>到宿舍了。。新的旅程，新的学生生涯，新的朋友，新的生活。。

刚刚早上 和家人吃了早餐后,

就到学校去参观。

之后就到time square去 走走。。

就因为生病了觉得很想睡觉了，

omg,...

到了宿舍后，

就开始收拾东西，放这个，放那个。。

收拾好后，

就和room mate一起到楼下去走走，

参观。。

现在就开始写blog 了。。。

现在屋子里只有4个人，还差2个人，

现在认识了三个roommate,

jordan,evan,chee yang.. 

>EVERTHING MUST BE PERFECT...

Everything must be perfect is my style...

但是我知道完美的背后是多么的辛苦的

还有两天就要去KL了。。

却来了伤风和咳嗽。

累！！

是很严重的那种，

才刚好不久而已就来了。

行李收市的七七八八了，

带着五味杂成的心情收拾着。。

say goodbye to my bed,my friend,my family,my mum, my sisters,my room.....

left 2 days......



>>吃了$1650的buffet at Marina bay sands（RISE RESTAURANT)

This is my chinese birthday's cake...Tiramisu...

〉不想长大

不想长大，

很乱，很烦，

我只是想过简简单单的生活。

长大了，必须面对很多事情，

每件事情，表面看上去很简单，

其实内心里是很复杂的。

有时候，

要把一件事情解决掉也是很困难的，

必须天时，地利，人和。

但一旦解决了，

背后也有很多的矛盾产生。

疲惫的身躯，带着重重的眼袋，

真希望明天会更好。

我真的不想，我是必逼不得已的。

或许这就是人生中的转泪点。

不去想，不去听，不去讲，不去看，

或许会更好。

>>International Chefs Day to raise awareness on Sustainable Cuisine

Dear all,

This year 2011, WACS made the decision to focus our attention for International Chefs Day to raise awareness on Sustainable Cuisine

Please read the Message from WACS President
A FOCUS ON SUSTAINABLE CUISINE FOR THE YEAR 2011 AND INTERNATIONAL CHEFS DAY
...

President
Gissur Gudmundsson



Each year, on the 20th of October, members of the World Association of Chefs Societies (WACS) celebrate International Chefs Day.

On this day, chefs around the world celebrate their profession and take the opportunity to not only promote the organization (WACS) but also goodwill and friendship amongst each other, as well as taking the time to help people who are less fortunate.

It is also a day on which to assist the young chefs but, most importantly, the day when we recognize the very important role that chefs play in our societies, for we have a great responsibility not only to feed, but also to give nourishment.

Chefs have the responsibility to lead the way when it comes to the use of ingredients in a sensible and responsible manner. Since the International Chef’s Day inauguration in 2004, many events have taken place around the world to benefit charitable organizations and disadvantaged communities; this has highlighted that chefs are caring people and has worked to improve their image.

This year, WACS made the decision to focus our attention for International Chefs Day to raise awareness on Sustainable Cuisine.

For the last two years we have focused on Food Waste and Food Safety, Go Green with Chefs and now Sustainable Cuisine. This will lead up to our congress next year where our theme is “How to Feed the Planet in the Future”.

I challenge any chefs, restaurateurs and anyone in the food industry to think about what you can do to make the menus in your restaurants or kitchens sustainable. This will not only help protect our planet, but also will help feed more people and ensure that your kitchen is running in a business minded manner while showing responsible management.

Sustainable Cuisine: What is that? Let me give you some thought about what we are trying to achieve by asking you to focus on this.

You can think about your business, you want to protect the earth but at the same time you want to show profit. The first step is to analyse everything in your establishment; from the stove, washing machine, knives, energy use, what food you buy, where it comes from, how it is grown, packaging and paper use, and more.

Portion size is one of the most important things that Chefs can control. Anyone can calculate how much waste is made by the rubbish at the end of the day. If the size is too big, why not make it smaller and give the customer asking for more a complimentary extra portion? You will make more money, especially in big hotels and restaurants.

By announcing this initiative, I urge all member countries of the World Association of Chefs Societies to focus on these subjects for the whole of the year, especially on the International Chefs Day. We should use this opportunity to educate our staff, ourselves, our students, businesses and even our governments and we should never forget that with knowledge comes responsibility.

A section of the WACS website will be open to receive stories, messages and news from all members regarding Sustainable Cuisine. You may forward any information you want which is related to this to office@worldchefs.org

It is my hope that this project will open up a dialog in our industry; open up ideas and possibilities with can make a difference in the world.

With culinary friendship,
Gissur Gudmundsson
WACS PresidentSee more