 So I'm going to introduce our very first speaker of sorts of the day. Jay Faye is visiting us from Bangkok. Long before the Michelin guide figured out how good her crab omelet was, the industry already knew. She's going to come out and show us how to make that very beautiful omelet. She'll be accompanied by Chef Tan, and Chef Tan will help with translation. He is from Ladoo, and he was one of those chefs, those early discoverers. So now, we'll see them. Hello, Jay Faye. Hello, everyone. My name is Jay Faye. Are you happy? I'm very happy. I'm very happy. So she's so glad, so honored, and so excited to be here with everyone. I'm very happy to see you, Jay Faye. She's so happy that... She said she was so small, and then she's so happy that everyone honored her to be here. I don't want to talk about myself as a chef. And then she said that she's not a chef. Thank you very much. Thank you very much. I started from my mother's house in Lim Thang. I was small, and then there was the Michelin guide. One day, I got a Michelin guide that I really wanted. My daughter gave it to me, and I was very happy. I haven't been here for a month. Michelin called me and told me to come here. She called me and told me to come here. So the story is that one day, she sits in a car with her daughter. She sees the truck coming this way and then has the Michelin door on it. She tells her daughter, like, I want that. The door. And then her daughter is like, no, no, no. We have to change the tire or something to get the door. And then after that, her daughter managed to get the door of Michelin to her. And then she's like, oh, it's so cute. And I love that. And then she said that by knowing nothing about Michelin. For her, Michelin is the tire. And then... What day did she call you? On the second day, she called me. She said that she didn't know that she was going to cook. She was very busy. She was 70 years old at that time. She said that she didn't pick up. She didn't go outside. She was selling in the restaurant. She said no. She invited me to work. She went to her room to have a look. She said, oh, she's not going. She's going to sleep for sure. On the third day, she called me. She asked me to let my daughter stay. She said that she had to go. She invited me. She invited me. She said that she didn't have to do anything. She went to her room to have a look. She said that she was going to have a look. She said that she was going to have a look. Yes, so... After she got the door, the mission called her like two months later. Like, oh, we want to invite you to the meeting and then the ceremony. She's like, no. Because for her, she's like, no, I'm not doing catering anymore. And then her daughter still tried to persuade her to go. And then for her, she thinks like, you know, why go Michigan, you know? She has nothing to do. I mean, I'm selling the food, not the tire. And I think she's not planned to change her career at, you know, 73. So she's like, maybe not. But then, yeah, anyway, they decide to go to the award. When she said that... Her daughter said that she was going to have a meeting. She said that she had to listen to her mother and go to her room to have a look. And then she said that she was going to have a lot of food. She liked to eat. She said that she was going to have a lot of food. She was like, okay, let's go. That day, when she decided to go, on the day she went to work, she liked it. When she went to work, she was full of chips. She took off her shirt after 9 p.m. Her daughter said that she was fine. She went to work. She went to work. And then there was someone who knew about the chips. The chips are the ones that sell things. They have chips. The world that knows about the chips is because there are a lot of chips at the shop. So that day, when she went to the meeting room, she didn't eat anything. She saw food and wanted to eat. Her daughter didn't want to eat. When she went to the meeting room, she sat and listened to her mother. She looked at the chips. Everyone was impressed that she was happy. She was proud of her chips. But she didn't know about the chips. She didn't know. She was confused. She tried to look for the chips that we knew about. But she was finished. She said that she didn't know about the food. She wanted to eat something from the outside. Today she didn't know anything. She didn't know when she called to eat. She didn't know. She was very impressed. So she said like that. I'm recapping that. She said like, oh, she said, they said like, oh, there's free food also. So she's like, oh, that's not a bad deal. So she go. And then after that, she walked into the room and then she see all the chef that also, you know, that, you know, of course have the style in the room. And then she, she know a lot of them because they all like a good customer of her. Like a, she's like a very God of like a industry, you know, people in Bangkok before the mission in, because now they screw up the whole thing because we cannot get the reservation anymore. But anyway, so she walked in and then she's at that time, she still don't know that she awarded the star. So she like, oh, everyone like a good job. Well done everyone, you know, and then after that, she's the last one who called out and then she got the award the star. So that's her, that's her story in Bangkok. Okay. I'll do it. I'll do it again. I'll do it again. Are you ready? I'm ready. Okay. So she will start with the omelette. So the thing is like that she, she always start with the, the, the oil with the hot, the hot charcoal. And then she like to control the charcoal by, by herself. Okay. Okay. Do you want to see how she did the eggs and everything? Oh, by the way, it's like her cup that she brought it, it's her own personal cup. That she brought from Bangkok. Okay. Can I throw it away? Yeah. Okay. Can I throw it away? Yeah. Okay. Okay. Okay. Okay. Can I throw it away? Okay. This is for the omelette. Okay. This is for the omelette. Okay. This is for the omelette. Okay. Two bowls, right? Two bowls. Okay. Okay. She brought her own cup by the way. Okay. Can I add a little bit of flour? She doesn't trust anyone. A little bit of flour. Oh, flour? Then flour? Any flour or rice flour. Hey, so how much flour do you add? I add just a little bit. So she puts some flour, so that gives the, you know, the omelette, the crispiness a little bit, actually. Okay. The omelette will not take long. Okay. So she said the, the flour makes the, the omelette beautiful. beautiful so actually you can see this I got she separate two of the eggs so the one that she will pour in and after that you will see her she will drop the egg a little bit so to finish the omelette later oh time they song and survive so she said this amount of crap that you see that enough for two omelette so sometimes people like a complaint is like an expensive but you if you see the how much she use it it's like a it's actually considered cheap you know for okay I don't want you to know she says she's so excited this this is all I get a bit too hot so we all have to wait she said it's not her let's strong because some people think that you know the the normal people think that the omelette I mean I mean okay okay I need that I need I don't know why. I'm just kidding. I'll buy you a hand. It's very hot. It's very hot. It's very hot. It's hot so I have to warm it first. If I had to go here, why would it be so heavy. You didn't bring it yourself, right? The kid would have brought something new. Someone will get the trouble in the back home. She said her staff get her the long pan. It's too heavy. I think it's not that big. No, it's not. I'm telling you. The pan is very big. This one is bigger. The pan is small. It needs to be dry. Dry? So she's moving to adjust the fire. Because it cannot be too hot. The omelette can actually burn before it's finished. She keeps pouring the separate eggs. She uses it to fill up the omelette as it goes. She will start rolling it. You see the hole? It's not a perfect shape. That's why she tries to put a bit of the eggs. To finish it, she makes it look like a nice chef. She said it's the extra size. So she has to charge more in the restaurant. It takes more time also. She said she has to keep the crab inside. Otherwise it's floating around. That's why she uses the egg to keep the crab inside. It's not floating around. Then the crab doesn't get fried directly with the oil. That's why the crab is more moist inside. It's not that big. It's not that big. Let it dry first. Otherwise it won't dry. If it's dry... Because it makes it float. It won't get fried. So the reason that she does it is because she creates the shell for the egg and the crab inside. That's why... And then outside she wants to fry it until it's dry and it's crispy. Inside it's still moist. But to do that you have to set the chef as soon as possible. So inside it doesn't get direct contact with the heat. So the long utensil also. So she said the most common fall that a lot of people try to make it and then she actually opens about it. She never hides the recipe and everything. Everyone can come and make it with her. And she said a lot of people that learn from her usually don't know how to keep the crab inside and they think that is the most important thing. It's the technique that how you set the shell for the omelette. So she squeezed it just to set the chef that... She said usually the size that she makes at the restaurant... So she said this size is almost triple the size that she does at the restaurant. Usually her omelette has different prices and she said the normal one is 1,000 and this one is 3,000. Because this is a very big piece of crab, if you see it. So that's why she has to make the omelette. She has to make the bigger size to cover the size of the crab also. Because the smaller the omelette, the smaller the crab, the smaller the omelette. So when you see it's ready, it starts forming the crust. You know, from the eggs and the flowers. And this is mean it's almost ready. So now it's finished. So she said it looks like a lot of oil but actually inside you're not gonna feel it. Okay. Okay. Is that not finished yet? She changed her mind, it's not finished yet. She's not compromised even like a, you know, a lot of you guys are not gonna be able to taste but she still wants to make it perfect. Okay. She says it's big so it's take more time. Sorry about that. I think everyone, everyone like my have a question why, what is wrong with that the first one that she think is not ready. She said it's not tight enough. So that's why it's not tight enough. She think it's gonna lose inside. So because she feel it with the fingers. So that's why she have to roll it again to make it more, more tight. It's kind of like you roll the roulat but she roll, instead of the roulat she roll the omelette. Okay. You can hear the sound. That's like the sound of, you know, the crispiness. She's like, you know, that is a good sound. We try to make it more crispy. A lot of eggs. She said the most important thing is, you know, she try to make, it's not like, you know, it have to be more crisp, more than the eggs, you know. A lot of people make eggs more than the crisp for her, the more crisp better. Okay. We finish and then she happy with the omelette. Thank you. She said, thank you everyone. Thank you for her to be here. Another round. Give her a round of applause. She said like this is the most happiest time in her life, thank you so much for having her, thank you for supporting.