Gearing up for A New Start

It's final as I have decided against all the fears of reliving that nightmarish experience—of losing the crucial employees just before the opening day, of having to jog between the roles of several dedicated professions, and of having to wake up at the early hours to do the grocery shopping, and of always feeling pressed for time and having to race towards the completion of tasks. But that is all quite minimal and miniscule compared to the jubilation and euphoria I feel when I see my guests express a whole range of uncensored emotions— from horror to satisfaction to bewilderment to elation to disbelief—when they have come to taste the dishes I have created. I think being able to share that particular passion and immerse in the reactions of the guests is what motivates me.

Not only that, the opportunity to be a diner instead of a chef in charge in one of the restaurants I visited in Berlin this past year was extremely fun and a kind of experience I find myself repeatedly being drawn to. At this Michelin restaurant, I was curious and eager for the arrival of the next dish on the menu. I couldn't stop grinning like a six-year-old. I was bombarded with various textures on the palate and each dish came with an accompanying placard for explanation. Some were cold and some were hot and some came in between. I could hear the euphony of the melodies in these dishes and the menu itself was a spellbinding mesmerization. And that joy is almost beyond the words of descriptions. And I wanted to share that, especially with my friends and my guests. With this blessing in mind, Feuille Next: Observance is therefore officially underway!