Chez West: Taking a closer look at chefs’ reality

It is a little too easy to applause, congratulate or even criticize chefs and cooks, but have you ever wondered what their everyday reality is like and ultimately what it takes to become a chef?

With all the culinary TV shows, magazines and Michelin-star restaurants, chefs are now a part of a certain celebrity-like system, leaving us thinking that they are living a fabulous life. And while we admire their cuisine and style – we try to book the best table, with the secret hope that the Chef will be waiving at us – we actually forget the long road and sacrifices they had to go through to achieve this level.

So instead of visiting yet another new ‘concept restaurant’, this time we made our reservation at Chez West, the training restaurant of ITE culinary school, and where it all begins.

ITE in collaboration with the prestigious French Institut Paul Bocuse (named after the legendary chef who still remains in charge of the kitchen of his culinary empire) is providing besides the courses, a space for the students to be hands-on in the kitchen and in the restaurant room. It gives them a better understanding of what running a restaurant involves, facing pleasant and difficult guests, handling their requests, and everything in between.

The restaurant prides itself in offering French cuisine and even aspires to be a ‘fine-dining’ experience. And frankly speaking, they definitely do.

Of course, we wonder who was the chef de cuisine leading the team of young cooks. Meet chef Toh Chia Wee Zave, Head of Western Culinary Arts. Engaging the discussion, we realised that we have rarely met such a dedicated teacher. Listening to him, his career and the goals he sets for himself to bring the students to the international level inspire respect and humility. Trained in French cuisine, he had been working for a decade at Les Amis, when he decided a few years ago to join ITE. Carefully choosing his words, we could feel his sense of responsibility towards the students, and thus in building the next generation of Singaporean chefs.

We also had the chance to chat with Bryan, a 20-year-old culinary student who embodies a profound maturity and determination. The young cook started with a pastry diploma at the age of 16, but wanted to pursue his curriculum further under chef Zave. For him, cooking and doing the service at Chez West represent an opportunity to learn the restaurant operations, gain confidence and bring the students a step closer to real life. To quote him: ‘We don’t serve for the sake of it, but because we are passionate.’

We sincerely enjoyed our dinner experience surrounded by students who truly cared and looked after us. While not completely comfortable in the role of waiters, the students are on the other hand fully confident in the kitchen. Creativity and French techniques are definitely their main assets. Plates are dressed with elegance and vibrant colours. The amuse-bouche and starter were light and fulfilled their mission to whet our appetite for not just one but two mains. We then moved to the a John-Dory with a parmesan herb crust, braised leeks and pistou. Well-cooked, the fish was delicate with subtle aromas. The roasted venison with squash puree and chocolate infused sauce was the perfect fit for meat lovers. The sauce was key in this dish, bringing strong and rich flavours to the tender meat. As for the dessert, if we’re completely honest we’d say it could use a little improvement. The slice of banana and chocolate cake was good, but too simple in its presentation and technique compared to the rest of the meal.

All in all, if you are as much of a foodie and passionate about cooking and what goes on in the kitchen – then this experience  is highly recommended for you.

With a five-course menu ranging from SGD25 to SGD30++, who said French cuisine is not affordable?

Céline Manoukian