Dark eye circles are fast becoming a permanent feature. Not that I mind much since it gives the smoky-eyed effect. Then again, the time will soon come when I will be able to sleep as freely as I want. Goodbye dark eye circles.

To say goodbye is still the hardest.

Comrades

To have colleagues who will shout at the top of his lungs: GOOD MORNING! early morning in your face,
Who will kindly request you to take a deep breath when he passes you in a narrow space, so that he may get to the other side,
Frankly tell you you are gaining mass,
Teach you useful survival phrases like: 有你的事吗? (hokkien style with bobbing head action to your boss),
Address you in the most friendly manner: 笨蛋!

I term them as comrades.

Here, a more comprehensive view of Glace Patisserie. Exciting, because I'm part of it, though in bits and pieces. Still it's a start. :D

So what happened was a filming crew came to film our patisserie for their Sugar Rush series, which will be aired via razortv.com.sg. The objective was to capture the family japanese patisserie I suppose; you guys can judge for yourself. The filming process was awkward. We were told to act as natural as possible, which was impossible ofcourse. I don't think it is very nice to show people the opera sing-a-long sessions nor our attempts to teach chef and his wife standard Singapore English- Singlish. Therefore, in every sense, we were as unnatural as possible. At least we tried.

Well, enjoy!


Part one


Part two


Part three


Part four

End.

Tastes in Music

I work with two incredibly old guys. Old in speech patterns. Extremely backward taste in music. But gosh! I do enjoy it very much. Am I becoming old-ish myself?

Glace Patisserie should be called glace karaoke instead. We have two old radio transmitters singing shockingly old songs. (登丽君 is alright but 欧阳飞飞?!) Even Chef and Ami is joining in the getai fun... ._. I shall bring my ipod speaker and attempt to educate them the goodness of my brand of Heidi music. Or as Weiloon so kindly puts it: 小鬼听的音乐.

Conversations

Have you ever seen two sunflowers share a conversation?

Work in Glace Patisserie is slowly becoming comfortable for me. Now that I am coming to terms with the hours, the work, the routine, the people, I actually enjoy working, very much.


http://cakeglace.com

Nothing to do with chocolate tarts

It is time to break the news- I am working at Glace Patisserie! Located at Chinatown Plaza, 34 Craig Road.

The coming Sunday will mark my 2 weeks in Glace. Wheew! It is hard work. 11 hours from morning to dusk. We scurry like ants to produce enough cakes to feed the customers, sometimes even rejecting orders. Are our cakes that good? (they aren't cheap, by the way)

Ofcourse, our cakes are good. They are fresh. Very fresh. Cake bases, sponge, frangipane tart, are made the day before. Then we come early the next morning to begin assembling the cake. Cut the strawberries! Whip the cream! Prepare the glace! By 11am, all cakes should be out in the display counter. After the morning battle, we give the ktichen a clean and begin the next day's production. And the routine continues.

Sometimes, when I return from work, all I remember is washing and cleaning. We don't have a designated wash-up guys you see (though I think we should). Therefore, every bowl, every single scraper you use, you got to wash it. And me, being the newest member in the kitchen, somehow washes alot. Well, I can't blame the others since I am not familiar with the kitchen. At times, I would just stare dumbly at the others, until the chef sends me off to the sink. Right now, I think I am improving. I am the cake wrapper. Right.

Our cakes are lovely to see and eat, the main reason I still there, so that I can eat the trimmings for free!

I love the strawberry souffle! A thin layer of sponge, on top of it, a very light cheese cake. Then we mask it with cream and lastly heap strawberries on it! I am also falling in love with their matcha cake, marron pie and rinrin cheese tart! Yumm yumm!

When will I be able to mask, pipe, cut, fold, bake, I wonder?

Hello! I am a working individual once again. Employed. Hired. Paid. $_$

I have been wondering, can you be inspired by yourself?

Work. I officially officially started working! hohoho.

The entire past week at Demsey don't count since... it didn't feel like it was work. I didn't feel responsible for the cakes I'd made, there was not even a hint of pride in it. I guess it is because the mechanised way of going about/ doing things. For example, whenever I asked questions like "Why do we do this? Why can't we do it that way instead?" I got really dumb answers, "because the in-charge does it like that" or "that's what we have always done".

haha, reminds me of this story:
For Thanksgiving dinner, the wife was preparing the turkey. Her way of preparing the turkey was so peculiar that the husband asked, " why do you always cut off the tail of the turkey?"

"Don't know. Mother always does it like that. I guess it tastes better this way."

Not giving up, the husband calls up his mother-in-law, and thus was replied, "I don't know. My mother always does it like that. I guess it gives better flavour."

This time, the husband calls up his grandmother-in-law (assuming she is still alive). He repeats the question and finally got the answer.

"Oh, it's nothing really. The oven I had was too small. I always had to cut off the last bit to fit the bird in."

Anyway, now that the kitchen at Orchard Central (OC) is ready, after many many frustrating delays, we can finally start production. Wheew!