LOSS AND GAIN. I have been cooking since 11, but believe it or not, my time in the Food and Beverage Industry started because I wanted to shed some weight. As an overweight kid in secondary school, I was desperate for a change in lifestyle and was determined to enhance my knowledge for a healthier life. I then decided to take on Nutrition in polytechnic and lost 20kg in 22 weeks.
LOVE THY JOB. I participated in a cooking contest, judged by chef Emmanuel Stroobant, and was offered an internship at his restaurant, Saint Pierre. It was then that I realised I could see myself putting in that kind of time and effort and not feel like it is a job. Upon completing my National Service as an Infantry Officer, which taught me discipline and teamwork, I decided to enter the workforce instead of continuing my studies.
GO-GETTER. After Saint Pierre, I worked at The Kitchen at Bacchanalia and Nouri in Singapore. I then went on to intern at Relae and Amass in Copenhagen. Instead of taking the conventional route, I invested my time to gaining knowledge through experiences. One amazing trip was when I went backpacking in Europe. There, I knocked on the doors of various food service shops and asked if I could learn their skills during my, albeit limited, time in each city.
A HAPPY ACCIDENT. My journey with NKU Firewood was entirely coincidental. I was on a vacation in Taipei when my friend brought me to NKU and from then, I became friends with the team and owners. As head chef, I manage the whole restaurant, including costing, pricing and training of our staff. Apart from leading the kitchen, I also design the beverage program. NKU’s complete operation has 12 people, consisting of a small but efficient front of house team.
この記事は WINE&DINE の September - October 2020 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
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この記事は WINE&DINE の September - October 2020 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
すでに購読者です? サインイン
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