What exactly does an executive chef do?
I supervise all the Chatterbox branches, so my daily work includes visiting the branches and monitoring quality control. I usually try to visit two to three branches a day. When there’s a function at a certain branch, I’ll be there. My job is to improve and implement better food for consumers who appreciate modern and lighter food. Chatterbox is very unique because it has maintained its tradition for the past 21 years and it’s still expanding. What’s the most important aspect of a kitchen for you? The quality, particularly of hygiene and safety. As much as possible, we don’t want to encounter food poisoning. I check the floor, ceiling and food in the fridge. We use ‘first in, first out’ standards. What comes in first goes out first. In addition, I usually do food-tasting for the popular dishes on our menu that are important for daily operations. How did you end up as a chef? It was a coincidence. My uncle was a chef and he asked me to join him in the kitchen. I was 16, back then. Event
