Why I am here Sunrice globalChef Academy ? Before ...

Why I am here Sunrice globalChef Academy ? Before that I have some basic knowledge of baking so I decide to go A place learning baking and pastry basic WSQ learning the safety and hygiene, professional image and some baking technique it was other places .Thus due to my classmate found this 101 basic bread baking @ Sunrice globalChef academy course so we 4 of us going to try out . I was taught by Chef Lee Wei Yi , I told her I was from blah blah blah place which I not going to mention here . So I learn how Chef Lee technique and how to bake a good bread . She is patient with us in our classmate some are slow learner . I felt that Chef Lee she is not only patient and her passion of teaching us and no swing mood at all . Tell us to create WhatsApp chat room in future got problem still able to ask her . I was like speechless,this is beyond a pastry Chef will do . Willing to go extra miles Sunrice globalChef academy u got this outstanding of Pastry Chef what can I ask for more ! So after finish the course rest a while and I am back again to learn Malay Hawker fare my I intention is to learn Malay hawker fare and I check there is Chinese Hawker fare slot so I register both course 3 days each total 6 days . After the 1st experiences with Sunrice global Chef Lee Wei Yi . I even have more faith in Sunrice globalChef academy!

Chinese Hawker Fare was taught by Chef Pan he is a professional experience Chinese cuisine Chef , saying abt cooking I know but normal dish I did at home I not in F&B line . So I am here to see what I can learn in Chinese hawker fare Although is local food . Wow !!! How to heat up a wok before u stir fry ingredients this technique was taught by Chef Pan normally we see Zhi Char stall don t do this at all . Chef pan told us this is how to make your ingredients fragrant 1st before u stir fry your dish , fire , water , stock among u add . What be done 1st taste it anything must taste it before u Serve food to others to eat . Chef pan is the 2nd Chef I met who are very friendly humble Low profile . He share with us his journey to become a Chef . Well I can say Sunrice globalChef academy have the 1st class Chef. He told us face difficulty welcome back and ask in WhatsApp group . U see a lot of Chef teach u already where got time to entertain you . Chef
pan u are a great Chef . No selfishness of his and I propose Sunrice globalChef academy will have Chinese heritage fare as part 2 many dish Did or left out .

After finish my Chinese Hawker fare , follow by my Malay hawker fare . My Malay hawker fare was Chef Fairos no disappointment at all ! 1st day he understands Some will be late . He s teaching is very different what I see from other Chef . Interesting right ? U Wan to know go learn from Chef Fairos cannot tell u all later Chefs run out of jobs hahaha !!!! Just kidding ! Chef Fairos held his class very professionally and the class was no boring at all u will be looking forwards Everyday going to attend his lesson without fail I speak bottom Of my heat u Wan to know then u go learn.
Chef Fairos tell us that Chinese and Malay cuisine is different, hello this one I know la haha ...All of u will say that lol . Ok back to the topic Chinese cuisine use more on garlic and for Malay cuisine more on onions. Chef Fairos solve my doubt I having for years and I can t get over with it ! That s was the Indian mee siam he must be laughing if he see what I wrote lol ... cos I ate this taste at Blk 347 AMK ave 3 Coffeeshop is the same taste I eat unforgettable. Chef Fairos says there is no Indian mee siam then English ppl cook then is English mee siam Lmao !!!! Then I said that the taste was rich kinda of coconut milk in it when I eat at AMk . He ask me to add xxx cannot say u go and learn wow !!!! That s the taste ! Malay hawker got a couple also ate b4 I ask them try they also Wow !!!! Chef Fairos has solve my mystery puzzle for years . He taught us portion of ingredients is important but still u need to do adjustment according if things not turning right. I will be back for my private Chef course next year thank you