Has life turned out as you imagined?
No. I think when I was young I probably thought I would be a farmer like my dad. Later, I just always wanted to do something that involved being outdoors. How different things ended up: to think I spent a good 15 years working in the darkest corners of buildings in the heart of huge cities.
How has your cooking style changed since you first became a chef?
I initially got into cooking because I loved to bake cakes. I think the way you cook continually evolves and develops. You get inspiration from those you work alongside, and then become influenced by travel, eating and trying new dishes.
Other than cooking, what are you most passionate about?
I can’t believe I’m saying this, but running! I hated cross country when I was at school. Now, after training to get fit for marathons, I find it is a great way to clear my head and feels like my form of meditation.
Would you encourage your children to follow in your footsteps?
I think there are easier professions to pursue. I had to work some brutal hours back in the day in some gruelling kitchens. Both my boys love to cook with me but I think I would just encourage them to follow their passion and be the best they can. This was the advice my dad gave to me when I decided not to go down the university path and wanted to leave school.
Culinary destinations still on your bucket list?
I’ve not been to Japan, this is definitely somewhere I would like to explore and eat my way around.
Where and what would you order for your last meal on Earth?
I think it would be my wife’s roast beef and Yorkshire puddings, followed by a very generous helping of pavlova.
Any guilty pleasures?
Golf! I love to play and am always trying to find ways to fit in a game.
Which three courses should everyone order at a Josh Emett restaurant?
Eating at Madam Woo has to be done family style, these are some of my favourites when sharing with a few friends:
- A selection of dishes from steamed and fried.
- A hawker roll.
- Honey Soy Squid.
- Soft Shell Crab.
- Chicken Rendang.
- Char Kuey Teow.
- Nasi Goreng.
- Woo Salad.
- Roti.
- Portuguese custard tarts.
- Black rice pudding.
What advice would you give to those just starting out?
Get in a good kitchen, work hard, stay put for a while, learn as much as you can and don’t think about the money.
How do you judge cooking skills?
Presentation, balance of flavour, creativity, and before a dish is served up, their working method and style.
Three kitchen appliances you could not live without……
Microplane, decent knife and thermomix.
