Okay! I'm still stuck at Premium kitchen, am i too good to leave?
Hahaha..see the importance of a trainee in there? To do all the dirty time wasting shit work nobody want to do..that's the bloody reason I'm still 'floating' around there.

Was supposed to be there for Asian work experience, end up everyday doing western 'mass' fine dining...I've been there two months already, four more months to go and I'm still doing food for the First and Biz Class.

Not really complaining since I've seen friends plucking basil leaves and chop chili for 8 hours a day or packing hundreds of litre of stock for 6-7 hours a day..

At least my 'hands-on' experience literally means to do more 'sophisticated' stuff like shucking 250 oysters a day.

Anyway because of Wilson, made me so tired these few days...think so much till my brain juice all dried up, end up with tons of ideas but still nothing good came out..really disappointing! No time to try out ideas..
3 days to come up with a brilliant idea and award winning recipe that need no adjustment is really something out of my ability at the moment...

First idea of a Crispy bean vermicelli with pan seared seafood and spicy plum jus failed terribly, second idea not so good as well but what the heck! Its not as if i have 3 days sitting in the office to think..Whatever it is..at least i tried!

Not that i'm bias against certain people but this fella really deserved to be shot http://thestar.com.my/news/story.asp?file=/2008/6/24/nation/20080624152213&sec=nation