The enduring American television cooking competition “Top Chef” places participants in a series of culinary trials, utilizing a gradual elimination structure.
Barry Quek, the head chef at the Michelin-starred restaurant Whey in Hong Kong, renowned for its modern European cuisine infused with ingredients inspired by his Singaporean heritage, shares with Richard Lord how the show transformed his life.
Recalling my initial encounter with the show during my time in the military at the age of 19, around 2009 or 2010, I reminisce about my aspirations as a young lad to pursue a career in law enforcement. However, my journey commenced with part-time kitchen work, revealing my affinity for the [food and beverage industry]. I delved into this realm at the tender age of 14.
In addition to “Top Chef,” I found enjoyment in watching another competition show centered on eliminations, hosted by [host’s name], albeit marked by a dramatic flair; in contrast, “Top Chef” exudes a sense of authenticity.
An inspirational figure for Quek, Hung Huynh, the victor of Top Chef season 3, left a lasting impact. Photo: Getty Images
The episodes unfolded a tapestry of culinary techniques and flavors hitherto unfamiliar to me. Particularly vivid was my viewing of season three, featuring the Vietnamese-American champion, Hung Huynh.
His utilization of geoduck, a novel ingredient in my culinary lexicon, and the innovative raw preparation akin to sushi left an indelible impression. To this day, that specific ingredient remains etched in my memory.
A sizable live Pacific geoduck showcased in a Chinese dining establishment. Photo: Shutterstock
Scenarios depicted on the show mirrored my part-time experiences, prompting my continued viewership fueled by the notion, “These real-life challenges are plausible. How would one navigate such adversities?”
The competition’s demand to cook under diverse conditions, such as wilderness settings or catering for 50 individuals solely with a gas stove, nurtured creativity and stimulated my imagination, underscoring the allure of the series.
“I grasped the essence of always having contingency plans, be it plan B or plan C. In the absence of a pantry staple, what substitutes could yield equivalent or superior outcomes?
The show instigated a shift in my approach, advocating for strategic alternatives, acknowledging that outcomes may diverge from initial expectations. The agility to adapt swiftly was a skill I lacked in the past.
Geoduck sashimi, reminiscent of Hung’s innovative rendition. Photo: Shutterstock
Reflecting on season six, crowned by the inventive Michael Voltaggio, his avant-garde culinary methodology diverged from conventional practices. Embracing sous vide cooking and liquid nitrogen applications, his ingenuity sparked my intrigue, prompting contemplation on the evolving landscape of culinary arts.
Nonetheless, the show offered a truncated glimpse into kitchen realities. It accentuated the highlights while omitting the repetitive groundwork essential for honing one’s craft daily, alongside the grueling hours synonymous with the culinary domain.
Although ripe for continued learning opportunities, my inclination to participate has waned over time. The time constraints imposed during challenges may necessitate decisions contrary to one’s culinary vision, potentially resulting in self-conscious missteps.