Culinary isn’t a straightforward discipline to penetrate however one can certainly make their mark within the discipline in the event that they work onerous like this humble Malaysian chef.
Hailing from Kluang, Chef Sky Tai Koon Siang has been topped the world’s finest sushi chef when he emerged because the champion of the World Sushi Cup. Congrats!
Previous to the competitors, he and one other Malaysian finalist, Chef Steve Chua, have been skilled on the World Sushi Academy by a good Japanese chef, Hirotoshi Ogawa.
FYI, the World Sushi Academy is an initiative sponsored by the Norwegian Seafood Council (NSC) in collaboration with the World Sushi Abilities Institute. NSC produces the most secure uncooked fishes (eg. salmon, trout and tuna) out there and they’re one of many largest distributors of salmons.
Chef Hirotoshi, who was additionally one of many judges within the competitors, shared that Chef Sky was particularly excellent and was a choose favorite. So good!
Earlier than rising the champion, Chef Sky was the winner of all two classes (Conventional Edomae Sushi & Artistic Sushi) within the World Sushi Cup. Wah, no marvel he received the entire competitors!
In fact, we have been wanting to study extra about this wonderful chef and therefore, we had a bit a chat with him the place he shared with WORLD OF BUZZ all of the juicy deets in regards to the competitors and his culinary journey in the direction of turning into one of many world’s finest sushi chef.
WOB: Has culinary all the time been your ardour? When did you discover your true calling into this discipline?
Chef Sky: “Sure! I used to be impressed to develop into a chef throughout secondary college. I watched an anime/manga present, Shota No Sushi, and felt aspired to develop into a sushi chef, identical to the primary character within the anime, which depicted a younger coach who labored very onerous to mould himself right into a high sushi chef.”
WOB: How was your journey like, from the time you began out to the place you’re right now?
Chef Sky: “Prior to creating sushi, I’ve labored within the kitchens of a number of eating places the place I learnt and cooked Chinese language and Western cuisines. Nonetheless, sushi has all the time been my curiosity and fervour. I needed to work very onerous and practised on daily basis to excellent my craft. Right here’s a chunk of recommendation to the kids these days: All the time love your job. We shouldn’t work for cash alone.”
WOB: What motivated you to hitch the World Sushi Cup competitors?
Chef Sky: “After I was working in a Chinese language restaurant, I noticed one of many high cooks there and I assumed to myself: ‘If that individual can do it, why can’t I?’. So, I joined this competitors as a result of I wished to push myself additional and discover my capabilities. I additionally wished to study extra about this discipline.”
WOB: You made a Malaysian-inspired nasi lemak sushi in the course of the competitors, how did you give you this concept?
Chef Sky: “I wished to make one thing private and customary to Malaysia, so I got here up with this dish. To seize the authenticity of its style, I didn’t embrace the santan into the rice, as we might generally do; as an alternative, I marinated the Ikura (salmon roe) within the santan. And, I caught to the normal method of creating the rice utilizing vinegar.”
WOB: The competitors carries a powerful line-up of finalists from all world wide. What have been among the challenges you confronted and the way did you overcome this?
Chef Sky: “I used to be nervous at first however I solely targeted on myself and my abilities. I attempted to do my finest like how I’d do every day. As soon as, I did make a mistake after I fillet a fish in the course of the competitors however I learnt from it.”
WOB: How did it really feel once you have been introduced because the champion and held onto the trophy?
Chef Sky: “I had just one thought in my thoughts throughout that point: Malaysia Boleh! [Laughs]”
WOB: What are your future plans after the competitors?
Chef Sky: “I want to open a sushi restaurant in Kuala Lumpur with two ideas; a high-end sushi bar and a typical sushi restaurant for everybody to get pleasure from. I’d additionally wish to open a restaurant in Kluang, Johor as a result of it’d be nice to come back again and work in my hometown.”
WOB: What’s your recommendation to younger adults who want to develop into a high chef such as you?
Chef Sky: “Practise, practise, practise. And have a whole lot of endurance too. Data can be crucial, which I gained lots throughout this competitors.”
Hope you’re taking notes in the event you aspire to develop into like Chef Sky!
Effectively, we don’t learn about you however we’ll actually be holding a watch out on these two Japanese eating places within the close to future! As for aspiring cooks, we hope you’ve learnt a factor or two from this and apply it to your individual culinary journey.
Chef Sky, all the most effective and we’ll be trying ahead to visiting your sushi eating places! Ganbatte!
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