intheLIFESTYLE
intheLIFESTYLE
The Iron Chef
Known for her role as an Iron Chef on the Food Network’s Iron Chef America, Cat Cora is a professional chef, television host, and parent all in one. She joins the list of elite chefs in Resorts
World Sentosa with the opening of Ocean Restaurant by Cat Cora that is located in the colossal S.E.A Aquarium. We spoke to Cat Cora to find out about her path that led her to becoming
a gastronomy extraordinaire, as well as her dreams for Iron Chef America.
Q: At what age did your love for cooking
start? Any hint that one day you’ll be a professional chef known by many?
A: I nurtured the love for cooking as I watched
my mother cook when I was about 5 to 6 years
old. Not known by many people but by 15 years,
I knew I wanted to open a restaurant of my own.
Q: How did you get yourself into the F&B
scene?
A: I started in restaurants and followed by enrolling myself into cooking schools. I apprenticed
at George’s Blanc in Vonnas and Roger Verge’ in
Cannes/ Moulin.
Q:Tell us more about your role as Iron Chef
on the television show Iron Chef America?
A: I got invited to participate in Iron Chef in 2005
and now in 2013, we are still filming one of the
most popular shows on TV.
The energy, adrenaline rush of battling and
competing is always fun. I have always dreamed
about all the American Iron Chefs going up
against the Iron Chefs from the original Japanese version.
Q: You have been very active in the entertainment and food & beverage industry for
over a decade. Please share with us your ups
and downs in your career?
A: I have ha d a lot of great success which I am
grateful for and there were also disappointments along the way which are valuable learning experiences to me.
Q: What has been the most evident paradigm shift for you during the past 10 years?
A: From purely chef to chef/lifestyle entrepreneur.
Q: The Ocean Restaurant is your first restaurant opened out of the US. What inspired
you to open a restaurant in Singapore?
A: The idea was presented by RWS and we
shared a common vision for Ocean Restaurant
and a dedication to making sure that the food
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remains fresh, simple and light, and most importantly provide a great experience for all our
guests. Naturally, I jumped on the chance to be
in Singapore because I love the city so much.
Q: Are there any differences in managing a
restaurant in the US and in Singapore?
A: Not exactly. There are several culture differences but these are very minor issues. Otherwise, the same highest standard of quality and
service must be applied throughout my restaurants in US and in Singapore.
Q: You seem really busy with work. How do
you manage to spend time with your family
and kids?
A: There are priorities at all costs. But I also
have to go out and make the bacon as we say in
America. As the sole breadwinner back at home,
I must work hard. I love what I do so it’s a balancing act every day.
Q: What is the most challenging dish you’ve
ever had to make?
A: Every dish on Iron Chef was the most challenging especially so when we are pressurised
by timings.
Q: What is your own favourite dish and why?
A: It depends on the season, the day of the
week, the mood of the day, cold/sunny/rainy. I
guess the bottom line is that we as chefs have
different favourite dishes every other day.
Q: Give us an example of what an ordinary
Sunday would be like?
A: We take our kids to Hebrew school. Then we
have soccer games, we will go to the beach,
have a grilling/bbq session and I like to whip up
a big spread for dinner.
Q: Any hindsight?
A: No, I have very few regrets and I like to look
forward and not dwell in the past. Unless it’s
something very memorable and sentimental.
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