Basic Cutting Veges

Types Of Cut

Shredded Cabbage

Turning Shape

Knife Knowlage ( Basic )

Type Of Knife 

Chef Knife Anatomy 

My Dish

Chicken Ballotine with puy Lentils chard and jus

Angel Hair Pasta Caviar

Green Lip Mussel

 Grill Lobster with butter sauce

Chicken Sandwich

Beef Katsuretsu 

Maguro Zuke

Salmon Meuniere

Europan Beef Stew 

Dori Fish Pasta

Zuppa Soup

Petit Choux Cream

Butter Rice

Paris Parisienne (cake)

Japanese Soba

Canapes

Chicken Pesto Spaghetti With Baguette

Seafood Risoto

Grill King Salmon With Bechamel Souce

Penne Japanese

Seafood Escavesh

Katsu

Vegan Sandwich cucumber eggplant with balsamic caviar pearls

Tart With pastry Cream and chocolate sauce

Black Angel Hair Spaghetti Scallops

Biography

Chefs cook by heart, sometimes, you imagine what the food will look like on the plate,what it will taste like,and then try to create that.You have to be very patient. 

Name: Cylvan Tan

Nationality : Indonesia

Education  : - International Hospitality Management
                    - Certificate The International Professional Executive Imperial Chef -Tokyo
                    - Certificate Culinary Art -Diploma in Professional Cookery

Carrer        :   Chef

Experiance : - swissbelhotel Manga Besar Jakarta  Year 2008
                     - Alila Hotel Jakarta  Year 2009
                     - Novotel GM Jakarta Year  2012
                   

“Cuisine is both an art and a science: it is an art when it strives to bring about the realization of the true and the beautiful, called le bon (the good) in the order of culinary ideas. As a science, it respects chemistry, physics and natural history. Its axioms are called aphorisms, its theorems recipes, and its philosophy gastronomy.”Lucien Tendret (1825-1896)