My love for local Singaporean food | Shen Tan | TEDxUWCSEAEast

welcome everybody I’m Shenzhen I’m sure

welcome everybody I’m Shenzhen I’m sure I didn’t always use to be a chef and

I didn’t always use to be a chef and

I didn’t always use to be a chef and that’s a picture of me when I first

that’s a picture of me when I first

that’s a picture of me when I first started my career it was a big change

started my career it was a big change

started my career it was a big change that’s the first of many changes little

that’s the first of many changes little

that’s the first of many changes little bit from about I left my corporate job

bit from about I left my corporate job

bit from about I left my corporate job after 16 years because I like the old I

after 16 years because I like the old I

after 16 years because I like the old I had come under an epiphany where I

had come under an epiphany where I

had come under an epiphany where I thought to myself what do I really want

thought to myself what do I really want

thought to myself what do I really want to kind of like is it money that car is

to kind of like is it money that car is

to kind of like is it money that car is an everyday type of handbag and to my

an everyday type of handbag and to my

an everyday type of handbag and to my surprise it wasn’t any of those things

surprise it wasn’t any of those things

surprise it wasn’t any of those things it was really about doing something that

it was really about doing something that

it was really about doing something that was really passionate about and I

was really passionate about and I

was really passionate about and I enjoyed it I loved and so as a result of

enjoyed it I loved and so as a result of

enjoyed it I loved and so as a result of that thinking process

that thinking process

that thinking process I made the biggest change I left my job

I made the biggest change I left my job

I made the biggest change I left my job and I became a whole cup and that

and I became a whole cup and that

and I became a whole cup and that picture of me

picture of me

picture of me nine years ago and I’m selling nasi

nine years ago and I’m selling nasi

nine years ago and I’m selling nasi lemak

lemak

lemak which is the most Singaporeans basic

which is the most Singaporeans basic

which is the most Singaporeans basic dish that you can have there many forms

dish that you can have there many forms

dish that you can have there many forms of it in Singapore and I sold it oka

of it in Singapore and I sold it oka

of it in Singapore and I sold it oka center in Maxwell market it was not the

center in Maxwell market it was not the

center in Maxwell market it was not the easiest change I mean I had to get up at

easiest change I mean I had to get up at

easiest change I mean I had to get up at 4:30 in the morning that means I had to

4:30 in the morning that means I had to

4:30 in the morning that means I had to be in bed at 8:30 I was sweating

be in bed at 8:30 I was sweating

be in bed at 8:30 I was sweating continuously and I made very or no money

continuously and I made very or no money

continuously and I made very or no money at all so these were huge changes in my

at all so these were huge changes in my

at all so these were huge changes in my life but as a result there were other

life but as a result there were other

life but as a result there were other changes as well I was very happy as

changes as well I was very happy as

changes as well I was very happy as healthier and I had a purpose in life

healthier and I had a purpose in life

healthier and I had a purpose in life for what I felt I had something to get

for what I felt I had something to get

for what I felt I had something to get out of bed for so you know to me that

out of bed for so you know to me that

out of bed for so you know to me that was the first of many changes like I

was the first of many changes like I

was the first of many changes like I said before and that all change is bad

said before and that all change is bad

said before and that all change is bad you know and and that changes that

you know and and that changes that

you know and and that changes that sometimes put upon you or voice to the

sometimes put upon you or voice to the

sometimes put upon you or voice to the form you can lead to other positive

form you can lead to other positive

form you can lead to other positive changes so you know this was the result

changes so you know this was the result

changes so you know this was the result okay so then

okay so then

okay so then this was the dish I made nasi lemak and

this was the dish I made nasi lemak and

this was the dish I made nasi lemak and normally you know nasi lemak can be very

normally you know nasi lemak can be very

normally you know nasi lemak can be very simple it is actually very simple it is

simple it is actually very simple it is

simple it is actually very simple it is coconut milk salt water and rush and I

coconut milk salt water and rush and I

coconut milk salt water and rush and I actually said about thinking how can I

actually said about thinking how can I

actually said about thinking how can I make this dish different how can I

make this dish different how can I

make this dish different how can I change it how can i elevate it how can I

change it how can i elevate it how can I

change it how can i elevate it how can I make it something that people want to

make it something that people want to

make it something that people want to eat more than they already do by the way

eat more than they already do by the way

eat more than they already do by the way I was interested in making those

I was interested in making those

I was interested in making those delicious but yet had the familiarity

delicious but yet had the familiarity

delicious but yet had the familiarity that we grew up with right because as we

that we grew up with right because as we

that we grew up with right because as we all know Singaporeans are very very

all know Singaporeans are very very

all know Singaporeans are very very opinionated about food if you try and

opinionated about food if you try and

opinionated about food if you try and change it they will hunt you down

change it they will hunt you down

change it they will hunt you down actually okay so what I did was then

actually okay so what I did was then

actually okay so what I did was then look at classics right and this is a

look at classics right and this is a

look at classics right and this is a story I always help

story I always help

story I always help I remember a dish that I ate when I was

I remember a dish that I ate when I was

I remember a dish that I ate when I was a child it was hot people that my

a child it was hot people that my

a child it was hot people that my grandmother made for me and for me as a

grandmother made for me and for me as a

grandmother made for me and for me as a cook as a chef I was constantly trying

cook as a chef I was constantly trying

cook as a chef I was constantly trying to recreate the dish because I was

to recreate the dish because I was

to recreate the dish because I was always tapping into it massager into

always tapping into it massager into

always tapping into it massager into that natural feeling the emotions I have

that natural feeling the emotions I have

that natural feeling the emotions I have eat the dish but this is funny because

eat the dish but this is funny because

eat the dish but this is funny because in oxymoronic way when you try and

in oxymoronic way when you try and

in oxymoronic way when you try and change a dish when you try to bring

change a dish when you try to bring

change a dish when you try to bring affect change and brickmaker create a

affect change and brickmaker create a

affect change and brickmaker create a dish that’s different

dish that’s different

dish that’s different you are still tapping into the memories

you are still tapping into the memories

you are still tapping into the memories of a solute eating it so in a way yes

of a solute eating it so in a way yes

of a solute eating it so in a way yes there’s change but we are also tap into

there’s change but we are also tap into

there’s change but we are also tap into tradition but we’re looking into the

tradition but we’re looking into the

tradition but we’re looking into the past before we affect that change so

past before we affect that change so

past before we affect that change so when I started cooking and I moved away

when I started cooking and I moved away

when I started cooking and I moved away from the hawker Center and doing

from the hawker Center and doing

from the hawker Center and doing creating more same dishes which some of

creating more same dishes which some of

creating more same dishes which some of you may know is actually modern

you may know is actually modern

you may know is actually modern Singapore food cuisine and it is a

Singapore food cuisine and it is a

Singapore food cuisine and it is a movement where Singapore chefs have

movement where Singapore chefs have

movement where Singapore chefs have become have transformed plastics into

become have transformed plastics into

become have transformed plastics into modernized

modernized

modernized versions of those dishes and one of my

versions of those dishes and one of my

versions of those dishes and one of my favorite dishes is actually about Tommy

favorite dishes is actually about Tommy

favorite dishes is actually about Tommy I don’t know if any of you have had it

I don’t know if any of you have had it

I don’t know if any of you have had it it’s it’s minced pork it’s pop liver

it’s it’s minced pork it’s pop liver

it’s it’s minced pork it’s pop liver it’s noodles with vinegar lard and LA

it’s noodles with vinegar lard and LA

it’s noodles with vinegar lard and LA dogs and chili and it is an amazing dish

dogs and chili and it is an amazing dish

dogs and chili and it is an amazing dish in my opinion and it’s just got a

in my opinion and it’s just got a

in my opinion and it’s just got a Michelin star in the in the recently

Michelin star in the in the recently

Michelin star in the in the recently launched guy and so what I wanted to

launched guy and so what I wanted to

launched guy and so what I wanted to modernize this dish I crave this dish it

modernize this dish I crave this dish it

modernize this dish I crave this dish it has the same flavors it’s changed but it

has the same flavors it’s changed but it

has the same flavors it’s changed but it doesn’t really look like the other dish

doesn’t really look like the other dish

doesn’t really look like the other dish but it still has the same flavors it

but it still has the same flavors it

but it still has the same flavors it still invokes the same memories that

still invokes the same memories that

still invokes the same memories that when you eat it and although I know the

when you eat it and although I know the

when you eat it and although I know the difference in its form it’s still tapped

difference in its form it’s still tapped

difference in its form it’s still tapped into the tradition into the past into

into the tradition into the past into

into the tradition into the past into the Stalder that you have when you eat

the Stalder that you have when you eat

the Stalder that you have when you eat much raw meat and it’s pasta which we

much raw meat and it’s pasta which we

much raw meat and it’s pasta which we which we handmade it’s got vinegar

which we handmade it’s got vinegar

which we handmade it’s got vinegar it’s got chili for large and models but

it’s got chili for large and models but

it’s got chili for large and models but as far as white bull which is something

as far as white bull which is something

as far as white bull which is something that are creative and it’s different but

that are creative and it’s different but

that are creative and it’s different but it tastes just like washroom so that for

it tastes just like washroom so that for

it tastes just like washroom so that for me when I create a dish is always about

me when I create a dish is always about

me when I create a dish is always about flavor how is this interesting how’s

flavor how is this interesting how’s

flavor how is this interesting how’s this different you know how can we

this different you know how can we

this different you know how can we change something but yet change it not

change something but yet change it not

change something but yet change it not from say a change of being different but

from say a change of being different but

from say a change of being different but make it better okay so as a chef was the

make it better okay so as a chef was the

make it better okay so as a chef was the first thing we do when we created it

first thing we do when we created it

first thing we do when we created it it’s always come up later okay

so now with the more thing on one I’ve

so now with the more thing on one I’ve seen we have something like four in time

seen we have something like four in time

seen we have something like four in time which is a black go tonight glutinous

which is a black go tonight glutinous

which is a black go tonight glutinous rice porridge it’s been cooked with goo

rice porridge it’s been cooked with goo

rice porridge it’s been cooked with goo and elastin which is a palm syrup sugar

and elastin which is a palm syrup sugar

and elastin which is a palm syrup sugar and it’s topped with coconut cream and

and it’s topped with coconut cream and

and it’s topped with coconut cream and when I was creating desserts in my

when I was creating desserts in my

when I was creating desserts in my restaurant I’m thinking I love this dish

restaurant I’m thinking I love this dish

restaurant I’m thinking I love this dish I love it

I love it

I love it but it is a bit basic you eat it you get

but it is a bit basic you eat it you get

but it is a bit basic you eat it you get for these three notes or flavors and I

for these three notes or flavors and I

for these three notes or flavors and I thought to myself how can I make this

thought to myself how can I make this

thought to myself how can I make this better how can I change it and this was

better how can I change it and this was

better how can I change it and this was the result

it looks like sticky date pudding but

it looks like sticky date pudding but it’s not it’s actually black glutinous

it’s not it’s actually black glutinous

it’s not it’s actually black glutinous rice we baked it into a cake

rice we baked it into a cake

rice we baked it into a cake we drizzled it with globalnoc on that

we drizzled it with globalnoc on that

we drizzled it with globalnoc on that scotch and we top it with coconut and it

scotch and we top it with coconut and it

scotch and we top it with coconut and it is better right that’s all so arrogant I

is better right that’s all so arrogant I

is better right that’s all so arrogant I said but you have different textures you

said but you have different textures you

said but you have different textures you have different flavors you have a

have different flavors you have a

have different flavors you have a complexity of flavors in this dish and

complexity of flavors in this dish and

complexity of flavors in this dish and it is hot and cold at the same time so

it is hot and cold at the same time so

it is hot and cold at the same time so when someone eats it you’re getting what

when someone eats it you’re getting what

when someone eats it you’re getting what myriad sensations you’re getting

myriad sensations you’re getting

myriad sensations you’re getting different flavors you’re getting

different flavors you’re getting

different flavors you’re getting textures and this is an example of how

textures and this is an example of how

textures and this is an example of how when we set ourselves thinking

when we set ourselves thinking

when we set ourselves thinking creatively how can I make this better

creatively how can I make this better

creatively how can I make this better and change changes it is very much part

and change changes it is very much part

and change changes it is very much part of the process and as most mentioned

of the process and as most mentioned

of the process and as most mentioned before you know if you sit back and

before you know if you sit back and

before you know if you sit back and think and observe and create and connect

think and observe and create and connect

think and observe and create and connect the dots inevitably you come up with

the dots inevitably you come up with

the dots inevitably you come up with something that a better solution or a

something that a better solution or a

something that a better solution or a better dish or better flavor okay so as

better dish or better flavor okay so as

better dish or better flavor okay so as a result of this matzo movement what

a result of this matzo movement what

a result of this matzo movement what happened was that we started to really

happened was that we started to really

happened was that we started to really start to look at different cuisines

start to look at different cuisines

start to look at different cuisines different methods different techniques

different methods different techniques

different methods different techniques and one of the techniques that came for

and one of the techniques that came for

and one of the techniques that came for that I came across was actually using

that I came across was actually using

that I came across was actually using sue me I think a lot of people now are

sue me I think a lot of people now are

sue me I think a lot of people now are starting to use to be even consumers

starting to use to be even consumers

starting to use to be even consumers that hope and which is great because

that hope and which is great because

that hope and which is great because this is a great change that that has

this is a great change that that has

this is a great change that that has been affected in the kitchen now if you

been affected in the kitchen now if you

been affected in the kitchen now if you have unloaded that any piranha comes in

have unloaded that any piranha comes in

have unloaded that any piranha comes in this audience now Veronica will kill you

this audience now Veronica will kill you

this audience now Veronica will kill you if you suggest clearing from the

if you suggest clearing from the

if you suggest clearing from the technique that they’ve been taught okay

technique that they’ve been taught okay

technique that they’ve been taught okay it’s a 400 year old cuisine and they

it’s a 400 year old cuisine and they

it’s a 400 year old cuisine and they will tell you no and pound the summer

will tell you no and pound the summer

will tell you no and pound the summer bludgeon using a mortar pestle you must

bludgeon using a mortar pestle you must

bludgeon using a mortar pestle you must you know etc etc etc and it’s very

you know etc etc etc and it’s very

you know etc etc etc and it’s very laborious it takes hours it takes many

laborious it takes hours it takes many

laborious it takes hours it takes many men hours and like I said I’m not

men hours and like I said I’m not

men hours and like I said I’m not kidding guys she will kill you if we

kidding guys she will kill you if we

kidding guys she will kill you if we don’t do it okay okay so what I

don’t do it okay okay so what I

don’t do it okay okay so what I discovered when I started playing around

discovered when I started playing around

discovered when I started playing around with with take with with all the

with with take with with all the

with with take with with all the technology and all the change is that

technology and all the change is that

technology and all the change is that technology as an agent of change you

technology as an agent of change you

technology as an agent of change you know it actually frees you up to be able

know it actually frees you up to be able

know it actually frees you up to be able to do things that you otherwise but I

to do things that you otherwise but I

to do things that you otherwise but I spent pounding the sawa-chan or the rum

spent pounding the sawa-chan or the rum

spent pounding the sawa-chan or the rum bar or whatever it and in this case why

bar or whatever it and in this case why

bar or whatever it and in this case why I flash the vapor in the laughs now in

I flash the vapor in the laughs now in

I flash the vapor in the laughs now in there any cooks in in the audience beef

there any cooks in in the audience beef

there any cooks in in the audience beef rendang is a beautiful dish but it takes

rendang is a beautiful dish but it takes

rendang is a beautiful dish but it takes forever to cook okay it takes about four

forever to cook okay it takes about four

forever to cook okay it takes about four hours because you use tougher cuts of

hours because you use tougher cuts of

hours because you use tougher cuts of meat and you actually braise it in the

meat and you actually braise it in the

meat and you actually braise it in the coconut gravy and you know you have to

coconut gravy and you know you have to

coconut gravy and you know you have to keep sorry if not the beef starts to

keep sorry if not the beef starts to

keep sorry if not the beef starts to sink down to the bottom and it works

sink down to the bottom and it works

sink down to the bottom and it works right now how did I change the powder I

right now how did I change the powder I

right now how did I change the powder I do it differently I put it in a bag are

do it differently I put it in a bag are

do it differently I put it in a bag are you backing seal it with the gravy

you backing seal it with the gravy

you backing seal it with the gravy sous-vide it for 24 hours that means

sous-vide it for 24 hours that means

sous-vide it for 24 hours that means I’ve just read on my staff and myself to

I’ve just read on my staff and myself to

I’ve just read on my staff and myself to do other creative things instead of

do other creative things instead of

do other creative things instead of setting over a pot stir it it also means

setting over a pot stir it it also means

setting over a pot stir it it also means that pay less money to the

that pay less money to the

that pay less money to the physiotherapist for my rotator cuff okay

physiotherapist for my rotator cuff okay

physiotherapist for my rotator cuff okay so this is you know honestly I think it

so this is you know honestly I think it

so this is you know honestly I think it also beyond has talked about

also beyond has talked about

also beyond has talked about using technology in different ways you

using technology in different ways you

using technology in different ways you know but always that is a lot to the

know but always that is a lot to the

know but always that is a lot to the past I would like to emphasize this

past I would like to emphasize this

past I would like to emphasize this point because as we move forward as we

point because as we move forward as we

point because as we move forward as we change as we do different things

change as we do different things

change as we do different things we are also inspired by the pots to do

we are also inspired by the pots to do

we are also inspired by the pots to do to the Past to say okay what do we

to the Past to say okay what do we

to the Past to say okay what do we change whether it’s incremental change

change whether it’s incremental change

change whether it’s incremental change or is disruptive change where we we need

or is disruptive change where we we need

or is disruptive change where we we need prompt to the two cycles ahead we always

prompt to the two cycles ahead we always

prompt to the two cycles ahead we always have to be aware of what happened is a

have to be aware of what happened is a

have to be aware of what happened is a part of what traditionally was done

part of what traditionally was done

part of what traditionally was done there why it was that so that you know

there why it was that so that you know

there why it was that so that you know we can improve it the technique okay now

we can improve it the technique okay now

we can improve it the technique okay now for me you know with all that they’re

for me you know with all that they’re

for me you know with all that they’re creating moving from from my career as a

creating moving from from my career as a

creating moving from from my career as a corporate events person to then a whole

corporate events person to then a whole

corporate events person to then a whole condenser shorter and then you know

condenser shorter and then you know

condenser shorter and then you know doing food in the MOT same way that

doing food in the MOT same way that

doing food in the MOT same way that problems of me as well to think about

problems of me as well to think about

problems of me as well to think about other changes I would like to see in the

other changes I would like to see in the

other changes I would like to see in the food world and that was also about I

food world and that was also about I

food world and that was also about I would like to be able to in fact change

would like to be able to in fact change

would like to be able to in fact change where we change our relationship with

where we change our relationship with

where we change our relationship with food

food

food I’m very actually quite disturbed by the

I’m very actually quite disturbed by the

I’m very actually quite disturbed by the fact that I think a lot of us tend to

fact that I think a lot of us tend to

fact that I think a lot of us tend to over consume we are eating too much

over consume we are eating too much

over consume we are eating too much processed foods and I’ll tell a little

processed foods and I’ll tell a little

processed foods and I’ll tell a little story in which Frito Lays and a lot of

story in which Frito Lays and a lot of

story in which Frito Lays and a lot of process company food processed foods

process company food processed foods

process company food processed foods company actually MRI people’s brains as

company actually MRI people’s brains as

company actually MRI people’s brains as they eat of potato chip and they will

they eat of potato chip and they will

they eat of potato chip and they will then adjust the flavorings according to

then adjust the flavorings according to

then adjust the flavorings according to the level of satiety so it is always

the level of satiety so it is always

the level of satiety so it is always just before the point of satiety that

just before the point of satiety that

just before the point of satiety that Nina just the clearings too so that why

Nina just the clearings too so that why

Nina just the clearings too so that why you will keep eating that bag of chips I

you will keep eating that bag of chips I

you will keep eating that bag of chips I really you haven’t noticed that one bag

really you haven’t noticed that one bag

really you haven’t noticed that one bag of chips is just right up but take it

of chips is just right up but take it

of chips is just right up but take it away from me right so I was thinking why

away from me right so I was thinking why

away from me right so I was thinking why can’t we do the reverse why can’t we and

can’t we do the reverse why can’t we and

can’t we do the reverse why can’t we and top the flavor absolutely so that

top the flavor absolutely so that

top the flavor absolutely so that society is reached easily and we eat

society is reached easily and we eat

society is reached easily and we eat less and we can do it naturally we can

less and we can do it naturally we can

less and we can do it naturally we can do it naturally

do it naturally

do it naturally with spices and we live in Singapore in

with spices and we live in Singapore in

with spices and we live in Singapore in Southeast Asia which has the Sora

Southeast Asia which has the Sora

Southeast Asia which has the Sora Nereus herbs and spices and we know what

Nereus herbs and spices and we know what

Nereus herbs and spices and we know what worked with beyond before as well and

worked with beyond before as well and

worked with beyond before as well and what we have here is actually lemongrass

what we have here is actually lemongrass

what we have here is actually lemongrass hastily these two curves if you just put

hastily these two curves if you just put

hastily these two curves if you just put a little bit in your dish you will get a

a little bit in your dish you will get a

a little bit in your dish you will get a massive hit of flavor so that was the

massive hit of flavor so that was the

massive hit of flavor so that was the other thing that I started thinking

other thing that I started thinking

other thing that I started thinking about changing our relationship with

about changing our relationship with

about changing our relationship with food and how we cook food and how we can

food and how we cook food and how we can

food and how we cook food and how we can make food healthier yet okay and I mean

make food healthier yet okay and I mean

make food healthier yet okay and I mean moving on from that then I started

moving on from that then I started

moving on from that then I started thinking about okay what’s next what’s

thinking about okay what’s next what’s

thinking about okay what’s next what’s next for Singapore food do we always

next for Singapore food do we always

next for Singapore food do we always have much for me to be crab bla bla bla

have much for me to be crab bla bla bla

have much for me to be crab bla bla bla bla bla bla and I started thinking we

bla bla bla and I started thinking we

bla bla bla and I started thinking we have all these great ingredients we have

have all these great ingredients we have

have all these great ingredients we have Southeast Asian ingredients like Buffalo

Southeast Asian ingredients like Buffalo

Southeast Asian ingredients like Buffalo which is a black nut from Indonesia we

which is a black nut from Indonesia we

which is a black nut from Indonesia we have lots of leaves

have lots of leaves

have lots of leaves we have lemongrass we have Tecla leaves

we have lemongrass we have Tecla leaves

we have lemongrass we have Tecla leaves you know all these amazing cups and

you know all these amazing cups and

you know all these amazing cups and spices

spices

spices why can’t we then move forward and

why can’t we then move forward and

why can’t we then move forward and create a new lexicon on dishes I use the

create a new lexicon on dishes I use the

create a new lexicon on dishes I use the zine you don’t not always referencing

zine you don’t not always referencing

zine you don’t not always referencing necessarily the same old stuff you know

necessarily the same old stuff you know

necessarily the same old stuff you know and um with that I’m actually setting up

and um with that I’m actually setting up

and um with that I’m actually setting up a kitchen that in the cilia high Sparrow

a kitchen that in the cilia high Sparrow

a kitchen that in the cilia high Sparrow space part where we will be playing with

space part where we will be playing with

space part where we will be playing with ingredients there will be a kitchen

ingredients there will be a kitchen

ingredients there will be a kitchen garden of course next to it and we will

garden of course next to it and we will

garden of course next to it and we will be thinking about creating new that’s

be thinking about creating new that’s

be thinking about creating new that’s just how we can change food is being

just how we can change food is being

just how we can change food is being seen I also like to change the

seen I also like to change the

seen I also like to change the perception of Singapore in chess that

perception of Singapore in chess that

perception of Singapore in chess that you are not obvious we can create we can

you are not obvious we can create we can

you are not obvious we can create we can do new things we can we can deliver a

do new things we can we can deliver a

do new things we can we can deliver a new vision and you know we were looking

new vision and you know we were looking

new vision and you know we were looking at things that we’ve done in the past

at things that we’ve done in the past

at things that we’ve done in the past but maybe with small change fermentation

but maybe with small change fermentation

but maybe with small change fermentation pickling you know creating flavor in new

pickling you know creating flavor in new

pickling you know creating flavor in new ways and changing up the flavor Paris as

ways and changing up the flavor Paris as

ways and changing up the flavor Paris as well okay and so

well okay and so

well okay and so that brings me into the end of this talk

that brings me into the end of this talk

that brings me into the end of this talk because I would just like to talk about

because I would just like to talk about

because I would just like to talk about what change means to me personally I

what change means to me personally I

what change means to me personally I embrace change mainly because you know

embrace change mainly because you know

embrace change mainly because you know it’s brought me great happiness it’s

it’s brought me great happiness it’s

it’s brought me great happiness it’s generated tremendous creativity and it’s

generated tremendous creativity and it’s

generated tremendous creativity and it’s it helps I believe make lives better if

it helps I believe make lives better if

it helps I believe make lives better if we can regulate and measure our response

we can regulate and measure our response

we can regulate and measure our response to change and sometimes bring about

to change and sometimes bring about

to change and sometimes bring about change it will be much much happier

change it will be much much happier

change it will be much much happier people and I put this picture because

people and I put this picture because

people and I put this picture because I’m looking forward and it’s a vast

I’m looking forward and it’s a vast

I’m looking forward and it’s a vast difference from the picture the first

difference from the picture the first

difference from the picture the first picture I showed you because of all the

picture I showed you because of all the

picture I showed you because of all the changes I effected in my life as well

changes I effected in my life as well

changes I effected in my life as well from doing a job that I love and also

from doing a job that I love and also

from doing a job that I love and also eating better and living with a happy

eating better and living with a happy

eating better and living with a happy heart an open heart and exercising so

heart an open heart and exercising so

heart an open heart and exercising so from that pictures of this I lost about

from that pictures of this I lost about

from that pictures of this I lost about 15 kilos so personally I believe in

15 kilos so personally I believe in

15 kilos so personally I believe in change I believe it is fantastic thing

change I believe it is fantastic thing

change I believe it is fantastic thing if you embrace this thank you

if you embrace this thank you

if you embrace this thank you [Applause]