Albert Tse is no stranger to the World Gourmet Summit Series. Having been in the food industry for more than 3 decades, he is the master when it comes to Asian cuisine. Find out more about this veteran chef who makes a stop over in Singapore once again for the master classes. Can you tell us more about your World Gourmet Summit experience?
For the first six years since WGS started, I’ve worked under renowned chefs from all over the world like France, Canada, Hawaii, China, and Thailand. I’ve gained priceless and invaluable guidance and experience from them. It has been almost a decade ever since, and of course, it’s such a great honour and joy to participate in this event as a master chef.What are you most looking forward to in this year’s series?
Several years have passed since I first came to Japan to develop my career. In the time that has lapsed, I have also learned a lot from Japan. Now, I would like to use this chance (World Gourmet Summit) to showcase all that I have picked up and honed during my stay.
My food is fusion—a blend of both traditional and modern methods. I want to bring out the most natural essence in food and make full use of their colours and tastes to build up a most remarkable palette. I am looking forward to showing people that food can retain its most basic properties, yet look and taste something spectacular, healthy, and tantalising. What are the variety of cooking styles and presentations that you have mastered?
For me, nutrition is key. Using the freshest foods, combined with the most trusted techniques, I try to produce something both enriching to the body and five senses. Every dish has its own special benefiting traits to us if we, as chefs, know how to utilize both our skills and presentation aesthetics. We can not only entice the majority, but also allow them to be fully aware of how truly good the food is.With everything that you have accomplished throughout your career, is still there something that you’re aiming for?
I personally feel that I have attained all of my goals and have reached the pinnacle of my career. I am happy at where I stand. I have had a lot of support, rapport, and acknowledgment during my training as a Michelin star chef and at present. Of course, that does not mean I will simply rest on my laurels. I will strive to produce newer and more innovative dishes as well as bring Asian food to the next level. What’s the best and worst thing about being a Chef?
As a chef, I feel that the greatest aspect is in that we not only respect our duties, but also our ingredients and recipe
, the very core of which make up the most ingenious dishes. Every good chef knows how to appreciate his scope of work and to really bring out the best in everything; from the simplest to the most complex of foods.
As for the downside, I think many people look down and even belittle our occupation. It is a pity that many cannot look beyond the surface of what goes on in the kitchen. Also, a lot of chefs waste what they have and do not know how to make full use of food.What is your advice to those who would like to be chefs someday?
Value, respect, and honour your position as a chef without begrudging how much effort you put in. Your sweat and tears will always pay off no matter what. Be courageous and always look forward in your craft. Don’t be afraid to try new things. Know how to utilize everything such that your dishes not only complement, but also stand out. Country:
China BlueHosted at: Golden Peony, Conrad Centennial SingaporeEvents Information
Saturday, 28 April - Wednesday, 02 May 2012Masterchef Albert Tse - Epicurean Delights
Thursday, 03 May 20122éme Grand Chapitre, Singapour Sabre d’Or featuring Three Chinese Masters
You might also be interested in: