ha ha ha... unlikely.
I mean my last post for 2014 and the first post of 2015...
Have been busy throughout the festive season starting way back in the early days of November when the building of the gingerbread house began. Christmas and festive production began though in August and so it made for a climactic 5 months to my first year back in hotels.
Following the gingerbread house, was gingerbread house making classes with some of the cutest children ever , the Peninsula Concert, Thanskgiving, Christmas and then New Years Eve rounded out the season.
For those who have not seen the New Years pictures already Ill add a few to this post.
And so what of lessons of the past year, what have a I learnt.
Well for one thing, Manila is an amazing city filled with amazing people, especially my team members who make every day a blessing to go to work and to hang out for the ten hours a day we spend together.
My second Chef Annalyn Solano taught me to chill out...Christmas will come but Christmas will go, so stop fretting over it... Lesson learnt and next Christmas will be stress free...I think !! ha ha
I've learnt that molds are great but if you don't have any, you have to think differently...2015 will be a surprise of amenities free of molds and more from free style chocolate work..bring on the old skills...
I've learnt that staff will leave no matter if you really want them to stay and that those in the shadows will surprise you with there talents and will rise to surprise you if you give them freedom to create.
So thats the last Ill mention 2014..
2015 is a year of possibilities, 365 of them actually..and included among those days are the fast to arrive Valentines, Easter, Chinese New Year, Easter, Mothers Day and Fathers Day and the arrival of the Pope, all within the first 6 months....what a great year of possibilities in pastry there are before us.
Happy New Year to you all and thank you always for reading the blog, it warms my heart to see so many of you from Russia, USA, China, India, Philippines, France and Australia reading the posts regularly.
And it was nice to see that the PROUD OF 2014 post reached stratospheric numbers within 72 hours and beat the numbers even for a post I had up since 2011...
With so much anger and terror out in the world, lets use our personal blogs for nothing but sweetness and sugary delights, and make the world a little sweeter word by word," JE SUIS SUCRE"
Stay safe and see you all again soon...
The Grand Lobby @ the Pensinsula Hotel Manila at midnight
I mean my last post for 2014 and the first post of 2015...
Have been busy throughout the festive season starting way back in the early days of November when the building of the gingerbread house began. Christmas and festive production began though in August and so it made for a climactic 5 months to my first year back in hotels.
Following the gingerbread house, was gingerbread house making classes with some of the cutest children ever , the Peninsula Concert, Thanskgiving, Christmas and then New Years Eve rounded out the season.
For those who have not seen the New Years pictures already Ill add a few to this post.
And so what of lessons of the past year, what have a I learnt.
Well for one thing, Manila is an amazing city filled with amazing people, especially my team members who make every day a blessing to go to work and to hang out for the ten hours a day we spend together.
My second Chef Annalyn Solano taught me to chill out...Christmas will come but Christmas will go, so stop fretting over it... Lesson learnt and next Christmas will be stress free...I think !! ha ha
I've learnt that molds are great but if you don't have any, you have to think differently...2015 will be a surprise of amenities free of molds and more from free style chocolate work..bring on the old skills...
I've learnt that staff will leave no matter if you really want them to stay and that those in the shadows will surprise you with there talents and will rise to surprise you if you give them freedom to create.
So thats the last Ill mention 2014..
2015 is a year of possibilities, 365 of them actually..and included among those days are the fast to arrive Valentines, Easter, Chinese New Year, Easter, Mothers Day and Fathers Day and the arrival of the Pope, all within the first 6 months....what a great year of possibilities in pastry there are before us.
Happy New Year to you all and thank you always for reading the blog, it warms my heart to see so many of you from Russia, USA, China, India, Philippines, France and Australia reading the posts regularly.
And it was nice to see that the PROUD OF 2014 post reached stratospheric numbers within 72 hours and beat the numbers even for a post I had up since 2011...
With so much anger and terror out in the world, lets use our personal blogs for nothing but sweetness and sugary delights, and make the world a little sweeter word by word," JE SUIS SUCRE"
Stay safe and see you all again soon...
The Grand Lobby @ the Pensinsula Hotel Manila at midnight
 |
| Set up |
