Saturday, November 16, 2002
since i started working at coffee club, i realized that i am more confdent in baking and judging by the cakes i baked recently, i msut say i've improved alot. i also understand that i cannot simply reduce or double a recipe as and when i like it. now, i can't wait to start my course and get into the industry to work! it's very encouraging to see myself improve in a matter of three mths. that's why i love to learn new stuff. challenging but fulfilling.
my course date has been postponed a week later. so i'll be leaving at a later date but still in january. sydney is no longer a safe place. thanks to osama and company. but then again, we're fated to live to a certain age. avoiding this and that will not see us through a crisis. it is confronting the crisis then we are able to progress. yes, safety is still a concern to me but i will live to the fullest everyday.
actuallyi want to write abt food. but i dunno how to go abt doing that. i need expereince and research materials. i'm preparing for my future. can be a food editor, food critic, food consultant, chef...my hands are full right. that's why i always think that there's so many things to look fwd in life.
:)
my course date has been postponed a week later. so i'll be leaving at a later date but still in january. sydney is no longer a safe place. thanks to osama and company. but then again, we're fated to live to a certain age. avoiding this and that will not see us through a crisis. it is confronting the crisis then we are able to progress. yes, safety is still a concern to me but i will live to the fullest everyday.
actuallyi want to write abt food. but i dunno how to go abt doing that. i need expereince and research materials. i'm preparing for my future. can be a food editor, food critic, food consultant, chef...my hands are full right. that's why i always think that there's so many things to look fwd in life.
:)
