I love my profession

A fulfilling day that verify my existing and the path I choose.  It has been almost two years that we moved to HK.  From not having a vision of what I want to do besides for being a mom, I have come a long way.  Until today, I finally realize my true profession is being a chef, creating simple delicious dishes and cater to people who appreciates them.  Sometimes I think if I can do it, anyone can, but after having some really bad meals and pay top dollars for it, I realize, a gift of creating flavors that is well balanced and delicious is a valuable gift and should not be ignored.  Sometimes when you eat a piece of chocolate cake and you just wish the cake is just a little more chocolate-dy or a dish that you just wish it is a bit more flavorful, that is the feeling I often felt about many restaurants. 

To me a good meal is about balance and a good catered meal or a good dining experience is a balancing act between menu engineering, service, execution, flavor sand quality of food.  We have gone to restaurants where the service was excellent, but the menu is just not that pleasing.  Or the food is wonderful but the service is just horrible that leave a bad taste in your mouth.  Having the right amount of service to pair with the theme of your restaurant is a delicate balancing act. 

Cooking in Denver and moving to Hong Kong trying to entertain is not an easy transition.  I must say, I was lost for a while.  Dishes that was popular in the US does not mean people will like it in HK.
Hong Kong has a unique mix of population.  You have the bargain hunter looking for best deals, cheap eats and always a discount.  Old timer that always swap stories about classics dishes and well traveled experience.  The Investment Banker and Finance group that knows how to spend and indulge themselves on their limited free time.  And lets not forget the international expat communities that strive for a little familiarities of their home town. The lists goes on.  How is it possible to have something that will please everyone? 

The diversity of population gave me a chance to test my limits.  One day I could be cooking for a group of expat and the next day I have to cater to the local Chinese.  Just when I think I master one dish, it is time to create something else to please a different request.  One can see its a challenge, but I can also spot opportunities.  One thing for sure, no matter which group of people you serve, when I spot a happy fulfilled crowd, I know I have done it again!