Not more than two days ago I was chatting with a group of friends about how "I don't do guest or sponsored posts on my blog", recalling the idiocy of many PR approaches ('insert name of blogger [here]
Anyway. Lo and behold within the space of twenty-four hours yesterday I found myself agreeing to take part in something that caught my fancy, for two reasons:
- the PR lady (Elly, super efficient media woman) had gone to the trouble of actually reading the LCM blog and passing an amusing comment on my last post; and,
- it involved food, more specifically sushi.
As my close friends will attest, the LCM offspring trio are somewhat partial to such fare. A recent holiday outing saw me asking for an overdraft facility when the bill was presented.
So was I 'up' for a lesson* with a sushi chef? Of course. Just don't have me saying that on repeat after a few drinks (sushi chef, that is).
|Hmmm... sushi sushi shushi shitzu shit...|
Less than twelve hours later and I showed up at The Atrium at Westfield as directed.
It was packed.
|straining at the barriers, I tell you|
I presented myself, gave my name, watched the nice lady run through the list (which I could read upside down)... and then heard those infamous words: "You're not registered."
I had figured this out already - my upside-down list-reading skills are invaluable in this regard - and showed her the email from my newest bestest media friend Elly.
"Am so!" I retorted.
She looked me up and down. I had even gone to the trouble of dressing up and putting make-up on, yet she still did not look convinced.
"Oh." she said. "Are you a blogger?" she queried, trying hard not to look at me in a condescending manner.
"Uhmm, yes..." I answered, not sure what relevance this had.
"We are seriously oversubscribed for this," she said, "But I might be able to squeeze you in."
And I was allowed into the Holy Quadrant.
Start time came and went. The venue was even more packed. So lucky they let me in.
|yes ma'am, the crowds were thronging|
Finally a few more people meandered into the enclosure, including one rather intense American who queried everything ("Is this tatami mat plastic? Where do I get one? What way up does the nori sheet go? How much salmon on my roll? Is this enough rice? Should I add wasabi to everything? How much rice? What about my chef's hat, do I wear it? And the apron? Is this too much rice? What way does the nori sheet go again? Can I cut it? Will it rip? What if it rips? Where is my lawyer?...)
No matters. Suffice to say that the sushi chef from L'atelier des Chefs was very patient and very good.
I learnt how to make sushi rolls.
I got very sticky fingers.
I did not get told off for using the bowl of water for washing my hands.
I resisted licking the rice off my extremities.
I refrained from scratching my nose.
I did, however, manage some photos.
|voilà - eat!|
And now, if you'll excuse me, I need to clean my phone which still smells a tad fishy.
* yes, they paid me to attend this event, best decision I have made all week btw - PR numpties, take note and LEARN from the lovely Elly how to do it properly