THAI from Bangkok to Taipei

My second trip for the new job, and my first where I am working (as opposed to undergoing I boarding) is to Taipei. I will facilitate three days of workshops for the local team. 

Here is a quick photographic tour of my flight over. 

 
My flight was scheduled for 7:15am, meaning an early departure from home. I made it to a very crowded Thai Airways Royal Orchid lounge where I enjoyed a bit of breakfast. 

  

From my seat I watched the first sliver of orange on the horizon erupt into a rising fireball as a Cathay Pacific Airbus A330 pushed back for the early Hong Kong departure. 

  
By the time I walked to the gate, the concourse was bathed in a warm light. As a morning person, I find this a peaceful and pleasurable time of the day. Even when traveling. 

  
Despite being the hometown airline, THAI still uses remote gates for many departures. This means boarding a bus and driving a few kilometers across the airport. I enjoy it as it afforded me a chance to snap this photo of an Airbus A380 in the distance. 

  
And this Boeing 747-400 parked at the stand next to ours. 

  
To protect passengers from the sunlight – or perhaps to stymie our photo-taking – the boarding stairs are covered in a plexiglass canopy. 

  
Our climb out of the airport was smooth. I had an aisle seat so needed to be creative to get my picture. 

  
The choices of inflight meals were pancakes or fried rice with chicken. I had the rice. It was fine but nothing memorable. 

  
The rest of the 3-hour flight was smooth. I watched “Good Will Hunting” again. Enjoyable movie and glad they show some classics. The seat buckets are a bit uncomfortable. By the end of the flight my tail bone was already aching.  

All in all, the flight was uneventful, the hard product (seat, food, entertainment) was acceptable but not extraordinary, the soft product (customer service) was friendly but not outstanding. 

A Week of Lessons

Last week was our annual manager’s meeting, held for the top 100 or so leaders in the company. It was an opportunity for me to meet a lot of people with/through whom I will need to work, and an opportunity for me to learn more about the company’s leadership principles.

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While I won’t speak specifically about the company’s leadership principles, I will share some insights from the presentations by the facilitator and consultant. His team’s work is very much of the “The Power of Now” and Tony Robbins school of thought, which was much more “touchy-feely” than I would expect at a Swiss-based company!

Here are some of the insights I walked away with:

Common sense does not equal common practice

Initially, I felt resistance to some of the lessons being shared. “They are just spouting common sense!” I thought to myself. But then the facilitator made a great point: “Common sense does not equal common practice.”

So often, we already know the right thing to do. We do not need advice. We just need to do what we already know is right.

Business is about people and, thus, communication

Everything a business does is, at its root, about people and the relationships between them. Your employees are people. Your customers are people. There is no business without effective relationships between people.

Relationships between people are, at their root, about communication. You cannot not communicate. The basic responsibility of leaders is towards people and towards effective communication. Everything else is secondary to this.

Freedom is the ability to choose your response

Whenever you respond to a situation without thinking, whenever you instinctively respond to an external stimulus, you are being a victim. You can only be free when you exercise your ability to choose your response.

When you blame your response on the external factor – “he made me angry!” – you are being a victim. The anger came from within you, not from the external factor. Own it and examine what the root of your response is. Be response-able for it.

The solution is to move towards the challenge

As tempting as it is to pull back into our comfort zone and avoid the uncertainty or discomfort of a new challenge, that will lead us nowhere. Worse, trying to avoid the challenge will lead to our decay, because there is no “staying the same” in nature. The world is always changing and if we try to stay the same, we are actually degrading subjective to everything else.

Instead, we must lean forward and move towards the challenge. It will be uncomfortable, but once we are past it we will have discovered that we have learned and grown from the experience.

 

 

A Birthday Dinner for Friends

There are few things more satisfying to me, than to cook a meal for loved ones. To celebrate my birthday and the birthday of a friend, I took over another friend’s kitchen and we cooked a dinner for 13 people. It was a nice feast and an even nicer group of people.

IMG_3387The menu was full but not too ambitious. I was trying to do something in an autumnal theme, although a few ingredients like figs were not available so did not remain on the menu.

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The most ambitious item was the individual lemon soufflés. I did not have enough ramekins, so made a morning visit to the Chatuchak weekend market to buy a set of 20, along with a set of matching individual pitchers, perfect for serving sauces in.

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A salad of mixed greens including butter leaf lettuce, sunflower sprouts, and radicchio, with persimmon, pears, and pumpkin seeds. Served with a Dijon mustard vinaigrette.

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The side vegetable was a roasted saffron cauliflower, a Mediterranean-style dish from the cookbook “Plenty” by London-based chef Yotam Ottolenghi. The combination of red onions, raisins, and green olives is fantastic.

IMG_3356The main course was a salt and herb-crusted pork loin with new potatoes. This dish, a mash-up from this recipe and another from Jamie Oliver, went okay but I didn’t have quite enough salt to make a full crust. As a result, the meat was just a tad dryer and the potatoes a tad undercooked. But still, very flavorful.

IMG_3364The finished product. I will play more with this means of cooking. The salt crust locks in moisture and adds seasoning.

IMG_3368To accompany the pork, I cooked an apple and onion chutney, based loosely on this recipe. I am not always good about following recipes.

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I think it made for a nice plate and reasonably healthful, too!

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Dessert was very ambitious. I had prepared the lemon cardamom base, which is essentially a choux pasty (milk, cream, flour, cornstarch, and egg yolks). I then added whipped egg whites. Sixteen of them, in fact.

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Top: as I put them in the oven (not quite as filled as they should be – I quintupled the recipe but only had enough for 13 instead of the expected 16). Bottom: just before taking them out. Since I did not smooth the tops, I didn’t get the typical “high hat” look.

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The end result was perfectly fine, though. Served with a side of raspberry coulis, the soufflés were a show-stopper. Recipe here.

I’m glad I could spend the night before my birthday celebrating with friends in the way I enjoy best: cooking for them.

Touring a Qantas Airbus A380 at LAX

The Airbus A380 is the world’s largest passenger aircraft. On my recent trip to Los Angeles, I had the opportunity to go behind-the-scenes and see this massive plane from a perspective unavailable to regular passengers.

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Qantas, Australia’s largest airline and the third-oldest in the world, flies multiple daily flights to Los Angeles International Airport from Sydney, Melbourne, and Brisbane. Generally, two of these flights are operated by the A380 and because of the time zone differences, the planes spend most of the day on the ground at LAX.

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A friend who works at LAX was kind enough to offer a tour of the plane, a rare treat for a lifelong aviation enthusiast like me. Now, as the planes had a long layover, Qantas uses this time for maintenance and a deep cleaning. The planes had only just arrived and so they were pretty untidy when I viewed them. Normally, the interiors are immaculate, so don’t let these pictures affect your perception of the airline.

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With 40% more usable floorspace than the Boeing 747-400, the Airbus A380 is the world’s largest passenger aircraft. Two decks running the entire length of the aircraft can accommodate up to 800 passengers, although Qantas has just 484 passengers in four cabins: First, Business, Premium Economy, and Economy.

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The aircraft is 72.7 meters (238 feet) long with a 79,8 meter (261 foot) wingspan. There are 14 exit doors, 4 engines, and the aircraft range is 8,500 miles. While the Boeing 747-8 is slightly longer, the Airbus A380 is overall a larger aircraft.

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My walk around the plane took several minutes, as the plane is so large, it is difficult to take in its full size, especially when you are up close.

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Looking up at the tail, which reaches 24.5 meters (80 feet) tall, gives you some sense of the scale we are talking about.

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While there were two A380s parked at the airport, we visited Nancy-Bird Walton, the first A380 delivered to Qantas. It was the 14th overall A380 built and its first commercial flight with Qantas was October 20, 2008. Interestingly, this plane suffered an uncontained engine failure on November 4, 2010 and made an emergency landing in Singapore. There were no injuries, but repairs to the plane took more than 16 months and cost more than US$140 million. It has served safely ever since returning to the skies in April 2012.

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Climbing nearly three stories to enter the plane, you get a sense of the massive size of the wings. Even with more than four decades’ experience flying and sufficient knowledge of the principles of aerodynamics, I am still amazed that something this large can take to the air!

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Entering on the main deck, a left turn leads us to the intimate First Class cabin. There are 14 individual seating pods, which offer privacy but are not as enclosed as on many of the Middle East carriers. I like this balance because on the carriers with “suites”, you feel like you are stuck in a cubicle at work, albeit a very nice one!

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The 22-inch wide seats rotate to the side and then recline into a fully-flat 79-inch bed. In this mode, you feel very like you are in your own cocoon. When you are ready for bed, the flight attendants add a mattress and a duvet, so you will sleep cozily. Round-trip tickets between LAX and Australia run about US$23,000 in this cabin, so of course the experience is luxurious.

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Heading towards the back of the plane on the main deck are two massive Economy Class cabins. Each has 17.5-inch seats in a 10-abreast configuration. Each seat has its own touchscreen monitor with loads of free entertainment.

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While the seats are comfortable enough, especially with the adjustable headrest, at just 31″ pitch (the distance between the same point on two rows of seats), I would find this a tad too cramped for a 14-hour flight.

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At the rear of the main deck is a spiral staircase that takes you to the upper deck. Hidden away at the rear of this upper deck is a smaller Economy Class cabin. With just 30 seats and a large exit row, these are the seats you want if you have to travel on a budget!

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Just ahead of the small upper deck Economy Class is Qantas’ Premium Economy cabin. These seats are arranged just seven-abreast and at 19.5-inch width and about 38″ pitch, are equivalent to First Class seats on a domestic flight.

IMG_2205AWith only 35 of these seats in this mini cabin, this would be my choice to enjoy some comfort on a long flight without breaking the bank.

IMG_2208AAhead of the Premium Economy cabin are two Business Class cabins, seating a total of 64 passengers. The seats are arranged in pairs, six-abreast. This layout, which has been in place since the introduction of the A380s, will soon be replaced with a new layout which allows each passenger direct access to the aisles. Truthfully, though, I prefer this type of pair seating as it feels less confined to me and is a better arrangement when traveling with another person. Even which the seats are reclined, it is not difficult to get to the aisle.

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The seats recline to a fully-flat bed that is nearly identical in dimensions to the First Class seat. The primary difference, as near as I could tell, is in shoulder space, which is narrower in the Business Class product. Also, you are more exposed, although the padded “hood” ensures privacy and helps dampen any noise. When I fly long distances, sleep is more important to me than caviar, so I would opt for the Business Class seat and save some money. (Of course, I am still a long way from affording a Business Class ticket!)

So far, everything I have shared is pretty visible to the average passenger, although they don’t let you ramble about on the tarmac! So let me share some of the behind-the-scenes views.

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In the middle of the main deck is a door that looks like a regular lavatory entrance, except it has a combination lock on it. Open the door and there is a hatch in the floor and a ladder descending into the cargo hold level.

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Descending into the belly of the plane, there is a flight attendant rest compartment, that has 12 bunk beds, private pods in which the crew can sleep during the flight. Long-haul crews are assigned rest periods of several hours and they can choose to rest here. Each bunk has a curtain, reading light, and other amenities. They are small places, similar to the capsule hotels in Japanese train stations, and the one wedged in under the stairs has barely any room for your feet.

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There are also four economy class seats in the back of the galley located at the rear of the upper deck. With curtains for privacy, these seats allow another place where flight attendants can sit between performing their duties.

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Another hidden space at the front of the Business Class cabin is the purser’s station. This small workplace and several storage closets are cozy, but provide extra space for the crew. It is worth mentioning that on Emirates, the Dubai-based carrier and the largest operator of the A380, this space is used for showers for First Class passengers.

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We also explored the flight deck, which is located several steps above the main deck. When you go through the first door (in which I was standing as I took this picture), you enter an entirely self-sustaining area. To the left (at the top of the hand rail) is a lavatory for the pilots and to the right are two pilot rest areas.

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The pilot rest areas are stacked like two puzzle pieces. Each contain a comfortable chair, similar to a Premium Economy seat, and a bed. The A380 flies with four pilots and they work in shifts. All four pilots are seated in the cockpit during takeoff and landing, but during the cruise phase, the off-duty pilots can go to the rest areas if they wish.

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The A380 uses a “glass cockpit”, which means that instead of dials and gauges, monitors display all the primary functions of the plane. Additionally, all Airbus planes use a “joystick” device (visible to the right of the co-pilot’s seat) instead of a yoke or control column.

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Of course, my childhood dream was to be a pilot and I am jealous of the view that my friends who are pilots have from their office windows.

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To get a sense of just how high up you are in the A380 cockpit, I leaned out the window for a selfie! Must be careful not to mess up my hair.

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After poking around a bit more, we climbed down from the plane. I walked underneath, which is high enough to walk under without ducking, but low enough that you can reach your hand up and touch the belly of the plane. The view above is of the main landing gears: four bogeys with a total of 20 tires.

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These wheels are about as high as my sternum. Combined, they can handle up to 575,000 kg (1,268,000 lb) maximum takeoff weight.

IMG_2298The view looking forward to the nose wheel. In the distance, a Qantas Boeing 747-40 sits in the hangar, undergoing maintenance.

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I hope you enjoyed this behind-the-scenes tour of the A380. Many thanks to my friend at Qantas for giving me this unique experience and I hope that one of these days, I have the opportunity to fly Qantas across the Pacific.

Learn more about the Qantas A380 experience here.

Spotting at HKIA

A few photos from yesterday afternoon at Hong Kong International Airport:

  
An Asiana Airbus A321

  
Moments after the Asiana A321 pushed back, it was replaced by the same model but from Vietnam Airlines. 

  
There were several All Nippon Airways planes preparing for flights to Japan. This is a Boeing 767-300. 

  
While the Boeing 747-400 is a rapidly vanishing type, there were several fine examples yesterday including this one from Korean Air. 

  
And this one from Carhay Pacific. They have only three passenger models still in service but several cargo models, including the one taxiing out to the runway in the background. 

  
Here is a closer look in artistic black and white! 

  
The newest jumbo jet, which some would say has taken the 747’s crown, is the massive Airbus A380. Many airlines fly these planes to HKG, including British Airways. 

  
Emirates Airlines from the UAE operates the A380 from HKG to BKK, continuing to Dubai. They also fly a nonstop A380 service to Dubai in case you don’t fancy a visit to Bangkok. 

  
The Russian airline Aeroflot has multiple flights a day to Hong Kong. This Boeing 777-300ER was about to board for a return trip to Moscow. 

  
HKG has a great diversity of carriers. This EL AL Israeli airlines Boeing 777-200 was preparing for a flight to Tel Aviv

  
Heading in the opposite direction is this Fiji Airways Airbus A330-200 heading to Nadi. 

  

Thai Airways offers several flights a day to Bangkok and Phuket. This Boeing 777-200 is being readied for the 2-hour flight to Bangkok. 

  
And, finally, the Cathay Pacific Airbus A330-300 that took me back to Bangkok. 

Handmade Fettuccine 

A few weeks bag, my friend Chow and I cooked dinner at her place. It was the first time in a long while that I made handmade pasta. 

There are many recipes. I opted for Jamie Oliver’s, which is incredibly simple: for each 100 grams of “type 00” flour, add an egg.

After combining the two ingredients, you must knead for a very long while, until the dough takes on a silky texture. This excessive kneading explains why Italin grandmothers have Popeye-like forearms. 

 

After kneading and a half-hour rest, you roll out the dough. A rolling pin can be used, but a proper pasta roller is quite handy. This process further develops the dough’s texture and makes it sufficiently thin.   
 
After rolling, you gently fold the dough on itself and hand-slice it to the desired width. 

 

The final step is to separate the strands and then cook them in boiling, salted water. The uncooked pasta can be stored for a few days in the refrigerator. 

A Milestone and a Fork in the Road

Exactly ten years ago – November 1, 2005 – I arrived in Bangkok as an expat. After five years of visiting regularly and a bit more than a year after Tawn moved back after completing his studies in the United States, I moved here.

The Road Less Traveled

Shortly after moving, I met another expatriate American. In response to the most frequently asked question, he replied that he had been here three years. I was astounded and couldn’t imagine living here so long. In the years to come, I met expats who have lived in Thailand for twenty, thirty, and even more than forty years. Now that I have reached the decade mark, those lengthy tenures do not seem as unimaginable!

November 1, 2015 is not just a milestone date, it is also a fork in the road. As the recently-departed baseball legend Yogi Berra is quoted as saying, “When you reach a fork in the road, take it!” Today marks my official start in my new job as a regional training manager for the world’s largest market expansion services company, DKSH.

As is my habit, I will not write in my blog in any detail about my job or my employer. Those specifics are not for public consumption. Let me just say that in my new role, I will be traveling extensively throughout the Asia-Pacific region to create and implement strategic leadership development programs.

In the final weeks in my previous role, I’ve had clients, colleagues, and direct reports share stories and thank me for the work I have done. Relating these experiences to my mother and sister, both of whom are teachers, I realize that the work I do is akin to their profession. The opportunity to help another person to more fully reach their potential is a humbling privilege. It is also enormously rewarding.

Passion and purpose are crucial to a sense of fulfillment and meaning in life. I’m honored to have met each of these people over the last two years as a consultant and I cherish what we have learned from each other. Our relationships will be part of a larger network in the years to come.

And now that I have reached that fork in the road, I am taking it. I move boldly and confidently in a new direction, knowing that new adventures and opportunities await and realizing that, when looked at from enough distance, there is really only one road and it really is the journey itself that is important.