I'm working in the Raffles Hotel Pastry Kitchen!
For the longest time, I've been wanting to work in a pastry kitchen. I didn't even know who to approach, or even wonder, who'd be willing to take me in. I'm thinking :" Who'd want some guy who hasn't worked in a pastry kitchen before. I've only got an interest and do some baking at home. All I've got is experience in a hot kitchen (that is, hot food cooking)."
Well it turns out, Raffles Hotel Executive Pastry Chef Kevin Curry, was willing to take me in. I managed to talk to him at the Chocolate Indulgence Event, and he said he'll take a look at my CV, but he couldn't make any promises.
Well, I got a sms from him last saturday, and started wednesday.
It's such an amazing opportunity and I thank God for the doors opened.
It's only been two days, but I've seen and learnt so much already. My eyes have opened to the world of pastry productions.
I work 8 hours a day during the weekdays, but for today, I thought I'd stay on and learn more.
I was learning more about the production for the restaurants that I'm attached to, but Chef Kevin roped me in to help for some event in the evening.
I missed dinner, but in all the rush, being hungry wasn't even on my mind.
Here's some of the desserts that we brought up in trolleys to some store room, and started plating them. This one was plated for the organisers. Funny story, the organizers requested for a dessert platter, and the big acrylic trays were brought out. We laughed and breathed a sigh of relief when they said there was only two of them.I worked a little over 12 hours today, and stood for 11 hours. I'm dog tired, but having the time of my life.
Here's to the sweet life.
Cheers.
