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Face to Face With

Francis Lo
Thursday, 09 December 2010

1st Vice President & Communications

Francis Lo

Hong Kong Chefs Association
P.O. Box 91614, Tsim Shatsui Post OfficeHK Kowloon, HONG KONG
HONG KONG

Tel: 852/ 25827180
Fax: 852/ 25827769
Email: toquenwok888@hongkong-chefs.com
Website: www.hongkong-chefs.com

Age: 37 years
Home town, country: Hong Kong
Current position: Lecturer of Food Production at Hong Kong Institute of Vocational Education (Chai Wan), Chairman of Hong Kong Young Chefs Club, 1st Vice President (Communications) of Hong Kong Chefs Association

Q1. Give us a brief history of your career and what made you choose to be a chef.
I started cooking at a very early age, but tried many different career paths before deciding to be a chef. I love being a chef because you can never know everything about food or cooking. There’s always opportunity to grow and learn. I have studied culinary arts both in Hong Kong and the United States, and have had the chance to work in some of the finest hotels and restaurants, with some of the greatest chefs in the world.

Q2. Who was the person that was most influential in your career?
There are a number of people who have influenced me in my career path. My great-aunt Olga first taught me how to make roux. My uncle Chang showed me the beauty of the fine art of patisserie. Great chefs such as Alain Passard and Magnus Ek taught me to respect ingredients and how get the most out of them.

Q3. What is your culinary philosophy and has it changed throughout your career and why?
A wise man once said “The only thing I know is that I know nothing.” Never assume. There is always a better way to do things, always room to grow and improve. Learn and respect the classics, but don’t get tied down to old ways of thinking. Don’t reject them out of hand, but take the best aspects from everything, everywhere and use it to evolve your own cuisine.

Q4. In your opinion, what are the qualities that make a successful chef?
A successful chef is many things, more than just someone who cooks. A leader, a manager, a teacher and also a student. A perfectionist. You have to be open-minded, but also be able to make decisions and move on. Being a good leader is especially important for a chef. You can’t do everything yourself, so you have to be able to grow your own team, recognize and cultivate talent in others, and also inspire them.

Q5. The eternal question: apprenticeship vs schooling. Your take on that and why?
If it were possible to do both, I would say go for it. I believe apprenticeships are incredibly valuable for the ‘real world’ experience, but also too focused sometimes. You can only see and learn and be exposed to that one place’s way of doing things. Schooling can give you a broader perspective and encourages you to ask questions, but you don’t get as much hands-on experience. And you have to know when to quit studying and start doing.

Q6. What was the moment you are most proud of in your career?
When the Hong Kong Young Chefs Club was first formed. At that moment, I felt like I was starting to give back something to our profession, helping to prepare the next generation of chefs by giving them something to be part of, bigger than themselves.

Q7. What is your weakness that proved to be your strength in the course of your career?
I like to play games and read books in my free time (what there is anyway). It can distract me from work if I’m not careful, but I’ve found that some games help teach you to work against the clock. Ever notice how the role of an aboyeur, organizing food orders to distribute to each kitchen section as they come in is not unlike playing a game of Tetris?

Q8. What would you like to be remembered for?
Making a difference in the people I work with, the students I teach. Also, if the Hong Kong Young Chefs Club outlasts me, I’ll die happy.

Q9. Is there anything you would not eat or try?
Not really. You should try everything at least once. Well, perhaps nothing on the endangered species list.

Q10. What are you dreams and goals that are yet to be accomplished?
I would like to see a dedicated degree-level culinary arts program on offer in Hong Kong. It’s supposed to be one of the major culinary centres of the world, but most programs we have here are only about a year in length, or tie in other unrelated topics like hotel management or tourism. Also, if I had a chance to open a restaurant of my own, I’d like to have two Michelin stars please. I hope I’m not being greedy!

Q11. What is the question you would like to add to this interview and why? And what is your answer to that question?
What advice would you give to a young person who is interested in becoming a chef? I get asked this a lot, and I try to answer as honestly and objectively as I can.