Kitchen Talks: Eli Kirshtein | OpenRice 新加坡開飯喇

You may remember Eli Kirshtein as a contestant on Top Chef Season 6. Though he didn't win the title in the US-based reality cooking show, it certainly catapulted him into one of the most promising chefs we should all watch out for. Here in Singapore to guest chef at Krish Restaurant for two weeks, he will be giving us a taste of New American cuisine for the first 2 weeks of April. Taking a break from his busy kitchen duty, Chef Eli chats with OpenRice to give us a glimpse of his colourful culinary life.

How did you discover your passion for cooking? I was in high school and was in need of a job, I had been working on race cars and the season was over so I needed to find a new job. I ended up going to work in a kitchen and have loved it ever since. Who are your inspirations? There are many things in my life that inspire me, but most notably my parents. When did you realize that cooking was what you wanted to do? When I was in high school and cooking, I started to look at colleges and made the decision to go to culinary school. Who helped mould you to become who you are today I would say my biggest mentor is Richard Blais. What were the hardships/biggest challenges you encountered? Every day as a chef you are fighting against yourself to strive for excellence. That is always my hardest challenge. How’s it like working in the kitchen? It's very difficult. There are so many different aspects of a restaurant to run so it can almost be maddening. How do you come up with the dishes you cook? What are your inspirations I can be inspired by just about anything. It can range from being in a market, to music, to art, or just nature. There is no set way to find inspiration. Where do you unwind after a hard day’s work? I used to go out almost every night but now I typically just go home and have a drink and relax. What do you think is the most useful kitchen gadget/tool? I am a huge advocate of spoons. They are so versatile and due to the shape and size of them, they each have their own personality. Favourite ingredient and why? Collards Greens are my favorite, they are a pleasure for me to cook and eat. What is your advice for those who would like to pursue a career in the kitchen? Take your time and focus on the craft. Don't be overly focused on the end result of your career, be excited about the journey. In your short stay here in Singapore, do you have any favourite places to eat here already I haven't spent quite enough time in the city yet to have favourites. What is you favourite hawker food or delicacy? I have been really excited about the concept of the hawker stalls. I haven't picked out a total favourite, I just try to order a little bit of everything. Click here for more Western food selections in Singapore! Looking for a change in taste? Check out our local favorites