Professional profile

Well, I was just sitting in front of my PC preparing my teaching notes for Term 4 and I just thought why don't I start a blog for Dancing Fishhh! ? I mean that's really not my style. I have always been quite low profile with my life and the things that I do. However, with this I have got to put it on the stage for the world or at least for those who knows me, who likes or dislikes me to see it.

Aight, this is what I think: You have got to live a life that is real, that is out there, not just hidden. Well, I cannot put my whole life on the stage (I don't believe anyone could/would as we always have a dark secret somewhere inside us even with the saintest), but I have chosen to present this bit of it to you. And if nothing has been true and real so far, this bit of it will be. And it's because of you! my friends, and I will all see it and hopefully you will feel it with me.

Someone once told me I was a drama queen. Well, maybe. I mean, life is dramatic, you talk about being through thick and thin, ups and downs, isn't life just full of dramas? We put up show everyday for ourselves, for others, sometimes we play the roles that we love, sometimes we have to take on the roles that others want us to play.

Okay cut the crap, here's little about the maker of "Dancing Fishhh"

Highest Education: Bachelor degree in Hotel and Restaurant Management (OSU)

Life and career journeys:
Worked in Mcdonald when I was 15 in Sibu and had influenced me greatly on my perspective on F&B industry.

I started working in dorm's eatery while studying in OSU (20 yrs old) making pizzas (from convenient products ie. frozen doughs). Then I was doing my practical study in a local Italian Restaurant as a kitchen hand and pizza maker (woodoven and fresh pizza dough, learnt to spin my first pizza dough there).

Realizing the gift for the flair for food, after graduating from college, I went to Singapore (21/22 yrs old) to experience another phase of my life. Got a job with local F&B company (Crystal Jade), worked in the headquater in Bencoolen as a cost controller (what a noble title for the most boring job on earth). Of course I didn't last there for long. Few months later, applied for a job in a french semi-fine dining restaurant in Tanjong Pagar, worked under 3-stars Michelin Chef as a Garde Manger. It was an eye opener, got me tougher. Left the job after a few months. Packed and went to Australia.

With my academic background, I still had to start from scratch. It's life because Aussies didn't think US qualification = AUS qualification. So, a sandwich-hand I worked as, in a business school in St. Kilda. I used this opportunity to learn and adapt to aussie cultures (people and food). I had worked casual here and there just to make enough living. It was tough, but I managed. Oh yeah, sure did meet a few B&B (bitches and bastards) that gave me hard times (you know.. discrimination and all that cruelty). Thanks to them, made me tougher person today.

Eventually I took a full-time job in Clarion Hotel on Canterbury as a Commis Chef, the pay was a joke, but I accepted it anyways as I have always known and believed that you have got to start somewhere to get somewhere. I did exactly just that because I knew it wasn't my time yet. Learnt and seen a lot from that place, some beautiful, some ugly, but both had spiced up this soup of life.

Then at the age of 25, I took up a job offer from The Australian Club (a prestige gentlemen club in CBD) as a chef-de-partie. My dream came true, I had an opportunity to design my own menu. I was overseeing The President Dining Room on the 2nd floor of the club under the supervision of Kitchen Director cum Executive Chef Baden Thomas (thank you for the opportunity) and I had got my hands on banquets etc. During my time in the club, I had the opportunity to cook and provide my service to some of the most influencial people in Victoria, the Government General, Supreme Court Judges, Prince of Wale, Prince Andrew and his mate Prince Nicolas (Greece) dined in The President Dining Room once and the rich and famous (well maybe not so famous as I hardly recall their titles and names, but they are definitely rich!)

Then I left this job and went to Singapore to help opening this new cafe concept that was owned by the 3 fashion designers (The Project Shop). The location of this high-end cafe is the now developed Dempsey Road (used to be the old army camp). Taking the role as a Senior Sous Chef, I worked with this head chef, a bloke from Queensland (which turned out to be a complete idiot and irritant). There were quite a few dramas going on here and there the time I was working there but again what didn't destroy me made me stronger. From debris and woods to become one of the most- talk-about restaurant in Singapore, I was kind of glad I was part of the making. Finally I had enough craps from the people and the head chef, I tendered my resignation (just a couple of month short of a year) and packed and came back to Melbourne.

That's it. My temporary end of my chefing career. You have got to believe me when I say throughout these chefing years, I had seen enough stupidities and you bet I had worked with the most doggy chefs/cooks (I feel relutant to even title them this) on earth. It's just mentally draining.

I sort of changed my career path last year (2006). I teach now, I teach VET - Commercial Cookery and Hospitality Operation. Better hours better pay, the only thing is perhaps sometimes I have to put up with some immaturity of some students, but I get better in handling that every single term. Next term will be my last term teaching.

Coming new year, 2008, there will be Dancing Fishhh! Because this is my time to shine and that's the whole reason why you are reading this blog. You! my friends, are going to witness the making of my life, Dancing Fishhh!