To Apricot

Pear Cake for a wedding

This is Pear Cake that I made for a wedding today. I made a hundred of them, and delivered to a location. It took me a good time to get ready to make this cake since I didn't have a flame to make cakes like this big, and my fridge is not so big too keep that much cakes. I tested few times which version of pear cake is the best for this wedding. Today, I carefully cut them, glazed them, and most importantly, very carefully delivered them with two big sheet trays of very delicate cakes to the location. When I got there, all the people preparing the party was in the cranky mood(I don't know those people...), and they didn't care if the cake I brought is staying in fridge or standing out in the room temperature. They were not helpful at all. That made me very sad and I was very discouraged about what I have done to those cakes. I know that those people don't care about my work as much as I do. That is fine. I guess I wasn't just prepared to have the situation. It is all good lesson. I am not going to change the way I care about what I do. That is for sure. I just need to learn from today that I should expect that situation like this can happen....... Does anyone have similar experiences?

A beautiful chocolate day

On my day off, I had a chance to visit my friend, Phiphi, to learn working with chocolate. Phiphi is actually a very talented chef at a high-end restaurant in New York. I only met him twice so far, but I feel like I know him very well. He is a person who can give you that friendly feeling.

Again, Phiphi is very talented. Not only technically, but also mentally genius. What's great about him, I think, is that he thinks being a chef is also being a teacher. He believes passing his knowledge to his worker is very important and he enjoys to do that with his busy schedule everyday. It is not that I have been a teacher before, but I think teaching is one of the most difficult job to do. First of all, you need to be very very good at what you are teaching. Secondly, you have to be very patient. And, you need to trust your students to let them try. 

I don't  have many experiences with chocolate. I have only worked with it very limited time till now. Even though he knew how much I can do, he was very kind to explain step by step. And he let me try most of work that we did today. And he never discourage me in anyway.

Having such a good day, I just remembered that this is the feeling I was missing for a while. Doing something that stimulate me with a person/ people whom you can respect and who also respect you.

I am so lucky to know him. I appreciate my friend who introduced Phiphi for me. As long as I have a chance, I want to learn from him.

Thanks, Phiphi.