2006 was a nice year.
I still find my self surprised about the events of actions life involved me within 2006. It was a beautiful year. I grew a little, learned a lot and foremost shared a bundle of my cooking knowledge; more so than ever before.
My events all blurr together making a typical picture of my turbulent life:
I still miss Lou, my friend who unexpectedly parted in March, I have him on my mind quite often. I don’t know why. I simply miss you.
My friend Mathieu who like others stopped talking to me, possibly because I left Los Angeles and moved to South East Asia in September. Feels like it only was last week.
I wrote the script of Ann Lee’s life. I worked on the project three month.
Next, the strenuous training of two entire kitchen staff took all my energies. In Thailand for a Hotel that turned out to be a bloody Management nightmare and only under great difficulties that I pulled through the four month of my contract.
Diving on Phi Phi Island. Life is beautiful!
And back into the self-training of basic TCM and adapting and developing a unique menu for this new job here in Singapore.
The creation of a completely modern way from a culinary perspective; Infusion of TCM into Healthy French Cuisine/Spa Cuisine involving food experimenting and training of another kitchen staff which now is in action. We curently proudly prepare the worlds first professional French Cuisine infused with TCM. We ought to be the standard of future Eateries with the foresight and wisdom that our very health will depend on the quality food we intake.
This time I am supported by Sous Chef Chris Black who has shown lots of talent and great enthusiasm in helping me pulling this huge menu into reality. On of the Chefs, Rach joined from Thailand, a familiar face in my kitchen and I love his dedication and loyal work ethic. Richard told me in his first interview he was not sure he wanted to cook anymore has now completely bloomed and possibly enjoys the best culinary moments of his carrier. Maynard who is slowly “waking up”, a loyal soul with quite an understanding for TCM. There is Shing, I treat him like a Chef, although he is in the very beginning of his carrier and fortunate to be in my kitchen. I watch with surprise how fast he learns and adapts. Quite surprising. Not to forget the many kitchen hands, some of them only here for a short term, but fun characters indeed.
I have my struggles, as it is in any new business: fighting for every corner and idea. I try not to be ego driven but cant help chuckling when my cooking and actions are questioned by the very people that hired me. In such moments I hear myself saying my familiar “relax, trust me” wishing in the same moment I had a little of that temperament of my colleagues that would burst into a furry of angers. I choose a more careful approach, keeping in mind it my health I have to live with.
I am not sure what my future in 2007 holds on surprises for me. I too ones wanted to stop cooking, right after Thailand. Working for red white & pure is a great opportunity, but it requires a greater response. We just opened the doors to the public and I’d like to see from within a stronger feedback and a 100% positive attitude; that is what fuels a kitchen team and my passion.
My mom has been very strong. Her health playing the tricky games of age. Our relation ship has strengthened since she read the script I gave her; an attempt to write my biography.
Last, not to forget my partner Q; something old familiar but new in my life. Thank you for being there, although far away. It gives me such joy to know there is a soul out there spelling positive thoughts and energies. We both promising to spend more time together in 2007. I think about Q every day.
To all the friends and supporters of my blog: Happy New Year!