My MLGPON partner Anis asked a question about the THERMOMIX over her FB page as she was genuinely curious to know why the yays or nays of this "German All-in-One" Smart Kitchen. It made me rethink my story and how I got onboard first as a user ...and months later...as a Sales Advisor.
I now lead a growing team of 18 Sales Advisor. We started #DVaromas 3 periods ago (give or take, 3 months ago). It's been a fun journey so far, especially since it gives me creative sanity that helps with my "main" job as a content creator and presenter host.
It's a long read, but I want to share it here too.
Pons Story with Moe
So here is MY story.
I'm not a big fan of cooking - simply because my ego was bruised many a times when my attempts to cook curry and sambals were received with a rather (though constructive) "meh" from le hubby who was surrounded by good cooks throughout his childhood.
But my curiousity was piqued when I kept seeing posts about the Thermomix and how good it was. My bestfriend Wyomia Tsai shared how the TMX was able to cook low GI rice for her husband Stephen Ong who has diabetes (and she is not an advisor so her sharing *felt* more authentic).
However, with the MCO, heavily pregnant, no helper and getting pretty sick of ordering food when le hubby craved for his Tom Yams and Fish Head Curry, I felt the urge to buy it. The problem was? The pandemic did not just take away lives, but livelihoods too. With my last stages of pregnancy (and I was warned by my doctor to take it easy), and event cancelled or postponed left right centre - finances were tight.
So I was a bit #dengkike with the posts of friends and celebs posting their units up. I even made a parody video using my TAMBUNAN MIXER to show that my pressure cooker could do the job making my favourite Beef Stew. BUT lama2, I could not tahan.
I researched the shit out of it and told Azmi, I WANT THE THERMOMIX. He said NO. "Are you bloody kidding me? The unit costs RM7k???"
BUT DAPHNE IKING BAINI.
I found a way. When you want something really badly, you WILL find a way!
I told Azmi, IF I find the money and NOT touch our savings ... can I get it? He said jokingly, "go and sell your handbag".
I didn't, but what I did was I contacted Wyomia. Asked her how much did I have in Young Living Comms that I have not touched (she's been asking me to build the YL business, but I was already overwhelmed with projects and preferred to just be a user. However, I was on essential rewards program for some time because I'm a fan of EO and Ningxia drinks, so I had quite a bit of savings there).
I cashed that deposit out and paid my unit in cash! I've not regretted the decision and was happily sharing my TMX journey with my followers.
Almost a year later, Anis approached me asking how IS the TMX "Is it really as good as it claims? What's the business model like? Show me". I was already a consultant with Norwex then, so I had NO interest in another networking business. But Anis ni ... she's my business partner for a reason. I chose to team up with her (MLGPON) because I trust her business acumen and her strength is numbers.
We were neighbours and continued to develop our friendship despite her move to London and now Jamaica. So she became Chairman, and I became CEO of our MLGPON biz. And here we are, 3 months into the Thermomix #DVaromas business and with her guidance, I am now the Junior Team Manager for DVAs.
I am passionate not just about this smart all in one kitchen, but my growing team too. While Anis looks at numbers, I look at the other rezeki I've found in this journey with TMX.
I love cooking and baking again (So much so, that I'm reorganising my kitchen) , no longer ordering in (except to show support to some local entrepreneurs) and the love and friendship I have gained... MASHAALLAH! That is priceless!!
And my marriage?
The man who was sceptical about this gadget asked whether we should invest in another TMX.
"So you can cook solo for your demos when your SAs can't commit".
He's been such a champ helping our team with the technical side of things so we can run a fantastic cooking demo show, albeit staying safe at home. Just like how Norwex has changed our lives, Thermomix has too.
I only choose the best products to invest in. The ROI owning or earning the TMX is priceless.
#TeamDVaromas #thermomixmalaysia #Thermomixadvisor #dvaromas
同時也有2部Youtube影片,追蹤數超過27萬的網紅Lindie Botes,也在其Youtube影片中提到,?Sign up for the last Lingoda Marathon promotion and skyrocket your language learning in 3 months here: http://bit.ly/LindieBotesMarathon6 ✏️ Use my ...
fantastic in german 在 Culture Trip Facebook 的最讚貼文
From baroque palaces to imperial castles - explore most ignored or underrated pieces of historic German architecture!🇩🇪
fantastic in german 在 Ying C. 一匙甜點舀巴黎 Facebook 的最佳解答
[Books / 書訊] Yann Brys 與 François Perret 主廚出版新書、 Fou de Pâtisserie 食譜書將出中文版 / Chef Yann Brys and François Perret publish their first books, Fou de Pâtisserie book launch traditional Chinese version soon (for English, please click “see more”)
我想法國主廚們跟書商完全沒有要讓消費者喘口氣的意思,11 月好書連發,最近輪到陀飛輪(tourbillon)創始人、擁有法國最佳工藝職人(MOF)頭銜的 Yann Brys 主廚和巴黎麗池酒店 Ritz Paris 的主廚 François Perret 出新書;甜點雜誌 Fou de Pâtisserie 去年出版的同名食譜書也確認即將推出中文版。
Yann Brys 主廚過去的資歷顯赫,他師承 MOF Philippe Urraca、在 FAUCHON 時在有「甜點小王子」之稱的主廚 Sébastien Gaudard Pâtissier 底下工作,接著經歷巴黎數個豪華酒店,包括宮殿級酒店(palace)的 Hotel Le Bristol Paris,然後前往 DALLOYAU。他在 2009 年發展了現在聞名世界的「陀飛輪」擠花手法,2011 年通過一系列的嚴格比賽與鑑定、獲得法國最佳工藝職人的頭銜,並在同年被任命為 Dalloyau 的創意總監。Yann Brys 主廚在這本即將在 11/27 上市的書中分享了以陀飛輪手法裝飾的多種蛋糕、還有其他或經典或創新的精彩作品。
現任 Ritz 酒店甜點主廚的 François Perret 的經歷也不遑多讓,他幾乎在巴黎所有宮殿級酒店都工作過,一開始在 Le Meurice、接著在 Four Seasons Hotel George V Paris,然後在 Hotel Lancaster Paris 擔任甜點主廚。2010 年他協助巴黎香格里拉飯店 Shangri-La Hotel, Paris 開幕,並很快幫後者的 L’Abeille 餐廳取得米其林二星。接著他加入 Ritz,這個歷經四年整修的巴黎傳奇宮殿級酒店在他與主廚 Nicolas Sale Officiel 的協力合作下,一年之後便分別為酒店內的兩個餐廳取得米其林二星(La Table d'Espadon)與一星(Les Jardins d'Espadon),他和 Nicolas Sale 也分別奪下 2017 年由《Le Chef》雜誌頒發的年度甜點主廚與年度主廚獎項。上月 François Perret 主廚再獲肯定,被 Les Grandes Tables du Monde 協會選為「meilluer pâtissier de restaurant du monde」(「全球最佳餐廳甜點主廚」)。如同書名「Instants sucrés au Ritz Paris」指明的,本書是以「Rtiz 的甜點時光」規劃,從早餐、午餐、下午茶、晚餐等都有相應的作品。François 主廚的的知名創作如瑪德蓮蛋糕、蜂蜜等都收錄其中。另外有一個好消息要跟台灣讀者分享,本書的繁體中文版已經被 大境文化&出版菊文化(生活美食地圖) 簽下,大家再稍等一下就能看到囉!
最後則是甜點雜誌 Fou de Pâtisserie 去年十月出版的同名食譜書,近日剛剛發表了德文版,同時也宣布簡體和繁體中文版即將推出。這是一本想要認識法式甜點經典、同時一覽法國主廚們各種精彩重新詮釋版本的讀者們必定要收藏的作品。書中精選了 17 種最經典的法式甜點,如 Baba 巴巴、Opéra 歌劇院蛋糕、Saint-Honoré 聖多諾黑泡芙、Tarte au citron 檸檬塔等,每個主題前先解釋該甜點的起源、並以詳細的步驟圖介紹一個最具代表性的作品,接著介紹該甜點的重要組成元素、然後呈現四五個不同的變化版本(全部由知名主廚提供),最後提供一個能夠使用市售商品與簡便方法,在家快速重現經典的食譜。能夠一次飽覽當代最知名的40 位甜點主廚們的作品、領略法式甜點不斷推陳出新的活力,大概也只有 Fou de Pâtisserie 可以辦到。
以下就請大家點開照片、也開始存錢準備囉😆👇🏻
🔖 延伸閱讀:
甜點食譜書推薦與介紹:#yingsbookreviews
法式甜點經典重生、歷久彌新的秘訣——「重新詮釋」:https://tinyurl.com/y5xenfqz
如何鑑賞 François Perret 主廚的瑪德蓮蛋糕?https://tinyurl.com/y54dacbu
巴黎麗池酒店下午茶體驗:https://tinyurl.com/v4hqj5g
深度專訪 Fou de Pâtisserie 創辦人與總編輯 Julie Mathieu:https://tinyurl.com/vss89b3
*****
This November is marked by beautiful pastry recipe books. If you still remember that we’ve talked about the books of the chef Yann Couvreur, Angelo Musa, and Michelin Guide, now there’re some more! The MOF chef Yann Brys and François Perret, head pastry chef of Ritz Paris are publishing their books this week as well. Moreover, Fou de Pâtisserie has just announced that their great recipe book is going to have its traditional and simplified Chinese versions soon.
Even if you don’t know the chef Yann Brys, you must recognise his world-renowned gesture “tourbillon” still, a technique to pipe cream on a turntable to create a whirl effect. He learnt a wide range of skills from another MOF chef Philippe Urraca, and then worked with Sébastien Gaudard, the “petit prince de la pâtisserie” when he was at Fauchon. He then went through several luxury hotels such as Concorde Lafayette (current Hyatt Regency Paris Étoile) and Hotel Bristol Paris. After that he joined Dalloyau and was named the Creative Director in 2011. He passed through a series of competitions and got his MOF title the same year. In this book “Tourbillon”, the chef shares with us lots of beautiful cakes employing the technique and his other creations as well as the know-how as a Meilleur Ouvrier de France.
Having worked at most of the Parisian palace hotels, François Perret, current chef pâtissier of Ritz Paris also boasts impressive experiences at Le Meurice, George V before he was appointed as the head pastry chef at Hotel Lancaster Paris. He joined Shangri-La Paris in 2010, assisting its opening and contributing to the Michelin two stars gained in two years for L’Abeille, the fine-dining restaurant at the hotel. He then joined Ritz and has been collaborating with the chef Nicolas Sale ever since. The legendary hotel situated on Place Vendôme reopened in 2016 after 4 years of renovation, but the duo has gained the hotel 3 Michelin stars in total in just a year - La Table d’Espadon got two stars and Les Jardin d’Espadon got 1 star in 2017. The both were further awarded as “Pastry chef of the year” and “Chef of the year” by the magazine “Le Chef” in the same year. François was elected as “Best restaurant pastry chef of the world 2019” last month by Grandes Tables du Monde. The book “Instant sucrés au Ritz Paris” presents those sweet moments offered by the hotel, starting from breakfast, wonderful pastries and desserts served in lunch time, tea time, and on dinner tables are all included. The chef’s signature desserts like the entremets Madeleine, Miel, Île flottante are also covered. Good news is that both the English and traditional Chinese version of the book are on their way. English and Chinese-speaking readers will only need to be patient for little while to learn more about the sweet universe of the chef.
Last but not least, the Fou de Pâtisserie book published last October is now having its German version. The traditional and simplified Chinese versions will be available soon, too. Collaborating with 40 great French pastry chefs, this book offers pastry passionates a wonderful opportunity to learn about those great French classics as well as their creative variations. 17 classic like baba au rhum, Opera, Saint-Honoré cakes, etc are presented. Their origins and legends are well explained, followed by a signature recipe illustrated step-by-step and presented by one famous chef, followed by four to five variations with real recipes provided by influential chefs. Then finally an express version using existing products sold in shops or supermarkets is featured. This is a fantastic book to glance through some of the best creations of our time and to learn the spirit of creation.
Click on the following photos to have a closer look!
🔖 You might also be interested:
More book reviews: #yingsbookreviews
Revisiting classics, the fountain-of-youth secret of French pastries: https://tinyurl.com/y5xenfqz
How to appreciate French pastries (with an example of the “Madeleine” of the chef François Perret): https://tinyurl.com/y54dacbu
Tea time at Ritz Paris: https://tinyurl.com/v4hqj5g
Interview with Julie Mathieu, founder and editor in chief of Fou de Pâtisserie: https://tinyurl.com/vss89b3
#yingc #françoisperret #yannbrys #foudepâtisserie
fantastic in german 在 Lindie Botes Youtube 的最讚貼文
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fantastic in german 在 Tina Huang Youtube 的最佳解答
學會用德文問你好之後,怎麼用德文回應也是非常重要,除了影片中提到的幾個用法以外,在形容心情超級好時,還可以使用wunderbar (wonderful)、fantastisch(fantastic),心情超級不好,則可以使用schlecht(bad)。
最近推出【遊德國 學德語-德語A1先修】
一起加入恬恬的行列,開始妳的德文之旅吧~
👉 https://bit.ly/3hl2gzF
所有社群連結在這裡:(臉書、IG、網站、社團)
https://linktr.ee/tinybackpacker
After learning how to greet people in German, it's also very important to learn how to respond in German. Besides the options I mentioned in video, you can also describe your good mood with wunderbar(wonderful) or fantastisch(fantastic), and bad mood with schlecht(bad). If you like this video, pls comment anything or follow this channel. Stay tuned!
大家好,我是恬恬,是個在德國工作與生活的菜鳥人妻,夢想是當個旅遊節目主持人,最近終於開了人生第一個頻道,主要以介紹德國的食衣住行、吃喝玩樂,還有我們旅遊的影片為主,希望大家未來能持續鎖定insi德r頻道喔~
Hi, this is Tina. Currently I'm living with my husband Fabian and working in Germany. This channel "Insider" focuses on everything about Germany and our trips all over the world. So far we've been to several places like Egypt, Tahiti, New York, Mexico, South Africa, Myanmar and will scratch more off countries from our scratch map in the future. Please stay tuned!!!!!
Credit:href="http://www.freepik.com/free-vector/pink-watercolor-texture_940298.htm"