Its been 6 months since i last updated the where about's of my current travels and working situation. But since then i have been given an amazing opportunity to work in Singapore. Specifically Marina bay sands at restaurant Guy Savoy. Something that I felt was unattainable unless you came from a pedigree of chefs and restaurants that were 3 star Michelin. The level of focus and concentration is mentally demanding more so then the physical part. Working here its about honing your craft and maintaing the high level of consistency. There are no short cuts here.
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| Petit four |
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| textures of tomato |
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| myriad of young peas |
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| Crispy sea bass with delicate spices |
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| mackerel special |
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| Pigeon " poche-roti" in the style of spring |
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| Poached pear |
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| Pineapple textures |
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