9m, 19f, December 1998
ah, you Diploma in Chef Training, then section three
teaching you was always a pleasure for me
three semesters ago, but that time has run free
herbes et épices, légume et fruit
we had a class once in the late afternoon here
under coconut trees with hanging fronds near
the campus and wooded mist hill to the rear
arranger, ajouter, émincer, garnir
Monday, I forget, but Wednesday was three
in language lab two overlooking the sea
queueing up, squinting, the bleach balcony
merci, peut-être, non, ça va, mais oui
talk, clown, and laughing, your usual way
of enjoying yourselves right through the day
you managed to combine hard work and play
je mange, je ne crois pas, je n’ai pas, j’aurai
your class, there was no oasis of calm in there
using Bienvenue en France to work as a pair
watching the small screen, lounge on the chair
pomme, chou-fleur, oignon et fromage gruyère
but today you are finishing here in Terengganu
the time going away, time going through
with your chosen profession now in front of you
croquante, amère, ou gras, aigre, cru
Penang, five star necklace clientele preen?
Pahang, and the more laid back beach resort scene?
Port Klang, on a cruise ship or the merchant marine?
céréales, avoine, blé, orge et farine
your chef training is something that you’ll not regret
although you don’t have much experience yet
both interesting work and good money you’ll get
beurre, confiture, crêpe, croissant, baguette
or further your studies, and get a degree
then the future is open to what you could be;
whatever you do, best wishes from me
un poulet, un canard, moule, huître, nouille
you taught me a lot, maybe more than you know
when you were chattering, time never went slow
it was a pity when the time came to go
café au lait, sucre, chocolat, eau
inspiration and effort gave you your goal yesterday
the longest Swiss roll in the country on display
a speech by the Provost got the thing underway
présent et futur, je mange, mangerai
I bought some for my children as some of you know
and they enjoyed it so much, finished most in one go.
going from the plate like the sun melting snow
bonjour et bonsoir, bonne nuit, a bientôt
it’s nice always for them to try something new
my daughter ‘kek ini, sangat sedap’ - that’s true
your effort put you among the culinary few
un des gâteaux le plus meilleurs que mes enfants ont eu
the hall, most time empty, now sweet tooth replete
your expert fruit carving an optical treat
the icing cake metres were soon in retreat
thym, poisson au four, gingembre, pomme frite
then when you’re a big name on the local chef scene
and you’re interviewed by some in flight magazine
and like Anita, you’ll be on the RTM screen
malaise, indienne, chinoise cuisine
a first class marble gown penthouse up high
a weekend retreat kampung house, Kuala Krai
an elegant spouse watching Mercedes go by
orange, mangue, poire, banane et papaye
alors, bonne voyage, you roam who knows where
but don’t forget bird hill and the south China sea air
the old Molek Inn memory of professional flair
et le phrase, je pense, le plus régulière
Monsieur, je ne comprends pas, je ne peux pas faire
ah, you Diploma in Chef Training, then section three
teaching you was always a pleasure for me
three semesters ago, but that time has run free
herbes et épices, légume et fruit
we had a class once in the late afternoon here
under coconut trees with hanging fronds near
the campus and wooded mist hill to the rear
arranger, ajouter, émincer, garnir
Monday, I forget, but Wednesday was three
in language lab two overlooking the sea
queueing up, squinting, the bleach balcony
merci, peut-être, non, ça va, mais oui
talk, clown, and laughing, your usual way
of enjoying yourselves right through the day
you managed to combine hard work and play
je mange, je ne crois pas, je n’ai pas, j’aurai
your class, there was no oasis of calm in there
using Bienvenue en France to work as a pair
watching the small screen, lounge on the chair
pomme, chou-fleur, oignon et fromage gruyère
but today you are finishing here in Terengganu
the time going away, time going through
with your chosen profession now in front of you
croquante, amère, ou gras, aigre, cru
Penang, five star necklace clientele preen?
Pahang, and the more laid back beach resort scene?
Port Klang, on a cruise ship or the merchant marine?
céréales, avoine, blé, orge et farine
your chef training is something that you’ll not regret
although you don’t have much experience yet
both interesting work and good money you’ll get
beurre, confiture, crêpe, croissant, baguette
or further your studies, and get a degree
then the future is open to what you could be;
whatever you do, best wishes from me
un poulet, un canard, moule, huître, nouille
you taught me a lot, maybe more than you know
when you were chattering, time never went slow
it was a pity when the time came to go
café au lait, sucre, chocolat, eau
inspiration and effort gave you your goal yesterday
the longest Swiss roll in the country on display
a speech by the Provost got the thing underway
présent et futur, je mange, mangerai
I bought some for my children as some of you know
and they enjoyed it so much, finished most in one go.
going from the plate like the sun melting snow
bonjour et bonsoir, bonne nuit, a bientôt
it’s nice always for them to try something new
my daughter ‘kek ini, sangat sedap’ - that’s true
your effort put you among the culinary few
un des gâteaux le plus meilleurs que mes enfants ont eu
the hall, most time empty, now sweet tooth replete
your expert fruit carving an optical treat
the icing cake metres were soon in retreat
thym, poisson au four, gingembre, pomme frite
then when you’re a big name on the local chef scene
and you’re interviewed by some in flight magazine
and like Anita, you’ll be on the RTM screen
malaise, indienne, chinoise cuisine
a first class marble gown penthouse up high
a weekend retreat kampung house, Kuala Krai
an elegant spouse watching Mercedes go by
orange, mangue, poire, banane et papaye
alors, bonne voyage, you roam who knows where
but don’t forget bird hill and the south China sea air
the old Molek Inn memory of professional flair
et le phrase, je pense, le plus régulière
Monsieur, je ne comprends pas, je ne peux pas faire
