#spiritofaloha #阿羅哈之精神 #別愛錯人 #中文如下 🌬⠀
I can’t believe it - this is it - the photo that represents my 2019🌓✨ So much DARKNESS, hesitation and anxiety, but blessed with sparks of light, HOPE and even more BEAUTY after all. ✨⠀
I can’t even wrap up what emotions I’ve been thru, how many times I just wanted to drop it all and escape, turning my back and say “fxck it all, I give up”🖕🏽⠀
But eventually I am learning to say “fxck you” to the UNIMPORTANT things, and... “I love you” ...to myself... the vulnerable, insecure and flawed self, that is trying so hard to do good without getting fxxxing hurt 💔⠀
Truth is, there is nothing to be scared of - but WASTING your passion and talent by trying to live a life for OTHERS - ...especially for those who are busy TAKING without PASSING on. 🙌🏽 Energy flows where focus goes. Focus on the LIGHT now 💛⠀
-⠀
“Aloha” ~ {love, compassion, mercy and peace} ✌🏽🌧♥️ ⠀
Thank you Hawaii, and thank you @designmesomethingkevn for capturing this gift 📸 ⠀
~~~~~⠀
我看到嚇到，因為這張照片表達了我2019年經歷過的一切🌓✨ 心靈中存在一個外層看不到的環境～ 如此地黑暗，滿滿地猶豫和焦慮，但壓力中又能感受一個充滿光明，希望和美麗的火花 ✨⠀
我的情緒，我無法整理。今年有多少次我真的想丟掉並跳脫一切，回頭說「他媽的 我放棄了！」🖕🏽（不好意思）⠀
但是最終，我學到做分別。 的確要對某些不重要的事說「fxxx 我不管你了」，但同時也要跟自己說「我愛妳」⋯ 我愛脆弱的妳，沒有安全感和滿滿缺陷的妳，因為妳是有一顆很努力想做好人，但害怕被批判與受傷的心💔⠀
事實是，人生沒有什麼好害怕的～ 唯一該怕得要命是：為他人過生活並浪費你原有的激情、善良與才華。有捨才有得，別愛錯人，最重要的人還是你自己。🌬 懂得人會懂你，其他人 你能懂。每一位、每一天、人人都在盡力🙌🏽 💛⠀
- ⠀
“ Aloha”〜{愛、同情、慈善與和平}✌🏽🌧♥️⠀
謝謝夏威夷 謝謝 @designmesomethingkevn 讓我留下這個回憶 📸🌧🌈

拜佛／猶豫步 – Hesitation – ∣Coach Fui∣

#CoachFui #拜佛 #猶豫步
今次講好常用又簡單實用的拜佛 猶豫步，要騙到的對手的猶豫步，除了動作要像射球動作，記住記住記住個重點係。。。。。。

https://youtu.be/dQRdIUOM6ME

send片比我又或者有問題問我請到：
FB Pages: https://www.facebook.com/coachfuihk/
instagram: coachfui
衷心嗚謝：
攝影：Pix-Art Studio
https://www.facebook.com/pixartpro/

中文字幕：Andy

Salon du Chocolat 2018 / 年度甜點與巧克力盛事「巴黎巧克力大展」（中文請按「繼續閱讀」）

As what I've said in the previous post, it was such a busy weekend! I visited the Salon du Chocolat on Sunday with a couple of good friends, including Claire from Bonheur Bonne Heure Pâtisserie. What I find great about the Salon is that besides all the brands and participants, there are lots of pastry shows where talented chefs demonstrate their techniques and the audience also get the chance to taste their wonderful work. I attended the sessions of the chef Yann Brys (pâtisserie Tourbillon), Jérémy Del Val (Dalloyau), and Maxime Frédéric (Four Seasons Hotel George V). I also joined Claire's interview of chef Jérémy afterwards. Hopefully we visit Tourbillon and George V later this month so that I could tell you more about it.

This year at the Salon also witnessed the rising influence of the Japanese gastronomy. An “espace Japon” (Japan area) is created especially for Japanese pastry chefs and chocolatiers to demonstrate how they work with chocolate. We’ve watched Junichi Mistubori, a Japanese wagashi master, demonstrated how to make “nerikiri” (練り切り) wagashi and the chrysanthemum
scissor-cutting skills (はさみ菊).

Talking about Taiwan, this is the second year that we have Yu Chocolatier attending the Salon. They were so popular that all their chocolates in sachés were almost sold out on the second day. They’ve received lots of new customers as well as old ones who got to know them last year and loved them so much that they came back without hesitation. The chocolates made of Taiwan’s specialties such as black sesame oil and black peanuts impressed picky tasters and great chefs alike, including Chef Jérémy Del Val from Dalloyau. Unfortunately when the chef came to Yu’s booth once again near the end of the Salon he couldn’t get anything since everything was sold out early on.

I wish I could share with you more what I’ve seen on Sunday, for instance, the incredible chocolate show pieces and the Christmas cakes (bûches de noël) this year, but as I’ve been totally occupied, please make sure to follow me on Instagram (@applespoon) for more real-time photos and videos. I’ll try my best to share more news with you here when I have more time!

上週日與幾位好友前往巴黎的巧克力大展，很幸運地參與到了好幾場甜點大師們的甜點示範，包括MOF Yann Brys、DALLOYAU主廚Jérémy Del Val、與Four Seasons Hotel George V Paris的主廚 Maxime Frederic。在台後與幾位主廚都打了招呼，接下來本月預計會與Bonheur Bonne Heure Pâtisserie by Claire L. 的主廚Claire一起去參訪這幾位主廚的店與餐廳。

另外當然不能忘記我們的Yu Chocolatier 畬室 法式巧克力甜點創作，今年第二年來到巴黎巧克力展，空前受到歡迎，袋裝巧克力第二天就幾乎賣光、更有不少去年的顧客回訪。我幸運地搶下最後一盒巧克力禮盒！

今年日本甜點師與巧克力品牌的勢力愈加龐大，巴黎巧克力展特別為他們開闢了一個日本專區「espace Japon」，我們也在此欣賞到了和菓子大師三堀 純一 junichi mitsubori的現場剪菊與練切示範。

最近實在忙得焦頭爛額，還有很多照片與影音來不及與大家分享（例如世界巧克力大師比賽與今年巴黎的聖誕節蛋糕），更別提要整理並寫成文字。要請大家暫時多加注意我的Instagram @applespoon，上面會有最新、最快的分享與各種直播！我還有很多新消息想和大家upate！

👉🏻👉🏻🍰 https://www.instagram.com/applespoon

#yingspastryguide #yingc #paris #salonduchocolat

#CoachFui #拜佛 #猶豫步
今次講好常用又簡單實用的拜佛 猶豫步，要騙到的對手的猶豫步，除了動作要像射球動作，記住記住記住個重點係。。。。。。

send片比我又或者有問題問我請到：
FB Pages: https://www.facebook.com/coachfuihk/
instagram: coachfui
衷心嗚謝：
攝影：Pix-Art Studio
https://www.facebook.com/pixartpro/

中文字幕：Andy