{"id":25444,"date":"2024-02-26T10:00:52","date_gmt":"2024-02-26T02:00:52","guid":{"rendered":"https:\/\/nsman.safra.sg\/?p=25444"},"modified":"2024-02-25T19:15:59","modified_gmt":"2024-02-25T11:15:59","slug":"chef-ian-tan-winner-of-the-world-young-chef-award-says-army-food-isnt-bad-at-all","status":"publish","type":"post","link":"https:\/\/nsman.safra.sg\/chef-ian-tan-winner-of-the-world-young-chef-award-says-army-food-isnt-bad-at-all\/","title":{"rendered":"Chef Ian Tan, Winner Of The World Young Chef Award, Says Army Food Isn’t Bad At All"},"content":{"rendered":"

He\u2019s a young culinary star who quite fancies army food \u2013 meet Chef Ian Tan, who was recently named World Young Chef at the prestigious World Young Chef Young Waiter and Young Mixologist 2023 Awards in Monaco.\u00a0<\/span><\/p>\n

Chef Tan is a rising talent at the nose-to-tail steakhouse, Bottega Di Carna at Mondrian Singapore Duxton. He was one-third of the victorious Singapore team, which also included waiter Belle Torres (from Restaurant Zen) and mixologist Zana Mohlmann (from Manhattan Singapore). Team Singapore beat finalists from other places like England, Ireland, Hong Kong, the USA and Monaco to take home the top prize of US$15,000.\u00a0<\/span><\/p>\n

His winning entry focused on homecooked, Asian, family-inspired cuisine.\u00a0<\/span><\/p>\n

Of winning the award, Chef Tan says it \u201cshows that no matter where you come from and whatever food you love, be it from the street or the home kitchen, it all deserves to be celebrated.\u201d<\/span><\/p>\n

Chef Tan discovered cooking at age five, when he learnt to prepare meals alongside his family\u2019s helper. At 14, he got a part-time job at Ramen Champion, and a few years later, he pursued a Diploma in Culinary Science at Temasek Polytechnic.<\/span><\/p>\n

He then worked at a selection of Singapore\u2019s most awarded and starred restaurants before joining the team at Mondrian Singapore Duxton. At Bottega Di Carna, his focus is on pasta.\u00a0<\/span><\/p>\n

Now 27 years old, Chef Tan is looking ahead to an even more fulfilling career in the culinary arts, but he will never forget how his time as a National Serviceman \u2013 he was a sniper-trained weapons man from the 1st Commando battalion \u2013\u00a0shaped his work ethic and inspired him to always strive for the best.<\/span><\/p>\n

Here, he opens up about his culinary journey and NS (National Service) experiences, shares his advice for aspiring chefs, and tells us what he likes about army food.<\/span><\/p>\n

\"Chef
(L-R) Chef Ian Tan, waiter Belle Torres and mixologist Zana Mohlmann.<\/figcaption><\/figure>\n

Q: How do you feel having won the World Young Chef award for Singapore?<\/h4>\n

Chef Tan:<\/strong> Extremely grateful. This award wouldn\u2019t have been possible without my team members, waiter Belle Torres and mixologist Zana Mohlmann. My chefs at Bottega di Carna, Chefs Alastair Clayton and Kenny Huang, have aways emphasised that food needs to be cooked from the heart, so winning this award with home-cooked and family-inspired cuisine means a lot to me and is a game changer for me professionally.<\/span><\/p>\n

Q: What made you decide to be a chef?<\/h4>\n

Chef Tan:<\/strong> I love having the opportunity to make someone else\u2019s day with food. Food to me isn\u2019t just sustenance; it\u2019s a language of love. It has a way of bringing people together and I find great satisfaction in dedicating extra time to preparing meals for others.\u00a0<\/span><\/p>\n

\"\"
The Singapore team at the World Young Chef Young Waiter and Young Mixologist 2023 Awards in Monaco.<\/figcaption><\/figure>\n

Q: How would you describe your culinary style?<\/h4>\n

Chef Tan:<\/strong> It\u2019s gone through various phases throughout my career. At one point, I was all about experimenting with unusual ingredients and modernist techniques. But now, I see food as a way to connect with different cultures.<\/span><\/p>\n

I don’t have a fixed culinary style. I can cook Italian or French dishes at home, or whip up something local like nasi briyani for staff meals. It\u2019s all about the ingredients and what I can do with them.<\/span><\/p>\n

I approach food with a sense of adventure. It\u2019s not about a particular style; it\u2019s about exploring the potential of each ingredient. Food, for me, is an ongoing journey of flavours and techniques, and I\u2019m passionate about creating memorable dining experiences.<\/span><\/p>\n

Q: Can you share how some of your mentors have guided and inspired you?<\/h4>\n

Chef Tan:<\/strong> When I worked at Cloud Street, I discovered Southeast Asian and Sri Lankan flavours alongside Chef Rishi. Then, under the mentorship of Chefs Kevin Wong and Andrew Ou at Seroja, where I was part of the team that earned the restaurant\u2019s first Michelin Star, I realised the potential of putting Southeast Asian cuisine on the culinary map, transforming familiar street food into a gourmet experience.\u00a0<\/span><\/p>\n

Now, at Bottega di Carna with Chefs Alastair and Kenny, my focus has shifted to craftsmanship and cooking from the heart and soul.<\/span><\/p>\n

I also look up to chefs like Paul Longworth from Rhubarb, Magdalene Tang from Mag\u2019s Wine and Kitchen, and Alan Chan from Rempapa. They\u2019ve been incredibly encouraging mentors. Instead of just pointing out flaws, they see our individual personalities and help us grow.<\/span><\/p>\n

Chefs Paul and Magdalene were my mentors for the competition. In competitions, people often end up replicating their mentors\u2019 dishes, but with their guidance, I was able to refine my Singapore prelim dishes. They\u2019re open-minded and dedicated to teaching and coaching, and I\u2019m truly grateful for their influence.<\/span><\/p>\n

\"Chef<\/p>\n

Q: The culinary business can be quite competitive. What do you think makes a chef and a restaurant successful?<\/h4>\n

Chef Tan:<\/strong> What matters most is putting customers, not profits, first. When restaurants prioritise money over everything else, it often leads to problems, but when you focus on making customers happy and delivering a great dining experience, success tends to follow naturally.<\/span><\/p>\n

Q: What’s in your future, career-wise?<\/h4>\n

Chef Tan:<\/strong> I\u2019d love to travel and eat more, but instead of going to big cities, I want to visit small towns to discover hidden gems and unique produce. I want to experience the heart and soul of local cuisines and share those discoveries with others through my cooking.\u00a0<\/span><\/p>\n

Q: You love celebrating Asian flavours. What are your favourite Asian ingredients to work with, and why?<\/h4>\n

Chef Tan:<\/strong> Rice is incredibly versatile. The possibilities for this humble ingredient are endless. Rice is the base for so many other Asian foods like rice noodles, mochi, and so on.\u00a0<\/span><\/p>\n

Q: What\u2019s your advice for readers who want to get into this line of work?<\/h4>\n

Chef Tan:<\/strong> The key is to genuinely love what you do. Even if the job doesn\u2019t feel like work, it\u2019s also important to find a work-life balance.\u00a0<\/span><\/p>\n

When you\u2019re starting out, don\u2019t overthink the job. Be willing to help out and learn from your superiors, even if it means doing things for free sometimes. Those experiences are priceless \u2013 you won\u2019t regret them.\u00a0<\/span><\/p>\n

Stay open-minded and embrace new challenges. The culinary world is vast, and there\u2019s always something new to discover. So, never stop learning.<\/span><\/p>\n

\"Chef
Chef Ian Tan (in front) with his unit in the army<\/figcaption><\/figure>\n

Q: What was NS like for you?<\/h4>\n

Chef Tan:<\/strong> I had a blast! I ended up in the toughest infantry unit, which was a dream come true as my dad had always told me about the Commandos (he was an Officer Cadet Trainee).\u00a0<\/span><\/p>\n

During NS, I got to do some incredible things like jumping out of a plane and travelling overseas to places like Taiwan and Brunei. It was tough but absolutely thrilling. I mean, I was getting paid to jump out of a plane \u2013 what\u2019s not to love? My time in green was short but packed with excitement.<\/span><\/p>\n

\"\"<\/p>\n

Q: How did your time in the army shape you?<\/h4>\n

Chef Tan:<\/strong> It taught me to strive for the best. One of the unspoken core values of the unit is that failure is not an option. I find myself in similar high-pressure situations in the kitchen now. Your teammates are on medical leave, you\u2019re alone, facing a crowd of diners, and there\u2019s no option but to just do the best job you can.<\/span><\/p>\n

My NS experience also taught me mental fortitude. Instead of complaining \u2013 which I still do sometimes \u2013 my focus is solely on getting things done. I\u2019ve become more solutions-focused than problem-focused, which is valuable in the culinary world and life in general.<\/span><\/p>\n

\"Chef<\/p>\n

Q: What\u2019s an important lesson you took away from serving NS?<\/h4>\n

Chef Tan:<\/strong> I learnt a big lesson during a gruelling 72km road march. I remember our OC asking us how we\u2019d conquer it, and we gave all sorts of suggestions, like applying plasters to our feet. At the end, he gave us a simple yet powerful answer: \u201cPut your left foot in front of your right foot and keep going\u201d. It sounds basic, but it\u2019s true \u2013 you have to keep moving forward until you reach your goal.<\/span><\/p>\n

This lesson has stuck with me. Whenever I face challenges or fear something, I think back to my NS experience. If I can be pushed out of a plane and complete a 72km march with a 30kg load on my back, then I can do anything. It\u2019s a reminder that most things are more achievable than we think.\u00a0<\/span><\/p>\n

Q: Just for fun \u2013 what do you think of army food?<\/h4>\n

Chef Tan:<\/strong> It may not be gourmet but it\u2019s definitely improved over the years. When I went for reservist, it wasn\u2019t that bad at all. Having been to Germany for an exchange, I can say that Singaporeans are pretty pampered.<\/span><\/p>\n

Some of our rations are interesting, like \u201clao gan ma\u201d (chilli oil-based condiment) with sliced pork, preserved mustard greens with pickled pepper, and so on. The German ration was simple \u2013 just bread and soup.<\/span><\/p>\n

I can\u2019t complain about army food. They even measure our macros and micros. It\u2019s come a long way.<\/span><\/p>\n

Find out what was the best and worst food<\/span><\/a> some NSmen ate during their army days!<\/strong><\/p>\n

\n

Want more articles like this, and other lifestyle content right in your inbox? Download the new SAFRA mobile app<\/a><\/span>\u00a0and opt in for the eNSman Newsletter \u2013 you don\u2019t need to be a SAFRA member to subscribe \u2013 and never miss another story!<\/i><\/strong><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

A young chef\u2019s sage advice to others who want to follow in his footsteps.\u00a0<\/p>\n","protected":false},"author":25,"featured_media":25448,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[5],"tags":[5325,2139,5322,4870,5324,3165,5323],"yoast_head":"\nAward-winning Chef Ian Tan Says Army Food Isn't Bad At All<\/title>\n<meta name=\"description\" content=\"Chef Ian Tan shares about his culinary journey and NS experiences, his advice for aspiring chefs, and tells us what he thinks of army food.\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Award-winning Chef Ian Tan Says Army Food Isn't Bad At All\" \/>\n<meta property=\"og:description\" content=\"Chef Ian Tan shares about his culinary journey and NS experiences, his advice for aspiring chefs, and tells us what he thinks of army food.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/nsman.safra.sg\/chef-ian-tan-winner-of-the-world-young-chef-award-says-army-food-isnt-bad-at-all\/\" \/>\n<meta property=\"og:site_name\" content=\"eNSMAN\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/SAFRAsg\" \/>\n<meta property=\"article:published_time\" content=\"2024-02-26T02:00:52+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2024-02-25T11:15:59+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/nsman.safra.sg\/wp-content\/uploads\/2024\/02\/ChefIanTanInterview-Profile2.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"836\" \/>\n\t<meta property=\"og:image:height\" content=\"430\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\">\n\t<meta name=\"twitter:data1\" content=\"9 minutes\">\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebSite\",\"@id\":\"https:\/\/nsman.safra.sg\/#website\",\"url\":\"https:\/\/nsman.safra.sg\/\",\"name\":\"eNSman - 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