I dreamt of opening a restaurant. Yes, that was before. Over the years, what used to be a "life-long" dream slowly died off as I witnessed how the competitiveness of our local food and beverage industry, the manpower shortage problem and the high rental cost forced many F&B outlets to cease operation. I thought this dream would always remain a dream.
But my passion for cooking and wine pairing remains strong. I enjoy cooking for my family and occasional guests and I find it not really that demanding. I might not have attended any type of formal training in culinary arts but I have a deep passion and love for food and I would love to share that with more people. I am confident that my food made with love and heart will put a smile on your face.
Last Saturday night, I took a baby step to becoming a private chef. Some friends with the same passion for wine and food "hired" me to prepare a formal wine dinner. From the conceptualization of the menu, wine selection, cooking and plating to setting up the dining room, I truly enjoyed every part of the process. I enjoyed being a private chef.
Going into someone's home to cook for them is a very rewarding experience and to me, it's also an honoured privilege. I am seriously considering doing this at a more serious level but at the same time I do not want to kill my passion over dollars and cents. I am not talking about quitting my day job, taking that leap of faith and jumped in but taking baby steps to take on more projects like the dinner that I did last Saturday. Baby step by baby step, I hope to realise my dream.
Chef and Sommelier for hire, anyone? :D
|(L to R) Pan-seared scallop served on lotus roots chip with organic soya milk cream|
The perfect egg – Chilled Sous Vide Tamago Onsen with Ikura and sweet pear
Mousse of Foie Gras in Ice Wine Sauce
|Pan-seared scallop served on lotus roots chip with organic soya milk cream|
|Classic rich and creamy bisque served with seared crayfish|
|Pan-seared 72-hours sous vide beef short ribs served with potato gratin, |
roasted garlic, caramelized chestnut and salad greens
|Dessert Trio - Coffee Panna Cotta with Chocolate Sauce|
Warm Chocolate Lava Cake
Vanilla Ice Cream
|Assorted Cheese Platter|
|The wine selection|