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...