Craving List

Don't know what happen, i suddenly developed cravings for the following food...

Tanling Halt Food Center(FC) Duck noodle

Alexander FC Bah Kut Teh.

Maxwell FC Tian Tian chicken Rice

Hock Lum Beef Noodle

Taman Jurong market Bah Chor Mee

Zion Road Char Kwey Teow

Holland V XO fish head beehoon

Redhill FC/Adam road FC Fried black Carrot cake

Golden Mile FC Hainan hokkien mee

Katong 328 Laksa

Tiong baruh market/Bukit Batok west ave 6 Lor Mee

Why my cravings so local one? hahaha... Gonna conquer them all!

Seasoning - Salt

Somehow, a simple pure and innocent looking salt is actually the hardest to grasp for beginner cook. What is the right amount?

Today did potato gratin and adjust as i go with the salt. I always keep in mind chef mention that potato dish need more salt because they are plain in taste. A slightly over salty cream will be just nice after cooking it with potato.

Just like what i read on a book, to rescue a pot of over seasoned soup, add some potato into the soup to absorb the salt.

Feeling good today, Chef said the Dauphinois taste good :) Luckily i did not screw it up!

Procrastinating..

Last week, i told myself to take a break for a week and adjust to my new job before starting my exercise regime. However today after reaching home, i feel so erm... Haiz....

No more procrastinating for me, I seriously need to keep in shape to pass my IPPT else i have to attend 8 weeks remedial training again at Maju camp :( which is a complete waste of time... I rather be working.

Why do the Singapore government like to torture its citizen this way? Not everyone in singapore is working 8-5 job leh... Could make my boss not happy, lower productivity during the period which could cause some impact on economy. Think i'm over-rating it saying it might have impact of economy? Go see for yourself the number of people attending RT... could add up to a few percent of total workforce population!

Anyway...

Have less then 6 month for sundown 42km marathon and less then 7 mth to Osim Triathlon.

Come on, this is not the time to slack! Run fat ass, RUN!

Shall start slow with 20km cycling @ 29-30km/h tomorrow!

From the front, left, right and backside...

Today really low, getting screwed by my CDP all day... Hahaha! haiz... Sometime explain also no use, just suck it up and move on.

Luckily army has prepared me for this kind of situation. Celebrity restaurant is no walk in the park like the other normal restaurants i've worked in. Its not the hours or people, but the want to excel beyond what i am right now that keeps me on overdrive.

Sometimes, after a day of hard work (no time for lunch), the EC said some words of encouragement (e.g, "you are doing good" / "its because of your prep since early in the morning that smooth service is possible" / or simply just a "thank you for today" ). That is the satisfaction!

New Knowledge!

I have eaten gnocchi in the past.

I have cooked gnocchi with gorgonzola cream sauce in swiss club.

Today is the first day i made gnocchi from scratch! Although the size not very even (got screwed a few times), but still, its fun to make!

Maybe next time if there is any potluck session, i'll make it :)

Just 2 days...

In just 2 days, many thing could happen...

What i love most about my workplace now is the attitude of the Chefs. Be it EC, CDC or SC they all come early in the morning do prep together with us and this is the first time i see people above SC so hands on. I really respect the chefs there.

My mentor commented about me being slow hahaha... Haiz... i gotta pick up speed. Thank god i carry plaster in my wallet everyday :) First blood on the first day LOL! hahaha....

EC has been very encouraging. He say frankly since i'm new i will only be doing prep. but as time pass he would probably let me start Garde Manager. Lets hope by end of this year i do get to cook as a line cook. Even veggy station is fine :)

New Year, New Job, New Beginning!

Well in many stories i heard about successful chef, they all started with the lowest rank in the kitchen. Doing odd jobs for start then work their way up to various station as they progress.

It all happens when there is first step, the foundation, the beginning.

Today marks the day i'm following the foot step of my idol, Chef Danel Boulud, in what happen to be his restaurant for the start of my career.

140 seaters offering classical French food like Coq au Vin while serving some Chef Daniel's signature French American creations like his Burger with foie gras...

The Chef De Cuisine of DB Bistro Moderne Singapore, Chef Stephane Istel, welcomed me with a big smile. Telling me to report 8am in the morning doing prep work. If life throws me a lemon, i'm going to make a lemonade with extra sugar. If he throw me all the vegetables, i'm going to peel and slice them all!

Looking forward to working in DB Bistro Moderne, the most beautiful kitchen i've been into!

Cookbook

Finally had some progress on my dream cookbook for my friends who were studying overseas and miss singapore food. The idea was to simplify common Singapore food so that my friends could cook while homesick.

Did some research and notes, now left with finalizing recipe which i think would take probably 1 more year.

Its 2 more days to Marathon! meaning no more running and more time to review my recipes :)