Happy 1st birthday, Extra Virgin Chef.

Today marks the end of my first year as a blogger, and I've often mused about why I blog.


Along with millions of others, I publicise my thoughts and invite everyone and anyone in the world to read what I write and peep into my kitchen on what I'm learning to cook that day. I post on my blog a few times a week or as and when I'm inspired by a dish, a food picture or an ingredient. 

My blog posts tend to be short due to attention span. Yours and mine. Personally, I always prefer a quick read and adopt a "get-to-the-point" approach. And sometimes I just run out of words or am too busy munching on my food or being a culinary paparazzi.

A couple of my posts got some good hits and were featured on official food channels but most of them are ignored.  I don't do all the things I've been advised to do in order to drive more traffic and viewership to the blog so I don't expect a huge following. Now I get just enough attention to stay motivated.

Sometimes when I meet a friend for a coffee or bump into an acquaintance or an ex-colleague from the corporate days, someone will tell me that they enjoy my blog and are inspired to try my recipes. That’s the best compliment of all. It’s even better than hearing that my food tastes good. Well, almost.

A third of my readers are from Singapore, which is not a surprise. Almost a third are from the US which is a big surprise. Who are these silent readers reading my blog so faithfully but hardly dropping comments on the site? 

If you’re a blogger like me, it’s exciting to discover that someone in the Ukraine, Taiwan and Vladisvostok looked at your site. My reach, thanks to the power of the internet, goes to countries whose names I can't even pronounce.

I intend to enter my second year as a blogger and keep this site going.  If nothing else, it will help reduce my anxiety over this transient stage of life.

Then, if I get into some business of my own, I’ll have plenty to write about. 

And if I don't, well, hopefully you will see a more learned cook emerging from the apron of an extra virgin chef.

Follow me on Facebook or Twitter as I continue to cross the kitchen chasm. If you have enjoyed my blog or somehow benefitted from reading it, do share my public page with your friends www.facebook.com/extravirginchef.

In case you're new here, these are some of my food highlights from the the last 12 months. Every picture brings back memories ranging from panic in the kitchen to pure exhilaration when the dish is a success. 

No-bake Cheesecake with Strawberry Hearts 

Pink-blush duck breast with crispy, crackling top

Beef Carpaccio

Raspberry Ripple Cheesecake Ice Cream

Bamboo Charcoal Loaf

Home-made Ciabatta

Slow-roast Duck Legs

American Carrot Walnut Cake

Pretty Ratatouille

Barded Chickens

Seri Muka Nonya Kueh

Baked Sunny Eggs in Ramekin 

Home-cured Gravlax or Smoked Salmon