What is a chef?
Friday, October 28th, 2005I always think about this question which not much people does. Maybe after reading this, you should think about the same question i am having now.
Who, what and how to be a chef. A chef is someone who deserves respect, not force for respect. I will never never respect someone who forces me to do so. And one chef that i totally 100% respect, Leo from Bliss restruant.
What is a good chef? Nope. Not a single chef i can totally respect 100%. A good chef is one who guides you no matter what is your background or history. Well, Peter Tan, David Tan and Wong has failed. Does not throw temper at you for no reasons, no matter how busy he is. David tan has failed. Jokes, skive, smoke and laugh with you. Eats whatever staff meal you eat. Eric chiam has failed. What Shatec is feeding us is really DOG FOOD. What they cant sell, thats what we eat. Shit!
So.. Before you totally respect a chef, think about these points.
Ok. This page is dedicated by my most respected chef, Leo.(Not wen cong ah..)
This is how we’ve met. I was looking for a full time job in a kitchen and replied to an ed in a restruant in Punggol park, Bliss.
My first day of work, the manager who interviewed me(Ben) opened the door and only another guy in his late 30’s wearing a rugged t-shirt, combing his hair all the way back with lots of gel, went in.
What i expect in a kitchen? I dunno. Thats the first western kitchen i’ve went in. I asked that guy,"You’re the chef?" and his reply, "Nope. The chef will come later. I’m the dishwasher." And i asked for his name and sat a side waiting for the chef to arrive. He started to change and passed me the kitchen whites. He thaught me not to cut the lettuce for the deep fried main course. Why? The lettuce might turn brown the next day due that the carbon causes the lettuce to turn brown. Put water before you put ice, why? The lettuce might get frost bite and will turn to a darker tone of green which will start to rott the next day. Try not drying the lettuce for long enough. He will start to nag at you. I remembered this occasion(When i was doing the deep frying and garde manger) with 20+ Orders hanging, and he has like 10 orders(Main course) he just didnt help me. I was busy shaking the lettuce dry. He nagged me a whole 15 minutes. But after his nagging, i really learnt. This is the chef that i wanted. I wanted to learn from him more. We still meet often and he still give me tips. The last one, if u not happy with your chef, just keep quiet and fuck care. Do whatever he says and if any complaints, say it is him who had instructed. Just SHUT my mouth.