Tuesday, December 10, 2002
last nite i felt ill. caught a mild flu i guess so i popped in a flu tablet n was fine today.
went to work and i finally learnt how to make tiramisu. the commercial one and domestic recipe plus method are different. so i managed to make the domestic one today for high tea.
not bad. had a pretty hectic morning as i had to make corn pudding, pandan kaya cake and finally the tiramisu. had my lunch at 2pm. spent the rest of the day making chicken pie base.
ard 4 plus this guy called steven came into the kitchen and talked to the chef. apparently they're gd frens. steven is a PR in aust. he lived in perth for 7yrs. he said that it was too boring for him. he was once a chef too but now he's supplier, still in the f&b industry. told me that sydney has got gd pastrychefs esp'ly jap ones. he said that this is a gd career but i have to be able to stick it out for the enxt twenty yrs. i ahv to be prepared to stand like 13hrs a day if i wanna work in this line.
that i already know and i know the "hazards" working in this industry. then my colleague told me to consider joining competitions but of course, i need to ahve the chance and be of that kinda standard. now i'm a greenhorn.
hmmmm...i've never dreamt of joining culinary competitions. but if i'm given that kinda oppty, i will take it up. to see how other chefs perform and also for me to stretch my potential, thus bringing out the best in my myself. i hope i'll be able to win one or two.
oh yes, steven told me to not remain in one workplace for more than two years. he said that i've to move on diff places and learn new things. that i agree with him coz exposure is an eye opener.
i've not left singapore yet and already i'm looking at books that feature cafe in different places. the decor's really nice. i love them! the decor i shd say is very bold. singaporeans probably might not even enter such cafe. one cafe looked like a prison cell!
creative stuff these books hold.
went to work and i finally learnt how to make tiramisu. the commercial one and domestic recipe plus method are different. so i managed to make the domestic one today for high tea.
not bad. had a pretty hectic morning as i had to make corn pudding, pandan kaya cake and finally the tiramisu. had my lunch at 2pm. spent the rest of the day making chicken pie base.
ard 4 plus this guy called steven came into the kitchen and talked to the chef. apparently they're gd frens. steven is a PR in aust. he lived in perth for 7yrs. he said that it was too boring for him. he was once a chef too but now he's supplier, still in the f&b industry. told me that sydney has got gd pastrychefs esp'ly jap ones. he said that this is a gd career but i have to be able to stick it out for the enxt twenty yrs. i ahv to be prepared to stand like 13hrs a day if i wanna work in this line.
that i already know and i know the "hazards" working in this industry. then my colleague told me to consider joining competitions but of course, i need to ahve the chance and be of that kinda standard. now i'm a greenhorn.
hmmmm...i've never dreamt of joining culinary competitions. but if i'm given that kinda oppty, i will take it up. to see how other chefs perform and also for me to stretch my potential, thus bringing out the best in my myself. i hope i'll be able to win one or two.
oh yes, steven told me to not remain in one workplace for more than two years. he said that i've to move on diff places and learn new things. that i agree with him coz exposure is an eye opener.
i've not left singapore yet and already i'm looking at books that feature cafe in different places. the decor's really nice. i love them! the decor i shd say is very bold. singaporeans probably might not even enter such cafe. one cafe looked like a prison cell!
creative stuff these books hold.
