Page 46 - CWA MAY-JUNE 2020-v2

私

厨

私

房

菜

top image 14. Teochew vegetarian pot with abalone

Luxuriate at Lush Epicurean “Do you want to know and private dining menus more expensive than what
about private chefs being the Navy SEALS of the is available in restaurants, but also something that
chef world?” asks Chef Eric Low, Chef-Owner of gets misunderstood. “The cost is due to the amount
Lush Epicurean Culinary Consultancy. “A lot of of labour and building a meal from scratch. The
people don’t understand that. We don’t have land- whole point of private chef is exclusivity and privacy,
based support, it’s very tough. Everything has to and when we are holding this event, we don’t have
be made from scratch. Imagine being in the Greek any other income coming in.” Chef Low explains. “In
Islands where your boss decides he wants a cake Europe, and the US, the cost of hiring a private chef
and you’re in the boat, having to make everything and menus are generally higher than restaurants.
from scratch. In places like hotels, you can easily Nobody sells it at restaurant or below restaurant
call your supplier and they can provide it but it’s rates. It’s (commercial) suicide.” He attributes the
harder for us. We’re a skeletal force, around 4-5 lack of understanding to the infant stage of private
man operation. We’re multi-skilled, multi-talented, dining scene in Singapore and wants people to
and we have to be ready at the drop of a hat.” understand the value of having a private chef. CH
In the quiet neighbourhood where Chef Low resides, “Private dining is really exclusive in
the man is laying into the issues private dining and other countries, and many do this as
chefs who indulge in it face. And he has a lot to a form of hobby instead of a fulltime
say about private dining or being a private chef in job. It’s a side-gig. And private dining
Singapore. How different is being a private chef in chefs deserve to charge more for
comparison to working in a commercial kitchen? A their skill, knowledge and labour.”
lot and it’s not just about equipment. “For example,
microgreens,” Chef Low gestures to the crispy 曾经在船上当过厨师，受过“特种部队”的厨艺
crayfish he’s served with kumquat marmalade and 训练的他~刘奇荣师傅就是今天我们要采访的另
一个私厨了。常在电视节目上看到刘师傅教人烹
fresh pomelo sacs, which is resting on a bed of finely 饪的他，感觉上什么食材到他手上都可以变成一
chopped cucumber. “Not a single microgreen on the 道美食。原来他分享到，当他在船上当厨师长的
dish.”He explains that chefs who work in commercial 时候，没有像在陆地上当厨师那么简单，如果厨
kitchens are more able to use microgreens in their 房的器材坏了，无法修理了，你要用什么来代替
food thanks to being more able to use them and 此器材，又或者如何改变烹调手法就完全靠你的
being able to get them at bulk prices. But not having 临场表现和你经验了。我想这是位私厨必须具备
microgreens available does have perks: it keeps 的心里建设，处变不惊，处之泰然，最重要的是
knife skills sharp and helps make proper garnishes. 你依然可以端上一道好料理。志伟
It also makes menu creation for the private
chef more fluid, to reduce ingredient wastage. Lush Epicurean Tel: (65) 6453 3898
This skill and experience makes private chef menus https://lushepicurean.com/
WWW.ASIACUISINE.COM