They chatted with me, even the front staff, asking when I'll return... said they'll miss me. They're nice people in the end, sometimes difficult to connect to the French culture surely, but ultimately they see me as on their 'side'. It's very possible this may be the last time I see them. They kept saying I have to come back, but something in their eyes tell me too, that the work visa might not work out.
Service was evenly spaced out tonight, a good evening's work, I kept reminding myself that this may be the last time that I plate these dishes, that I vacuum pack these stuff, that I arrange the contents of the fridge.... though short, this experienceI had should still be something to be contented about.
Moving forward, I will look out for more opportunities. The nature of a chef's life is moving about, learning more, different places, different people, different tastes, techniques.
Starting from next week, I'll have to start packing up and sending things back, cancel accounts, consolidate my finances, obligations. I'll try to catch a few museums, something which I kept putting off, telling myself that I had time, I'll pick up a few culinary products, drink and try out more (cheap!) wines, (it's not that I look out for cheap wines, but here, from 10-15 euros, you get above average good wines already!), try out a few more restaurants to see what people are putting on their plates, and enjoy (lol) the last bit of winter air.
Have a good Sunday!
1 comment:
HUGS! I don't think any time in Paris has gone to waste and i'm sure you'd agree. Having spent about 5 mths there, i'm sure you've learnt, seen and experienced lots. It's not the length of time that matters, it's how you've spent it and I have no doubt you made the most out of every second there. Like you said, the life of a chef at the beginning is never constant, almost nomadic in fact. But that's how you gain insight and experience, something which you will never learn in school or being just based in Singapore. Who knows? You may very well end up in Paris, if now in the near future, then sometime later. That's the beauty of being a chef, everything is unpredictable.
Anyway, you know i'm always tracking your "career" and by your side. Life has been challenging for me for the past few weeks, but i'm living each day at a time. The Lex episode has opened my eyes to a lot of things and even business opportunities which no doubt, I will share with you when you are back.
I think you've done a great job and come a long way since your last regular job in Singapore. I think you've experienced much more in that time, then any other.
See you soon my friend and enjoy Paris and yes, it's last bit of wintry air. Till the next challenge!
Post a Comment