Seah Yang Chiak
Beginnings
Since the tender age of 8, Chiak aspired to be a chef. As a child, he would spend his time watching tv cooking shows and reading recipe books. At age 19, he graduated as top student from Shatec Institutes with a Diploma in Culinary Skills where he scored a cumulative GPA of 3.97. For an entire year, Chiak was trained as an apprentice in French fine dining restaurant Au Petit Salut (currently Atout), where he refined the basic techniques and knowledge of French cuisine and pastry. He assisted a dynamic team of experienced chefs throughout the internship to deliver quality classical French food, while rotating within various roles of the kitchen, including assisting and cooking at the hot side, and assuming the appointment of garde manger and pastry stations.
Le Bistrot du Sommelier
Chiak subsequently embarked on his journey at Le Bistrot du Sommelier as a Commis, where he acquired a deeper understanding and philosophy of bona fide and traditional French cuisine through working under Chef Brandon Foo, Chef de Cuisine of Le Bistrot du Sommelier.
It was during this stint at Le Bistrot du Sommelier that Chiak attained an increased comprehension of charcuterie by handling cured meats, cold cuts, terrines, rillettes & pâtés. His daily job also comprised ensuring the execution of seamless mise-en-place through the application of numerous kitchen skills, including cooking and baking various classical French dishes. Life at Le Bistrot du Sommelier also taught Chiak the responsibilities of managing and controlling an entire station, preparing ingredients, cooking, filling orders, mise-en-place planning & inventory control.
Shortly after, Chiak developed the urge to delve deeper into the fundamentals of French pâtisserie. This sparked in him a heightened passion for French pastries and he took more interest in creating modern French cakes, pastries, chocolates and confections. He did a short stint at Pâtisserie and Salon de Thé Antoinette, where he gained first-hand experience in working with French cakes and pastries.
Ferrandi
Following this passion, Chiak decided to further improve himself and made his move to study in Ferrandi Paris, an acclaimed French School of Culinary Arts, where he was trained in French pastry to be a professional pâtissier. He did his internship in the world-renowned Ritz Paris, a luxurious Parisian hotel holding the status of a ‘Palace’ due to its exceptional reputation that exceeds the five-star hotel rating in France. During his time in Paris, Chiak’s exposure to the enchanting Parisian pastry scene has allowed him a thorough understanding and appreciation for haute French pâtisserie & desserts.
While at Ferrandi, Chiak was offered the opportunity to work alongside several of the school’s chefs in conducting professional pastry classes and demonstrations to the public. He was also selected to be involved in major events such as ‘Salon de la Pâtisserie’ and ‘Taste of Paris’. There, he worked together with professionals of the industry, such as the chefs of the famous Ladurée Paris, in creating luxurious pastries.
Since the tender age of 8, Chiak aspired to be a chef. As a child, he would spend his time watching tv cooking shows and reading recipe books. At age 19, he graduated as top student from Shatec Institutes with a Diploma in Culinary Skills where he scored a cumulative GPA of 3.97. For an entire year, Chiak was trained as an apprentice in French fine dining restaurant Au Petit Salut (currently Atout), where he refined the basic techniques and knowledge of French cuisine and pastry. He assisted a dynamic team of experienced chefs throughout the internship to deliver quality classical French food, while rotating within various roles of the kitchen, including assisting and cooking at the hot side, and assuming the appointment of garde manger and pastry stations.
Le Bistrot du Sommelier
Chiak subsequently embarked on his journey at Le Bistrot du Sommelier as a Commis, where he acquired a deeper understanding and philosophy of bona fide and traditional French cuisine through working under Chef Brandon Foo, Chef de Cuisine of Le Bistrot du Sommelier.
It was during this stint at Le Bistrot du Sommelier that Chiak attained an increased comprehension of charcuterie by handling cured meats, cold cuts, terrines, rillettes & pâtés. His daily job also comprised ensuring the execution of seamless mise-en-place through the application of numerous kitchen skills, including cooking and baking various classical French dishes. Life at Le Bistrot du Sommelier also taught Chiak the responsibilities of managing and controlling an entire station, preparing ingredients, cooking, filling orders, mise-en-place planning & inventory control.
Shortly after, Chiak developed the urge to delve deeper into the fundamentals of French pâtisserie. This sparked in him a heightened passion for French pastries and he took more interest in creating modern French cakes, pastries, chocolates and confections. He did a short stint at Pâtisserie and Salon de Thé Antoinette, where he gained first-hand experience in working with French cakes and pastries.
Ferrandi
Following this passion, Chiak decided to further improve himself and made his move to study in Ferrandi Paris, an acclaimed French School of Culinary Arts, where he was trained in French pastry to be a professional pâtissier. He did his internship in the world-renowned Ritz Paris, a luxurious Parisian hotel holding the status of a ‘Palace’ due to its exceptional reputation that exceeds the five-star hotel rating in France. During his time in Paris, Chiak’s exposure to the enchanting Parisian pastry scene has allowed him a thorough understanding and appreciation for haute French pâtisserie & desserts.
While at Ferrandi, Chiak was offered the opportunity to work alongside several of the school’s chefs in conducting professional pastry classes and demonstrations to the public. He was also selected to be involved in major events such as ‘Salon de la Pâtisserie’ and ‘Taste of Paris’. There, he worked together with professionals of the industry, such as the chefs of the famous Ladurée Paris, in creating luxurious pastries.
| Hosting Establishment | Le Bistrot du Sommelier |
|---|---|
| Designation | Rising Talents |
