A Step Into The Kitchen

After a constant period of confusion, self doubts and downfall, I believe it is today I must look back and remind myself of the real reason; why I decided to become a chef. I have told various stories when asked why I want to be a chef and none has been closest to the truth than this.

To begin, I must bring myself back to 5 years from today. It was in fact to be accurate; 5 years ago, nearly 3 weeks from today when I met the first love of my life, Madeline. How we met was a miracle and no one knows until this day. It was this girl who changed my life forever. I was 18 then, a young boy with no love for a kitchen life. To me, a chef was merely another high paying job without any prospects. At that period in Singapore, yes it was most likely so.

The first night I got to know Madeline, we talked on the phone as though we had been friends for years. I had an ambition, and that was to be an artist. I had a talent(or so I believed) for art and I was determined to paint for a career. She however, had a different outlook on arts despite our similar interest to get into NYP(Nanyang Polytechnic) to take up Multimedia Design. Arts to her, was no more than a hobby which in the long run would never sustain an artist's life. I disagreed but took her advice to heart.

3 months later our relationship ended for some reasons. I was devastated. For some time, I suffered from mild depression. I was out of school and jobless until November 2003 when I took up a job at DeliFrance. I said to myself, "This is what Madeline would have wanted for me, so for once, I have to start proper." So I took myself down to the DeliFrance and landed myself a position as a Counter Sales Assistant. Back then, DeliFrance was still a cafe where they served sandwiches and coffee the old way and there was no fancy layered coffee; 1 part espresso and 2 parts warm milk to make a Latte. (Today, it one button for all beverages whether it Black Coffee, Latte or Cappuccino) As a Sales Assistant, I naturally learnt to make all sorts of beverages there was, including sandwiches and custard cream for tarts.

I was however curious and developed a thirst for knowledge later on. I wanted to know how to make a baguette from scratch, how to make those delicious chocolate cookies and how they made those crispy, sweet and unique tasting croissants. From then on, the desire to become a chef, eventually became my personal ambitions, I wanted not only to fulfill Madeline's dreams but my own as well. I made a plan that year, I knew where I wanted to go and where to begin. I had a dream, when one day I would open a restaurant with a signature pastry dedicated to Madeline. That dream of course, has changed along the years but that's another story.

3 years later at the age 21 after National Service, I made a decision to focus on Culinary, so Mark recommended me a place where I toiled for 8 months as a line cook. I loved the job, and I loved being in the kitchen. After my days in MacDonald's and DeliFrance, I decided I wanted to serve customers in another way. To me, being able to create and cook a dish made a difference between bringing food to the table and putting in the personal touch. You know what goes in and how much to put in. At the end, it is the food that led me places, the desire to define and revolutionise.

Dining At Swiss Culture (With HuiYee)

Grill Combo: cheese sausage with wedges on side, rack of lamb, chicken thigh and beef steak served with red wine sauce and mushroom sauce(not seen in photo).

Swiss Culture Specialty: chocolate fondue served with strawberries, bananas and marshmallows (compliments from Desmond Png)

The potato wedges were crisp as well as delicious. The portion for the Grill Combo(meant for 2 persons) were more than generous, so if you've got a small appetite you might prefer something else. To start off, the rack of lamb were seared to the right degree, giving it the right texture, color and a good overall flavour, especially due to the fact that it cooked bone on. I ordered my beef steak medium rare(to which I found wasn't HuiYee's preference), and despite the tenderness and flavour of the meat, it lacked moisture, could've been done better. The sausage? Well, no comments. Not the best I've tasted but it was good. The best thing I like about the whole Grill Combo, is the red wine sauce. Not too heavy on the flavour of wine, has a fairly good body and the right consistency. It matches with the beef, so thumbs up for the sauce.

Moving on to dessert, the Chocolate fondue with compliments from Desmond(my thanks for the evening). HuiYee went straight for the marshmallows the moment she sat down. Firstly, if you like pure chocolate you might not wanna go for this because it half sweeten chocolate, which is probably 50 or 60 percent chocolate. The strawberries and apples were sweet, but apples and chocolate did not go down for me the right way. Bananas and chocolate are an excellent match, same goes for the marshmallows which HuiYee gleefully gobbled down. Unfortunately, both of us couldn't finish everything in one sitting and I got home later with a full stomach.

SCA / Annual General Meeting 2008 @ Swissotel Merchant

The Singapore Chefs Association Committee Members toasting to a brand New Year

Huat ah!

Torment

After a long time, I'm beginning to understand how I caused my own downfall. Back at home no one bothers to listen to me, my own family doesn't care about my thoughts or respect my decisions. At work, it all about stress and putting on a facade. While I do have friends, even with them I never truly feel at ease, not even the few I pledged to sacrifice my life for in times of need; such as Andy, Jacqualine, Lawrence and Mark.

The only comfort I have is when I'm completely alone, ironically for years I've also longed for affection and company that my friends are unable to give and my family never gave. It seems that no one, not even people closest to me accept me for who I am.

I eventually turned to other channels, but search after search failed me. It is as though I will never find peace, acceptance or love in this life.

Dial M for Murder

Need a hitman? Clean job guaranteed with an arsenal of razor sharp kitchen knives.