1855

April 8, 2017 § Leave a comment

perhaps this was lunch or breakfast, whatever the time was, a bowl of oatmeal with coconut flesh, mango, fresh berries and ground cinnamon chia seeds
IMG_6013

There are many reasons why I put up with the long hours, the kitchen bullshit, the shenanigans crew and irregular produce or perhaps nature. There are many reasons why day after day I go back to the station, lay a wet towel, a chopping board, and sharpen the knife before cooking. There are many reasons to stay in this spot, but with different cooking styles and a change of crew; yet feeling the familiarity of creating something together. Watching all the little actions, discipline attitudes, loud laughters with tired eyes and knowing somehow when everything comes to one, we are doing something good. There are no reasons to why I will ever stop doing this because deep down, it’s to feed people honest food and simply see the smiles on their faces.

FullSizeRender-4

I want to be honest in everywhere.

I had Indian vegetarian dinner with a chef friend sometime last week. While we decide over what dishes to share, I took a chance to question his hospitality experiences. We had worked in mutual establishments but at different times and with different crew. Nevertheless, we had gained a somewhat passionate drive and indebted deed for these places for we were young and were just starting out our service journeys. There is something we couldn’t point out that drawn us here, but we realised that at some moments, the chefs/owners had made us feel like “nothing”.

Yes, nothing. Nada. Empty.

They made us feel like we didn’t belong there or simply didn’t care to be there even when we put in 60-80 hours a week/dedicated our hearts to the space. Why? Well perhaps it was their egos that we didn’t feed or they couldn’t accept that we challenged their mottos. I often hear stories of crew saying they “fit in” or “left out”. How come we always want to be part of something when we couldn’t even accept ourselves or even discover ourselves yet? Why are we always seeking from approval from others while we couldn’t even approve of our own doings/feelings? More so allow others to do so?

While exploring this topic, we walked around the bustling Little India’s vegetable vendors. The produce seems to be more vibrant and energetic, much like the people and vibes they portrayed. After almost a decade in this industry, we realised that we had to be honest with ourselves. That came with courage and vulnerability, like oil and vinegar whisk together to form a beautiful gentle vinaigrette.

I no longer feel the need to impress customers but to make them happy. I had always been the plain Jane who bakes everyday cake loaves and imagine serving a community that makes my family. I want to be the butter to their breads and cup of daily joe. Following trends and moving forward may seem appealing but there is so much more about history of food and authentic cooking/baking techniques I have yet to master. Hence, ordering the classic aloo gobi masala and paneer with an all-time-favourite soft chapati.

Somewhere down the line, I found happiness in being presently focus on making this philosophy count.

Somewhere through that night, I realised my personal life was taking a shift. I no longer feel the need to change for someone. I no longer feel so upset when they don’t feed themselves well or be responsible of their own health (well I try to). If they can’t help themselves, you can’t help them. The realisations have to come from within. That being said, I am thankful to be surrounded by motivated crossfit ladies/long-distance runners or smoothie nazis/cleaner eating buddies. One step at a time, one step at a time.

Much like this morning’s surprised breakfast (after a too early 8km run) at Woodlands Sourdough. An old regular who got his & his wife’s hands dirty and opened a heartwarming bakery. Long fermented bread dough with patience, homemade almond butter with sea salt/honey and honest coffee. I can only hope for more like-minded people for a good change.

Advertisements

Tagged: , , , , , , , ,

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

What’s this?

You are currently reading 1855 at Bake, anything.

meta

%d bloggers like this: