Recently returned from the Finals in Paris, we have the opporuntinity to share some of Veng's experiences at the competition.
 
"The event was huge and very well organized. The standard was very high and the rules were strict. There were immense pressure and everyone was very focused."
 
"Preparation time were sufficient, however, there are specific timings during the competition and timeliness is of utmost importance."
 
"This competition gave me a very useful international exposure and enable me to meet other chefs and observe their different skills and techniques."
 
On what he had learn from the competition, Veng realised that many minor habits that everyday chef might have are unacceptable at competition of this level and that it is essential that one keep his self confident and trust in his own skills so as to perform at the top level.
 
When asked about his European and American Counterparts, Veng said, "I was really happy to know that Asian Chefs are matching up with the Europeans and Americans and that our skill levels are very similar, therefore it is very important not to be dishearted just because we are competing against them."
 
"My team had been great and I am thankful for all their support!and encouragements!" added Veng.
 
A more detailed interview will be available in the next issue of Gourmet Link!

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