Travis Goh

 

"I would say that being a chef is a tough occupation. It requires a lot of time, attention and energy, and it can be really challenging to find a proper work and life balance. "


I WAS PREVIOUSLY working as a pastry chef at one of Singapore’s top restaurants. Now I’m working with different groups of people, one of which is a chocolate company – I’m very excited! I love to work with chocolate and I enjoy making ice cream too. I don’t like working with canned food and fruits though, as I much prefer to work with fresh produce as much as I can. And my favourite meat to cook with is pork, I love the taste of it. You can practically eat the whole animal and you can do so much with it.

As for my cooking aspirations, it happened later in life. I only started cooking a lot when I was studying at polytechnic, doing Dragonboat competitively and watching my diet. I enjoyed cooking but I was really bad at baking so I wanted to challenge myself.

I would say that being a chef is a tough occupation. It requires a lot of time, attention and energy, and it can be really challenging to find a proper work and life balance. I count myself lucky because I always have really nice colleagues and friends to assist and guide me along. I’m really thankful for that. I am more forgiving when it comes to other people’s cooking but I think many will disagree – my sister gets pretty stressed up if I am in the kitchen when she is baking!

In the industry, I feel that there is a lack of awareness on the subject of sustainability. It is a big issue and it should be looked at further and actions should be taken to address that. When it comes to celebrity chefs like Gordon Ramsay and Jamie Oliver, I think they are great role models and an inspiration for some aspiring chefs and cooks. They are complete and all rounded chefs and businessmen – from restaurants to cookbooks, television programs and food products…I really admire how they can excel in so many areas. If I could work in any kitchen in the world, it would be Restaurant Frantzén. It’s a fine dining restaurant in Stockholm, Sweden. I think that the restaurant is very innovative and Chef Björn Frantzén has a few other interesting establishments. He has a test kitchen called Studio Frantzén where he and his team work creatively.