If you are wondering what is happening as I seem to be hiding, I am OK. I have not posted anything on the blog because :
* I was stressed for 3 days in Patisserie this past week - see Choux Paste
* I was letting my hair down (tried to, that is, since I have no hair) - see LCB Diners
* I was affected by a parenting challenge
On point #3 I read some time ago that ... 'A parent can only be as happy as his or her most unhappy child'. Bingo! It is something that rings true in my life over the years. Parenting is an ongoing obligation that can take your breath away, both ways that is, depending whether it is good or bad news. Physical exhaustion from looking after them when they are young turns into mental anguish when they become adults, when the dynamics of the relationships change, when it is no longer just a simple parent-child environment. There is a certain bravado one has to adopt. One rationalizes, one becomes philosophical, one even laughs about it while all the time one is underscored by worries, frustrations & worse of all down-right fear of the 'what-if factor'.
Not all parents have to go through this. Some are fortunate, some are less fortunate but our creator is fair ... no one is spared, that I can assure you. You want to be a parent, you bettter be prepared. It is quite similar to acquiring the Basic, Intermediate & Advanced certificates @ LCB. One has to earn the credentials and even if one passes with distinction, the challenges 'out in industry' (as our Chefs love to remind us) are very different ie the hard realities of the real world are daunting, to say the least.
I apologize for another Sunday sermon, I did not mean to but my mind conspired with my hands and the verbiage flowed. I am feeling a bit sorry for myself, right now.
PS : what is the past tense of 'flow', it is not 'flew' I do not think, can someone please enlighten?
About Me
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- tangcancook
- Born in Guangzhou and raised in Hong Kong since I was 3-months old, I retired at 59 in 2008, realizing there are more to life than just work. There is a limit to life, but none to work, and we have a choice. My dream of going to cooking school was realized when my endearing wife gave me a retirement cum 60th birthday present by sending me to Le Cordon Bleu. My life has not been the same since. The "TANG-CAN-COOK" blog was commissioned on April 2oth 2009 when I started my culinary journey as a "matured student" double majoring in the Cuisine & Patisserie Basic Courses at the Le Cordon Bleu Sydney Culinary Arts Institute. I was schooled in Hong Kong at St Paul's Co-educational College, then Boston for undergraduate work at Tufts University, before my graduate degree in Public Health at the Yale University School of Medicine in New Haven. I can assure you none of those years were as tough as what I did at LCB. Cooking school is a lot more than meets the eye, it is not for the faint hearted. The big question is, CAN-TANG-COOK now, after LCB? Well, I believe everyone can and should cook, and why not? Happy Cooking to you all!
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