 My 2 cents
Hi fellow Chefs,
As a chef when you hit 5o is a kind of suffering and especially when you are trying desperately hard to look for a permanent job and especially living in Asia. Small market you can't specialise. I was trained in western cuisine all my previous chefs are expatriates and over the years to survive I learn and update my culinary fields to Thai, Indonesia, Japanese, Asian, classical and semi-fine dining, some pastry, mediterranean and middle east which i am learning now. I am not snobbish, down to earth and ever learning and today nearly 2 years since i left my last position as Executive Chef I have yet to secure a permanent job. Sometimes I feel like applying to work in Ferran Aeral kitchen for free just to get the recognition.
Fellow Chefs, what I learned will all these go to waste and basically what is wrong with me?
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"The truth cook hold in his palm the happiness of mankind", quote Normal Douglas, South Wind. | 
