How do you react when you are told gently you won an award? Rozalind came one morning when the class was on, to tell me this. (Me, in my working and teaching mode, I was just replying to whatever she tell me but in a daze. So I just say, “oh great” when you got the news? bla bla bla….as I need to get the class going.
So what did we win? We won for Malaysia, the best Chinese cookbook of the year 2016. What, we won for Malaysia! I am not into competitions and was never competitive, I cook for fun and am awesomely passionate about food and cooking. So how was I supposed to react?
It only sank in after the class when I sat down to contemplate and fully absorb the chat we had. Then a few days later, she told me, we are shortlisted for the top 6 Chinese cookbook of the world, together with China, Hong Kong, United Kindgom, United States of America and France.
I went to another roller coaster of feelings. You know what I mean if you have sat in a roller coaster. Up and down, swing left and right. Proudly, I saw our names, Rozalind for Clarity and Pearly Kee names in their website. And as I scroll down to check the reality, I found our names, my tears roll down. It is true, it is true, I pinch myself.
C09 – Chinese (from the Gourmand site)
China: English – Travels Through Dali, Zhang Mei (Penguin RH)
France: Canard Laqué, Canard au Sang, William Chan Tat Chuen (L’Épure)
Hong Kong: Cooking by colors (Character)
Malaysia: Pearly’s Nyonya Pantry, Pearly Kee (Clarity)
UK: A Chinese Street Food Odyssey, Lisa and Helen Tse (Pavilion)
USA: All under heaven, Carolyn Phillips (Ten Speed)
Until today 4 months later, I am still in a happy daze. Now comes May and as I am writing, we are getting ready to go to Yan Tai for a cooking demo and proudly stands with all the Worlds” winner for 2017. 2017 has been a great year so far.
Things I never knew I can reached, I did. So it is true you worked hard and dream big, stay positive. And sometimes, leave it to God. (that is my mantra).