Hello

[cookwithlove]

Hello,
I hail from Singapore. Previously was Executive chef and presently on sabbatical leave before moving on to my next job which will involve some fine dinning. Let me share briefly my experience. I was trained in the western kitchen, having work in Bermuda and been to China for few hotels opening. I always believe in sharing and learning is a discussion with others, be happy and give thank when someone point out our fault or
teach us another way of doing something better or offer a new idea. I
am basically a hand on type and it stay in your head. I can churn a whole arrays of Asian cuisine without much problem and i am into Japanese food, making use of its special ingredient in food creation. I study the creations of all masterchefs and how they live their life as a chef and whenever opportunity arise e-mail and ask them question.

I live my life to the fullest and learning new things everyday and treasure it. What keep me moving or how I de-stress I do lots of swimming and play my favourite chinese music the dizi and xiao. I hope to give cooking lession and playing my music at the same time someday.

For my last breath, I want to adain my heart, be humble, maintain low profile and be nice to everybody. Time and tide wait for no man.

Take care and keep the connection alive.

cookwithlove

[Mezzaluna]

Welcome, Cookwithlove! This is a global community of foodlovers and chefs who are eager to learn and share. You are a welcome addition.

Browse the board's forums, the articles, cookbook reviews and recipes. The archives are a rich source, too. We hope to see you often!

Regards,
Mezzaluna