Blue jewel tone dress with a hint of tribal

Posted on by cheryl

Love label, blue jewel tone dress with tribal motif collar

A sapphire blue dress with tribal collar motif by Love Label. Large wooden buttons with beads line the collar of this dress, and calls to mind a large wooden bead necklace hung around the neck.
Photo © Jan-Erik Nilsson for CMC 2009

The safari theme, like the nautical theme, comes up almost every summer. And with the jewel toned dresses of autumn of 2007 and 2008, it was a delight to come across this dress from Love Label in a design that juxtaposed the two themes – jewel tone and tribal. An odd combination of themes, but something I found intriguing and don’t mind wearing.

The dress is cut like a shift, almost straight down the sides, with a slight swing out on the hips. I’m using the dress with an aubergine-brown patent leather belt that I purchased in Singapore during my last trip back there. There were gold tone accents in the fabric of the collar of the dress that I picked up and emphasized with a vintage silvery gold cuff bracelet.

One of my favourite things to do at the moment is to pile on similar colours of clothing and accessories, in varying hues, shades and tones. So here, I’ve paired a medium sized Tod’s cornflower blue, grained leather bag with the outfit.

Cornflower, periwinkle blue Tod\'s bag

Blue on blue. A cornflower blue Tod’s bag to complement the outfit.

Love Label is a fairly inexpensive brand of clothing that caters to a younger crowd. You can check out the team behind the brand at their blog, where they’ve just launched their sassy new collection. If you’re in the UK, but can’t find your way to a shop, you can try purchasing Love Label clothing online at Additions Direct or Littlewoods.

The mystique of Chanel Rouge Noir no. 18

Posted on by cheryl

Chanel Travel Line flap bag in linen, Chanel no. 18 Rouge Noir and no. 453 Magnolia Rose nail polish

Chanel nail lacquer in no. 18, Rouge Noir and no. 453, Magnolia Rose. In the background, a Chanel Travel Line bag with a twist lock flap, in a lgiht latte colour and silvertone chain.
Photo © Cheryl Marie Cordeiro for CMC 2009

If I ever had to choose a favourite nail colour of all time, beyond the whims of trends and seasons, it’ll be Chanel’s Rouge Noir no. 18.

As far as I can recall, dark nail colours have been around since the 60s and 70s. My mother’s favourite nail varnish colour when I was growing up, was a dark brown, similar to the colour of dark soya sauce. She would wear that to work, to parties and on evenings out. I suppose the colour literally grew on me and I’ve now adopted a variation of that – with lashings of deep red – as a signature nail colour. It’s a colour for nails that I feel perfectly comfortable in, whether in high summer with clear skies, or in the middle of winter close to the festive Christmas season.

Chanel Rouge Noir no. 18 and Chanel no. 453 Magnolia Rose nail varnish

A close girl friend of mine figured out that I just adored Chanel Rouge Noir no. 18 and she sent this yin yang pair of nail varnish bottles, the vampish colour of no. 18 complemented by Chanel no. 453, Magnolia Rose, which is a shimmery light baby pink.

The very light shade of Magnolia Rose is superb for days when you don’t wish to call attention to your nails in particular. I used that shade of shimmery pink at my PhD viva recently and thought the understatedness of it all fitted well with the ocassion. It’s probably a colour I could wear to boardroom meetings too.

When it comes to technicalities on nail varnish, I would highly recommend Chanel because of the ease in which the lacquer goes on and the very short time it takes for it to dry. In my own use, I’ve hardly experienced any streaking with Chanel nail lacquers and love their staying power. Often enough, I find I’m taking them off without them having chipped with wear.

Old school canvas shoes with a twist: La Agrade, Lacoste

Posted on by cheryl

La Agrade hot pink canvas ballerinas, Lacoste

La Agrade cerise canvas flats from Lacoste.
Photo for CMC: Cheryl Marie Cordeiro © 2009

White canvas shoes from Bata designed in a similar fashion to the ones shown above, were a staple in the school uniform when I was growing up. Admittedly not as elegant or sleek as the ones above from Lacoste, the canvas shoes from Bata twenty to thirty years ago were heavier soled and came in an all white canvas top that we had blancoed every weekend to get them pristine looking again for the following week at school. The front of the white canvas school shoes were also cut deeper and were known as ‘boat shoes’ because of their shape. I appreciated those shoes for their design because of how I could easily slip into them in a hurry – a practical detail for the days when I just could not get out of bed early enough for school.

La Agrade Lacoste, hot pink, cerise canvas flats

Pink shoes albeit in canvas, are still not part of the Singapore school uniform code today, where white canvas shoes are preferred.

I’ve been through many pairs of shoes through the years, both casual and formal in function and many of them for everyday office wear. And if I had to pick out the more comfortable types of shoes to wear, I would have to say that flat canvas shoes rank high on that list of shoes that are kind to your feet.

I once read that the idea of ‘breaking in’ to a pair of new shoes is a myth – the shoes either fit you and are comfortable from the moment you put them on, or they blister your feet and will continue to do so even after several occasions of use. These pink canvas flats from Lacoste were perfect first time around!

Patterns, La Agrade Lacoste, hot pink, cerise canvas shoes

Leaf patterns on the inner soles are reflected embossed on the outside and on the soles of the shoes.

What I’m loving about the twist on these canvas shoes from Lacoste is not just the pop of colour they add to your outfit when you wear them, but its details – the white leaf pattern imprint runs on the insoles and is reflected embossed on the front and undersides of the shoes.

These shoes give a perfect spring / summer holiday feel, with the knowledge that school days are long gone and you can well go ahead and buy whatever canvas shoes you like, in whatever rainbow colour you prefer.

Reflections on being Miss Singapore Universe 1999

Posted on by cheryl

The following is an article based on an interview by Valerie Wang Jia Yu of the Singapore Straits Times. The article was published in the Sunday Life! print edition section May 24, 2009. Photo © JE Nilsson for CMC 2009

Cheryl Marie Cordeiro in black

Winning the crown

In 1999 when I won the Miss Singapore Universe title, I was 24. I had just graduated with Honours from the National University of Singapore, NUS, and was pursuing two separate Masters degrees.

One was a Master of Arts in English Language with NUS and the second was a part-time Master of Science course in Information Technology with Nanyang Technological University, NTU.

Literally sitting with the crown in my lap, I subsequently graduated with both degrees in 2000 and 2001 respectively.

Curiosity and ambition

I suppose there could be many small reasons why I chose to join the Miss Singapore pageant back then, but it comes down to a combination of curiosity and ambition.

The first reason is that I’m always one to look to expand my repertoire of experiences. Up until my university days, I’ve always prioritized education and academic training. I also noted that I tended to be rather nervous and shy during presentations at tutorials. In that sense, being in a pageant presented a new challenge to me. It would be an event where I will need to be able to present myself on stage, in front of a large audience, overcoming stage fright.

I decided to take up that challenge and overcome my fear of presenting myself in front of many people. I even joked about this at my recent Doctoral graduation dinner celebration: after parading in a bikini in front of Donald Trump and millions of viewers, there’ll be nothing more frightful thereafter in terms of public appearances.

A plethora of opportunities

The second reason that drew me to the pageant was the opportunities that the event presented for the young women who chose to be in it. Contrary to what some might think, that pageants are demeaning to women, personally, I think pageants provide an excellent arena in which young women are given a voice, or at least, they are given the chance to find their voice. Being on stage, these young women are not only encouraged to polish their self-presentation skills but they are encouraged to have their say in the pageant’s related portfolio, voicing their thoughts on women’s issues for example or lending their services to humanitarian efforts.

Promoting Singapore

My portfolio as Miss Singapore Universe for example, was quite broad. Part of my work as Miss Singapore Universe entailed efforts on the humanitarian front, such as heightening awareness on AIDS in Singapore, spending time with the elderly living in elderly care homes. Other aspects of my portfolio included working with the Singapore Tourism Board in promoting Singapore as a choice country of destination for tourism, especially within the regions of Southeast-Asia and Asia-Pacific.

After the crown

There were no radical changes after I won the title in terms of lifestyle or relations with family and friends. But with the win, came a plethora of interesting opportunities that one could take in life and I think that’s where it got interesting for me. Most of all, I’m grateful for most things that came my way after winning the pageant – the trip to Trinidad and Tobago for example, where the international Miss Universe pageant was held in 1999, was truly an unforgettable experience by any standards! The people I’ve met along the way, delegates of other countries as well as the locals from the country is nothing short of a fantastic experience. The international event was a networking opportunity of a lifetime. It gave me insight into the beauty of the diversity of cultures, values, traditions, language, food and religions; and these are aspects that I brought with me in my research interest all the way into my doctoral thesis, which is about how Scandinavian top managers make it in Singapore.

Putting “Miss Singapore Universe Winner 1999” on the resume

Being Singapore’s delegate to the international pageant is something that I will always be proud of. On the international scene, more is expected of you. You stop being just a beauty queen and take on an ambassadorial role for the country, you answer questions about your country, its history and its socio-economic and financial policies. I think that to the majority of the public, pageants were (and still are) seen as entertainment, similar to how we would view a sports event, a fashion show, a reality series etc. I think having been Miss Singapore Universe is pretty much a non-issue with my friends and colleagues at the university.

My professional interest however, lies in academia, research and writing.

Style and self-presentation

I think beauty is an evolving concept, and over the years I believe the young women participating internationally have become more career oriented and this is reflected in how the local pageants are run. The professional aspects of style and self-presentation, has become more important than just good looks.

Pageants are after all a very important recruiting ground for all kinds of front persons aiming for a career in the tourism, public relations, modeling, human resources, entertainment, television, movie and the fashion industries – all important, major businesses with global turnovers that count into the billions.

Oprah Winfrey, who is one of the wealthiest and most influential woman on the planet for example, began her career by winning a pageant.

A fantastic opportunity

I think it’s a fantastic opportunity for any young woman to take part in the event because it does offer a platform in which young women can launch themselves in their career. I think that the experience of the pageant in itself is tremendously enriching for all involved. You learn a lot on the job, you learn from other people’s life experiences you meet along the way and you can make lifelong friends with other young delegates you meet at the international event.

There are a lot of fun memories of all the friends I made that I still come back to. If I could do it all over again, I would do it all over again and do it better.

 

Dinner party at Matsmak: the PhD disputationsfest

Posted on by cheryl

Cheryl Marie Cordeiro-Nilsson, PhD disputationsfest, Gothenburg

Standing at the set tables to the dinner party at Matsmak; I wore a pink pleated Tadashi gown with vintage gold tone jewellery.
Photo © J E Nilsson, David Neikter Nilsson for CMC 2009

The public defense of my doctoral thesis was followed by a dinner celebration held at Matsmak with Mikael Sande as Chef de Cuisine.

The evening event was surreal in the sense that Mikael’s restaurant had just moved to its new location at Drakegatan 1 in Gothenburg, and we were able to book the entire restaurant on a Saturday evening for ourselves. The restaurant, being located in a building with mainly offices, also meant that our guests had the entire building to themselves to enjoy that evening.

We had our seating outside of the restaurant, in the inner courtyard of the building that had white marble floors and a skylight roof that allowed the evening Scandinavian summer sun to stream through to the tables, where the light reflected pretty prisms off the rims of the wine glasses. Tall potted palm trees turned the inner courtyard into a cozy garden, so that you felt as if you were dining outdoors on a languid summer’s evening.

Jan-Erik Nilsson, disputationsfest, Göteborg

My husband, Jan-Erik Nilsson, during the cocktail session before dinner.

We had a cocktail mingle session with sparkling white wine before the actual dinner. This gave our guests time to acquaint themselves with each other if they had not already done so earlier on during the day. I was most happy to see a few friends and colleagues who had already graduated from the university, present at this dinner. It was like a reunion of sorts where you could catch up with what was going on in their lives.

Getting seated and making new acquaintances. Disputationsfest.

Getting seated and making new acquaintances.

The theme of the dinner continued in its French-Italian theme from the lunch buffé, though in this event, it was Mikael Sande who was in charge. Menus were printed for each guest with their names, according to their mother tongue and placed at their respective seating places.
Continue reading “Dinner party at Matsmak: the PhD disputationsfest” →

Doctoral Thesis, public defense May 9th, 2009

Posted on by cheryl

Disputation Göteborgs Universitet. Cheryl Marie Cordeiro, Kirsten Jaeger, Aalborg

Waiting for the public defence session to begin. The Opponent and main examiner was Associate Professor Kirsten Jaeger from Aalborg Univeristy, Denmark.
Photo for CMC: JE Nilsson and David Neikter Nilsson © 2009

One of the things that have dawned on me during the years I have spent working on my thesis is that writing a doctoral thesis and having it approved are done for various reasons, and thus approached in many different ways around the world.

One reason for people to pursue a PhD is to obtain a final, formal confirmation of their status as an expert in their own lifelong field of work. In northern Europe, you can research and write a PhD thesis alongside your full-time occupation, and there is no real rush to it. If it takes ten years or more, it does not really matter. That the time taken to write a PhD thesis is secondary to the quality of the thesis is very much emphasized here in Sweden, and these values are reflected in the average time to complete a PhD in Scandinavia, which is 10 to 14 years, without anyone batting an eyelid.

A more common reason for pursuing a PhD is in preparation to your academic career in your particular field of interest. This is mostly done at the university where you’ve received your basic training, by adding a research education on top of what you have already done in your undergraduate days. This is a quicker way and you follow the methods of the professor you have already been studying under.

Personally, I have a passion for research and pursued a PhD because I wanted to become a research specialist in a field of my own choice and one that I have pioneered myself out of pure interest, which is to study Scandinavian management / leadership in Asia, in particular in Singapore. I also wanted to use the two qualitative methods of grounded theory and systemics linguistics as analysis tools on business administration matters, while most other studies on management have thus far favoured quantitative methods.

Having come from a mostly Anglo-Saxon education background, I have also sped through, the best I could, the Nordic education system with 6 years doing my PhD, that included a year as a ‘visiting student’, the time spent learning Swedish as a third language, the sporadically offered compulsory PhD courses for all doctoral students and the writing of the thesis.

I actually saw this entire process as something quite enjoyable. To be able to dig into tens and thousands of words and numbers, get them into order and eventually start seeing them form into patterns of meaning and information, is actually fun. I realize this might finally position me as a true blue ‘nerd’, but so be it.

PhD Public Defence session

Protocols for PhD public defence sessions in Scandinavia vary according to which traditions the institution follows. Some universities in Finland are amusingly conservative, so much so that one can almost see how doctoral public defences were conducted during the Medieval times, while universities in Denmark can be quite modern and informal. Swedish traditions are somewhere in-between.

Disputation, Arkeologen, G&teborgs Universitet.

All in all, around thirty persons made it to the event last Saturday. Considering this was during a spring weekend, I was impressed and happy to see so many attending the disputation instead of setting up barbecue in their gardens or pretty much doing anything else at all.

The procedure during my defence session in Sweden began with the Chairman opening the session by introducing the participants, which were the Candidate (myself) and the Opponent, in this case, Associate Professor Kirsten Jaeger from Aalborg University, Denmark, who was also the main examiner in the examination committee.

Next step was for the Chairman to ask the Candidate if there were any additions or corrections to the text. Most candidates will have an “errata” list that would now be added to the thesis. This is important if there are any significant mistakes in the paper, for example, if the word ”not” was left out in the main conclusion.

Continue reading “Doctoral Thesis, public defense May 9th, 2009” →

Spaghetti al Salsa di Pomodoro Crudo

Posted on by cheryl

Mixing the cherry tomaroes with the tagliatelle. At Cheryl Marie Cordeiro

Cherry tomatoes marinated in olive oil and garlic, going on top of some tagliatelle.
Photo © J E Nilsson for CMC 2009

It was during our trip to Italy late last year when we stepped into a genuine Tuscan house where the old housewife continued to uphold the family cooking traditions that stemmed from generations back. We sat down and settled for Aqua and a pasta dish that seemed nice, and walked straight into a new world of flavours as unexpected as unforgettable.

Cheryl Marie Cordeiro, Florence, Italy 2008

Standing outside a fantastic eating place with a beautiful view, about one hours drive from Florence.

This restaurant is located about one hour’s drive from Florence, a small monastery that serves food. I don’t even remember the name of it but it’s somewhere along the A1 when heading from the Gucci factory outlet, towards the vineyard cooperatives around San Gimignano. This is where I got introduced to this dish.

It’s very simple to prepare, as are many Tuscan dishes. The only things you need to be very careful with are the ingredients or the whole thing is hopelessly lost before you start and you will just be disappointed.

To make Spaghetti al Salsa di Pomodoro Crudo, you just cut, crush and mix into a bowl and let it sit in a warm room from morning to about lunch.

For about four persons, I took about 20 small sweet, flavour filled and sun ripened tomatoes, a generous handful of fresh basil and one fair sized clove of garlic.

Cherry tomatoes, garlic, olive oil and basicl. At Cheryl Marie Cordeiro

Ingredients to this tagliatelle dish.

Crush the garlic clove, slice the tomatoes directly into the bowl so that the juices are not lost along the way; shred the basil leafs into the bowl using fingers and top up the bowl with fresh, green and fruity first class olive oil.

Ripened cherry tomatoes sliced and ready for marinating. At Cheryl Marie Cordeiro

Sliced cherry tomatoes.

Olive oil Pouring olive oil into the cherry tomatoes and garlic mixture.

When it comes to olive oil, there are different qualities beyond “virgin” and “cold pressed” oils. What you want is something better than extra virgin olive oil in flavour. The oil to look for is from those that hand pick their olives and have them pressed on a daily basis. Although this kind of quality olive oil is difficult to source, the daily pressed olive oils will render oils that are ultra low in acid content. In the end, this decides the fruitiness and the aroma and ultimately the entire experience of the dish.

When it is time to serve, remove the garlic cloves and pour the tomatoes with the wonderfully flavored olive oil into a bowl of steaming hot and freshly cooked pasta. For four persons you will need about 400 grams (1 lb) of pasta. Top off the dish with freshly ground black pepper and a pinch of sea salt.

My new cooking buddy, the Grill Pan

Posted on by cheryl

Fillet of beef on an iron grill pan. At Cheryl Marie Cordeiro

To fry a few pieces of Couer de Filet of Beef to perfection,
sprinkle with sea salt, let the beef rest in room temperature for about 40 minutes. Fry one side until brown in a grill pan, flip once and fry until done. Let the beef rest for 5-10 minutes before serving.
Photo © J E Nilsson for CMC

There are a million good reasons to go out and buy a new pot or pan to the kitchen if you really try to come up with some. But what it eventually boils down to (excuse the pun) is that it makes cooking more fun. Sometimes, having a new utensil might even improve the results of your efforts.

On my part, I often find myself buying something that looks nice, figuring out later what to use it for. Eventually I will show you a very nice Italian milk-foamer and yes, a perfectly useless high-tech electric juicer that currently eats up half a cabinet of shelf space and we can’t throw it away because it was too expensive to buy in the first place. And is there anyone who actually even knows what a raquelette is?

However, our latest toy was not improvised but something that we decided to make do with, after we decided that a separate grill section to the stove would not be practical after all. After some shopping around we simply chose the heaviest cast iron grill pan we could find, which turned out to be an 11″ AGA with black enamel coating inside and out. The very look of the pan sitting snug in the shop was enough to get us all excited about it, conjuring up dishes to cook in it!

AGA cast iron grill pan. At Cheryl Marie Cordeiro

Our new toy, 2.9 kgs worth of cast iron AGA grill pan makes frying in barbeque style a breeze. The heat source does not matter as long as it can make the grill pan sizzling hot.

Continue reading “My new cooking buddy, the Grill Pan” →

Pasta and Chicken liver sauté, just XO good …

Posted on by cheryl

Pasta with chicken liver and a dash of XO

Tagliatelle pasta served with chicken liver sauté, bacon, shallots and fresh parsley.
Photo © J E Nilsson for CMC

In my view chicken liver is a true delicatess. Its mild flavour and fine texture is likely to appeal even to those who normally are not that enthusiastic about liver. It is inexpensive and the health aspect is overwhelmingly positive.

It is also tender and usually quite fail-proof to cook, since it is done in about 3-5 minutes in a dollop of butter.

However, liver can’t be combined with everything and if you want to go beyond butter things can get ugly pretty fast.

Some additional ingredients might not go well with liver, others might be too dominating and kill off the liver flavour, making the dish pointless. Too much onion or meat cubes for example, are mortal enemies to the sophisticated aroma of tender chicken liver.

In general, safe combinations are cream and herbal spices, but here we have tried to be a bit more adventurous than that.

This dish is one of my favourites since besides containing a few surprises that makes it interesting, it shows off chicken liver from its very best side.

To serve four persons, we will need about 500 grams of pasta to this dish.

Ingredients
400 grams of chicken liver
3-4 medium sized shallots
150 grams of bacon
1 tbs dried marjory
1 handful of fresh parsley
1 cup of cream
White pepper
Salt

Preparations
Tidy up and cut each chicken liver in three parts.
Slice and dice the bacon into small pieces.
Chop the shallots
Grind the dried marjory finely in a mortar
Continue reading “Pasta and Chicken liver sauté, just XO good …” →

Maggie of London dress with those Roberto Cavalli heels!

Posted on by cheryl

Roberto Cavalli patent leather stiletto heels

Roberto Cavalli black patent leather stilettos.
Photo © J E Nilsson for CMC

At 11 cm high, these skinny stilettos are not the most comfortable to move about in, calling for quite some stamina and that masochist in you to wear them. But some things can’t be rationalized in life and I love them just because they are so impractical, so elegant and sleek in lines – like a drawing on paper that was once fantasy, now turned into reality.

These shoes have a personality all of their own, their tiger striped insoles echoing the sharp look it carries on the outside.

Black dress from Maggie of London, at Cheryl Marie Cordeiro

Draped black dress from Maggie of London. Vintage silvertone jewellery from Lisner and Trifari. Thick banded white gold ring from Cartier.

Depending on your imagination and what you pair with the shoes, it can take you from classy to trashy in an instant!

Cheryl Marie Cordeiro in Roberto Cavalli stiletto heels, shoes

I’m not over my fever on draped clothing, so I thought I’d pair the shoes with this black Maggie of London jersey dress that is draped around the collar and ruched down the sides.

Roberto Cavalli black patent stilettos, shoes. At Cheryl Marie Cordeiro

But then again, you could also forget about walking in these. Some shoes are made to look just gorgeous, strewn carelessly on the bedroom floor, and this pair of Roberto Cavalli stilettos is one of them.