THE FIVE YEAR PLAN

A friend wrote to me today and ended the note with a quote that I adore and which awoke the writing slumber I have been within;

“The act of putting pen to paper encourages pause for thought, this in turn makes us think more deeply about life, which helps us regain our equilibrium”- Norbert Platt


I'm not old in the conventional terms.
I'm old in the fact that I have, with the thanks of God, great parents and a little luck, been able to travel and do a lot of things.
If I were judged based on the average, I would indeed be a centenarian, at least.
If the average Joe publishes one book in a lifetime, then 16 must put my age limit in the high nineties, and so on, countries travelled, average 20; I'm up to 86, cities worked in, death defying feats tackled , bucket lists achieved!! Yup....Im just compiling my second bucket list having with great luck and grace, completely ticked the boxes on my first.

So Im old, in metaphorical terms.
And with age comes certain perspectives.
Take for instance a recent question by a peer; "so what is your 5 year plan?"

Seriously. Do we still do those!!
I had a five year plan when I was 18, it included writing a book ! I did that, wrote 5 within 5 years and travelled the world twice, once on a book tour meeting celebrities far beyond my age group and salary level.

In my mid twenties I had a five year plan, it included emigrating to another country. I did that, spent ten years in Canada, and continued to travel the world thanks to luck, publishing, and a career that allows you to work anywhere.

In my thirties my third five year plan was to become a Corporate Pastrychef, to lead a great team and to open a business. Ticked those boxes.

Late thirties, five year plan and early forties- five year plan were equally exciting and all equally fulfilled.

I'm now mid-forties. And as I said, in metaphorical terms Im old.
Im' so old and have enjoyed so much good fortune that I'm a little sick of hearing about five year plans.
'Peer' asking the question has probably never met anyone else like me before and that's unfortunate for me.
I just could not answer truthfully. You see management just don't get it..
My answer - 'the truth' - is that within the next five years I want to slow down, I want to stay put, I want to relish the moment ...... for five years at least.
This does not in anyway mean Im' old and slowing down, or that I have lost the edge of my career. Instead it means that I found a groove and want to work magic within it for a while.
Things take time here, and the first two years have had their rewards, ups and downs but it has taken so long to achieve what we set out to do, if I spent five years here, I still won't have achieved the requirements in my mind at the usual pace I like to work at.
If I did I would upset a lot of people.

I write like the wind. a thought comes to mind while walking through the park on the way home, a leaf falls on the ground, a car screech, a word whispered, all lead to hours in front of the computer writing pages for an intended novel.
Which novel I have no idea, there are countless dozens of started concepts.  And thats another reason for the wanted slow down. Not to give up, but to move forward at a pace where I can complete what has been begun on so many levels.

Passion is still within me for food like never before. So much I want to cook, but I get less and less time due to the stupidity of necessity. Ordering, menus, costings, appraisals, hirings, interviews, meetings and work in general all sap the time away from the chef within. I'm hungrier now for good food, than anytime in the last ten years.

So the answer is, I don't have a five year plan.
I don't need one.
Im happy where I am and I just want to be left alone to do great things, preferably with the support of others to allow me to do it. I'm content, but not complacent ! There is a huge difference.
Not really an answer one can give to just anybody.
Most people asking such questions are looking for inspiring words, like "I want to be a leader", "I want to be promoted", "I want to be here or there".
Me no.
I'm happy where I am. My wife and family are happy here too.

Who needs a five year plan.
My mother used to say, she did not need a five year plan because she may not be here in five years to see it come to fruition and therefore she would be judged to have failed at it.
I miss my mothers wisdom, and like her, after a number of successful five year plans I don't want anymore either.
I've achieved more than most and am happy to continue doing so, but without time stipulations these days.
If I live another five years then so be it.
I would hope that within that or a close time frame I have achieved another published title, in fiction or non-fiction. and I would hope that I had published a book under both my most successful guises one for each genre would make me even happier.

Metaphorically I am old.
With that does not come complacency but contentment.
I don't need to to achieve at the rate of knots anymore, I'm happy to achieve at any rate.
Death also does not scare me anymore , the end is nigh, now, then or sometime and I welcome it when it comes, even if its tomorrow.
It does not mean that I'm morbid, but so be it.
It's got to come sometime and better for me it can come while I relish the idea.
Bucket list is complete and while I am working on a second at the behest of friends, it is exactly that.
A secondary bucket list.
What filled the first was the heart felt desires that would see me sent to the grave in happiness. With it completed, I am filling time with the rest, not completing dying destinycal desires.
I have lived a great life and while no where near giving up, I just don't need to plan for a future like so many others.
I'm a simple guy. Im surrounded by those who love me and bring joy into my life. I have been blessed with great memories and have also lost many people who meant so much.

I'm a strong believer in the words of Jay-Z on this subject, "Whatever deity may guide my life, dear Lord don't let me die tonight. But if I shall before I wake, I'm only happy to accept my fate."

My five year plan, truth be told, is to wake up every morning, breathe in and out and continue to do what I do, the best way I know how.
If that makes others happy, great, if not, fine.
That's life.
See you in five years time I guess, to see if I have been successful.
Plan on that.

Team WORK @ The Peninsula Manila Hotel

Agnes Ramos, a career worth watching (front and centre crouching) and the rest of the dedicated talented Pastry and Bakery team of the Peninsula Manila Hotel, with their true leader Annalyn Solano, the talented Senior Sous Chef that keeps us all in line.

I have been fortunate to have been involved with some amazing teams during my 30 plus years of cooking in pastry.
Each team has it's own dynamic, its superstars, its performers, its hidden gems and those who are "works in progress".
From Australia, to Singapore, London, Bahrain and on cruise ships I have had permanent teams, while during consultancy and franchising, I have had temporary teams in dozens more countries.
At the Peninsula Manila Hotel I have the privilege to work with an amazing team every single day.
We work a combined 24 hours a day, in multiple areas over four specific shifts, night bakery, day bakery and afternoon bakery, PM shift Pastry, morning pastry and chocolate room.
From all of this we provide delicious pastries, cakes, baked goods and chocolates for every outlet within the hotel and also the occasional outside catering.

When i joined just under a year ago, my biggest challenge apart from learning everyone's name, nickname and function, was to boost sales in our PEN BOUTIQUE, the star pastry and cake venue for sweet lovers where folks can buy and eat in with coffee, or buy and take home.

In less than a year we have achieved great things. Budgets met and exceeded much of this success has been the work of the entire team. Pen Boutique is where we sell all our chocolates by our dedicated Chocolate room staff, it is also the pride of place for our baked goods by the Night Bakers (a blog due on these guys soon) and of course our pastries and cakes.

While retaining and improving 2 all time stars of the pastry range which have always sold exceptionally, we reconsidered the offerings completely and added to the daily line up.
Thankfully we have until now been allowed incredible freedom to pick and choose what does and does not work. We have worked hard too to conceptualize what the local market might like.
In this endeavor though I was not alone but assisted by my amazing Senior Sous Chef Annalyn Solano and  by pint sized superstar of the future, pastry cook Agnes Ramos.
Having worked in France and schooled in patisserie Agnes understood what was needed to enliven the PEN Boutique and assisted me in delivering a new range which has sold better than we could have hoped.
Sadly, time comes for great teams to separate and careers emboldened with new brands and new positions, and thus Agnes must move forward.
Agnes Ramos is a star of the future, so look out for her cookbook one day and her pastry shop soon thereafter.
All young chefs NEED to move on to gain experience and I thank her for allowing me 8 months to learn from her.
The attached photos show the teams love for this important individual and we will all miss her work, her aptitude, her drive and her creativity.

And while one star moves forward another finds its place. Our team has many stars of the future. The Peninsula Manila is a breeding ground for those who have talent and wish to show it. Ill feature each one over time in their own blog posting.

I have a very laid back attitude to managing a team. I love to find an individuals strengths and allow them to use it.
On Holland America Line years ago, my Filipino crew lacked creativity and artistry during one cruise and I stated such to one of the team. They intern told me to look deeper at the background of the "ice-cream" man. "Poppsy" or Federico as he was named, had been relegated to scooping ice-cream during a shortage of staff many contracts earlier. With him in the section there where no problems or complaints, and he had been left there for years and contracts and no one ever asked of his talent ever again, assuming he was merely the "ice cream" guy. Seeking a pastry artists I got to talk to "poppy" and he showed me some of his paste irks in photos. This was one truly talented professional wasting his days scooping ice-cream. From that day forward Federico joined us in the pastry kitchen and created amazing pieces of art for all of my future buffets and presentations and from that time forward i allowed every chef under me to prove their talent and be left to run with it. I don't demand people work in particular areas but as long as staffing permits, allow people to find their own freedom and creative outlet.
Others have called this offering one enough rope to hang themselves, but that abides only for those few who fault to see the opportunity of freedom to create and learn at their desire speed.
I don't always dictate what must be made, I offer bits and bites of information and wait for team members to build upon it. I am they trainer, back up and manager. I read the emails, absorb the problems and decide what they need to know and how much the need to be told. Pastry is an artistic venue and you can't bog artists down with distractions.
I was allowed a lot of freedom in my youth and I appreciated this. If I dictate what must always be made, then staff feel boxed in and bored quickly. Artists need their freedom, just guided at times.
Allowing freedom to create they can do what they like, mentored and offered great recipes and then worked upon to see if something sells or does not.
Should the product not eventuate then I step in and offer the answer, but today with YOUTUBE, Facebook and Instagram there are multiple online avenues for my crew to self learn and advance themselves. a little self advancement makes me wish to assist them more too.

As Agnes Ramos moves forward with her career, we wish her well and look forward to what her career brings forth.
And of course coming soon, new superstars of the Peninsula Manila Hotel will emerge and the desserts, pastries, chocolates and baked goods will still keep rolling out at the Peninsula Boutique and all our other outlets.
Come and dine with us soon and tell us what you think of our delicious offerings.

The unfair photo ; Agnes requesting a moment before photos began...

Our great team.
(Ernesto, Agnes, Ryan,Ethel,Adonis, Annalyn, Ronel, Aries, Alex, Elmer, Agnes, Lawrence, Djoza, Katherine) 

PINKTOBER Begins...@The Peninsula Manila Hotel

 The 1st of October finally arrived and for thenext 30 days The Peninsula Manila Hotel is all things Pink in honor of PINKTOBER and Breast Cancer Awareness..

 Our Amenities to the rooms are PINK

OUR AFTERNOON TEA SET IS PINK

OUR Pen Boutique has gone Pink with selected offerings..Eclair En Rose, Strawberry and raspberry tartlet and Religeuse en Rose

There is also a Raspberry OPERA

PINK COOKIES for your coffee

And luscious pink treats for the afternoon tea buffet..

I hope we see you soon at the PENINSULA MANILA HOTEL...buy pastures, enjoy afternoon tea or stay for Pink Stay-cation and you will be helping raise money for Breast Cancer Awareness.

MANILLA, MANY THINGS TO MANY PEOPLE

I have never had so much fun , such an amazing birthday or such delicious food and great company. This trip was relaxed and sensational, peppered with amazing events, meetings of absolutely great authentic people.

At 43, birthdays had actually become a little mundane, loved ones closest often seemed to always forget or find excuses why 12 months was never long enough to plan anything.

This year the plan was simple, two best friends and a good time. We chose the right place. Manilla, Phillipines.

Manilla is many things, it is old, it is rustic, it is run down and down right smelly and seedy in places but it is also the home to some of the newest buildings, towers and developments you will ever see, including the soon to be TRUMP tower, MAKATI.

As a part time writer, I see that it is not our place to judge cities or its people , to judge other cultures or judge the way people are or how they live but experience their lives and to draw from it how we choose to live our lives ourselves. We can not save everyone and not everyone that we deem in need wants or really requires saving. On this trip I met street kids who are cheeky and want cash but who are happier to actually accept a donation of food,(cash they have to give to an older minder, food they can fill their hungry bellies with)

We met Real Estate sellers and we got profiled by them, we met waitresses and got teases and laughed at and with, dancers, street urchins and we met regular folk…we fell in love with everyone of them.

I have been to the Philippines many times over the past few years and have always spoken of my love for the place to my friends, each trip giving me more to love about the diversity of this country and its culture.

With the ability to prove what I had spoken over the past few years to my closest friend, I took him from the newest developments of this city , Bonafacio Global City and the new Acqua development which will see the River of this city developed into a Clarke Quay style promenade, to the oldest and most historic, Intramuros , (the Walled City) and Fort Santiago and both learnt a few quotes from an amazing Hero of the Philippine nation, Jose Rizal . We toured the nicest of outdoor cafes to some of the seedier Malate venues. We never once felt out of place, we were always greeted with amazing hospitality and we ate some incredible food.

To name the people we met, might just get me into a little hot water, but I wish I could. The diversity of the group would surprise most. The resounding differences between them cemented as a common thread in their warmth and hospitality and their desire to show my friend and I a great time.

Last month I read an article by a close friend JAMES CLAIRE who had found a rekindled love for Waikiki, Hawaii and I concur whole heatedly, for his heart beats the same as mine in respect for the Hawiian  island, but I truly have to say to everyone, that in your lifetime, give MANILLA, a chance and experience every level of its offerings, high class, street level and underground. This place rocks my socks.

Here’s a few places you may wish to try to prove my words of the food and the hospitality.

MESE

Greenbelt 5, Ayala Center, Makati City

Filipino new age food, in Greenbelt Mall. We were attracted to this restaurant because of the fact that out of 6 restaurants on this particular row you could never get a table here, or a one hour waiting line. Just pick your times and its easy, dine early or dine late and you will get seated and find out why it is so popular. Prices reasonable and food sensational ; simple but done right. Jacki was our server and she had the right attitude to deal with two chefs and made our dinners here a treat. Dining is not just about food, but about the interaction of staff, food and ambience, Mese is just so perfectly located with outdoor tables, rustic sensational new age food and quality staff that it was worth return trips.

Try the Inihaw Sampler - A BBQ platter of everything delicious and really too much for two , the melt in the mouth Pork and Chicken Adobo, Drunken Emu was delicious as was the fried whole fish.

CHELSEA RESTAURANT

High Street Bonafacio Global City

We ate here several times, but one lunch went from noon till dark, its just so amazing to sit and people watch here is amazing. We never knew who JAMES YAP was until we realized the throngs of excited children with cameras where not there to take photos of my friend and I, but this famous Filipino celebrity.

Chelsea is everything you want a restaurant to be, right place, amazing food, great location for seeing everyday people and celebrities and sensational looking staff (say hi to Kim and you'll understand what AMAZING means). I have eaten here now probably a dozen times in the past few years and still can not work out the way they make their famous chocolate cake, Im glad really, because it keeps making me return for it over and over again, if I knew how that might just stop. For the real accolades of how good Chelsea chocolate cake really is  read Executive Chef Paul Britton’s Blog about it (http://paulbritton.blogspot.com/)

CAFÉ HAVANA

Greenbelt 3

Most nights ended here, till the early hours of the morning. It is stylish, affordable and a really peoples place. Think open air TRADER VICS, hotter waitresses, longer legs and better uniforms and you’ll understand. Sit here long enough and you’ll eventually get picked up. It’s a kind of 60’s love one , love all kind of establishment in the middle of a raging metropolis and hard to believe that this interaction between business people, tourists and professional ladies of the night can be happening in plain sight, but it is. Amazing place to just sit and watch the theatre of it all take place. Frequented by business men from 6pm till late, tourists during the day and everyone looking for a good time all other hours. Try their black bean hummous for a real surprise served with warm banana chips, sensational place for a night out. I guess they close but we drank most nights for as long as we could stay awake and this place was still pumping.

LANDMARK FOOD COURT

Landmark Building, Manilla opposite Greenbelt 3

Some days you just want to slip on a muscle shirt, a pair of thongs and have a cheap meal. Well go somewhere else, because we don’t want to see you here. Dress respectfully even for this mall food court and watch the smiles of the locals greet you as you eat in their own domain. Friendly place with cheap, cheap meals which could feed the hungriest chef. We are not talking gastronomy but still food well done. 99% Filipina workers dine here for lunch from the cheaper department stores with their friends and families, so don’t think its going to be Expat-ville, but that’s why we liked it, we were alone to be watched as much as we were their to watch the watchers. Gotta truly love this place.

MALATE (Ermita)

Cnr Adriatico and Remedios streets

Seedy, dirty and amazing. I guess you have had to travel to love places like this but , this is where the real people of Philippines SURVIVE for a living. EVERYTHING is on offer here, E.V.E.R.Y.T.H.I.N.G…..

At the end of the street near Remedios Circle is the old and famed Café Adriatico but mid street walk on Remedios Street you will find the Cowboy Grill. We ate opposite this pub several nights for cheap street food. It may look un-tempting but its cooked well and smoky to taste and neither of us got ill on our journeys here. Eat and drink here for two for less than $10 and you will not leave hungry. Opposite this street side cacophony of street life and homeless kids you will see a first floor patio. Head upstairs there and sit outdoors viewing the real world at its best.  From your first floor chair, whistle up your favorite offering, pork BBQ a guitar, a girl , a guy, a snake seller (yup-live ones) or anything else this place has to offer.

Anyone who tries to preach about people living indifferent lives should visit this street…as I said before not everyone can be saved and made to join the amazing lives we have, but then again not everyone wants to be saved either. Sure the street kids of malate might be different people if they had better chances, but watching them doing cartwheels between the taxis and being cheeky for a free feed, watching the kids play every theatrical role they have in their repertoires to get you to buy a single rose for 60 cents, you have to wonder who the happy people in this world really are. Those with everything always find something to complain about , those with nothing , know no different and are happy with what they have. Sure, we all should have the chance to be millionaires and high flyers, but then the world would be hell to live in. Some people are happy with the lot they have been dealt with in life and we who are given better opportunities may not like what we always see, perhaps instead of trying to change them, it is us who should just become better people with what we have been given and prove our worth of the better opportunity. (NOTE;While some spoke of being careful of safety in this area, common sense prevails and we never felt more at home on several trips to this reality check of life.)

Actually this place was safer than the local banks which was hit with hand guns and a grenade during our trip.Fact is its a Megaplex of humanity and 90 million people need to survive here, so be careful and travel smart.) We ran into the BOURNE LEGACY movie set filming here on our first venture to this amazing street so it can't be that bad a place when Hollywood has even found it.

BIZU PATISSERIE

Several locations around town

Looking for modern world Patisserie, then BIZU around the city offers it all. We ate Blue Cheese Macarons and the famed Pierre Herme White Truffle macaron. Neither floats my boat and I still can not understand why you’d ruin a macaron with white truffle oil, but that’s my opinion, my taste buds and my pesos speaking. I do love the food here though as an occasional reminder of my real life as a pastrychef.

Ode to a Holiday

I recently ventured to a resort town in the Philippines, 8 hours north of Manilla for an extremely restful and relaxing vacation, yet even on holidays I found myself musing over local goods and produce.
I guess you can take the chef out of the kitchen but you can never take the kitchen out of the chef.
Having worked on cruise ships for years also i found it nice to visit the land where so many of the chefs I have worked with are from.
The following uses UBE (which is a sweet potato) in Ube Palvaron ( a kind of unbaked cookie and when crushed very tasty and similar to streusel but extremely soft and buttery.
The dessert is Ube Palvaron, chocolate fondante, chocolate mousse flavored with lemon grass and a chocolate ganache with a hint of kalamansi lime, chocolate microwave sponge, served with fresh berries and 70% dark chocolate sugar sticks.
This offers and amazing cross section of flavors and textures and makes me so glad that I travelled that far north of Manilla to experience Ube in all its forms.

And they think we do nothing on our vacations !!! huh !