MY APOLOGIES!

Jessica Tang, trained in that funny language that is so alien to me, told me I messed up (read her comment) by mispelling 'Mise En Place' .... 'You made it sound like Miso Soup!' Quite funny, really, but point well taken and corrections made. Merci, Jess, did I get this one right?

DORA .... THIS IS FOR YOU!

As fate dictates what is the very 1st lesson taught on the very 1st day of my Basic Patisserie? Scones! The Chef may think this is just a tad more diffcult than washing ones hands before service in the pastry world, but did I sweat. My 'si-fu' Donovan has chastised me for deliberatly and defiantly ignoring recipes, 'now I know where Andrea inherited her rebellious traits', he said. Well, yours truly was following every single quantity today. I learned to 'tare' ie bring all weight on a scale to zero so the next ingredient can be added in perfect measures. I found out mixing butter with sugar, kneading a wet dough by hand or with a pin etc require strength. I must have 2 instead of 1 spoonful of cereal tomorrow morning, with full cream milk, none of this skim nonsense to build myself. I passed, the Chef said my tray is accpetable in consistency, shape & taste.

My dear wife, these 'virgin scones' are exclusively for you. I will prepare the whole Devonshire Tea routine for you on my return.

Now the bad news : I found out today my fingers are not very 'clever'. I see my young classmates prepare a piping bag from silicon paper in astonishing speed, I see them manouver it like a Waterman fountain pen and the only mental note I made to myself was 'book an appointment with David Kwan pronto t0 see what he can prescibe for digital arthritis'. I may have eaten at more restaurants than my classmates but man, did my age show when it comes to agility and being nimble in the pastry kitchen. ........ there is a God, and He is Fair!

DEVONSHIRE TEA SCONES

When Dora and I first met almost 30 years ago we were juniors at J&J. Our dates were inexpensive (cheap is definitely the wrong word) as we did not go to fancy restaurants too often because we did not know where they were, nor could we afford them even if we did. Wanton noodles and a movie were our favorite activities, plus hand-holding, of course! One of her all time favorites is SCONES .... served with rasberry or strawberry jam, full Devonshire cream, with a cup of English tea .... something that would cost an arm & a leg say, at the Mandarin for high-tea. It was and still is a luxury for us. We could not afford it then, and we refuse to pay for it now!

MISE EN PLACE

It is loosely translated in the most layman term as 'having the pieces in places' or as our Chef/Lecturer puts it : 'Preparation for Service'. This principle is central to success for any cook, any chef, any kitchen or any restaurant. There is no exception, I do not think. From my observations in recent years, watching how the Derby kitchen operates, 'mise en place' is an extremely demanding mix between the science of logistics management, and the fine art of flexibility in problem solving. My point is we do not need to be in culinary school to be taught this skill. All of us should have been exposed to this approach in our work life, if you stop to think about projects you were engaged, in whatever context.

Someone asked me why I want to cook 'which is totally at the other end of the spectrum from headhunting'. Sorry, that assessment is incorrect. The approach to 'mis en place' in a global CEO search is, really, quite similar to preparing an 8-course tasting menu, with a theme, for a mixed party of discerning meat, seafood and vegetarian gourmets. The client, the universe, the candidates,the presentation (exact same word in both context by the way) ..... get my drift?

This is a pet subject of mine that is taking shape now that I talk, walk, eat & sleep 'Mise En Place'. Do not quote me yet but one day, when I feel confidently enough, I might write a paper. The big question is, should this go to a headhunting or a food journal? Well, perhaps the face-saving exit is a satire column somewhere!

WONDER OF THE INTERNET!

Most of you know I am unashamedly illiterate when it comes to computers & its technology, in fact, anything scientific, really. It is therefore quite amazing to see how my sojourn @ LCB has changed that formula, a bit. Take for example :

* instead of email I now communicate via my own 'blog'
* I learned how to do that from my IT guru Jeffrey the afternoon before I left home
* the 'Followers' list is bulding, who not only read but comment
* an old buddy quotes me on his 'Wall' ... now what on earth is that again
* finally my life partner signs herself up on 'FaceBook'

Do you believe in miracles, and that they never cease? Thank you all .......

RAISON D'ETRE

I cannot spell it so Lionel came to my rescue. What I meant to say is 'raison d'etre' is alive & well @ LCB. Within 48 hours the entering class of April 2009 quickly realizes our 'reason for being' in the kitchen. This in part is how LCB sets industry standards, since 1895 in Paris. Not only do the French know cooking techniques, we now witness first hand how they can teach them as well. Central to all this is a single word, a word that drives LCB's 'raison d'etre' ... DISCIPLINE! Our instructors are extremely caring, but they take no prisoners when it comes to discipline. There is only one-way to do things here, or the highway. Why not? I am a strong believer in this approach.

When I joined the search business I had the fortune of being mentored by a leading recruiter at his time, the late Andy Choa. I learned the 'raison d'etre' of executive search from Andy like I learned how to precision cut vegetables, with a huge dose of discipline. The formula calls for a willing teacher & a receptive student. Sounds easy but not in this fast pace world, not anymore, when the lack of patience on both sides defeats the age old union of 'teaching & learning'. Sadly, unending revenue & profit targets in modern business today have eroded the noble goal of proper conduct, of doing it the right way or, 'raison d'etre'. In recent years I have craved for the opportunity to learn, and to be taught again, as a humble student. Talking about a dream coming true, here I am wearing that very hat, as seen in the picture.

This was taken at 6pm today when, for the first time in my 60 years on earth, I prepared a Fond de Legumes & a Fond de Poisson (check out that clarity Donovan) completely on my own, a la Cordon Bleu. See that smile? I have never felt so driven, so elated and so proud of myself, at work, for a long long time.

MY FIRST DAY @ LCB

Well, this is the Gate to Mecca, 'where many have passed, but some failed'. I will know which side of the equation I sit, in time. Our class of 15 was put through its paces from 11am to 7pm between lecture, demo & practical. The demo ran late, we only had 15 minutes before practical which meant no one had lunch! From 230pm to 630pm it was kitchen work, followed by cleaning. I think chefs take pride in showing us earthlings how they survive without eating, like they are a cut above us, now I have further proof.

Our Chef Instructor : Steve Belcher is a veteran who joined LCB when it opened in 1995. A fine Aussie gentleman who labels himself 'old school' he has won '3 Hats', has worked from busboy to executive at 5-star hotels, & has taught for 17 years. 'I love food, wine, cooking & I love teaching'. Good enough for us. My classmates came from all over the world, including Israel from Israel (Joe even you cannot beat that one) & I got on royally with a few young chaps including a Korean designer who calls himself Scott because it is 'easier to remember than Kim & Park' he added, a cool dude. He told me I am his father's age, and he is Terri's age and, why not?

Today's practical is about knife skills and precision veggie cuts. My Chef Fraternity Brothers will get a big kick from the following : Brunoise 2x2x2mm fine dice, Jardiniere 20x4x4mm batons, Julienne 40x2x2mm, Paysanne 10mm to shape, Mirepoix 25mm rough cut & Macedoine 8mm dice. Q&As were shot as us nervous souls all afternoon, the end result was 12 Bandaids being given out in the first lesson, a record according to Chef Steve. Luckily I did not make the casualty list, thanks to Chef Cham & Donovan's coaching. I did very well in the citrus segments, again thanks to all my 'si-fu-dai-lo' @ Derby. There is home work, we have to Google 4 basic French stocks ie demiglace, viande, fumet & volaille. Do not ask me what they are, please. I am taking a break to write this, after a salad of oakleaf lettuce & carrott, with dark vinegar only, no oil, plus a Marmite tea! I will be a fraction of myself when you see me again. One last comment before I start my homework - and then bed as I am exhausted - this blog has become my source of entertainment in the evening, believe it or not.

As my lawyer cousin Sue wrote : .... 'do make the most of what appears to be an unplesant situation that you have managed to get yourself into ......' What a mouthful of legal verbiage but she is right on the $. You can be sure I will do that, even if this 6-day a week deal will kill me.

METROPOLITAN PARRAMATTA!

A city boy at heart and in soul my first desire is to take a look at the closest metropolis - Parramatta! When I was a management trainee here I was told you need a visa and proficiency in Greek (or was it Turkish) to get in. Yesterday was a beautiful blue sky day, the ones we seldom see at home, so I ventured. The bus from the front of Metro Inn was A$4.20 and took 22 minutes. Bought a padlock made-in-China for A$3.50 at a Korean budget store, then find out the rest of the city was closed except for the cinema, Chinese BBQ & Vietnam pho joints. After a 30 min grand tour of Parramatta I decided to save money and proceeded to walk home. It took 2 hours, almost to the minute, to cover 10 km of Victoria Road, a sun drenched up and downhill walk. Adding a large bottle of water at A$2.60 my cost for a perfect day was about A$10 or HK$55. I had a first hand look at my neighborhood along the way, weekend garbage and all. This is what my sojourn is all about, I love it!

ANZAC DAY

This lovely riverside walk way is what good living in Sydney offers, space & serenity. ANZAC DAY is a national holiday when Australia & New Zealand remember their war dead from WWI (notably Gallipoli and similar remembrance actvitities are held in Turkey) WWII (the Asia Pacific Theatre) the unpopular Vietnam War and of course recent conflicts in Irag & Afghanistan where young soliders died for their countries.

I attended an organ recital at St Andrew's Church next to Town Hall sponsored by members of the War Widows Association. Older and younger women, who obviously lost their husbands, were busy at work and I could feel the sense of unity and mutual support, despite the sadness. On televison I learned about LEGACY, set up in 1923 with the single mission of looking after children of soldiers who never returned. A movement that survived and prospered, 'children' who benefitted over the years have moved to become community leaders and they formed a branch of this support group. It is a noteworthy humane story. The NatGeo channel broadcasted non-stop some of the finest war documentaries, all day, I was in heaven.

THE WAY HOME .....

This is the other end of the street towards home. 'Home Sweet Home' is my 20 sq m motel room at the Metro Inn on Victoria Street, just at the top of the picture. Fall, or rather Autumn (none of this American expression Down Under) is in the air, see the beautiful foliage?

A few 'S' words came to mind last night, my first night in this room and they were ...... Soul Search, Sojourn, Solitude, Solace & Satisfaction. As smart readers, I do not need to explain why they came to mind, do I?

ORIENTATION!

The road to Mecca is shown on the left, LCB is situated at the top of the hill and I shall be walking this street everyday, 6 days a week, in the next 10 weeks. It takes 20+ minutes, half of that uphill with full gear includng a heavy knife/tool kit, hopefully the workout will emulate my gym sessions.

Shortly before 8am I was greeted by 45 excited young others, very young others. Chatted with a 17 year old young man from Singapore (boy is more appropriate) born in 1992, probably dodging the draft. LCB graduates 20,000 annually across 75 countries and Sydney obviously is a location of choice. There are many Asians, notably Koreans. Other nationalities are from China, Singapore, Thailand, Brazil, Taiwan, South Africa and yes Joe, one from Israel who looks like a rabbi, at least the growth on his face does. The scene was college admissions, lots of queues, the 'we care about you becasue we are family now' speeches were deja vu to what we say to our girls at home. The only surprise to everyone, a big shock in fact, was lunch. It was a buffet of - are you ready - fried rice, shredded beef, sweet & sour fish, honey-lemon chicken and soggy vege! You can actually read the minds of all of us lining up, I blamed it on my cough and passed, had some fruits instead. Imagine, the first meal served at Mecca is an all-you-can-eat Chinatown favorites buffet, at LCB!

A handsome young man from Kenya, newly married I think, brought his wife and this is their honeymoon. They could not swollow when I told them my age. A middle age woman from Perth enrolled after being laid off, the result of reading 'The Sharper your Knife the Less You Cry' in which the author, let go by a telecom company in London, made a success at LCB in Paris.

This is the last 'weekend of freedom' before reality sets in. 3 items of top priority : (1) a heavy duty padlock for the locker, 'never leave your knife set in it as LCB is not responsible if lost' (2) a transparent plastic box to hold the food you cooked (3) extra uniform as 'the Chefs will not admit students who are not properly attired, such as dirty uniform'. As for punctuality - Andrea please note - demerits will affect final grades, frequently late students will be asked to 'wait outside'. It is back to school alright, in bold capital!

Starting next Monday April 27th my life will be guided by strenuous schedules and discipline. Mon/Tue/Wed is Basic Cuisine from 1130am to 6pm except Wed evenings to 9pm for 'Theory Classes'. Thu/Fri/Sat is Basic Patisserie from 730am to 2pm except Fri afternoon to 5pm for 'Theory Classes'. The young LCB folks I met all told me how much they admire my 'passion & commitment'. that said my headhunter instincts and x-ray eyes can read these words in their minds, running like the Time Square ticker-tape ..... 'you do not know what you are getting into, good luck, old man'. So be it, to me, Monday cannot come sooner!

OK OK .... MY DIET BEGINS TOMORROW!

My goal is to lose 8 kilos or 15 pounds in the next 10-weeks ..... I am 175 now, way way over my normal 165 due to all the 'send off' parties & my hoarding as much Chinese meals as I can since I will be starved on this department.

Orientation is 8am tomorrow, I will get on a scale. The battle begins, watch this space!

FOURTH VILLAGE @ MOSMAN

How can I forget Fourth Village, this is an idyllic lunch spot (dinner as well) in a well-to-do neighborhood that took my breath away. It is really an up market provisions deli with an extension with so much ambience people just cannot resist eating there. They are alfresco tables facing a beautiful square, the place not only hums, it frolicks to its own music. Everything from soup to nuts is good, I mean 'everything'. Chef Dean Wilkinson has huge potential, he will soon go on vacation & has booked both the Fat Duck & El Bulli, talking about being affected. We loved their pizza Daivola, home made sausages penne with truffled morel mushroom cream, bean & articoke soup, fig & peach arugula salad plus of course a huge range of coffees! A must visit my friends .....

BURLINGTON @ CROW'S NEST

Crows Nest is a trendy neighborhood with lots (I mean lining both sides of the main drag) of fun restaurants. Their oysters were heavenly but I have never seen them served with the 'lids' on, you open them and 'voila' the jewels appear. The calf's liver with meshed potato & braised onions in bacon juice - sorry Dora - was absolutely out of this world. The best thing yet is one can select appetizer or main sizes. Julie has a wonderful brochette of tuna/sword fish, for Russ he simply cannot turn down any fresh seasfood pasta. This version is delicately cubed, on angel hair noodles, it does not get any better. The young chef (they all are) is Chad!

THIS IS HOW IT ALL BEGAN!

Meet Julie & Russ ... my 'Foster Parents' in Oz! Russ was my boss when I landed in Sydney in 1981 as a management trainee with J&J. Aside from teaching me corporate conduct, he and Julie were instrumental in showing me the Aussie life style. I was exposed to fine dining - the modern definition - for the first time when they took me & my stunning wife-to-be, Dora, to Tetsuya when it was a much smaller, but nonetheless already famous joint in Rochelle, in 1982. We had Kumimoto oysters with
Japanese rice wine vinegar & chives, plus Wolf Blas Gold Eagle 'champagne'. It was still called chamapagne then before the French caught up with them. Our lunch was 4 hours long. It was 27 years ago, when some of the chefs we know now were in diapers.

I learned about the beauty of Aussie ingredients then; Tsamanian scallops, green prawns, mud crabs, John Dories, meats, produces etc etc .... you name them, I ate them.

Best of all was the 'eating opportunites' they offered me. Russ' defintion of a vacation is counting these opportunities ie at 3 meals per day, a 1-week holiday equates 21 eating opportunities. I was introduced to Manfredi & Doyle, celebrity chefs then, way before Perry et al.

My decison to join LCB in Oz after checking out their schools in Paris, London & Tokyo has a lot to do with this couple. To Dora and I they are our mentors and very special family friends who looked after us for almost 30 years. Mucho Gracias - Julie & Russ!

THE DAY BEFORE ....

I spent all day today preparing, and nervously wondering how this not-s0-unknown-but-nonetheless-scary-world will be like for me in the next 10 weeks. I gather it will not be cool to pose around in my new digs at LCB so I have Rita do the honors, at Chez Tang.

My dream is indeed coming true, and I cannot begin to share with you my very mixed emotions, today April 20th 2009. My flight leaves at 1130pm, Sydney, here I come!

I love you all, and I thank you for being so supportive of my dream!

APRIL 20TH 2009 - FINALLY IT IS HAPPENING !!!!!!