So... last 3 months I was traveling Asia, sending my resumes not only in Asia but across the ocean. And... I recently found "right opportunity" to move forward my career to next stage.. I start working new restaurant as of 10/12/11. The restaurant is called "AMBER"
It is located at Landmark mandarin oriental hotel in Hong Kong. Executive chef is chef Richard Ekkebus, I'm gonna work as a sous-chef with 1.5yrs commitment. There're many reasons why I decided to work Amber restaurant, but majorly 3 reasons as follows:
1. job responsibilities & opportunities
Basically I was looking for two things in my new job. 1. learning business side of the restaurant (managing people, scheduling, purchasing, communicating with purveyors, food cost, e.t.c....) 2. involving menu development, just because of my ego./laugh I just like being creative and don't wanna do someone's foods anymore. I was not happy with my last job because the job didn't get any of those opportunities.
After I staged 2 days at Amber, I talked with chef Ekkebus. I told him exactly what I'm looking for and basically he made a new position for me with the opportunities what I exactly looking for. Also additional exciting opportunity is chef Ekkebus will develop a couple new restaurants at new Mandarin oriental hotel across Asia next year. It would be awesome, if I could go to other Asian cities for couple weeks to help developing new menus & opening new restaurant next year.
2. the style of cuisine
I'd say Amber's cuisine is contemporary French which is kind of extension of classic French like Ducasse, Guy Savoy, Robuchon. Flavor first, pure, real cooking based on classic French with "thought", that is how I describe Amber. Amber is definitely reminds me the kitchen I used to work before working more "molecular gastronomy"(MG) kitchen last 4 yrs, kind of back to where I'm from. But why I do it?
Right now I want to stay away from all kind of MG because I think it's everywhere nowadays. I see bunch of dishes from blogs & websites across the world. I can mostly tell what kinda techniques involved and guess where the ideas from. How many chefs reinvent fake soil with vegetable inspired by chef Bras? I saw least 15 versions It all looks so cool, but do I wanna do my own? My answer will be "no interest".
I never seen gellan, alginate caviar or liquid nitro in Amber. And I'm happy with it. Like I posted previously on "my inspiration", I believe the dishes could be composed unique & innovative with creative ideas, little tools and different approaches. If all the current culinary movement is utilizing modern techniques & doing Alinea-like presentation. I'd like to composed my dishes driven by just ideas outer cooking, not by techniques. It is kind of my mission to reinvent the cuisine what I've been trained in the past. Hopefully soon or later I want to compose some dishes under chef Ekkebus. Flavor focus, idea driven, innovative French, that'll be what I'd like to challenge at Amber.
3. Hong Kong
As I've been posting about CJWDT(Charles John World Domination Tour) in the past, I love traveling. It is one of 3 things I need in my life, cooking, traveling and heavy metal.(plus friends & family, of course). I don't know about other people, but I can't stay one place too long. It kills my sense and shut down all life & culinary inspirations. And here I am in Hong Kong. Life can't be better!
I like the U.S., but I just can't stay there any longer. It just doesn't make me feel alive. Discovering new people, cultures, foods, ingredients, life itself, nothing gonna beat this. I believe this new job and new life take me to different level as culinary professional as well as on human. I'm so happy and exciting to see where this new path lead me to.
I'm still waiting for my working visa which probably take next few weeks minimum. Hopefully I get it soon and excited to be official HK residence. Anyway, little break from CJWDT'11, but my GastRomancing Saga will continue towards opening P.S.I. in Australia on 2018!!
