Company Profile

G&C  adalah Salah satu bentuk  usaha yang menangani berbagai kebutuhan perlengkapan rumah tangga, restaurant, hotel, catering  dengan harga yang sangat terjangkau yang didirikan oleh orang-orang yang telah mengerti dunia Food and Beverage. . CARA BELANJA YANG MUDAH DAN AMAN Kami melayani pembelian untuk seluruh wilayah Indonesia. Baik secara on-line maupun via telepon atau email. Kami senantiasa mencoba untuk berbisnis secara sederhana dan mudah. Bila Anda menemukan kesulitan untuk berbelanja silakan hubungi kami di 085 7473 15511  atau email gnc.shop@yahoo.co.id  untuk keterangan lebih lanjut. BELANJA SECARA ONLINE:  1. Silakan melihat produk yang anda inginkan di katalog produk kami. 2. Bila anda tertarik suatu barang dan ingin melakukan pembelian segera hubungi kami 085 7473 15511 / 085 6435 05500email gnc.shop@yahoo.co.id  3 . Tidak ada minimal belanja, berapapun belanja Anda, kami siap melayani dengan senang hati 4. Anda bisa melakukan pembayaran melalui transfer bank ke rekening bank kami. Hub kami mengenai rekening account BCA, MANDIRI. 5. Setelah melakukan Transfer pembayaran, mohon agar Anda mengabari kami agar pesanan Anda dapat kami proses secepatnya. Anda dapat melakukan Konfirmasi Pembayaran melalui 3 cara. a. Melalui SMS : 085 7473 15511 / 085 6435 05500 ( Cantumkan Nama, Alamat pengiriman, Nama Produk, Bank yang dikirimkan dan jumlah yang Anda transfer)  b. Melalui Email : gnc.shop@yahoo.co.id ( Cantumkan Nama, Alamat pengiriman, Nama Produk, Bank yang dikirimkan dan jumlah yang Anda Transfer)  c. Melalui telepon, Hubungi kami langsung 085 7473 15511 / 085 6435 05500. 6. Pesanan Anda akan kami kirimkan setelah pembayaran kami terima. Untuk biaya pengiriman akan dikonfirmasikan kepada Anda sebelum barang dikirim. Biasanya pesanan akan Anda terima dalam waktu 1-3 hari tergantung tempat dan kondisi. 7. Setelah brg dikirim, Anda akan menerima informasi ( via SMS) mengenai nama agen pengangkut/ ekspedisi dan no resi pengiriman barang BELANJA DARI LUAR KOTA Kami melayani pembelian untuk seluruh wilayah Indonesia. Untuk pelanggan di luar kota, pembelian bisa dilakukan secara online maupun via telephone/ email. * * * HARGA NEGO UNTUK PEMBELIAN GROSIR/ PARTAI BESAR * * *  CARA PEMBAYARAN YANG MUDAH DAN AMAN Untuk pelanggan yang belanja secara online , kami hanya menerima pembayaran dengan rupiah yang dapat dilakukan dengan cara transfer bank Untuk pelanggan yang belanja langsung di toko, kami menerima pembayaran dengan rupiah yang dapat dilakukan dengan cara cash, transfer bank, kartu kredit Untuk pelanggan dari luar kota , kami hanya menerima pembayaran dengan rupiah yang dapat dilakukan dengan cara transfer bank PENGIRIMAN BARANG Barang akan segera kami kirim ke alamat pengiriman yang telah Anda berikan. Pengiriman akan kami usahakan pada hari yang sama saat Anda memesan atau keesokan harinya. Untuk pengiriman jabodetabek kita menggunakan jasa kurir dan JNE,untuk luar pulau via expedisi terpercaya. Kami tidak bertanggung jawab atas terjadinya hal-hal akibat bencana alam, huru-hara atau kecelakaan/ kerampokan/ musibah hal lain yang tidak terduga ( Force Majeur)  SYARAT & KONDISI Temukan Cara Berbelanja yang Mudah dan Aman 1.Kami selalu berusaha untuk mencantumkan harga yang terbaru. Namun untuk menyakinkan harga terakhir, kami sarankan hubungi kami untuk mendapatkan harga terbaru. 2.Harga bisa berubah sewaktu-waktu tanpa pemberitahuan sebelumnya 3.Harga belum termasuk ongkos pengiriman 4.Barang akan kami kirimkan segera setelah kami menerima pembayaran. Lama waktu perjalanan pengiriman tergantung pada daerah tujuan. 5.Bila Anda menginginkan pengiriman jasa ekspedisi yang Anda inginkan, silahkan beritahu pada kami. Dengan senang hati akan kami kirimkan ke perwakilan ekspedisi tersebut 6.Resiko yang terjadi dalam perjalanan maupun keterlambatan pengiriman bukan menjadi tanggungjawab kami 7.Sebagian barang tidak in-stock sehingga diperlukan pemesanan sebelumnya 8.Barang yang telah dibeli tidak dapat dikembalikan atau ditukar dengan barang lain 9.Segala usaha maksimal telah dilakukan untuk menyakinkan ketepatan seluruh informasi yang dimuat. G&C Shop  tidak menjamin dengan segala hormat akan ketepatan data tersebut, termasuk spesifikasi produknya maupun editorial. 11. Kami akan memberitahukan via sms nama agen pengangkut/ ekspedisi dan no resi pengiriman, bila produk pesanan Anda sudah terkirim Terima Kasih telah berbelanja di G&C. Salam,  G&C [ BAR- KITCHEN ] SHOP

Fruit Carving Competition Semarakan Musda II BPD ICA DIY-JATENG

             BPD Indonesian Chef Association ( ICA ) DIY JATENG telah menyelenggarakan Musyawarah Daerah ke 2, yang digelar di Jogjakarta Plaza Hotel, 24 Juni 2012. Untuk menyemarakan Musda tersebut pihak panitia mengadakan Fruit Carving Competition yang diperuntukan bagi pecinta kuliner se- DIY Jateng. 

Lomba yang dimulai sejak pukul 9.00 WIB diikuti lebih dari 20 peserta fruit carver profesional. Dengan sigap dan cekatan para peserta lomba menggoreskan pisau pada buah yang akan di ukir untuk menjadikan ukiran buah yang sangat cantik. Dan 3 pemenang lomba itu direbut dari Quality Hotel, Patrajasa Hotel Semarang, dan Jayakarta Hotel. Inilah sebagian dari hasil karya para chef-chef handal yang sangat mengagumkan.

Chef Henry Alexie Bloem yang menjabat sebagai Presiden of ICA hadir dalam Musda II BPD ICA DIY-JATENG, sekaligus sebagai salah satu juri dalam lomba fruit carving. Hasil dari Musda II BPD ICA DIY-JATENG memilih Chef I Made Witara mejadi Ketua  BPD ICA DIY menggantikan Chef Fajar Subeni yang telah menjabat sebelumnya. Selain itu  bahwa  pada Musda II , BPD ICA Jateng-DIY diputuskan membentuk BPD sendiri-sendiri, yang selanjutnya menjadi: BPD Jawa Tengah dan BPD Daerah Istimewa Yogyakarta.Terpilih Sdr Made Witara/Madejogja (Jogjakarta Plaza Hotel) sebagai Ketua BPD DIY periode 2012-2017. Sdr Timotyus ( Patra Semarang) sebagai Ketua BPD Jateng periode 2012-2017.(dikutip FB ICA Jateng DIY). GNC-RED

KITCHEN KNIFE HOLSTER

Sarung pisau ini di design khusus bagi anda yang bekerja di kitchen baik restaurant maupun hotel,

berbahan dasar vinyl dan nylon, memiliki 3 kantung pisau ukuran 13 cm. 

Kitchen knife holster / sarung pisau

Harga Rp 25.000,00 + Ongkir

order 085 7473 15511

email gnc.shop@yahoo.com

BOSTON SHAKER WITH COLOUR

FOR SALE!!!!

FRUIT CARVING COMPETITION AT MELIA PUROSANI, YOGYAKARTA

Dalam rangka 17th Anniversary Melia Purosani Hotel Yogyakarta, mengadakan "Fruit Carving Competition" yang diikuti oleh para Chef se-Jateng & DIY. Keseluruhan peserta ada 14 orang, dengan memberikan hasil karya terbaik mereka. Berikut hasil sentuhan tangan para chef handal dalam kompetisi tersebut.

IMMEDIETLY RECRUITMENT ASTON HOTEL PURWOKERTO

ASTON IMPERIUM Purwokerto Hotel & Convention Center, located in the city center Purwokerto is a destination and idol place where most of people from regional surround such as Wonosobo, Banjarnegara, Purbalingga, Kebumen and Cilacap are coming for business, leisure to Baturaden Spring water and study in famous University of Sudirman. Now is seeking younger professional candidates to full filled vacant position available as follow:

1. Food & Beverage Manager
2. Public Relation Officer
3. Purchasing Manager
4. Sales Marketing Manager
5. Chief Accountant
6. IT Manager
7. Engineering Supervisor

General Requirements
- Male ( 1, 6, 7 ), Female ( 2, 3, 4, 5 )
- Expert in F & B Management Services ( 1 )
- Familiar with hotel system and able to operate.
- Pleasant personality, attractive, dynamic, strong leadership.
- Able to manage staff with positive manner.
- Computer literate and English is a must both oral and written.
- Minimum One year experience in the same filed and or similar position.

If you are qualified candidate, motivated and willing to explore your capability and more career opportunity with ASTON. Please send your application and curriculum vitae along with your latest color photo by August 31st, 2011 at the latest to:

Human Resources Department
ASTON IMPERIUM Purwokerto Hotel & Convention Center
Jl. Overste Isdiman No.33 Purwokerto 53114 – Central Java
Pre-Opening Office
Jl. Dr. Angka No. 1 Purwokerto

CANAPES, Defined, Types and Recipes

CANAPES—A French term literally meaning a " couch," used in a culinary sense as a bed or something to rest savory foods on, usually in the form of bread or toast covered with minces, pastes, etc., then decorated.

ANCHOVY CANAPES—Hard boiled eggs and anchovies finely minced and spread on buttered toast. Also, very shallow gem pans lined with pie paste and baked, then filled when cold with anchovies pounded to a paste with Gruyere cheese, inverted on a circle of buttered toast and garnished with minced gherkins. Also, a mixture of chopped anchovies, grated ham, truffles and gherkins mixed and moistened with salad oil and caper vinegar, then filled into very small patty cases ; served garnished with pieces of toast and aspic jelly.

CANAPES BERNE, OR SWISS CANAPES - Triangle-shaped pieces of toast spread with anchovy butter, decorated with minced whites of eggs down one side, yolks on the other, and the third with minced green gherkins, and a stuffed olive in the centre.

CANAPES OF CRAB—Circles of toast spread with deviled crab meat, sprinkled with Parmesan cheese and browned in the oven (called CANAPE LORENZO).

CANAPES OF SMOKED SALMON—Strips of toast spread with anchovy butter, a thin circle of smoked salmon on top, the edges decorated with hard boiled eggs minced and mixed with chopped parsley.

CANAPES OF CHICKEN LIVERS—Chicken livers sautéed with an onion till tender, then pounded to a paste with a dash of anchovy essence, salt, red pepper and butter, piled in pyramid form on fried shapes of bread, smoothed with a knife and made hot in the oven ; served decorated with slices of pimentoes and rings of red chilies.

CANAPES OF SHRIMPS—Fancy shaped slices of toast spread with shrimp paste and decorated with coiled shrimps.

CANAPES OF POTTED TONGUE—Circles of brown bread toast spread with potted tongue and decorated in lattice form with strips of red cooked tongue.

INDIAN CANAPES—Circles of bread fried in butter, spread first with potted ham, then with chutney, strewed with Parmesan cheese, browned in the oven and served.

CANAPES OF POTTED HAM—Strips of toast spread with potted ham, then sprinkled with grated ham, decorated with thin slices of green gherkins.

SARDINE CANAPES—Triangle-shaped pieces of toast spread with a mixture of equal parts of boiled egg yolks and sardines pounded to a paste and seasoned with red pepper and lemon juice, decorated with a coiled anchovy out of oil in the centre.

CANAPES OF CAVIAR—Circles of toast, the edges spread with anchovy butter, with an onion ring as its base, the ring filled with Russian caviar.

OLIVE CANAPES—Circles of buttered toast with a coiled anchovy on it, and a stuffed olive in the centre of the coil. Also circles of toast fried in butter, then spread with anchovy paste, minced olives and capers on top.

CANAPE CHASSEUR—Triangle shaped pieces of toast spread with a game forcemeat, the edges decorated with another forcemeat of game but of different color.

CANAPES OF OYSTERS — Strips of toast spread with blanched and minced oysters mixed into a Hollandaise sauce, sprinkled with parsley dust. Clams may be treated the same way and named accordingly.

SAVORY CANAPES—Strips of toast spread with a mixture of grated ham, cheese, cream sauce and scrambled eggs, the edges decorated with lobster coral.

CANAPE MADISON—Slices of toast on which is laid a thin slice of lean ham spread with French mustard, this again is spread with a cold white sauce containing minced cooked onions, garlic, and cheese; Parmesan cheese is then dredged on top, sprinkled with fine bread crumbs, baked and served.

CHICKEN CANAPES—Circles of toast spread with chicken forcemeat in which is worked cream and butter, dredged with Parmesan cheese and baked, then decorated in the centre with a stamped piece of white of egg.

CREOLE CANAPES—Grated lean ham, onion, garlic and chopped parsley with pieces of peeled tomatoes and minced green peppers, seasoned with salt and pepper, stewed down dry, then spread on strips of buttered toast, dredged with Parmesan cheese and baked.

SCOTCH CANAPES—Breast of chicken, red tongue and lean ham all cut into very small dice, seasoned with nutmeg and a little curry powder, then worked into a thick Vélonté sauce, spread on slices of toast, dredged with Parmesan cheese and baked, (also called, CANAPE ABERDEEN).

CANAPE WINDSOR—Strips of toast spread with a forcemeat of any kind of white fleshed fish, seasoned with mustard and Worcestershire sauce, dredged with Parmesan cheese and baked.

CANAPE CABILLAUD—Triangle shaped pieces of toast spread with a forcemeat made of boiled salt codfish, mixed with minced green peppers and spring onions seasoned with tarragon vinegar, decorated with capers.

MADRAS CANAPES—Circles of toast spread with a mixture of finely minced white fleshed fish, Madras chutney and sweet pickles, moistened with Hollandaise sauce, dredged with Parmesan cheese and baked, (also called, CANAPE WINCHESTER).

CHEESE CANAPES—Strips of bread hollowed out half their thickness, then toasted, the inner part sprayed with Worcestershire sauce, the cavity then fitted with a slice of Swiss cheese, baked, and served very hot.

Bar Blade for Sale

Dijual Bar Blade

harga promo Rp 80.000,00
order 085747315511
email gnc.shop@yahoo.com


G&C Shop menyediakan alat-alat bar dan kitchen untuk digunakan di restaurant, lounge, cafe, hotel, hospital, dan lain-lain. Juga menjual berbagai aksesories.

Shaker Boston for Bartending Flair

For sale Shaker Boston

Harga Rp 135.000,00

now available ..
for order sms 085747315511

BCA no rek 8610152245
BANK MANDIRI no Rek 137-00-0772376-6
an Arma Samarianto

Gordon Ramsay - Salmon baked with herbs

Bordelaise Sauce Recipe - How to Make Bordelaise Sauce

Hollandaise Sauce from the World's Premier Culinary College

Delicious Desserts

A "Dessert" is a meal course that usually comes after dinner. Most often Dessert foods are of sweet food but can also be of a strongly flavored food, such as cheese, like cheese cake. The world dessert comes from the Old French word "desservir", which means 'to clear the table'. Often times in the English language dessert is confused with the word desert(note only one "s"), which is a baren peice of land normally with sand as soil.

It wasn't until after the 19th-century where the rise of the middle class, and the mechanization of the sugar industry, brought the privilege of sweets into the general public and unreserved it exclusively for the aristocracy, or as rare holiday treat. This was because sugar became cheaper and more readily available to the general public. As sugar was widely spread, so was the development and popularity of desserts.

In today's culture dessert recipes have become a popular item for discussion, as they are a winning way to win people over at the end of any meal. This is partly because if you serve a mediocre meal, with an excellent dessert, people will remember you for the dessert and forget about the meal.

Most cultures, have a seperate final distinction between the main course, and the sweet course. This is not true however in some cultures such as Chinese, who will mix in sweet and savoury dishes throughout the entire meal. Dessert is, often times seen as a separate meal or snack, rather than a course, and can be eaten some time after the meal by many individuals. Because of it's wide spread popularity there are even some restaurants that specialize in desserts.

Some of the most common desserts are:
- Biscuits or cookies
- Ice creams
- Meringues
- Fruit
- Cakes
- Crumbles
- Custards
- Gelatin desserts
- Puddings
- Pastries
- Pies or tarts

Lowongan Restauran Internasional di Yogyakarta

Dibutuhkan Cook Helper untuk restauran internasional di Yogyakarta,

syarat : berpengalaman di bidangnya min 1 tahun.

bersedia bekerja dalam konsisi peak order.

mengerti tentang pengolahan makanan.

kirim surat lamaran dan CV ke

HOUSE OF BALCONY
Ambarrukmo Plaza mall lantai 1, Yogyakarta

Lowongan Hotel di Yogyakarta dan Magelang

Di buka lowongan untuk hotel berbintang di Yogyakarta dan Magelang, membutuhkan staff untuk all departement dan all position.

Hotel Tentrem Yogyakarta
kirim surat lamaran dan CV ke mario@hoteltentrem.com ; ire_tentrem@yahoo.com

Hotel Artos Magelang
kirim surat lamaran dan CV ke artos.magelang@gmail.com

Ambarrukmo Palace Hotel (Santika Group)

kirim surat lamaran dan CV handono@santika.com

Lowongan Mustika Princess Hotel Jobs in Jogja

PT Mustika Princess Hotel, owner of Sheraton Mustika Yogyakarta, is looking for young and energetic hotelier to join our star team as:
1. Revenue / Reservation Supervisor
2. Front Office Supervisor
3. Chief Security
4. Chef de Partie
Should you are interested in the above position, please send your CV and recent photograph to:

PT Mustika Princess Hotel
Jl. Laksda Adisucipto KM 8.7
Yogyakarta
or directly to Agus.Sunarto@sheraton.com (please in Word document only and not more than 300 Kb) no later than 30 March 2011. We look forward to welcoming you in our team!

Gordon Ramsay's Crispy Salmon Recipe

ainun wrking flair.flv

Nicolas Saint-Jean AFTER WORK Paris

Istilah Pemotongan dalam Makanan

Potongan cincang:

* Finely chopped, yakni mencincang lembut, misalnya pada bawang putih, bawang bombai atau peterseli.

* Coarsely chopped, atau cincang kasar, biasa digunakan pada tomat dalam pembuatan tomato concase.

* Crush, atau diulek, misalnya pada lada, jahe, atau bawang putih.

* Grate, atau parut, biasa digunakan pada kelapa, keju parmesan, dan bawang bombai.

* Mashed, bahan dicincang dahulu lalu disaring halus, hasilnya berupa bahan yang lembut.

Potongan pada daging:

* Fillet, biasa digunakan pada daging bagian lulur, di mana daging dipotong utuh panjang.

* Cubes, potongan dadu biasa untuk daging dadu 3 cm.

* Mince, potongan yang dicacah lembut.

* Chop, potongan daging dengan tulangnya, untuk bagian iga.

* Slice, potongan tipis melintang.

* Cutlet, daging sapi atau ayam yang dibuang tulangnya lalu diiris tipis.

* Goujons, potongan sebesar ibu jari.

* Rolled, daging diiris tipis, lalu digulung.

Potongan pada sayuran:

* Macedoine, potongan sayuran dadu 1x1 cm, biasanya untuk wortel, buncis, lobak, kentang, dan buah

seperti pepaya dan apel.

* Julienne, potong korek api halus, biasa ditemukan pada salad, tumis sayur, sup, atau acar. Julienne digunakan pada wortel, lobak, kol, atau daun bawang.

* Parisienne, potongan buah atau sayuran dengan menggunakan parisienne cutter, yaitu potongan bulat untuk koktil.

Potongan pada ikan:

* Darne, adalah potongan untuk ikan berbadan bulat seperti tenggiri, dan ikan tongkol.

* Fillet, yaitu potongan utuh panjang dengan tulang dan kulit yang sudah dibuang.

* Paupitte, adalah potongan daging ikan tipis, diisi lalu digulung. Biasa disebut juga rolled fillet.