The career choices we make are often deeply rooted in our childhood or upbringing. Whether we become an architect, doctor, entrepreneur or a chef – when looking back we often see the path more clearly than we did in the moment. We talked to several Clubvivre chefs about why they have decided to become a chef.
The Kitchen Stage
The life in the kitchen has often been compared to the theatre, as there is plenty more work going into something than meets the eye. Hence, it isn’t so surprising that several aspects of both worlds overlap. Chef Andrew Ng, for example, started out in the art and media world as a stage manager before he changed to become a chef mid career.
“I was looking for something exciting, and I was already cooking a lot and love to cook and eat. Cooking is something I can do well and I love creative experimenting putting things together.” He didn’t say no as the opportunity come around to become a full-time cook.
Italian Chef trapped in a Chinese Body
Chef Felix Chong has been listed as one of the top 5 rising chefs of the year in Singapore. He describes himself as an Italian chef being trapped in the body of a Chinese man. His motivation to become a chef was already fuelled at a very young age. “I love to eat,” says chef Chong. “I always liked to share the joy of having a good dining experience with people.” He finds a continuous joy in what he does, which isn’t the case for everyone. “Of course it is really motivating to have clients complement your food, it keeps you going as a chef,” explains chef Felix.
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Bon Vivant was launched by Clubvivre
It isn’t very uncommon that children help their mothers cooking when they are small, however not everybody becomes a chef. Joan Cabot had the incentive to work with food already very early on. “Since I was very young I knew I wanted to be a chef, totally out of passion,” explains chef Cabot. “I used to help out my mom a lot as well and always loved eating. In my family there was always a lot of passion for food, as my mom and grandmother would cook a lot on weekends.”
Chef Kingsley Tan was initially not really convinced of his now chosen profession. “It was my wife. She is a chef too and got me into this line. Initially I was not very interested, but when I started out I took notice of the chefs around me. That was how my interest grew.” Chef Kingsley explains that he was amazed how ordinary ingredients can be combined and presented. He got instantly hooked and wanted to learn how to replicate it all.
“Now my wife has stopped working as a chef and is taking care of the kids. Although I am the chef in the family now, she is still the acting chef at home, making delicious homemade meals.”