a new life

when i left conrad, i was determined not tos tep into the hotel industry till a few yrs later. but i realized that there's no point for me to drag this thing. if i'm not wrong, without any experience in the hotel industry, n once i join one, i'll be downgraded one rank. not fair but this is how it works in this exploitative industry. hence i went for an interview with raffles hotel today. dunno the outcome. but i do know that their f&b dept is very powerful, unlike conrad. in cornad we were pushed ard by all other depts n had no final say. that made our work very hard. i was told today that at raffles, it's my work performance will be the factor that'll see me gain any sorta promotion. i was also told that i'll be allowed to ask for internal transfers say from cold kitchen to hot kitchen or maybe move to chocolate work. now that's sthg. at conrad, i was stuck there. cannot move!!!!

i turned down the job offer at saint julien becoz the desserts there are too limited. moreover, they make stuff like souffle n creme brulee. sorry, i hate these two items. the kitchen's extremely small n if i work there, i've to teach the rest who're eager to learn more abt pastry. ermmm....i also wanna learn more abt pastries. feelt hat they're tapping on my LCB knowledge. moreover, i dun think plated desserts is a big thing in singapore. usually it's on the high end side. if i work there, n say after two yrs i leave, am i gonna head for another fine-dining place? how many of this sorta restaurants do we have here?

i wanna be a pastrychef in 7 yrs time. i've to choose a tougher route. i am notgonna takean easy way out.