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TastemakersFrom Palette To Plate: 6 Sketches Proving That Chefs Are Artists

From Palette To Plate: 6 Sketches Proving That Chefs Are Artists

From Palette To Plate: 6 Sketches Proving That Chefs Are Artists
By Samantha Lim
April 23, 2019
Some chefs turn to pen and paper before even picking up the peeler or the pepper mill. Here's a sneak peek into the minds (and notebooks) of 3 chefs. Scroll to see how much planning goes into a dish prior to plating.

Kim Kevin de Dood

Smoked Eel & Fresh Herbs snack. Photo: Kim Kevin de Dood
Smoked Eel & Fresh Herbs snack. Photo: Kim Kevin de Dood

An alumnus of École d'Hôtellerie et de Tourisme du Luxembourg, Kim Kevin de Dood has gotten into the habit of putting the numbers, images and ideas in his mind's eye onto physical paper — only then can his plated dishes materialise the way he wants. Pictured above is the Smoked Eel & Fresh Herbs snack from one of his past menus.

"Snacks are always served before our guests even get their menus at both Saint Pierre Singapore and Saint Pierre Kuala Lumpur," explains the chef de cuisine of Saint Pierre Kuala Lumpur. "Served in two sets, they provide customers with a quick overview of what we do with flavours as well as conceptually. It also gives them something to munch on while poring over our menu."

Lauren Lau

Photo: Lauren Lau
stood out Photo: Lauren Lau
Photo: Lauren Lau
 

A rare feminine presence in the kitchen, Lauren Lau served in the restaurant industry for 6 years before trading in her chef's whites for corporate attire. “I’m doing great but I still love cooking," she says, hence her one-off pop-up at Ember Modern Bistro just weeks ago. Dishes such as yellowtail with pickled daikon or beetroot sorbet with dehydrated milk materialised during the said dinner.

Marked by bursts of colour, Lau's illustrations are joyful works of art to behold. "I believe that when people see colourful things, they're bound to feel happier," she beams. "A guest's first impression of a dish is the presentation, which for me is an exercise in art. And I genuinely do love drawing."
 

Wayne Wong

Goat Heart tipped with Daun Kaduk. Photo: Wayne Wu
Grilled Ming Prawns with Jering Sambal and Shrimp Paste Hollandaise. Photo: Wayne Wu
 

A member of the Dewakan (one of Asia's 50 Best Restaurants) family, Wayne Wong describes himself as an 'old soul.'

"I'm the kind of person who heavily depends on visuals and hard copies," elucidates Wong. "Everything works easier for me when I can write things down and chart my plans on paper. Even an iPad with a stylus wouldn't be the same. As for cookbooks, I buy physical books instead of eBooks."

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Tastemakersart of platingember modern bistrosaint pierre kuala lumpurchef

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