gonna start soon.......................................!

its been a month i been stop working.....this holiday its somehow kinda too long! as it will cause a person like me becoming a lazy bump..... cant blog much because ain't doing anything new about pastry , ain't blogging things that i never done or experience before , feel like so fake if i blog about something i never experience , pointless..;-P , here i am...at coffee bean ....blogging ;-) ........my new job officially start on nov but still the machinery haven't fully setup and lots of things still haven't finalize .....changing my job as a pastry 3rd commis to a central kitchen pastry chef its a big turn over .....actually i never thought of taking this position as i always think that im still a 3rd comm is.....further more its a opportunity that bump into me.....seek for advice and most of them told me, still young , i have nothing to lose even if things goes bad.

whoot, a big turn over for me at 2009 , new phone , new laptop , new job ,new house( shifted to a apartment near my place with a very very cheap FRIEND price)....still the biggest changes would be my new job , its like a spring, from bottom shoot right up, well, hope this new job would lead me further! 2 things i will be losing touched which is showpiece i used to play with in hotel , and my beloved chocolate pralines and decor! I'm told to be prepare as I'm no longer a commis , and my responsibility are more heavier , WALK like a chef ,talk like a chef, be more confident ......its easy to listen such advice , but dont think its easy as it sound, lets pray...;-)

ok , even though i work in pastry for 2 years, i seldom visit local cake house or other bakery , because my view long gone towards french , japan and other country..no offend , nor trying to show how skillful i am or whatever , but seriously i never refer info based on local ....it started from the first book that really got my attention so DEEPLY , ya...i was so orgasm when i get to view it for the first time

its like a HORNY MANIAC FOUND he's PLAYBOY mag...wtff!!A voice appear deep in my thoughts ,that's the kind of thing im looking for ! from there , i start to shift my reference from local bakery to other place, JAPAN, FRANCE AND ETC ,internet and YOUTUBE become my info source , plus a guy i always mention. CHEF JOSEPH....who conduct me lots of valuable knowledge which i hardly get now days!

ya, whenever i cant afford to buy a book that month , will took a pick regarding those gateaux that caught my attention , as things move on, books that i aim becoming more and more expensive and even hard to get ;-p

im glad getting feedback from my previous post, HOTEL CAKE VS CAKE HOUSE CAKE, even received email from the bloggers who wrote the article about ANATOMY of entrement gateaux , very friendly patissie r;-)...and even emails ;-)

some might asked, did i study about pastry? yes , i did a diploma few years ago ,it was a total coincidence , i get terrible , vegetable, horrible, SPM RESULT , and i just bump into a institute which kind enough to intake student with 3 credit subject....bumping into first practical class like a total idiot, without any knowledge about pastry and baking, dint even know what the hell flour is;-P ...thank god i dint waste my mother hard earn money....!although lots of people say that its a waste to study diploma for this , as i had a option to be a Apprentice without study...well, after 1 and half year, im able to tell the difference between studied and not studied !its a big difference (IF YOU TAKE THE subject SERIOUSLY) ....!ok...i can bet.....HOW MANY chef in town can explain detail to their staff , why fault happen on the particular pastry ? i mean in detail....not those usual answer i get, over mix, oven temp to high, careless, over bake, or even ....i don't know, you just shut the F**K up , just followed as i teach , because im been teach this way ! don't mistaken that ,i dint mean those chef are not knowledgeable , they are since they are full of experience , but just lack of systematic way to express ...leaving the apprentice with doubt , thats also a factor making Malaysia pastry with lots of pastry making MYTH (AKA secret method making pastry). that's why once you study, you get to pickup or understand faster because of the theory you study before, and wont be mis guided because you are able to process the things people teach you, note...getting diploma dosen't mean you are one step higher then others and showing ego attitude while learning ....consider it as a foundation, learn with moderate attitude , ego because of the diploma might make you miss a lots of precious knowledge ! again...i would like to remind, for those who plan to take baking diploma or any culinary course...think twice....BAKE FOR FUN IS DIFFERENT FROM BAKE FOR CAREER .....! dont make decision to take the course when you are too excited ......!for real life example ....my classmate 42 student 39 of is girls, and only few guys.....i just get to know...only 5 person who remain in related field....!

guys , mind to tell which is your favorite bakery of cafe pastry you like most..;-)