More often than not, I find myself finishing cuisine classes on an emotional high – unexplainable, indescribable…but certainly very real.
And today, I finally came to the realization that the main difference between kitchen life VS corporate life (for me) is: the highs are much higher and lows are much lower for the former – how enlightening this is!
Above is a picture of my SPINACH RAVIOLI with GOAT’S CURD & LEMON THYME DRESSING prepared in class today. Very satisfied with how the texture of the ravioli skin turned out and pleased to know that Chef felt the same.
Quite a big day tmr…Chef De Partie for Mains in Restaurant Class. Workflow prepared, dish visualized – all prepared and ready to step into Restaurant Class with a song in my heart…