1.
Choose one Chef that inspire you the most from Chef’s Table Video (or other) and answer the questions in the table
below?
Chef’s name & Restaurant What is the restaurant Why is the restaurant List down few “Signature
What is the Chef’ vision?
name concept? successful? dishes”
The restaurant concept The restaurant was first opened Osteria Francescana is - The Crunchy part of the
focuses on Traditional Italian in a small city in Modena, Italy successful because, firstly it Lasagna
Culinary cuisine with in 1995. Osteria Francescana’s has one of the best chefs in Bottura’s version of the
innovative art and designs. The chef, Massimo Bottura’s vision the world. Massimo lasagne consist of crispy
restaurant also depends is simply combining culinary Bottura’s ideas and creativity parmigiano wafers and
Chef’s name deeply on culture, music, art, tradition and culture with has made him create mind- spinach pasta chips served
history and family. Having only modern art and making it look blowing dishes. Secondly the on top of ragout and
Massimo Bottura 12 tables, Osteria Francescana more lively and elegant. restaurant lives up to its béchamel on tomato
is the best restaurant in the mission of only using fresh terrine.
world with various creative and original ingredients. The
dishes by chef Massimo kind and lovely hospitality
Bottura and for diners to enjoy experience can also be - Oops! I Dropped the
a wonderful Italian culinary another plus point at my this Lemon Tart
experience. restaurant is so succesful An accidental creation by
Restaurant’s name sous chef Kondo Takahiko
made by dropping lemon
tart
Osteria Francescana
- Five Ages of Parmigiano
Reggiano.
Parmigiano in five different
textures and temperatures
Advanced Diploma in Patisserie & Gastronomic Cuisine.
1. After watching some of the videos, what inspire you the most? And what type of Chef are you, or want to be?
Chef’s name & Restaurant What is your restaurant Why your restaurant will be List down few of your
What is your vision?
name concept? successful? “Signature dishes”
The restaurant concept My vision for this restaurant is The restaurant will be - Lobster tail with saffron
focuses on fusion cuisine to become the best restaurant successful because of several risotto and pickled vege
between traditional Indian in the city and to earn 3 reasons. First of all, the Spice braised lobster tail
dishes and a mix of European Michelin stars, while preserving restaurant will be successful with saffron risotto and
cuisine. Rather than a fine the culture, art and taste of the because it will serve unique sweet and spicy pickled
Your name dining restaurant, my Indian cuisine. Indian dishes with European cucumber ,onions and
restaurant concept would be twists that is sure to amaze carrot
Yashivan more of a bar/bistro and attract customers. The
restaurant. There will be no dishes will also consist of
advance booking needed to using culinary techniques -Wild boar voul-au-vent
dine in the restaurant. This is and skills. Secondly, the Wild boar curry ragout
so that customers do not need atmosphere in the with yogurt tuile
to trouble themselves of restaurant will be soothing
Restaurant’s name
having to book to dine at the and customers will be able to
restaurant. An option of enjoy their dining experience
takeaway is also available at calmly. Another reason is
FLAMES BISTRO
the restaurant, so that that the restaurant will have
customers can enjoy the food good hospitality and
at the comfort of their home. professionally trained waiter
and waitresses.
