American Egg Board hosted this competition today at Kwai Fong L'Atelier Du Gout Hong Kong. It is a professional kitchen that you can rent out for events, cooking demo and Corporate function. It was an eye opening experience, the equipment was state of the art, decor was simple but chic but it was a little far and Kwai Fong is not a place that people are willing to drive to. The competition itself was pretty exciting. There were 8 competitor, most of them trained from Hotels around HK. It was an eye opening experience to see some of the dessert made in front of you. For an amateur like me, I finally found out how some of these stuff is done. It also gave me confirmation that pastry is really not my forte. It requires so much attention to detail and steady hands. I better stick with my cooking and bake some simple cupcakes on my pass time. This competition also taught me there is a difference between formally trained chef versus self trained chef. Their technique and attitude are so different. It is really making me think twice to go back to cooking school. There is always a part of me that is not confident about my execution just because I am not formally trained. I do still think after your education, experience is what sets you apart but having the foundation is also important. Well, another thing on my list of things to do in life!
