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He joined the hotel in March this year as a commis cook - the most junior cook in the kitchen - and was promoted after three months to the position of cook. His job is to serve up cold dishes such as salads.
IN chats with him to find out more about his chosen profession.
IN: When did you start having an interest in cooking?
Jasper: I was in kindergarten when I started helping my father in the kitchen. Since then, I've always helped him out.
IN: Why does cooking interest you?
Jasper: Cooking allows me to learn something new every day. There are so many techniques to learn. And it goes beyond just learning about food, it's also about learning how to plan a concept for a restaurant.
IN: What are some of the challenges you face in your job?
Jasper: The loss of time spent with loved ones. The job requires me to work shifts and at weekends and public holidays. So this means I can't spend time with them when I'm working on those days. The other challenge is that I work in a hotel located within the airport. There are times when I have to work overtime because flights are delayed and we have to ensure that the restaurant stays open so that passengers won't go hungry.
IN: What was the strangest thing that happened to you on the job?
Jasper: When I was an apprentice, I opened this box of yabbies - a species of crayfish - and when I reached in, one of them latched onto my finger with its pincer. It was really painful! I was trying to shake it off for a few minutes before the butchery chef told me to put my hand in a fish tank. When I did, the yabby just let go and swam off.
IN: What was the weirdest ingredient you have had to use?
Jasper: The sea urchin. I had to dig out four to five rows of teeth before it could be served.
IN: What are your aspirations?
Jasper: I want to be an executive chef in 10 to 12 years' time. But I also have another dream - to be a culinary skills lecturer.
IN: What advice would you give to a person who wants to become a cook?
Jasper: To work as you study. It is important to gain experience in the kitchen even before you start working officially.
| Jasper's journey to the hotel kitchen |
It took about 17 years for Jasper to realise his dream of becoming a cook. IN tracks the route that he took to get to where he is today.
Early 1990s: Started in the kitchen by helping his father at home.
2001 to 2002: Offered Food and Nutrition for the O-level examinations, the only boy in his school to do so.
July 2003: Began studies for the Diploma in Culinary Skills at Shatec Institutes.
September 2004: Began his apprenticeship in the kitchen at The Fullerton Hotel.
June 2005: Completed apprenticeship and graduated from Shatec Institutes.
2006: Became president of the Singapore Junior Chefs Club - a club for cooks under 25.
March 2008: Began work as a commis cook at Crowne Plaza Hotel's cold kitchen preparing cold dishes for the hotel restaurant, Azur, and other hotel functions.
June 2008: Promoted to the position of cook. |
This article was first published in IN, a publication of The Straits Times, on Nov 10, 2008.
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