I created this blog to keep friends and family updated with my progress as I prepare for my departure to Paris, as well as my experiences, travels, and life in France. This blog will be open to the public as well. I found that most of the blogs I read, did not have adequate information on how to proceed after obtaining an acceptance letter from the school. If any prospective students are reading this, and have questions, feel free to ask and I will respond ASAP.
Now for a long story about my background. I would say that I’ve been cooking my whole life. It’s hard not to in a Chinese household. The whole culture revolves around massive potlucks, sometimes on a weekly basis. BBQ cat, grilled dogs, deep fried rat in a sweet and spicy sauce, I can’t help but to salivate at the thought. I was put on rice cooking duties before I was out of diapers, so to say that cooking is in my blood would be an understatement. By the way, I was joking about the cats, dogs, and rats. The correct names for those dishes are really called: General Tso’s Chicken, Sesame Chicken, and Orange Chicken to fool you all. . . . HAHAHA!
I never realized I had a passion for cooking until my high school years. I was at a friend’s house for a sleepover one weekend. We were starving, so he said he’d make some soup and rice. My friend served me the soup and asked my thoughts on how it tasted. What ensued next was, well, a huge argument because I said, “It tastes like SH**.” Long story short, he challenged me to do better, so every weekend after, and holiday breaks, we would get together and cook. Flash forward about 10 years and here I am, still passionately cooking away.
“Why throw away a stable job in such bad economic times?” is a question that I get asked a lot.
Actually, scratch that, I’m not using that stupid acronym. Here is a movie clip that explains everything.
http://www.infinitelooper.com/?v=TkX-TPaodoM&p=n#/58;130
Well, that’s all I have for now. Thanks for reading. Shout out to my former boss Donny for everything you’ve done, and being super supportive.
à bientôt
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ReplyDeleteHi Raymond! I'm quite excited to find out that you're attending ESCF as well! I've also been accepted, but different from you, I enrolled into the baking and pastry program. It would be great if we could contact one another once in a while since we will be attending the same school this upcoming February!
ReplyDeleteHere's a link to my blog:
http://natalylaboulangere.blogspot.com/
I wish you the best of luck in all of your endeavors.
Sorry, I just read this comment. I have been busy and haven't been on my blog for a while. Anyways, I think it would be great to talk to each other. I will add your blog to my list of blogs to follow.
ReplyDeleteFeel free to shoot me an email some time!
ReplyDeleteta.nataly@yahoo.com
I hope that all is well.