Gala Opening!

I am completely exhausted...after many many hrs at work and on my feet all day...my body is not used to it yet. After 1 week of work, my body will adjust...it always does! Right now I am too happy to sleep. The restaurant's gala opening was a HUGE success. My chef and the owners of the restaurant told us at the end of the night how great everything was. We had 5 different magazines there...along with countless celebrities. Too bad we were too busy in the kitchen to see who they were...I'm sure we'll find out via gossip magazines! I did hear that some of the cast of Grey's Anatomy was there!

The E! crew came in and filmed us preparing for service with Chef giving us a prep talk. It was really great. Everyone worked so well together, we were so happy to be working for such a great restaurant and with Chef D and Chef C as our leaders...what more can we ask for. I'm feel so lucky to have this job because of the people I'm working with.

One co-worker gave me a great complement tonight. We were talking about 1st kitchen jobs and he was surprised this was my first kitchen job. He told me I was great tonight...he was really shocked that I hadn't worked in the kitchen before...I felt great.

Once service started it was like we were on productive excellency mode. Since desserts didn't need to go out until at least 9:30pm....I helped out with the line. I can now talk about the menu. Everything was bite size...Eggplant Churizo, Oyster shooter with Yuzu gelee, Lamb lollipop with Mint caviar (I helped with that, I was happy to learn how make them...I really wanna use it in a dessert someday) Steak braised in butter with a mushroom truffle sauce...it was to die for! The scallops was my favorite. Lastly a gourmet Ham & Cheese sandwich. Of course none of these are as simple as it sounds. I wasn't part of preparing these dishes so I can't really explain them in detail. I know a lot of work was involved with preparing each dish. The spices and the detail that went into each dish is like love!

Ok...now to something I know...desserts. We had Saffron Chocolate Mousse which is one part of our Taste of Chocolate Dinner Dessert. It was a rich chocolate flavor with a hint of saffron. One of the best chocolate mousse I've ever had. Then comes our glory dish. Pina Colada Float topped with a pineapple chip. It is innovative and one of the best desserts I've ever had in my life. The flavors go so well together and it's surprising to people when they see how cool it looks! I love every minute I was working...helping each other out...plating, creating and just enjoying being part of this amazing restaurant.

After we were all done, Chef came in to talk to us. Gave us a great talk...talking about our success for the night and our future successes. Our goal is to get 4 stars from LA times and at least 1 Michelin star! Pressure? Nah...I know our team can do it. We are all dedicated to the success of this restaurant.

One More Day...

I start my real first day of work tomorrow! We are going to prep for the Gala Grand Opening which is on Saturday. It will be Eliot and me alone for the Gala. Pressure is on again! I am very excited. We estimate making about 150-200 for each dessert. We are doing two desserts. Miniature size of the 2 from our menu. I won't write what they are until I've tasted them so that I can describe them.

Another piece of exciting news is that E! will be there filming the Gala. I think it will be part of "Dr. 90210"'s show. He is one of our investor! The buzz about Abode is swarming around LA and it's getting bigger. Expectations is at an extreme high. I'm sure we will live up to it since our team is amazing.

Abode has so much vibe for creativity that will make our menu shine. It will be refreshing for LA's culinary scene.

A Change

Today we were at the restaurant to start cleaning some of the new equipments and get ready for the restaurant's opening. The restaurant is coming along beautifully. The decor is ultra cool. Everything is natural. They chose to use wood, marble and leather as the theme thru out the restaurant and it is really amazing.

I had a private meeting with my chef today. I was on a natural high to know what she thought of me. I think one of the best compliment I've ever received was when Chef said I reminded her of herself when she first started out. I am also honored that she wants me to be part of the team for years..for the long run. Esp. for the next restaurant they want to open. It's such a big honor for Chef to believe in me like that. By that I know I have to change the way I think and trust myself...I just need to boost my confidence which I know will come with experience. I know I will give Chef everything I have, not to impress her but to show her my respect because she believes in me and my abilities.

I'm super excited about the restaurant and really can't wait for it to be open.

1st Round!

So it was the first time I made anything that my chefs were going to eat/taste hence my stress to succeed. When I told her I made something she was very excited to try it and I had described it as not my best....just because I know it wasn't my best work. It's was pretty good but not my best. I've done so much better in other desserts. So I brought out the green tea cheesecake for her to try and when she tasted it she liked it. It was a win for me. Our Chef de Cuisine liked it too so I was very happy with it. They both said it was good. I know that Chef was disappointed I didn't say it's the best thing I made but I'm only honest about what I create and I definitely intend to stay humble about my work. I think she wants me to express more confidence in myself and my food.

One of my peeves is that a lot of Chefs I've met are really arrogant. Some I have to say can be but there are those out there that just thinks WAY too highly of themselves. I know to be a good chef one must completely believe in and stand behind what they make. They also must have a lot of confidence in themselves but...it doesn't mean you have to become an arrogant ass. I'm so excited and happy that my chef is nothing like that. She is so down to earth and so passionate. I'm very excited to be working for her. I can't wait anymore....I should be in the kitchen by Tuesday!!! Fingers crossed.

Back in LA with a J-O-B

I know I haven't been writing about the food much and I really should talk about my China trip. However, at this moment.....it's all about the JOB. I landed my so call Dream Job. A job that will allow me to create and serve my own desserts with full support from the exec chef! I am now a Pastry chef with work!!! Abode Restaurant & lounge is really a very excited restaurant since the Chef's vision and mine are pretty close, so I understand her concept completely. It's a restaurant that I would've wanted to open if I had that much money. It's delicate and clean. I'm looking forward to this because I know there is so so much to learn. It will be a fun environment no matter how crazy it gets in the kitchen. I know it will be so busy and I'm looking forward to working again. I realised I hadn't work for an entire year!!! I will definitely be posting up my menus and pictures.......stay tuned!

How it came about.....I think.....

I'm going to touch on how it all came about...at least in a very short summarized version. I have been blessed a with great family. My family have always enjoyed eating out and trying new things. My taste buds have been developing from a young age. I recall I started eating lamb at age 5 when my parents took me to England...at least it was the first lamb dish I remember. I fell in love with Sashimi at age 7 while travelling in Japan with my family. I remember being introduced to Foie Gras at 12 yrs old and it's been a beautiful love affair since! Those are my earliest memories of new food introduction. Don't get me wrong, I love cheap food stand food as well. Bangkok was a haven for that! Things that are made well and paired well means a lot to me. To be able to compliement each flavor within a dish is not an easy job. I admire the chefs who has a nature knack for it!

On to Dessert....I remember my childhood restaurant meals started with my mom reading the dessert menu before the main one. She ordered her main course depending on whether the dessert menu was appetizing. Since there is ALWAYS room for dessert. I guess my passion stemed from that. I have always had a sweet tooth and a weakness for good chocolate. Now it's developed into my chosen career and I dream of where it will lead me. Lucky for me, I prefer watching people eat and enjoying my creations more than devouring the desserts myself. Otherwise I think my time at the gym will have to be tripled.