SUN Chansoriya, Topaz, Cambodia
– How is it to work at a fine dining restaurant?
I would say it is incredibly demanding but rewarding at the same time. You consistently need to perform on a high level as the standards for freshness and quality are non-negotiable. And it can be exhausting with long working hours and under high pressure. But it is also very fulfilling, and you will learn a lot.
– What have you learned?
Working at a high-end restaurant exposed me to a new world of flavours. I developed my palate and learned what high-quality products like good caviar or real truffle look like and how to use them. And of course, teamwork, discipline, and time management.
– What is your tip for an aspiring chef?
First of all, learn how to manage yourself before you try to manage others. Second, become a forward thinker – live for today, plan for tomorrow. And third, commit to learning something new every day.