Prep.

Feast is today! So far, it's looking promising. We're within budget and the taste tests went well. Nonetheless, one should never overlook the importance of doing prep work. As they say, it's 1% inspiration, 99% chinese labour working at minimum wage 18 hours a day. Good thing about slave labour is that it's equally crappy every day of the week!

I like to have clear objectives in mind for stuff that I do. So these are the 3 things I will be focusing on this time.

1. Planning and organisation, both before and during the process
2. Control and fine tuning of seasoning
3. Consistency of quality as scale increases

Not exactly aiming to get myself a Diplome de Cuisine from Le Cordon Bleu, but even Neil Armstrong started with one small step!

So later on, I'll be doing the side dishes, the salad and the fish. Terence is handling the mains, ribs and pasta. We'll be attempting the chips together, because it's revolutionary and new! :O I bought Dijon mustard and some feta today. My kitchen is indeed getting more and more westernised. Oh well.

Here's to a heart feast!
Friar (Read: Fryer. Get it?) Wang.