The Pass. The Judgement day of plates.

The Pass. The Judgement day of plates.
Bring the finished plates up to the pass for inspection.

Wednesday, August 11, 2010

Being Inspired.

Being Inspired can difficult at times.

There's so much repetition happening from our day to day routines, sometimes it's just hard to think out side of the box or be inspired by a new thought. Being a savoury chef and a pastry chef in training, I am always working with my hands in the kitchen to create beautiful dishes, and always looking onwards for the next idea or concept to advance on. For me, an ingredient such as lamb chop can be prepared in many different ways with much more varieties of flavors. And just like chocolate, an ingredient that is filled with endless directions of possibilities, sometimes the best direction is one that is lead by an inspiration.

To Find Inspiration can Be a Costly one at times.
With the world filled with corner restaurants, street food venders, and specialty cuisine eateries, if I am not in the kitchen working, there are only two other possibilities that I could be doing. 1) Sleeping. 2) Eating Out. And Yes, I do eat out quite often, and I spent a heck load of money on food. Sometimes I know I need to control myself with the spending, but that's a totally different subject. However, the reason why I eat out so often is because of my curiosity to want to taste new flavors, to see new ways of cooking an ingredient, and also, this is my way of being inspired.

Of course, there are cheaper ways to be inspired, like reading cook books or food magazines, but you can only read so much, because in the end you still have to taste it to really feel the connection with the food.

The Spark and Simplicity of an Inspiration

The spark of an inspiration does not always come at you with fireworks or a big bang. They are usually not complicated or confusing to understand, in fact, most inspiration comes from an idea of simplicity. You don't need 8 flavors on a plate of a dessert to please someone's taste buds or intrigue the sensitive tongue. If you can find inspiration in simplicity, you will find yourself being more in touch with the purity of your ingredients.


  1. Yeah, I know it's not easy to get that click huh! Just stay relax.

  2. i have one question that struggles me so long time!!! I love the caramel so much (one you topped on the cream caramel, anyway, mine melted away in around 2 hours. Is it supposed to be like that or i did something wrong?? thanks so much for your advice!! :)

  3. @cookingpractice. I am not sure what you mean by "melted away", but the consistency of the caramel sauce be vary in viscosity. Thin or thick depends on how much liquid you have left in the caramel. But usually, it shouldn't "melt away" either way.. it should stay the same consistency. If you have to email me your recipe and the steps , I'll be happy to check it out for you.

    Chef Jack.