NEW YEAR'S GRAND FEAST

Of all the new years that passed, this new year's celebration is the grandest. I prepared several dishes for the new year. My glazed ham was the star attraction of the table. The sweetness of the honey o top of the ham made it more tasty because usually, hams are made a little bit salty and the honey made it more balance in the taste buds.

Aside from my glazed ham, I also prepared other dishes like kilawing kambing, fish soup, prok adobo, spaghetti, crispy pata, kalderata and relyenong bangus. These dishes were my ideas that I wrote in my authored cook book that soon coming out in major bookstores nationwide. Aside from the cooking, I also made some baked goodies. I made a chocolate cake, cinnamon rolls, and french toasts for the morning. Coffee was also served in the morning upon waking up of my visitors who spent the new year in my house.

The will be more dishes prepared in y restauramt. I will be introducing Malaysian dishes in my restaurant and Turkish dishes to cater more customers in my restaurant. My assistant chef told me that her application for work abroad was denied and she requested that she will be extending her stay in my restaurant. I really need more company right now, especially operation is extending. A chef in my kitchen is very much welcome.

NEW YEAR'S CELEBRATION

I am preparing right now the foods for the big day tomorrow. My gas range is full and foods are ready to go right now. My restaurant business is busy right now for the last minute orders from our valued restaurant goers. For the new year, I will be preparing 8 dishes because in the Chinese belief, 8 is a lucky number. We have to make the new year right and the number 8 will bring prosperity to my business and my career as a chef as well.

I am using an eight plate burner and the gas range that I am using in my restaurant is the best since I can cook several dishes at the same time, non-stop. My friend chef envy's my gas range because that was the last type produced by the manufacturing company before the production stop to focus on the 4 burner gars range.

In my calculation, I will be through with the cooking by 10 pm and I will go to the church and hear the mass before going back to my house and wait till the clock strikes 12:01 in the morning. The new year's celebration is considered one of the most awaited celebrations in the year. As believed in many generations, the more food you place on your table, the more blessings you will receive the coming year. No wonder many of my customers called me and told me to cater them for the dishes that they will be placing on their tables. Well, chefs don't let go of this kind of offer.

UNFREEZING THE MEAT EASILY

I am using a high freezing machine in my restaurant. It is because it preserves the freshness of the meats that I use and cook in my restaurant. Many of my customers would ask me about how to unfreeze the meat easily, considering that I am using this type of freezer in my restaurant. As an expert chef, I learned this strategy of unfreezing meat easily by my own experience. This I would share to all.

The trick of unfreezing meat is easy. Others would submerge the meat into the water and let it stay there for about 20 to 30 minutes until the meat unfreezes. That kind of style of unfreezing meat is also good. But it would unfreeze faster when just putting it in the chopping board. Let the meat stay there until the meat unfreezes. The style is faster compared with the submerging style into the water.

Now you know, the best way to unfreeze meat is just placing it on top of the chopping board. There are others more to unfreeze meats. But for me this is the best way to do it. By this, you can cook immediately without any delay to your restaurant customers.