Thursday, February 19, 2004
i think my colleagues think that i'm arrogant. they know that i came from sydney n tht that i spk english. well, it's hard for me to communicate with them. moreover, i've to learn from the sous chef on how the banquet stuff so all the time i'm working with him n it is hard for me to spk to others. i have to concentrate on my work, plus my tiredness, i find it hard to talk. yes, i am extremely quiet at work.
i dropped my locker key in the locker room. it was found but my wallet's missing. my ic, sg driving driving licence, library cards...all gone! i'm sooo pissed. it was stolen by someone working in the hotel. i didn't lose much cash but all my cards. barely half a yr gone by n i lost two wallets. it's hard to swallow this u know. i like this wallet. i dragged myself out from bed after working 26hrs in sydney, n with my fren whow as also tired, we went to buy a wallet. was almost abt to give up after 4hrs of scouting ard when my fren saw this wallet. i bought it immediately. it has a sentimental value. pls pray that the asshole will drop my wallet with my cards somewhere n it'll be returned to me.
back to my work. i've done 2-3 rounds of ala carte dessert. that means those set dinner desserts for banquets n functions. the worst part is having to wait till the guest finish the main course then only we can start plating the desserts. but it's all done in a flash. very fast. just like wat i've seen on tv. 160 plates to be laid out on the tables once the appetizers are served n when the main coruse is served, we have to start decorating every single plate followed by topping it off with the dessert. very interesting. pressurizing but i like it. i just hate to wait.
someone ordered a brownie wedding cake. i'm not at all impressed with the brownies at raffles. yucks. conrad's one taste better. my belgium chef at conrad changed the recipe n i believe that's a real brownie. i also dunno why the madeleines at raffles are not tender. when i made it in LCB, it was very soft n moist. yes, a madeleine is a soft, moist cake that's usually eaten in the afternoons. conrad has better recipes but poor finish. at raffles, it's the other way round. hehe. my sous chef said that i decorate the cakes very nice. hahhaha...wat a joke. he shd see my LCB mates man.
ok, i'm gonna sleep now. have been working overtime lately. infact my overtime started from just now n it'll continue till sat nite. off on sunday. really need a break.
i dropped my locker key in the locker room. it was found but my wallet's missing. my ic, sg driving driving licence, library cards...all gone! i'm sooo pissed. it was stolen by someone working in the hotel. i didn't lose much cash but all my cards. barely half a yr gone by n i lost two wallets. it's hard to swallow this u know. i like this wallet. i dragged myself out from bed after working 26hrs in sydney, n with my fren whow as also tired, we went to buy a wallet. was almost abt to give up after 4hrs of scouting ard when my fren saw this wallet. i bought it immediately. it has a sentimental value. pls pray that the asshole will drop my wallet with my cards somewhere n it'll be returned to me.
back to my work. i've done 2-3 rounds of ala carte dessert. that means those set dinner desserts for banquets n functions. the worst part is having to wait till the guest finish the main course then only we can start plating the desserts. but it's all done in a flash. very fast. just like wat i've seen on tv. 160 plates to be laid out on the tables once the appetizers are served n when the main coruse is served, we have to start decorating every single plate followed by topping it off with the dessert. very interesting. pressurizing but i like it. i just hate to wait.
someone ordered a brownie wedding cake. i'm not at all impressed with the brownies at raffles. yucks. conrad's one taste better. my belgium chef at conrad changed the recipe n i believe that's a real brownie. i also dunno why the madeleines at raffles are not tender. when i made it in LCB, it was very soft n moist. yes, a madeleine is a soft, moist cake that's usually eaten in the afternoons. conrad has better recipes but poor finish. at raffles, it's the other way round. hehe. my sous chef said that i decorate the cakes very nice. hahhaha...wat a joke. he shd see my LCB mates man.
ok, i'm gonna sleep now. have been working overtime lately. infact my overtime started from just now n it'll continue till sat nite. off on sunday. really need a break.
