No Degree Required: How I went from reluctant culinary student to chef with plans to open a restaurant

Being a chef was never on my radar until I entered the Institute of Technical Education (ITE).

I wanted to work after my N-Levels, but my mother insisted that I continue with my studies. She encouraged me to pick up a skill.

So, I enrolled at ITE at 17 and got into a National ITE Course (Nitec) in Western Culinary Arts at ITE Clementi in 2011.

Even then, I wasn’t interested at all. I went to school and just hoped to pass.

It was in my second year that everything changed.

I was serving my culinary internship at a European restaurant in Raffles Place when I discovered that I actually liked cooking.

During the six months there, I spent long hours with the chef and realised that this, and the fast-paced environment, created a special bond among the kitchen crew. It sparked my love for cooking and motivated me to do better.

After completing my Nitec in 2012, I trained for the 2013 WorldSkills Competition in Leipzig, Germany, where I achieved a Medallion for Excellence.

I went on to do my Technical Diploma in Culinary Arts at ITE College West the following year and had the chance to take part in a culinary cook-off organised by celebrity chef Gordon Ramsay in 2014.

The challenge was only revealed on the day itself — we had to cook eggs in three different ways in 10 minutes.

I had then only just learnt the different techniques and even encountered some technical difficulties during the competition. But I won the cook-off and got an internship at Ramsay’s Bread Street Kitchen at Marina Bay Sands for a month.

I was very happy and excited. I certainly didn’t expect this win would lead me to more opportunities.

I obtained my diploma in 2015 and did a four-month internship at a three-star Michelin restaurant in Valence, France under renowned chef Anne Sophie Pic.

It was a good learning experience, but certainly very challenging.

I struggled with the French language. I understand basic kitchen terms but to receive instructions in French while keeping up with the fast pace in the kitchen was not easy.

However, I did learn a lot about French culture and cuisine, station placing, and new cooking techniques, which helped me during my career.

After returning to Singapore, I worked at fine dining restaurant Les Amis for two years before heading Elfuego by Collin’s for three years. My last stint was at French restaurant Ce Soir — I was there for two years and left last November as I plan to set up my own restaurant. 

This has been a dream of mine since I entered the industry.

There are definitely huge risks and challenges that I will face, but setting up a restaurant provides a platform for me to put what I’ve learnt into good use. I also hope that doing so will inspire others to pursue their dreams.

I looked at over 50 places before finally finding a suitable one in terms of location and price. If things go smoothly, I look forward to opening in May or June this year.

What I enjoy most about cooking is coming up with new dishes and the different ways of executing them. The whole process excites me. I also find that taking part in competitions forces me to think out of the box to create top-level dishes.

In the eight years since I entered the industry, I’ve taken part in several competitions: I was the first Singaporean to win the Young Talents Escoffier Asian trophy in 2017 in Hong Kong and the international leg in Zurich, Switzerland the year after. That is probably my proudest moment.

As a chef, I normally spend more than 12 hours at work. Often, we sacrifice our personal time, especially during festive periods. Despite this, my love for food and commitment towards my guests are what keep me moving forward.

My family are very happy with how far I’ve come, though they do wish they could spend more time with me. 

Cooking is an art form. It requires a lot of passion. If you intend to enter the industry, you really must love it. My advice — enjoy the process and manage your mental and personal health. 

ABOUT THE WRITER:

Koh Han Jie, 30, has been a professional chef for eight years and is in the process of setting up his own restaurant. 

If you have an experience to share or know someone who wishes to contribute to this series, write to voices [at] mediacorp.com.sg with your full name, address and phone number.