Marcel’s Monthly Chef’s Table – Selected Chefs Are Dishing Up Some Bites For Your Brain
In this eighth edition we are going to meet Chef Gerald from Malaysia. I met Gerald many years ago when we both worked together for a large beach resort in Kota Kinabalu, Borneo. Gerald is a very talented chef with great creativity. I personally have learned a lot from him. His ability to think outside the box is impressing and is always reflected in his menus and presenations.
And now, let’s dig right into it and see what Gerald has to say:
Gerald, how did you start?
“Since I was young my goal was always to become a chef. I loved to cook and bake. After my graduation I chose to be a chef overseas. During that time I also learned about Italian food, pastry, fine dining, Mexican food and how to make ice cream.”
What made you decide to become an expat?
“When we work overseas, we can learn a lot about different cuisines.”
Being an Expat, what is it like?
“My overall experience in working overseas gave me the opportunity to learn many things about cooking and baking. Molecular cooking especially fascinated me. Even if it is hard at times, when you have your passion, things become easier.”
Tell us about your challenges.
“Molecular cooking was definitely a challenge for me to understand first. But it was worth all the way. It was great to learn something which goes beyond my imagination. There are thousands of different chemicals we can use in cooking and baking today. I am still learning today how to combine ingredients properly.”
Any other advice for the youngsters, or others?
“Don’t easily give up on learning. Learn from the basics up. As chefs we always aim for high positions.
Remember: if you don’t learn from the basics up then you will never get to the originality of a certain dish.
I learned the traditional way of French cooking. It was more difficult than I thought it would be, but I never gave up. I kept searching and learning from the bottom up. Don’t count minutes in the kitchen. Always watch what your senior is doing, so you are able to understand and learn.”
How can your story inspire others?
“Becoming a good chef is certainly not easy. Focus on the basics. Keep learning, because until we grow very old, we never finish learning. I worked for large hotels overseas and I have been learning for twenty-six years now. I keep learning and I keep being patient. I am grateful for what I have seen and learned so far. Always remember: never give up and never stop learning!”
Thanks for reading this post!
Photo by National Cancer Institute on Unsplash
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Marcel
