2006 was a nice year.
I still find myself surprised about the events of actions life involved me in 2006. It was a beautiful year. I grew a little, learned a lot, and foremost, shared a bundle of my cooking knowledge, more so than ever before.
My events all blur together, making a typical picture of my turbulent life:
I still miss Lou, my friend who unexpectedly parted in March, I have him on my mind quite often. I don’t know why. I miss you.
My friend Mathieu, like others, stopped talking to me, possibly because I left Los Angeles and moved to Southeast Asia in September. It feels like it only was last week.
I wrote the script of Ann Lee’s life. I worked on the project for three months. Shakers life… not sure others care about this blurp of life.
Next, the strenuous training of two entire kitchen staffs took all my energy. In Thailand, for a hotel that turned out to be a bloody management nightmare, and only under great difficulties did I pull through the four months of my contract.
Diving on Phi Phi Island was amazing. Life as a Dive Master is beautiful!
And back into the self-training of basic TCM and adapting and developing a unique menu for this new job here in Singapore. It’s a very controlled tip on Malaysia. Very controlled…
Creating a thoroughly modern TCM way from a culinary perspective: Infusion of TCM into Healthy French Cuisine/Spa Cuisine involves food experimentation and training of another kitchen staff, which is now in action. We currently proudly prepare the world’s first professional French Cuisine infused with TCM. We ought to be the standard of future Eateries with the foresight and wisdom that our health will depend on the quality of foods we intake. A guide on how to eat correctly under various circumstances. Eating for health and as a preventative lifestyle.
This time, I am supported by Sous Chef Chris Black, who has shown great talent and enthusiasm in helping me pull this huge menu into reality. One of the chefs, Rach, who joined from Thailand’s Zeavola Resort, is a familiar face in my kitchen, and I love his dedication and loyal work ethic. Richard, a local chef, told me in his first interview that he was not sure he wanted to cook anymore. He has wholly bloomed and possibly enjoys the best culinary moments of his career. Maynard, who is slowly “waking up”, is a loyal soul with quite an understanding of TCM. There is Shing; I treat him like a chef, although he is at the beginning of his career and fortunate to be in my kitchen. I watch with surprise how fast he learns and adapts. Quite surprising. Remember the many kitchen hands, some only here for a short term, but fun characters indeed. My dishwashers are equal to any other position in my kitchen. We respect each other fully.
My job is beyond the F&B section. I help shape the TCM concept throughout all departments and align the mission to be shared by every employee to streamline the vision of Thomas Yasuda.
I have my struggles, as it is in any new business: fighting for every corner and idea. I try not to be ego-driven, but I can’t help chuckling when the people who hired me question my cooking and actions. In such moments, I hear myself saying my familiar “relax, trust me,” wishing at the same moment, I had a little of that temperament of my colleagues that would burst into a fury of anger. I choose a more careful approach, keeping in mind the health I have to live with.
I don’t know what my future in 2007 holds on surprises for me. I, too, once wanted to stop cooking right after Thailand. Working for red white & pure is a great opportunity, but it requires a greater response. We just opened the doors to the public, and I’d like to see from within stronger feedback and a 100% positive attitude; that is what fuels a kitchen team and my passion.
I made an attempt to write my biography.
Last, I remember my partner Richard Q, something that feels old and familiar but is new and exciting. Thank you for being there, although far away. It joys me to know a soul spilling positive thoughts and energies out there. We both promised to spend more time together in 2007. I think about you every day.
To all the friends and supporters of my blog: Happy New Year!