Fine dining is often perceived as a high-class, sophisticated way of dining. Let’s hear from one of the chefs behind this art form.
Today we made a visit to one of Republic Polytechnic’s two popular fine-dining restaurant, Oliva. We had the opportunity to chat with Justin Chua, a Head Pastry Chef and instructor, or facilitator, for the students from Diploma in Hotel and Hospitality Management, under School of Hospitality (SOH).
According to Chef Justin the special aspects of fine dining would be the atmosphere, presentation of the food and the service.
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| Chef Justin Chua! |
Check out our interview with him below!
Q: Tell us more about yourself.
A: I bake, specialising in pastry-making ever since the days when I taught in ITE and SHATEC. However, when I came to RP, I also picked up cooking skills besides baking. I actually have a background in engineering and worked as an engineer for more than ten years, before finally realising that it wasn’t my passion. Thus, I started afresh and began my training in hospitality. I think my decision to join the hospitality field was partly influenced by my family. Pastry-making is something that requires a lot of patience and passion, but the result is always satisfying, especially when you see the customers eat the pastries wholeheartedly. You feel a sense of satisfaction and achievement. That’s why I enjoy creating pastries, even up till today.
Q: Why did you decide to become a chef, and also a facilitator in RP?
A: I’ve been in this industry for more than 15 years. As for my engineering background, I quit it and enrolled in a diploma in pastry making. During the time I was there, I happened to meet a very good teacher who taught me well. Thus, I’ve also spent a lot of time working towards my goals and scored well in the end. It was then that one of the teachers spotted my talent and told me that I could be a good teacher. So, fast forward a few years, the trainer met me again and asked me to go back to teaching. I rejected his first few approaches, but after the third approach I felt that I was ready for a teaching career. Thus, I fulfilled my ex-teacher’s wish for me to teach and did just that. I like teaching youngsters my craft because I also can learn a lot, through two-way communication between us.
Q: What’s your opinion on fine dining and regular dining e.g. eating at hawker centres?
A: Fine dining is about the service, quality of food and presentation. It emphasises on taking one’s time while eating, unlike regular dining, where you eat quickly and rush to leave. For fine dining, it’s more important that you appreciate the chef’s food preparation and creations for you.
Q: Do you have any bakeries to recommend?
A: Frankly speaking, I prefer my own creations over others’. However, I’ve ever encountered people who recommend different bakeries with positive claims, but after I’ve tried them, most of them tasted average at most. For instance, do you recall how there was a craze for macarons a few years ago? The macarons sold here are actually made by me and most VIPS whom I baked them for loved them. So, overall, I think good pastries are a personal preference as different people like different things.
Q: What’s your favorite hawker dish?
A: Chicken rice! *laughs*
Q: Which do you think is more important, taste or presentation?
A: Firstly, taste is the most important. That is followed by presentation, which shows the cook’s dedication and passion for the food to be served to the person that is eating the dish.
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| Presentation of Tiramisu done by Chef Justin |
Q: How will you describe fine dining in one word?
A: ‘Service’. ‘Or ambience’.
A: ‘Service’. ‘Or ambience’.
Q: How will you promote fine dining to someone who has never experienced it before?
A: You get the chance to appreciate what the chef has prepared for your meal and enjoy the dishes slowly without any rush to finish everything as quickly as possible, which is what many of us do almost all the time.
Want to find out more? Visit:
Oliva
Republic Polytechnic
Block E1, Level 10
9 Woodlands Avenue 9
