Chefs Ahoy!
Dear Bloggers,
My name is Patrick. I am a chef. Before embarking on this blog I have considered a few thoughts carefully. Firstly I have asked myself if I will have the time and commitment to maintain it. After all I am a busy chef who, if I subscribe to the stereotype, is supposed to be getting up at 6 a.m. to go to the market and insult some fishmonger for failing to get me some exotic morsel or other. After which I am to be chained to the range until midnight from where I must create astonishing gastronomic marvels causing the gourmands and Chains Des Rotisseurs to weep with joy, while I am intermittently cutting off extremities or branding myself on the char grill for the sake of art while simultaneously verbally abusing anyone within earshot and swigging a glass of Rioja. Well, I will see if I can squeeze a blog or two into the schedule. Another consideration was the fear that like so many other blogs this would end up just floating in hyperspace, hitless, never to be read by anyone but myself. I have been inspired by http://masak-masak.blogspot.com/ . This together with the fact that I have not yet come across any other blog that comes close to encompassing what it is I would like to blog about. So, what is it that I want to blog about?
At the risk of seeming samish or comparable to Kitchen Confidential or any other such publication, I had hoped that this would be a place to take the lid off things a bit. Perhaps, let the cat out of the bag, or even let it out of the bag and put it among the pigeons. For this I would need the participation of other chefs, or people who have had a level of exposure to the hotel and catering industry, and ideally that is what a blog is about. Participation right?
Apart from this, I would like to share my passions with anyone who will listen. For the purposes of this blog, the passions to which I refer are, breads and recipes from the heart.
So from this point moving forward I would like to invite contributions from foodies, clients, potential clients, chefs, commis chefs, and anyone who would care to contribute who may have stumbled across my humble blog.
I will start the ball rolling a little by proposing the topic ‘ How do Malaysian chefs feel about foreign chefs working in Malaysia?’’ Any Takers?
June 3rd, 2007 at 1:39 am
Dear Patrick
I’ve just come across your website and totally enjoyed reading your blog, esp the childhood parts about how you started your love for cooking. My company BSH, is the principle of the luxury kitchen appliances brand Gaggenau and I’m just curious if you or your chefs might be remotely interested in cooking at our Gaggenau showroom opening event in mid July? I’ll be in KL on the 19th and 20th of June and would be delighted if we’d have a chance to chat.
If keen, please drop me an email or buzz my Singapore mobile number. 91077211. I look forward to hearing from you.
Warmest Singapore regards
Denise