It was end November, in the second week of my basic culinary course at Le Cordon Bleu Paris, the famous cooking school. During a short break between classes, I told her I was there with my wife and son for the fun of it. We were not preparing for careers as chefs or planning to open a restaurant. But my body language showed signs of fatigue and weariness, not those of someone who was having fun.

I decided to attend the culinary course in June last year. My 20-year-old son Yanqiang had discussed with my wife Cher Ling, a senior investment counsellor at a bank, what he wanted to do between early November, when he would finish National Service, and August this year, when he would begin his studies at Brown University in the United States. He wanted to spend the time meaningfully.

Cooking was always one of the activities he considered. He had been interested in patisserie, mostly in eating, but also baking occasionally.

For the full story, read Tuesday's edition of The Straits Times.