No one in my extended family, both father's side and mother's side, is a professional chef. They're all engineers, IT professionals and teachers. The aunties (and a few uncles) can cook well though, haha! Nobody inspired me to cook, so where did I get my inspiration from?
It all started during my turbulant poly days. Quite often, I had to settle my own dinners once school ends because my mum and sister had plans for the night. Bored of eating out all the time, I flipped through my mum's recipe books and started experimenting. Slowly, I "upgraded" to cooking for the family, mum gave me some tips along the way. Eventually, mum noticed that I have some "standard", so she roped me in to help in events like Christmas and other family & friends gatherings. For some reason, everyone commented on how good my food was, in jest they even suggested that I open my own restaurant! Even my mum who has exceptionally high standards says I cook some dishes better than her. They say I have the hands of a chef, and encouraged me to further my skills. To them, a young man with good cooking skills is a rarity, and I'm a diamond in the rough. Back then, I just took their compliments with a pinch of salt. I had never thought of myself becoming a chef, just an Average Joe who cooks for a hobby. Of course it fills me with great satisfaction to see them enjoy the food I prepare for them.
As mentioned in the previous post, I was considering career options after less than a year left in NS (this goes out to all NSFs ORDing soon, better know what you want to achieve after NS, don't get stuck by not knowing what you want to do in life). I didn't want a deadend 9-5 job, more importantly I want to enjoy what I'm working for, the money can come later. Job satisfaction is very important. It was at this moment that I decided to turn a hobby into a career. Thankfully, I had the support of family and friends.
Sure, the chef's life is tough. Long hours, irregular rest days, no social life etc. The list goes on. Well other jobs have their difficulties too. But the moment when your guest puts the food you painstakingly prepared into his/her mouth and you see a big wide smile on his/her face, you know you have achieved your goal, and that satisfaction is wow! This is the path I've chosen, it is a long road, but with God's grace, I'll succeed.
After 'O' Levels, I thought I'll be a biotechnologist. Now after NS, I'm training to be a professional chef. Life has it's twists and turns, but God always guides you to somewhere better. Just go with the flow and trust in God's divine providence. It works for me, it'll work for you too.
=)
Friday, June 13, 2008
Monday, June 2, 2008
How it all started... Or is it?
This is the story of a young chef who got into the profession half by choice, half by hard luck... Let the tales begin...
Grade Point Average for NYP Diploma in Molecular Biotechnology - 2.252 / 4.
The feeling of receiving the certificate on graduation day - bittersweet.
Good thing for NS, it took my mind off studies for the time being...
The trouble started when my grades took a spectacular plunge in 2nd year. To cut the long story short, I was a hair's breath away from repeating 2nd year 1st semester. Eventually I did get through, but the damage was done. Even during the final semester, I was close to failing. The prospect of not being able to graduate together with my classmates seemed inevitable. By God's grace, I pulled through. Yet again, irreversible damage done. No way was I able to enter local university with that kind of grades, I don't think foreign universities will even accept me. NS call-up came and I thankfully put aside my academic troubles. For now...
1 year into NS, lao jiao peng status up. Better start thinking what should I do once I ORD. Getting back into biotechnology was out, most of my knowledge has been returned to the lecturers (sorry!). It was here that the chef's job came into light. Yes the job demands long hours and little pay, stress is both mental and physical. I only have to support myself, so why not give it a shot? I sent emails indicating my interest to 3 schools - SHATEC, at-sunrice, Raffles International Training Centre (RITC). Only at-sunrice replied. The other two schools not interested in making business I guess.
OK so I scheduled a school visit to at-sunrice. Had a look around, looks nice and new. Met an old friend even! She has since graduated and now serving her WDA bond. I collected some brochures, asked some questions and left. The school held an open house, so I visited again. Not many people. Small school, not well known (yet), so school population is small, but cozy. Till now, SHATEC and RITC haven't replied me yet. Let's give this school a shot, I thought. Documents to prepare - resume, proof of financial ability, 500-word statement on why I want to become a chef, 2 testimonials, previous academic qualifications, $500 administration fee. Wow so much stuff just for an application to a private school, other schools just see your grades and cash and they accept you. That's not all, the school after looking through all my documents will have to call me for 3 interviews. You heard that right, 3 interviews!
2nd week of April. I was in camp doing my own thing when one of the school staff called. 12th April will be my first interview. Alright time to brace myself. I'm never good with words or expressing myself, so I hoped and prayed for the best. 3 interviewers looked at me and the questions flew - "Tell me more about yourself", "Why do you want to do this", "What's your plan in 5 years time" etc etc etc. I admit I stuttered in the beginning, but felt more comfortable later. Still, I didn't really feel I excelled in that 30 minute interview. Ah well, what's done is done. It was 11.30 a.m. I had lunch at Junction 8. As I was about to pick up my tray, the handphone rang. It was Joanne the admin staff on the other line...
"Hello may I speak to Christian Xavier please?"
"Yes speaking."
"Hi Christian I'm pleased to inform you that you've been accepted into at-sunrice. You'll receive out Letter of Acceptance in a few weeks time."
Moment of stunned silence later... "Erm are you really sure about this?"
"Haha yes I'm sure! You're in. Haha!"
"OK thanks alot!"
"Thank you! We hope to see you again!"
I was sure I could scream for joy. I had to go through 3 interviews, and I'm accepted after just 1?! Someone just pinch me so that I know I'm not dreaming!
20th August 2007 marks the start of my culinary journey. It's been 9 eventful months and I've experienced and learnt much. I still have 6 months to go, and then a one year bond with any F&B location. But I believe I found something special, and I'm in this path in the long run...
Grade Point Average for NYP Diploma in Molecular Biotechnology - 2.252 / 4.
The feeling of receiving the certificate on graduation day - bittersweet.
Good thing for NS, it took my mind off studies for the time being...
The trouble started when my grades took a spectacular plunge in 2nd year. To cut the long story short, I was a hair's breath away from repeating 2nd year 1st semester. Eventually I did get through, but the damage was done. Even during the final semester, I was close to failing. The prospect of not being able to graduate together with my classmates seemed inevitable. By God's grace, I pulled through. Yet again, irreversible damage done. No way was I able to enter local university with that kind of grades, I don't think foreign universities will even accept me. NS call-up came and I thankfully put aside my academic troubles. For now...
1 year into NS, lao jiao peng status up. Better start thinking what should I do once I ORD. Getting back into biotechnology was out, most of my knowledge has been returned to the lecturers (sorry!). It was here that the chef's job came into light. Yes the job demands long hours and little pay, stress is both mental and physical. I only have to support myself, so why not give it a shot? I sent emails indicating my interest to 3 schools - SHATEC, at-sunrice, Raffles International Training Centre (RITC). Only at-sunrice replied. The other two schools not interested in making business I guess.
OK so I scheduled a school visit to at-sunrice. Had a look around, looks nice and new. Met an old friend even! She has since graduated and now serving her WDA bond. I collected some brochures, asked some questions and left. The school held an open house, so I visited again. Not many people. Small school, not well known (yet), so school population is small, but cozy. Till now, SHATEC and RITC haven't replied me yet. Let's give this school a shot, I thought. Documents to prepare - resume, proof of financial ability, 500-word statement on why I want to become a chef, 2 testimonials, previous academic qualifications, $500 administration fee. Wow so much stuff just for an application to a private school, other schools just see your grades and cash and they accept you. That's not all, the school after looking through all my documents will have to call me for 3 interviews. You heard that right, 3 interviews!
2nd week of April. I was in camp doing my own thing when one of the school staff called. 12th April will be my first interview. Alright time to brace myself. I'm never good with words or expressing myself, so I hoped and prayed for the best. 3 interviewers looked at me and the questions flew - "Tell me more about yourself", "Why do you want to do this", "What's your plan in 5 years time" etc etc etc. I admit I stuttered in the beginning, but felt more comfortable later. Still, I didn't really feel I excelled in that 30 minute interview. Ah well, what's done is done. It was 11.30 a.m. I had lunch at Junction 8. As I was about to pick up my tray, the handphone rang. It was Joanne the admin staff on the other line...
"Hello may I speak to Christian Xavier please?"
"Yes speaking."
"Hi Christian I'm pleased to inform you that you've been accepted into at-sunrice. You'll receive out Letter of Acceptance in a few weeks time."
Moment of stunned silence later... "Erm are you really sure about this?"
"Haha yes I'm sure! You're in. Haha!"
"OK thanks alot!"
"Thank you! We hope to see you again!"
I was sure I could scream for joy. I had to go through 3 interviews, and I'm accepted after just 1?! Someone just pinch me so that I know I'm not dreaming!
20th August 2007 marks the start of my culinary journey. It's been 9 eventful months and I've experienced and learnt much. I still have 6 months to go, and then a one year bond with any F&B location. But I believe I found something special, and I'm in this path in the long run...
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