Cover Photo: Unsplash/Sebastian Coman Photography
Photo: Unsplash/Sebastian Coman Photography
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Our Off Menu KL 2023 chefs share their wisdom for those who are looking to get a start in the culinary industry
Over the last few decades, the culinary industry has grown to be a pillar of popular culture, appealing to a wider audience and talent pool than ever before. Thanks to the popularity of cooking shows, the rise of celebrity chefs, and other similar phenomenons, the allure of cooking and the chef profession has reached new heights.
However, anyone in the industry will tell you it’s not as pretty as it seems on TV. Between the stove burns and callused hands, chefs often find themselves on their feet for nearly 18 hours a day and exert themselves emotionally, mentally and physically.
Read more: Off Menu KL 2023: Meet the 10 chefs in our star-studded lineup
But through all the hardships and tribulations, chefs often find their hard work paying off in the satisfaction of sharing their love for food with others. We asked some of our Off Menu KL 2023 chefs for their best advice to budding chefs.
Yavhin Siri, Nadodi
Above Yavhin Siri
Yavhin Siri
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“Don’t discount the importance of hard work and never stop learning. Cultivating a sense of curiosity and questioning everything are equally as important as well. There will be times when you may feel that it’s too hard, but hard work does pay off!”
Mark Tai, Cloudstreet
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Mark Tai
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“Always ask questions while at work and bring a notepad and write down the things you have learnt and seen. Also, learn how to sharpen your knives and have them sharpened daily. Most importantly, stay healthy and exercise as having a healthy body is the key to thriving in this industry.”
Marvas Ng, Path
Above Marvas Ng
Marvas Ng
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“Follow your heart, set long-term goals, and stay focused. Don’t be afraid to explore your creativity and provide value-added contributions while staying driven.”
See also: The best KL-style Hokkien mee in Singapore, according to local chefs
Shaun Ng, Hide KL
Above Shaun Ng
Shaun Ng
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“The food and beverage industry is a tough one that needs dedication and discipline. Oftentimes, I see fresh graduates in Kuala Lumpur applying for jobs and asking for a work-life balance, but this might not be the industry to ask for an easy balance.
As a young chef, you will need to put the hard work in now, working the long hours, standing for more than 14 hours a day, and more, so you can reap the benefits in the future. Take advantage of the fact that your body is still able and fit to withstand the demands of the career and recover from them.”
Maxine Ngooi, Tigerlily Patisserie
Above Maxine Ngooi
Maxine Ngooi
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“Stay passionate. Passion is what fuels your creativity and drive in the kitchen. Never lose sight of why you started cooking in the first place, and more importantly, never lose sight of your dreams.”
Above Off Menu KL
Off Menu KL
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Off Menu KL 2023 will be held in partnership with the Singapore Tourism Board and take place at Sentul Depot in Kuala Lumpur. Free flow beverages will be pouring all weekend long, courtesy of our beverage partners Hennessy VSOP, Chandon Garden Spritz, Hennessy, and Minuty.
The session on November 3 is completely sold out, but tickets are available for the remaining sessions on November 4 and 5.
Date: November 3-5, 2023
Time: 2pm-5pm (November 4), 8pm-11pm (November 3, 4, and 5)
Venue: Sentul Depot, Kuala Lumpur
Theme: Souk Bazaar
Price: RM600; RM650 at the door
Secure your entry with an advanced ticket purchase and be part of this epicurean gathering. Get your tickets to Off Menu 2023 here and for more information on the event, click here.
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Amanda is a KL-born and raised third culture kid, who lives to eat. If not found reading, writing for Tatler Dining, or snacking, she is most likely playing with her dog, Katsu, sourcing new Birkenstocks, or looking for a new restaurant to venture to.
Follow her on Instagram at @feedingamanda.
