Thursday, February 20, 2003
all right it's confession time. i must tell u all wat i've been feeling for the last few weeks. after my first two weeks of lessons, i told my mum that i shd stop after intermediate and then go n work, whether singapore or australia (depedning on my luck). i want to have the industrial experience n polish up the basic stuff i've lernt from basic and intermediate courses. this kinda courses, u need hands on experience. i hav to admit that i'm not confident in making the stuff i've made in class. the chef has so many yrs of experience so he'll be able to tell when the batter's ready but i'm clueless u know. i can still make a cake n puff pastries but i really want to be confident in wat i'm doing.
well, i dun quite enjoy my lessons actually coz i hate thte fact that i've to 'fight' for the machines. it's a waste of time u know. i've to wait n i dun wwant to waste my time waiting!!!! i also hate it when the chef has to teach us three things in one lesson. u see, since i started out, i've been having theory classes on every thursday. today's the final theory class so i shd be having practical on mon, tue and wed. but next week, dunno why the hell got a break on mon. but anyway, back to the subject, the alst three weeks i only had practicals on tue and wed and we rushed like mad. hello, i didn't pay to be rushed. my frens and i talked abt it yesterday morning and we're kinda pissed off by this. why can't we juz have another lesson on mon? then today my fren reminded me that there's another grp of students doing patisserie so if we have practicals on mon to wed n theory on thursday, then it's not fair to that grp coz their practicals are on thursday, fri and sats. so for the last 3 wks, we've been having thoery classes on thursdays n that means they have practicals on 2 days which we also have.
i feel that for the money y mum's forking out, it's been disappointing. then my chef's well, we heard that he's not that gd. very likely we'll be reprimanded by the chef in intermediate. well, if foundation's not laid properly, there's the danger of a collapse. i worry abt that. its ok to be reprimanded if i'm gonna learn. i wld prefer to be scolded as long as i learn and perfect my skills. chef never assess us unlike the cuisine class where the chef assess every single one of the student's food. i dun want to hear from my chef 'that looks good. it's lovely. it' s beautiful." i want him to be able to point out my mistakes. i was able to do it coz i asked him if the batter's ready before i pour in the flour!
hmm...got alot of thinking to do right now. gonna call home.
well, i dun quite enjoy my lessons actually coz i hate thte fact that i've to 'fight' for the machines. it's a waste of time u know. i've to wait n i dun wwant to waste my time waiting!!!! i also hate it when the chef has to teach us three things in one lesson. u see, since i started out, i've been having theory classes on every thursday. today's the final theory class so i shd be having practical on mon, tue and wed. but next week, dunno why the hell got a break on mon. but anyway, back to the subject, the alst three weeks i only had practicals on tue and wed and we rushed like mad. hello, i didn't pay to be rushed. my frens and i talked abt it yesterday morning and we're kinda pissed off by this. why can't we juz have another lesson on mon? then today my fren reminded me that there's another grp of students doing patisserie so if we have practicals on mon to wed n theory on thursday, then it's not fair to that grp coz their practicals are on thursday, fri and sats. so for the last 3 wks, we've been having thoery classes on thursdays n that means they have practicals on 2 days which we also have.
i feel that for the money y mum's forking out, it's been disappointing. then my chef's well, we heard that he's not that gd. very likely we'll be reprimanded by the chef in intermediate. well, if foundation's not laid properly, there's the danger of a collapse. i worry abt that. its ok to be reprimanded if i'm gonna learn. i wld prefer to be scolded as long as i learn and perfect my skills. chef never assess us unlike the cuisine class where the chef assess every single one of the student's food. i dun want to hear from my chef 'that looks good. it's lovely. it' s beautiful." i want him to be able to point out my mistakes. i was able to do it coz i asked him if the batter's ready before i pour in the flour!
hmm...got alot of thinking to do right now. gonna call home.
