Friday, December 15, 2006

A New Chapter

On December 7th, 2006, I was handed my certificate of completion, diploma and a silver medal. My stint in Tokyo to finish the final level of the patisserie course at Le Cordon Bleu is officially over. In the course of two and half months I ate numerous cakes in the name of field study; bought too many cookbooks for research purposes; and force fed friends who are too nice to say no way too many versions of test cakes. What I thought was going to be two and half months of fun and carefree living turned out just to be that, thanks to the friendship and support of all my friends in Tokyo and my very supportive and understanding husband whom I left behind alone in Hong Kong.

Now that I have closed that chapter in my life, it’s time to move on, and move to Singapore. I flew back to Hong Kong the day after my final exam at Le Cordon Bleu to pack up the house. Libby left to go to Singapore three days ago on her own and we will leave in just four days. I am a little reluctant to say goodbye to Hong Kong, a city which I didn’t really get a chance to know better. I also feel sad to leave the new friends that I’ve made in my short stay in Hong Kong, but I am sure our paths will cross again some time in the future. At the same time, I am excited to move into our new home in Singapore and becoming LynnInSG. Until then, this is my last post as LynnInHK.

13 comments:

Mariko said...

Congratulations and best of luck in Singapore!

^cherie said...

Gosh, i love your photographs! Fantastic skills ;)

May i know what camera are u using, if you don't mind :)

Lynn said...

Thank you, mariko and cherie!

Cherie, I use Nikon D70, kit 18-70mm lens and Nikkor 50mm/1.4 lens

alittledrop-of-love said...

HEY! I love seeing your pictures on FLICKR! WELCOME TO S'PORE! Keep up the good food!(:

swee said...

All the best in Singapore. Merry Christmas :)

cin said...

Congratulaions and all the best for your life in Singapore!

Santos said...

lynn, i look forward to all your adventures in singapore. happiest of holidays to you and your family--pups included of course :)

AuraBelle said...

Your photos are fantastic! Keep up the great work and best of luck in Singapore.

swee said...

Hi Lynn,
Can you email me at swee.san(at)gmail(dot)com ? I need to ask you a few questions about LCB Japan. Thanks

Yasmin said...

Hi Lynn, If u are going to start classes for baking/cooking in singapore, please inform me as i am very keen to learn from u (email: pikachu_himawari@yahoo.co.uk). thank you very much

^cherie said...

A little late but wow, your camera sounds so pro!

For my skill, i think i better stick to my pocket size camera lol.

salomk said...

Great blog! Thanks for your informative posts on HK. Not exactly a confidence boost as I embark on a move to Hong Kong shortly, but extremely informative. Can't thank you enough!

I was wondering if you ever checked into the culinary ed scene in HK. Is there anything there on par with the Cordon Bleu? Have you heard/read anything about the Chinese Cuisine Training Institute? Any advice would be most helpful.

Thanks again!

Lynn said...

salomk, glad you like my blog. I was only in HK for a total of 4 months so I never got to go to any cooking lessons. I did check out the ads online, but they were mostly private cooking lessons. There's a free weekly called "The List" that has lots of useful information. You can get it at most of SoHo restaurant and cafes.

Best of luck in HK! Most people end up loving it, so I think I just wasn't there long enough to appreciate it.