to fill out the forms, queue and get the transaction completed, so if you are in the snow at a kiosk in Moscow waiting for cash from grant to buy warm clothes, there could be trouble.

 

Also consider that many Muslim countries have Friday off and most others normally Saturday and Sunday, so already 3 days are difficult for same day transactions.

 

Most of these exchanges operate 7 days – although hours do depend on each branch and country.

 

Instead of currency

 

In the old days you could swap bottles of Black label Scotch or a pair of Levis for almost anything.

 

These days, even gold is hard to unload without hassles.

 

If you are having currency hassles between countries, carry USD$ or Euros.

Every country will be able to swap these two into local currency.

 

Communications

 

Matthew has now been put at ease.

 

I was grinning at this end, thinking of him pounding his fists on the table as he searched for me online, trying to get this completed e-letter from me.

 

I was on “invisible” on Gmail, but saw he was there and tapped out “Hi” and seconds later he had responded.

 

And that is just checking webmail.

 

IM or instant messaging is excellent, and the main ones are again Yahoo, Hotmail/ Microsoft and Google.

 

Google’s Gmail has instant chat on the Gmail window, so whenever you check your email you can see your friends/ colleagues/ family/ enemies and chat with them at will. No software is required on the computer you are using, but it only allows you to chat with others if they also have Gmail and are in your address book.

 

Yahoo and Windows both have IM programs of their own, called “messenger”

These are a little different, in that you need the IM program to be installed on the computer you are using before you can chat.

 

MOST internet cafes have both yahoo and windows messenger, and once you install on your own computer, that’s all you have to do.

 

You have to download the program.

 

http://get.live.com/messenger/overview

http://messenger.yahoo.com/

 

You can even use this new IM called ebuddy which combines all the programs together and lets you chat with anybody on any messaging program you link up with.

 

http://www.ebuddy.com/

 

There are a few programs which combine different IM programs together.

 

Phoning Home

 

Very much like our friend “E.T.”, we can find ourselves overseas feeling a little estranged and out of touch.

 

As I was, last month in Bangkok munching nam sausage in between job interviews and reassuring calls to and from friends and family.

 

In the old days those wily telecom providers held our tender parts in their greedy hands, controlling every word through a breathtakingly arrogant pricing structure.

 

Since the internet, VOIP or “voice over internet protocol” has meant an opportunity for free or cheap phone calls and this is no longer a futuristic dream.

 

One company leads the market – SKYPE.

 

Skype is a small efficient piece of software which you download, set up and run on your computer.

 

To use its basic features, you need a microphone and headphones.

To use its video call feature you need a web camera.

 

Pricing is great.

 

To call anybody from your computer to their computer it is totally free for chat, voice phone calls, and video calls.

 

You can even do conference calls with more than two callers at once (like a group chat).

 

Both computers must have Skype.

 

If the other computer does NOT have Skype, or if there IS no other computer, you can use Skype to send and SMS or make a phone call to a landline phone, or a mobile phone anywhere in the world.

 

This is a charged service, but at a fraction of normal phone rates.

 

You need to open an account with Skype, and buy credit to make calls to phones.

 

It saves a fortune, and allows high quality, frequent calls for whatever purpose suits you.

 

Video call is GREAT for a couple of groups to hook up or for teams of old colleagues catching up, or to have a long lingering chat with that distant spouse or childhood chum.

 

http://www.skype.com/intl/en/

 

Please Note- At the time of publication the above links were operational. I offer my sincere apologies in advance if you have trouble accessing the full story via the links provided.

 

Safe travelling,

 

Chef Shane – The Culinary Globe Trotter

→ Leave a CommentCategories: Chef a Go Go

Passionate Chef of the Week August 1 2008

July 31, 2008 · 1 Comment

Heinz Klenner

You will find the beginning of this interview in the ProChef360 Weekly Wrap e-letter- if you would like to receive your personal copy of the e-letter please contact Chef Matthew J.G. matthew@prochef360.com.

 

 

 

 

 

 

 

I began by asking Chef Heinz;

ProChef360- Were you destined to become a chef?

Chef Heinz- For as long as I can remember I always wanted to be in the kitchen working as a chef, growing up as a child I had a great passion for cooking.

ProChef360- Can you offer a few words of advice for the chefs of tomorrow?

Chef Heinz- Be focused, work hard, learn as much as you can from good experienced chefs and do not think anything will be given to you for free.

I dislike young chefs, who think they can cook because they went to USD 36,000 per year schools, and think they will be stars on TV without the necessary experience.

Last but certainly not least, do not take shortcuts.

ProChef360- What are you hobbies and spare time interests?

Chef Heinz- I enjoy like photography, skiing and sailing, in addition I am about to make my scuba diving license.

ProChef360- What do you eat for breakfast?

Chef Heinz- Usually just a coffee or two.

ProChef360- What were your favorite foods as a child?

Chef Heinz- I grew up in the Austrian countryside on a family owned winery, I enjoyed most foods and still do. My favorites from my childhood are old Austrian home-style classics like Tafelspitz (Boiled Beef) and Kaiserschmarrn (Caramelised Pancake).

ProChef360- If you had one wish, what would it be?

Chef Heinz- I would like to have my own small place where I grew up, something like a 40 seat restaurant- a place where I can cook as I want without having to worry about the financial aspects. This wish is more than likely feasible for the last part of my career.

The parting words- why don’t you leave the audience

with a sentence or two to ponder over?

Chef Heinz- I have met many great chefs over the course of my career so far; consequently I am grateful to have worked with them and learnt as much as I possibly could. The bottom line is that it is the experience which makes us qualified, valuable, and distinctive.

ProChef360- Thank you for your time Heinz. It is nice of you to share your views and opinions with the readers.

Chef Heinz would like to share the following recipes with us.

 

 

Gazpacho Jelly with Baby Mozzarella

Recipe by Heinz Klenner

4 servings

Ingredients

80 gr baby mozzarella

12 pcs cherry tomato

20 gr basil pesto

20 gr black olive tapenade

40 gr rocket leaves

40 gr red onion

Salt and Pepper (to taste)

80 ml balsamic vinegar

20 gr brown sugar

50 gr toasted Focaccia bread

Gazpacho Jelly (recipe)

50 gr vine tomato

1 clove garlic

20 gr red onion

20 gr ea red and green peppers

20 gr cucumber

20 ml olive oil

10 ml sherry vinegar

gelatine (take 8 sheets to the litre)

5 peeled almonds soaked in milk

Method

Day 1

Prepare a gazpacho with the mentioned ingredients, season to taste. Make sure to add the almonds and oil last, to ensure a smooth consistency is achieved

Dissolve the gelatine and add to the gazpacho- chill overnight in a shallow flat bottom rectangle dish

Marinate the halved baby mozzarella with the pesto, refrigerate overnight as well

Poach the cherry tomatoes in herb oil @ 70 degrees Celsius until the skin pops off (usually takes 45 minutes) drain and chill. Reduce the balsamic vinegar with the brown sugar to have paint like consistency and chill

Day 2

Cut the gazpacho jelly into stripes (see above photo) just to have enough space to arrange the baby mozzarella halves on top

Trim the toasted slice of Focaccia toast to size, spread with the tapenade, top off with rocket leaves and red onion rings

Garnish with the balsamic reduction using a paintbrush. Give a grind of black pepper

Lastly add the poached cherry tomatoes. (looks a lot better on the bunch)

 

 

Pan Fried Fillets of Red Snapper, Mussel Veloute, Sautéed Baby Spinach

Recipe by Heinz Klenner

4 servings

Ingredients 

4 fillets red snapper- 180 gr each

80 gr peeled mussels

60 gr carrots, diced

50 gr asparagus spears

40 gr kipfler (la ratte) potatoes, diced

50 gr peeled, deseeded cucumber, diced

60 ml cream

100 ml fish stock (seasoned)

80 gr baby spinach leaves

5 gr rice flour

butter

parsley

dill

saffron

salt and pepper to taste

Method

Cut the snapper fillets into 8 pieces, score if necessary, season with salt and pepper

Pan fry in a hot pan with a little olive oil, pad dry, set aside

Blanch the mussels, carrots, asparagus, and potatoes separately, chill

Bring the fish stock to the boil, add the cream and allow to reduce

Heat some butter in a pan, add the rice flour and pour in the boiling fish stock mixture to get a smooth veloute

Season the veloute with saffron, salt, pepper, and chopped parsley, add the mussels, carrots, asparagus, and potatoes, bring it to simmer

Sauté the spinach with some butter, season with salt and pepper

To serve pour the veloute onto a deep plate, top with the sautéed spinach and the red snapper, garnish with some dill

Happy Cooking!!!

→ 1 CommentCategories: Weekly Wrap

Job Board Volume 1 Issue 4 Wednesday July 30th, 2008

July 30, 2008 · Leave a Comment

The following are the featured positions from this week’s ProChef360 e-letter. To have your position vacant or position wanted listed here please send the surrounding details to matthew@prochef360.com. To insure that your particular request is included in this section in a timely manner please fill in the details surrounding the position on the position specification form.

ProChef360- Featured Positions Vacant

01-00011 Sous Chefs- Butcher, Garde Manger, Baker- Shangri-la Ningbo, China

Shangri-la Ningbo is searching for a number of staff to join the pre-opening brigade. The positions are open for Chinese Nationals at Sous Chef level or above. Accommodation is available to those on single status. The starting date for the Butcher, Garde Manger, and Baker is set for the middle to end of September. Extensive experience in high standard European Cuisine is a necessity.

Junior staff is welcome to apply however the starting date for these positions will be approximately one month later in the year.

For further details or to apply please contact the Executive Chef Mr. Peter Trewenack directly via the following peter.trewenack@shangri-la.com

01-00012 Catering Chef- Shanghai, China

Catering Solutions based in Shanghai are seeking the services of a experienced Catering Chef. The position will be responsible for the kitchen operations at www.cateringsolutions.com.cn as well as kitchens at www.swfc-forum.com which are scheduled to open soon. To obtain further details or to apply please contact the General Manager Mr. Luc Froelich direct via luc@lunashanghai.com.cn

01-00013 Various Positions- Gran Melia Shanghai

The soon to open Gran Melia Shanghai are currently seeking to fill the following positions-

Director of Food & Beverage

Executive Chef- Western

Executive Sous Chef-Either Western or Chinese

Chinese Chef

Dim Sum Chef

The property will comprise of 700 rooms with 12 Food and Beverage outlets.

All positions are with expatriate salary according to experience with all associated benefits included.

To apply or to obtain further details surrounding the mentioned positions please contact Chef Alex executive.chef@granmeliajakarta.com, he is handling the initial stage of the recruitment process on behalf of the properties General Manager.

ProChef360- Featured Positions Wanted

02-00011 Head Production-Hotels/ Restaurants/ Commissary, Operations Manager-Retail F&B Formats or Training/ Audits

Chef Harkirat is looking to secure a further opportunity in the capacity of Head Production-Hotels/ Restaurants/ Commissary, Operations Manager-Retail F&B Formats or Training/ Audits. Chef Harkirat is open as far as desired location goes, he is willing to remain in India or relocate abroad with his family.

He has 20 years background in the field of food production with 2 stints in Europe to launch Indian Restaurants. Over 3 years of Corporate Executive Chef managing 120 F&B remote outlets and auditing, controls, training, R&D, vendor development, franchisee management and recipe development.

Chef Harkirat is available at short notice, for further details surrounding his career thus far please contact him directly via uberoiharkirat@yahoo.co.in

02-00012 Executive Chef

Chef Denis is looking to secure a further opportunity as an Executive Chef in an international 5 star deluxe recognized company such as Peninsula, Shangri-la, Mandarin Oriental or Four Seasons.

He has over 25 years experience, over the years has been aligned with Hilton and Ritz Carlton in numerous locations including Europe, Asia and the Caribbean.

His desired location for the next roll is Bangkok, Shanghai, Beijing, Vietnam, Singapore or Hong Kong.

Chef Denis is traveling with his family. For further details or to request his CV, please contact him directly via chefsjdl@hotmail.com

02-00013 Executive Sous Chef

Chef Heinz is looking for an Executive Sous Chef position in a large 5 star chained property- preferably in Asia, with multiple outlets and a busy banquet operation.

He is an experience Executive Sous Chef with 2 ½ years in the position. He has been associated with large scale properties in the Middle East and Europe. Chef Heinz has a solid European culinary background, as well as being experienced in food cost control, HACCP, staff motivation and menu engineering.

He is available from early September. For further details please contact him directly heinz_klenner@yahoo.de

02-00014 Chef de Cuisine, Banquet Chef or Sous Chef

Chef Bilal is seeking to secure a further opportunity in the capacity of Chef de Cuisine, Banquet Chef or Sous Chef in Asia, Europe or America. Ideally he would like to continue working in the 5 star environment. He has extensive experience in banqueting and a la carte. Chef Bilal is available from early October 2008. For further details you can contact via bilal.kassem@hotmail.com

02-00015 Executive Sous Chef

Chef Pankaj is searching for an Executive Sous Chef position in Australia. He has an abundance of experience and knowledge under his wing. In recent times he has worked with reputed international hotels, namely- Oberoi Group, Marriott Group and Peabody Group.

He specializes in Italian cuisine however, he is well versed in numerous others including; Mediterranean, European and Indian. He is available immediately, for further details he can be contacted via pankajvig@hotmail.com

02-00016 Japanese Chef

Chef Kenichi Kondo is an experienced Japanese Chef in all aspects of the cuisine. He is currently located in Japan, ideally he would like to secure an overseas posting. Chef Kenichi is traveling with his family. His English language ability is limited. For further details surrounding his career thus far he can be contacted via sakuranoki7777@yahoo.co.jp 

02-00017 Executive Chef

Chef Xavier Andres Ruis a Spanish national is looking to secure a further employment opportunity. He has a firm grasp on every aspect of Spanish cuisine. Chef Xavier is available immediately. Currently he is located in Southern China; he can be contacted via xaviandres@yahoo.es

02-00018 Pastry Kitchen- Chef de Partie, Demi Chef

Chef Nissanka is searching for a suitable opportunity in the pastry kitchen of a hotel in Australia. He is a Ski Lankan citizen holding the necessary documents to work in Australia. Chef Nissanka has more than 10 years experience in the pastry domain.

Ideally he would like to align himself with a progressive and professionally managed organisation where he has the opportunity to apply his skills and knowledge and expand upon then at the same time,

Chef Nissanka will be available from January 2009, for further details surrounding his career thus far please contact him directly nissankadxb@hotmail.com

→ Leave a CommentCategories: Job Board

Chef a Go Go Volume 1 Issue 3

July 28, 2008 · Leave a Comment

Chef-a-Go-go Files

Volume 1 Issue 3- Monday July 28th, 2008 

Off the Beaten Track – Indochina

Chill Out in Cambodia

This is a continuation from the Chef Shane – The Culinary Globe Trotters’ feature article in the Chef-a-Go-go e-letter.

Where to go:

I would recommend flying to Phnom Penh, spending a few days, taking a trip to the beach for a couple of days, getting back to Phnom Penh, then heading up to Siem Reap.

If you are just a temple freak with limited time to linger, fly straight to Siem Reap with a return ticket and spend 4 or 5 days.

About the destinations

Phnom Penh is the charming old Capital city with fading French architecture and simple streets. It is located on the junction of 3 rivers and has a feeling of gentle ‘organised anarchy’

Straight away after leaving the airport you begin to relax.

The traffic winds along, weaving in and out of each other’s wakes at a slow 40km per hour and the city unfolds around you – old but charming, poor but interesting with lots to gaze at.

The weather is warm but not overly hot, the breezes gentle and the skies blue.
Even in rainy season the climate is thoughtful enough to only rain an hour or two at a time.

I like Phnom Penh.

You can stay 5 star if you like, but the real pleasure is to experience Cambodia.

It isn’t that scary, and there are lots of sights, sounds and smells, so I would recommend staying on the river at Sisowath Quay.

A hotel costs from $20 to $80 along the riverfront, (average $30 to $45) but bear in mind that for most of this year there is a redevelopment of the riverbank with Japanese gardens being built, so MOST places don’t have a good view right now.

The FCC (Foreign Correspondents Club) is where the view starts – they have 4 deluxe rooms, and I would recommend the Royal Hotel on the Quay from $45 a night. It overlooks all the action. Get a riverfront room for that price.
Also check out “The Overlook” hotel.

Getting a riverfront room is awesome. There is ALWAYS something happening along Sisowath Quay, so it is never boring.

Behind the river, a few streets back, approach some bars for a $10 room with the basics, and cold Angkor beer.

Angkor is hardly “slumming it” – a great drop at a good price, but Beer Lao gives it a run for its money.

Of course if you are of the ruling classes, and simply can’t be seen without a label in hand, Heineken is also there in most places.

Surprisingly, most of the local joints have a half decent red and white wine on the beverage list for around $10 a bottle too.

Boeng Kak Lake is a renowned place (a few km from Phnom Penh city centre) for backpackers, hippies and travellers with all of the lonely planet merit badges, dreadlocks, loud leftist opinions and a penchant for ganja, tribal rituals and cheap rooms.

It also has more pickpockets and rip off artists preying on people due to the backpacker dynamic, so don’t be too naive if any transactions transpire.

The area has lots of budget guesthouses on stilts over the lake where you can stay from $4 to $12 a night and buy bootleg cd’s and dvd’s, hang out with young people, swap overland adventures, and stake claim to having been everywhere “before it came popular” – a great place to go for a sunset and have a beer at a guesthouse. If you get too wasted, lash out $6 on a room, or sleep on the pontoon!

Phnom Penh is often regarded as being dirty and dangerous. It is certainly no Singapore, but on my 4 trips there I have always felt pretty safe and the right hotel or guesthouse will point you in the right direction and take care of you a bit.

I have experienced this on each visit.

There are some dirty parts, like any city, but there is a certain relaxed charm to be savoured, and the city is a great place to unwind in during a lengthy tuk tuk ride.

The markets are vast and sprawling and the city is very inexpensive.

“Happy” Pizza restaurants offer Pizzas or Shakes enhanced with Dubious Herbs, illegal in most countries, and the choice of tropical drinks is outstanding.

Winter Melon juice and soursop juice are local canned beverages and they ROCK!

Most places along the riverfront offer the same type of fare.

You can’t (or shouldn’t) start the day without a baguette sandwich – the French heritage left behind some awesome French Bread making skills, and for $2.50 you can’t go wrong.

Definitely try “Amok” – the Cambodian national dish of river fish (or chicken) in a lightly Asian-curried coconut sauce, poured boiling hot over a handful of fresh lemon leaves.

Talking of river fish – the catfish and other river fish in Cambodia has re-established my faith in eating fish!

Although the rivers and lakes look brown and muddy, it is the freshest, moistest, most SUCCULENT fish ever, and it is stuck there in my ‘food memory’.

Every time I had river fish it was cooked to perfection, and less than 24 hours out of the water. A spectacular and long lasting memory from Cambodia.

The salads, after Thailand, are a bit disappointing, although fresh and good tasting. The Thai salads are so full of flavour, while Cambodian foods named similarly to Thai ones just tend to be bland and a bit sweet.

Vietnamese Pho is great in Phnom Penh, and the fruits sold everywhere HAVE to be tried.

The fresh fruit shakes sold everywhere are excellent.

People say that Phnom Penh is ‘not much to see’ 

  • Make sure you have a “massage by the blind” $6
  • Make sure you stay at the Royal hotel in a riverfront room and leave the curtains open. Wake up at sunrise with a view of the sun rising over the river as the “morning exercises” kick off a few hundred metres down the quay. Flex out a bit, then get up, walk up to the roof and have breakfast on the covered roof with a view over the whole river $45 hotel including b/fast
  • Eat “amok” in Kings Court Happy Pizza on the Quay 44
  • Have a “Happy Shake” $1.50
  • Take a tuk tuk around Phnom Penh during the day for 2-3 hours $15 for 3 hours
  • Take a tuk tuk around at night
  • See the Killing Fields and Tuol Sleng museum to get an insight into inhumanity and evil by the Khmer Rouge $20 taxi and entry
  • Watch a sunset at a guesthouse pontoon over a few beers at Boeng Kak lake after a Pizza at the Pink Elephant at the entry to Boeng Kak $15 including tuk tuk
  • Go to a couple of popular bars and clubs in Phnom Penh $40
  • Walk around and get some photos and explore the city up close
  • Visit the central market (Russian market) – some awesome foods to look at and try
  • Get to the park near the palace end of the river at sunset for the market with all of the fried insects and deep fried tarantulas.

Sihanoukville

This is the beach area a couple of hours away from Phnom Penh. Normally you’d take a taxi, and the best way to do this is to give your hotel or guesthouse an itinerary so you can get one price for all your activities and negotiate a good discount. 

The area is pretty sparse, with most of the action spread around the hills. Some interesting places include a snake restaurant with live snakes in tables and displays. Also the amazing fresh seafood that is available from vendors on the beaches at bargain basement prices. 

The bars are a little more laid back than Phnom Penh, and harder to find. Get a guide or look online and spend a few hours in each. 

Motorcycle taxis bump along everything from highways to muddy side streets and are a convenient and inexpensive way to get around. 

Eat, drink, relax, swim, photograph and indulge your vices in Sihanoukville. 2-4 days in Sihanoukville and the surrounding beaches is nice.

Siem Reap

This is the “tourist town” for Cambodia, and the jewel in the crown is Angkor Wat – a massive temple. However there are a LOT of temples in the area, and one of my favourites is the “tomb raider” temple with the overgrown ‘melting’ trees slithering over the ancient moss-covered stones that comprise this brooding ruin.

Siem Reap has developed rapidly due to the massive number of visitors, so the city is more modern and better equipped for the international traveller.

DO NOT MISS:

  • A sunset cruise up the river along the floating village to the lake $15. Eat some fried catfish pieces and some clear lemon soup with catfish
  • A sunrise cruise up the river along the floating village. Go to the Buddhist temple on stilts in the lake. Eat a whole fried catfish with a sweet spicy sauce for breakfast. YUM! You can even catch it yourself!
  • The temples. Get a pass for 1, 3 or 7 days. It pays to have a driver for the time you are there. All temples are covered by the pass. Take your time and really explore in and out. Start with Angkor Wat and move your way down
  • Eat and drink – there are some great bars hotels and restaurants in Siem Reap
  • Getting a good hotel. There are great rates on good quality places in Siem Reap. $40 a night should get you somewhere very nice! 

Generally

Cambodia is a friendly, affordable place to relax and enjoy the sights and sounds of one of Asia’s less known cities.

It offers an Old world charm and a turbulent history which the locals will be only too happy to spend time talking about.

It is a surprising destination, and one that will linger in your memory.
For chefs, a top place to see some interesting foods, and the catfish is a “must try” – just outstanding.

The fried tarantulas offer a great photo op, and there are many things to try – the local river snails offered by Street vendors scented with lemongrass, chilli and kaffir lime. They come with a skewer to hook them out with, and a side serve of nam jim sauce.

You can get a good cup of coffee, a genuine smile, great bread and beautiful women.

Hotels are affordable and friendly – but don’t expect great efficiency in telephone communications for things like room service J

Cambodians are awesome, and will make you very welcome. 

Enjoy the photos online – here

All comments and questions will be responded to. 

Feel free to offer your own perspectives and experiences in Cambodia.

Please Note- At the time of publication the above links were operational. I offer my sincere apologies in advance if you have trouble accessing the full story via the links provided.

Safe travelling, 

Chef Shane – The Culinary Globe Trotter

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Passionate Chef of the Week- Graham Ash

July 24, 2008 · Leave a Comment

You will find the beginning of this interview in the ProChef360 Weekly Wrap e-letter- if you would like to receive your personal copy of the e-letter please contact Chef Matthew J.G. matthew@prochef360.com.

  

I began by asking Chef Graham;

ProChef360- What inspires you?

Chef Graham- Many years ago, it was chasing accolades and awards. Now, it is all about keeping 130 men and women well fed and fed on time. I still get a buzz from eating out in nice restaurants or seeing a new recipe in a book or magazine.

ProChef360- What is your favorite music to play in the kitchen?

Chef Graham- Nothing too funky, or else I start dancing around the galley and become a safety hazard!

I like something easy to listen to now I am older….Steely Dan, Journey, that sort thing.

ProChef360- What has been the greatest influence on your career thus far?

Chef Graham- Becoming a development chef certainly knocks any inflated ego from a chef. You very quickly learn that it is NOT about what YOU want – but what the CUSTOMER wants. If the customer wants a plain bread and butter pudding, then give it to them; don’t mess around adding apricots and Grand Marnier.

Certainly there is a lesson to be learnt for all when writing menus.

ProChef360- Do you enjoy cooking at home when the opportunity presents itself?

Chef Graham- Absolutely – this is when I get to cook what I want to eat. Besides – working offshore is a 100% alcohol free zone.

When I am at home cooking for my wife, Karen, there is no pressure and I can relax with a nice glass of red.

Chef Graham- I work offshore on an oil rig in the North Sea for Universal Sodexho. I work 14 x 12 hour shifts, then have 14 days off.

I am employed as a night cook/ baker. Typically, this involves preparing a midnight meal, consisting of salads, 4 hot choices and hot and cold desserts. The rest of my shift is spent baking the bread, hot and cold desserts. A typical rig would have about 130 persons on board, with about 30 of them on night shift. All bread, cakes and pastries are baked fresh daily.

It is true, the guys (and girls) do like the old favourites like chicken curry, meat pie and roast beef. However we do offer more contemporary and healthy choices as well.

Not working with luxury ingredients is not a hurdle, but a challenge. You can still achieve high standards.

You will certainly be told, in no uncertain terms, if the food isn’t up to scratch. They are a discerning bunch offshore!

ProChef360- Can you offer a few words of advice for the chefs of tomorrow?

Chef Graham-  

When you are starting out – don’t be shy – ask as many questions as possible and write it all down, in a book, in your pocket – NOW. Trying to remember it all a week later on your days off, will be too late

It is not about the money (that will come later) it is about gaining knowledge and experience.

Finally piss people off on the way up, you never know who you may meet on the way down!

The parting words- why don’t you leave the audience

With a sentence or two to ponder over?

Chef Graham- Good food cooked and presented well, will always be well received. One thing I have learnt since working in the contract business is that you don’t need fillet steak and foie gras to produce a good meal.

ProChef360- Thank you for sharing your views and opinions with the readers Graham.

Chef Graham- Thank you for giving me the opportunity Matthew.

 

Blueberry Cheesecake

Makes 12 large cheesecakes

Recipe by- Graham Ash- Baker, Universal Sodexho (Remote Sites)

Ingredients

Make a standard cheesecake base using Digestive or Ginger biscuits and butter.

600g pasteurized eggs

560g sugar

1400g cream cheese

1 fresh vanilla pod

3 lemons- in juice and zest

20 gelatin leaves

1700ml Cream

Blueberries

Method

Whisk eggs and sugar together over a bain marie to a thick sabayon.

Dissolve soaked gelatin in cold water

Add to eggs

Cool mixture

Add softened cream cheese, seeds from the vanilla pod, lemon juice and zest,

Fold in semi-whipped cream

Fold in blueberries

Set into moulds and chill for a couple of hours.

Serve and garnish as required.

  

Sweet Round Bun

Recipe by- Graham Ash- Baker, Universal Sodexho (Remote Sites)

Ingredients

4000g doughnut or bun dough

500g sultanas

500g softened unsalted butter

575g granulated sugar

1:1 sugar syrup

 

Method

Mix together the sultanas, lemon juice, and sugar.

Roll out the dough to 1.5 cm thick.

Spread the softened butter over and sprinkle with the sultanas and sugar.  (see picture)

Starting from the end furtherest away from you, roll the dough towards you to form a ’sausage’ shape. (see picture)

Cut into units 4.5 cm long and arrange around the inside of the greased ring

Prove at 40*c with little steam.

Bake at 180*c for 14-16 minutes.

Allow to cool slightly and brush with the sugar syrup and lots of granulated sugar.

 

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