Chef Anderson Ho

1. Why (and how) did you become a chef?
I was working as a part time waiter while studying Hotel Management and found out that I prefer the artistry and culinary skills that the kitchen can offer. So I enrolled in Shatec and the rest is history.

2. Tell us a little about your days at work, and what you enjoy most about your work?
Attend the production kitchen’s morning briefing to be informed of the flight schedule changes, menu change, compliments, complaints etc. Since the nature of my job is very much project base, so the day-to-day challenges are very different and it involves many meetings, planning and strategizing to ensure that the F&B project is completed on time with positive result.

Planning stage where one requires lots of market research and over-seeing a project from a helicopter view to eventually zooming into the details. Learning to handle projects by looking from a bigger picture that involves many parties instead of solely focusing the myopic view of one singular section.

3. What is your culinary philosophy?
Be curious, always be curious and inquisitive; by that I mean you must always have an open mind and be ready to accept new food trends, technique, unusual ingredients, new interpretations of the classics and on the look out for new & exciting chefs in the culinary scene. Read, travel and eat!

4. Throughout your chef profession, what is one unforgettable incident that left a deep impact on you? Please share.
Burnt out! A lot of chefs do face this problem and many have changed career mid-way and I was no exception. Thankfully, the drive and passion for food, and with the support and encouragement of chef mentors; I persevered.

5. Other than cooking, what are your other hobbies? What do you enjoy most?
I enjoy sports and most involve rackets: badminton, tennis, table tennis and soccer. Food styling and fishing.

6. Are you single/married/with family?
Taken!

7. Why are you proud to be a chef?
Chefs nourish one’s stomach and soul. Food is magical in a myriad of ways as they often evoke one’s senses and feelings. Good food more than often brings back fond memories and brings smiles on most people’s face. Children happily carting away plateful of sweets and chocolates from the buffet counter, smiling gleefully at their frowning parents; restaurant patrons enjoying every tasty morsels of creation from the dégustation menu, exquisitely put together by an expert team of chefs. You see the picture! Without a doubt, chefs are often directly involved in bringing smiles to many people’s face, so yes, I am proud to be a chef.

8. What piece of advice would you give the young chefs today?
Be humble, learn and absorb all that you can like a sponge and be patient. Build a sound foundation and when you reach the top, you are on solid ground.