|Chef Frederick Oger - Master Pastry Chef|
Interview with Chef Frederick Oger - Master Pastry Chef
What's the best/ worst part of your job?
As a teacher, the best part of my job is sharing my passion of flavours and textures with students, and also sharing new sensations and creations with customers and students.
The worst part is the hours of accounting work.
What's your personal favorite meal and drink?
I love wagyu beef with pan-fried fois gras, rocket salad, broad beans, mash and veal jus. Pinot noir is my wine of choice.
What's one of the scariest things you've seen behind the scenes?
One of the scariest things I saw was in a restaurant where a commis put her finger 5mm in the dough sheeter.
A day in the life of a chef is...
Creating new flavours, exploring and developing dishes to surprise our customers.
What do you do for fun?
I enjoy discovering new restaurants and trekking.
What's your view on the Malaysian food scene?
Malaysia is a country where you have a lot of motivated chefs giving new levels of sophistication and faces to the pastry line in Malaysia.
What's in store for you in the upcoming months?
As owner of a new school, which covers both pastry study and consulting, I will be developing menus for future bakery cafes in KL, continuing to teach, and inventing new lines of pastries.