CWA: You’re 24 and you’ve aiming for a pretty high goal: to be the youngest chef to win the Bocuse d’Or. How do you feel reaching the finals for this competition and what does it mean to you to do so?
ML: For me having such a goal in life is of utmost important to prove yourself and know where you stand, against some of the best chefs in the world. I am a very competitive person by nature, I am always chasing goals in whatever I do and always challenging myself to be the top. My motto in everything I do is, 'winners makes things happen, and losers let things happen'. I am extremely happy and excited to be in the world finals. Now will be the time to show who I am, and my ability to the rest of the world. This will be my main goal.
What does it mean to conduct cross-country training with a Singaporean chef in Norway? Do you believe the results would be different if you had a Singaporean coach instead of Chef Ulrik Jepsen?
I am based in Norway and working in Restaurant À L’aise, hence I will be doing my training here in Norway.
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Hungry For More
Chef Matt Moran is a household name in Australia, especially in his hometown of Sydney. The chef, who turned 51 this year, is not just known for his work multiple television shows involving Food Like Masterchef Australia, the great Australian bake off and chopping block. The chef is also a well-known restaurateur of a number of successful restaurants, which include aria sydney, aria brisbane, chiswick, opera bar, river bar & kitchen, north bondi fish and chiswick at the gallery. He also owns Aria Catering, an event company, and he’s a part of the International culinary panel in Singapore Airlines.
Compact & Mighty!
Compact. Fast. Modular. Economical. Hygienic. And sustainable. The impossible becomes reality with the ctr from winterhalter: high washing performance and compact dimensions. The CTR rack conveyor dishwasher is the newest in technology that is on offer for the busy chef of today who needs everything at his fingertips.
Across Country Lines
Singapore's glory in the culinary world does not dim even when the chef is based overseas. Chef Mathew Leong, currently based in Norway, and working at Restaurant À L’aise, is the first Singaporean chef to enter with a cross country training from Norway and Singapore. We speak to Chef Leong and ask him a few questions.
Maintaining The Heritage At Home
The Singapore food festival was held virtually this year, and showcased the local talented chefs and their ability to create food that innovated and yet included local flavours within the dishes in masterclasses. We speak to four of these restauranteurs and speak to them about their inspiration and their food.
We Get Up & Nothin' Gets Us Down
Looking forward. It’s a phrase that you can easily splice into the literal meaning: the one where you look at what’s literally ahead of you in your path, or in the future. You can also interpret it as the feeling of optimism, of anticipating what is coming with the new year or in the future. This year has been a bit of a rollercoaster with regards to covid-19, especially with the impact of the disease on the food & beverage industry. Perhaps then it is time to slow down and give thanks, reflect, and talk about what we might see in the future.
Suresh Menon, General Manager, Restobar Holding Pte Ltd
Enjoying California Chardonnay With Meals At Home
Eating at home is now very much a regular activity. Whether the meals are home cooked, takeaways or delivered, enjoying a glass or two of wine with your meals, can be a wonderful way to enhance the enjoyment of your meal at home. California Chardonnay is America’s most popular white wine. There are a variety of styles, ranging from steely, unoaked with hints of minerality, to rich, ripe styles with butter, vanilla and toasty oak flavours. The spectrum of flavours in California Chardonnay, is as diverse as the areas where the grapes are sourced.
Electrolux Professional Singapore Pte Ltd
Mr Marco Pesce, Regional Head SEA & India
Going To California
Daisuke Kawai is the co-founder and Chief Sommelier at La Terre. He’s received numerous accolades that include Best Sommelier of the Year at the World Gourmet Summit’s World Gourmet Awards for 2013, 2017, and 2019, Bar Manager of the Year 2018, Bar of the Year 2018 and Old World Wine List of the Year 2018. He’s been a panel judge at wine competitions such as the Asia Wine and Spirits Awards and has accumulated over 20 years of experience in the F&B industry. We ask him to sit down and taste wines from California, while he shares his expertise and knowledge with the readers of Cuisine & Wine Asia. All these wines are easily available for purchase in the Singapore market, and can easily match with local delights.
Idle Hands Are The Devil's Bakery
One of the biggest things to come out of this lockdown is the amount of time people have to devote to things they’ve always wanted to do, which has included baking. In march 2020, a recent survey showed that the second highest selling product sold so far happened to be bread making machines, showing the interest of people deciding to bake fresh bread and desserts in their own home. We asked three people to show us the sweet desserts they are making at home and why.
THE ART OFTHE SNACK Alfie's Bar + Kitchen
This month's The Art of the Snack takes us to Alfie's Bar & Kitchen where we find out about this organic and sustainable eatery. Chef Darren Pettigrew talks about what we should think about ordering from signature dishes to cocktails and how they have been navigating these past few months!
"Food Raconteur” Ashok Nageshwaran wants to tell you a story.
The Heartful Chef
VIJAY SADHU is a perfectionist. Whether he is standing in the kitchen of one of his many successful restaurants in the United States, competing with Bobby Flay, or simply sitting in meditation, Chef Vijay determinedly puts his heart into everything he does. The result? Great food that is filled with love, hard-earned and well-deserved success, and a daily effort to show up as his best possible self. Sitting at a table at Fausto’s, Kanha Shanti Vanam’s Italian Restaurant, he shares more about his passion for cooking and his journey of becoming a chef with MAMATA VENKAT, how finding a Guru and diving into spirituality changed his attitude in the kitchen, and how all of his experiences have shaped his most important role: being a parent.
Gordon Ramsay – Cast Ironman
Chef Gordon Ramsay took up triathlons to get in shape. It set the groundwork for the most physically demanding show of his career: Uncharted.
THE ART OF THE SNACK
FOR THE ULTIMATE MEAL
A Taste of Home
Chef Kristen Kish brings the flavors of her humble midwestern roots to the world of fine dining.
The Naked Chef Bares All
British food hero Jamie Oliver talks to Paul Ewart about his recent weight loss, struggle to find balance and his mission to inspire healthy eating
Spoonful Of Sugar
Pastry chef Molly Wilkinson has a passion for French pâtisserie and a flair for decoration that took her from Dallas, Texas to Île-de-France, Brigitte Nicolas learns
Óscar Segundo – Xocol antojería
De norte a sur, de este a oeste, ellos son la bocanada de aire fresco en las cocinas de México.
Best New Chefs
De norte a sur, de este a oeste, ellos son la baocanada de aire fresco en las cocinas mexicanas.