It has been overall an exciting year 2010. I guess the grand event of the year would be the setting up of FLOR Patisserie, which from conception to opening, took 6 whole months. Luckily, or unluckily (depending on how you look at it), I was away in Le Cordon Bleu, Sydney, pursuing my Diploma in Kitchen Management during the 6 months. Although it was interspersed with several trips back to Singapore, I did not have to face the amount of the stress and pressure as my incomparable mother does. I am infinitely thankful for my incomparable mother.
One other event that took place during the 6 months, I got to visit the hometown of Chef Y and experience the warmth and hospitality of his family, especially Chef Y's mother who had so much love to give. From then I knew, love knows no boundaries, no language barrier nor age gap can stop the profusion of love one had to give.
FLOR Patisserie opened in July 2010. I was overwhelmed with the sheer amount of personal time you had to give over to your career, at the same time, hugely afraid of the future which seem so set in stone. It was a turbulent period for me, struggling with self-doubt and the lack of maturity which led to many childish acts of mine that my mum and Chef Y had patiently suffered. Growing up is wonderful yet so painful.
I want to thank my mother for all that I am.
I want to thank Chef Y and Ami for their patient and unconditional teaching of the subject I love the most - pastry.
I want to thank Uncle Kim and Angel for steering me in the right direction for every wrong turn I took.
I want to thank my father for his deliciously fried wait bait and for coming to my rescue when FLOR car's right hind tire was punctured.
I want to thank my brother for giving up his precious free time in order to help my out at FLOR.
I want to thank my friends for not abandoning me even though I might have forgotten them in my business.
I want to thank myself for having lived past 2010, and is still living, healthy and happy.
I have a feeling 2011 is going to be better.
One other event that took place during the 6 months, I got to visit the hometown of Chef Y and experience the warmth and hospitality of his family, especially Chef Y's mother who had so much love to give. From then I knew, love knows no boundaries, no language barrier nor age gap can stop the profusion of love one had to give.
FLOR Patisserie opened in July 2010. I was overwhelmed with the sheer amount of personal time you had to give over to your career, at the same time, hugely afraid of the future which seem so set in stone. It was a turbulent period for me, struggling with self-doubt and the lack of maturity which led to many childish acts of mine that my mum and Chef Y had patiently suffered. Growing up is wonderful yet so painful.
I want to thank my mother for all that I am.
I want to thank Chef Y and Ami for their patient and unconditional teaching of the subject I love the most - pastry.
I want to thank Uncle Kim and Angel for steering me in the right direction for every wrong turn I took.
I want to thank my father for his deliciously fried wait bait and for coming to my rescue when FLOR car's right hind tire was punctured.
I want to thank my brother for giving up his precious free time in order to help my out at FLOR.
I want to thank my friends for not abandoning me even though I might have forgotten them in my business.
I want to thank myself for having lived past 2010, and is still living, healthy and happy.
I have a feeling 2011 is going to be better.
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