revue de presse rapide sur le Vietnam

Alors, c’est quoi le truc ? je l’echange contre mon pronostic du resultat de Người Mẫu Việt Nam – Vietnam’s Next Top Model

Vietnam’s Next Top Model (often abbreviated as VNNTM) is a Vietnamese reality television show in which a number of women compete for the title of Vietnam’s Next Top Model and a chance to start their career in the modeling industry. The premiere is set to air around September 2010 and the season finale in which the top 3 compete against each other on a stage is coming live on VTV3.

As part of Top Model franchise, there is the host and the head judge like talk-show host and model Tyra Banks in the original franchise. The show shares the same format.

Nathan Lee was set to host but was replaced by vietnamese topmodel Ha Anh Vu when the show started.

The first season films in Ho Chi Minh City during August 2010 and it features 18[1] whose age is between 18 and 25 and height is 5’5″ and over.[2]

The winner will receive a contract with CA Model and Talent Agency for representation in two years worth $50,000, an all-paid trip to US for training with Wilhelmina Models and be on the cover of Her World Magazine.[1]

Cela ne m’étonne pas. Sachez qu’il y reste toujours une branche prochinoise assez influente au sein du PCV.

PHT

vous pratiquez le twisting,hein ?
Voilà un bon moyen de vous perfectionner :bigsmile: :

YouTube – Danny Boy et ses Pénitents – La leçon de twist (live)

JM

Et le Facebook du president HCM ?

President Ho Chi Minh | Facebook

on y aprend que HCM aurrait pu devenir un grand chef (de cuisine) car il recu la formation du grand chef Escoffier
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When Ba (un autre nom de Ho-Chi-Minh) started his job in the spring of 1913, he was part of the washing and cleaning team in Escoffier’s kitchen. For the staff, it was not unusual to see wealthy and famous clients leaving a lot of food on their plates after their meals. Whenever Ba saw a large chunk of beefsteak or a large piece of chicken untouched, he would transfer them to a clean plate and send them back to the kitchen. One time Escoffier asked Ba, “Why didn’t you throw these into the bins like others do?” Ba answered, “These things shouldn’t be thrown away. You could give them to the poor.” Escoffier was amused and pleased, “My dear young friend, please listen to me! Leave your revolutionary ideas aside for now, and I will teach you the art of cooking, which will bring you a lot of money. Do you agree?”

Shortly after this conversation, Ba was promoted to the pastry and cake section, and Escoffier taught him the art of fine French desserts. He followed the grand chef’s instructions diligently, and with a keen interest. On French pastries, especially the pâte brisé, Ba mastered the skill very quickly. Escoffier had pioneered the techniques on how to mix the ingredients, how to handle the dough, and the key steps in the baking process that would produce a light, fluffy, and crispy crust.
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