I also mastered the art of working quickly, as DB Bistro often faced intense rushes during festive seasons. This taught me to multitask and to stay composed even in the face of demanding chefs.
The experience prepared me for the high-pressure kitchen at Joel Robuchon Restaurant, which I joined in 2014.
There, I delved into the intricacies of French cuisine. I started as a commis 1 chef before being promoted to demi chef in 2015 and later chef de partie in 2016.
As all the recipes were in French, reading them became an endeavour that not only expanded my culinary repertoire but also my linguistic abilities.
I was entrusted with managing desserts and the petit four trolleys, which comprised over 20 bite-sized and classic French desserts that had to be prepared before dinner service began.
In 2018, I joined Tarte by Cheryl Koh, a small takeaway shop at Shaw Centre that I helped transform into an award-winning pastry haven.
I have been Tarte’s head pastry chef since January 2022.
Balancing the demands of haute cuisine with the challenges of building a brand has been both daunting and immensely rewarding.
My day starts at 7am, working in the kitchen to complete morning preparations with my team. Then, I ensure the dining area is ready for guests.
I experiment with new desserts every week — regardless of whether they are intended for public release. This commitment to innovation remains a pivotal part of my role.
We also take pride in using premium ingredients. I could be working with shine muscat grapes from Korea one day and sollies figs from France the next. I believe this approach is what makes our kitchen a culinary hub.
On top of that, I’m learning how to manage and make the brand profitable. I’ve had to delve into budgeting and balance sheets, which were unfamiliar concepts when I was just a chef.
Leading a team and earning their respect is a new skill I’m also developing. At Tarte, I must interact with guests, suppliers, and my colleagues, and this journey is teaching me the art of effective communication.
As for my dad, he is very proud that I didn’t give up halfway and continued with my pastry journey.
To aspiring pastry chefs, my advice is to embrace challenges, relish the joy of discovery, seek mentorship, and cultivate a love for the craft. Remember, every setback is a stepping stone to triumph. Bon Appetit!
ABOUT THE WRITER:
Kelly Cheah, 31, is a Penang native who became a Singapore Permanent Resident in 2017. She is head pastry chef at Tarte by Cheryl Koh, and enjoys pilates, yoga and checking out cafes and restaurants whenever she can.
If you have an experience to share or know someone who wishes to contribute to this series, write to voices [at] mediacorp.com.sg with your full name, address and phone number.