"Why were you there exactly?" someone who was obviously tired of reading my endless sedih entries, questioned me impatiently. I almost laughed when I saw the exasperation on her face, uncertain if I was injecting suspense to the way I write or boredom instead. Truthfully, I am savouring every single detail of my trip, unwilling to let the memoir melt down on me like an ice cream on a hot Sunday afternoon. I am still in my dreams folks, unawakened by the reality, so do pinch me, every time I go astray ;o).
As all might have guessed, my travel to the States was to pursue knowledge on cake decorating with the Sugarflours Team. We, like the rest of the other international cake enthusiasts there, participated head to head, shoulder to shoulder kneading our way to complete the teachers' training course before we were conferred the PME Trainer's certificate. The modules had our sleeves rolled up from 9 to 5 with an hour lunch break in between. It was one week of hard labour for the Malaysian contingent, with us trying to acclimatize to the weather and different time zone. We were at most times walking deep in our slumber with our eyes wide opened building cakes and constructing royal icing bridges. The most difficult part was to stay awake during the round up sessions. I almost dozed and fell off my chair on one occasion.
All in all it was a wonderful opportunity to rub shoulders with established cake decorators whose work have constantly left me gawking and gaping online. But through an event such as this, I was privileged to meet and talk to them personally, exchanging ideas on a subject which is dearest to us. Therefore I would like to take this opportunity to extend my heartiest gratitude and appreciation to participants from Argentina, Mexico, South Korea, Taiwan, India, United Kingdom, Canada, Spain and the United States for their support and friendship. I am humbled by the professionalism and the hospitality shown.
Below are glimpses on "That thing we do"
Watie looking delighted with the Sugarflours name tag. This was our formidable looking work station. It shouted "serious work only" Yikes!...Yawn...
My roses are not as dainty as Lisa's the instructor. Maybe because she is English, yes, that's why. But my hibiscus isn't any better either ha ha ha.
Glorious food, vegetarian food! Sayur -stir fried, blanched, boiled, souped, sandwiched, and mashed, presented in all forms imaginable. To compensate we bagged the cookies and crisps home.
Stay tune to "That thing we do too" next folks!