Man in White

Being real is what is important - Gavin Rossdale

 

Chef Edward Chua - With over 18 years in culinary industry, his passion for cooking and culinary arts grew and he work his way up to  an Execeutive Chef post. Being nominated in Hospitality Asia Platinum Awards. His dedication towards culinary wont easily faded away over time.

1. What did your intention in creating a dish to be and how was that creativity change over the years?

Ans: My intention is basic need to satisfy the customer and own satisfaction. Over the year the creativity have change from the traditional way of meat, vegetable and starch to a more refine in presentation of the dishes. It is from satisfying of stomach to satisfying eye appealing before stomach.

2. Which nationality that has been the most exceedingly difficult to serve according to their way of eating culture?
Ans: Jews. Due to their religion some of the foods like the fish have to cook uncut/unclean.

3. What country do you think is the most misunderstood by Singaporean?

Ans: Indonesia and Malaysia as these two country food are as such that the citizen of the country will presume that the food is their native food.

4. What is your favourite off the shelf junk food, your guilty over process pleasure?

Ans: Potato chip. Eat first then think later.

5. Who are you really? Despite the designation that you have or your signature that required in all the reports, invoice etc, is there any internal struggle, have you ever think that your name influence more than your own food creation? Do you still have the passion to experiment with new recipes ?

Ans: If given the most exposure in media, the name will influence more than food. ONCE A CHEF ALWAYS A CHEF.

6. Food is one of the culture identities, choose 3 dishes to spark interest expanding our horizon?

Ans: ramen, ayam penyet, roasted pork.

In your rare moment at home, what do you cook?

Ans: No, got ban to use the kitchen at home, too messy after use.

7. When you travelling, how you discover the city local food, how you do the research?

Ans: Look up the city map for any recommendation or by friends’ recommendation.

8. How you define winning in cooking?

Ans: When you see the plate is completely empty when remove from the table. That is winning without medal.

9. What food do you hate to admit that you love?

Ans: Nil, all food is the hard work of a person.

10. What do you think you be doing if you weren’t a chef?

Ans: Cheftrepreneur

11. Do all chefs are naturally arrogant or they/you just do it for the image?

Ans: It’s only a few bad apples in a whole basket.

12. If you knew a meal is going to be your last, what would it be and who will make it for you?

Ans: Mom cooking.

13. Why people nowadays suddenly “care” about chef or this profession ?

Ans: It is the need for the industries as the education level is getting higher and vast choices of career with stable hour and highly pay job, thus the SCA chef need to promote the industry to attract the young job seeker.

14. Beside oyster, what food are good aphrodisiac and why?

Ans: Chocolate as it make your heart feel sweet.

15. How many people have you had to fire?

Ans: 14 peoples, 13 due to down size of manpower and 1 due to dislike of the supervisor.

16. Have you ever hit rock bottom? if yes, How long did the slump last?

Ans: 9 months

17. What do you think of budding chefs using cook books?

Ans: it is a good start for them if they do not have a mentor and even experience chef sometime refer to them for inspiration.

18. How you maintain your passion towards this industry?

Ans: $$$$$$$$money

19. What kind of dish will you recommend to a guy for him to cook so he could impress his partner?

Ans: Any kind of dishes that he is comfortable in doing be it if it is just only a fried egg. The partner will appreciate it, as this is the first dish that is cook by the person that care other then their parent. hahhahahhaha