
Same picture, same story. Thou shall not swim in oil.
My experimental walnut macarons. I tried grounding some toasted walnuts with the robot coupe but they contained too much oil and tended to stick to each other forming sticky clumps. I found I could get some really fine powder by adding icing sugar. I decided to proceed with the chunky walnut paste and I ended up having chunky walnut macarons. Instead of being chewy in the inside, I got bits of walnuts instead. Pretty interesting.... I have more experiments waiting to be ticked off in the macaron section.

Warm strawberry foam. I got some leftover frozen aerated strawberry puree so I chunked them into the microwave hoping to see them explode. But it held pretty good and I got some radical foam. It's definitely better than using lecithin.

Cold Storage's deli section. Decent spread of bacon and ham. Some awesome salads too.
I had cravings for freshly diced garlic and chinese black vinegar so I gave in to the lor mee from the staff canteen.
I don't usually have dinner at work but I had to try some interesting stuff from the deli section out. Sicilian olives, Cripps Pink and Ambrosia apples, quinoa and eggplant salad, shingo pear.
I enjoy working on Saturdays. It's the only time I feel I am actually working in a fine dining restaurant away from lame business lunches.
Yea, it's time to move on. I don't know what lies ahead but I am not afraid. Well, it has definitely been a crazy ride. Shoutouts to the pastry production team upstairs for bearing with my mind boggling antics. Special thanks to Chef Amy for providing me with a solid core. Without her, I am nothing.