The Bocuse d’Or is one of the most prestigious – and rigorous – culinary competitions in the world. Founded by the father of French gastronomy Paul Bocuse, the competition brings together 24 talented chefs from around the world where they each have to prepare two recipes in five hours and 35 minutes precisely.
Mathew Leong is one of them. At age 26, he will be the youngest Singaporean chef based in another country to make it all the way to the finals in Lyon, France.
It has been a long journey, one that began when he was just 13 where he took part in his first culinary competition – and won. Although he did not win again the next year, his talent caught the attention of the competition judge and local veteran chef Jimmy Chok.
“I remember I was in awe the moment I stepped into his kitchen because it was my first time being in a professionally run kitchen. Chef Jimmy Chok taught me a lot about the culinary industry during my one-day tour at his restaurant. This experience ignited my passion to be a chef,” says Leong. “If it weren’t for this opportunity, I would not be where I am today”
After graduating from secondary school, he worked for chef Chok who became his mentor. Leong went on to earn a diploma in Culinary Arts at SHATEC and had various stints in Singapore kitchens such as Tippling Club and Open Farm Community.
Broadening his horizons
This story is from the August - September 2021 edition of Epicure Magazine.
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This story is from the August - September 2021 edition of Epicure Magazine.
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