I first met Janice more than a year ago, when she was shlepping away in the kitchens of Les Amis.I then ran into her again when she was helping Chef Justin Quek prepare a dinner for some private banking clients.A good chef friend then arranged for me to work at one of his friend’s places but I had my heart set on at a top dessert restaurant.
I kept trying to come up with ideas and proposals that I would show my father.
For a while, I wanted to open a sandwich shop but the numbers just wouldn’t tally. It’s a frozen cylinder of orange juice filled with vanilla liquid… It’s served with orange flower water gelee, roobios foam, and butternut squash puree.
A: It was actually only 2 years ago, when I was 22.
I was still in NUS (National University of Singapore), living in Melbourne on an exchange program.
He said that I should keep whatever I wanted to make as simple as possible.
Which is something I would hear from both Gunther and Chef Sam Leong (who was a judge on the TV show) throughout the competition.
When I first joined the show, I would try and put everything on one plate.
Sam would tell me to remember simplicity was the key to a great dish. He said that I should just stick to what I’m good at. After the show, I went to New York, where I worked for Will Goldfarb at Room 4 Dessert, followed by a really brief stage under Wylie Dufresne and Alex Stupak at WD-50. I actually planned to do a at Chika Licious but the day before I was supposed to leave Singapore for NYC, they called and canceled my stint.
The very last thing you want when having dessert is to feel uncomfortably full afterwards.
These desserts were good, slightly sexy and left you satisfied without wearing you out.
But the minute I finished, I ran right into the kitchen. After that, I came back and spent 6 months under Gunther Hubrechsen at Les Amis. A: Actually, I would have preferred to go into cooking (savory food), but the scene is just so competitive. I followed a friend who really wanted to be on the show.