My EC

Here is something tha i have learnt in my SHATEC journey.

When i was introduced to event catering, I was pretty looking forward to it because we actually get to plan our own menu and come up with our own recipes. But when i went through it, it was very stressful!! Being the head, all fingers will be pointing at you and I’ve to bear all responsibilities when anything goes wrong. I have also learnt that working in the kitchen requires me to be impartial to my classmates when it comes to work, even if my good friends are at wrong, I can’t close an eye and pretend nothing happened. If not there’ll be no respect between me and my classmates if I leave all good things for my friends. But I realized that in spite of all sorts of feedback and suggestions, I have to learn to stand firm on my ground on certain issues even if my colleagues don’t understand my actions, and even if I’m being named ‘Super Stubborn’. I feel that effective communication among us is very important. There were a few major arguments that went on during the R&D period. Mostly was due to a few uncooperative people in the group because they’re also stubbornly holding on to the views on menu issues, which really strained ties in a few of us. But looking back, I see that if there were more communication (not arguments) between the parties, it would have lead to better understanding towards each other, then the problems could have been solved more amicably. This also means that teamwork is crucial. We operate as a group and everyone of us is equally important, without anyone’s involvement or cooperation, a lot more things would have been delayed. The one thing that I believe is the most important is not to depend on others to get things done for you. Although tasks have been delegated to others to do, and even if they return to you saying that everything’s fine, the exec. Chef still has to double check again. So that nothing goes wrong.
Lastly, i would like to say that the EC has been a bittersweet experience for me. I was, and still am, quite disappointed that even nearing the end of the operation we had quite a number of complaints about our main course being too try, etc, etc… but the biggest tumbling block was when the cauliflower mash was served to a VIP table though it had turned sour. On a lighter note, this project is a good exposure for me and I’ve gained valuable experience from it. Most importantly, it has brought unity among many of us and I got to know my classmates better.

My ambition.

My ambition is to become a top chef. Although i am already 26years old, i believe it is still not too late to get a diploma now. I have been in this industry for quite sometime. however i never really thought about getting a certificate until last year. Before i came to SHATEC, i was working as a cook in various restaurants. I even had the opportunity to set up my own foodstall twice. However i had to close both of them as i was losing money. I see this as a learning opportunity.

Next year, i'll be going to one of the hotels to do my industrial attachment. It doesn't matter where i go. As long as i get to learn more from the chefs and get my cert at the end. After i finish my course, i hope to be able to secure a job in another hotel as i believe moving around different hotels would increase my knowledge of things. However if in years to come, i don't get promoted, i would opt to going back to work in restuarant because it will be easier to climb the ranks. I hope that i will have a good future ahead of me although i am already older then most people and i stand to lose out.