Currently, he is a Sous chef at the Uprising Beach Resort in Pacific Harbour, following in the footsteps of his father, Navin Chand, who is an executive chef and has worked in various resorts around the country.

Mr Singh, 26, has been a member of the Uprising Beach Resort for the past seven years.

He started as a trainee staff.

Edited by Paula Tuvuki

Feedback:  waisean@fijisun.com.fj

Background: He is originally from Navua.

He completed secondary school at Rampur College. Then he joined FNU and  completed a trade certificate in cookery.

Why did you decide to become a chef? When I finished Year 12 my dad  motivated me. He has worked all over Fiji.

What is your favourite cuisine? How many different types of cuisine are you capable of producing? Fijian cuisine. I’m capable of producing five most popular Mongolian, Chinese, Indian, Fijian, and French.

What is your favorite cuisine to cook? Asian, live cooking.

What is your favourite wine? Shiraz

Can you tell us something about pairing wine and food. Now days in culinary industry we use wine to create lovely dishes.

What trends are you noticing regarding wine and food pairings? It adds additional flavour.

What would be the perfect meal for the mind and soul: Uprising is having a health retreat which is directed to our main course and fruit juices to go with it. Just like what our national teams have here.

If you were asked to reduce fat and sodium in a menu, what would you do maintain flavour in the quality of the dish: Cut down on salt and use more of lemon juice. Cut down on carbohydrate. Keep it green and a lot of protein.

How do you test the quality of your ingredients: Basically from our suppliers, make a dish and see the end-products.

Describe your knowledge of food safety: In the industry food safety knowledge is very important. We are vulnerable to cross contamination and quality and hygiene is vital in our day to day business.

If you were told that your food cost was high, what things would you look at first? Portion control on food, focus on local produce rather then importing from overseas.

Can you tell us about your future plans: I want to be the next executive chef at Uprising Beach Resort.

Advice to upcoming young chefs: Just to be motivated and focus on local.