on cooking and presenting.

on sunday 29.10.06 my restaurant held a private function for john presscott the dpm for uk. this is the first time i was in charge for a vvip function and pretty nervous about it although it is only for 30 pax. with one butcher, one from garde manger and one part timer we this guys gave 110% to me when i only require 60% for them. aside from my responsibilities as a sous chef to my executive and the restaurant director i now realize that my other responsabilities is to make my staffs happy and the hard part is i cannot show it to them. but at the end of the day the food was great but the thing that i am most proud of is that although the restaurant that i worked in is not an established 5 star hotel and yet i have a 5 star support from my staffs who is to ensure that they can minimize my pressures and stress. my goal is to make sure that i can emerge my staffs in the near future to excel and to emerge themselves so they can be one day better than me. as the actor richard dreyfuss said in the movie the paper ' my job is to make sure that my staffs would still have a job ' more or less something like that. see u all in the near future.