KUCHING: There are several reasons to become a chef. One the career prospects are good, and two, there is big money to be made – you can negotiate the pay you want.
Ask master chef Goh Ah Seng, he will tell you.
The chairman and head chef of Hoi Tin Loi Restaurant held a talk on ‘Brilliant Cooking’ at the Kuching Chinese Chamber of Commerce premises here, yesterday (June 22).
A qualified trainer under the skills development department of the Ministry of Energy and Natural Resources, Ah shared with the participants, mostly students, the benefits and prospects of being a chef and his life’s journey as a chef for more than 50 years.
The chairman of the Kuching How Yu Chefs Association hoped to inspire students to pursue cooking as a career.
“It is undeniable that the culinary industry in Kuching is now facing a serious shortage of talent and manpower.
“This may be related to the old-fashioned concept of parents. In the past, many people thought that those with poor academic performance would choose not to go to school and be a chef. In fact, that’s not the case now,” he said.
Goh stressed that as society changed its perception, today’s chefs must also have sufficient skills, and an understanding in cookery and diet.
“As a chef, when you have learned the art and have attained a certain level of cooking skills, you have the right to negotiate an ideal salary with your boss.
“From another perspective, a chef undoubtedly strives for self-improvement,” he said.
Recounting his initial entry into the world of cuisines, Goh said in order to improve, he often travelled all over the world, tasted hundreds of cuisines and observed the strengths of others, writing recipes and creating his own cooking styles.
“I have experienced ups and downs along the way, but I have also survived and persevered. The most important thing about being a chef is to forge ahead, improve interpersonal relationships, and work well together.”
He said obtaining the National Certified Chef certification from the government was also crucial.
“It’s not just beneficial for your career, but the future development of your career,” he explained.
