Oh Kuan, how I can relate. I have been away so long, not that much has changed really, but I find myself going back to what I know which feels like I stopped advancing years ago. Fundamentals and classics will never go out of style, but without the day in and day out in upscale places I feel completely stagnant. I have to live vicariously through Cheftalk mostly and a couple of things on Food TV. I do enjoy Iron Chef Japanese only because its so much different than what I was trained with that I find it interesting, and as much as I dislike the American version of IC I do enjoy seeing what the current chefs are doing. Wily Dufresne may be a little over the top, but it was very interesting to see some of the things he was doing. I guess the point is that I miss the creativity and constant learning. Therefore let me state also that I would kill to be in a position where I could go and spend a couple of weeks with all of you working and learning. |