Hong Kong Tatler Best Pastry Chef 2013

November 27th, 2012 | Posted by Gregoire Michaud in Daily life...

There was never and there still isn’t a day where my team let me down.

To receive such an award and recognition from the well-regarded Hong Kong Tatler is a true honor, a kind of achievement accomplished over so many late nights and early mornings during the past 20 years of my career, including 8 of them at the head of the pastry team for the Four Seasons Hotel in Hong Kong.

It makes me immensely proud… but not of myself. I am proud of our team that made all of this possible.

I would never think of going out and about boasting about this award, because it isn’t my own; it’s an achievement shared with our pastry team. As a matter of fact, this blog post is merely the start of the huge homage our talented team deserves. Our team is very stable and everyone pitches in to the best of their ability. Somehow, where cultured, natural human kindness is an amazing mechanism that allows wonders to happen, for instance when everybody help each others depending on the strengths and the weaknesses of others, the team is balanced and so the machine can move forward.

Moving forward is good, but it doesn’t prevent us from moving in circle.

And that’s when the creative people on my team are shining – we talk, we have discussions where everyone is entitled to say what he thinks about either one of our projects or recipes. Discussion and open minds lays the ground for creativity, at times, my input is only there to ignite the spark that will inspire the thought of new wonderful creations. While physical teamwork is important, the human side of it is as important if not more. Of course, there are days where mistakes happen and where the ball is dropped – yes: as much as we strive for excellence, we are still human – the most important is to recognize our weaknesses, listen constructively to comments and build upon; and if today we don’t deliver 200%, tomorrow we will.

Thank you everybody!

 

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