First Entry!
8 July 2024
Dear diary,
(Hi Readers, My name is Zenny and that’s all for my introduction. )
Current situation is that I am unable to move around as freely as I like to be. AKA I am not working and currently on hospitalization leave from work. 23 days in and I decided that I’ll start blogging again. Not to sure how long this ‘hobby’ will last again knowing that I am a jack of all trait and master of definitely none. Hi readers of the internet, I’m really just here typing out my inner thoughts, dumping my baggage (ofc trying to stay on theme of desserts) in the form of a diary entry, hence the blog name. I don’t necessarily have an end goal for this but to look back on this and hopefully laugh, track on how much I’ve grown and all that cliche stuff u do with physical diaries. but of course if I can use this a portfolio or even better earn some money with this, Ill be grateful. Heyyyy future boss / sponsors, What’s up!
First Entry huh…. it should be a hook to the readers? You are gonna look back on this first entry and cringe no matter how hard you try. YOU ARE. So, I’m gonna be as real as possible and blog about what exactly is happening in my life right now. No such thing as perfect English structure nor spelling, I don’t give a shit.
Yes Zenny you cannot walk right now and is depending on wheelchair but you took some steps today with your crutches. Congratulations you are walking again woohooo.
Let’s talk dessert. I just got promoted to Senior Chef de partie back in May 2024 in this little humble restaurant called LO QUAY in the heart of Telok Ayer, 88 Amoy. Thank you Boss! Love you Chef Quynh, my mama. I am currently in charge of the pastry section for two restaurants actually. Lo Quay and our sister restaurant; The Prince. talk about hustle. I really enjoy going to work every single day. Don’t get me wrong, there are days that I get really piss when there is a change of plans, when ingredients don’t get delivered on time or when I find fermented disgusting prep sitting in the chiller that everyone seemed to “not know it was there”. Shit like this happens on a daily basis. Basically inevitable, but that is what makes my job fun and different each day. There are days in the kitchen that we are singing karaoke together while doing prep and a few hours later, during dinner service I would be screaming at my chefs for a time on when the jackfruit cake is coming or how long is the lamb gonna take? At the end of the day, I wouldn’t have it any other way.
I guess my love for this job is because I am my own boss or at least I like to think so. I am entrusted with the creative freedom in doing R&D for new desserts, specials. OFC I have a boss to report to. Chef Quynh; me Vietnamese mama. Literally my favorite boss. She the one I report to and have approve my desserts before putting it on the menu. One moment will be in deep argument about dessert flavour pairings and the next singing 6 hours marathon karaoke together. She is someone I look up to respectfully and someone I aspire to be when I grow up. (you are 23 at the moment) Unlike any other head chefs I worked with, this motherfucker hustles with us. Tell me which HEAD CHEF stays on the line of service and gets slam with us and then wash the deep fryer, scrub the floor with us. She never lets us sink. Exactly what a captain do, never let their ship sink. The captain sinks with the ship. This woman literally worked 2 months straight without an off day. She barely even sleeps. Sometimes I wonder if she is actually God or an alien.
I guess for this purpose of this blog. I’ll probably put up some recipes, some of my lessons that I learned stubbornly and failed miserably. My thought process behind/story of my desserts. Also, at this point in my life, never thought I’ll say this but I’m looking at pursuing my degree. Not too sure what my plans are yet but yes I am leaning to obtaining that piece of expensive paper. We’ll see…
Thats me, Hi!!!
