The Next Top Singaporean Chef Will Be…
by Carmen Lim
@ 09 May 2014
Non-existent? With more and more restaurants popping up around the island, there seems to be much promise in the F&B industry, especially for young chefs. With room for growth and plenty of opportunities, why then is it that there don’t seem to be much rising talents amongst local born and bred Singaporeans? The Sunday Times touched on this topic, and a few factors have been brought up.
1. Uncertainty in their capabilities. Some young chefs who started their own restaurants questions their abilities and connections and service quality, and how it pales in comparison to the top restaurants on “the list”
2. Starting on the path a little later than most chefs. Singaporeans, unlike the French, Italian or Japanese, usually do not set their mind on the culinary career path until later on in their lives. Most of them having first obtained a Degree in something most irrelevant to the industry or perhaps they have already begun a career in another field before deciding to have a career switch. Many Michelin starred chefs or outstanding young chefs in the industry have probably begun their journey from a tender age, starting from the lowest rank in the kitchen and slowly making their way up, which is a stark contrast to the trend we have.
3. Chefs who priorities having a restaurant full of happy customers than being in a list. Pretty self-explanatory, there are some chefs who do not care about the prestige of being on the list, for they could just as easily be crowned as they are overthrown, so what could mean more to a chef than to see his customers satisfied?
4. Disdain for anything local. Whether or not one is proud to be a Singaporean does not seem to make a difference when it comes to forking out premium prices for food created by local chefs. Most people are unwilling to pay $300 for a fancy meal at a fancy restaurant that is prepared by a local chef, but if it was a fancy meal at a fancy restaurant by a foreign chef, they would be willing to pay the same price without even so much as a gasp.
5. The hard work involved is a deterrent to many young chefs. Chefs work hard behind the scenes in the kitchen, often spending 12-16 hours a day in it, and they usually learn progressively, honing their craft little by little. After countless years of repeating a simple task, they can finally do it with ease and finesse and while having it perfectly executed. The young ones these days believe that getting a certificate is tantamount to having sufficient experience to helm a kitchen, and are unwilling to dedicate themselves to the profession.
6. Ease of stigma in having a culinary career. Singaporeans begun embracing the trade about a decade ago, and we are just seeing the first wave of young talent. As long as there are young blood who are passionate enough, and who are willing to put in the effort and build a strong foundation, there may be hope for Singapore to be a gastronomic star in the culinary world.
