Sometimes I am unbearable! "I really do not feel like showing myself today... " "Don't be so egoistic, I really need you to show construction of the dress Polina... Jump little bit around. Just move: this dress is so beautiful when moving." And what is even more surprising: the color of copperorange looks gorgeous to pale skin and blond hair!
Polina wears knitted two pockets balloon dress.
Blueberry Chocolate Tropézienne I A combination of Kirsch Moussline Cream, Chocolate Streusel, Blueberry Gelee and Brioche.
The inspiration was from the Tarte Tropezienne originated from St. Tropez, France.
Raw fish, diced and wrapped in pickled daikon. Plated over yuzu gel to give a hint of citrus to this seafood tartare. .
Brandon was inspired by how humans could preserve their food if placed in a situation for survival. By using pickled solution in his creation, the shelf life of food is extended, allowing for a longer consumption period.
Made by Brandon Tan (WSQ-DCA-060) for Spice Odyssey
Pistachio and Lime choux pastry made using a french technique, called Craquelin - to create a beautiful crunchy cracked topping on the pastry. .
Craquelin is a method using just 3 ingredients - flour, brown sugar and butter! The dough is beaten until it is crumbly, then rolled thin and cut into small circles to be placed right on top of the choux pastry.
Made by Yong Lan (WSQ-DIPB-056) for Spice Odyssey
Finally end of internship #hardlifefromthestartuntiltheendbutistillsurvive !! Feeling grateful to be able to meet all this great and unique people that teach me the lesson of life and many skills (hand skills, survival, etc) 😁 It's a bit sad that I wasn't able to take picture with all of them. This internship really not only giving me a look about the industry but also give me new friends. Especially the special one that is crazy like me #poke @gracyrabbid_ss 👻👻👻 It was also a pleasure to be able to attend their #spiceodyssey ☺️ and see their efforts #greatjobmyfriends#thankyougraceforinvitingme 😘