I started working as a part-time waitress in Yellow Light in my teens, on ad-hoc basis, when the restaurant needed help. 20 years later, I got promoted to be the sous-chef. Ahem, not exactly sous-chef per se, but in charge of the mise-en-place for Tom Yam soup and some simple stir fries… Last weekend, Shih and I relived my childhood's masak-masak dream in YL kitchen due to last-minute staff shortage. It was more like a girly cactch-up session because Daddy M who was dining in the restaurant could hear our laughter coming from the kitchen (oops!). It was an honour to be able to 'cook' with my dear friend, the executive chef. This is definitely a keepsafe picture.
Sunday, March 27, 2011
Sous-chef wannabe
I started working as a part-time waitress in Yellow Light in my teens, on ad-hoc basis, when the restaurant needed help. 20 years later, I got promoted to be the sous-chef. Ahem, not exactly sous-chef per se, but in charge of the mise-en-place for Tom Yam soup and some simple stir fries… Last weekend, Shih and I relived my childhood's masak-masak dream in YL kitchen due to last-minute staff shortage. It was more like a girly cactch-up session because Daddy M who was dining in the restaurant could hear our laughter coming from the kitchen (oops!). It was an honour to be able to 'cook' with my dear friend, the executive chef. This is definitely a keepsafe picture.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment