chef khai brings a fresh and unique style to the team of Zwilling J.A Henckles. Since then he delighted his customers with his creative recipes that blend a wide variety of ingredients with different culinary techniques. His fusion style features delicious combinations of Nyonya, Indian, Chinese, Malay, Mexican and Western cuisine.In just 18 years, Chef khai has furthered his skills extensively upon completion his formal education in hotel management and culinary arts from malaysia and thai. His practical experience includes orchestrating hotel and restaurant kitchen brigades, restaurant management consulting, and catering for high-profile clients.chef khai also award wining chef in culinaire malaysia in year 1997 and 2009, Chef khai creates innovative menus prepared to the highest standard of quality for your enjoyment and now Chef khai has been spent working as executive chef for four years in Petronas Twin tower,former Executive sous chef for Concorde hotel in Kuala lumpur Air port and been working for 2years as Senior sous chef for Sheraton Qatar Convection Center and Oasis Boutique hotel in Saudi Arabia.Chef khai is currently doing freelance chef instructor at 19culinary studio in Damansara ,but now will share new experience with people who love to learn food at our brand new studio in twin cooking class
http://www.at19culinary.com
http://www.at19culinary.com
WANABE A CHEF ??
tice moves on to. More time is spent here due to the complexity of the job. Cooks are taught how to create, create, and present their desserts. Cakes, pies, pastries, custards, and ice creams are just some of the items that a chef will learn about here. The line or galley is where a majority of the entrees are prepared. On the line, a student will learn how to cook quickly, efficiency, and master the recipes. In most cases, this is where the greatest amount of time will be spent. The back refers to the back of the kitchen, where the work consists of food preparation for the line and pantry. Cleaning, cutting, and portioning of vegetables, meat, and seafood occur in the back. Preparation of items such as soups, sauces, pasta dough, and bread dough also take place in the back. After the prospective chef has spent a given amount of time at each station (usually three to six months), they learn how to manage the kitchen as a whole. Food cost analysis, job safety, menu conception, employee management, ordering, and general logistics are learned during this time. Now that a future chef has been taught nearly everything they need to know in order to succeed, they must be willing to work very hard.
According to Chef khai, to be a chef is not that easy.He states that one should expect to work fourteen to sixteen hour days for six days a week, and sometimes- even more for the first few months. During this time, employees are taught the recipes that have been chosen to appear on the menu, to implement the techniques that are to be employed in the kitchen, and sous chefs are appointed or hired. Not only is the workday long, but the work itself is grueling as well. Nearly the entire day is spent walking or standing. The job is mentally taxing as well. Stressful situations are frequent, and improvisation is common mainly because there is no room for mistakes. Although the work is difficult, the rewards are well worth it.
Here are some examples of how these subjects relate to becoming a successful chef:
History, cultural studies, geography, science, economics and politics.
A chef needs to know history and have some knowledge of other cultures and their philosophy to be able to understand why particular foods are used the way they are in different cultures. Such as why some cultures have developed meatless diets - some based on corn, others based on rice and legumes - and still others on cassava.
Why ancient cultures were able to survive on rice or corn diets, but when others tried this same diet without the culturally related processing techniques, they became seriously ill. An example is that the traditional Aztec and Mayan techniques of processing corn avoided the deadly disease pellagra, but European immigrants suffered from pellagra when they ate a diet based on corn without using these processing techniques.
Why some cultures eat beef, some primarily pork, and others lamb. Why and how some cultures use cow's milk, others sheep's milk or yak milk, some mare's milk; and some both blood and milk from horses. Why cheeses made from these various milks have the tastes and textures they do, and why some cultures never developed cheese.
math, science, biological sciences
How to increase or decrease recipe quantities - especially those for baked goods. How to adjust recipes for high, of even very low altitude cooking. At 10,000 feet, water boils at 192 degrees F - what effect does this have on baking, boiling etc.
math, economics, and even politics
How to figure out food cost, how to develop good food purchasing practices and methods. How to deal with food purveyors. If you can't make a profit for the restaurant you will be out of a job sooner or later.
politics, human relations, cultural studies and again, economics and math (i.e. what will your solution cost)
How to deal with employees of varying cultures. How to deal with customer complaints. How to develop a menu for a wedding party at your restaurant whose members are: Kosher Jews; Romanian; Egyptian; Canadian; Creole, Cambodian, etc.
art, cultural studies, biological sciences
How to make food look as well as taste good and maintain good nutrition..
As you can see, with a proper education, training, and hard work, a career as a chef can be an extremely rewarding experience. The preparation of food is not only a job that satisfies peoples hunger, it is also an art, and the chefs are the artists.
A chef needs to know history and have some knowledge of other cultures and their philosophy to be able to understand why particular foods are used the way they are in different cultures. Such as why some cultures have developed meatless diets - some based on corn, others based on rice and legumes - and still others on cassava.
Why ancient cultures were able to survive on rice or corn diets, but when others tried this same diet without the culturally related processing techniques, they became seriously ill. An example is that the traditional Aztec and Mayan techniques of processing corn avoided the deadly disease pellagra, but European immigrants suffered from pellagra when they ate a diet based on corn without using these processing techniques.
Why some cultures eat beef, some primarily pork, and others lamb. Why and how some cultures use cow's milk, others sheep's milk or yak milk, some mare's milk; and some both blood and milk from horses. Why cheeses made from these various milks have the tastes and textures they do, and why some cultures never developed cheese.
math, science, biological sciences
How to increase or decrease recipe quantities - especially those for baked goods. How to adjust recipes for high, of even very low altitude cooking. At 10,000 feet, water boils at 192 degrees F - what effect does this have on baking, boiling etc.
math, economics, and even politics
How to figure out food cost, how to develop good food purchasing practices and methods. How to deal with food purveyors. If you can't make a profit for the restaurant you will be out of a job sooner or later.
politics, human relations, cultural studies and again, economics and math (i.e. what will your solution cost)
How to deal with employees of varying cultures. How to deal with customer complaints. How to develop a menu for a wedding party at your restaurant whose members are: Kosher Jews; Romanian; Egyptian; Canadian; Creole, Cambodian, etc.
art, cultural studies, biological sciences
How to make food look as well as taste good and maintain good nutrition..
As you can see, with a proper education, training, and hard work, a career as a chef can be an extremely rewarding experience. The preparation of food is not only a job that satisfies peoples hunger, it is also an art, and the chefs are the artists.
Chef to LECTURER ???
I believe that a teaching is a life-long commitment to the personal, emotional, and academic needs of students. Teachers must be dedicated and love their work - don’t look at it as a job
