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A Woman's Place IN the area of culinary prominence, men tend to be at the forefront. But in the kitchen of Tung Lok's Paddyfields Thai Restaurant, chef Rachanee Chowlerler (pictured below) says that it hasn't been particularly tough for her working as a woman chef. Her rationale behind this is that in Thai culture, the professional kitchen is helmed largely by women. "There is a lot of attention to detail required in Thai cooking, for example, in dish presentation and desserts. This is perhaps one reason why there are more women chefs in the Thai kitchen," she said.
Before joining Paddyfields in August, she worked in establishments such as The Regent International Hotel Bangkok, Red Basil Thai Restaurant in Beijing and Le Meridien President Hotel in Bangkok. Here, besides managing kitchen operations, she also oversees the development of the menus and works closely with Tung Lok's director of kitchens, Sam Leong. She said that her mentor was another female chef with whom she had worked at the Regent Bangkok. "Chef Pajong Jit is an expert in the Thai style of decorating dishes, and has a wealth of knowledge in spices and ingredients," she said. "My husband is also a chef and he continually inspires me." What are the most important lessons she has learnt since becoming a chef? Said Rachanee: "As a chef, it is not enough to learn only from within your culture. Exposure to other major cultures is important, in terms of understanding and experiencing the various kinds of cuisine, methods of cooking and styles of presentation. "I have been fortunate to have had the chance to travel to the region (Hong Kong, Beijing and Malaysia) to learn these invaluable lessons." Her advice for young female chefs? "Work hard and believe in yourself, and don't be deterred by your gender." She added: "Whether male or female, being a good chef encompasses creativity and a willingness to continue learning along the way. Different chefs will naturally use different culinary techniques - it is important to develop your own style based on your experiences." Her own style of cooking encompasses the different regions of Thailand. Some of the dishes she will introduce in Paddyfields' new menu include goong pan aoy or minced prawns on lemongrass skewers (coated with basil and breadcrumbs for extra crunchiness). Signature dishes include kor moo yaang jim thaw, or grilled pork shoulder with special garlic dip (a speciality from eastern Thailand), and lamb yaang, or juicy grilled lamb rack topped with chilli basil sauce. From the middle of next month, diners can look forward to these and more new dishes created by the chef. Still available on the menu are all-time favourites such as prawns marinated with Thai parsley roots, garlic, pepper and fish sauce, wrapped with rice flour skin and deep-fried till crispy, and the popular tom yam-style tender oxtail with mushrooms, cherry tomatoes and Thai herbs. Paddyfields is at 368 Alexandra Rd, The Copperdome, Anchorpoint. Tel: 6472-3833. OPENING HOURS (daily): Lunch: 11.30am to 2.30pm, Dinner: 6pm to 10.30pm. UOB Dining Privileges *Card will be given at the first visit upon payment by UOB Credit and Debit Cards. 10% discount is not valid on the first visit. |
Rachanee,
who has always enjoyed cooking at home, even as a teenager, has
toiled in the food and beverage industry for most of her working
life, starting out in operations and then becoming a chef 18 years
ago.