Johanne Siy went to her first job interview within the kitchen wearing four-inch heels.
She had just returned from a high-profile corporate job and, like several other candidate, had given it her all.
“The ground was very slippery. Everyone was just watching me and doubtless mentally judging me,” the 41-year-old said with fun.
While her introduction to the world of gastronomy was fun, one thing was obviously – Siy felt she belonged.
Ten years later, Siy is now the pinnacle chef at considered one of Singapore’s top dining venues, Lolla – where Asian-inspired modern European flavors dominate the menu.
Just last week, she was named “Asia’s Best Chef” in Asia’s 50 Best Restaurants 2023 – the primary Singaporean chef to win. Lolla also ranked 63rd on the list.
I’ve all the time loved cooking but never considered it a occupation growing up in Asia. Up to now, nobody would encourage you to take up manual labor.
“I used to be so excited to be within the kitchen. That energy blossomed on a great serve,” she told CNBC Make It concerning the interview.
“It’s almost like in sports. When the team comes together, it’s just satisfying when everyone does it.”
The Filipino chef told CNBC Make It, which made her change the course of her profession.
Rejection of the standard path
Siy knows all too well what the standard way looks like: finish college, get a good job, start a family and lift children.
In spite of everything, she followed this “formula” path herself: after studying science, business administration and accounting, Siy moved from the Philippines to Singapore to work at Procter & Gamble.
In six years, she climbed the profession ladder to turn into a regional brand manager – a job that “payed well” and was “well-regarded”, she said.
But Siy was not pleased.
“I’d call it a quarter-century crisis … There was a time that I wondered if that is what I really need to do for the remaining of my life because I do not jump away from bed within the morning.”
Siy thought of what she was good at and what she was captivated with, what she could devote her whole life to. Her thoughts wandered to cooking.
“I’ve all the time loved cooking, but never considered it a occupation growing up in Asia. Up to now, nobody would encourage you to take up physical work,” she added.
If you get to the kitchen, you begin by mopping the ground – not likely rock star style.
After “quite a lot of thought” on the age of 28, Siy decided to take a leap of religion and take up cooking. This meant that she had to significantly reduce her salary.
“Are you passionate enough to abandon a certain lifestyle and live more simply?” she asked herself.
“You may have to be very honest with yourself, really give it some thought and evaluate yourself.”
Temperament expectations
For anyone considering a profession change, Siy has this recommendation: “Cut down your expectations, first get a great grip on what it truly is.”
This got her working in a kitchen in Singapore even before she enrolled in culinary school.
“Every thing portrayed within the media is all the time romantic, especially in our industry. Like, oh, it is so great to be a chef, you are like a rock star,” she said.
“But if you get to the kitchen, you begin by mopping the ground – it isn’t very rock star style.”
The physical challenges of the job were also hard to ignore. Siy said that each time she opened a latest station or kitchen, she “lost about five to ten kilos with ease.”
“Now you could have all these cool kitchen gadgets, but once I began it wasn’t that advanced. There have been quite a lot of things that had to be done by hand,” she explained.
“Once I was younger, there was a way of pride, like a great if [men] i can do it, i can do it too. So that you’re trying to lift that heavy pot by yourself, and you are not asking the boys or anyone else for help.”
Siy said she became addicted and enrolled within the legendary Culinary Institute of America in 2010.
She then built a powerful resume working in Recent York, Sweden and Denmark before taking a chef position at Lolla.
Leading by example
Siy acknowledged that gender bias and equality are evolving in skilled kitchens, but there is not any denying that the culinary field continues to be male-dominated, she said.
in 2021 Women made up about 20% of all chefs within the USaccording to profession planning site Zippia.
“It isn’t sustainable because every kitchen is understaffed. If we do not make kitchens more welcoming to women, I do not think the industry can survive,” Siy said.
“It’s not likely about striving for gender equality and/or parity anymore. It is a matter of survival.”
For Siy, it is vital that the chef or restaurant leader cultivates an inclusive culture and “sets the tone” of the kitchen – it isn’t her role, which she takes frivolously.
as For instance, she said she is “very strict” about hiring people to construct a team that embraces diversity.
“It’s something I do very deliberately. Once I interview people, I ask quite a lot of questions on their work style and the way they work best with people,” said Siy.
“The culture at Lolla feels family-friendly. It isn’t about, “Hey, that is your station, get a grip.” We’re a team and we help one another.”
Don’t miss: This award-winning chef has a philosophy that may be applied to any profession
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