two steps behind

Today I went to California Raisin seminar at the Sheraton Grand Bangkok, Thailand. They have demonstrated us a few pastry recipes that we can take it as inspiration to our bakery shop. They also provided us with information about the Raisin specification, how the grape was grown, trained, harvested, processed, packed and delivered.

There were so many pastry shops representatives, approximately 100 of them were there at the seminar. Yet this seminar has reminded me of the theatre performance just a few weeks ago. Because we were all focusing on the chef whom were showing us how to… this and that.

It was fun participating the seminar, got to learn so many things, and enjoy the food samples. I also got some new ideas/recipes that I would like to try sometime this week. I will then post the result of the recipe that I tried later.

Anyway, it must be interesting to be in the spotlight during the entire performance, while everyone is watching. Knowing that every move that was made cannot be redone. As I have learn from the Chef and the Dance was that… improvisation is the key. The dancer must improvise when some of the props don’t go according to plan, they must improvise in such a way that the audience doesn’t notice it. The chef, as well, must improvise on the recipe because each ingredient is different thru out the world. Being an international chef, he understood that… we cannot blindly follow the “instruction” on the recipe.

We must use our experience and our understand of the circumstance to make the best of whatever we were set out to do.