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Chef Orathai Srianekkum prides herself on creating traditional Thai Cuisine which is augmented by undeniably contemporary presentation and style. Born in Thailand’s Surin province, she spent a considerable amount of time growing up in her family kitchen, after showing a strong inclination to cook form an early age. In fact, she even ended up meeting the love of her life in a kitchen!
Chef Sunisa was born Surat Thani, southern provinces of Thailand and was a graduate in Business Computing from Bangkok University, Thailand. She began her culinary journey from being a part time waitress in a restaurant to be the commis chef. |
1. What ignited the spark in you to become a chef?
Chef Orathai: Since young, I have developed both the passion in cooking and eating. And from there, it had shaped me to become a chef.
Chef Susila: I was a business computing student during my university days, and I wasn’t thinking about becoming a chef at all. Similarly like Chef Orathai, I enjoyed cooking as well. I guessed that, my opportunity for me to be here in Malaysia in a way made me a chef.
2. What were the biggest challenges when you were starting as a chef?
Chef Orathai: I would be very nervous and worried when there were big functions. I was afraid that I am incapable to handle
such burden as well as the pressure. Learning from that, I have to be alert and conduct planning when there are big functions approaching. Taking proactive steps are indeed crucial to prevent unwanted circumstances such as the delay in the food serving, food getting cold, and bad food presentation. Besides that, when I first started as a newbie in this line, I had to be brave to deal with customers’ never ending comments.
Chef Susila: To me, I felt that dealing with the difficult and hard to please customers were the toughest when I first started. But then, I have realised that their comments and criticisms were important for me to improve in my cooking skills.
3. What is the best part of being chef and also a master at your own flair?
Chef Orathai: Aha… cooking makes me happy! It makes me feel good as I am able to visualise that my dream to own a restaurant is getting nearer and nearer.
Chef Susila: It is also my ambition to own a restaurant one day. Being a chef is a part of my journey to realise my ambition. It’s fun and challenging!
4. Describe/outline your typical day?
Chef Orathai: At a normal typical day, both of us would have similar tasks. We have to do some planning on the kitchen operations, a bit of paperwork, checking the food items and monitoring the supplies.
Chef Susila: We spend most of our day in the kitchen, and making sure that everything is in order.
5. What have been some of your failures, and what have you learned from them?
Chef Orathai: Previously, I owned a restaurant in Hartamas. I had to hands on in costing, staffing, marketing, maintenance, purchasing, and cooking! However, I could not sustain the business due to my lacking of knowledge and experience in running a restaurant. Sad to say, I had to close it down. Learning from this painful experience, I strongly believed that in order to pursue something, we should equipped ourselves with the relevant knowledge and be brave.
Chef Susila: Communicating is one of my greatest problems. Being a Thai, I find it difficult to communicate with my other colleagues from India and Myanmar due to my weak proficiency in the English language. I hope that I can improve and have a better understanding in this language so that I will not face any communication barrier in the future. As you see, a good communication in the kitchen is important to prevent confusion and a bad reputation in the name of the food.
6. What three pieces of advice would you give to the BestFoodJunction.com readers who want to become chefs?
Chef Orathai: First, you will have to be tough when dealing with criticisms and comments. Second, you should have an
open mind to ideas. Third, study and practise on new recipes and cooking techniques for self –improvement.
Chef Susila: First, you should develop the love and passion for cooking from the bottom of your heart. Second, you should
provide support and care to your colleagues and your staffs. And finally, concentrate on the food and care for your customers.
7. Is there any pattern to be a successful chef?
Chef Orathai: Make sure that you have a strong knowledge base.
Chef Susila: And appreciate your customers!
8. Who has been your greatest inspiration?
Chef Orathai: I am thankful to my sifus for their guidance, support and equipped me with the knowledge to master cooking techniques.
Chef Susila: Customers are my greatest inspiration, and also my sifu. They have guided me to become a better chef through their comments and criticism.
