Chefs in the Making

THINK a cooking role is only reserved for girls? Think again! In this day and age where gender roles are increasingly blurred, finding a man working the stove is hardly surprising. Hence, it is becoming common to see boys taking on the culinary arts at the tertiary level and graduating as legit chefs.

Kelvin Choo Kai Wen, who studies at Le Cordon Bleu Malaysia, Kuala Lumpur, loves creating delectable delicacies. The 20-year-old shared that he felt most rewarded whenever he mastered another new technique.

“Imagine not knowing how to cut vegetables to producing top-quality dishes!” he said.

“The chefs pushed us to our utmost limits during practical sessions, challenging us to make delicate dishes from the most primitive food source and create superb sauces made from scratch.

“As time progresses, you’ll find that the skills are imbued inside every grain of you as muscle memory,” he added.

Having taken a cuisine course, he will proceed with a patisserie course this month, before he obtains his Grand Diplôme. After completing the course, he plans to gain some working experience.

“Knowledge comes from studying while skills are derived from hard work and practice - no shortcuts,” he said.

According to Choo, students at the culinary arts institute come from various academic disciplines and professional backgrounds. Some look forward to starting a new culinary career, he shared.

(Picture from Ivan Tay) White Asparagus with Herbs Aioli topped with Smoked Salmon.

Culinary arts graduates can opt to work in a variety of fields, which include hotel management, journalism, consulting, food service, food styling and education, added Choo.

Ivan Tay Quan Feng is a culinary arts student at Sunway University in Subang Jaya, Selangor. His interest in cooking began early as he took inspiration from his grandmother, a splendid home cook.

As a beginner, he started out cooking instant noodles before extending his repertoire to include other more complex dishes, and even baking pastries like brownies.

Now a Diploma in Culinary Arts student, the 19-year-old learns more than just whipping up a dish; the course enables him to develop a dynamic overview of managing a restaurant through accounting, marketing, purchasing, and cost control.

“I would advise SPM-leavers to gain some work experience in the food and beverage line first before deciding to pursue this course. (British chef) Gordon Ramsay is extremely successful, but not many look at the many years of hard work he spent working behind the scenes, in the kitchen,” he said.

Other than aspiring to join culinary competitions such as MasterChef, he dreams of opening a steak house with a Malaysian twist, as he believes an East-West fusion will bring offer a different gastronomic experience for steak lovers.

(Picture from Jose) Chicken galantine with side salad and Duck terrine.

Another culinary arts student, Jose Rama Hercus discovered his passion for cooking when

as a boy, he first helped his dad to prepare for a party. In fact, it was because of this experience - making potato salad that was well-received by the guests - that he got the idea of pursuing a culinary career. His passion somewhat diminished when he studied science in secondary school. It was ignited once again when he helped prepare some food for his friend’s party.

“I really enjoy the compliments that I get from cooking good food for my friends and family,” he said. But he had to first cross a hurdle before he could turn his dream of becoming a professional chef a reality - he had to overcome his dad’s objections.

“I prepared a unique three-course meal, using my creativity and skills to impress my dad. He changed his mind and allowed me to pursue my dream course,” recalled the 20-year-old.

The Taylor’s University student had some advice for those who aspire to pursue the same career path: “Enjoy the process and be patient to the people you serve. Find their taste, take criticism well, and learn to adapt to diverse cultural food.”

Note to readers:

This is a repost from an article I wrote and had been published in The Star, NIE Paper on 8th July 2020.