BP: Week 3 – Breads

•May 18, 2008 • 4 Comments

To be honest, I wasn’t actually looking forward to bread week. But this is mainly because Chef Gert told the class that he thought it will be boring (though I’m sure he didn’t mean that literally, he was just talking about the things we basic patisserie students will be learning that week). I actually reckon bread is an interesting subject, especially when you make it by hand. I can only imagine the bread artisans lovingly kneading the dough and making each bread an individual entity differing greatly with each bread he makes and especially differing from other artisan’s artwork.

Chef\'s Gert\'s Bread

Chef Gert’s white loaves

On the first day, you can see it in Chef Michael’s eyes that he loves bread. Apparantly, he initially didn’t want to get his hands dirty but ended up demonstrating anyway (it wasn’t necessary) with Am’s batch of flour in our practical class ^^ (she ended up having a lot of free time because she didn’t need to knead anymore like everyone else in class). I like Chef Michael. You can actually feel his passion to teach and he tries hard to impart his knowledge to everyone in the class. Bread making used to be hard work; can you imagine kneading 5kg of dough? How about 20kg in a morning? All by hand. It makes you respect true artisans who take pride in their work, and who constantly strives to create and improve. However, I feel that machines now play too much of a role in the bread making industry and this greatly takes away the 1 ingredient that truly makes a bread legendary: baker’s love. Haha, wow I just made that up. ^^

I felt I did a great job this week especially with the kneading, my dough, etc. I voluntereed in our first demo class and kneading bread dough for the first time was really tough work (it was warm and I was sweating) and I eventually formed my own technique on kneading the dough (one of the main reasons why I volunteered: to get a head start in learning to knead properly). I’ve always liked Chef Gert anyway, so it was good to learn as well as do my thing beside him in the demo kitchen. ^^

Our breads!

Mine are the bottom left 3, the odd-shaped braided bread, the brownier coloured bread with seashell motive, and the really huge poppy seed topped bread

Back to the first day practical, I realised that Chef Michael prefers a slightly moist dough from Chef Gert’s (another good information learnt from volunteering). Oh, a good story! I followed Chef Gert’s habit of mixing the yeast with water first and then got distracted by Chef Michael’s demonstration in class. It was after his demo that I realised I’ve forgotten to check the temperature of my water. I then quickly went back to the sink and got the right temperature water before realising that I’ve forgotten to take into account the cold water mixed with the yeast and it’s amount. >< So I decided to just redo the water but this time a few degrees higher than needed to compensate the cold water with the yeast and I’ll just figure out the amount of water needed by feel. Wow, and after constantly kneading and adding a little water at a time till I felt that the consistency was good, I asked Chef Michael and he said that it was perfect! ^^ Who doesn’t love compliments eh. However I had some doubt as like I said earlier the consistency was a little more moist when compared to Chef Gert’s so I asked him about it again and he said no, it was good and then he decided to just take my dough away from me and chucked it into the mixer to demonstrate to the class how fast it could be done with a machine. To be honest, I would prefer to finish it up by hand but ah well, thanks to Chef’s enthusiasm my workload for the day was lighter. ^^  Oh and after kneading, I checked my dough’s temperature: a perfect 27 degrees. ^^ Pretty amazed at myself (and lucky) there.

Chef Gert\'s dinner rolls

Chef Gert’s dinner rolls

As I was travelling home, the smell of the bread was so good it was all around me as I was carrying the container partly opened with my bread inside. An elderly even complimented me on the nice smell of the bread. ^^ Happy.

The second day was pretty disappointing for me. We had to make crusty and soft dinner rolls and I felt that the crusty ones doesn’t really taste good. It was ok when it was still crusty fresh from the oven but once it has lost its crustiness, it became pretty bland.

My Dinner Rolls

The chefs like the flower shaped roll in the top left corner

Sun Hee\'s rolls!

I really liked Sun Hee’s rolls ^^

The soft rolls were kinda ok however. But Howard who was in charge of mixing together 5 batches of dough into the mixer (to save time, and the huge mixer needed a good amount of dough to work properly) forgot to add the butter (the butter!!). >< So my soft rolls were disappointing as well (it was still good) and I’m definitely sure that the butter would’ve made it much better tasting.

Chef Herve as usual was pushing us hard on the second day. He even wanted everyone to just mass produce circular breads instead of taking the time to make nice patterns or shapes (and using both hands to roll 2 doughs at the same time instead of just 1!). He’s a very practical chef though, and learning from him can sometimes dash your dreams away as you realise how difficult it is as a pastry chef in the real world where the profit margin is really small. Time wasted on useless decorations is profit lost. I’ve always known that it’s not easy in the culinary world, but I’m sure that there are many like me who just honestly want to make nice pastries or food rather than mass produce them without much care into our work. But who would hire a pastry chef who could only make 10 good looking dinner rolls a night?

We did wholemeal and Pepita (seed) bread on the third day. Oh my god, I was so very much frustrated today. I reckon that I’ve whinged so much that I dread writing about it now. It was amusing for me in the morning though as I was up earlier than usual (actually I haven’t slept yet for the day) and I bumped into 6 or more classmates in the bus on the way to school (amusing cause I usually travel alone and I never bump into anyone on the way to school from Wollongong). I was too tired anyway and tried to catch a few winks on the train as well as on the bus before the demonstration. Third days are always the most tiring for me as I’m at my most sleep-deprived-state.

Gert\'s Croc

Chef Gert’s crocodile and wholemeal breads

Demonstration was pretty hard for me as I was constantly trying to catch a few winks here and there. Chef Gert evetually allowed us to have a 5-minute break and I quickly bought myself a bottle of V (energy drink). Julie, a classmate of mine from China accidentally bought an espresso without sugar (I think she didn’t really know what an espresso actually was) from the coffee vending machine and since she didn’t really liked it, she gave the rest to me, which I happily accepted. I think I’ll get shots of espressos next time as it’s cheaper than a bottle of V.

During practicals, I shared the same dough (for the wholemeal bread) as the same 4 people I shared the dough with the day before. To be honest, I don’t like sharing. It’s not that I’m selfish (I can be at times) but it is more of a personal matter (I definitely don’t mind sharing with 2 others, but not 4). I would prefer to do my own thing, measure my own ingredients, basically do everything my way. That way, if the product turns out good, I’ll be proud of it and if otherwise, I would learn easily from my mistakes. Take the soft rolls the day before for example, when Howard the overzealous Chinese forgot to add the butter into the dough. That kinda pisses me off because I wasn’t happy at all on the second day as all the bread I’ve made turned out to be rather bland (even Chef Gert agrees with the blandness of the crusty rolls) and if the butter was added into the soft rolls’ dough, it would’ve tasted better and I would’ve been happier as well. So, maybe with that same biased reason, I did not like the wholemeal bread that I’ve made today. Regardless of whether or not it looks or tastes good, I’m still not proud of it.

My wholemeal

My wholemeal bread

When I was making the pepita bread, things started to take a turn for the worse. I followed the instructions too closely. I knew I should never follow the instructions word for word in the book. I ended up having trouble kneading the eggs into the already kneaded dough. It just causes me to do more work than necessary. I also realised that 1 egg yolk was more than enough, but I used 2 instead. The worst was myself kneading and kneading away at the dough. The consistency remained the same no matter how many times I’ve kneaded. I’ve tried adding more water, I’ve tried adding more flour, I’ve pretty much tried everything including kneading more and I was getting so pissy and irritated as well from all that kneading and no results. Good thing we had Chef Luigi today because he was pretty much of no help with my dough. He doesn’t seem to know whats wrong, nor does he seem to really care. In the end he merely told me that it was actually already good enough and I can start to let it sit. … God, that was so weak of him… . I desperately wanted to start it all over again but I’ve already decided from week 1 to always try to go ahead with my mistakes and not redo it because mistakes are a very good way to learn especially when you have no experience.

After glade-wrapping it and letting my @#&*!# dough sit on the stove, I started to clean my workbench and guess what I found: a ^�@@*# container of salt. @&*#(&*(@# SALT! *speechless*

On the bright side, I somehow felt a little better because at least I know now why the @#*&) thing ‘might’ not have developed regardless of my kneading. I’m still not sure about it though, I’ll prolly go ask Chef Gert on Monday. Anyway, bread without salt tastes horribly worse than ‘bland’. After baking it and trying it, I threw it all away. I must make a mental note to always taste everything (like my dough) more often just like Chef Herve (habit of his which I noticed).

Bread that went wrong

An example of not-so-good-looking breads (not mine)

At the end of the week, I felt very much unsatisfied as I have learnt a lot more about bread and not much chance to use my knowledge. Surprisingly I’ve learnt the most about bread from Chef Luigi’s class but it’s not because of what he had thought me. I’ve been asking him a lot of questions about bread and while talking with him, I’ve gotten him to talk more on bread than necessary as we’re merely basic patisserie students. I’ve found out more about the main components of bread, the baker’s formula, substitutions, taste, texture, salt, formulas for water temperature etc. Bread is definitely a very interesting subject as well as a personal one. I’m sure that each chef has a different take on bread, a different style, formula on making the perfect bread.

As bad as this week has been, it has only made me more determined to produce better results. I’m also definitely going to start changing the recipes given if needed.

BP: Week 2 – Tarts, Fruit Cakes, Sables

•May 11, 2008 • Leave a Comment

Hiee, in reality this is already week 4 but I need to finish up week 2 if I actually want to make this a useful blog for other future students interested in studying at Le Cordon Bleu. So, this week we made fruit tart, pastry cream, light fruit cake, Sables Diamantes and Sables Hollander. What a great week this was especially after the first week. In my opinion, normal scones and whatnots just taste bland especially when it’s just the basics.



Anyway, we learnt how to make Tarte aux Fruits (fruit tart), Creme Patissiere (pastry cream), Frangipane filling, Apricot glaze and Tarte aux Pommes (apple tart) during the demonstration. However, due to time constraints we only get to do the fruit tart as well as the pastry cream. I felt that there’s actually enough time to do the apple tart as well but I guess for someone who isn’t experienced enough, it is really pushing it. I mean, I’m pretty much experienceless but at least I’m a fast learner but what about the others? It is a little disappointing though for the apple tart looked really nice. Argh, what a waste that I did not take a photo of the apple tart. Very thinly sliced apples were arranged in a nice circular pattern towards the middle and when coated with the apricot glaze, it does look yummy (taste yummy too)! (Chef Gert made them ^^)

Chef Luigi cutting the tart

Chef Luigi cutting the tart

Oh, we also get to use many fruits for our fruit tarts: kiwis, oranges, rasberries, blueberries and strawberries. It is said that this fruit tart will most likely be one of our examination item, and some useful things to remember are to have your tart completely covered (by fruits), as well as have a nice looking crust at the sides. Look at my fruit tart! I was really proud of it and tried hard not to show it, haha. ^^ It was basically my first day of many more to come (hopefully!) that I received many compliments on my pastry work. :) You so need a good container to carry around your stuffs btw as it makes it neater and more convenient for you to carry (back home for eg.) and as I was carrying my tart back home, I received so many friendly/hungry stares at my tart. Lol, now thats a thought you’d never think would happen… people staring at my tart… .

My tart!

My tart! Doesn’t it look bright & happy?

Oh wait, I do have a photo of the apple tart. ^^ Anyway, making good tarts (by hand) requires a cold hand. I have very warm hands, so my base wasn’t that good as it shrunk a little. I felt that with pastries like these which requires you to not overmix it, I tend to do just that, no matter how hard I try. It’s very delicate (take sponge cake for eg.) and warm hands just makes it worse by helping to develop the gluten in the dough more. Anyway, overmix/overdeveloped = shrinkage. By now (week 4), even though I can be quite a perfectionist but I like it too when mistakes comes up unexpectedly. I always tend to learn much more that way, knowing what I did wrong as well as the consequences of the mistake that I’ve made (I’ve also felt that I’ve learnt much more than my classmates that way ^^).

Apple tart, Sables, Light fruit cake and Marble cake

Apple tart, Sables, Light fruit cake and Marble cake

We did the light fruit cake and Gateau Marbre (marble cake) on the second day, and like the first day we only did the light fruit cake because there just wasn’t enough time for a marble cake. At the end of the day, I didn’t feel too partial to the fruit cake. Maybe because I much more prefer a heavy fruit cake (with rum!!) and maybe it’s because the fruit cake tasted a bit meh.  Oh, my fruit cake was like a jackpot lottery. 3 lucky person might get a whole glazed cherry inside a piece of fruit cake. Haha, that’s what happens when you forget to chop the cherries and just pop 3 whole pieces into the mix. I think I made a huge mistake today too when I mixed the butter with the eggs instead of the sugar first. However, somehow, I managed to salvage it and it still turned out ok in the end. But you know, it could’ve been better. An important tip to remember would be to chop the butter into smaller pieces as it makes it easier to soften in the microwave (soften not melt!) and when adding the eggs into the butter always make sure the eggs are in room temperature (especially when you keep your eggs in the fridge). Otherwise warm butter + cold eggs = lumpy mess. Eww.

Sables Diamantes and Sables Hollander

Sables Diamantes and Sables Hollander

Goodness, I totally forgot about the Piped Sables (Viennese biscuits). In the picture above somewhere at the top right corner (with the tart and 2 cakes) are the Piped Sables. It’s just basically biscuit dough piped out into nice shapes with the piping bag. If I’m not mistaken, we did that on the same day as we did the light fruit cake. The third day is mainly about the other 2 sables: Sables Diamantes and Sables Hollander. Sables Diamantes was a pretty good cookie as it has orange zest and vanilla in it. After making a long log of dough with it, you roll it over castor sugar and then keep it in the refrigerator to harden it in order to make the cutting easier. Sables Hollander if I’m not mistaken are actually Holland biscuits. It does look impressive and difficult to make and it really isn’t that easy. You have to be really precise at cutting it right (a ruler does help) and it could be a little time consuming as well. However I feel that it can be pretty rewarding as well made Holland biscuits can be quite impressive to look at. ^^ I reckon it could improve with *some* rum in the chocolate part of the biscuits though… . Hmm, why didn’t I think of that before.

My cookies!

My cookies!

I think I was pretty annoyed on the third day regarding the ovens (there isn’t enough). Everyone wanted to have a go at the ovens and because there isn’t any real queues, it’s more on a first come first serve basis and you really need to be on your toes to catch the next empty space in the oven. I really took my time on that day with the sables as I really wanted them to look good. Therefore I was the last who finished the first batch of cookies and I was quite pressured for time to get my cookies into the oven and I recall feeling quite annoyed and upset at some of the students who just didn’t have the courtesy to allow the late ones to finish up his/her batch of biscuits. I mean, I know that you need the ovens too but when you are already at your second or third batch, come on… . It’s just pure, simple courtesy and common sense which a lot of people these days lack. Oh and I am getting better at judging when I should get my things out of the oven rather than letting them brown too much.

On a happier note, my biscuits came out really well (it could’ve been better still!) and it attracted a lot of attention. ^^ I’m proud to say that on the way home, a random guy bumped into me and asked me if I was selling them. Selling? Here, take some instead! *proud of my work* 

BP: Week 1 – Scones, Sponge, Pound Cakes

•May 4, 2008 • Leave a Comment

To be honest I’m writing this sorta backwards. It was already week 3 by the time I wrote this post so my memory is definitely a little hazy. But one thing for sure is that I’m finally a Le Cordon Bleu student! It was definitely very exciting for me regardless of what I’ll be learning this week. New environment, new mentors, new friends, I was just taking it all in.

Chef Gert demonstrating

Chef Gert demonstrating

We learnt to make scones on the first day as well as royal icing which can also be used to pipe beautiful words or designs/decorations. It seems like we’ll be having Chef Gert from Denmark for all our demonstrations but I’m not so sure about this. They might just decide to change it up in the middle of the semester. I like Chef Gert though, he’s a pretty cool chef and when he took the freshly made scones out of the oven, he got us all to the front to try it with apricot jam and a dollop of royal icing. Yummmmm.

Yummy scones!

Yummy scones!

During the first day practical, we got Chef Michael who is from Belgium. He seems to be pretty excited to teach us and got hands on with the teaching as well. However, he mixes the dough differently from Chef Gert. Actually, the difference was pretty huge. Later on, I found out that there are 2 methods to work the flour and liquid into a nice dough. There’s a rub-in method in which the fat is rubbed into the flour first, and then the liquids to slowly form a soft dough without too much mixing and pressure. The other method was the creaming method in which the fat and sugar is creamed first and then slowly blended with the flour into a paste. The liquid is then slowly incorporated into the doughy mix. To be honest, I still don’t really know the difference between the 2 methods but I definitely preferred the creaming method, as it is less messy and therefore easier to handle the dough later.

Chef Michael demonstrating

Chef Michael demonstrating to his prac class

As you can see, we got pretty much hands on right away in our first practical class. Even though all we were making are scones, it was pretty significant for me as I had no experience whatsoever in all this baking stuffs. I could still remember when I first made my nice dough into a nice round ball. I actually felt pretty proud at it. ^^ I made it with my own bare hands! Anyway, after batching the scones together and putting them into the oven, what came out definitely didn’t look as pretty as Chef Gert’s. ^^ Ah well, always a first time. We also made royal icing while waiting for the scones and played around with it in our little piping bags which we made out of the waxy paper thingy (I forgot what it’s called). Piping is definitely not an easy thing to do as you really need steady hands and not forgetting creativity as well. I had a try on piping out words and the best I could do was a bunch of illegible scribbles. Lol.

Ugly scones

My first scones… ew

On the second day, we made madelines, friands and more scones (fruit and cheese to be exact). To be honest I don’t really remember much about this day because I was getting so mentally, physically and emotionally exhausted due to all the stress and travelling that I’ve been going through. More than 5 hours of travelling in a day as well as sleepless nights during the period between orientation and first day of class (sleeplessness which are not due to first day excitement/anticipation), meeting of new friends which also prolongs the time spent in Sydney, away from home and therefore wasting more precious resting time, all this adds up to my sleep deprivation state on this day, only the second day!

I’ve started to get more used to the kitchen already as most of us kind of know where to get our ingredients and utensils by now. I’m also beginning to work pretty close to Hsiu Yen as we pretty much helped each other get through the day. The Koreans in my class tend to stick together as well as helped each other due to the ease of communicating with each other. It’s not to say that their English is bad, it’s just I reckon that they felt more at ease working with each other. Joa, a Singaporean guy seems to be stuck with most of the rest of the girls at his workbench. ^^ I don’t think he minds it though as he’s a very helpful and selfless sort of person. But in my opinion, everyone’s here to learn too, and if you have other people (more than 2) constantly bugging you regarding issues which are better presented to the Chef, it gets kinda annoying and tends to disturb your own train of thought. There’s also Howard the overzealous Chinese who’s also somewhat like me albeit more selfish, more alone and obviously overzealous for his education (he’s one of those guys who constantly hound the Chefs after class…). Anyway, I like my work space and I like my work partner (no such thing as a work partner in LCB though).

Hsiu Yen and scones

Hsiu Yen and her scones, mine’s the smaller ones

Oh, just a side note: you see that space behind her? That corner of the kitchen (beside the mixer which is beside the proof oven) will be my workspace in the future. The workbench on the left of this workbench (in the picture) is basically the Chef’s workbench and this workbench (in the picture) will eventually be ‘stolen’ by the Koreans. >< It was a good spot too as it is located in front of the oven and close to the chef. The workbench on the right of this (pictured) is where Joa and the rest of the girls work. However, I kinda like my future workbench because if I stood where that girl in the photo is standing (top corner) I get to work in the space on her left as well as the space (same amount of space) on her right! This is because the space on her left is too small for any individual to work with so though I tend to locate myself a little towards the right, I always put my notes, utensils and other bits and pieces on the left side of my workspace thereby giving me plenty of room to work with. Absolute brilliance. ^^ Oh and Hsiu Yen would eventually move to the workspace on my right which is also nice. ^^

If I’m not mistaken, my madelines and friands were pretty rushed as I’m still quite slow around the kitchen and mostly in a confused and sleep deprived state of mind. One thing I’ve learnt was to never trust anyone and always try to do everything yourself. This lesson was learnt when I didn’t trust my instincts to take out my madelines and friands earlier. They ended up getting a little burnt and though they tasted good, I was quite disappointed with it as it could’ve been better. The scones were, well.. scones. By this time, I realised that in the future to come, we patisserie students will bring home a lot of stuffs and I reckon that most of us will end up throwing them away. For that, plastic containers are always helpful with either bringing back home our product or giving them away.

Sponge and Pound cake

Sponge cake (Genoise Sponge) and the Pound cake (Gateau Weekend) at the top

I was already at my limit on the third day. Extremely sleep deprived with only less than 10 hours of sleep since Tuesday (it’s Saturday) I pushed myself onwards to the end of the day. This first week will ultimately end up being one of my most challenging pysically, mentally and emotionally. After hanging out with friends later at night, I found out that the train schedule was being changed due to maintenence, and I most likely have made a mistake in taking a train which instead of going back to Wollongong, stops in the middle of the journey (I’ve forgotten where) at freaking 1 in the morning. It was freaking cold too… . Miserable, cold, sleep deprived and depressed I tried to get through the night sleeping on the bench but after a few hours, I just couldn’t take the cold and ended up standing in the elevator for an hour till the next train back to Wollongong arrived… . Very depressing… .

Back to class, I also ended up making a lot of mistakes. Silly mistakes such as mixing warm butter with cold eggs (you get a very lumpy mixture) and mixing the ingredients in the wrong order such as mixing warm butter with cold eggs (I was supposed to cream the butter with sugar, not eggs lol). I can’t remember what else, but there were definitely a lot more mistakes and although my sponge cake didnt turn out well, I felt that my pound cake looked and tasted pretty good.


I couldn’t remember which one was mine or Hsiu Yen’s

Always remember to label your products by the way. After baking, I ended up forgetting which sponge & pound cakes were mine and Hsiu Yen’s. We ended up just picking the best one of the lot, throwing away the other and cutting it in half for both of us. Seriously, it’s just too much cake. I mean look at the picture. Did you see the amount of sugary glaze dripping on top of the pound cake? How about the amount of cream in the sponge cake? Luckily for us, our work will only be graded starting from next week.

Orientation Day

•April 28, 2008 • 2 Comments

I need to post this article, blogging is hard work ^^. Tomorrow will be officially my first day at school. ^^ More on that later.

I went to my orientation day like 2-3 days ago. I thought o day is only for a day, according to the information sheets that I have received beforehand. But we had to go back to school again the next day to complete the registration process.

Entrance to LCB Sydney

Omg, I had to take 2 trains and a bus for roughly 2 hours to go to school from where I live in Wollongong. Upon reaching Sydney, it was raining and I have forgotten to bring any umbrella. :/ It was definitely very exciting to finally walk up to the school that I’ve been dreaming to go to since many years ago.

LCB Sydney

And there I was, at the entrance of LCB (Le Cordon Bleu), under the rain, looking forward to it all. Anyway, what surprised me the most upon reaching there was the amount of Asians there. Let’s make this clear now, I’m an Asian, and though I may sound racist, I merely speak out my thoughts. Racism is unavoidable, that’s for sure, but for me, I will never judge a person based on race alone. So back to where I was, there was definitely no non-Asian students there when I arrived.

From what I see, I reckon theres a few Aussies, a few Europians, some from Thailand, Brunei, Singapore, Malaysia, Indonesia and China, and a handful of Koreans and Japanese. Actually, a lot of Koreans and Japanese when compared to the other nationalities. So, after the registrations, we went for orientation, listening to talks, etc.


Orientation was pretty long, not long-winded though. It was pretty straight-forward and good information to know. And it was definitely good to see and get to know the chefs whom we will be learning from. ^^ Most of the chefs, from the way they look and speak, seems to be really friendly and are definitely there to teach and impart their knowledge to us.

We had 2 breaks, a tea break and a lunch break. Had yummy pastries to eat for lunch and a variety of sandwiches, fruits and cakes for lunch. ^^ Yum. Met a lot of nice people and new friends as well. To sum it all, the first day of orientation was very good and exciting for most of us. There was a guy from the Phillipines who just arrived in Sydney that same morning, deprived of sleep and over-excited like a caffeinated rat. ^^ Great guy.

I should go to bed soon, the second day of orientation was mostly finishing up with registrations and schedules. And omg… the schedules. We pretty much have a 2 hour theory, and 3 days each of 2.5 hours demo (demonstration) and 3.5 hours prac (practical) every week. My pastry intake was split into 3 groups with the first 2 groups getting Thurs, Fri, Sat and group 3 getting Mon, Tues, Wed. All 3 groups share the same theory class which was on Monday. I’m in group 2 and that means that I have to go to school 4 days a week instead of just 3. -_- very tiring… . And no, we don’t get to choose our groups. :/

On the same day, I got my uniform and tool set from the shop. Still need to get work shoes though. Will post pictures of the uniforms and knives later. ^^ So yeah, tomorrow, Monday, theory class. >< See you again after Monday’s class. Good night.

Welcome to My World

•April 12, 2008 • Leave a Comment

That's me!This is a very significant post because it can be considered as a landmark stepping stone for me into the culinary world. All these while, I’ve dreaded treading into the murky waters yet at the same time very much excited and enthusiastic about the experiences and knowledge I will get from this huge commitment I’m burdening myself with. I have a pretty good idea what I’m getting myself into and I am absolutely petrified at failing to achieve my goals.

Right now, I have very minimum support and I feel as if I will be taking this very tough personal journey alone. But I know that I can count on a few people to always be there to cheer me on as I move onwards to realise my dreams.

So, sit back and enjoy the ride.  Those that know me will know that this will be one hell of a journey.