Chef Jay
In this interview, Chef Jay, co-owner of Trodiv Kitchen encompassing Back Alley Pasta, Mid Sweet Dessert Bar and Corridor Grill and Tapas, shares how he got into the food and beverage industry.
What do you do?
I’m the co-owner and chef for the group of restaurants, which consists of Back Alley Pasta , Mid Sweet Dessert Bar and Corridor Grill and Tapas tells how he got into the food and beverage industry.
How did you get into the industry?
It was the love for food and cooking that was introduced to me by my mum and grandfather, as a child growing up. Watching chefs on television pushed the urge to get into the culinary arts even more. So, when I was 15 years old , I already had my mind set on what I wanted to do, and from then on, I never looked back.
What food memory from your childhood or travels stands out?
I think a lot of the food that’s on the menus we’ve curated and the memory that plays out the most would be just cooking with my mum in the kitchen as a child. Whether it’s scrambling eggs for breakfast or cooking the annual Chinese New Year feast , the times spent in the kitchen with my mum have always been the fondest.
What’s the best/ worst part of your job?
Best part of doing what I do, is doing the thing I love the most , everyday and constantly challenging myself with what I’m going to be able to dish out next. The worst part is being away from my family and friends at times. But thankfully they understand and are fully supportive.
What’s one of your favourite food and beverage pairings?
Chicken nuggets and bbq sauce. Havha.
The perfect day off would be…
… a good bbq by the beach or waterfalls.
What does Chef Jay do for fun?
I normally go for Brazillian Jiu Jitsu on my off days but haven’t for the longest time due to the opening of the new restaurant and the busy holiday season. I also enjoy taking long rides on my motorbike with friends and seeking out fantastic eateries on the outskirts of the city.
How has the pandemic changed your perspective or the way you operate?
I feel that we needed to change the way FnB works. In the sense that the big mega restaurants that sit 80 – 100 people may soon be not the best idea anymore because of its high overheads and the worry of not making enough to sustain the restaurant. So I feel we shouldn’t be afraid of having smaller holes in the walls where we can really focus on the quality and the perfection of our craft. Also it builds a better relationship with our diners and the overall experience becomes more personal.
What can guests look forward to in the upcoming months?
More plates of exciting food and a great time, whether you are dining with us at Back Alley or Corridor. We will do our very best to make sure you have a great time!
Find more interviews similar to this one with Chef Jay here, and stay up to date with the latest food and beverage happenings in KL here.
Jovial looking chap!