Algorithm for Love

Dating Apps

I couldn’t help but wonder what life is like without love. Some people say you might have three great loves in your entire life. I was lucky enough to have two great love of mine. Meeting people, dating and getting into relationships have certainly advanced, nowadays. We communicate differently in today’s fast-moving society and how we anticipate love to happen. But most of the time, the act of anticipating is a thrill itself. The chase and hunt get your adrenaline pumping, endorphins are released to stimulate you to heighten senses through dopamine.

Tinder, Grindr

“Searching for love and orgasms

one swipe at a time.”

It is a normalisation of nuances towards the new millennium. Old-fashion introduction just doesn’t cut anymore as society moved forward with the time. Studies have shown how men swipe indicate a simple and predictable pattern versus women who swipe capriciously.”

Let’s face it from Grindr to Tinder from across the board, there are all kinds of apps to be downloaded and profiles to be judged. People who collect photos or syncing photos from other individuals from a cloud-based app make what it is today in modern-day dating. The use of hashtags and geotagging has become a new norm for secret admirers or stalkers to accidentally bump into you. The algorithm for love and lust predicts a probable match between the data it gathers and intercepts. It’s a normalisation of nuances towards the new millennium.

Back in the day when personal ads run on papers or magazines, things are a little slow. Life was simple. The earliest form of personal classified ads or lonely hearts ads dates back to the 1800s. Ultimately, people want to search for a companion at the end of the day. We create our presence online because we want our profile portrayed in a certain way. Creating a perfect profile affects the way people see themselves. Often describing some realness through images, obtaining validation from others. People love the ideology of compatibility and amicability. A vision of acceptance but sometimes narcissist.

Companies designed dating apps are out to make money and believe me, they made a whole ton of cash through subscriptions. Multiply that by the number of the population who are single, separated, divorced or even married and still looking something on the side. It is capitalism at its best. This is how economics is forged through the masses bringing lucrative yields with recurring returns. The more premium you pay for your subscription, the higher the chances of meeting a quality candidate. Advanced smartphone app changes the way we meet people, we travel, we dine, the way you date and the way you have sex. The visibility from a profile monetized the industry simply because all the information is key and sex sells. All searching for love and orgasms one swipe at a time.

Social Network

“It’s a Dating Revolution or just a Dating Apocalypse?”

What seems to be the dating revolution, it would also mean the death of courtship as the majority of people do not know how to communicate face-to-face. They found themselves awkward in situations and does not hold brilliant conversations. While they are geniuses with technologies and gadgets but they have zero social skills. These have made them become introvert by nature. It is okay of getting rejected if you swipe left or get accepted by swiping right. Once the connection is made, its a swipe for success! The courtship between couples plays an important role. It deciphered the major characteristics of a person’s likes and dislikes. It eventually pivoted the decisive notion to be a couple. Millennials using slangs, and abbreviations that no older generation understood. It is an extreme disconnect. They break every dating rule on the handbook to be more susceptible to the new society. Have we finally discovered the algorithm for love? Swipe right now!

#datingrevolution #algorithmforlove #swipe #love #sex #app #technology

Chasing a Michelin Star

I must admit I have a delectable palate and a soft spot for French cuisine. The food movement in Paris is rather relaxed and more spontaneous now rather than conservative. The chance of having the Michelin Star add on to your credentials each year put real pressure on the Chef in question. Food should be served comme il faut, as it should be and the service is done exactly as it should for the time it is being served, it’s kitchen chemistry. The first time ever I dined at the L’Atélier de Joël Robuchon, it was a victory dinner treated by my big boss. It was splendid. Michelin Star dining at its finest.

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Appetizer: Steak Tartar of salmon and trout with caviar with white truffle oil dressing.

Remember Monsieur Bernard Loiseau? The chef who’s afraid of losing his 3 Michelin Star status that he committed suicide by firearm. It happens during a lunch service at his restaurant. He was the most celebrated chef in France. Bernard Loiseau established Bernard Loiseau SA in 1998 and was the first-star restaurateur to establish the concept of having one’s restaurant incorporated and traded. At the time of his death, he was the only French chef traded on the stock exchange. I remember in one of his cooking demonstrations that he prepared frog legs with parsley and garlic purée. That is so French and his oeufs en cocotte is such a classic. Michelin has gone to extraordinary lengths to maintain the anonymity of its inspectors. Many of the company’s top executives have never met an inspector. Unlike the food critic for magazines nowadays, most would recognize them as they might have read their editorial intro page complete with a mugshot of their profile photo.

Bernard Loiseau is the only French chef traded on the stock exchange…”

But food should not be so comme il faut as they have seasons and certain ingredients are not always available all year round. The idea of losing his Michelin Star was unbearable for him and it gets into the minds of these chefs and their relentless pursuit to be perfect. Perfect doesn’t exist.

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A mandatory shot before I enter the premises.

“Food should be served comme il faut, as it should be and the service is done exactly as it should for the time it is being served, it’s kitchen chemistry.”

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Me in my Tai Tai get-up hahaha being touristy on set.

I managed to wake up at 4 am in the morning catching an early flight to Hong Kong seeking my Michelin Star. Well, they are serving truffles this season and I have made my reservations 3 months prior well in advance. With my Tai Tai get-up, I am ready to paint Hong Kong town red! Having arrived at the airport at 12 pm in the afternoon, all I wanted to do was sleep in my hotel suite, I was so exhausted. Note to self, no more morning flights please. I have planned my whole holiday around this.

A telephone call rang at my suite sometime next confirming my presence. I delightfully say yes and began to plan my day and my #ootd. When I arrive, I was slightly early and Micheal was to take care of me for the whole haul. He was a fair and handsome Hong Konger that has some French accent when he spoke English. There was something eloquently debonair about him. As soon as I knew that he speaks French I jump at the first opportunity. We converse in French throughout the meal. He was very attentive and he was verbally expressive. I had to cleanse my palate with a glass of champagne before I had my appetizer of steak tartar with caviar and white truffle oil. A main course of canard with foie gras and a bowl of his signature mashed potato with rich French butter and crème fraîche  oh la la… finishing my sweet endings with au chocolat truffles medallion with chocolate sauce so delicately woven like lace on linen over the fudge. To my surprise, I had some candied aniseed coated with gold and silver leaves after dinner with coffee, a sight that I have not seen since I was living in Paris. Mr. Robochon really takes this to the next level. That my friend is a truly classic French dining.

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The open concept kitchen is always non-stop busy.

Having globetrotting around Asia and dine at the various Joël Robuchon brand, I cannot deny that their food is comme il faut (as it should be) and according to a Michelin Star standards. You find perfection in our own ideology that is maintained throughout the brand. It has that certain je ne sais quoi in their foods. For now, Joël Robuchon restaurants is here to stay until someone new is taking over offering a unique plate.

#finedining #travel #hongkong #frenchcuisine #designer #galavanting #française