Wednesday, April 09, 2008
hello to the world,
i am currently stuck at home, because my parents are against me gg back school for debrief and another night.
well, its daddy, so i cant oppose to him, he is the dinosaur.
i heard from everyone that Fyrhto is the first for FOW!
so happy okay! I cannot believe it!
I love my GLs so much, they've done so much for allof the freshies!
Guess, after all the lecturing and freshies leaving, things are much better!
So happy, really really happy!
I'm sure the freshies had fun too (:
So fast, one camp down, one more to go.
those memories, ahhh.
today was the highly anticipated day.
along with the lecturers, the team went to Les Amis for lunch,
its an unforgetable experience, the food left me with an awe
the taste profile for each dish was unique and exquisite.
different yet familiar, bringing familair flavours together.
the foie gras ravioli consomme was probably the best.
egg confit with black truffle was great, first time i finished my egg yolk
amuse bouche was prawn wanton with basil leaf, its like eureka.
blood orange reduction works well with lemon thyme and yellowtail, fantastic.
main course was mediocre, pigeon was too rare for me.
bloody and all, even though i requested for medium.
should have opted for a wagyu though.
elderflower soup with assorted berries was refreshing but something i gobble down at iggy's, so nothing special for me.
carrot fondant was the most amazing dessert i've tasted.
nothing else.
then, we met terence from CCM who was interning there, how i wished i was in his shoes.
this meal is the epitome of f&b/service,
it has allowed me to rediscover the reason i entered TP for HTM
how bloody niar with his lousy presentation at sjc could convince me to enter that course and nothing else, despite my interest in marine life at SP.
lately, without ssm, without thursday class, i felt service was a bore.
and work at ritz was boring, i was really craving for some fine dining service,
to learn more and many other reasons, but i couldnt
both because time didnt allow me to and i was tied down.
i lost my flair, the confidence to present, the sensitivity towards guests
and the attitude to service.
but today, was the day i witness real service.
nowhere in singapore can compare to how the server and sommelier served, communicate and just being themselves.
not even there, prob cause i worked there beefore, prob cause i saw the bad side of them.
but service there was only average compared to what i experienced today.
rankings dont stand, quality do.
now, there's a benchmark for me to achieve and i really am going to work towards that from now onawrds.
I feel the passion burning, once again.
5:37 AM
I love vintage & rouge-.
30
