When I found myself stuck
on the difference between cakes
and plated desserts,
I was also helped by a female chef
from Singapore,
Janice Wong,
who had come as a guest chef
to a pastry school I was attending
privately.
She now has a shop in Japan as well —
a stylish dessert restaurant
located near the South Exit
of Shinjuku.
Her dessert techniques,
ideas,
and sense of style
were truly fresh and inspiring.
Before taking her class,
I sent her an email.
I wrote that I would be joining
her class,
and asked if there might be any chance
for me to train with her in Singapore
for a week.
She replied,
“OK.”
By taking action
with a strong desire in my heart,
I was able to make a connection,
and once again,
I was given the chance to experience
something new.
I am truly grateful.
24
