Italian cuisine has had a huge influence on Western culinary arts. For anyone entering Towngas Young Master Chef, you need to know - at the very least - how to get things like pasta right. After all, the winner of the competition will get to learn from the best at Le Cordon Bleu in France.
This week, our junior reporters met Kaley Leung, a highly skilled tutor of Western cuisine at the Towngas Cooking Centre. They learned that fettuccine is easy to cook, but difficult to perfect. Nonetheless, in the caring hands of Kaley, our junior reporters turned flavourless flat noodles into a scrumptious savoury main course with bacon and mushroom cream sauce.
For a long time now, cooking has been my passion, one I have often considered as a possible career. As a child, I was surrounded by many talented chefs, and I believe that being brought up in such close proximity to them boost my determination to further pursue cooking.
In the workshop, Kaley gave us all the ingredients and instructions we needed to create the perfect fettuccine with bacon and mushroom cream sauce. Although I made a few mistakes, I believe that the dish - if not perfect - was more or less a success. The experience was an extremely memorable one, and the dish is definitely one I will replicate in the near future.
Raoul Montgomery
Ingredients